Nano-emulsification improves physical properties and bioactivities of litsea cubeba essential oil

Essential oils have attracted increasing attentions due to their broad-spectrum antimicrobial activities and generally recognized as safe (GRAS) regulatory status. However, their low-solubility in water and reduced effectiveness in food matrices limit the commercial application in food industry. In this study, we used ultrasonic emulsification, medium-chain triacylglycerol (MCT) and phosphate-buffered saline (PBS) to formulate a highly stable and water-dispersible litsea cubeba essential oil (LCEO) nanoemulsions. After emulsification, a minimizing droplet size of LCEO nanoemulsions was achieved at approximately 100 nm in diameter, resulting in an increase in the water solubility and better stability at 4 degrees C and 25 degrees C. Furthermore, the bioactivities (antibacterial, antioxidant and antibiofilm properties) of LCEO nanoemulsions were greatly improved after emulsification, suggesting that nano-emulsification is beneficial for the value development of various essential oils and the LCEO nanoemulsions could be used as a novel food preservative for controlling bacterial growth and preventing oxidative deterioration in foods.

Automated summary

This study successfully formulated highly stable and water-dispersible litsea cubeba essential oil nanoemulsions using ultrasonic emulsification, medium-chain triacylglycerol (MCT) and phosphate-buffered saline (PBS). The nanoemulsions showed improved water solubility, stability, and bioactivities (antibacterial, antioxidant and antibiofilm properties) after emulsification, making them a potential novel food preservative.