The aim of this study was the preparation of ginger (Zingiber officinale) essential oil nanoemulsions through the bottom up solvent displacement technique. The effects of main processing parameters, namely, the homogenization and evaporation rotating speeds at solvent removing step were also evaluated on mean particle size, polydispersity (PDI), zeta potential, turbidity, antioxidant, and antibacterial activities against S. aurous and E. coli of gained nanoemulsions, using response surface method (RSM). The ginger essential oil nanoemulsions were successfully synthesized, in the particle sizes ranged from 68 to 1,035 nm. The second polynomial models were then suggested in order to predict the studied response characteristics by selected process independent parameters. The multiple graphical optimization suggested that using mixing the organic and aqueous phases in the ranges of 800–1,000 rpm and rotating evaporator at the speeds from 75 to 85 rpm would lead to production of the most desirable nanoemulsions. The observed insignificant differences between the experimental data and calculated ones by models confirmed the suitability and accuracy of suggested models. Thus, it was concluded that the prepared nano‐sized ginger essential oil can be effectively used in several food systems as preservative or flavor modifier agent.

中文翻译：

---

生姜精油纳米乳剂的制备，理化性质和抗菌活性评估

这项研究的目的是通过自下而上的溶剂置换技术制备生姜（Zingiber officinale）精油纳米乳剂。还评估了主要加工参数（即去除溶剂步骤中的均质化和蒸发旋转速度）对平均粒径，多分散度（PDI），ζ电位，浊度，抗氧化剂以及对金黄色葡萄球菌和大肠杆菌的抗菌活性的影响。使用响应表面方法（RSM）对获得的纳米乳液进行分析。成功地合成了姜精油纳米乳液，其粒径为68至1,035 nm。然后提出第二个多项式模型，以便通过选择的与过程无关的参数来预测所研究的响应特性。多重图形优化表明，将有机相和水相在800–1,000 rpm的范围内混合，并以75至85 rpm的转速旋转蒸发器，将产生最理想的纳米乳剂。通过模型观察到的实验数据与计算值之间的微小差异证实了所建议模型的适用性和准确性。从而，