Antibiofilm and antioxidant activity of formulated nanoemulsion from Ocimum tenuiflorum

Nanoemulsions are nano-sized emulsions, which are made for improving the delivery of active pharmaceutical ingredients. These are the thermodynamically steady isotropic system where two immiscible liquids are mixed to form a single-phase by means of an emulsifying agent, i.e., surfactant and co-surfactant. In this study, the extracts of essential oils from medicinal plants, namely, Ocimum tenuiflorum (Tulasi) is used, which have antimicrobial, antioxidant, antibiofilm, and anti-inflammatory activities. Oil in water emulsions was prepared by high-pressure homogenizer using plant essential oils with water as a dispersion medium. The physical and mechanical stability tests were carried out. The emulsions were subjected to antibiofilm assays, and results were compared to estimate the anti-biofilm efficacy of the emulsions. The emulsions were prepared by varying concentrations and time to determine the particle size distribution. These results proposed for developed plant essential oil-based nanoemulsion is thermodynamically stable, and formulated nanoemulsion will be used in various biomedical applications, textile industry applications, and food industry.

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Effectiveness of plant essential oils derived from Curcuma longa, Illicium verum, Ocimum tenuiflorum, and Foeniculum vulgare for controlling common cutworm (Spodoptera litura)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/858/1/012009 ◽

2021 ◽

Vol 858 (1) ◽

pp. 012009

Author(s):

H Passara ◽

J Pumnuan ◽

K Thipmanee

Keyword(s):

Essential Oils ◽

Spodoptera Litura ◽

Curcuma Longa ◽

Foeniculum Vulgare ◽

Common Cutworm ◽

Plant Essential Oils ◽

Ocimum Tenuiflorum ◽

Illicium Verum

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THE ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPECIES AND INTERSPECIES HYBRIDS OF THE Mentha GENUS AGAINST SELECTED PLANT PATHOGENIC BACTERIA

Acta Scientiarum Polonorum Hortorum Cultus ◽

10.24326/asphc.2018.6.17 ◽

2018 ◽

Vol 17 (6) ◽

pp. 167-174 ◽

Cited By ~ 1

Author(s):

Małgorzata Schollenberger ◽

Tomasz M. Staniek ◽

Elżbieta Paduch-Cichal ◽

Beata Dasiewicz ◽

Agnieszka Gadomska-Gajadhur ◽

...

Keyword(s):

Essential Oils ◽

Pseudomonas Syringae ◽

Pathogenic Bacteria ◽

Antimicrobial Effect ◽

Mentha Piperita ◽

Mentha Spicata ◽

Plant Essential Oils ◽

Plant Pathogenic Bacteria ◽

Interspecies Hybrids

Plant essential oils of six aromatic herb species and interspecies hybrids of the family Lamiaceae – chocolate mint (Mentha piperita × ‘Chocolate’), pineapple mint (Mentha suaveolens ‘Variegata’), apple mint (Mentha × rotundifolia), spearmint (Mentha spicata), orange mint (Mentha × piperita ‘Granada’) and strawberry mint (Mentha × villosa ‘Strawberry’) – were investigated for antimicrobial effects against plant pathogenic bacteria: Agrobacterium tumefaciens, Pseudomonas syringae pv. syringae and Xanthomonas arboricola pv. corylina. The screening was carried out in vitro on agar plates filled with the target organism. All essential oils screened exhibited a higher level of antibacterial activity against A. tumefaciens and X. arboricola pv. corylina than streptomycin used as a standard in all tests. The antimicrobial effect of streptomycin and five mint oils was at the same level for P. syringae pv. syringae. There were no significant differences in the influence of the chocolate mint oil on the growth inhibition of all bacteria tested. Plant essential oils from pineapple mint, apple mint, spearmint and strawberry mint showed the weakest antimicrobial activity against P. syringae pv. syringae and the strongest towards A. tumefaciens and X. arboricola pv. corylina. The essential oils from strawberry mint, pineapple mint, spearmint and apple mint had the strongest effect on A. tumefaciens, and the lowest inhibitory activity was exhibited by the chocolate mint and orange mint essential oils. X. arboricola pv. corylina was the most sensitive to the strawberry mint, pineapple mint and spearmint oils. The chocolate mint oil showed the greatest activity against P. syringae pv. syringae.

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Bioinsecticides based on plant essential oils: a short overview

Zeitschrift für Naturforschung C ◽

10.1515/znc-2020-0038 ◽

2020 ◽

Vol 75 (7-8) ◽

pp. 179-182

Author(s):

Murray B. Isman

Keyword(s):

Essential Oils ◽

Crop Protection ◽

Large Body ◽

Regulatory Agencies ◽

The European Union ◽

Plant Essential Oils ◽

The Past ◽

Wide Range ◽

The Usa ◽

Regulatory Challenges

AbstractInterest in the discovery and development of plant essential oils for use as bioinsecticides has grown enormously in the past 20 years. However, successful commercialization and utilization of crop protection products based on essential oils has thus far lagged far behind their promise based on this large body of research, most notably because with the exceptions of the USA and Australia, such products receive no special status from regulatory agencies that approve new pesticides for use. Essential oil-based insecticides have now been used in the USA for well over a decade, and more recently have seen use in the European Union (EU), Korea, and about a dozen other countries, with demonstrated efficacy against a wide range of pests and in numerous crop systems. For the most part these products are based on commodity essential oils developed as flavor and fragrance agents for the food and cosmetic industries, as there are formidable logistic, economic, and regulatory challenges to the use of many other essential oils that otherwise possess potentially useful bioactivity against pests. In spite of these limitations, the overall prospects for biopesticides, including those based on essential oils, are encouraging as the demand for sustainably-produced and/or organic food continues to increase worldwide.

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Essential oils from Ocimum basilicum cultivars: analysis of their composition and determination of the effect of the major compounds on Haemonchus contortus eggs

Journal of Helminthology ◽

10.1017/s0022149x21000080 ◽

2021 ◽

Vol 95 ◽

Author(s):

A.I.P. Sousa ◽

C.R. Silva ◽

H.N. Costa-Júnior ◽

N.C.S. Silva ◽

J.A.O. Pinto ◽

...

Keyword(s):

Essential Oils ◽

Haemonchus Contortus ◽

Anthelmintic Activity ◽

Gastrointestinal Nematodes ◽

Ocimum Basilicum ◽

Alternative Methods ◽

Egg Hatch ◽

Plant Essential Oils ◽

Methyl Chavicol ◽

The Individual

Abstract The continuous use of synthetic anthelmintics against gastrointestinal nematodes (GINs) has resulted in the increased resistance, which is why alternative methods are being sought, such as the use of natural products. Plant essential oils (EOs) have been considered as potential products for the control of GINs. However, the chemical composition and, consequently, the biological activity of EOs vary in different plant cultivars. The aim of this study was to evaluate the anthelmintic activity of EOs from cultivars of Ocimum basilicum L. and that of their major constituents against Haemonchus contortus. The EOs from 16 cultivars as well the pure compound linalool, methyl chavicol, citral and eugenol were used in the assessment of the inhibition of H. contortus egg hatch. In addition, the composition of three cultivars was simulated using a combination of the two major compounds from each. The EOs from different cultivars showed mean Inhibition Concentration (IC50) varying from 0.56 to 2.22 mg/mL. The cultivar with the highest egg-hatch inhibition, Napoletano, is constituted mainly of linalool and methyl chavicol. Among the individual compounds tested, citral was the most effective (IC50 0.30 mg/mL). The best combination of compounds was obtained with 11% eugenol plus 64% linalool (IC50 0.44 mg/mL), simulating the Italian Large Leaf (Richters) cultivar. We conclude that different cultivars of O. basilicum show different anthelmintic potential, with cultivars containing linalool and methyl chavicol being the most promising; and that citral or methyl chavicol isolated should also be considered for the development of new anthelmintic formulations.

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Characterization of Astaxanthin Nanoemulsions Produced by Intense Fluid Shear through a Self-Throttling Nanometer Range Annular Orifice Valve-Based High-Pressure Homogenizer

Molecules ◽

10.3390/molecules26102856 ◽

2021 ◽

Vol 26 (10) ◽

pp. 2856

Author(s):

Gary B. Smejkal ◽

Edmund Y. Ting ◽

Karthik Nambi Arul Nambi ◽

Richard T. Schumacher ◽

Alexander V. Lazarev

Keyword(s):

Particle Size ◽

Size Reduction ◽

Hydrodynamic Diameter ◽

Fluid Shear ◽

Particle Size Reduction ◽

Annular Gap ◽

Oil In Water ◽

High Pressure Homogenizer ◽

Pass Through

Stable, oil-in-water nanoemulsions containing astaxanthin (AsX) were produced by intense fluid shear forces resulting from pumping a coarse reagent emulsion through a self-throttling annular gap valve at 300 MPa. Compared to crude emulsions prepared by conventional homogenization, a size reduction of over two orders of magnitude was observed for AsX-encapsulated oil droplets following just one pass through the annular valve. In krill oil formulations, the mean hydrodynamic diameter of lipid particles was reduced to 60 nm after only two passes through the valve and reached a minimal size of 24 nm after eight passes. Repeated processing of samples through the valve progressively decreased lipid particle size, with an inflection in the rate of particle size reduction generally observed after 2–4 passes. Krill- and argan oil-based nanoemulsions were produced using an Ultra Shear Technology™ (UST™) approach and characterized in terms of their small particle size, low polydispersity, and stability.

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Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽

10.3390/foods10040776 ◽

2021 ◽

Vol 10 (4) ◽

pp. 776

Author(s):

Kristina Jonušaite ◽

Petras Rimantas Venskutonis ◽

Gines Benito Martínez-Hernández ◽

Amaury Taboada-Rodríguez ◽

Gema Nieto ◽

...

Keyword(s):

Lipid Peroxidation ◽

Essential Oils ◽

Antioxidant Capacity ◽

Control Sample ◽

Thiobarbituric Acid ◽

Antimicrobial Effect ◽

Total Phenolic ◽

Sambucus Nigra ◽

Plant Essential Oils ◽

Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

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