Synergistic Essential Oil Blends: Chemical Composition, Antimicrobial Activity and Antioxidant Properties for Cosmetic Preservation

IF 2.5 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2026-04-07 Epub Date: 2026-01-09 DOI:10.1002/ffj.70055

Yousef Al-ebini, Shaker Al-Hasnaawei, Rekha M M, Subhashree Ray, Kattela Chennakesavulu, Vipasha Sharma, Shaima Messa

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Abstract

This study explores the chemical composition, antimicrobial synergy and antioxidant properties of essential oil blends from Thymus vulgaris, Origanum vulgare, Rosmarinus officinalis, Lavandula angustifolia and Cinnamomum verum as natural preservatives in anti-ageing cosmetic emulsions. Gas chromatography–mass spectrometry (GC–MS) identified key bioactives (thymol 45.23%, carvacrol 72.56%, trans-cinnamaldehyde 74.32%), driving broad-spectrum activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Candida albicans and Aspergillus brasiliensis. Synergistic blends (e.g., thyme-oregano, FICI ≤ 0.375) reduced minimum inhibitory concentrations by 50%, meeting ISO 11930:2019 standards (> 3 log reduction for bacteria, > 1 for fungi by Day 14). Antioxidant properties maintained peroxide values at 3.67 meq O₂/kg and TBARS at 0.56 mg MDA/kg over 6 months at 40°C, extending shelf-life by 2–3 months. Statistical validation (ANOVA, Tukey's test, p < 0.01) confirmed efficacy and stability. Sensory scores (> 7.5/9) highlight consumer appeal. These analytical insights underscore the potential of essential oil blends as sustainable alternatives to synthetic preservatives, with implications for analytical chemistry in cosmetic material development.

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协同精油混合物：化妆品保存用的化学成分、抗菌活性和抗氧化性能

摘要本研究探讨了百里香、芫荽、迷迭香、薰衣草和verum作为抗衰老化妆品乳液天然防腐剂的混合精油的化学成分、抑菌协同作用和抗氧化性能。气相色谱-质谱联用（GC-MS）鉴定出关键生物活性（百里酚45.23%、香芹酚72.56%、反式肉桂醛74.32%），对金黄色葡萄球菌、铜绿假单胞菌、大肠杆菌、白色念珠菌和巴西曲霉具有广谱活性。增效混合物（例如百里香-牛至，FICI≤0.375）将最低抑制浓度降低了50%，符合ISO 11930:2019标准（到第14天，细菌降低了3个对数，真菌降低了1个对数）。在40°C条件下，抗氧化性能在6个月内将过氧化值维持在3.67 meq O2/kg， TBARS维持在0.56 mg MDA/kg，将保质期延长2-3个月。统计学验证（ANOVA, Tukey’s检验，p < 0.01）证实了疗效和稳定性。感官评分（> 7.5/9）突出了消费者的吸引力。这些分析见解强调了精油混合物作为合成防腐剂的可持续替代品的潜力，对化妆品材料开发中的分析化学具有重要意义。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.