Characteristics of two cedarwood essential oil emulsions and their antioxidant and antibacterial activities

Food Chem. 2021 Jun 1:346:128970. doi: 10.1016/j.foodchem.2020.128970. Epub 2021 Jan 1.


Cedarwood essential oil (CEO) has the effect of anti-inflammatory and anti-bacteria. However, the application of this essential oil is limited due to its strong volatility and poor water solubility. To address this issue, two types of oil-in-water CEO emulsions including CEO nanoemulsion (CEO-NE) and CEO Pickering emulsion (CEO-PE) were prepared. CEO-NE with 5% surfactant, had a smaller particle size (135.14 ± 1.1 nm) and higher absolute zeta potential value (32.75 mV) compared with CEO-PE (1% starch) which particle size was 626.21 ± 6.05 nm, zeta potential was 27.58 mV. The stability of CEO-NE and CEO-PE were tested by multiple light scattering, results showed that Turbiscan Stability Index (TSI) value of CEO-NE was much lower than that of CEO-PE. CEO-NE and CEO-PE exerted higher free radical scavenging activities, iron reducing power and antibacterial ability than CEO itself. These results indicated that emulsification is a feasible method to extend application of CEO.

Keywords: Antibacterial activity; Antioxidant; Cedarwood essential oil; Nanoemulsion; Pickering emulsion.

MeSH terms

  • Anti-Bacterial Agents / chemistry*
  • Anti-Bacterial Agents / pharmacology
  • Antioxidants / chemistry*
  • Cedrus / metabolism
  • Emulsions / chemistry*
  • Enterobacteriaceae / drug effects
  • Gas Chromatography-Mass Spectrometry
  • Oils, Volatile / chemistry*
  • Particle Size
  • Rheology
  • Shear Strength
  • Temperature


  • Anti-Bacterial Agents
  • Antioxidants
  • Emulsions
  • Oils, Volatile
  • cedarwood oil