Physicochemical properties evaluation of Sandalwood (Santalum album linn) essential oil nanoemulsion

The use of nanotechnology in the food industry provides facilities such as encapsulation, targeted transfer of plant compounds and extracts without unfavourable sensitive effects. In this study, the essential oil (EO) of Santalum album (Santalum album linn.) was used to prepare a nanoemulsion. The nanoemulsion characteristics were evaluated and the data was optimized. To conduct the research, Design-Expert 12, statistical method of response surface, Central composite design with variables such as ultrasound frequency (25-31 kHz), ultrasound duration (10-20 sec.), and Santalum album EO (1%-10%) were used. After extraction of EO and identification of its effective compounds; percentage of antioxidant activity, viscosity, color indexes and the particle size of nanoemulsions tests were done. After optimization, stability test was performed on the optimized sample. The optimization results showed that with 5.5% Santalum album EO, ultrasound frequency of 28 KHZ, ultrasound duration of 15 seconds a nanoemulsion having optimum characteristics can be produced. After repeating the experiments for the obtained point, resulted in production of a nanoemulstion having particle size of 230 nm, the viscosity of 3.10 mPa.s, the brightness index of 78, the whiteness index of 58, and the antioxidant activity of 70%. It is believed these nanoemulsions have the potential to be used in the cosmetics, pharmaceutical and food industries.