Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

Abstract

Blended cloves/cinnamon essential oil nanoemulsions were prepared using Tween 80 and ethanol as surfactant and cosurfactant respectively. The preparation process was optimized via a pseudo-ternary phase diagram. The nanoemulsion showed a steady state with an average particle size of 8.69 nm under the surfactant to cosurfactant ratio (Km) of 3:1 and oil to the mixed surfactant/cosurfactant ratio of 1:9. The nanoemulsion was stable after centrifuging at 10,000 rpm for 20 min, stored at 60 °C for 1 month, or even heated at 80 °C for 30 min, respectively. Compared with the non-nanoemulsion counterparts, the nanoemulsion showed higher antimicrobial activity against four tested microorganisms of E..