Chemical Characterization and Antimicrobial Activity of Essential Oils and Nanoemulsions of and .

This study aimed to develop gel nanoemulsions (NEs) of Brazilian essential oils (EOs) from and , as well as to perform chemical characterization and investigate the antimicrobial activity of the EOs and NEs. : The main chemical compounds of EO were curzerene (34.80%) and germacrene B (11.92%), while those of EO were β-caryophyllene (25.92%), β-selinene (22.64%), and γ-selinene (19.13%). The NEs of and had droplet sizes of 105.30 and 99.50 nm and polydispersity index (PDI) values of 0.32 and 0.43, respectively. The NEs remained stable for 30 days of storage at 25 °C, with droplet sizes of 104.7 and 103.8 nm, PDI values below 0.50, and no phase separation. The NE of exhibited inhibition zones ranging from 8.41 to 15.13 mm against the Gram-positive bacterium and the Gram-negative bacteria , , and . Additionally, the NE of showed the largest inhibition zones against (20.97 mm) and (15.20 mm), along with low minimum inhibitory concentration (MIC) values (0.54-1.22 mg/mL) and minimal bactericidal concentration (MBC) values (4.84-11.02 mg/mL) against these pathogenic yeasts. The NE of demonstrated low MIC (1.26 mg/mL) and MBC (11.35 mg/mL) values for . The time-growth inhibition assay also suggests the effectiveness of the NE against the tested pathogens and , highlighting its potential as a novel alternative therapeutic agent.