Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

2019 ◽  
Vol 15 (9) ◽  
Author(s):  
Shuzhi Li ◽  
Jingyang Zhou ◽  
Yanan Wang ◽  
Anguo Teng ◽  
Kai Zhang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Processing ◽  
Antibacterial Agent ◽  
Inhibitory Concentration ◽  
Hydroxypropyl Methylcellulose ◽  
Antimicrobial Properties ◽  
Oil Emulsion ◽  
Oil Emulsions ◽  
Cinnamon Essential Oil

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.

scholarly journals Variability of Chemical Compositions and Antimicrobial and Antioxidant Activities of Ruta chalepensis Leaf Essential Oils from Three Palestinian Regions

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Nidal Jaradat ◽  
Lina Adwan ◽  
Shadi K’aibni ◽  
Abdel Naser Zaid ◽  
Munqez J. Y. Shtaya ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Antibacterial Activities ◽  
Chemical Compositions ◽  
Ruta Chalepensis

Introduction. Interest in essential oils was recently revived with their popularity increasing in medicine, pharmacy, and aromatherapy. This study was performed to identify the chemical compositions of the essential oil of Ruta chalepensis growing wildly in three regions in Palestine and to assess and compare their antimicrobial and antioxidant activities. Methods. Identification of the essential oil was performed by gas chromatography coupled with mass spectrometry (GC-MS). Antimicrobial activity was tested against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Methicillin-Resistant Staphylococcus aureus, and Candida albicans by using minimum inhibitory concentration (MIC) assay, while antioxidant activity was analyzed by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method. Results. The essential oils of R. chalepensis from Jerusalem and Hebron regions have almost identical components; the major compounds identified were linalyl acetate and β-linalool; these essential oils exerted potential antioxidant and antibacterial activities. On the other hand, the major components of the plant essential oil from Jenin region were 2-undecanone and 2-nonanone, which exhibited potential antifungal activity. Conclusions. The phytoconstituents and antioxidant and antimicrobial properties of the essential oil of R. chalepensis from different regions in Palestine were established in this study. The obtained results indicate possible applications for R. chalepensis in the treatment of various infectious and noninfectious diseases.

scholarly journals Garlic, Onion, and Cinnamon Essential Oil Anti-Biofilms’ Effect against Listeria monocytogenes

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 567 ◽  
Author(s):  
Mariem Somrani ◽  
María-Carmen Inglés ◽  
Hajer Debbabi ◽  
Ferid Abidi ◽  
Alfredo Palop
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Cell Attachment ◽  
Antibiofilm Activity ◽  
Initial Cell ◽  
Food Industries ◽  
Crystal Violet Assay ◽  
Cinnamon Essential Oil

Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to biocides. The search for natural effective alternatives for the prevention and the control of biofilms has increased lately. The aim of this research was to test the antibacterial and the anti-biofilm activities of cinnamon, onion, and garlic essential oils against Listeria monocytogenes. The methodology highlighted first the effect of these essential oils on L. monocytogenes using disc diffusion and minimum inhibitory concentration (MIC) methods and then on initial cell attachment and six hours preformed biofilms. The inhibition of biofilms was assessed by crystal violet assay. Sulfides were the most abundant compounds present in onion and garlic essential oils, while cinnamaldehyde was predominant in cinnamon essential oil. MIC values were of 0.025 mg mL−1 for onion essential oil and 0.100 mg mL−1 for cinnamon and garlic. Onion essential oil inhibited initial cell attachment by 77% at 0.5 of the MIC dose, while at MIC, cinnamon and garlic essential oils inhibited the initial microbial adhesion completely. All three essential oils completely inhibited initial cell attachment when applied at 2 MIC. On the contrary, preformed biofilms were more resistant, and the inhibition rate ranged from 33% to 78%. In summary, this investigation revealed that the essential oils of garlic, onion, and cinnamon show an effective antibiofilm activity against L. monocytogenes and are promising natural antimicrobial alternatives for food processing facilities.

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

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.

Antimicrobial properties and sensorial acceptability of edible antimicrobial films from seaweed (Kappaphycus alvarezii) and cinnamon (Cinnamomum zeylanicum) essential oil

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 266-272
Author(s):  
W.M. Siah ◽  
A. Aminah ◽  
A. Ishak
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Kappaphycus Alvarezii ◽  
Antimicrobial Properties ◽  
Overall Acceptability ◽  
Packaged Foods ◽  
Antimicrobial Films ◽  
Cinnamon Essential Oil ◽  
Hedonic Scale

Packaging of foods by using edible antimicrobial films (EAF) incorporated with essential oils is able to reduce the spoilage of food due to surface contamination. Essential oils are highly volatile and have strong aromas that can affect their function and consumer acceptance. This paper discussed the effect of cinnamon essential oil (CEO) concentrations on the antimicrobial activity and sensory acceptability of EAF produced from seaweed through a casting method. The CEO was added into the formulations at 10, 20, 30, 40 and 50 g/kg levels. The EAF showed antimicrobial activity against the tested microorganisms with the highest antimicrobial activity at the concentration of 40 g/kg CEO. However, based on the results obtained from a sensory evaluation using a 7-points hedonic scale, the overall acceptability was 3.23 which was lower than the minimum acceptability score of 4. Hence, the highest acceptable level of CEO in the EAF was 30 g/ kg. It is recommended that the CEO of 30 g/kg could be incorporated into edible film and act as an alternative method to extend the shelf life of packaged foods.

scholarly journals Chemical composition, antimicrobial activity and biological properties of essential oils

2015 ◽  
Vol 9 (2) ◽  
pp. 9-13 ◽  
Author(s):  
Amir Hossein Saeidnejad ◽  
Peyman Rajaei
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Biological Properties ◽  
Antioxidant Agents ◽  
Ancient Times ◽  
High Concentrations ◽  
Oil Repellent

Essential oils constitute a heterogeneous collection of chemical compounds. Their main characteristics are that they all synthesized by plants and are volatile and mostly soluble in ethanol. They have traditionally been obtained from plants and they have been widely used for insecticidal, medicinal and cosmetic purposes. Essential oils contains about 20–60 components at quite different concentrations and they are characterized by two or three major components at fairly high concentrations. Lately, the essential oils and various extracts of plants have gained special interest as sources of natural antimicrobial and antioxidant agents because of the resistance to antibiotics that some microorganisms have acquired and the possible toxicities of the synthetic antioxidants. Spices consumed daily in different types of food to improve flavors, since ancient times, are well known for their antioxidant and antimicrobial properties. During recent decades, numerous numbers of plants have been monitored for their possible role as repellents and insecticides. In this review, the chemical composition profile of some important medicinal plants was evaluated, then antimicrobial properties of a number of essential oils was compared. Antioxidant activity of some essential oils was also considered. Finally, essential oil repellent properties an an important characteristics was evaluated. Further investigation for available data related to the other biological properties of medicinal plants essential oil is recommended.DOI: http://dx.doi.org/10.3126/ijls.v9i2.12043 International Journal of Life Sciences 9 (2) : 2015; 9-13

scholarly journals Antimicrobial activity of the volatile phase of essential oils and their constituents on Legionella pneumophila

2020 ◽  
Vol 14 (1) ◽  
pp. 54-61
Author(s):  
Lucia Bićanić ◽  
Silvestar Mežnarić ◽  
Ivana Gobin
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Legionella Pneumophila ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Model Organism ◽  
Public Health Problem ◽  
Volatile Components ◽  
Atypical Pneumonia ◽  
Pontiac Fever

Abstract Pathogenic bacteria of the genus Legionella cause atypical pneumonia known as Legionnaires’ disease and flu – like disease known as Pontiac fever. As pathogens of the respiratory system, these bacteria represent a public health problem and there is a need for examine new alternative ways to inactivate them. These bacteria live naturally in water and are transmitted by infectious aerosols. To purify the air, essential oils that show antimicrobial properties are widely used. The anti-Legionella activity of five exotic essential oils and five Mediterranean essential oils characteristic for coastal Croatia was examined. Model organism used in experiments was L. pneumophila (strain 130b). This experiment was conducting with modified version of sealed plate method using a BCYE medium. The exotic essential oil with highest anti-Legionella activity was Niaouli essential oil, and the best anti-Legionella activity among Mediterranean essential oils showed Immortelle essential oil. Anti- Legionella activity of four main chemical compounds was examined and compound that show significant highest anti-Legionella activity was α – pinene. Volatile components of essential oils have a great potential as anti-Legionella agents and further research are needed.

scholarly journals Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli

2022 ◽  
Vol 10 (1) ◽  
pp. 109
Author(s):  
Mohammadreza Pajohi Alamoti ◽  
Behnaz Bazargani-Gilani ◽  
Razzagh Mahmoudi ◽  
Anna Reale ◽  
Babak Pakbin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Multidrug Resistant ◽  
Zataria Multiflora ◽  
Cuminum Cyminum ◽  
Plant Essential Oils ◽  
E Coli ◽  
Mentha Longifolia

Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as Ferulago angulata, Zataria multiflora, Cuminum cyminum, and Mentha longifolia against antibiotic-resistant Escherichia coli (E. coli) strains. For this purpose, the Escherichia coli strains, isolated from raw cow’s milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e., streptomycin, tetracycline, gentamicin, chloramphenicol, ciprofloxacin, and cefixime). Thus, the E. coli strains were tested for their susceptibility to the above-mentioned essential oils. Regarding antibiotics, the E. coli strains were highly sensitive to ciprofloxacin. In relation to essential oils, the most effective antibacterial activity was observed with Zataria multiflora; also, the bacteria were semi-sensitive to Cuminum cyminum and Mentha longifolia essential oils. All strains were resistant to Ferulago angulata essential oil. According to the results, the essential oil of Zataria multiflora can be considered as a practical and alternative antibacterial strategy to inhibit the growth of multidrug-resistant E. coli of dairy origin.

scholarly journals Chemical Composition and Antifungal Activity of the Essential Oils of Schinus weinmannifolius Collected in the Spring and Winter

2014 ◽  
Vol 9 (9) ◽  
pp. 1934578X1400900
Author(s):  
Camila Hernandes ◽  
Silvia H. Taleb-Contini ◽  
Ana Carolina D. Bartolomeu ◽  
Bianca W. Bertoni ◽  
Suzelei C. França ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Minimum Inhibitory Concentration ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Biological Activities ◽  
Antimicrobial Action ◽  
Pharmacological Profile

Reports on the chemical and pharmacological profile of the essential oil of Schinus weinmannifolius do not exist, although other Schinus species have been widely investigated for their biological activities. This work aimed to evaluate the chemical composition and antimicrobial activity of the essential oil of S. weinmannifolius collected in the spring and winter. The essential oils were extracted by hydrodistillation, analyzed by GC/MS and submitted to microdilution tests, to determine the minimum inhibitory concentration. The oils displayed different chemical composition and antimicrobial action. Bicyclogermacrene and limonene predominated in the oils extracted in the winter and spring, respectively, whereas only the latter oil exhibited antifungal activity.

scholarly journals Comparison study of flaxseed, cinnamon and lemon seed essential oils additives on quality and fermentation characteristics of lucerne silage

2020 ◽  
Vol 115 (2) ◽  
pp. 455
Author(s):  
Maghsoud BESHARATI ◽  
Masomeh NIAZIFAR ◽  
Zabihollah NEMATI ◽  
Valiollah PALANGI
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Crude Protein ◽  
Volatile Fatty Acids ◽  
Nutritive Value ◽  
Chemical Properties ◽  
Gas Production ◽  
Oil Additives ◽  
Aerobic Stability ◽  
Cinnamon Essential Oil

<p>This experiment was performed to investigate the effects of some essential oils on chemical properties and aerobic stability of lucerne silage. Treatments included lucerne silage without additives (control), lucerne silage with 60 mg cinnamon essential oil/kg, lucerne silage with 60 mg flaxseed essential oil/kg, lucerne silage with 60 mg lemon seed essential oil/kg, lucerne silage with 180 mg blend of essential oils (60 mg cinnamon + 60 mg flaxseed + 60 mg lemon seed essential oils/kg).<strong> </strong>Adding essential oils to lucerne silage reduced silage pH (<em>p </em>&lt; 0.001) compared to control. The highest level of total volatile fatty acids (tVFA) was found when lemon seed essential oil and the lowest level when flaxseed essential oil was used. The lucerne silages treated with essential oils had the highest crude protein contents (<em>p </em>&lt; 0.01). Untreated lucerne silage had the highest level of gas production compared to lucerne silage treated with lemon seed and flaxseed essential oils (<em>p </em>&lt; 0.01). The essential oil additives increased the aerobic stability of the silage. It can be concluded that the use of essential oil additive in the preparation of high quality lucerne silage, can improves the quality and nutritive value of silages.</p>

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