抽象的

Formation and stability of oil-in-water nano emulsion containing turmeric oil

Sethuraman Sarojini, K.Sundar, C.H.Anjali, Aswathy Ravindran

Nano emulsions have practical applications in a multitude of commercial areas, such as the chemical, pharmaceutical and cosmetic industries. The aimof this studywas to employ high energymethods to create oil in water nano emulsion using turmeric oil to evaluate their physical stability, phytotoxicity and antibacterial properties. The nano emulsion developed by phase diagram method was prepared in different ratios ranging from 1:1 to 1:9 using turmeric oil, tween 20 (surfactant) and propylene glycol/ ethanol (co-surfactants). Stable emulsions were formed at acidic pH characterized by a low viscosity and increased zeta potential respectively. The average hydrodynamic size of the formulation was in the range of 65 nm using propylene glycol and 45 nm using ethanol as co-surfactants. The optimized nano emulsion was phytotoxic to corn and cucumber seeds but the extent of toxicity varied with respect to concentration of the formulation. The antibacterial studies revealed that the formulation had selective antibacterial properties on grampositive S. aureus characterized by a clear zone of inhibition.