The practical usage of essential oil (OEO) in foods is limited due to its poor solubility in water, higher volatility, and instability. This research aimed to prepare OEO nano-emulsion (OEO-NE) by high-pressure homogenization technique and characterize its nano-form (particle size, zeta potential, structure, FTIR, and thermodynamic stability). The antibacterial activity of OEO was researched using network pharmacology and molecular docking. Furthermore, the antibacterial and antioxidant activities of OEO-NE and OEO were researched. The OEO-NE exhibited long-term storage stability compared to the OEO, with particle size changing to 40.90 nm ∼ 68.09 nm and zeta potential changing to −38.37 mV ∼ −35 mV over 31 storage days at 4 °C and 25 °C. Dihydro-β-ionone and linalool oxide showed better binding affinity for TyrRS than 24 kDa. In addition, nano-emulsification effectively stabilizes the antibacterial and antioxidant activity of OEO. Therefore, OEO-NE is an effective strategy to enhance stability and bioavailability.

中文翻译：

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桂花精油的纳米乳化：表征、稳定性和分子相互作用解释抗菌活性


精油（OEO）在食品中的实际应用由于其水溶性差、挥发性较高和不稳定而受到限制。本研究旨在通过高压均质技术制备OEO纳米乳液（OEO-NE），并对其纳米形态（粒径、zeta电位、结构、FTIR和热力学稳定性）进行表征。利用网络药理学和分子对接研究了OEO的抗菌活性。此外，还研究了OEO-NE和OEO的抗菌和抗氧化活性。与OEO相比，OEO-NE表现出长期储存稳定性，在4℃和25℃下储存31天后，粒径变化为40.90nm～68.09nm，zeta电位变化为-38.37mV～-35mV。二氢-β-紫罗兰酮和芳樟醇氧化物对 TyrRS 的结合亲和力优于 24kDa。此外，纳米乳化有效稳定了OEO的抗菌和抗氧化活性。因此，OEO-NE是提高稳定性和生物利用度的有效策略。