Physical and Antimicrobial Properties of Peppermint Oil Nanoemulsions
- Rong Liang (587636)
- Shiqi Xu (2059951)
- Charles F. Shoemaker (1645582)
- Yue Li (102191)
- Fang Zhong (481647)
- Qingrong Huang (1349742)
DOIAbstract
The mixture of peppermint oil (PO) with medium-chain triacylglycerol was emulsified in water and stabilized with a food-grade biopolymer, modified starch, to form PO nanoemulsions. The effects of emulsifying conditions including homogenization pressure, the number of processing cycles, and oil loading on the mean diameters and viscosities of nanoemulsions were characterized by dynamic light scattering, optical microscopy, and rheological measurements. The formulated PO nanoemulsions with mean diameters normally <200 nm showed high stability over at least 30 days of storage time. Their antimicrobial properties related to those of PO have also been evaluated by two assays, the minimum inhibitory concentration (MIC) and time-kill dynamic proce...
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