Development of Stable Microemulsions Containing Laurel Essential Oil Using Amylopectin and Gum Arabic as Natural Emulsifiers

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dc.authoridBerber, Mehmet Mert / 0000-0002-9547-8861
dc.authoridUzkuç, Hasan / 0000-0002-0937-7598
dc.authoridTarhan Kuzu, Kübra / 0000-0003-4365-9211
dc.authoridÇelebi Uzkuç, Nesrin Merve / 0000-0001-8822-7864
dc.authoridKırca Toklucu, Ayşegül / 0000-0001-9293-9063
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.authoridKurt, Saliha B. / 0000-0003-0346-441X
dc.authoridŞahiner, Nurettin / 0000-0003-0120-530X
dc.contributor.authorBerber, Mehmet Mert
dc.contributor.authorÇelebi Uzkuç, Nesrin Merve
dc.contributor.authorUzkuç, Hasan
dc.contributor.authorTarhan Kuzu, Kübra
dc.contributor.authorİşleten Hoşoğlu, Müge
dc.contributor.authorÖzmen Togay, Sine
dc.contributor.authorKırca Toklucu, Aysegül
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorKurt, Saliha B.
dc.contributor.authorŞahiner, Nurettin
dc.date.accessioned2026-02-03T12:03:18Z
dc.date.available2026-02-03T12:03:18Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to develop food-grade microemulsions of laurel essential oil (L-EO) (MEs) stabilized with amylopectin (L-AP) and gum arabic (L-GA) and to determine characteristic properties of the MEs at different pH and temperatures during storage. L-EO was extracted using the microwave-assisted hydrodistillation technique. The prepared ME droplets ranged in size range from 328 to 347 nm in L-AP (pH 6.0) and from 327 to 432 nm in L-GA (pH 3.0). The total phenolic content and antioxidant capacity were 170.60 mg/L gallic acid equivalent (GAE) and 0.93 mM Trolox/mL in L-AP, respectively, while total phenolic content was 243.10 mg/L GAE and antioxidant capacity was 1.19 mM Trolox/mL in L-GA. Additionally, the MEs demonstrated relatively potent antimicrobial activity against Escherichia coli, Bacillus cereus, and Staphylococcus aureus strains. The main volatile compounds of L-EO were identified as 1,8-cineole (33.4%), sabinene (8.4%), and linalool L (6.6%).
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [117O313]
dc.description.sponsorshipTUBITAK
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkiye (TUBITAK) under Grant Number 117O313. The authors thank TUBITAK for their support.
dc.identifier.doi10.1002/cbdv.202501219
dc.identifier.issn1612-1872
dc.identifier.issn1612-1880
dc.identifier.issue11
dc.identifier.pmid40651040
dc.identifier.scopus2-s2.0-105010607938
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1002/cbdv.202501219
dc.identifier.urihttps://hdl.handle.net/20.500.12428/35015
dc.identifier.volume22
dc.identifier.wosWOS:001526686100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofChemistry & Biodiversity
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectbioactive properties
dc.subjectlaurel essential oil
dc.subjectmicroemulsion
dc.subjectmicrowave-assisted hydrodistillation
dc.subjectvolatile compounds
dc.titleDevelopment of Stable Microemulsions Containing Laurel Essential Oil Using Amylopectin and Gum Arabic as Natural Emulsifiers
dc.typeArticle

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