Parthasarathi T

VIT School for Agricultural Innovations and Advanced Learning

Vellore Campus

Joe M.M

Bradeeba K

Sivakumaar P.K

Chauhan P.S

Tipayno S

Benson A

Sa T.

Vellore Institute of Technology (VIT) is a private university located in&nbsp;Tamil Nadu, India. Founded in 1984, as Vellore Engineering College, the institution offers 20 undergraduate, 34 postgraduate, four integrated and four research programs. It has campuses in Vellore, Amravati, Bhopal and Chennai.

VIT is one of the top ranked private universities in India according to NIRF, THE and QS Rankings.&nbsp;Govt. of India has recognized&nbsp;VIT, Vellore as an&nbsp;Institution of Eminence. This has allowed VIT to take independent quality initiatives and move up in world ranking.

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VIT University

Journal of the Taiwan Institute of Chemical Engineers

Antimicrobial resistance is a major health concern worldwide. A narrowing of the antibiotic development pipeline and a resurgence in public opinion towards 'natural' therapies have renewed the interest in using essential oils as antimicrobial agents. The drawbacks of bulk dosing of essential oils can be mitigated by formulating them as micro- and nanoemulsions. These emulsions have an added advantage as they are in the nanometre size range whose thermodynamic properties enable them to be used as an effective drug delivery system. This review describes the current work on the antimicrobial activities of essential oil micro- and nanoemulsions and their role as drug delivery vehicles.

Letters in Applied Microbiology

Essential oil micro- and nanoemulsions: promising roles in antimicrobial therapy targeting human pathogens

Nutraceuticals: Basic Research/Clinical Applications Nanotechnology in Nutraceuticals

Nanoemulsions in Food Science and Nutrition

The current study deals with the formulation and characterization of bio-based oil in water nanoemulsion and its potential antibacterial activity. A typical v/v% of eucalyptus oil (16.66%), Tween 80 (16.66%), and water (68.68%) was prepared by ultrasonication method. The mean droplet size was 17.1nm as confirmed by dynamic light scattering. Different concentrations of the formulation ranging from undiluted to 10-, 100-, and 1000-fold dilutions were used to check the antibacterial activity in three different microorganisms, namely, Bacillus cereus, Staphylococcus aureus (Gram-positive), and Escherichia coli (Gram-negative). All three species showed a 100% bactericidal at the 10-fold dilution of the nanoemulsion formulation in the following order: B. cereus at 0th min, S. aureus at 15min and E. coli at 1h, respectively. A 10-fold dilution of the nanoemulsion showed that, the cytoplasmic content leakage from the bacterial species was high for S. aureus when compared to B. cereus and E. coli as determined by UV-Vis spectroscopic method. Fluorescence microscopic technique further confirmed this study. © 2013.

Journal of Basic Microbiology

Bio-based nanoemulsion formulation, characterization and antibacterial activity against food-borne pathogens

Cinnamon oil (extracted from Cinnamomum zeylanicum) nanoemulsion was formulated using Tween 80 and water by ultrasonic emulsification. Process of nanoemulsion formulation was optimized for parameters such as surfactant concentration, oil-surfactant mixing ratio and emulsification time. Surfactant concentration was found to be inversely related to droplet size and directly related to stability. Increase in emulsification time resulted in decrease in droplet diameter. Stable cinnamon oil formulation (CF3) having droplet diameter of 65 nm was formulated after sonication for 30 min. Formulated nanoemulsion was evaluated for bactericidal efficacy against Bacillus cereus. Time and concentration dependent killing of B. cereus cells was observed upon treatment with nanoemulsion. Even at a higher dilution of CF3, significant reduction in bacterial population was observed. Alteration in membrane permeability of interacted samples was suggested by quantifying the release of UV absorbing materials. Bacterial staining with acridine orange/ethidium bromide supported kinetics of killing data and also substantiated the above findings of alteration in membrane permeability. FTIR illustrated disappearance of peak corresponding phosphate vibration at 1078 cm-1 and 536 cm-1, and peak associated with vibration of acyl chains of lipid at 2852 cm-1 was shifted to 2854 cm-1 which suggested deformation of membrane phospholipids in nanoemulsion treated cells. SEM observations demonstrated membrane distortion leading to cell lysis. These results propose the potential use of cinnamon oil nanoemulsion for preservation of minimally processed food. Copyright © 2013 American Scientific Publishers All rights reserved.

Journal of Nanoscience and Nanotechnology

Cinnamon Oil Nanoemulsion Formulation by Ultrasonic Emulsification: Investigation of Its Bactericidal Activity

Foodborne Infections and Intoxications

Nanotechnology

- Nanotechnology in Food and Agriculture

Food Control

Influence of sunflower oil based nanoemulsion (AUSN-4) on the shelf life and quality of Indo-Pacific king mackerel (Scomberomorus guttatus) steaks stored at 20 °C

LWT - Food Science and Technology

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

Archives of Oral Biology

Antimicrobial activity of nanoemulsion on cariogenic Streptococcus mutans

Development of surfactin based nanoemulsion formulation from selected cooking oils: Evaluation for antimicrobial activity against selected food associated microorganisms

Journal	Data powered by TypesetJournal of the Taiwan Institute of Chemical Engineers
Publisher	Data powered by TypesetElsevier BV
ISSN	1876-1070
Open Access	0