Preparation of Licorice-garlic-fennel essential oils nanoparticles and study of biological, physical and chemical properties

Plant essential oils are important in the food industry due to their antimicrobial properties as antioxidants and natural preservatives, as well as flavorings and aromatizers. The main problem is the high volatility and very low solubility of essential oils. Therefore, the dispersion of essential oils in water as nanomaterials, using the techniques presented in nanotechnology, can be an effective solution to these problems. Therefore, in this study, microemulsions of licorice, garlic and fennel essential oils were successfully prepared. Physical and chemical properties, antioxidant activities, antibacterial activities of the prepared microemulsions were investigated. Microbial and turbidity results showed that reducing the particle size of essential oils in the nanoemulsion range using microemulsion systems could increase their antibacterial and antioxidant properties. Because the turbidity of microemulsions is a good indicator of their size or physical stability. Therefore, the stability also increased with decreasing particle size. Therefore, the aim of this work was to prepare licorice, garlic and fennel essential oil nanoparticles and to investigate their physical, chemical, antimicrobial and antioxidant properties.