ArticleUltrasonics sonochemistry2026
Preparation and characterization of ultrasound-mediated Ocimum basilicum L. essential oil nanoemulsion and its application in meat preservation.
Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Novel biosurfactant-stabilized nanoemulsions integrating interfacial stabilization and antibacterial activity for safe surface disinfection.Ultrasonics sonochemistry · 2026Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, a stable basil oil nanoemulsion was prepared by emulsifier-assisted ultrasonication. The optimized formulation exhibited excellent physical stability under ambient, refrigerated (4 °C), and heated (55 °C) conditions. It demonstrated strong antibacterial activity against E. coli and S. aureus, inducing membrane disruption and oxidative stress, as evidenced by elevated ROS and MDA levels. The nanoemulsion also showed significant antioxidant capacity, scavenging 95 % of DPPH and 86 % of ABTS radicals and achieving a FRAP value of 14.6 µmol/g at 200 µg/mL. Cytotoxicity analysis confirmed high biocompatibility, with cell viability exceeding 83 % in L02 and BEAS-2B cells at 16 mg/mL. When applied to beef packaging, the nanoemulsion effectively maintained pH, reduced microbial counts, and suppressed TVB-N accumulation, thereby prolonging meat freshness. These findings highlight its potential as a multifunctional preservative for food and biomedical applications.
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