Physicochemical characterization of Nanoemulsion Citrus Lemon Essential Oil and Antimicrobial Activity Against Listeria Monocytogenes
Imro^ah Ikarini (a,b*),Sudarminto Setyo Yuwono (a), Widya Dwi Rukmi Putri (a), Christina Winarti (b)

a)Agricultural Technology Faculty, Brawijaya University, Veteran Street, Malang, Indonesia
*imroahikarini[at]student.ub.ac.id
b) Research Center for Agroindustry, National Research and Innovation Agency,Cibinong Bogor, Indonesia, 16915

Abstract

Processing of lemons produces waste in the form of peels that have not been used optimally so they are wasted. Lemon peel contains the main component in the form of limonene which is useful as an antimicrobial. In this study, the process of extracting essential oils from California lemon peels was carried out using hydrodistillation. The essential oil that has been produced is then processed into a nanoemulsion to characterize its physicochemical and antimicrobial properties against L. monocytogenes bacteria. Lemon peel essential oil has a yield of 3.645% with an acid number of 3.407. Lemon essential oil nanoemulsion was prepared at a concentration of 1.5%, 2%, and 2.5%. Nanoemulsion at a concentration of 2.5% was able to form a clear zone of inhibition against L. monocytogenes of 11 mm.

Keywords: antibacteria, essential oil, nanoemulsion, peel

Topic: Agricultural product technology