The Use of Ultrasonics for Stable Emulsion Preparation of Fir and Cedar Essential Oils
Journal Title: International Journal of Experimental Research and Review - Year 2024, Vol 46, Issue 10
Abstract
The properties of fir and cedar essential oils are very diverse. The main ones are antibacterial, anti-inflammatory, antifungal and antiviral. Furthermore, fir and cedar essential oils help to speed up metabolism and reduce stress. Currently, a lot of research is being done on the anti-cancer properties of these oils. The developed nanoemulsion makes it possible to use all the valuable substances of fir and cedar essential oils. Products with it can be used to prevent neoplasms in the human body and improve the functioning of the muscular system and individual organs, such as the liver. The interest in ultrasonic processing is based on the beneficial properties it brings to food products, particularly, disinfection, emulsification, intensification of some technological processes, and so on. Various creams, suspensions and emulsions are produced using ultrasonic processing. All over the world, research is underway to obtain and study the properties of these solutions. In this study, a technology for obtaining a stable nanoemulsion (oil-water) using ultrasonic vibrations has been developed. The results showed that the nanoemulsion with using Tween 80 emulsifier is the most stable. The rational ratio of oil: emulsifier: water was determined. The optimal surfactant for obtaining a stable emulsion is the TWEEN 80 emulsifier at a concentration twice the concentration of oils - the ratio of emulsifier to oil is 1:2, respectively. The appearance and formula of the emulsion obtained by ultrasonic generator is much better than that obtained by dispersion and mixing. To obtain a stable emulsion, treatment with an ultrasonic generator at a frequency of 22 kHz, power of 100% and processing in an ice bath is necessary. A comparative analysis of the appearance and stability of the obtained nanoemulsion was carried out in comparison with nanoemulsions obtained by other methods. This nanoemulsion can be used in the food industry to improve the antibacterial activity in food products, prolong the shelf life, and increase the nutritional value. Moreover, developed nanoemulsion can be widely used in the cosmetic and pharmaceutical industries for both oral preparations and transdermal use.
Authors and Affiliations
Maryia D Hurda, Tamara P Arseneva, Daria A Fomicheva, Mariia A Antcyperova, Artem I Lepeshkin, Natalia V Iakovchenko,
Keywords
Related Articles
- EP ID EP754328
- DOI 10.52756/ijerr.2024.v46.006
- Views 30
- Downloads 0
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