CHEMICAL PROFILE AND ANTIMICROBIAL POTENTIAL OF THE ESSENTIAL OIL NANOEMULSION ZINGIBER OFFICINALE

Objective: This study aimed to characterize the chemical composition of Zingiber officinale essential oil and evaluate the antimicrobial activity of its nanoemulsion against pathogenic bacterial strains. Methods: The essential oil was extracted by hydrodistillation and analyzed by GC-MS. Nanoemulsions were prepared by the phase inversion method using Tween 20 as surfactant. Antimicrobial activity was assessed against eight bacterial strains using the broth microdilution method to determine Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) values. Results: GC-MS analysis identified 45 compounds, representing 98.06% of the total oil composition, with α-zingiberene (27.49%), β-sesquiphellandrene (13.16%), ar-curcumene (11.21%), α-farnesene (6.91%), and β-bisabolene (5.58%) as the major constituents. The nanoemulsion exhibited significant antimicrobial activity against all tested strains, with MIC values ranging from 4.02 to 7.24 mg/L and MBC values from 7.02 to 13.94 mg/L, significantly lower than those observed for conventional antibiotics. The most pronounced effects were observed against E. coli (MIC = 4.02 mg/L, MBC = 7.02 mg/L) and P. aeruginosa (MIC = 4.24 mg/L, MBC = 9.72 mg/L). Conclusion: Z. officinale essential oil nanoemulsion presents a promising antimicrobial profile, particularly through multi-targeted mechanisms that effectively inhibit bacterial growth and reduce the likelihood of resistance development. These findings position nanoemulsion as a potential candidate for the development of plant-based antimicrobial agents, offering a natural alternative for infection control and food preservation.