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<p>The high volatility and hydrophobicity of clove essential oil (CEO) limit its practical application. In order to enhance their stability and antimicrobial activity, clove essential oil nanoemulsions (CEON) were prepared using a combination of high-speed homogenizing shear and ultrasonic crushing. In this study, Tea saponin (TS) was used instead of Tween as a natural surfactant to enhance the antibacterial activity of CEO while also improving the biocompatibility and environmental friendliness. The results showed that TS dosage, homogenizer rotational speed, and cell ultrasonic crushing power had a significant effect on the particle size and potential of the nanoemulsion. Through One-factor experiments and response surface experiments, the optimal preparation conditions were found to be 2.8% of the TS dosage, a homogenizer speed of 11,000&#xa0;rpm/min, and cellular ultrasonic crushing power of 390&#xa0;W. In addition, CEON showed a more desirable bacteriostatic activity compared to CEO. In antimicrobial assays against Streptococcus dysgalactiae and <i>Escherichia coli</i>, CEON exhibited significantly larger inhibition zones and 2-to 4-fold lower MIC/MBC values than native CEO. Zone diameters increased from 6.56&#xa0;mm to 12.26&#xa0;mm for <i>S. dysgalactiae</i> and from 11.47&#xa0;mm to 16.27&#xa0;mm for <i>E. coli</i> after nano-filtration, indicating that CEON achieves bacteriostatic/bactericidal activity at substantially reduced doses. Consistently, CEON-treated cultures displayed markedly higher OD₂₆₀ and OD₅₉₅ readings, reflecting intensified leakage of nucleic acids and proteins. These data demonstrate that CEON exerts a more disruptive effect on bacterial membrane integrity than CEO. In addition, we have preliminarily applied CEON in the milk preservation system and found that CEON can effectively inhibit bacterial growth in dairy products, thereby ensuring their quality. This study provides new insights for the application of CEO nanoemulsions in the food industry.</p> Graphical Abstract <p></p>

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Ultrasound-assisted clove-oil nanoemulsion with tea saponin: fabrication and antibacterial activity

  • 期刊论文

  • 发表日期：

    2026年1月9日

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  • Jiali Bai,
  • Zhenjia Ma,
  • Lili Liu,
  • Zhihui Li,
  • Hao Lv,
  • Lei Wang,
  • Junyu Liang

摘要

The high volatility and hydrophobicity of clove essential oil (CEO) limit its practical application. In order to enhance their stability and antimicrobial activity, clove essential oil nanoemulsions (CEON) were prepared using a combination of high-speed homogenizing shear and ultrasonic crushing. In this study, Tea saponin (TS) was used instead of Tween as a natural surfactant to enhance the antibacterial activity of CEO while also improving the biocompatibility and environmental friendliness. The results showed that TS dosage, homogenizer rotational speed, and cell ultrasonic crushing power had a significant effect on the particle size and potential of the nanoemulsion. Through One-factor experiments and response surface experiments, the optimal preparation conditions were found to be 2.8% of the TS dosage, a homogenizer speed of 11,000 rpm/min, and cellular ultrasonic crushing power of 390 W. In addition, CEON showed a more desirable bacteriostatic activity compared to CEO. In antimicrobial assays against Streptococcus dysgalactiae and Escherichia coli, CEON exhibited significantly larger inhibition zones and 2-to 4-fold lower MIC/MBC values than native CEO. Zone diameters increased from 6.56 mm to 12.26 mm for S. dysgalactiae and from 11.47 mm to 16.27 mm for E. coli after nano-filtration, indicating that CEON achieves bacteriostatic/bactericidal activity at substantially reduced doses. Consistently, CEON-treated cultures displayed markedly higher OD₂₆₀ and OD₅₉₅ readings, reflecting intensified leakage of nucleic acids and proteins. These data demonstrate that CEON exerts a more disruptive effect on bacterial membrane integrity than CEO. In addition, we have preliminarily applied CEON in the milk preservation system and found that CEON can effectively inhibit bacterial growth in dairy products, thereby ensuring their quality. This study provides new insights for the application of CEO nanoemulsions in the food industry.

Graphical Abstract