The present study mainly focused for the development of replacements for the synthetic chemical additives in food products and cosmetics. The essential oils of Tulsi (Ocimum sanctum), Lemongrass (Cymbopogon nardus), Garlic (Allium sativum), Marigold (Tagetes patula) and Rice (Ricebran oil from husk of Oryza sativa) were selected for the microemulsion preparation. High energy emulsification method achieved using Ultrasonication and the prepared microemulsions were tested for radical scavenging activity using DPPH method to determine the antioxidant levels and the antimicrobial properties by using agar diffusion and micro dilution methods on Pseudomonas aeruginosa. The zone of inhibition obtained was compared with that of control having only the antibiotic, it was found to be increased by 25% for antibiotic 1 (Ciprofloxacin) and by 26.67% for antibiotic 2 (Cotrimoxazole). The maximum antioxidant activity of 66.5% found in the TCM blend indicates that the antimicrobial and antioxidant activity can be exploited the TCM blend as the ideal food and cosmetic preservative.
