abstract
- There is a growing focus on the design of nanoemulsions because of their valuable properties as an enhanced vehicle for interaction with cells and resistant bacteria. Their potential applications in the health and food industry are numerous. Although they are considered unstable because of flocculation and coalescence, they are still efficient resources for antibacterial inhibition due to their droplet size. Studies on the interactions between essential oils and an aqueous medium are increasing, in order to efficiently formulate them at the nanometric scale using surfactants, thereby providing them with long-lived droplet size stability. This study used the ultrasonication method for fabrication and Eumulgin as a surfactant to achieve nanometric droplet sizes using two noble essential oils, palmarosa and tea tree. A follow-up for one year tracked a stable droplet size and sustained polydispersity in those emulsions as the most valuable outcome. Moreover, the insights of a thermoresponsive study have been included, also showing a strong stability. The antibacterial properties of the essential oils considered became enhanced, at a comparable scale of an antibiotic, on Salmonella spp. and Bacillus subtilis depending on the nanoscale droplet size. The outcomes suggest the importance of deepening parametric studies of these nanoformulations in terms of concentrations and temperature changes, characterizing their remarkable properties and durability. © 2025 by the authors.