نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 دانشکده مهندسی شیمی، واحد اهر، دانشگاه آزاد اسلامی، اهر، ایران
2 . استادیار، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 استاد، مرکز تحقیقات کاربردی علوم دارویی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and objectives: Plant essential oils, known for their strong antimicrobial properties, are utilized as antioxidants and natural preservatives in the food industry. Essential oils from frankincense, garlic, and nigella are particularly suitable for use as antioxidants due to their beneficial properties. However, their effectiveness is often limited by their high volatility and poor solubility, which can impede their use, a chalenge common to many essential oils. To address these issues, recent advanements have focused on encapsulating essential oils in miroemulsion and nanoparticles to prevent evaporation and degradation.
Microemulsions offer a promising solution by enhancing the chemical stability of essential oils, protecting them from air, light, moisture, high temperature, and other factors that could lead to rapid evaporation and degradation. Compared to nanoemulsion, microemulsions are more thermodynamically stable, featuring very small particles with low surface tension. They are stable for a long time, and formed spontaneously. One of the special properties of microemulsions is their particle size, which falls within the micrometer or nanometer range.
, both individually and in equal weight percent mixtures.
Materials and methods: Thus, in this study, the frankincense, garlic, and nigella essentials oil , both alone and in equal weight percent mixtures were successfully placed in microemulsion systems through low energy spontaneity technique. By carring preliminary screening tests out, Garlic and Nigella essential oils were chosen and their synergistic properties with Frankincense essential oil were analyzed at a nano scale. For this purpose, different microemulsions with oily phases of pure essential oils of Frankincense, Garlic, and Nigella and their combination with equal combination percentages were prepared.
Results: As part of this research, a microemulsion system was developed consisting of two oil phases including frankincense, garlic, and nigella essentials oil. During the study on the antibacterial effect of samples, the minimum concentration of growth inhibition against the Staphylococcus aureus method was determined. Microbial and turbidity results manifested that reduced particle size of essential oil in the nanoemulsion range can increase their antibacterial and antioxidant properties in case of using microemulsion systems. Also, Results also showed that a combination of these essential oils had a more microbial and antioxidant effects than one kind of essential oil (with equal amounts). It also became clear that all of the independent parameters studied have a significant effect on frankincense essential oil microemulsions. Due to inclusion in microemulsions, the antibacterial activity of the essential oil is also significantly increased. In analyzing the antibacterial effect of the samples employing the method of determining the minimum concentration of growth inhibition against Staphylococcus aureus, the synergistic effect of the essential oils has increased about 1.6 times or 160 percent and it is avery surprising achievement. The combination of essential oils had a higher inhibitory effect in comparison with the rest of the samples confirming the synergistic effect of the used essential oils
Conclusion: It is possible to create nanoparticles of frankincense, garlic, and nigella essential oil nanoparticles with the smallest particle sizes, good appearance, and high antioxidant and antibacterial properties through formulation and fixing processing parameters synthesized. These nanoparticles can be used in various food and beverage applications.
کلیدواژه‌ها [English]
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