Nanoemulsion of cinnamon essential oil Co-emulsified with hydroxypropyl-β-cyclodextrin and Tween-80: Antibacterial activity, stability and slow release performance

This research focused on the study of the capability of cinnamon essential oil as antibacterial agent, when it is made as a microemulsion solution. The study occupied further research on specific type, concentration, and amount of emulsifier needed to make the cinnamon essential oil miscible in water without causing destruction in its antibacterial activity. Four different emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose (CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial activity of the microemulsion solution of cinnamon essential oil was tested against two types of pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an emulsifier. The results of this study indicated that microemulsion solution has antibacterial activity best is a combination between the CMC and the essential oil of cinnamon

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Chemical Indices and Antibacterial Properties of Some Essential Oils of Apiaceae and Lauraceae Spices in Southwest of Algeria

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-130 ◽

2019 ◽

Author(s):

Dalila Razni ◽

Linda Rouisset ◽

Elhassan Benyagoub

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Essential Oils ◽

Enterococcus Faecalis ◽

Antibacterial Properties ◽

Independent Effect ◽

Diffusion Method ◽

Bacterial Strains ◽

Cinnamon Essential Oil ◽

The One

This study is a part of the valorization of extract from three most commonly used Algerian spices, namely; caraway and cumin seeds and cinnamon bark. On the one hand, it aims at characterizing the chemical indices of extracted essential oils and evaluating the antibacterial activity of each essential oil by titration and disc diffusion method respectively. On the other hand, it attempts at evaluating the combined action of essential oils against four reference pathogenic bacterial strains, namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis by well and Chabbert-type diffusion method. The essential oils obtained by the hydrodistillation method have a relatively average extraction about 1.43, 2.3 and 2.5%, respectively for caraway, cumin, and cinnamon. The acid index indicates the behavior and amount of free acids present in the essential oil, in which the acid and saponification indices of cinnamon essential oil indicate a value of 4.48 and 168.56 respectively. It can also inform us about the susceptibility of the oil to undergo alterations. The antibacterial activity results showed that cinnamon essential oil (EO) proved to be the most active against the tested bacterial strains; caraway EO was active against Enterococcus faecalis, and the antibacterial action of cumin EO was the lowest. However, the association of the extracted essential oils has a higher synergistic effect than the independent effect of each essential oil, in which the MIC value found was estimated at 10 to 20 (V/V), 40 to 50 (V/V) and 50 to 70 (V/V) respectively for cinnamon, cumin and caraway. The obtained results show that the response to the antibacterial activity varies according to the plant species used and the extract tested alone or in combination.

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Alginate Biocomposite Films Incorporated with Cinnamon Essential Oil Nanoemulsions: Physical, Mechanical, and Antibacterial Properties

International Journal of Polymer Science ◽

10.1155/2018/1519407 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 8

Author(s):

Kporwodu Frank ◽

Coralia V. Garcia ◽

Gye Hwa Shin ◽

Jun Tae Kim

Keyword(s):

Tensile Strength ◽

Essential Oil ◽

Antibacterial Properties ◽

Tween 80 ◽

Probe Type ◽

Elongation At Break ◽

Biocomposite Films ◽

Inhibition Zones ◽

Cinnamon Essential Oil ◽

Fresh Foods

Alginate-based antibacterial biocomposite films were prepared by incorporating with cinnamon essential oil nanoemulsions (CEO-NE). CEO-NE was first prepared by mixing and homogenizing the oil phase and aqueous phase containing polysorbate 80 (Tween 80), using a probe-type ultrasonication equipment. The biocomposite films were then prepared by incorporating the CEO-NE to an aqueous solution of alginate and glycerol, homogenizing, casting, and drying. The mean droplet size, zeta potential, and polydispersity index of the CEO-NE were 92.2 nm, −15.58 mV, and 0.25, respectively. Young’s modulus of the CEO-NE/alginate biocomposite films was significantly increased with an increasing concentration of CEO-NE, while their elongation at break was significantly decreased. However, the tensile strength of the CEO-NE/alginate biocomposite films was not significantly changed. The maximum tensile strength and elongation at break of the biocomposite films were 15.63 MPa and 23.67%, respectively, corresponding to the biocomposite films containing 20% CEO-NE. The biocomposite films containing 20% CEO-NE also showed strong antibacterial effects against Salmonella typhimurium, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, achieving inhibition zones from 29.7 to 53.0 mm. These results show the potential of the CEO-NE/alginate biocomposite films as antibacterial packaging for extending the shelf life of fresh foods.

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Salvia Officinalis Essential Oil Loaded Gelatin Hydrogel as Potential Antibacterial Wound Dressing Materials

Revista de Chimie ◽

10.37358/rc.18.2.6118 ◽

2018 ◽

Vol 69 (2) ◽

pp. 410-414

Author(s):

Timea Gherman ◽

Violeta Popescu ◽

Rahela Carpa ◽

Georgiana Luminita Gavril ◽

Maria Rapa ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Chemical Interaction ◽

Second Order ◽

Salvia Officinalis ◽

Diffusion Method ◽

Order Kinetic ◽

Hydrogel Matrix ◽

Cinnamon Essential Oil ◽

Enhanced Stability

Salvia officinalis essential oil loaded gelatin hydrogels with improved antibacterial activity and enhanced stability was prepared by microwave-assisted polymerization method. FT-IR spectra indicated no chemical interaction between the hydrogel matrix and the essential oil functional groups. According to the swelling studies, enhanced stability in all pH media was obtained. Studying two kinetic models: Fickian transport and Schott second order kinetic model, it was demonstrated that the swelling process of the prepared hydrogels occurs after a second order kinetics. Antibacterial activity, investigated by the agar diffusion method, regarding S. aureus and E. coli is comparable to that of silver nanoparticles and twice more efficient compared to cinnamon essential oil.

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The Antibacterial Activity of Cinnamon Essential Oil against Foodborne Bacteria: A Mini-Review

Journal of Human Environment and Health Promotion ◽

10.29252/jhehp.6.3.1 ◽

2020 ◽

Vol 6 (3) ◽

pp. 101-105

Author(s):

Zohreh Nematollahi ◽

◽

Maryam Ebrahimi ◽

Mojtaba Raeisi ◽

Yousef Dadban Shahamat ◽

...

Keyword(s):

Antibacterial Activity ◽

Essential Oil ◽

Foodborne Bacteria ◽

Cinnamon Essential Oil

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Use of Microcapsules of Oregano Essential Oil to Extend the Shelf Life of Strawberries

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.262.422 ◽

2012 ◽

Vol 262 ◽

pp. 422-425

Author(s):

Guang Fa Liu ◽

Jian Qing Wang ◽

Ya Zhu Zhao

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Shelf Life ◽

Antimicrobial Properties ◽

Tween 80 ◽

Oregano Essential Oil ◽

Plant Essential Oils ◽

Uv Visible ◽

Bioactive Agents ◽

Cinnamon Essential Oil

This work explored the use of microcapsules of natural plant essential oils to increase the shelf life of strawberries during storage. First, antimicrobial tests were performed with selected essential oils to evaluate their antimicrobial capacities against moulds isolated from strawberries. Oregano essential oil was found as strong bioactive agents against moulds from strawberries, whereas cinnamon essential oil had lower antimicrobial properties. Then, microcapsules of oregano essential oil were prepared with oregano essential oil, sodium alginate, Tween 80, and monoglycerides, and their internal structure were observed by SEM, and their oils contain were tested by UV-visible spectrophotometer inspection. Different amounts of microcapsules of oregano essential oil were wrapped into small polypropylene non-woven package, and they were pasted on the internal of corrugated boxes. Finally, freshly picked strawberries were put into corrugated boxes and stored at room temperature (from 16°C to 18°C) for 4 days. The results showed that the use of microcapsules of oregano essential oil could effectively inhibit the decay of strawberries, maintain their quality, and extend their shelf life. Strawberries presented the best quality when the amount of microcapsules arrived at 0.828 grams per 500 grams of strawberries.

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