Preparation, characterization, and antimicrobial activity of cinnamon essential oil and cinnamaldehyde nanoemulsions

Badr, Mai M.; Badawy, M. E. I.; Taktak, Nehad E. M.

doi:10.1080/10412905.2022.2107100

Cited by 8 publications

(4 citation statements)

References 64 publications

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“…Moghimi et al [ 25 ] have reported that the antimicrobial activity of sage essential oil increased after its incorporation into the nanoemulsion. Thyme essential oil [ 26 ], thymus daenensis essential oil [ 27 ], and cinnamon essential oil [ 28 ] yielded similar results in studies on the antibacterial activity of nanoemulsions. In ultrasonic emulsification, ultrasonic waves generate cavitation forces that convert the macroemulsion into nanoemulsion.…”

Section: Resultsmentioning

confidence: 92%

Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil (Myrtus communis L.) on Listeria monocytogenes in Kasar Cheese

2022

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The present study aimed to characterize the physical properties of nanoemulsion-based sodium alginate edible coatings containing myrtle (Myrtus communis L.) essential oil and to determine its inhibitory effects on Listeria monocytogenes in fresh Kasar cheese during the 24-day storage at 4 °C. The GC-MS analysis showed that the main components of myrtle essential oil were 1,8-cineol (38.64%), α-pinene (30.19%), d-limonene (7.51%), and α-ocimene (6.57%). Myrtle essential oil showed an inhibitory effect on all tested L. monocytogenes strains and this effect significantly increased after ultrasonication. Minimum inhibitory and minimum bactericidal concentrations of myrtle essential oil nanoemulsion were found to be 4.00–4.67 mg/mL and 5.00–7.33 mg/mL, respectively. The antibacterial activity of myrtle essential oil nanoemulsion against L. monocytogenes was confirmed by the membrane integrity and FESEM analyses. Nanoemulsion coatings containing myrtle essential oil showed antibacterial activity against L. monocytogenes with no adverse effects on the physicochemical properties of cheese samples. Nanoemulsion coatings containing 1.0% and 2.0% myrtle essential oil reduced the L. monocytogenes population in cheese during the storage by 0.42 and 0.88 log cfu/g, respectively. These results revealed that nanoemulsion-based alginate edible coatings containing myrtle essential oil have the potential to be used as a natural food preservative.

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Section: Resultsmentioning

confidence: 92%

Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil (Myrtus communis L.) on Listeria monocytogenes in Kasar Cheese

2022

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“…flexneri by 8.55 logCFU/mL while, Luciano et al (2023) provided promising results as their CI NE in 0.6 μL/mL was able to demonstrate bactericidal effects against Listeria monocytogenes and improved the sensory properties of fresh-cut melon and papaya during 7 days storage. Badr, Badawy, and Taktak (2022) in their study reported that CT NEs outperformed in terms of antioxidant and antibacterial effects against Salmonella typhimurium and S. aureus. Finally in accordance with (Fu et al, 2022), nanoformulated, E.G., even at a concentration of 0.02 mg/μL -1 , strong effects were observed against E. coli and S aureus.…”

Section: Introductionmentioning

confidence: 97%

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Zaharioudakis,

Salmas,

Andritsos

et al. 2024

Front. Food. Sci. Technol.

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Introduction: Nowadays, the bioeconomy and sustainability trends drive the food sector to replace chemical preservatives with bioactive compounds recovered from biomass such as essential oils (EOs) and their derivatives. Moreover, nanotechnology trend drives food sector in the nanoencapsulation of such bioactive compounds in novel edible formulations such as nanoemulsions to enhance their controlled release properties, their bioactivity and their biocompatibility.Methods: In this study the development and characterization of novel casein/lecithin (CSN/LCN) based nanoemulsions (NEs) with carvacrol (CV), cinnamaldehyde (CI), citral (CT), and eugenol (EG) as nanoencapsulated oil phase is presented as well as the application of such NEs as active coatings for the preservation of fresh pork tenderloin.Results and discussion: DLS measurements as well as TEM images showed an average particle size distribution of 20–40 nm for all obtained NEs, while z-potential results indicate their physicochemical stability. All the obtained NEs needed at least 5 times less amount of EOs derivatives to scavenge 50% of radicals and demonstrated a higher antibacterial activity against Escherichia coli and Listeria monocytogenes compared to free EOs derivatives. Pork fresh tenderloin meat treated with NEs demonstrated 30% higher efficacy in obtained lipid oxidation values than uncoated pork meat samples and 12% higher efficacy in obtained lipid oxidation values than pork meat samples treated with EOs derivatives. From a microbiological point of view NEs manage to extend pork tenderloin meat shelf life by 6 days compared to uncoated pork tenderloin meat and by 3 days compared to tenderloin pork meat coated with free EOs derivatives. Lab* colorimetry analysis as well as sensory analysis revealed that such edible CSN/LCN based NEs succeeded to preserve the texture, appearance, and color of pork tenderloin meat in higher acceptance limits compared to the corresponding characteristics of pork tenderloin meat coated with free EOs derivatives. Overall, the current study suggests novel CSN/LCN-based edible NEs as a promising technology that can be used as edible active coatings in the meat food industry.

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“…Ginger, cloves, peppercorns, and cinnamon have medicinal and dietary value [8], and EOs derived from these agricultural products have been shown to be effective fungicides [9][10][11][12][13]. Ginger, gingerene, linalool, and citral have been reported to be the chemical constituents of ginger-derived EOs [9]; these products exhibit antimicrobial activity against Fusarium solani, Pyricularia oryzae, Colletotrichum falcatum, Ganoderma boninense, and Rigidoporus microporus [10].…”

Section: Introductionmentioning

confidence: 99%

“…Linalool and limonene are components of peppercorn oil, which have a significant inhibitory effect against Malassezia restricta [12]. Badr et al [13] reported that in cinnamon, cinnamon EO and its main component cinnamaldehyde (CA) exhibited antimicrobial activity against Aspergillus flavus, Candida albicans, Staphylococcus aureus, and Aspergillus niger.…”

Section: Introductionmentioning

confidence: 99%

Cinnamaldehyde Acts as a Fungistat by Disrupting the Integrity of Fusarium oxysporum Fox-1 Cell Membranes

Zhou,

Hu,

Wang

et al. 2024

Horticulturae

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To counter the harmful impacts of agricultural chemicals on the environment and human health, there is an increasing demand for safe, eco-friendly, and potent plant-based biopesticides. In this study, we aimed to investigate the antimicrobial effects of ginger essential oil and selected volatile compounds (linalool, eugenol, citral, and cinnamaldehyde [CA]) against Fusarium oxysporum FOX-1. Minimum inhibitory concentrations (MICs) were determined using the mycelium growth inhibition method. The compound CA exhibited the most potent antifungal effect against F. oxysporum FOX-1 and was selected for further investigation. After treatment with CA at 1/2 MIC or MIC, the spore germination of F. oxysporum FOX-1 was significantly inhibited at 12 h. Furthermore, microscopic observation revealed that CA treatment resulted in the morphological degradation of F. oxysporum FOX-1. CA destroyed the cell membrane integrity of F. oxysporum FOX-1, increasing the relative conductivity and the leakage of intracellular protein, nucleic acids, and malondialdehyde, affecting the integrity and metabolism of the cell membrane. The effects were positively related to CA concentration. Additionally, in vivo experiments with rhizome sections showed that CA significantly reduced the pathogenicity of F. oxysporum FOX-1. Overall, these findings provide evidence for the potential of using ginger essential oil components as fungicides, offering a basis for future research to develop robust and eco-friendly plant-derived fungicides that serve as a sustainable means to reduce fungus-driven agricultural losses.

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Preparation, characterization, and antimicrobial activity of cinnamon essential oil and cinnamaldehyde nanoemulsions

Cited by 8 publications

References 64 publications

Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil (Myrtus communis L.) on Listeria monocytogenes in Kasar Cheese

Inhibitory Effect of Sodium Alginate Nanoemulsion Coating Containing Myrtle Essential Oil (Myrtus communis L.) on Listeria monocytogenes in Kasar Cheese

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Cinnamaldehyde Acts as a Fungistat by Disrupting the Integrity of Fusarium oxysporum Fox-1 Cell Membranes

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