Essential Oil Nanoemulsion Research Articles

Metabolic Effects of Cinnamon Essential Oil Nanoemulsion in Reducing the Level of Potato Soft Rot

Metabolic Effects of Cinnamon Essential Oil Nanoemulsion in Reducing the Level of Potato Soft Rot

Effect of Litsea cubeba and Cinnamon Essential Oil Nanoemulsion Coatings on the Preservation of Plant-Based Meat Analogs

Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs’ shelf life using nanoemulsions of Litsea cubeba and cinnamon essential oils, emulsified with chitosan and Tween 80. The composite nanoemulsion, produced through high-pressure homogenization, exhibited a droplet size of 4.99 ± 0.03 nm, a polydispersity index (PDI) of 0.221 ± 0.008, and a zeta potential of 95.13 ± 2.67 mV, indicating remarkable stability (p < 0.05). Applied to PBMAs stored at 4 °C, it significantly improved color and pH balance and reduced thiobarbituric acid reactive substances and cooking loss. Most notably, it inhibited the growth of Escherichia coli and Staphylococcus aureus, curbing spoilage and protein oxidation, thereby extending the products’ shelf life and preserving sensory quality. As shown above, the encapsulation of LCEO/CEO in nanoemulsions effectively inhibits spoilage and deterioration in PBMAs, improving flavor and quality more than direct addition. Future studies should explore using various essential oils and emulsifiers, as well as alternative encapsulation techniques like microcapsules and nanoparticles, to further prevent PBMA deterioration.

Aphidicidal activity of nano-emulsions of spearmint oil and carvone against Rhopalosiphum maidis and Sitobion avenae

Different species of aphids, responsible for severe yield losses of cereal crops including wheat, (Triticum aestivum L.) are managed by insecticides, which are harmful to organisms and the environment under field conditions. Therefore, an environment friendly aphidicidal product of plant origin is required. Mentha spicata oil was found to be rich in carvone (81.88%), but the use of its oil and carvone in crop protection is lacking due to their volatility, poor solubility, and stability. A nanoformulaton not only solves these problems but also improve the efficacy and dose of the bioactive compounds. Thus, nano-emulsions of the oil and carvone prepared were characterized, and evaluated against Rhopalosiphum maidis (corn aphid) and Sitobion avenae (wheat aphid) The average droplet size of nano-emulsions of the oil and carvone was found to be 22.1 and 41.21 nm. Nano-emulsion of carvone exhibited higher aphid mortality (LC50 = 0.87–1.94 mg/mL) at 24 h and acetylcholinesterase inhibitory activity (IC50 = 0.07–3.83 mg/mL) compared to the nano-emulsion of the oil (LC50 = 2.87–2.81 mg/mL; IC50 = 1.66–5.34 mg/mL). The repellence index (RI) in nano-emulsion of essential oil was found to be higher (84.73 and 81.72%) at the highest concentration (0.05 µL/cm2) than that of carvone (77.59 and 80.98%) for R. maidis and S. avenae. Further, in silico studies also revealed the favourable binding energy (− 6.6 to − 8.5 kcal/mol) of the main compounds in the oil with acetylcholinesterase, facilitated by hydrophobic interactions and hydrogen bonding. This study suggests that the nano-emulsions of the essential oil and carvone can be explored under field conditions to establish efficacy for their utilization as aphidicidal and repellent products against aphids. In the present study, aphidicial and repellent activities of its essential oil and carvone were reported for the first time against R.maidis and S.avenae.

ROS/Thermo dual-sensitive hydrogel loaded with a nanoemulsion of patchouli essential oil for ulcerative colitis

Patchouli essential oil (PEO) is acknowledged as a potent contender for the management of ulcerative colitis (UC). However, the limited ability of PEO to be absorbed by the body and its low stability substantially limit its potential uses. Furthermore, UC lesions are mainly concentrated in the rectal and colonic mucosa, with excessive production of reactive oxygen species (ROS). Herein, a nanoemulsion of PEO (PEONE) was developed to enhance the stability and bioavailability of a drug. Subsequently, we developed a novel platform for the rectal administration of a ROS/thermo dual-sensitive Bletilla striata polysaccharide-based hydrogel (RTH) co-loaded with PEONE to efficiently treat UC. As expected, the sol–gel transition of PEONE@RTH, after its intrarectal administration, resulted in its extended presence in the colon and facilitated its attachment to the inflammation site. Moreover, PEONE@RTH alleviated dextran sulfate sodium-induced UC symptoms by suppressing inflammation and oxidative stress, repairing the damage to the intestinal epithelial barrier (claudin-1 and occludin), increasing short-chain fatty acid content and inhibiting the MAPK signalling pathway. Additionally, PEONE@RTH exhibits exceptional safety and biocompatibility. Thus, PEONE@RTH has the potential to provide a novel approach for treating UC and other intestinal disorders characterised by similar clinical conditions.

Preparation and Characterization of Cumin Essential Oil Nanoemulsion (CEONE) as an Antibacterial Agent and Growth Promoter in Broilers: A Study on Efficacy, Safety, and Health Impact.

This research characterized and explored the effect of cumin essential oil nanoemulsion (CEONE) on broiler growth performance, serum biochemistry, hematological parameters, and cecal microbial count. Day-old (n = 96) broilers (Ross 308) were randomly assigned to six treatments with five replicates of three broilers each. The dietary treatments consisted of negative control (only basal diet), positive control (basal diet + 200 µL of enrofloxacin), 25 µL (basal diet + 25 µL of CEONE), 50 µL (basal diet + 50 µL of CEONE), 75 µL (basal diet + 75 µL of CEONE), and 100 µL (basal diet + 100 µL of CEONE). The broiler's body weight gain (BWG) after 42 days of treatment exhibited increased weight in the CEONE group (976.47 ± 11.82-1116.22 ± 29.04). The gain in weight was further evidenced by the beneficial microbe load (107 log) compared to the pathogenic strain. All the biochemical parameters were observed in the normal range, except for a higher level of HDL and a lower LDL value. This safety has been validated by pKCSM toxicity analysis showing a safe and highly tolerable dose of cuminaldehyde. In conclusion, this research observed the potential of CEONE as a multifunctional agent. It is a valuable candidate for further application in combating bacterial infections and enhancing animal health and growth.

Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion

This study evaluates the effects of chitosan/clove essential oil nanoemulsion antioxidant films (CH-CEON) on the oxidative stability and quality of chilled mirror carp fillets. During storage, increased lipid and protein oxidation of all samples was observed, which resulted in a darker color, a softer texture, and increased water loss. Compared to the control, the oxidation and quality deterioration were inhibited in other samples, with the best effect was observed in those treated with CH-CEON. The peroxide value, thiobarbituric acid reactive substances (TBARS), total viable count, pH, total volatile basic nitrogen (TVB-N), b*, centrifugal, and cooking loss of samples treated with CH-CEON were 20.8%, 37.4%, 20.6%, 4.5%, 58.8%, 13.5%, 23.4%, and 11.1% lower than the control at 12 days, respectively. Conversely, the active and total sulfhydryl content, L*, a*, and whiteness (W) increased by 64.4%, 31.9%, 13.4%, 186%, and 15.3%, respectively. The texture of the treated samples was improved, and the shelf life was extended by 5 days. These changes were attributed to the slow release of phenolics in the films, which inhibited oxidation and quality deterioration of fish by scavenging free radicals. Moreover, the nanoemulsion increased the contact between clove essential oil (CEO) and samples, adsorbing free radicals more efficiently. This highlights the significant potential of CH-CEON for application in fish preservation.

Modulation of metagenomic, biochemical, and histo-morphological features in the termite Odontotermes formosanus through nanoemulsion treatment

A biotechnological technique that involves creating novel pesticides is the nanotechnology of natural compounds, like essential oils. With a lower threat to the environment and public health, these rational approaches provide a more sustainable choice. The present work sought to create novel nanoemulsions of ginger essential oil (G-EO) (Zingiber officinale) and basil essential oil (B-EO) (Ocimum basilicum) to control Odontotermes formosanus (O. formosanus). Stabilization of the ginger nano-emulsion (G-NE) and basil nano-emulsion (B-NE) was assessed by dynamic light scattering (DLS), zeta potential (ZP), and PH measurement, and the characterization was verified by transmission electron microscopy, UV-Vis, energy dispersive spectroscopy, and scanning electron microscopy. Furthermore, a chemical investigation utilizing gas chromatography and mass spectrometers revealed the main components of B-NE, B-EO, G-NE, and G-EO. In addition to assessing the essential oil's termiticidal abilities against O. formosanus in bulk and nanoemulsion formulations. When G-NE and G-EO were both at 17.5 mg/mL, the mortality rates were 100% and 42.87%, respectively. B-EO appeared to have a 45.33% death rate, while B-NE displayed a 100% mortality rate at a dose of 0.273 mg/mL. According to the termiticide appraisal, nanoemulsions have a greater effect on suppressing O. formosanus than essential oils. Additional research was conducted on the impact of G-NE and B-NE on the level of total protein, detoxification enzymes (carboxylesterase, acid, alkaline phosphatase, and acetylcholinesterase), and antioxidant enzyme (peroxidase). It was found that there was a significant change in biochemical activities when compared to the control. Additionally, changes in morphology and histology were seen after exposure to G-NE and B-NE. Moreover, when contrasted to the untreated group, the current study's analysis of the fungal community after exposure to B-NE revealed a high degree of diversity. This work stressed the potential of G-NE and B-NE as natural plant-derived termiticides and suggested a novel technique for sustainability and environmental friendliness in controlling O. formosanus.

Sustained-release composite films incorporated with cinnamon essential oil: Characterization, release kinetics and application for cherry tomato preservation

Food spoilage waste accelerated the development of bio-based active food packaging. Sustained-release composite films based on oxidized corn starch/ pullulan were prepared by incorporating cinnamon essential oil (CEO) nanoemulsion. The SEM, ATR-FTIR and XRD results showed that CEO was successfully encapsulated in film matrixes. The composite films exhibited the increase of thermal stability, UV-shielding, flexibility and water vapor resistance properties. The films containing CEO nanoemulsion (≥10%) showed excellent antimicrobial activities against S. aureus, E. coli and B. cinerea (the maximum inhibition zones achieving 27.23 ± 2.31 mm). The release kinetics results showed sustained release of CEO from the films with high content of CEO nanoemulsion, and the dominant release mechanism was Fickian diffusion. The composite films effectively maintained cell structure, weight, firmness and total soluble solids content of fruits during storage. Therefore, the sustained-release composite films could be a prospective packaging material for fruits preservation.

Preparation and characterization of a novel green cinnamon essential oil nanoemulsion for the enhancement of safety and shelf-life of strawberries

This study aimed to optimize a novel green CEO nanoemulsions (CEO NEs) and explore its physicochemical properties and the effect on the shelf-life of strawberries during storage at environmental temperature (20–25 °C). We used CEO as oil phase and tea saponin (TS) as a natural surfactant to formulate the novel green CEO NEs, and its potential as an antimicrobial agent was also investigated. The results showed that CEO NEs had a droplet size about 170 nm with uniform distribution and regularly spherical. These CEO NEs exhibited excellent storage stability, thermal stability, pH stability and centrifugal stability. The antimicrobial test indicated that the minimal inhibitory concentration and the minimal bactericidal (fungicidal) concentration of CEO NEs against Escherichia coli, Botrytis cinerea and Aspergillus flavus were 17.81 μg/mL and 35.62 μg/mL, 35.62 μg/mL and 71.25 μg/mL, 2.23 μg/mL and 4.45 μg/mL, respectively, which were significantly lower than those of pure CEO (333.75 μg/mL and 667.5 μg/mL, 667.5 μg/mL and 1335 μg/mL, 41.72 μg/mL and 83.44 μg/mL). More interestingly, after soaking strawberries in CEO NEs for 2 min, the shelf-life of strawberries can be extended to 7 days at environmental temperature, and a lower rate of weight loss and mildew were showed in the group of CEO NEs than other control groups, especially the strawberries in ultrapure water group went bad first, obviously shranked, and contaminated by molds after 3 days. The above results indicate that CEO NEs prepared in this study has great potential as a new green antimicrobial agent in fruit preservation.

Preparation of active films with antioxidant and antimicrobial properties by combining ginger essential oil nanoemulsion with xylan and polyvinyl alcohol.

Due to the environmental challenges of petroleum-based packaging, new biodegradable and active food packaging has garnered significant attention. In this work, active films were generated with xylan/polyvinyl alcohol (PVA) as the film-forming matrix, combined with ginger essential oil nanoemulsions (GEO-NEs) at varying concentrations (2.0%, 4.0%, 6.0%, and 8.0% w/w). The GEO-NEs, produced via ultrasound, had a mean particle size measuring 176.4±1.2nm and demonstrated excellent stability for up to 28 d. FTIR and XRD analyses revealed that interactions between GEO-NEs and the film matrix occurred through hydrogen bonding, indicating good compatibility between the components. Incorporating GEO-NEs significantly enhanced the UV shielding performance and mechanical characteristics of the composite films, achieving mechanical characteristics comparable to those of commercial packaging materials such as high-density polyethylene (HDPE). Additionally, composite films with 2% and 4% GEO-NEs exhibited lower water vapor permeability (WVP) than the control film, indicating improved water barrier performance. GEO-NEs also significantly improved the antioxidant activity of the composite films and imparted certain antimicrobial properties. As a result, these films hold promise for applications in active food packaging.

Nanoformulations containing rosemary oil for gray mold control in strawberries

Gray mold, caused by Botrytis cinerea, affects strawberry crops (Fragaria x ananassa) and can cause major losses. Managing the disease with fungicides can harm health and the environment and can lead to the selection of pathogens resistant to their active ingredients. The use of essential oils (EOs) represents an alternative control method due to their richness in antimicrobial compounds, such as rosemary EO (Rosmarinus officinalis). However, the high volatility of several components of these oils makes commercial use difficult, and nanoencapsulation presents a technology to increase stability. In the present study, three formulations containing rosemary EO—nanoemulsion (NE), nanostructured lipid carrier (NLC), and nanocapsules with chitosan (NC)—were evaluated on strawberry fruits and against the fungus. The nanoformulations retained their characteristics (mean values: size 142 nm; polydispersity index 0.131; pH 4.99; zeta potential -20.2 mV for NE and NLC, and 19.1 mV for NC) when stored at 40 °C for 60 days. All nanoformulations had a direct effect on spore germination and mycelial growth of B. cinerea, possibly due to damage caused to the cell wall and plasma membrane, and changes in the pathogen's oxidative balance. NE containing 2 % EO, when applied by immersion, reduced the incidence and severity of the disease by around 40 % and 70 %, respectively, 6 days after treatment. The fruits treated with this formulation maintained their physicochemical characteristics for longer. Thus, the use of rosemary oil from NE can be an option for managing gray mold and increasing the shelf life of the fruits.

Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions.

Essential oils (EOs) have antimicrobial properties, but their low solubility in water and strong flavor pose challenges for direct incorporation into food, as they can negatively impact organoleptic properties. To overcome these issues, strategies such as oil-in-water (O/W) nanoemulsions have been developed to improve EO dispersion and protection while enhancing antimicrobial efficacy. The objective of this study was to create sodium alginate-pink pepper essential oil (PPEO) nanoemulsions using microfluidization. Various formulations were assessed for physicochemical, physical, and antimicrobial properties to evaluate their potential in food applications. The microfluidized emulsions and nanoemulsions had droplet sizes ranging from 160 to 443 nm, polydispersity index (PdI) ranging from 0.273 to 0.638, and zeta potential (ζ) ranging from -45.2 to 66.3 mV. The nanoemulsions exhibited Newtonian behavior and remarkable stability after 20 days of storage. Antimicrobial testing revealed effectiveness against Staphylococcus aureus and Listeria monocytogenes, with minimum inhibitory concentrations (MIC) of 200 µg/mL for both microorganisms and minimum bactericidal concentrations (MBC) of 800 µg/mL and 400 µg/mL, respectively, proving that encapsulation of PPEO in nanoemulsions significantly increased its antibacterial activity. These results present the possibility of using PPEO nanoemulsions as a more effective natural alternative to synthetic preservatives in food systems.

Black pepper essential oil nanoemulsion inhibits Colletotrichum gloeosporioides by regulating respiratory metabolism

Black pepper essential oil nanoemulsion inhibits Colletotrichum gloeosporioides by regulating respiratory metabolism

Chitosan-ginger essential oil nanoemulsions loaded gelatin films: A biodegradable material for food preservation

The alarming issue of food waste, coupled with the potential risks posed by petroleum-based plastic preservation materials to both the environment and human health necessitate innovative solutions. In this study, we prepared nanoemulsions (NEs) of chitosan (CS) and ginger essential oil (GEO) and systematically evaluated the effects of varying NEs concentrations (0, 10 %, 30 %, 50 %) on the physicochemical properties and biological activities of gelatin films. These films were subsequently applied to blueberry preservation. The scanning electron microscopy confirmed that the NEs were well-integrated with the Gel matrix, significantly enhancing the performance of the Gel films, including improvements of mechanical properties (tensile strength from 7.71 to 19.92 MPa; elongation at break from 38.55 to 113.65 %), thermal, and barrier properties (water vapor permeability from 1.52 × 10−9 to 6.54 × 10−10 g·m/Pa·s·m2). The films exhibited notable antibacterial and antioxidant activities due to the gradual release of GEO, thereby extending the storage life of blueberries. Moreover, the prepared composite films demonstrated excellent biodegradability and environmental friendliness, with the majority of the material decomposing within 30 days under soil microbial action. In conclusion, the active films loaded with NEs exhibit superior performance and hold significant potential for developing biodegradable materials for food preservation.

Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis

Extending shelf life while maintaining quality of traditional fermented foods is a major challenge. This study aimed to investigate betel leaf essential oil nanoemulsions (BLEONE) as a clean-label preservative for fermented Idli batter. BLEONE (1–10 %) was incorporated into Idli batter and evaluated for physicochemical properties, sensory quality, and shelf life during ambient (30 °C) and refrigerated (4 °C) storage. Kinetic modeling and analysis of variance (ANOVA) were used to quantify BLEONE's effects on fermentation dynamics and assess statistical significance. At 5 % concentration, BLEONE significantly (p < 0.05) maintained pH (4.5 vs 3.8 in control), restricted acidity increases (1.2 % vs 1.8 % in control), and limited viscosity loss (15 % vs 40 % in control) during fermentation compared to untreated and sodium benzoate-treated samples. Sensory analysis showed acceptable attributes up to 5 % BLEONE. Optimally fermented Idli batter with 5 % BLEONE extended shelf-life to 7 days at 30 °C and 25 days at 4 °C storage. The nanoemulsion's enhanced antimicrobial efficacy and controlled release of active compounds significantly improved safety and quality preservation during storage. This research demonstrates the potential of essential oil nanoemulsions as effective clean-label preservatives for traditional fermented foods, offering a promising solution to extend shelf life while maintaining product quality.

Sustainable bio-sourced nanoemulsions: Pectin-based delivery systems for vitex essential oil and its therapeutic potentials

Herein we report the feasibility of pectin vitex essential oil (VEO) nanoemulsions (NE). NE formulations were prepared both in the absence and presence of a conventional surfactant (Tween 80) by ultrasonication using pectin aqueous solutions as the aqueous phase and VEO as the oil phase. Different surfactant amounts and various ultrasonication times were employed. Droplet size and Zeta potential measurements were performed and their data were statistically evaluated. The minimum droplet size (prediction: 299.342 nm) could be achieved when employing an ultrasonication time of 5.9 min in the absence of the conventional surfactant. SEM characterization delivered supporting results related to the droplet sizes obtained. Stability tests showed that pectin VEO NE formulations were stable after 42 days. The results clearly showed that it was possible to generate VEO containing NEs in one pot and at once using pectin, which also acted as a natural surfactant, without the need for an additional conventional surfactant. Considering also moisturizing property of pectin and the antifungal activity of VEO, their combination in the form of a nanoemulsion could be promising for potential women’s health applications.

Compatibility of Chrysoperla carnea (Neuroptera: Chrysopidae) with nanoformulations of natural active substances.

Nanoformulations of essential oils (EOs) improve stability of the active ingredient, and thereby its biological activity and persistence. Because compatibility of EOs with natural enemies is not explored sufficiently, we evaluated the impact of nanoformulations of EOs (aniseed, lemon) or pure products (farnesol) on different activities of the generalist predator Chrysoperla carnea (Stephens) (Neuroptera: Chrysopidae). In dual choice bioassay, chrysopid larvae were significantly attracted to aniseed-treated pepper disks and deterred by farnesol. Larval activities (resting, walking, and preying) on treated leaves infested with Myzus persicae (Sulzer) (Hemiptera: Aphididae) were compared. There were no differences among nanoemulsions, nor aphid consumption varied. We studied the toxicity of nanoformulations to larvae and evaluated their development after contact with treated leaf disks, ingestion of treated artificial diet, and both routes of exposure (application of biopesticides on aphid-infested plants). This is the first evidence of the compatibility of EO nanoformulations with C. carnea by single route of exposure. Whether any effect appeared, it was sublethal. Compounds significantly reduced aphid consumption after 6 h on double route exposure, but this negative short-term effect disappeared as time progressed. Our results showed the optimal biopesticide to apply depends on which biological feature of the natural enemy we targeted. The key element to introduce these nanoemulsions is to match their persistence period on the crop with the release of the appropriate biological stage of C. carnea. This reinforces the fact that the main activities of C. carnea can be substantially maintained in joint application with nanoemulsions of EOs.

Lemongrass essential oil nanoemulsion formulations based on tragacanth gum and guar gum as durable anti-mosquito fabric finishing agents

Lemongrass essential oil nanoemulsion formulations based on tragacanth gum and guar gum as durable anti-mosquito fabric finishing agents

Eryngo essential oil nanoemulsion stabilized by sonicated-insect protein isolate: An innovative edible coating for strawberry quality and shelf-life extension

New bioactive coatings with eryngo essential oil (EEO) nanoemulsions stabilized by ultrasonically-treated lesser mealworm protein isolate (LMPI) were developed to extend strawberry shelf life and quality. EEO due to high carvone (43.03 %), phenolics (87.45 mg gallic acid equivalent/g), flavonoids (13.56 mg quercetin equivalent/g), and carotenoids (635.07 mg/kg) contents exhibited a significant antioxidant activity comparable to ascorbic acid (AA) and BHT. Nanoemulsions stabilized with 9 % sonicated LMPI showed smaller droplet size, higher negative ζ-potential, and greater stability, turbidity, and encapsulation efficiency of EEO compared to those stabilized with native LMPI. The FTIR spectra showed that sonicated LMPI had structural changes enhancing its emulsifying activity, with key peaks indicating the presence of hydrogen bonds, carbonyl groups, and protein conformations in both EEO and LMPI. Strawberries coated with optimal EEO-loaded nanoemulsions showed superior quality with minimal storage-dependent physicochemical, textural, color, and sensory changes compared to control samples. This edible coating also maintained higher total monomeric anthocyanin and AA contents with lower peroxidase activity during storage than EEO-based coatings. However, no significant difference in superoxide dismutase activity between samples covered by EEO and EEO-loaded nanoemulsions over 14 days of storage was found. Bioactive nanoemulsions stabilized by insect proteins would be an eco-friendly and safe approach to upholding quality standards in stored fruits and vegetables.

Chemical characterization and biotechnological potential of Salvia rosmarinus Spenn essential oil nanoemulsions

This study aimed to determine the total phenolic compounds, evaluate the antioxidant and antiinflammatory activities of nanoemulsions (O/W) and essential oils (EOs) from Salvia rosmarinus (rosemary). The plant material was obtained in the city of São Luís (MA). The EO was obtained by the hydrodistillation technique in a modified Clevenger extractor, and the NOE’s by phase inversion. The chemical constituents of EO were determined by GC-MS. The determination of total phenolic compounds (TPC) was performed by the Folin-Ciocalteu method. The anti-inflammatory activity was performed by the method of protein denaturation, and the antioxidant activity was performed by the spectrophotometric method of scavenging hydroxyl radicals. The GC-MS allowed quantifying 1,8-cineol (30.22%), α-pinene (22.14%), camphor (18.33%), and camphene (10.36%) as major components of the EO. The TPC of the EO was quantified at 26.74 mg EAT g-1 and the refractive index at 1.466 nD 25°. In the antioxidant activity test, an EC50 of 80.33 mgL-1 was obtained for the EO and from 19.56 to 408.85 mg L-1 for the nanoemulsions. In the anti-inflammatory activity assay, an EC50 of 62.46 mgL-1 was obtained for EO and 64.96 to 4220.25 mg L-1 for NOE’s. Finally, the pharmacological activities tested showed efficient values for EC50, therefore being considered active. This activity is attributed to the chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.