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

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dc.authorid0000-0002-0937-7598
dc.authorid0000-0002-9028-2923
dc.authorid0000-0001-9293-9063
dc.contributor.authorBerber, Mehmet Mert
dc.contributor.authorUzkuc, Nesrin Merve Celebi
dc.contributor.authorUzkuc, Hasan
dc.contributor.authorKuzu, Kubra Tarhan
dc.contributor.authorHosoglu, Muge Isleten
dc.contributor.authorTogay, Sine Ozmen
dc.contributor.authorToklucu, Aysegul Kirca
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-V C H Verlag Gmbh
dc.relation.ispartofChemistry & Biodiversity
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
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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