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<p>This study investigates the characteristics and bioactivities of betel and pandan essential oil (EO) nanoemulsions prepared using sequential spontaneous emulsification and ultrasonication. An organic phase (20% v/v) containing EO, corn oil, and Tween 80 was mixed with an aqueous phase (80% v/v) of distilled water under magnetic stirring, followed by ultrasonication. The nanoemulsions were evaluated for encapsulation efficiency (EE), physicochemical and functional properties, and their ability to inhibit lipid oxidation in mayonnaise. The betel: pandan EO nanoemulsion (BPEONE) exhibited the smallest particle size (16.77&#xa0;nm) with uniform size distribution, highest zeta potential, and greatest transparency (93.33% transmittance). Microscopic observations confirmed that all EO nanoemulsions consisted of well-dispersed spherical droplets. In terms of bioactivities, the betel EO nanoemulsion (BEONE) demonstrated the highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (88.01%) and total phenolic content (12&#xa0;mg GAE/g). Antibacterial assays showed that the presence of both betel and pandan EOs enhanced inhibition against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. The incorporation of EO nanoemulsions into mayonnaise also reduced lipid oxidation, with BEONE showing the lowest peroxide value (PV), followed by BPEONE and pandan EO nanoemulsion (PEONE). Overall, nanoemulsions containing betel EO showed the most favorable physicochemical and functional properties, highlighting their potential as natural functional food ingredients.</p>

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Ultrasonically prepared betel and pandan essential oil nanoemulsions: characterization, bioactivities, and application in mayonnaise

  • 期刊论文

  • 发表日期：

    2026年5月7日

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  • Yunesya Prem Mnocaran,
  • Nur Syamimi Izzati Zaini,
  • Dharishny Rames,
  • Uthumporn Utra,
  • Nor Shariffa Yussof

摘要

This study investigates the characteristics and bioactivities of betel and pandan essential oil (EO) nanoemulsions prepared using sequential spontaneous emulsification and ultrasonication. An organic phase (20% v/v) containing EO, corn oil, and Tween 80 was mixed with an aqueous phase (80% v/v) of distilled water under magnetic stirring, followed by ultrasonication. The nanoemulsions were evaluated for encapsulation efficiency (EE), physicochemical and functional properties, and their ability to inhibit lipid oxidation in mayonnaise. The betel: pandan EO nanoemulsion (BPEONE) exhibited the smallest particle size (16.77 nm) with uniform size distribution, highest zeta potential, and greatest transparency (93.33% transmittance). Microscopic observations confirmed that all EO nanoemulsions consisted of well-dispersed spherical droplets. In terms of bioactivities, the betel EO nanoemulsion (BEONE) demonstrated the highest 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (88.01%) and total phenolic content (12 mg GAE/g). Antibacterial assays showed that the presence of both betel and pandan EOs enhanced inhibition against Escherichia coli and Staphylococcus aureus. The incorporation of EO nanoemulsions into mayonnaise also reduced lipid oxidation, with BEONE showing the lowest peroxide value (PV), followed by BPEONE and pandan EO nanoemulsion (PEONE). Overall, nanoemulsions containing betel EO showed the most favorable physicochemical and functional properties, highlighting their potential as natural functional food ingredients.