Lemon Oil Research Articles

Exploring the Safety of the Sustainable Toxicity Testing in Zebrafish and Brine Shrimp Using Nanoemulsions Formulated from Fish Byproducts and Lemon Oil

Nanoemulsions, characterized by their nanosized particles ranging from 20 to 200 nm, are effective carriers for drug molecules. Our novel oil-in-water nanoemulsion, NE-FLO™, formulated from lemon and fish byproduct oils, demonstrates promising antioxidant and anti-inflammatory activities, with initial studies indicating nontoxicity to normal skin cells. This study investigated the safety of NE-FLO™ using brine shrimp (Artemia salina) and zebrafish (Danio rerio) models, focusing on concentration-dependent effects and LC50 values. At lower concentrations (0.1 mg·L−1, 0.01 mg·L−1, and 0.001 mg·L−1), NE-FLO™ showed minimal toxicity without adverse effects. However, at 1 mg·L−1, reduced survival rates indicate potential toxicity. Specifically, this concentration also induces altered swimming behaviors in zebrafish. LC50 values are 8.7474 mg·L−1 for brine shrimp and 0.316 mg·L−1 for adult zebrafish. These results underscore the necessity for further detailed investigations into NE-FLO™, balancing its therapeutic benefits with potential toxicity risks. This study emphasizes the importance of optimizing nanoemulsion formulations from fish oil and conducting comprehensive safety assessments to meet regulatory standards.

Encapsulation of Essential Oils Using Complex Coacervation: A Study on Microcapsule Formation and Efficiency

Encapsulation by Coacervation is a process used to create microcapsules. Coacervation is a process that has been used in the food and pharmaceutical industry to produce microspheres with an active ingredient, such as drugs, flavors or fragrances encapsulated by them. It is common in pharmacies, food preparation, cosmetics, and agriculture. This phase separation process is called Coacervation, where a colloidal (in this case polymer) solution will separate into two distinct liquid phases: a Polymer-rich phase, which we refer to as the coacervate, and the other is known as Polymer-poor or solvent-based. This can be accomplished by varying the temperature or pH of a non-solvent being introduced. In this study, essential oils of lemon and eucalyptus were encapsulated by the complex coacervation process using gum Arabic, gelatin, and chitosan as wall materials. Glutaraldehyde was used as a cross-linking agent in the methodology. FT-IR and GC characterized the essential oils used. The microcapsules were analyzed using a digital microscope, scanning electron microscopy (SEM), and thermogravimetric analysis. Conclusively, microcapsules were formed in spherical form. Encapsulation efficiencies were obtained between 75-78%. In conclusion, microencapsulated essential oils offer a technology that makes essential oils more effective, long-lasting, and customized. These advantages reveal their widespread impact, offering various uses for a variety of industries and applications.

Antioxidant properties of lemon essential oils: a meta-analysis of plant parts, extraction methods, dominant compounds, and antioxidant assay categories

Recent studies have explored the antioxidant properties of lemon essential oil (LEO), taking considering factors like plant part, extraction methods, and antioxidant assay. However, due to varied results and limited precision in individual studies, our meta-analysis aims to offer a comprehensive understanding across different experiments, irrespective of location or time. Out of 109 scientific articles published between 1947 and 2024, only 28 successfully validated their data on differences in antioxidant capacity and IC50, using weighted averages of Hedges’ d in meta-analysis. A meta-analysis revealed several key findings: (i) lemon leaf and peel extracts have higher IC50 compared to controls, whereas whole plant extracts show lower values (p < 0.001); (ii) the maceration preserves antioxidant properties better than hydro-distillation and Soxhlet extraction (p < 0.001); (iii) LEO require higher concentrations to achieve comparable free radical inhibition as the standard controls such as AsA, BHT, and quercetin, suggesting lower antioxidant efficiency. This was supported by IC50 result, which showed no significant difference between LEO and other compounds like thymol, Thymus vulgaris EO, and Citrus aurantium EO. However, compared to AsA, BHT, limonene, and trolox, the inhibition efficacy was significantly lower (p < 0.01). These findings consistently demonstrated significant antioxidant activity across multiple assays, including ABTS, β-carotene bleaching, DPPH, and FRAP (p < 0.01). Notably, the predominant components of LEO including α-linoleic acid, D-limonene, limonene, L-limonene, neryl acetate, sabinene, and Z-citral, which demonstrate significant potency as antioxidant agent (p < 0.01). Specifically, limonene and Z-citral make substantial contributions to its antioxidant capacity (p < 0.01). Despite variations in purity among LEO extractions, there is potential for future enhancement through nanoemulsion. In conclusion, LEO show promise as an alternative antioxidant, with emphasis to selecting samples based on leaves or peels and employing maceration extractions for various antioxidant assays. Active components rich in terpenoids, such as limonene and Z-citral, are particularly noteworthy.Graphical

Fish oil-based bigels with outstanding sensory and antioxidant properties: Application in low-fat mayonnaise

Low-fat mayonnaise has gained widespread popularity as a condiment, driven in part by the global rise in obesity rates, which is partially linked to excessive fat consumption. In this study, the bigel systems were designed by preparing fish oil oleogels and gelatin hydrogels to produce low-fat mayonnaise. As the oleogel content increased in bigels, a phase inversion shifted from oil-in-water (O/W) systems to water-in-oil (W/O) systems. Rheology and mechanical property analysis revealed that the hardness and gel strength of bigels improved as the oleogel content increased. The freeze-thaw stability of bigels was impacted by the ratio of oil and water phases, with O/W systems enduring one additional freeze-thaw cycle compared to W/O systems. The bigel containing 40% oleogel (BG 40) and lemon essential oil significantly enhanced antioxidant properties, as measured by the levels of primary and secondary oxidation products. The antioxidative capacity of the gel, as indicated by the reduced development of primary and secondary oxidation products, was 301.4% and 196.7% greater, respectively, compared to that of the pure oleogel. Based on magnetic resonance imaging and sensory rating analysis, sample BG 40 demonstrated the most homogeneous structure and the best sensory properties. The sample BG 40, used as the fat substitute in preparing low-fat mayonnaise, reduced total oil content compared to full-fat mayonnaise. Our findings contributed to the development of low-fat mayonnaise using fish oil-based bigels, which exhibit exceptional sensory and antioxidant properties.

Repellent Effects of Coconut Fatty Acid Methyl Esters and Their Blends with Bioactive Volatiles on Winged Myzus persicae (Sulzer) Aphids (Hemiptera: Aphididae).

Myzus persicae (Sulzer) (Hemiptera: Aphididae) is one of the most important aphid crop pests, due to its direct damage and its ability to transmit viral diseases in crops. The objective is to test whether spraying nanoemulsions of botanical products repels winged individuals of M. persicae in a bioassay in culture chambers. The bioactive volatiles were applied on pepper plants at a dose of 0.2% alone or at 0.1% of each component in blends. A treated plant and a control plant were placed at each side of an entomological cage inside a growth chamber. The winged individuals were released between the plants, in a black-painted Petri dish suspended by wires in the upper half of the cage. The most repellent products were farnesol (repellency index, RI = 40.24%), (E)-anethole (RI = 30.85%) and coconut fatty acid methyl ester (coconut FAME) (RI = 28.93%), alone or in the following blends: farnesol + (E)-anethole + distilled lemon oil (RI = 36.55%) or (E)-anethole + distilled lemon oil + coconut FAME (RI = 30.63%). The observed effect of coconut FAME on aphids is the first report of this product having a repellent effect on a crop pest. Repellent substances for viral disease vectors should be further investigated to develop new strategies for plant protection.

Antifungal potential of essential oils from different botanical sources against Penicillium digitatum: chemical composition and antifungal mechanisms of action by direct contact and volatile

Fungal deterioration is a recurring problem in citrus fruits, and the search for natural preservatives has been widely publicised. Therefore, the in vitro antifungal activity of clove, white thyme, tea tree, Eucalyptus citriodora, Eucalyptus staigeriana, green mandarin, sicilian lemon, sweet orange, and bergamot essential oils (EO’s) was evaluated against the mycelial growth of Penicillium digitatum isolated from contaminated citrus fruits, by direct contact and volatiles action. In addition, the chemical composition and volatile compounds of the EO’s were evaluated by gas chromatography. Clove, white thyme, and Eucalyptus citriodora EO’s inhibited 100% of the mycelial growth of P. digitatum by direct contact and volatile action at concentrations ≤ 2 µL/mL. On the other hand, EO’s from citrus sources could not inhibit 100% of mycelial growth by any mechanism of action. Thus, the clove, thyme, and Eucalyptus citriodora EO’s are promising for developing new ecologically correct products for controlling phytopathogens in citrus fruits.

Phytochemistry, Nutritional, and Pharmacological Potential of Citrus Limonum

The current research aimed to provide an overview of the phytochemical configuration, nutritional value, and therapeutic uses of Citrous Limonum (lemon). Its fruit contains a variety of phytochemicals including citric acid, polyphenols, terpenes, limonene, flavonoids, vitamin C, sugar, pectin, citric acid, malic acid, flavonoids, carotenoids, terpineol, fellander, camhenium, citrain, calcium oxalates, and mucilages. Vitamin C is abundant in citrous fruits, as well as macronutrients (dietary fibre and simple sugar) and micronutrients (copper, magnesium, phosphorus, calcium, potassium, pantothenic acid, riboflavin, vit B6 niacin thiamin, and folate). Lemon oil is composed of 70% limonene and 20% monoterpenes, along with significant amounts of aldehydes, such as citral, alcohols (linalool), and esters (coumarin). Lemon peel contains high concentrations of flavonoids, glycosides, coumarins, steroids (beta, gamma, sitosterol), dietary fibers, carbs, and volatile oils, all of which are necessary for good health and appropriate development. However, citrus fruits are low in calories, salts, and cholesterol. They find uses in herbal remedies due to their antioxidant, antifungal, anti-cholesterol, anticancer, antiulcer, antidiabetic, antibacterial, and anti-inflammatory characteristics. It is also important to mention that the excessive use of lemon may also be associated with some risks, such as the lowering of sperm count.

Alternative therapeutic approach for anxiety and depression: Review on the use of different essential oils

Depression, a prevalent psychiatric condition, affects over 300 million people worldwide, according to the World Health Organization. Despite the effectiveness of conventional treatments such as antidepressants and psychotherapy, many patients do not respond adequately, sparking interest in alternative therapies. The objective of this review is to explore the therapeutic potential of essential oils from lavender, bergamot, Sicilian lemon, clove, ylang-ylang, chamomile, and lemon balm in the treatment of anxiety and depression, based on extensive bibliographic research from databases like SciELO, PubMed, SciFinder, and Elsevier. The results show that lavender essential oil significantly reduces depression symptoms through inhalation and topical application. Bergamot, clove, and Sicilian lemon oils also demonstrated antidepressant properties. However, ylang-ylang oil did not show significant results in reducing depressive behaviors. It is important to note that further research is needed to understand their mechanisms of action and strengthen the evidence base. While alternative therapies offer benefits, they should not replace established pharmacological treatments.

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.

Attractiveness of Tetragonula laeviceps (Hymenoptera: Apidae) to Citrus Volatile Compounds and Flower Colors in Indoor Microclimate Conditions

Tetragonula laeviceps plays a vital role as a primary pollinator of citrus flowers for successful pollination. However, there is still a lack of understanding about how T. laeviceps can find citrus flowers. This study aimed to elucidate the factors influencing the attraction of T. laeviceps to citrus flowers, focusing on microclimate conditions, and visual and olfactory factors. For this, we conducted six-choice assays in a stingless bee house using artificial flowers as visual cues and citrus essential oils as olfactory stimuli. Three pairs of red or white artificial flowers were displayed to adult workers, with each pair placed in glass vials filled with diluted orange (Citrus reticulata) essential oil, lemon (Citrus limon) essential oil, or solvent. Simultaneously, microclimate conditions were measured, including temperature, relative humidity, and light intensity. We observed that the highest number of T. laeviceps visited the artificial flowers at 11:00, irrespective of visual and olfactory factors. We also found a positive correlation between the number of visits and both temperature and light intensity, whereas there was a negative correlation with humidity. The number of visits did not exhibit a significant difference between flower colors. In contrast, we observed the highest visitation to the orange essential oil, followed by the lemon essential oil and solvent. Gas Chromatograph – Mass Spectrometry (GC-MS) analysis revealed common terpenes in orange and lemon essential oils, while linalool and α-citral were predominantly detected in the orange essential oil. These characteristic terpenes could potentially be the attractants for T. laeviceps.

Outcomes of Aromatherapy in Nausea and Vomiting After Total Knee Arthroplasty

PurposeThe purpose of this study is to assess the effectiveness of aromatherapy for postoperative nausea and vomiting (PONV) after total knee arthroplasty (TKA) under spinal anesthesia. DesignProspective randomized four-arm placebo-controlled trials MethodsOne hundred and twenty subjects were allocated to each of the four groups based on the application of aromatic oil in subjects manifesting PONV: group 1 (lavender), group 2 (lemon), group 3 (peppermint), and group 4 (normal saline placebo). Aromatherapy was administered to all subjects immediately after surgery. Antiemetics were provided to subjects with significant nausea or vomiting. The severity of nausea and vomiting in subjects post-TKA was evaluated using the Halpin nausea and vomiting scale (HNV). The HNV and the concentration of antiemetic drug use were evaluated. Subjects’ satisfaction with treatment for PONV was evaluated at discharge. FindingsHNV scores did not differ significantly between groups immediately after surgery until the third postoperative day (P > .05). The amount of antiemetic drug used in group 3 was significantly lower among the groups (P = .030). The subject satisfaction scale did not differ significantly among groups (P = .837). ConclusionsAromatherapy using peppermint oil reduced the amount of antiemetics used to treat PONV after TKA under spinal anesthesia with comparable subject satisfaction. Lavender and lemon oils did not reduce the use of antiemetics after TKA.

Analysis of the performance, combustion and emission of Hydrogen Induction in a CRDI engine

&lt;p style="text-align:justify; text-indent:18.0pt; margin-bottom:13px"&gt;&lt;span style="font-size:11pt"&gt;&lt;span style="line-height:normal"&gt;&lt;span style="font-family:Calibri,sans-serif"&gt;&lt;span style="font-size:10.0pt"&gt;&lt;span style="font-family:&amp;quot;Times New Roman&amp;quot;,serif"&gt;Since hydrogen gas is a plentiful element in the universe, using it as fuel for IC engines has the potential to reduce pollution while also improving the engine performance. Hydrogen gas as fuel has many advantages, including a high energy density, a rapid flame speed, clean burning, and a short quenching distance. When compared to pure diesel as fuel, alternative fuels like biodiesel (a mixture of lemon and orange peel oils) are utilised in this experiment to reduce exhaust emissions. In addition to biodiesel, hydrogen induction is used in dual fuel technology to boost the power of engine while minimising emissions and improving the fuel efficiency and fuel economy. Hydrogen gas is utilised, the engine consumes less biodiesel fuel, thereby reducing the fuel cost. According to experimental findings, a reduction in the brake-specific energy consumption of 23.48% and a rise in brake thermal efficiency of 33.4% are observed for pure diesel along with 6lpm of hydrogen gas. Therefore, hydrogen is a potential fuel to drive the internal combustion engine to produce more power and by minimizing the exhaust gas emissions. &lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;

Boosting electrochemical performance of single-walled carbon nanotube three-dimensional architectures through appropriate selection of organic dispersant

The choice of organic dispersant in the fabrication of 3D carbon nanotube architectures affects their macroscopic properties. Binder-free papers (referred to as buckypapers, BPs) consisting of single-walled nanotubes (SWCNTs) fabricated by vacuum filtration of nanotube suspensions in isopropanol, ethanol, benzoic acid dissolved in ethanol and lemon oil show a work of adhesion of water that varies from 25.7 to 112.2 mJ·m−2. Bulk electrical resistivity also changes significantly from 145 to 1010 mΩ cm. Raman and FTIR spectra of pristine SWCNTs and BPs show evidence of permanent adsorption of organic molecules on SWCNTs. Heterogeneous electron transfer (HET) standard rate constants, k0, for ferro/ferricyanide and hexaammineruthenium(II)/(III) redox probes estimated from cyclic voltammetry measurements on BP electrodes vary from 12.6×10−4cms−1 to 32.7×10−4cms−1 and 12.8×10−4cms−1 to 26.0×10−4cms−1, respectively, depending on the dispersant used. Calculations using the Gerischer-Marcus model show that molecules adsorbed act as electron donors that boost HET kinetics and cause a shift in the reaction half-wave potential. The level of doping of nanotubes depends on the dipole moment of the dispersant molecules and proton affinity. Thus, the electrocatalytic activity of three-dimensional architectures composed of nanotubes can be adjusted by selecting an appropriate dispersant.

ANTIBACTERIAL ACTIVITY TEST OF TEA TREE AND LEMON OIL COMBINATION AND ITS FORMULATION IN CREAM PREPARATION

Tea tree oil contains hydrocarbon compounds, namely terpenes, especially monoterpenes, sesquiterpenes, and alcohols. Terpinen-4-ol is the main component of tea tree oil, which has antimicrobial activity. Lemon oil is useful as an antibacterial because it contains flavonoids that prevent attacks from pathogenic bacteria. This study aims to determine whether tea tree and lemon oil have antibacterial activity against Propionibacterium acnes bacteria and can be formulated into cream preparations. The antibacterial activity test of the combination of tea tree oil and lemon oil in the 1: 1, 1: 2, and 2: 1 ratio was carried out in vitro against Propionibacterium acnes bacteria by disc diffusion method and using virile gel as a positive control. The cream stability test is replicated using the cycling test method with organoleptic test parameters, homogeneity, pH, dispersion, cream type testing, viscosity, and flow properties. The stability test results with the cycling test method showed good stability results, including organoleptic tests, homogeneity, spreadability, pH, emulsion type, viscosity, and flow properties. The combination of tea tree and lemon essential oils in a 1:1, 1:2, 2:1 ratio has antibacterial activity against Propionibacterium acnes bacteria with inhibition zones diameter ±1,23 cm, ±1,12 cm, and ±1,12 cm and control has ±1,53 cm. Combining tea tree and lemon essential oil in a 1:1, 1:2, and 2:1 ratio has antibacterial activity against Propionibacterium acnes bacteria and can be formulated into cream preparations. Keywords: tea tree oil, lemon oil, antibacterial, Propionibacterium acnes, cream.

Preliminary study of mixing used cooking oil and lemon peel essential oil as an alternative fuel to replace biodiesel

Biodiesel is an environmentally friendly renewable bio-energy with many advantages over diesel fuel. The disadvantage of biodiesel is that the price is still relatively expensive so it cannot compete with diesel fuel. This high price is due to the high cost of raw materials and manufacturing process costs. Raw materials such as palm oil, methanol and methyl acetate are expensive, and the transesterification and interesterification processes require long process stages that require a lot of energy supply. The solution to overcome this problem is to use cheap raw materials and a simple manufacturing process. Used cooking oil is household waste that has prospects as a raw material. Another ingredient used is lemon essential oil. Lemon essential oil can be made yourself by extracting lemon peel waste using a boiling or steaming process. The lemon essential oil used is also small, namely a maximum of 5% of the mass of used cooking oil. It is hoped that mixing used cooking oil with lemon essential oil can replace biodiesel. Lemon essential oil is a bio-additive that can improve the quality of used cooking oil to approach the physical properties of biodiesel. With this new process, it is hoped that it can produce fuel that is cheap but of good quality. The aim of the research is to obtain a new fuel to replace biodiesel that is cheaper and more efficient, namely with cheap raw materials and fewer process stages so that it will reduce production costs. The research began with the activation of zeolite as an adsorbent for purifying used cooking oil with variables including zeolite mass of 400 grams, calcination temperature of 300⁰C, activation time of 2 hours and zeolite size &gt; 80 mesh. The second stage of the research was purifying used cooking oil with zeolite using a variable volume of 3 liters of used cooking oil and a purification time of 1 hour. The third stage of the research was mixing purified used cooking oil with lemon essential oil with variable volume of essential oil (3, 4, 5, 6, 7% oil volume) and mixing temperature (30, 40, 50⁰C), mixing time 60 minutes, stirring speed 500 rpm and oil volume 150 mL. After the mixing time and the sample temperature reached room temperature, an analysis of the density, acid number, viscosity and FFA of used cooking oil with bio-additive lemon essential oil was carried out. The analysis results are compared with the biodiesel standard SNI 7182-2015 to see whether the product/sample approaches the physical properties of biodiesel

Lemon Oil Anti-Microbial And Anti Comedogenic Effects In Skin Care Products

Lemon oil, derived from the peels of citrus fruits, has garnered significant attention due to its antibacterial qualities and potential applications in skincare products. This review paper examines the antibacterial characteristics of limonene, citral, alpha-terpinene, beta-pinene, gamma-terpinene, and geranial, all of which are constituents of lemon oil. These components have demonstrated antimicrobial action against a diverse range of bacteria and fungi. The antibacterial qualities of lemon oil are believed to stem from its ability to impede cellular functions, damage the cell membranes of germs, and hinder the enzymatic processes of microbes. Furthermore, lemon oil has demonstrated potential anti-comedogenic effects, primarily by regulating sebum production and reducing pore size. The antibacterial and anti-comedogenic characteristics of lemon oil mostly stem from its constituents, namely limonene and citral. Lemon oil is commonly used to commercial skincare products due to its potential advantages in promoting clear and healthy skin. The antibacterial and anti-comedogenic qualities of lemon oil make it a valuable ingredient in skincare products. However, further research is needed to understand the mechanisms and effectiveness of lemon oil. Gaining insight into the potential of lemon oil can facilitate the creation of innovative, organic, and efficient skincare solutions.

Interactive roles of co-solvents and lemon-oil composition in the fabrication of dilutable clear emulsions

Clear emulsions are used as flavor carriers by the beverage industry because of their favorable optical properties. A transparent microemulsion with small droplets requires a high concentration of surfactants, and is often non-dilutable, posing a significant challenge to their application in the food industry. The formation of dilutable microemulsions by modulating the compatibility of oil composition and co-solvents was studied. While single-fold lemon oil exhibited poor loading capacity overall, no precipitation occurred due to the stronger interaction between monoterpenes and sucrose monopalmitate (SMP). Conversely, emulsification of five-fold lemon oil with 20 % ethanol demonstrated a higher loading capacity and a stronger dilution stability than other lemon oils. This is likely due to the balanced composition of surface-active monoterpenes and other components in five-fold lemon oil which facilitated the effective use of micellar space and aided in the retention of both surfactants and co-solvents post-dilution. The emulsification of higher-folded lemon oil, however, was favored by the use of propylene glycol as a surfactant exhibiting stronger dilution stability than ethanol, though it required twice as much co-solvent. The high concentration of surface-active monoterpene in the lower-folded lemon oils competes with propylene glycol for interfacial incorporation. This study demonstrated that co-solvents and oil composition play interactive roles in producing dilutable optically clear emulsions, and it provides a blueprint for the food industry to design colloidal systems using a minimum of surfactants.

Formulation and Evaluation of Antimicrobial Gels using Essential Oils

Herbal Formulation has been accepted as a therapeutic agent for several diseases, due to its efficiency AND fewer side effect. This present research has been undertaken with the aim to formulate &amp; evaluate herbal antimicrobial gels using essential oils (Rose Oil, Almond oil, Lemon Oil, Citronella Oil) gel formulations were prepared using Carbopol 940, ethanol, PEG 400 and required amount of distilled water. The physical parameters of formulated gels like colour, homogeneity, pH, viscosity and spreadability were evaluated. The gels were evaluated for antibacterial efficiency by the agar diffusion method against S. Aureus, E. coli. The herbal gels showed that formulations containing Essential oils have better antibacterial activity.

Lemon Oil Enhances the Anti-Rheumatic Activity of Woody Essential Oils in Formaldehyde-Induced Arthritis in Wistar Rats

Lemon Oil Enhances the Anti-Rheumatic Activity of Woody Essential Oils in Formaldehyde-Induced Arthritis in Wistar Rats

Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera).

Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research was to develop functional product on priority. Celery (Apium graveolens) puree (25%-50%), boswellia gum (10%-20%), lemon essential oil (0.25%-0.50%), and sugar (10%-20%) in two levels were considered for vegan gummy candy production. Based on central composite design, the 30 types of gummy candies were prepared; afterward, response surface methodology was applied to optimize results determined by texture (hardness, springiness, adhesiveness, gumminess, chewiness, and elasticity characteristics), physicochemical attributes (pH, sugar content, water activity, antioxidant function, and calorie restriction), and also sensory evaluation. In general, elevated concentration of celery puree and boswellia gum-enhanced hardness, chewiness, and also gumminess for treated products. On the other hand, higher sugar with lemon essential oil improved adhesion, springiness, and elasticity features. More boswellia gum, celery, lemon essential oil, and reduction in sugar elevated water activity and also declined pH for treated samples. The celery puree, boswellia gum, and lemon essential oil significantly enhanced antioxidant function of treated gummy candies. According to attained results, sugar had a remarkable influence on acceptability and in treated samples calorie decreased. Based on all investigated factors, optimal formulation was achieved including 25% celery puree, 20% boswellia gum, 0.450% lemon essential oil, and 13.55% sugar. Regarding the results, obtained gummy candy with high nutritional value and low calorie demonstrated the potential to produce extensively in food sector.