Fabrication and physicochemical and antibacterial properties of ethyl cellulose‐structured cinnamon oil oleogel: relation between ethyl cellulose viscosity and oleogel performance

Abstract

Background Edible packaging and coating with natural antimicrobials such as essential oils is an emerging technology for the control of pathogen growth in meat products. This study aimed to explore ethyl cellulose (EC) of three viscosities for the structuring of cinnamon essential oil (CEO), and investigated the physicochemical properties of the resulting oleogel and its emulsion, as well as the corresponding antibacterial activity in model and actual environments (as in sausages). Results The network structure of CEO‐EC oleogel was more compact with increased EC viscosity, thereby improving the binding capacity and stability of the oil. A positive correlation was found between EC viscosity and particle size of the CEO‐EC emulsion. The 45 cP CEO‐EC emulsion exhibited greatest antimicrobial activitiy in models with Escherichia coli (E. coli) O157:H7 (ATCC 700927) and Staphylococcus aureus (S. aureus) (ATCC 29213), as well as in sausage, with respect to total counts of mesophilic bacteria, psychrotrophs, lactobacilli, and pseudomonads. Conclusion The CEO‐EC oleogel has antibacterial activity, determined by the EC viscosity, that provide potential antibacterial protection for meat products and might be especially suitable for some traditional Chinese ready‐to‐eat sausages without strictly sealed packaging. © 2019 Society of Chemical Industry

Cinnamon Cassia Oil Emulsions Stabilized by Chitin Nanofibrils: Physicochemical Properties and Antibacterial Activities

“…For chitosan/cinnamaldehyde films prepared from nanoemulsions stabilized by medium-chain triglycerides and Tween 80, the inhibition zone diameter against E. coli was reported to be around 7–12 mm . Similar results have been reported for the presetting cinnamon essential oil oleogels structured with ethyl cellulose using monostearin and sucrose ester as surfactants, where the inhibition zone diameter of E. coli increased from about 11 mm (pure oil) to about 14 mm in the presence of ethyl cellulose with a viscosity of 45 cP. This could be explained by the diffusion disk assay, where the antibacterial performance was influenced by the diffusion ability of the effective component, like C. cassia oil in this work.…”

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

“…The mechanical properties of the EC‐oleogels can be altered by simply changing solvent polarity, EC type (for example, molecular weight, substitution degree, and concentration), and processing conditions (for example, setting temperature and surfactant addition; Davidovich‐Pinhas et al., ). Most recently, novel applications of EC‐oleogels have been exploited as the oil phase to construct cinnamon oil‐loaded O/W emulsions with antibacterial properties (Zhang et al., ), or as the delivery system of lipophilic bioactive (for example, β‐carotene) for controlled transfer and enhanced stability (O'sullivan, Davidovich‐Pinhas, Wright, Barbut, & Marangoni, ). Other structuring agents, such as hydrophobically modified chitin (Huang et al., ), crude chitin or chitin nanocrystal with surfactants (that is, phosphatidylcholine (PC), modified PC, or sorbitan monostearate) (Nikiforidis & Scholten, ), and palm stearine microcapsule coated with methylcellulose (Patel, ), have also been reported to produce oleogels using a direct dispersion method.…”

Preparation of Protein Oleogels: Effect on Structure and Functionality

“…Up to now, there are no extensive studies on the application of protein oleogels in food products available, but mainly oleogels based on polysaccharides have been tested in several application studies. Oleogels based on ethylcellulose have been used in meat applications like sausages [49][50][51][52][53][54][55], but also in bread [58], ice cream [101], chocolate [102], and as antibacterial edible packaging [56]. Oleogels obtained by the emulsion-templated approach structured with methylcellulose [71] and pectin [69] have been tested in sponge cakes.…”

“…The use of biopolymers is more complex, as they are often hydrophilic and therefore more difficult to introduce into an oil phase. Due to its hydrophobic nature, ethylcellulose has been shown to be an effective oleogelator by direct dispersion, alone or in combination with surfactants [48][49][50][51][52][53][54][55][56][57][58][59][60][61][62][63][64][65][66]. Another biopolymer with rather hydrophobic properties used to structure oil is chitin [67,68].…”