Development of Stable Microemulsions Containing Laurel Essential Oil Using Amylopectin and Gum Arabic as Natural Emulsifiers

Berber M. M., ÇELEBİ UZKUÇ N. M., UZKUÇ H., Kuzu K. T., Hoşoğlu M. İ., ÖZMEN TOĞAY S., ...Daha Fazla

Chemistry and Biodiversity, cilt.22, sa.11, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 11
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1002/cbdv.202501219
  • Dergi Adı: Chemistry and Biodiversity
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE, Veterinary Science Database
  • Anahtar Kelimeler: bioactive properties, laurel essential oil, microemulsion, microwave-assisted hydrodistillation, volatile compounds
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

This study aimed to develop food-grade microemulsions of laurel essential oil (L-EO) (MEs) stabilized with amylopectin (L-AP) and gum arabic (L-GA) and to determine characteristic properties of the MEs at different pH and temperatures during storage. L-EO was extracted using the microwave-assisted hydrodistillation technique. The prepared ME droplets ranged in size range from 328 to 347 nm in L-AP (pH 6.0) and from 327 to 432 nm in L-GA (pH 3.0). The total phenolic content and antioxidant capacity were 170.60 mg/L gallic acid equivalent (GAE) and 0.93 mM Trolox/mL in L-AP, respectively, while total phenolic content was 243.10 mg/L GAE and antioxidant capacity was 1.19 mM Trolox/mL in L-GA. Additionally, the MEs demonstrated relatively potent antimicrobial activity against Escherichia coli, Bacillus cereus, and Staphylococcus aureus strains. The main volatile compounds of L-EO were identified as 1,8-cineole (33.4%), sabinene (8.4%), and linalool L (6.6%).