Nano-Emulsification Potentiates Tea Tree Oil Bioactivity: High-Stability Formulation for Dual Antimicrobial and...

Area of Science:

• Food Science
• Nanotechnology
• Microbiology

Background:

• Essential oils are vital in the food industry but face limitations due to volatility and poor water solubility.
• Their natural antimicrobial properties are valuable for food preservation.
• Developing stable and effective essential oil formulations is crucial.

Purpose of the Study:

• To formulate stable tea tree essential oil (TTO) nanoemulsions.
• To enhance the bioactivity of TTO through nano-emulsification.
• To evaluate TTO nanoemulsions as potential food preservatives.

Main Methods:

• Ultrasonic emulsification was employed using carboxymethyl chitosan and Tween 80.
• Particle size and stability of TTO nanoemulsions were assessed.
• Minimum inhibitory concentration (MIC) and DPPH assays were used to evaluate antibacterial and antioxidant activity.

Main Results:

• Stable TTO nanoemulsions with a minimum diameter of 51 nm were successfully formulated.
• Nanoemulsions demonstrated effective dispersion and stability over 14 days.
• Emulsification significantly enhanced the antibacterial and antioxidant bioactivity of TTO.

Conclusions:

• Nano-emulsification is an effective strategy to overcome the limitations of essential oils like TTO.
• TTO nanoemulsions exhibit improved stability and enhanced bioactivity.
• TTO nanoemulsions show potential as novel, natural food preservatives to control microbial growth and oxidation.