نانوامولسیون

A new generation of ecofriendly packaging materials is necessary to improve food quality, safety, nutritional value, shelf-life and sustainability. The aim of the study was to produce packaging films based on gelatin/pectin with immobilizing of pistachio-peel anthocyanin nanoemulsions to increase the shelf life of shrimps during storage.

After extracting pistachio-peel anthocyanin and preparing anthocyanin nanoemulsions, nanocomposite films containing 1% anthocyanin and various percentages of gelatin/pectin were prepared and then packaging films were used to pack shrimp samples. Then, chemical, microbial, color and sensory characteristics of the shrimps were assessed on Days 0, 3, 7 and 14 at 4 and 20 °C.

The highest quantities of pH, TVB-N and TBA and the greatest populations of mesophilic and psychrotrophic bacteria and Enterobacteriaceae belonged to the control and the lowest quantities of these variables belonged to the sample of 79%-gelatin nanocomposite film with 20% pectin and 1% pistachio peel anthocyanin. The highest  L* was reported in shrimp samples covered with gelatin film and the lowest L* was recorded in shrimp samples packed with nanocomposite film of 79% gelatin with 20% pectin and 1% pistachio-peel anthocyanin. Moreover, the lowest  a* and b* were seen in shrimp samples packed with gelatin film and the highest  a* and b* were observed in shrimp samples packed with nanocomposite films of 79% gelatin with 20% pectin and 1% pistachio-peel anthocyanin.

Composite films can be used as smart active packaging to increase the shelf life and freshness of shrimps.

The medical application of oil-in-water nanoemulsion has been expanded due to its special properties. Nanoemulsions based on medicinal plants are important because of the simple and fast preparation method, high efficiency, and economic efficiency.

In this study, the oil-in-water nanoemulsion was prepared containing Mentha pulegium essential oil as the oil phase, Mentha pulegium extract as the aqueous phase, and span 80 surfactant for 30 minutes using homogenizer. The properties of samples were investigated. Chitosan was used as the natural biological material to modify the optimal nanoemulsion due to its biocompatibility, biodegradability, and antibacterial properties. The samples were evaluated by methods of dynamic light scattering (DLS) to investigate size and size distribution, transmission electron microscopy (TEM) to measure size and shape, and zeta potential to determine stability. Antibacterial activity, antioxidant activity, and cytotoxicity of the samples were investigated.

The results of the antibacterial activity of the essential oil, its extract, and nanoemulsions against gram-negative bacteria escherichia coli (E.Coli) and gram-positive bacteria staphylococcus aureus (S.Aureus) showed that these materials are suitable candidates instead of chemical drugs to deal with strains. The antioxidant activity of the samples was observed based on the measurement of total phenolic compounds and free radical inhibition. Also, the samples are not cytotoxic on healthy cells.

Based on the results, oil-in-water nanoemulsion containing essential oil as the oily phase and extract as the aqueous phase can be suitable candidates for pharmaceutical and medical applications.

Caffeine, a natural substance found in coffee and tea, can have anticancer effects by reducing cell proliferation and inducing apoptosis. On the other hand, nanocarriers can be used as a suitable method for properly delivering drugs at the tumor site, protecting drugs, targeting specific organs, and high durability. This study aimed to produce caffeine nanoemulsions and evaluate its anticancer effects on leukemia cells.

In this experimental study after producing caffeine nanoemulsion and evaluating its physicochemical properties, K562 cancer cells were treated with different concentrations of these caffeine nanoemulsions and free caffeine, and then, the viability of cancer cells was determined using Neutral Red and Trypan Blue methods. The AO/PI test was also used to evaluate the rate of apoptosis and necrosis. Data were analyzed by one-way ANOVA and Tukey's test using SPSS v.16 software.

The results showed that the decrease in the viability of cells treated with different concentrations of caffeine nanoemulsion and free caffeine was both concentration- and time-dependent, and caffeine nanoemulsion has more cytotoxic effects on cancer cells than free caffeine. The results also showed that caffeine nanoemulsion caused more apoptosis-type cell death in treated cancer cells.

The present study indicated a decrease in the viability and induction of apoptosis in K562 cells as a chronic myeloid leukemia cancer cell line after exposure to caffeine nanoemulsion, and caffeine nanoemulsion can be suggested as an adjuvant therapy along with other treatments for the treatment of chronic myeloid leukemia cancer.

Plant essential oils are volatile aromatic oil compounds that have been addressed as natural preservatives due to their strong antibacterial and antioxidant characteristics. In this study, effects of using Heracleum persicum essential oil nanoemulsion on the shelf life of shrimp nuggets were investigated.

Chemical compounds of Heracleum persicum essential oil were assessed using gas chromatography. Effects of H.persicum essential oil nanoemulsion containing concentrations of 0, 0.5, 1 and 2 % on the shrimp nugget shelf life stored for 15 days were assessed at refrigerator temperature. The parameters assessed included thiobarbituric acid index, peroxide value, free fatty acids, total volatile basic nitrogen, total viable count and sample color indicators.

The major compounds of the H.persicum essential oil include 43.29% butanoic acid, cyclopropane 14.14%, methylbutane 5.50% and hexanoic acid 5.27%. After coating the shrimp nuggets with H.persicum essential oil nanoemulsion, pH of various treatments included no significant differences (p> 0.05). During 15 days of cold storage, thiobarbituric acid index, peroxide value, free fatty acids, total volatile basic nitrogen and total viable count increased. The lowest levels of these indices were observed at the end of the storage time in samples with 2% concentration of H.persicum essential oil nanoemulsion (p< 0.05). The color index of b* decreased by increasing the essential oil percentage, but the indices of L* and a* were not significant (p> 0.05). The 2% H.persicum essential oil nanoemulsion treatment showed the highest efficiency of increases in shrimp nuggets (p < 0.05).

Shrimp nuggets in 2% essential oil nanoemulsion treatment included the permissible limit of consumption until Day 9 and this treatment was able to increase shelf life of the nuggets for three further days, compared to the control and other treatments.

The Artemisia plant is known by its scientific name, which is the exclusive species of Kopeh Daghi in Iran. The present study aimed to design a nanoemulsion of the essential oil of Kopeh Daghi and investigate its antimicrobial activity on the gram-negative bacteria Escherichia coli and the gram-positive bacteria Staphylococcus aureus.

At first, the essential oil extraction was performed using a Clevenger. Nanoemulsion was prepared by a spontaneous method using Tween 80 as oil in water. The size of nanoparticles was determined using the dynamic light scattering method. The antioxidant and antibacterial effects of Nanoemulsion at a concentration of 15% of essential oil were investigated.

In the current research, 38 compounds were identified in the species of Artemisia kopetdaghensis, of which Davanone, with 28.89%, was the most effective substance. The results of the antioxidant test demonstrated that pure essential oil (IC₅₀= 7.05 mg/ml) and Nanoemulsion containing essential oil (IC₅₀= 46.51 mg/ml) had the highest antioxidant activity, respectively. Furthermore, regarding the inhibition of bacterial growth, Nanoemulsion was the most effective in Staphylococcus aureus with a non-growth zone diameter of 8 mm. In Escherichia coli, pure essential oil was the most effective, with a non-growth zone diameter of 9 mm.

In general, the antibacterial properties of 15% nanoemulsion were better compared to 15% essential oil. Moreover, Nanoemulsion containing the medicinal plant essential oil had more antioxidant properties compared to 15% essential oil

  Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets during 12 days of storage in refrigerator (4° C). 

To achieve the optimal nanoemulsion by ultrasonic method and solve Ostwald ripening phenomenon in nanoemulsions, lecithin was used in concentrations of 0, 0.5 and 1% (w/w) and Tween 80 in concentrations of 5 and 10% (w/w).

Analyses of particle size, zeta potential and polidispersity indices showed that the prepared nanoemulsions with 10% of Tween and 1% of lecithin included high stability scores and were assessed as the optimal nanoemulsion to extend the shelf life of trout fillets. The coatings containing essential oil nanoemulsion and pure essential oil significantly (p < 0.05) decreased total aerobic mesophilic count, psychrotrophic bacteria, Enterobacteriaceae and lactic acid bacteria compared to the control. Furthermore, spoilage changes were observed earlier in control and aloe vera coatings compared to other treatments. While the coating containing the essential oil nanoemulsion could significantly (p < 0.05) increase the trout fillet shelf-life by controlling microbial and chemical changes compared to other treatments. Furthermore, sensory evaluation showed that the overall acceptability for the nanoemulsion coating was satisfactory during the storage period under cold conditions.

Results of this study verified that ginger essential oil was appropriately encapsulated in the nanoemulsion and increased antimicrobial and antioxidant characteristics could extend the shelf life of fish fillets.

In recent years, the use of herbal medicine, as a complementary and effective medicine, is increasing worldwide. The aim of this study was to investigate the properties of Rosa damascene essential oil nanoemulsion in vitro.

In this experimental study, rose flower was obtained from Barzok area of Kashan and its essential oil was prepared by steam distillation method. The components of the essential oil were identified by gas chromatography and mass spectrometry (GC-MS). After preparing essential oil nanoemulsion, the size and morphology of nanoemulsion were examined by zeta test and transmission electron microscope (TEM), respectively. Antioxidant activity and cytotoxicity were tested by DPPH (1,1-diphenyl-2-picryl-hydrazyl) and MTT (HeLa cancer cells) methods, respectively. Antimicrobial activities against Salmonella Typhimurium were evaluated by disc diffusion, minimum inhibitory concentration (MIC) and bactericidal (MBC) by microdilution methods and prevention of biofilm formation.

The most compounds of rose essential oil included Nonadecane (33.55%), Heneicosane (16.03%), Hexadecanal (7.78%) and Eicosane (3.39%). The stability of nanoemulsion was also equal to -47.5 mV. The size of nanoemulsion particles was also confirmed by TEM method. Essential oil nanoemulsion had no antioxidant activity. The MIC and MBC were 350 and 700 µg/ml, respectively. The percentage of biofilm reduction in MIC and MBC concentrations was 75 and 80%, respectively. The concentration of 5.47 µg/mL of nanoemulsion caused a decrease of 67% of living HeLa cells.

With attention to the antibacterial and anticancer properties of rose essential oil nanoemulsion, this compound can be suggested in the treatment of bacterial infections and cancer cells.

Medicinal plants have played a major role in the treatment of multiple diseases for centuries. Ziziphora clinopodioides is one of these plants with well-known antibacterial properties. The present study aimed to investigate the antibacterial effects of Z. Clinopodioides essential oil and nanoemulsion.

After preparing and collecting the plant in spring, the samples were dried in the shade and transferred to the laboratory. Thereafter, the essential oil was extracted by Clevenger. Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus were used to determine antibacterial properties.

Pulegone had the highest composition (44.49%) of essential oil. Particle size in 5% nanoemulsion of Z. Clinopodioides essential oil was 13.0 nm. The results demonstrated that considering the diameter zone of the no-growth, there was no significant difference between 5% nanoemulsion and 5% Z. Clinopodioides essential oil in both gram-positive and gram-negative bacteria.

Nanoemulsion containing essential oil showed no significant difference in antibacterial activity compared to essential oils

Plant essential oils are used as natural preservatives due to their antimicrobial and antioxidant properties. The aim of this study was to investigate the chemical composition, antioxidant and antimicrobial properties of Perovskia abrotanoides Kar essential oil (PAEO) nanoemulsion.

The chemical composition of the essential oil was determined by gas chromatography apparatus connected to a mass spectrometer. The antioxidant properties PAEO essential oil by DPPH method and its antibacterial effect on Aeromonas hydrophila, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Stylococcus aureus were determined by broth microdilution, agar well diffusion and disk diffusion methods.

In the chemical analysis of PAEO, 21 compounds were identified, of which eucalyptol and camphor and a-pinene were the major constituents. The IC50 of PAEO was 46.44 mg / ml. Among the studied bacteria, Escherichia coli and Listeria monocytogenes showed the highest sensitivity (MIC=0.03%) and Staphylococcus aureus showed the lowest sensitivity (MIC=0.2%) to PAEO nanoemulsion. The bacterial growth inhibition zone in disk diffusion method in the studied concentrations, from 7.06±0.60 to 58.43±1.40 mm and in the agar well diffusion method between 6.56±0.60 to 54.93±1.10 mm was variable.

PAEO Nanoemulsion can be used in the food industry despite its phenolic and camphor compounds as a natural antioxidant and antimicrobial compound.

Medicinal plants are among the most important products in agriculture and medicine. The usefulness and cheapness, environmental friendliness, and limited side effects of medicinal plants have increased the rate of use of these plants in recent years. Plant extracts, such as cloves, have long been used in medicine, perfumery, and as additives in cooking. This study aimed to evaluate and compare the antioxidant, antibacterial, and anti-cancer effects of clove essential oil and nanoemulsion.

Antioxidant activity of essential oil and clove nanoemulsion by measuring the inhibitory activity of DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS radicals (2 and 2-azino-bis-3-ethyl benzothiazoline-6-sulfonic acid) was measured in this study. The evaluation of antibacterial and bactericidal properties of essential oil and clove nanoemulsion was conducted by culture medium and suspension of four pathogenic bacteria of gram-positive, including Staphylococcus aureus and Bacillus subtilis, and gram-negative bacteria, including Escherichia coli and Pseudomonas aeruginosa, followed by the measurement of the diameter of the growth inhibition zone. In addition, the effects of cytotoxicity of clove essential oil and nanoemulsion on different concentrations of 15.6, 31.2, 62.5, 125, and 250 μg/ml on MCF7 cancer cells were evaluated by MTT staining.

Clove nanoemulsion, compared to essential oil, had good antioxidant potential and a significant effect on free radical scavenging. The rates of free radical scavenging (IC50) of clove essential oil nanoemulsion were obtained at 67.29 and 78.39 μg/ml measured by DPPH and ABTS methods, respectively. Clove essential oil and nanoemulsion had an inhibitory effect on both groups of gram-positive and gram-negative bacteria tested in this study. The toxicity test also showed a greater effect of clove nanoemulsion in killing breast cancer cells, compared to the clove essential oil. 

The results of this in vitro study indicate the antioxidant and anti-cancer effects of clove nanoemulsion, compared to essential oil, which can be used to prevent and treat many diseases associated with the development of reactive oxygen species.

Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E. Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method. The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05). Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment.

Due to the threat to human health with diseases related to oxidative stress and infectious diseases, today the use of natural compounds and changes in them to improve their effectiveness has received much attention. The aim of this study was to evaluate the antioxidant and antimicrobial activity of nanoemulsions prepared from Artemisia aucheri Boiss essential oil (AABEO-NE).

The AABEO-NE was synthesized by ultrasound method and formulated with 9 ml of Tween 80, 1 ml of polyethylene glycol, 3 ml of Artemisia essential oil, and 87 ml of distilled water. The antioxidant activities of nanoemulsions were investigated using various biochemical methods such as DPPH (1,1-diphenyl-2-picryl-hydrazyl) and ABTS (2,2-azinobis (3-ethyl benzothiazoline-6-sulfonic acid). Then, the antibacterial activity of nanoemulsion was evaluated by the disk diffusion (DD) method.

The data obtained from this study showed that nanoemulsions synthesized by Artemisia essential oil have a high potential for inhibiting DPPH radicals (IC50 = 80μg / ml) and ABTS (IC50 = 79μg / ml). The existence of a growth inhibition zone (10mm) in the sample treated with AABEO-NE confirmed the antibacterial effects of AABEO-NE

According to the results, AABEO-NE can be used as a safe, natural, and effective antibiotic for bacterial infections caused by S. aureus and also, this formulation can be used due to its high antioxidant effects in the treatment of diseases related to oxidative stress.

Angiogenesis plays an important role in physiological (fetal) and pathological conditions (some diseases such as cancer). Many researchers are interested in encapsulating anti-angiogenic compounds and using them to inhibit the process of angiogenesis in the fight against various diseases. This study evaluated the antiangiogenic properties of Carum Carvi essential oil  nanoemulsion using the CAM method.

In order to investigate the angiogenesis effects of Carum Carvi  nanoemulsion, on the 2nd day, a window was created on the eggs and on the 8th day, Carum Carvi  nanoemulsion with different doses (12.5, 25 and 50 µg/ml) were used and on the 12th day, the rate of angiogenesis was investigated. The stereomicroscope was used to take image of the treatment area, and vascular factors were examined with Image J software.

The angiogenic results in the CAM assay showed a decrease in the length and number of vessels in chorioallantoiec membranes in the treated samples compared to the untreated. The reduction in height and weight of the treated embryos compared to the untreated was also shown in this study (p <0.05).

The anti-angiogenic activity of Carum Carvi nanoemulsion implicates its possible application for diseases where inhibition of blood vessel formation is desired, so it can be recommended as a substance for further studies about cancer.

The aim of this study is to examine the antioxidant potential and anti-bacterial efficacy of Ricinus communis L. nano-emulsions. Subjects and In this order, the antioxidant activity was evaluated using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)] test. Meanwhile the antibacterial properties of Ricinus communis L. nano-emulsions were tested using disc diffusion method against the Gram positive bacteria Staphylococcus aureus. The obtained results revealed that the R. communis L. nano-emulsions have strong ability to inhibit the free radicals of ABTS and DPPH. The IC50 concentration related the both assay was reported 177.66 and 235.79 µg/ml respectively. The anti-bacterial results of demonstrated that R. communis L. nano-emulsions strongly inhibited the growth rate of Staphylococcus aureus with values of 9 mm. The overall results of this study indicated hat R. communis L. nano-emulsions have strong antioxidant potential and anti-bacterial properties and it can be used in the food and medicinal industries.

Among nano-pharmaceutical materials, nanoemulsions are an important tool in the field of nanotechnology. They have been designed for clinical and therapeutic applications. Since the therapeutic efficacy of cancer is measured by the ability of the drug to reduce and eliminate tumors without damaging healthy tissues, nanoemulsions can be useful as a targeted drug carrier. Therefore, we are going to study the antioxidant and anticancer effects of nanoemulsions prepared using dill essential oil.

 Evaluate the antioxidant properties, we used DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2'-azino-bis[3-ethylbenzothiazoline-6-sulphonic acid]) tests. We also applied MTT assay for the evaluation of induced cytotoxicity in liver hepatocellular carcinoma cells and normal human umbilical vein endothelial cells.

 The Research Ethics Committee of Islamic Azad University (Mashhad Branch) approved this study (Code: IR.IAU.MSHD.REC.1398.027).

 Nanoemulsions prepared using dill essential oil has a good potential for inhibiting DPPH (IC50=500 μg/mL) and ABTS (IC50=420 μg/mL) radicals. Nanoemulsions also caused a little toxicity to both cell lines. Nanoemulsions reduced cell viability in a dose-dependent manner and the cytotoxicity induced to cancer cells was higher than normal cells. 

 The present study indicates that nanoemulsions prepared by dill essential oil will have the potential to become a therapeutic strategy for diseases caused by oxidative stress.

Food industries are searching newer and cheaper ways to safely produce and storage foods. Nanotechnology offers several options for the production, encapsulation and emulsion of foods. The aim of this study was to investigate effects of nanoemulsion of Zataria multiflora essential oil on microbial, chemical and sensory properties of silver carp fillets.

In general, effects of four treatments of 1) fillet without nanoemulsion of Z. multiflora essential oil (control), treatment; 2) 0.5% nanoemulsion of Z. multiflora essential oil, treatment; 3) 1% nanoemulsion of Z. multiflora essential oil and treatment; and 4) 1/5% nanoemulsion of Z. multiflora essential oil on microbial and chemical parameters of silver carp fillets were investigated trice on Days 0, 3, 6, 9, 12 and 15 at refrigerator temperature.

With increasing Z. multiflora essential oil nanoemulsion, the chemical indices (pH, TVB-N, TBA, PV and FFA) decreased. Microbial count in all treatments, except for 1.5% Z. multiflora essential oil nanoemulsion, crossed the eligible limit (107 Log cfu/g) on Day 15. For sensory evaluation 1.5 and 1% of treatments of Z. multiflora essential oil nanoemulsion included higher qualities. In all four treatments, the color index included bright brown. Results have shown that Z. multiflora essential oil nanoemulsion acts as a natural preservative and increases biochemical parameters (pH, TBA, TVB-N, PV and FFA) while preserving qualitative characteristics of the fillets. Furthermore results demonstrated that the bacterial growth rate was slowed down.

Treatment of 1.5% Z. multiflora essential oil nanoemulsion included the highest efficiency and increased shelf life of the silver carp fillets by 12 (4 days longer than the control).

Since infectious microbial diseases belong to the most common sicknesses in the world, it is necessary to discover and explore new antibacterial materials. Mentha Piperita Lamiaceae is one of the most consumed medicinal plants in the world; having outstanding antimicrobial, pesticide, antiparasitic, antifungal and therapeutic properties. Therefore, aim of this study was to determine the antimicrobial effects of hydroalcoholic extract of Mentha piperita essential oil nanoemulsions against gram-negative bacteria of E.coli. In this laboratory study, Mentha piperita essential oil and tween 80 were mixed by ultrasonification. Then parameters of surfactant concentration, essential oil percentage, and sonication time were studied. The size of nanoemulsion formulations were then analyzed by dynamic light scattering. The antibacterial activity against gram-negative bacteria, i.e. E.coli was studied using 2 different quantitative and qualitative methods of Colony Forming Unit (CFU) and Disc Diffusion Method (DDM), respectively. The results were reported as mean ± standard deviation. The nanoemulsion formulations were obtained in the concentration ranges of 1 to 5 percent Mentha piperita essential oil with the mean droplets size of about 12 nm and antibacterial activity of quantitative method of around 75 percent (based on CFU) and qualitative method of 3.12 mm inhibitory zone diameter around the disc (based on DDM) against gram-negative bacteria of E.coli. The nanoemulsion system was appropriately stable and showed high antibacterial activity against gram-negative bacteria, i.e. E.coli, in which with increasing essential oil concentration, a significant increase in antibacterial activity was observed. Therefore, it seems that synthesized nanoemulsion formulations have remarkable antibacterial activity with nano-scale properties.

Free radicals are one of the causes of cancer. In case of the disease, some cells of the body progress to the surrounding tissues and divide without stopping. The use of natural antioxidants plays a positive role in maintaining the health. Cancer and the presence of free radicals in the body motivated researchers to study substances that may eliminate them. The purpose of this study was to investigate the cytotoxicity and antioxidant effect of Carum Carvi essential oil nanomulsion. In this study, antioxidant activity was measured by DPPH and ABTS in different concentrations of nanoemulsion (200, 400, 600, 800 and 1000 μg/ml). Also, cytotoxicity was investigated by MTT method on breast cancer cells (TUBO) and normal cells (L929) at different concentrations of nanoemulsion. The results of the antioxidant, DPPH and ABTS tests with IC50 indicated the antioxidant properties of Carum Carvi essential oil nanoemulsion. The IC50 showed anticancer activity of the nanoemulsion, however low concentration of nanoemulsion has no significant effect on normal cells. The results suggested that Carum Carvi essential oil nanoemulsion has the ability to inhibit the proliferation of cancer cells and also inhibit free radicals.

Free radicals play a role in the pathology of many diseases, such as cancer, diabetes, heart disease, and especially in the aging process. The use of antioxidant agents, especially antioxidants with plant sources, can play a significant role in the treatment of these diseases. The aim of the present study was to prepare the nanoemulsion formulation of sour cherry kernel oil and to investigate its antioxidant and cytotoxic effects on normal and cancerous cells. Nanoemulsion was prepared by the use of polysorbate 80 and polysorbate 20 in water as an emulsion of oil in water. Polyethylene glycol was used as the co-surfactant. Antioxidant effects of concentrations of 1000, 500, 250, 125, 62.5 and 31.25 μg/ml of nanomulsion were investigated on DPPH and ABTS radicals and compared with glutathione as standard. In addition, the cytotoxic effects of nanomulsion on cancer cells A549 and normal HUVEC cells were investigated. The antioxidant results show the potential of nanoemulsion in the removal of radicals of DPPH and ABTS. Furthermore, the results of the cytotoxicity test indicate the greater effects of nanoemulsion on the elimination of cancer cells compared to normal cells. Overall, the results of this study indicate the potentially antioxidant and anti-cancer effects of nanoemulsion of cherry kernel oil, which can be used to prevent and treat many diseases that are associated with the production of reactive oxygen species.