Niskoenergetske nanoemulzije kao nosači za etarska ulja u topikalnim formulacijama za antioksidantnu zaštitu kože Naučni rad

Glavni sadržaj članka

Ana Gledović
https://orcid.org/0000-0003-2697-8800
Danica Bajuk-Bogdanović
Snežana Uskoković-Marković
https://orcid.org/0000-0003-2750-325X
Leposava Pavun
https://orcid.org/0000-0002-8268-0147
Snežana Savić
https://orcid.org/0000-0002-6236-9730
Aleksandra Janošević Ležaić
https://orcid.org/0000-0003-4343-0572

Apstrakt

U ovoj studiji nekoliko različitih etarskih ulja (EU): bosiljak – BO, matičnjak – MA i origano – OR inkor­porirano je u nanoemulzije (NE) kao potencijalne nosače za prirodne i osetljive bioaktivne sastojke. NE su pripremljene pomoću metode inverzije faza (engl. phase inversion composition – PIC method) koja predstavlja niskoenergetski i ekonomičan postupak izrade. Fizičkohemijska stabilnost nanoemulzija potvrđena je analizom raspodele veličina kapi, merenjem električne provodljivosti i pH vrednosti, kao i optičkom mikroskopijom. Nađeno je da su vrsta EU i koncentracija smeše surfaktanata i uljane faze dva ključna faktora koja su uticala na karakteristike i stabilnost dobijenih emulzija. Tehnikom Ramanske spektroskopije potvrđeni su glavni aktivni sastojci etarskih ulja i detektovane su moguće interakcije sa nanonosačem, što predstavlja noviju primenu pomenute tehnike. Pokazano je da antioksidantna aktivnost prema DPPH radikalu u metanolu zavisi od koncentracije, sa sličnim trendom za čista etarska ulja i za nanoemulzije sa uljima (OR> MA> BO). Međutim, ABTS test u vodenoj sredini pokazao je izrazite promene u redosledu aktivnosti sa povećanjem koncentracije EU i nakon nanonizacije EU. Generalno, dokazano je da je OR-NE najefikasniji i najstabiliniji sistem, s obzirom da je ulje origana ispoljilo ulogu kostabilizatora u formulaciji, uz istovremeno očuvanje njegove veoma visoke antioksidantne aktivnosti u obliku nanoemulzije, tokom 6 meseci čuvanja.

Downloads

Download data is not yet available.

Detalji članka

Kako citirati
Gledović, A., Bajuk-Bogdanović, D., Uskoković-Marković, S., Pavun, L., Savić, S., & Janošević Ležaić, A. (2022). Niskoenergetske nanoemulzije kao nosači za etarska ulja u topikalnim formulacijama za antioksidantnu zaštitu kože: Naučni rad. HEMIJSKA INDUSTRIJA : : ХЕМИЈСКА ИНДУСТРИЈА, 76(1), 29–42. https://doi.org/10.2298/HEMIND210509004G
Broj časopisa
Sekcija
Primenjena hemija

Reference

Aburjai, T, Natsheh, FM. Plants used in cosmetics. Phytother. Res. 2003; 17: 987–1000. https://dx.doi.org/10.1002/ptr.1363

Kaliamurthi, S, Selvaraj, G, Hou, L, Zhao, L, Gu, K, Wei, D. Synergism of essential oils with nanocarriers: emerging trends in preservation of grains and related food products. Grain Oil Sci. Technol. 2019; 2: 21–26. https://dx.doi.org/10.1016/j.gaost.2019.04.003

Pavoni, L, Pavela, R, Cespi, M, Bonacucina, G, Maggi, F, Zeni, V, Canale, A, Lucchi, A, Bruschi, F, Benelli,G. Green micro- and nanoemulsions for managing parasites, vectors and pests, Nanomaterials. 2019; 9: 1285. https://dx.doi.org/10.3390/nano9091285

Majeed, H, YBian, Y-Y, Ali, B, Jamil, A, Majeed, U, Khan, FO, Iqbal, KJ, Shoemaker, CF, Fang, Z. Essential oil encapsulations: uses, procedures, and trends, RSC Adv. 2015; 5: 58449. https://dx.doi.org/10.1039/c5ra06556a

Palic, IR, Ickovski, JD, Djordjevic, AS, Mitic, VD, Stankov Jovanovic VP, Stojanovic, GS. Antioxidant and antimicrobial activities of the essential oil and solvent extracts of Mentha pulegium L. FU Phys. Chem. Tech. 2015; 13: 109–119. https://dx.doi.org/10.2298/FUPCT1502109P

Prakash, B, Kujur, A, Yadav, A, Kumar, A, Singh, PP, Dubey, NK. Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system, Food Control. 2018; 89: 1–11. https://dx.doi.org/10.1016/j.foodcont.2018.01.018

Yakoubi, S, Bourgou, S, Mahfoudhi, N, Hammami, M, Khammassi, S, Horchani-Naifer, K, Msaada, K, Saidani Tounsi, M. Oil-in-water emulsion formulation of cumin/carvi essential oils combination with enhanced antioxidant and antibacterial potentials, J. Essent. Oil Res. 2020; 32: 536–544. https://dx.doi.org/10.1080/10412905.2020.1829510

Bhargava, K, Conti, DS, da Rocha, SRP, Zhang, Y. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce, Food Microbiol. 2015; 47: 69–73. https://dx.doi.org/10.1016/j.fm.2014.11.007

da Silva Gundel, S, Velho, MC, Diefenthaler, MK, Favarin, FR, Copetti, PM, Fogaça, AO, Klein, B, Wagner, R, Gundel, A, Sagrillo, MR, Ourique, AF. Basil oil-nanoemulsions: Development, cytotoxicity and evaluation of antioxidant and antimicrobial potential, J. Drug Deliv. Sci. and Tech. 2018; 46: 378-383. https://dx.doi.org/10.1016/j.jddst.2018.05.038

Gledovic, A, Janosevic Lezaic, A, Krstonosic, V, Djokovic, J, Nikolic, I, Bajuk-Bogdanovic, D, Antic Stankovic, J, Randjelovic, D, Savic, SM, Filipovic, M, Tamburic, S, Savic, SD. Low-energy nanoemulsions as carriers for red raspberry seed oil: Formulation approach based on Raman spectroscopy and textural analysis, physicochemical properties, stability and in vitro antioxidant/ biological activity. PLoS ONE. 2020; 15(4): e0230993. https://dx.doi.org/10.1371/journal.pone.0230993

Solans, C, Sole I. Nano-emulsions: Formation by low-energy methods. Curr. Opin. Colloid Interface Sci. 2012; 17: 246–254. https://dx.doi.org/10.1016/j.cocis.2012.07.003

Gupta A, Eral BH, Hatton TA, Doyle PS. Nanoemulsions: formation, properties and applications. Soft Matter. 2016; 12: 2826−2841. https://doi.org/10.1039/c5sm02958a

Mc Clements, DJ. Nanoemulsions versus microemulsions: terminology, differences, and similarities. Soft Matter, 2012,8, 1719-1729. https://doi.org/10.1039/C2SM06903B

Yukuyama MN, Ghisleni DDM, Pinto TJA, Bou-Chacra NA. Nanoemulsion: process selection and application in cosmetics–a review. Int. J. Cosmet. Sci. 2016; 38: 13−24. pmid:26171789

Chang, YY and McClements, DJ. Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: Influence of the oil phase, surfactant, and temperature. J. Agric. Food Chem. 2014; 62: 2306−2312. https://dx.doi.org/10.1021/jf500160y

Rao, J and Mc Clements, DJ. Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stability. Food Hydrocoll. 2012; 9: 326−334. https://doi.org/10.1016/j.foodhyd.2012.04.008

Khurana, S, Jain, NK, Bedi, PMS. Nanoemulsion based gel for transdermal delivery of meloxicam: Physico-chemical, mechanistic investigation. Life Sci. 2013; 92: 383−392. https://doi.org/10.1016/j.lfs.2013.01.005

Sengupta, P and Bappaditya Chatterjee, B. Potential and future scope of nanoemulgel formulation for topical delivery of lipophilic drugs. Int. J. Pharm. 2017; 526: 353−365. https://doi.org/10.1016/j.ijpharm.2017.04.068

Nastiti CMRR, Ponto T, Abd E, Grice JE, Benson HAE, Roberts. Topical Nano and Microemulsions for Skin Delivery. Pharmaceutics. 2017; 9: 37

Dorman, HJD, Surai, P, Deans, SG. In vitro antioxidant activity of a number of plant essential oils and phytoconstituents. J. Essent. Oil Rex. 2000; 12: 241–248. https://dx.doi.org/10.1080/10412905.2000.9699508

Raut, JS, Karuppayil, SM. A status review on the medicinal properties of essential oils. Ind. Crops Prod. 2014; 62: 250–264. https://dx.doi.org/10.1016/j.indcrop.2014.05.055

Padalia, H, Moteriya, P, Baravalia, Y, Chanda, SV. Antimicrobial and synergistic effects of some essential oils to fight against microbial pathogens – a review, in book: The Battle Against Microbial Pathogens: Basic Science, Technological Advances and Educational Programs (Mendez-Vilas, A, Ed.). Formatex research center, Badajoz, Spain. 2015: 35–45.

Kulisic, T, Radonic, A, Katalinic, V, Milos, M. Use of different methods for testing antioxidative activity of oregano essential oi. Food Chem. 2004; 85: 633–640. https://dx.doi.org/10.1016/j.foodchem.2003.07.024

de Sousa, AC, Alviano, DS, Blank, AF, Alves, PB, Alviano, CS, Gattass, CR. Melissa officinalis L. essential oil: antitumoral and antioxidant activities. J Pharm Pharmacol. 2004; 56: 677–681. https://dx.doi.org/10.1211/0022357023321

Viuda-Martos, M, Navajas, YR, Zapata, ES, Fernandez-Lopez, J, Perez-Alvarez, JA. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour Fragr. J. 2010; 25: 13–19. https://dx.doi.org/10.1002/ffj.1951

Heunemann, P, Prevost, S, Grillo, I, Marino, CM, Meyer, J, Gradzielski, M. Formation and structure of slightly anionically charged nanoemulsions obtained by the phase inversion concentration (PIC) method. Soft Matter. 2011; 7: 5697–5710. https://dx.doi.org/10.1039/c0sm01556c

Daferera, DJ, Tarantilis, PA, Polissiou, MG. Characterization of essential oils from lamiaceae species by fourier transform Raman spectroscopy. J. Agric. Food Chem. 2002; 50: 5503-5507. https://dx.doi.org/10.1021/jf0203489

Jentzch, PV, Ramos, LA, Ciobota, V. Handheld Raman spectroscopy for the distinction of essential oils used in the cosmetics industry. Cosmetics. 2015; 2: 162–176. https://dx.doi.org/10.3390/cosmetics2020162

Hanno, I, Centini, M, Anselmi, C, Bibiani, C. Green cosmetic surfactant from rice: Characterization and application. Cosmetics. 2015; 2: 322-341. https://dx.doi.org/10.3390/cosmetics2040322

Gledovic, A, Janosevic Lezaic, A, Nikolic, I, Tasic-Kostov, M, Antic-Stankovic, J, Krstonosic, V, Randjelovic, D, Bozic, D, Ilic, D, Tamburic, S, Savic, S. Polyglycerol ester-based low energy nanoemulsions with red raspberry seed oil and fruit extracts: Formulation development toward effective in vitro/in vivo bioperformance. Nanomaterials. 2021; 11: 217. https://dx.doi.org/10.3390/nano11010217

Couto, HGS, Blank, AF, de Oliveira e Silva, AM, de Lima Nogueira, PC, de Fatima Arrigoni-Blank, M, de Castro Nizio, DA, de Oliveira Pinto, JA. Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity. Food Chem. 2019; 293: 446–454. https://dx.doi.org/10.1016/j.foodchem.2019.04.078

Patora, J, Majda, T, Gora, J, Klimek, B. Variability in the content and composition of essential oil from lemon balm (Melissa officinalis L.) cultivated in Poland. Acta Pol. Pharm. 2003; 60: 395– 400.

Nostro, A, Sudano Roccaro, A, Bisignano, G, Marino, A, Cannatelli, MA, Pizzimenti, FC, Cioni, PL, Procopio, F, Blanco, AR. Effects of oregano, carvacrol and thymol on Staphylococcus aureus and Staphylococcus epidermidis biofilms. J. Med. Microbiol. 2007; 56: 519–523. https://dx.doi.org/10.1099/jmm.0.46804-0

Schulz, H, Ozkan, G, Baranska, HK, Ozcan, M. Characterisation of essential oil plants from Turkey by IR and Raman spectroscopy. Vibrational Spectroscopy. 2005; 39: 249-256. https://dx.doi.org/10.1002/ffj.3203

Jentzch, PV and Ciobota, V. Raman spectroscopy as an analytical tool for analysis of vegetable and essential oils. Flavour Fragr. J. 2014; 29: 287–295. https://dx.doi.org/10.1002/ffj.3203

Socrates, G. Infrared and Raman characteristic group frequencies: Tables and charts, 3rd ed. John Wiley & Sons, Ltd, Chichester, 2001.

Rachmawati H, Budiputra DK, Mauludin R. Curcumin nanoemulsion for transdermal application: formulation and evaluation. Drug Dev. Ind. Pharm. 2015; 41: 560–566. https://doi.org/10.3109/03639045

Zhu Y, Li Y, Wu C, Teng F, Qi B, Zhang X et al. Stability Mechanism of Two Soybean Protein-Phosphatidylcholine Nanoemulsion Preparation Methods from a Structural Perspective: A Raman Spectroscopy Analysis. Sci. rep. 2019; 9: 6985. https://doi.org/10.1038/s41598-019-43439-5

Rocha-Filho, PA, Camargo, MFP, Ferrari, M, Maruno, M. Influence of lavander essential oil addition on passion fruit oil nanoemulsions: Stability and in vivo study. J Nanomed. Nanotechnol. 2014; 5: 198. https://dx.doi.org/10.4172/2157-7439.1000198

Nikolic, I, Gledovic, A, Tamburic, S, Major, T, Savic, S. Nanoemulsions as Carriers for Natural Antioxidants: Formulation Development and Optimisation, in Emulsion‐based Encapsulation of Antioxidants, Aboudzadeh, MA, Ed., Springer Nature Switzerland. 2021: 149 –195. https://dx.doi.org/10.1007/978-3-030-62052-3_4