Ultrasonic synergy high-speed shear improved the antioxidant and storage stability of clove essential oil nanoemulsion

Clove essential oil nanoemulsion (CEON) with high antioxidant and stability was successfully prepared by adjusting the ratio of Tween 80 and the time and power of ultrasound. Under the condition of 10 mu L/mL CEON, the antioxidant capacity of CEON was found to be 39.38 % greater than that of clove essential oil (CEO) in the DPPH free radical scavenging assay, and it exhibited an approximate 13.80 % enhancement over CEO in the ferric ion reducing antioxidant power test. The stability of CEON was assessed through simulated application environment testing. When stored at varying temperatures (4 degrees C and 25 degrees C) for a duration of 30 days, the particle size of CEON exhibited only a modest increase from 47.84 nm to 61.20 nm at 4 degrees C and from 47.84 nm to 63.32 nm at 25 degrees C. Environmental stability was further evaluated under different conditions. Under an extremely adverse environment, the particle size of CEON only increases to 75.58 nm at 100 degrees C and 61.40 nm in a 5 mmol/ L environment. Additionally, centrifugation experiments conducted at 4000 rpm for 10 min revealed that the particle size only increased to 60.25 nm, thereby demonstrating its anti-agglomeration stability. Moreover, transmission electron microscopy and Tyndall's phenomenon indicated that the emulsion was of the oil-in-water (O/W) type, in addition to having good dispersion stability. In conclusion, CEON with high antioxidant properties and stability was prepared in this study, which provided an effective strategy for the application of natural extracts in the food industry.