Papers by Keyword: Clove Oil

Abstract: Clove oil is a volatile oil that is extracted from clove buds of Syzygium aromaticum. It was reported for antibacterial and antifungal activities. Microemulsions (ME) are a stable emulsion system composed of oil, surfactant mixture (SM, surfactant and co-surfactant) and water. In this study clove oil-loaded microemulsions (CM) were fabricated using Tween 20 as surfactant. Co-surfactants used in CM were ethanol and isopropanol. CM with different concentrations of clove oil (10-50% w/w) and SM (40-80% w/w) at Tween 20:co-surfactant ratios of 1:2 were formulated and characterized for their physico-chemical properties. All CM was clear liquid with thermodynamic stability. The size of all CM prepared from both ethanol and isopropanol was less than 100 nm. At lower oil and SM concentrations, the CM was o/w ME. When the concentration of oil or SM increased, the conductivity values decreased to less than 10 μS/cm indicating that the obtained CM was w/o ME. All CM formulations exhibited strong antioxidant activity as tested by the DPPH scavenging method (92.79 - 94.95% inhibition). Changing the type of co-surfactants (ethanol or isopropanol) or changing the oil to co-surfactant ratio did not significantly alter the antioxidant activity. Therefore, considering both physicochemical properties and antioxidant activity of CM, the CM containing 10% clove oil is the recommended formulation for commercial development.

Abstract: Clove oil, extracted from dried floral buds of clove (Syzygium aromaticum), are used in topical products because it has antioxidant and antimicrobial activities. Microemulsions (ME) are stable emulsion which can be formulated by simple mixing of oil, water, surfactant and co-surfactant. The objectives of this research were to develop and evaluate clove oil-loaded ME for topical application by using Tween 80 as surfactant. Ethanol, isopropanol and propylene glycol (PG) were used as co-surfactants. Pseudo ternary-phase diagram showed that using ethanol and isopropanol provided larger ME area than using PG in all surfactant:co-surfactant ratio (SR; 1:0.5, 1:1 and 1:2). Up to 20% w/w of clove oil can be loaded in ME by using surfactant mixture of 60-80% w/w. The effects of various amounts of clove oil (5-20%) and surfactant mixture (60, 70, 80%) at SR of 1:1 on physico-chemical properties of ME were observed. All formulations are transparent with the pH values of 6.8-8.0. The droplets size of ME using ethanol and isopropanol as co-surfactant ranged from 10-100 nm while that using PG was higher. Conductivity values showed that all formulations were o/w ME. Zeta potential values revealed stable particles. For ethanol and isopropanol, ME containing 5-10% clove oil and 60-70% SM showed good physico-chemical stability. The amount of eugenol in clove oil analyzed by gas chromatographic (GC-FID) method was 82.27% v/v. The stability test of selected formulations (70% surfactant mixture at SR = 1:1) was evaluated from %eugenol remaining at room temperature and in refrigerator after 4-week storage. It was found that the amount of eugenol in the formulation was effected by the storage condition. Our results indicate that clove oil can be prepared in ME with physico-chemical stability by using Tween 80 and ethanol as surfactant system.

Abstract: Clove oil is the volatile essential oil obtained from Syzygium aromaticum. Eugenol, which is the main component, has antimicrobial, antifungal activity and antioxidant. From antiseptic activity, clove oil can be used in treatment of oral cavity infection. The aims of this research are to formulate and evaluate clove oil mucoadhesive gel for oral applications. Gel bases were prepared from Poloxamer 407 (P407). The effect of clove oil, P407 and xanthan gum on formulations were studied. Clove oil preparations were evaluated for their physicochemical properties (physical appearance, pH, viscosity, gelling capacity and gel dissolving time at 37 °C in artificial saliva). Mucoadhesive property was studied using porcine buccal mucosa. The amount of eugenol in clove oil was analyzed by gas chromatography (GC). Stability study of clove oil gel was performed under stress and room temperature conditions (1 month). The results showed that preparations containing 0% and 1% clove oil were in situ gel while those containing 3% and 5% clove oil were gel. All formulations showed good and clear physical appearance with the pH value of 5.2. The gelling capacity and gel dissolving time of more than 15 minutes in artificial saliva at 37°C was found in all preparations. They also showed mucoadhesive property. The GC results showed that the amount of eugenol in clove oil were 99.52 ± 0.51 %V/V. The preparations containing 1% clove oil showed good physical and chemical stability after storage at room temperature for 1 month. There was no significant difference in the amount of eugenol after storage (p>0.05). In conclusion, the preparations containing 20% P407 and 1% clove oil are the most appropriate formulation.

Abstract: Clove oil is a natural antiseptic and analgaesic, however, its volatility strong odour, insolubility in water, and low physicochemical stability limit its application as food functional ingredients. The aim of this study was to investigate the physicochemical and release characterization of inclusion complexes of Clove oil in β-Cyclodextrin (β-CD). The formation of Clove oil /β-CD inclusion complex was demonstrated by different analytical techniques including Particle size analysis, TG analysis and SEM. The release rate of Clove oil from the inclusion complex was controlled.

Abstract: In this paper, the PVA film with clove oil/β-cyclodextrin inclusion complex was used to package cherry tomatoes Experiment on cherry tomatoes showed that weightless rates increased along with time, and sensory equality score of cherry tomatoes began to decrease sharply in the 2nd day of storage. PVC antibacterial film had a controlled effect weightless and sensory change obviously, when the clathrate adding is 15%, the effect was the best.

Abstract: The antifungal PVA film was fabricated by addition of the clove oil/β-cyclodextrin (β-CD) inclusion complex into PVA. The migration of clove oil in different food simulation solution (A: 10% ethanol water. B: 50% ethanol water. C: 60% glycerin-water mixture. D: n-hexane) were evaluated by using solution food simulation and then treated with linear regression analysis. The diffusion coefficient was cultivated out by Matlab software. The migration of clove oil which was embedded by β-CD in PVA film was influenced by the quality of food simulation solution to a great degree and the relation among the migration rate was A>B>D>C. The film structure was loosed and the migration gallery was increased by adding clove oil/β-cyclodextrin inclusion complex. The migration amount in simulations was positively correlated with time and diffusion coefficient.This kind antibacterial film can be used in low water activity food system and kept long-term antibacterial action.

Abstract: The antibacterial PVA film was produced by addition of the clove oil/β-cyclodextrin(β-CD) inclusion complex into PVA directly with solvent salivating. The formation of clove oil /β-CD inclusion complex was characterized by Fourier transform infrared (FTIR).The influence of different additive amount of inclusion complex on the mechanical properties, transparency, and moisture permeable performance of the film had been studied. The elongation at break of films decreased in a low degree when the adding was less than 20%; The transmittance of films declined apparently when the inclusion complex adding was above 15%, and the visuality of the films didn’t change when the adding was over 25%. The inclusion complex adding had effect on the moisture permeability of films, and moisture permeability of films increased sharply when the adding was more than 15%.

Abstract: The antifungal PVA film was fabricated by addition of the clove oil/β-cyclodextrin inclusion complex into PVA, which is acted as the basic packaging material. The mechanical properties, oxygen permeability and the bacteriostatic action of the film varied with the additional amount of inclusion complex. The tensile strength of PVA film decreased with the addition of inclusion complex and the effect is little when the amount was less than 25%. Adding less than 25% had no obviously effect on oxygen permeability of the film. It proved that pure PVA films have no antibacterial property and the growth of aspergillus was inhibited in different degrees when the content was different. The growth range of aspergillus is smaller and the bacteriostatic action to aspergillus is increased with the increase of inclusion complex amount of agent. The inhibitory zone appeared when the inclusion complex amount was more than 20%.