Development of transfersomal nanocarriers loaded with Javanese turmeric essential oils and evaluation of their biological activity

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-03 DOI:10.1007/s10068-025-01933-9

Lolyta Fitri Mustati, Annisa Hana Mufidah, Harris Antonius, Yuli Widiyastuti, Eldiza Puji Rahmi, Yuandani, Tri Yuliani, Abdi Wira Septama

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引用次数: 0

Abstract

Curcuma xanthorrhiza essential oils (CXEO) are widely used in many different sectors. Although CXEO's intriguing properties, its poor solubility and volatility have restricted its use. Thus, the study aimed to fabricate and characterize stable CXEO transferosome. The antibacterial, antioxidant and anti-inflammatory activities of this vesicle are determined. The optimized transferosomes entrapped 94.55 ± 2.78% of CXEO with particle size of 126.4 ± 2.4 nm, polydispersity index of 0.78 ± 0.01, and zeta potential value of -30.7 ± 0.2. CXEO-transferosome exhibited strong antibacterial activity against Staphylococcus epidermidis and Propionibacterium acnes with MIC values of 15.6 and 7.8 μg/mL, respectively. CXEO-transferosomes showed activity against DPPH and ABTS radicals with IC₅₀ values of 258.50 ± 0.20 and 79.79 ± 0.04 μg/mL, respectively. Transferosome also possessed anti-inflammatory activity (21.82 ± 0.50%). The finding indicated that CXEO-transferosome enable to improve the biological activities of free CXEO and this product can be extended to relevant applications.

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爪哇姜黄精油转移体纳米载体的研制及其生物活性评价

姜黄根精油（CXEO）广泛应用于许多不同的领域。尽管CXEO的特性很吸引人，但它的溶解度和挥发性差限制了它的使用。因此，本研究旨在制备和表征稳定的CXEO转移体。测定了该囊泡的抗菌、抗氧化和抗炎活性。优化后的转移体包载了94.55±2.78%的CXEO，其粒径为126.4±2.4 nm，多分散指数为0.78±0.01，zeta电位值为-30.7±0.2。exeo -transferosome对表皮葡萄球菌和痤疮丙酸杆菌表现出较强的抗菌活性，MIC值分别为15.6和7.8 μg/mL。CXEO-transferosomes对DPPH和ABTS自由基具有抑制活性，IC50值分别为258.50±0.20和79.79±0.04 μg/mL。Transferosome也具有抗炎活性（21.82±0.50%）。结果表明，CXEO-transferosome能够提高游离CXEO的生物活性，该产品具有推广应用价值。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.