Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions

AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.

Download Full-text

Structure, physical and antioxidant properties of chitosan-gum arabic edible films incorporated with cinnamon essential oil

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.04.189 ◽

2019 ◽

Vol 134 ◽

pp. 230-236 ◽

Cited By ~ 19

Author(s):

Tian Xu ◽

ChengCheng Gao ◽

Xiao Feng ◽

Yuling Yang ◽

Xinchun Shen ◽

...

Keyword(s):

Essential Oil ◽

Antioxidant Properties ◽

Gum Arabic ◽

Edible Films ◽

Cinnamon Essential Oil

Download Full-text

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Journal of Food Process Engineering ◽

10.1111/jfpe.13341 ◽

2019 ◽

Vol 43 (2) ◽

Cited By ~ 3

Author(s):

Mostafa Shahidi Noghabi ◽

Mohammad Molaveisi

Keyword(s):

Essential Oil ◽

Spray Drying ◽

Gum Arabic ◽

Mixture Design ◽

Cinnamon Essential Oil

Download Full-text

Retention and release properties of cinnamon essential oil in antimicrobial films based on chitosan and gum arabic

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.06.003 ◽

2018 ◽

Vol 84 ◽

pp. 84-92 ◽

Cited By ~ 41

Author(s):

Tian Xu ◽

ChengCheng Gao ◽

Yuling Yang ◽

Xinchun Shen ◽

Meigui Huang ◽

...

Keyword(s):

Essential Oil ◽

Gum Arabic ◽

Antimicrobial Films ◽

Cinnamon Essential Oil

Download Full-text

HYGROSCOPIC, THERMAL AND CHEMICAL PROPERTIES OF CINNAMON ESSENTIAL OIL MICROPARTICLE OBTAINED BY SPRAY DRYING

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2017.v29.i11.1499 ◽

2017 ◽

pp. 884 ◽

Cited By ~ 1

Author(s):

Pedro Henrique Campelo ◽

Jayne De Abreu Figueiredo ◽

Vany Ferraz ◽

Maria Irene Yoshida ◽

Regiane Victória De Barros Fernandes ◽

...

Keyword(s):

Essential Oil ◽

Spray Drying ◽

Chemical Properties ◽

Gum Arabic ◽

Scanning Calorimetry ◽

Sigmoidal Curve ◽

Gab Model ◽

Cinnamon Essential Oil ◽

Best Fit ◽

And Chemical Properties

This study aimed at evaluating the potential of gum arabic in combination with maltodextrin for the microencapsulation of cinnamon essential oil by spray drying to maximize its hygroscopic, thermal and chemical stability. The corresponding isotherm exhibited type II behavior (sigmoidal curve), and the best fit was obtained for the GAB model (E = 4.81%). Differential scanning calorimetry (DSC) analysis showed that the increased moisture content caused a significant reduction of the glass transition temperature (Tg) of the microparticles. Microparticles stored at intermediate humidity exhibited thermal stability and a lower mass loss, while storing at low temperatures led to higher antioxidant capacity and cinnamaldehyde retention.

Download Full-text