The effect of essential oil concentrations on particle size of kencur (Kaempferia galanga L.) nanoemulsions with maltodextrin and tween 80 as emulgators
DOI:
10.29303/jpm.v17i4.3629Published:
2022-07-31Downloads
Abstract
Kencur (Kaempferia galanga L.) essential oil nanoemulsion was proposed to replace baby powder which has been banned in several countries. This study aimed to determine the effect of various kencur essential oil concentrations on particle size and to measure their stability during storage. This research was initiated by examining essential oil quality and followed by the formulation of nanoemulsion with maltodextrin and tween 80. PSA characterized it, and stability was observed for six weeks. The results showed that the essential oil of kencur was of good quality with a clear yellow color oil, a distinctive odor of kencur, 0.933 g/mL of density, and a 1.480 refractive index value. This value is considered standard in Indonesia's National standards (SNI) of essential oil. The L1, L2, L3, and L4 nanoemulsion formulas have particle sizes: 20.4 nm, 20.3 nm, 21.7 nm, and 26.2 nm, respectively. L1 (0.475) is chosen as the best formula based on the PI value. The formulas showed good stability and homogeneity for six weeks of storage. Its pH is also persistent at room temperature (30 °C) or in refrigerator storage (7 °C).
Keywords:
Kaempferia Galanga, L. Nanoparticles Emulsion Essential OilReferences
Febrianita, Y., Pahreza, S., & Wulandini, P. (2019). Hubungan Penggunaan Bedak dengan Keterpaparan Ispa pada Bayi Umur 0-12 Bulan di Puskesmas Simpang Tiga Pekanbaru. Jurnal Keperawatan Abdurrab, 2(2), 36-41.
Sukhneewat, C., Chaiyarit, J., & Techasatian, L. (2019). Diaper dermatitis: a survey of risk factors in Thai children aged under 24 months. BMC dermatology, 19(1), 1-6.
Korbag, S.M., Korbag, I.M. and Iqrin, A. B. (2022). Risks of Cosmetics and Level of Awareness of Both Genders inLibya. Nigerian Journal of Technology (NIJOTECH). 41(1).114–122. DOI: 10.4314/njt.v41i1.15
Setyawati, A., Yuliningtyas, N., Zamar, A. A., & Zamzamie, M. S. (2018, October). Physicochemical character of nanoencapsulated Kencur (Kaempferia galanga L.) dreg extracts. In AIP Conference Proceedings (Vol. 2026, No. 1, p. 020089). AIP Publishing LLC. https://doi.org/10.1063/1.5065049
Natsir, M. H. (2016). Penggunaan kombinasi kunyit (Curcuma domestica) dan jahe (Zingiber officinale) bentuk enkapsulasi dan tanpa enkapsulasi terhadap karakteristik usus dan mikroflora usus ayam pedaging. Buletin Peternakan, 40(1), 1-10.
https://doi.org/10.21059/buletinpeternak.v40i1.8890
Munda, S., Saikia, P., & Lal, M. (2018). Chemical composition and biological activity of essential oil of Kaempferia galanga: a review. Journal of Essential Oil Research, 30(5), 303-308. https://doi.org/10.1080/10412905.2018.1486240
Siregar, G. A., Suwitono, M. R., & Sulastri, T. (2022). Determination of Antioxidant Activity and Organoleptic Score of Kencur (Kaempferia galanga) Fortified Bread. 8ISC Proceedings: Sciences, 41-47.
http://ejournal.unklab.ac.id/index.php/8ISCSC/article/view/672
Wahyuni, I. S., Sufiawati, I., Nittayananta, W., & Levita, J. (2022). Anti-Inflammatory Activity and Wound Healing Effect of Kaempferia galanga L. Rhizome on the Chemical-Induced Oral Mucosal Ulcer in Wistar Rats. Journal of Inflammation Research, 15, 2281. DOI: 10.2147/JIR.S359042
Apriani, R., & Abdullah, F. F. (2021). Cytotoxic Activity of Ethyl-para-methoxycinnamate from Kaempferia galanga L. on A549 Lung Cancer and B16 Melanoma Cancer Cells. Jurnal Kimia Sains dan Aplikasi, 24(1), 22-28.
https://doi.org/10.14710/jksa.24.1.22-28
Kumar, R. & Soni, G. C. 2017. Formulation development and evaluation of Telmisartan Nanoemulsion. Prajapati International Journal of Research and Development in Pharmacy & Life Science, 4(6), pp. 2711-2719.
http://www.ijrpc.com/files/13-10-18/09.pdf
Srivastava, N., Ranjana, Singh, S., Gupta, A. C., Shanker, K., Bawankule, D. U., & Luqman, S. (2019). Aromatic ginger (Kaempferia galanga L.) extracts with ameliorative and protective potential as a functional food, beyond its flavor and nutritional benefits. Toxicology Reports, 6, 521–528. https://doi.org/10.1016/j.toxrep.2019.05.014
Pagar, K. R., & Darekar, A. B. (2019). Nanoemulsion: A new concept of Delivery System. Asian Journal of Research in Pharmaceutical Science, 9(1), 39. https://doi.org/10.5958/2231-5659.2019.00006.7
Chime, F. C. K. and Attama. A. A. (2016). Nanoemulsions — Advances in Formulation, Characterization and Applications in Drug Delivery. Intech, i(tourism), 13. https://doi.org/http://dx.doi.org/10.5772/57353
Salvia-trujillo, L., Rojas-graü, A., Soliva-fortuny, R., & Martín-belloso, O. (2015). Food Hydrocolloids Physicochemical characterization and antimicrobial activity of food- grade emulsions and nanoemulsions incorporating essential oils. Food Hydrocolloids, 43, 547–556. https://doi.org/10.1016/j.foodhyd.2014.07.012
Donsì, F., Annunziata, M., Sessa, M., & Ferrari, G. (2011). LWT - Food Science and Technology Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT - Food Science and Technology, 44(9), 1908–1914. https://doi.org/10.1016/j.lwt.2011.03.003
Brito, V., Souza, D., Thomazini, M., Echalar, M. A., Marina, C., Ferro-furtado, R., In, M., & Favaro-trindade, C. S. (2018). Food Hydrocolloids Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) by complex coacervation using gelatin and different polysaccharides. 77, 297–306. https://doi.org/10.1016/j.foodhyd.2017.09.040
Ruengdech, A., & Siripatrawan, U. (2022). Improving encapsulating efficiency, stability, and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying: The effect of wall material types and concentrations. LWT, 162. https://doi.org/10.1016/j.lwt.2022.113478
Agustinisari, I. and Harimurti, N., Production of Clove Oil Nanoemulsion Using Whey ProteinMaltodextrin Conjugates and Chitosan. The 3rd International Conference on Agricultural Postharvest Handling and Processing. IOP Conf. Series: Earth and Environmental Science 1024 (2022) 012057 IOP Publishing doi:10.1088/1755-1315/1024/1/012057
Wang, C., Li, J., Sun, Y., Wang, C., & Guo, M. (2022). Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex. Journal of Dairy Science. https://doi.org/10.3168/jds.2022-21862
Yeddes, W., Mejri, I., Affes, T. G., Khammassi, S., Hammami, M., Wannes, , Wissem Aidi, Tounsi, M. S., & Yeddes, W. (2022). Effect of Emulsifiers and Wall Materials on Particle Size Distribution and Stability of the Blended Essential Oils Nanoemulsions. Journal of Sustainable Materials Processing and Management, 2(1). https://doi.org/10.30880/jsmpm.2022.02.01.003
Wasitaatmadja, S. M. (2013). Teknologi Nano dalam Kosmetik. MDVI. 40 (4), pp 195-199. https://ojs.perdoski.id/index.php/mdvi/article/view/62
License
Copyright (c) 2022 Amri Setyawati, Febi Fajarwati Indah, Yuniar Kusuma Ardani
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
Downloads
How to Cite
