scholarly journals Antimicrobial Properties of Cinnamon Essential Oil on Salmonella Typhimurium

2019 ◽  
Vol 33 (S1) ◽  
Author(s):  
Victoria R. Adams ◽  
Amanda K. Johnson ◽  
Fernanda B.O. Santos ◽  
Anael A Santos
Keyword(s):  
Essential Oil ◽  
Salmonella Typhimurium ◽  
Antimicrobial Properties ◽  
Cinnamon Essential Oil

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.

Antioxidant and antimicrobial properties of carbohydrate-based films enriched with cinnamon essential oil by Pickering emulsion method

2019 ◽  
Vol 19 ◽  
pp. 147-154 ◽  
Author(s):  
Hadi Fasihi ◽  
Nooshin Noshirvani ◽  
Mahdi Hashemi ◽  
Mohammad Fazilati ◽  
Hossein Salavati ◽  
...  
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Pickering Emulsion ◽  
Emulsion Method ◽  
Cinnamon Essential Oil

scholarly journals Antimicrobial Properties of Thyme Essential Oil on Salmonella Typhimurium

2021 ◽  
Vol 35 (S1) ◽  
Author(s):  
Katherine Gonzalez ◽  
Amanda Johnson ◽  
Vanessa Gonsalves ◽  
Anael Santos
Keyword(s):  
Essential Oil ◽  
Salmonella Typhimurium ◽  
Antimicrobial Properties ◽  
Thyme Essential Oil

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 Effects of Cinnamon (Cinnamomum spp.) in Dentistry: A Review

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4184
Author(s):  
Spartak Yanakiev
Keyword(s):  
Dental Caries ◽  
Essential Oil ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Basic Information ◽  
Oral Biofilm ◽  
Pure Compounds ◽  
Oral Pathogens ◽  
Cinnamon Essential Oil ◽  
Candidiasis Treatment

Dental medicine is one of the fields of medicine where the most common pathologies are of bacterial and fungal origins. This review is mainly focused on the antimicrobial effects of cinnamon essential oil (EO), cinnamon extracts, and pure compounds against different oral pathogens and the oral biofilm and the possible effects on soft mouth tissue. Basic information is provided about cinnamon, as is a review of its antimicrobial properties against the most common microorganisms causing dental caries, endodontic and periodontal lesions, and candidiasis. Cinnamon EO, cinnamon extracts, and pure compounds show significant antimicrobial activities against oral pathogens and could be beneficial in caries and periodontal disease prevention, endodontics, and candidiasis treatment.

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