Essential Oil Nanoemulsion Research Articles

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.

Synergistic nanocoating with layer-by-layer functionalized PCL membranes enhanced by manuka honey and essential oils for advanced wound healing

Chronic wounds represent a significant global health concern, statistically impacting 1–2% of the population in developed countries throughout their lifetimes. These wounds cause considerable discomfort for patients and necessitate substantial expenditures of time and resources for treatment. Among the emerging therapeutic approaches, medicated dressings incorporating bioactive molecules, including natural compounds, are particularly promising. Hence, the objective of this study was to develop novel antimicrobial dressings for wound treatment. Specifically, polycaprolactone membranes were manufactured using the electrospinning technique and subsequently coated with natural polyelectrolytes (chitosan as a polycation and a mixture of manuka honey with essential oils nanoemulsions as a polyanion) employing the Layer-by-Layer assembly technique. Physico-chemical and morphological characterization was conducted through QCM-D, FTIR-ATR, XPS, and SEM analyses. The results from SEM and QCM-D demonstrated successful layer deposition and coating formation. Furthermore, FTIR-ATR and XPS analyses distinguished among different coating compositions. The coated membranes were tested in the presence of fibroblast cells, demonstrating biocompatibility and expression of genes coding for VEGF, COL1, and TGF-β1, which are associated with the healing process (assessed through RT-qPCR analysis). Finally, the membranes exhibited excellent antibacterial activity against both Staphylococcus aureus and Pseudomonas aeruginosa, with higher bacterial strain inhibition observed when cinnamon essential oil nanoemulsion was incorporated. Taken together, these results demonstrate the potential application of nanocoated membranes for biomedical applications, such as wound healing.

Recent Advances in the Nanotechnology-Based Applications of Essential Oils

Abstract: Essential oils (EOs), which are volatile aromatic substances extracted from plants, exhibit antibacterial, antitumor, antiviral, antioxidant, anti-inflammatory, and other effects. Eos are widely used in different fields because of their various biological activities. EOs are volatile and insoluble in water, so their effective utilization rate is greatly reduced. In this regard, researchers propose to use nanotechnology to construct an EOs nanosystem to solve the application problems and improve the utilization rate of EOs. This review summarizes the latest research progress and application status of EOs nanocapsules, EOs nanoemulsion, EOs nanofiber membrane, EOs nanoparticles and EOs nanoliposome, including the methodologies, characteristics and applications.Analyzes the advantages and disadvantages of existing EOs nanotechnology and provides an outlook for future development.

Antibacterial effect of ultrasound combined with Litsea cubeba essential oil nanoemulsion on Salmonella Typhimurium in kiwifruit juice

This study investigated the antibacterial effect of ultrasound (US) combined with Litsea cubeba essential oil nanoemulsion (LEON) on Salmonella Typhimurium in kiwifruit juice and effect on the quality and sensory properties of kiwifruit juice. In this study, LEON prepared by ultrasonic emulsification method had a good particle size distribution and high stability. The US+LEON treatment significantly (P < 0.05) improved antibacterial efficacy, compared to the control, and would not destroy the nutritional components containing ascorbic acid, flavonoids, total phenol and total soluble solids. Meanwhile, US+LEON treatment enhanced 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2′-azino-bis-(3-ethylbenzothiazoline-6 sulfonic acid) (ABTS) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP). In terms of sensory properties, US and LEON had a significant (P < 0.05) effect on the odor and overall morphology of kiwifruit juice. The enhance of antibacterial efficacy and the retention of nutrients by combined treatments shows that US+LEON is a promising antibacterial method that will provide new ideas for the processing and safety of fruit juices, and the US parameters and LEON concentration should be adjusted to reduce the effect on food sensory properties in future studies.

Berberine-loaded nanoemulsions as a natural food preservative; the impact of femtosecond laser irradiation on the antibacterial activity

There is a growing concern among food safety regulators, the food industry, and consumers about foodborne illnesses. To improve food safety and increase shelf life, it is necessary to use natural preservatives. Natural antimicrobials are safer than artificial preservatives because they can prevent microbial resistance while also meeting consumers' demands for healthier food. This study used Berberine to enhance the antibacterial activity of Satureja Khuzistanica essential oil nanoemulsions (SKEO NE) against Staphylococcus aureus (S. aureus) bacteria, making them a promising option as preservatives. Response Surface Methodology (RSM) was employed to determine the optimized Berberine loaded SKEO NE (Berberine/SKEO NE), resulting in a mean droplet size of 88.60 nm at 6.91, 3.21, and 0.08% w/w of surfactant, essential oil, and Berberine, respectively. Berberine utilization in SKEO NE has led to an increase in antibacterial activity. The nanoemulsion samples significantly ruptured the S. aureus bacterial cell membrane, rapidly discharging cell contents. The use of a microfluidic system in tandem based on the conventional approach significantly accelerated this process. Enhancing the interaction between nanodroplets and the bacterial membrane can be achieved through the nanoemulsification process of EOs, which involves modifying their surface characteristics. This enhancement is particularly pronounced when employing microfluidic systems due to their substantial contact surface area. We investigated the potential of using femtosecond laser irradiation at a wavelength of 1040 nm to augment the antibacterial action of nanoemulsions. The combined treatment of laser and nanoemulsions significantly increased the antibacterial effect of nanoemulsions by approximately 15% for each bacterium, suggesting the potential utility of this treatment to bolster the antibacterial activity of nanoemulsions. Bacteria were trapped using optical tweezers for up to 20 min, with bacterial destruction observed starting at 3 min and exhaustive destruction evident after 20 min.

Quality evaluation of Idli prepared from betel leaves essential oil nanoemulsion treated stored batter

The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates Idli quality from batter stored with and without 5% betel leaf essential oil-based nanoemulsion (BLEONE) at 30 °C and 4 °C. Color, texture, microbial growth, proximate composition and sensory attributes were assessed using standard methods, with statistical analysis via ANOVA and Tukey's post-hoc test (p < 0.05). BLEONE-treated Idli showed 30.2% reduced hardness, 17.1% better color retention, and 0.61 log CFU/g less microbial growth after 5 days, inhibiting harmful microbes and supporting beneficial lactic acid bacteria. At 30 °C, BLEONE-treated Idli maintained quality for 7 days versus 2 days for controls. Moisture, protein, and fat retention improved by 3.4%, 7.3%, and 6.2%. Sensory scores for taste, mouthfeel, and acceptability increased by 3.5%, 4.1%, and 3.8% after 10 days at 4 °C. BLEONE-treated batter produced acceptable Idli for up to 25 days at 4 °C, compared to 10 days for controls, extending shelf-life by 150%. This study shows BLEONE is an effective natural preservative for Idli, extending shelf-life and maintaining quality at ambient and refrigerated temperatures. These findings suggest potential for clean-label preservation methods for fermented foods, potentially revolutionizing the food preservation industry.

Star anise essential oil nano-emulsion: preparation, characterization, and performance research

Star anise essential oil nano-emulsion: preparation, characterization, and performance research

The Use of Lemongrass/Lemon Blend Essential Oil Nanoemulsions in Chewy Candy Formulations and Its Evaluation Against Streptococcus mutans and Porphyromonas gingivalis

Lemongrass (Lg) and lemon (Lm) essential oils (EOs) mainly contain citral and limonene, respectively, which are not limited to flavor for food but can also provide antibacterial activity. The information on the enrichment of these combined EOs in chewy candy products has never been documented yet. This study aimed to evaluate the physical-chemical properties and volatile compound of nanoemulsion formulations of Lg/Lm blend EOs as well as the physical-chemical properties, total plate count (TPC), and sensory acceptability of chewy candy formulated with nanoemulsions. Antibacterial evaluations against Streptococcus mutans and Porphyromonas gingivalis were performed for both nanoemulsion and chewy candy. Blending Lg and Lm EOs at ratios of Lg1.85 : Lm2.25 and Lg3.65 : Lm0.45 showed a broadly different constituent of the volatile compound than the ratio with the least amount of Lg (Lg0.05 : Lm4.05) but all the formulations possessed eugenol, β-Bisabolene, and caryophyllene oxide. The combination of Lg1.85 : Lm2.25 produced the nanoemulsion with the lowest particle size but lower zeta potential and emulsion stability. At this ratio, the significant inhibitory activity of the nanoemulsion was found to be 92.40% and 84.14% for S. mutans and P. gingivalis, respectively (p &lt; 0.05). Its application in chewy candy formulation also resulted in the highest inhibitory activity against S. mutans (85%) and P. gingivalis (77.20%). Chewy candy formulated with Lg1.85 : Lm2.25 nanoemulsion was also found to have the lowest TPC of 3.72 log CFU/g. The overall acceptability of the chewy candy was around neutral (3.77) by panelists for its higher color score (4.73) and aroma (4.37) in average to the other samples. This study discovered the potential of Lg/Lm blend EOs nanoemulsion for enhancing the antibacterial effect and improving the texture and color of chewy candy.

Development and characterization of kefiran-gelatin bio-nanocomposites containing Zhumeria majdae essential oil nanoemulsion to use as active food packaging in sponge cakes

Active packaging films based on kefiran-gelatin were developed and characterized using Zhumeria majdae essential oil nanoemulsion (ZMEO-NE) at concentrations of 0 (control), 1, 2 and 3 %. The main compounds of the essential oil (EO) of Zhumeria majdae (ZM) plant were linalool (61.44 %) and camphor (20.67 %). Adding the ZMEO-NE to the films decreased permeability to water vapor (from 7.82 × 10−7 to 4.09 × 10−7 g·m/m2·Pa·h), ultimate tensile strength (from 38.44 to 33.48 MPa), percentage of light transmission, and increased thickness (from 0.085 to 0.121 mm), opacity (from 2.11 to 2.79), and elongation at break (from 19.97 to 34.73 %), and changed color parameters. The establishment of hydrogen bonds between the ZMEO-NE and polymer network was confirmed. The ZMEO-NE decreased the storage modulus and glass transition temperature. Distinct variations in the films' surface morphology and a reduction in the crystalline structure were observed due to the presence of the ZMEO-NE. Elevating the concentration of the ZMEO-NE increased antioxidant capabilities of the films. The films incorporating the ZMEO-NE exhibited notable antibacterial efficacy against Staphylococcus aureus (reductions ≥4 log CFU/cm2) and Escherichia coli (reductions ≥2 log CFU/cm2) bacteria. The films also demonstrated suitable antifungal properties during storage of sponge cakes for 16 days.

Appraisal of cutting-edge techniques for prolonging fresh berries shelf life: innovations in essential oil nanoemulsion-based edible coatings

The high susceptibility of berries to fungal contamination during the postharvest phase and increasing demand from consumers for a safe preservative have prompted the need for a potential substitute. In this context, beyond their conventional use as flavouring agents, essential oils have been investigated for their preservative actions in berries to supplant traditional synthetic preservatives. However, high volatility, poor environmental stability, intense organoleptic properties, and low aqueous solubility limit their use as natural preservatives. To circumvent this problem, nanoemulsion has evolved as a feasible strategy. Incorporating essential oil nanoemulsion into a biopolymer matrix of an edible coating ameliorates the postharvest deterioration of berries. Nanoemulsions improve the functional properties of essential oil-incorporated edible coatings by creating an effective barrier that improves antimicrobial properties, decreases water loss, reduces the rate of respiration and loss of firmness, and subsequently enhances the shelf life of berries. This paper summarizes how the physiological characteristics of fresh berries are affected by essential oil-based nanoemulsions integrated into edible coatings and recommends using these nanoemulsions to preserve berries.

Volatile profiling of Cinnamomum heyneanum and Cinnamomum Palghatensis and in vitro and in silico antidiabetic activity of essential oil nanoemulsions

Essential oil nanoemulsions (EONs) of two wild cinnamons, Cinnamomum heyneanum (CH) and Cinnamomum Palghatensis (CP), were formulated, characterized and investigated for their antidiabetic activity. Leaf essential oils (EOs) were extracted and characterized by GC-MS and GC-FID. Two sets of EONs were formulated and characterized by zeta analyzer, viscometer and TEM. Antioxidant activity was studied using DPPH, ABTS, superoxide, hydroxyl and hydrogen peroxide assays. Antidiabetic activity was evaluated by α-amylase inhibition, α-glucosidase inhibition, glucose uptake and glucose-stimulated insulin secretion assays. In silico studies were performed to support the efficacy. Methyl eugenol (60.3 %), safrole (27.8 %) in CH EO and bicyclogermacrene (19.5 %), (E)-caryophyllene (14 %) in CP EO were major components. Of two sets of EONs, 1:2 ratio showed better hydrodynamic average diameter [CH 42.9±0.78 nm & CP 27.9±1.70 nm] and better zeta potential [CH −38.4±0.85 mV & CP −38.4±0.45 mV (1st day)]. TEM observation showed that 1:2 ratio EONs were spherical with an average diameter of 85 nm (CH) and 8.98 nm (CP). Both CH and CP showed remarkable antioxidant activity. CP showed better α-glucosidase inhibition (IC50 0.599±0.008 mg/mL), enhanced glucose uptake (0.53±0.08 fold vs. control) and insulin secretion (1.40±0.06 fold vs. control). In silico analysis reveals that all major components of CH and CP interact with key residues of the protein targets associated with diabetes, α-amylase, α-glucosidase, insulin receptor, Glugagon like peptide1 Receptor and Glut 4. In vitro and in silico studies revealed that EON of CH and CP have pharmacological properties due to the presence of various compounds against diabetes mellitus.

Nanoemulsions of essential oils against multi-resistant microorganisms: An integrative review

Microbial resistance to drugs continues to be a global public health issue that demands substantial investment in research and development of new antimicrobial agents. Essential oils (EO) have demonstrated satisfactory and safe antimicrobial action, being used in pharmaceutical, cosmetic, and food formulations. In order to improve solubility, availability, and biological action, EO have been converted into nanoemulsions (NE). This review identified scientific evidence corroborating the antimicrobial action of nanoemulsions of essential oils (NEEO) against antibiotic-resistant pathogens. Using integrative review methodology, eleven scientific articles evaluating the antibacterial or antifungal assessment of NEEO were selected. The synthesis of evidence indicates that NEEO are effective in combating multidrug-resistant microorganisms and in the formation of their biofilms. Factors such as NE droplet size, chemical composition of essential oils, and the association of NE with antibiotics are discussed. Furthermore, NEEO showed satisfactory results in vitro and in vivo evaluations against resistant clinical isolates, making them promising for the development of new antimicrobial and antivirulence drugs.

Chitosan stabilized lemon essential oil nanoemulsion controls black mold rot and maintains quality of table grapes

Aspergillus carbonarius infection leads to black mold rot in table grapes, causes grape decay, reduces fruit quality and marketability, which produces significant economic losses. This study investigated the antifungal efficacy of chitosan-stabilized lemon essential oil nanoemulsion (LO-CNE) against A. carbonarius and black mold rot of table grapes. LO-CNE was prepared with a mean diameter of 130.01 ± 8.34 nm. LO-CNE exhibited superior antifungal activity, reduced spore germination and germ tube elongation, decreased the antioxidant enzyme activities in A. carbonarius; the minimal inhibitory concentration of LO-CNE was determined to be 30 mg/mL. LO-CNE reduced the occurrence of black mold rot by 63 % and lesion diameter by 56.78 % in table grapes compared to the control. At their peak activity level, the grapes treated with LO-CNE exhibited significantly enhanced antioxidant and defense-related enzyme activities. Specifically, polyphenol oxidase activity increased by 2.27-fold, peroxidase activity by 2.22-fold, superoxide dismutase activity by 0.68-fold, catalase activity by 1.61-fold, phenylalanine ammonia-lyase activity by 3.38-fold, and ascorbate peroxidase activity by 2.36-fold. The LO-CNE application reduced natural decay by 95 %, weight loss by 15 % compared to the control, and effectively maintained the quality parameters of table grapes. Therefore, LO-CNE can be considered an alternative disease-control agent for grape preservation.

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 anti-inflammatory 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 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 considered active. This activity is attributed to its chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.

Oil/water (O/W) nanoemulsions developed from essential oil extracted from wildly growing Calotropis gigantea (Linn.) Aiton F.: synthesis, characterization, stability and evaluation of anti-cancerous, anti-oxidant, anti-inflammatory and anti-diabetic activities

Calotropis gigantea essential oil is utilized in outmoded medicine, therapeutics, and the cosmetic industries. However, the extreme volatility, oxidation susceptibility, and instability of this oil restricts its application. Thus, encapsulation is a more effective method of shielding this oil from unfavorable circumstances. The creation of oil/water (O/W) nanoemulsions based on Calotropis gigantea essential oil (CEO), known as CNE (Calotropis gigantea essential oil nanoemulsions), and an assessment of its biological potential were the goals of this work. UV, fluorescence, and FT-IR methods were used for physiological characterization. Biological activities, including anti-inflammatory, anti-diabetic, and anti-cancer effects. Studies on the pharmacokinetics of CNE were conducted. CNEs encapsulation efficiency was found to be 92%. The CNE nanoemulsions had a spherical shape with polydispersity index of 0.531, size of 200 nm, and a zeta potential of −35.9 mV. Even after being stored at various temperatures for 50 days, CNE nanoemulsions remained stable. Numerous tests were used to determine the antioxidant capacity of CNE, and the following IC50 values (µl/mL) were found: iron chelating assay: 18, hydroxyl radical scavenging: 37, and nitric oxide radical scavenging activity: 58. The percentage of HeLa cells that remained viable after being treated with CNE was 41% at a higher dose of 1 µl. CNE inhibited α-amylase in a dose-dependent manner, with 72% inhibition at its higher dose of 250 µL. Research on the kinetics of drugs showed that nanoemulsions showed Higuchi pattern. This research showed potential use of Calotropis gigantea oil-based nanoemulsions in the food, cosmetic, and pharmaceutical industries.