The purpose of the present study is to prepare anise (Pimpinella anisum L.) seeds essential oil nanoemulsions using a full factorial experimental design. Tween 80 content (0.5-1%, X1), chitosan content (0.5-1%, X2), irradiation time (60-80s, X3) and ultrasonic amplitude (35-40%, X4) were selected as independent variables whereas mean droplet size (nm, Y1) and polydispersity index (Y2) as dependent variables. The accuracy of the generated mathematical models was evaluated using multiple linear regression. Moreover, oxidative stability during storage and antimicrobial activity of free and nanoemulsion anise seeds essential oil were evaluated. Experimental selected conditions were 80s irradiation time with 40% ultrasonic amplitude, stabilized with 0.5% chitosan and 1% polysorbate 80. The obtained results indicated the perfect nanodispersion of essential oil in water. Lastly, oxidative stability determined by the primary and secondary oxidation products and antimicrobial activity of anise seeds essential oil against various Gram+ and Grammicroorganisms were significantly increased after the nanodispersion. Hence, this study concludes that the mathematically modelled formulation of anise seed essential oil nanoemulsion systems, stabilized by polysorbate 80 and chitosan, exhibited significantly improved oxidative stability and antibacterial activity compared to the free essential oil.
DOI: https://doi.org/10.1590/s2175-97902025e24261
Publish Year: 2025
