Abstract
The present study focused on observing the impact of different pretreatments applied on betel leaves powder (BLP) before extraction of essential oil (EO) on the formulation and characterization of BLP-EO-nanoemulsion (NE). BLP-EO nanoemulsion was produced from different BLP-EO (C, CP, MW, CPAMW treated BLP-EO), surfactant (tween 80), and distilled water by ultrasonic probe method and their particle size, polydispersity index (PDI), zeta potential, turbidity, viscosity, refractive index, whiteness index and antibacterial properties were investigated. Significant differences were observed among the nanoemulsions prepared from EO obtained using different pretreatment. The CPAMW-BLP-EO- nanoemulsion prepared with 1% oil concentration and 1:3 oil to surfactant concentration showed the smallest particle size (98.00 ± 0.92 nm), lowest PDI value (0.21 ± 0.01) and zeta potential value (−24.73 ± 1.37) followed by MW, CP and C-BLP-EO-NE due to high concentration of chemical composition that effectively bind with a surfactant. Similarly, better physical properties were obtained for CPAMW-BLP-EO-NE. This CPAMW treated BLP-EO nanoemulsion was the most effective against Gram-positive bacteria like Staphylococcus aureus with an inhibition zone of 12.5 mm than Gram-negative bacteria like Salmonella spp and Escherichia coli with an inhibition zone of 9.4 mm, and 8.5 mm respectively followed by MW, CP, and C treated BLP-EO-NE. In conclusion, the potent antibacterial activity of the nanoemulsion is due to its higher concentration of oxygenated terpenoids and smaller particle size, facilitating effective transport of active compounds and enhancing interactions with microbial cell membranes. Therefore, the CPAMW pre-treated BLP-EO nanoemulsions showed great potential to be incorporated into water-based food products and beverages as flavoring and antimicrobial agents.
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