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Backgrounds: The aim of the current study was to develop a distinctive nanolipid formulation, namely, nanostructured lipid carrier (NLC), which would deliver an antibacterial medication such as mupirocin (MP). Additionally, cinnamon essential oil (CEO), which is reported to exhibit antibacterial activity, was utilized in the development process in an attempt to improve the influence of MP. Methods: As a consequence, different MP–NLC formulations were developed using the central composite design (CCD) approach. One optimized formula was selected and incorporated within the pre-formulated gel matrix, providing the MP–NLC-gel formula for efficient topical application. MP–NLC-gel was assessed for its physical characteristics to check its suitability for topical application and evaluated for its in vitro drug release over 6 h. Furthermore, it studied the formulation for its stability at different conditions; 25°C ± 2°C and at 4°C ± 3°C for 6 months. Finally, the formulation was examined for its antibacterial performance against gram-positive and -negative bacteria. Results: The developed topical NLC-gel formulation demonstrated pH 5.8, viscosity 14,510 cP, and spreadability 58.1 mm, which were seemed to be satisfactory properties for successful topical application. The drug was released successfully for over 6 h with 52.9%. Additionally, it was stable in both storage conditions for 6 months since it displayed non-significant variations in its evaluated characteristics compared to those of fresh preparation. Ultimately, the developed gel formulation could inhibit the growth of different bacterial strains, especially gram-negative strains. Conclusion: To sum up, these findings would demonstrate the efficiency of NLC prepared with CEO and incorporating MP to be a promising antibacterial lipid nanocarrier. [ABSTRACT FROM AUTHOR]

Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs' shelf life using nanoemulsions of Litsea cubeba and cinnamon essential oils, emulsified with chitosan and Tween 80. The composite nanoemulsion, produced through high-pressure homogenization, exhibited a droplet size of 4.99 ± 0.03 nm, a polydispersity index (PDI) of 0.221 ± 0.008, and a zeta potential of 95.13 ± 2.67 mV, indicating remarkable stability (p < 0.05). Applied to PBMAs stored at 4 °C, it significantly improved color and pH balance and reduced thiobarbituric acid reactive substances and cooking loss. Most notably, it inhibited the growth of Escherichia coli and Staphylococcus aureus, curbing spoilage and protein oxidation, thereby extending the products' shelf life and preserving sensory quality. As shown above, the encapsulation of LCEO/CEO in nanoemulsions effectively inhibits spoilage and deterioration in PBMAs, improving flavor and quality more than direct addition. Future studies should explore using various essential oils and emulsifiers, as well as alternative encapsulation techniques like microcapsules and nanoparticles, to further prevent PBMA deterioration. [ABSTRACT FROM AUTHOR]

Infectious diseases of skin wound–based bacteria are a considerable issue that often hinders the wound closure, thereby delaying the healing process. The use of wound dressing based-renewable polymers with natural essential oil could overcome the deficiencies of skin wounds. In this work, wound dressings from carboxymethyl cellulose (CMC)/quaternized starch (MS-Q188) in presence antimicrobial cinnamon essential oil (CIEO) nanoemulsion were prepared. Three variable ratios of CIEO (i.e., 1, 3, and 5 wt.%) in nanoemulsion forms were used to fabricate CMC/MS-Q188 bionanocomposites. The resulting bionanocomposites were investigated by XRD, FT-IR, and SEM. The mechanical, hydrophilicity, and barrier properties were evaluated, the outcomes of which demonstrated the tensile properties were achieved. However, the hydrophilicity, water vapor, and oxygen barrier properties were affected when the CIEO nanoemulsion added to the matrix. The migration of polymer components to the skin tissue and cytotoxic effect were investigated by cytotoxicity assays. The outcomes showed that the cell viability was located in the range of ~ 92–100% even at all studied concentrations, indicating there was no cytotoxicity to the cells. The inhibitory effects of CIEO nanoemulsion ratios on different pathogenic microbes were also verified. The developed bionanocomposites open opportunities for their use in smart skin wound dressings and biomedical applications. [ABSTRACT FROM AUTHOR]

Active, fully biobased film-forming dispersions (FFDs) with highly promising results for sliced soft bread preservation were successfully elaborated from carboxymethyl cellulose (CMC) and chitosan (CH) using a simple method based on pH adjustments. They consisted of the association of polysaccharides and oleic acid (OL) added with cinnamon (CEO) or ginger (GEO) essential oils. The chemical compositions of the commercial essential oils were first determined via GC/MS, with less than 3% of compounds unidentified. The films obtained from FFDs were characterized by SEM, FTIR and DSC, indicating specific microstructures and some interactions between essential oils and the polymer matrix. CEO-based films exhibited higher antioxidant properties and a lower minimal inhibitory concentration in terms of antifungal properties. From experiments on sliced soft bread, the ginger-based films could increase the shelf life up to 20 days longer than that of the control. Even more promising, cinnamon-based films led to complete fungal inhibition in bread slices that was maintained beyond 60 days. Enumeration of the yeasts and molds for the FFD-coated breads revealed complete inhibition even after 15 days of storage with the FFDs containing the highest concentration of CEO. [ABSTRACT FROM AUTHOR]

Plant essential oils have been extensively investigated for their application in food industry due to their broad antimicrobial spectrum and safety. However, rare studies investigated their application in decontaminating rice noodles from fungal contamination. In this study, the cinnamon essential oil was screened out among 12 species of plant essential oils, and its antifungal activity against Penicillium oxalicum isolated from rice noodles was investigated. Our study revealed that cinnamon essential oil inhibited the spore germination in a concentration‐dependent manner, and a dosage of 0.025% (v/v) could entirely disable the spore germination. The disruption of the fungal plasma membrane was evidenced by the change of plasma membrane permeability and the leakage of cellular components. The cinnamon essential oil in vapor phase (0.00625% [v/v]) could totally inhibit the growth of fungi inoculated on rice noodles. In addition to the potential application in inactivating fungi germination on rice noodles, this study also demonstrated the feasibility of cinnamon essential as an environmental disinfectant. This study is the first report that cinnamon essential oil has been studied for decontaminating rice noodles from fungal contamination with P. oxalicum, which not only broadens the application field of plant essential oil but also provides an alternative approach for rice noodle preservation. [ABSTRACT FROM AUTHOR]

Summary: Mango is a nutritious fruit but susceptible to the development of black spots on its skin, which can significantly reduce the post‐harvest fruit quality. In response to this challenge, this study focused on preparing and characterising two inclusion complexes (ICs) by combining cinnamon essential oil (CEO) and lemongrass essential oil (LEO) with β‐cyclodextrin (β‐CD), named CEO‐β‐CD and LEO‐β‐CD. Their effectiveness in preserving mango fruit were evaluated. The findings demonstrated the successful encapsulation of essential oils by β‐CD, forming two distinct ICs. Moreover, these ICs notably extended the shelf‐life of mangoes by 40% and 25%, respectively, while reducing black spot occurrence on the fruit skin. Additionally, analysis of physicochemical parameters revealed that the CEO‐β‐CD IC, at a dosage of 2.5 mg per gram of mango, could notably enhance the overall fruit quality. In conclusion, the application of CEO‐β‐CD, at an appropriate concentration, exhibits promising potential as an effective preservative for mangoes. [ABSTRACT FROM AUTHOR]

Background: Cellulose derivatives are gaining much attention in medical research due to their excellent properties such as biocompatibility, hydrophilicity, non-toxicity, sustainability, and low cost. Unfortunately, cellulose does not exhibit antimicrobial activity. However, derivatives like hydroxyethyl cellulose represent a proper matrix to incorporate antimicrobial agents with beneficial therapeutic effects. Methods: Combining more antimicrobial agents into a single composite material can induce stronger antibacterial activity by synergism. Results: Therefore, we have obtained a hydroxyethyl-cellulose-based material loaded with zinc oxide nanoparticles and cinnamon essential oil as the antimicrobial agents. The cinnamon essential oil was loaded in mesoporous silica particles to control its release. Conclusions: The composite films demonstrated high antibacterial activity against Staphylococcus aureus and Escherichia coli strains, impairing the bacterial cells' viability and biofilm development. Such antimicrobial films can be used in various biomedical applications such as topical dressings or as packaging for the food industry. [ABSTRACT FROM AUTHOR]

The importance of functional foods, Except for their nutritional role, is due to providing physiological benefits or reducing the risk of chronic diseases. Cake is a popular product among consumer meals. Therefore, reducing the amount of sucrose in the cake by making it functional with citrus fiber and essential oils is an effective step in the grain industry. The breakfast cakes containing isomalt, orange fiber and cinnamon essential oil were prepared in 8 groups. The physicochemical, color and sensory properties of breakfast cakes were investigated. The results showed that the pH of the prepared cakes was not significantly different from the control group (p>0.05). While the variables of orange fiber, isomalt, and cinnamon essential oil were effective in maintaining the moisture content of cakes (p<0.05). As expected, the fiber content of breakfast cakes increased with the addition of orange fiber (p<0.05). The fat and protein content of the treatments was lower than the control sample The protein of the treatments did not have a significant difference (p>0.05); however, they showed a significant difference with the control treatment(p<0.05), but their ash was significantly higher than these groups (p<0.05). A significant decrease in sucrose content was reported by replacing part of it by isomalt (p<0.05). Improvement in baking volume and weight loss of breakfast cakes containing orange fiber, isomalt, and cinnamon essence was also reported (p<0.05). Examining the color index of breakfast cakes showed an increase in the L* and b* values while the a* value decreased (p<0.05). Sensory evaluation showed an increase in the acceptability of cakes containing orange fiber, isomalt, and cinnamon essential oil compared to the control sample. Considering the total results, the breakfast cake containing 2% orange fiber, 2% isomalt, and 0.1% cinnamon essence was introduced as the best treatment in this research. [ABSTRACT FROM AUTHOR]

Abstract Encapsulation of essential oils (EOs) is an important strategy that can be applied to intensify the stability and efficiency of these compounds in integrated pest management. The present study aimed to investigate the sub-lethal activity of polymer-based EOs nanoparticles against red flour beetle, Tribolium castaneum adults as an important critical pest of stored products. Chitosan nanoparticles (CSNPs) containing garlic and cinnamon essential oils (GEO and CEO) prepared using the ionic cross-link technique. Stability of nano-formulations evaluated over temperature and storage time. The fumigant effect (LC10, LC20, LC30) and contact toxicity (LC10, LC15, LC25) determined. In addition, the contact toxicities of EOs and their nanoparticles on nutritional indices evaluated. An olfactometer used to assess the repellent activity of EOs and EOs loaded in CSNPs (EOs@CSNPs) in sub-lethal fumigant concentrations. Characterization results showed GEO loaded in CSNPs has particle size of 231.14 ± 7.55 nm, polydispersity index (PDI) value of 0.15 ± 0.02, encapsulation efficiency (EE) percentage of 76.77 ± 0.20 and zeta potential of − 18.82 ± 0.90 mV, in which these values for the CEO loaded in CSNPs (CEO@CSNPs) changed to 303.46 ± 0.00 nm, 0.20 ± 0.05, 86.81 ± 0.00% and − 20.16 ± 0.35 mV, respectively. A lower PDI value for both CSNPs showed an appropriate NPs size distribution. Furthermore, NPs size and encapsulation efficiency did not change in various temperatures and during four months which confirm good stability of the EOs@CSNPs. In LC30 of GEO@CSNPs, the maximum repellency was determined as 66.66 ± 3.33. Among nutritional indices, in LC25 of GEO@CSNPs, the relative growth rate (RGR) (0.011 ± 0.003 mg.mg−1.day−1), relative consumption rate (RCR) (0.075 ± 0.004 mg.mg−1.day−1) and feeding deterrence index (FDI) (54.662 ± 1.616%) were more affected, so GEO@CSNPs was more effective than CEO@CSNPs. The results of repellent and anti-dietary activities of EOs and EOs@CSNPs confirmed the higher repellency and adverse effectivity on nutritional indices of Tribolium castaneum pest treated with EOs@CSNPs compared to free EOs. In conclusion, the NPs form of GEO and CEO can be a novel and efficient carrier for improving the repellent and anti-nutritional activities of EOs.

In 2020 and 2021, peach fruit with natural disease and decay were collected from orchards in Zhejiang Province. Then the fungal pathogens were isolated from the diseased spots and identified by morphological characteristics, molecular biological identification (rDNA-ITS sequence analysis) and pathogenicity detection. The antifungal effect of cinnamon essential oil on the fungal pathogens in vitro and in vivo were also investigated. The results showed that two fungal pathogens with strong pathogenicity were isolated, and identified as Monilinia fructicola and Rhizopus stolonifer, which caused brown rot and soft rot, respectively. Cinnamon essential oil inhibited the growth of M. fructicola and R. stolonifer, and the minimum inhibitory concentrations were 0.4 and 0.8 mL/L, respectively. M. fructicola was more sensitive to cinnamon essential oil. Cinnamon essential oil fumigation could reduce the disease incidence and lesion diameter of brown rot and soft rot of peach fruit caused by these two fungal pathogens. Therefore, cinnamon essential oil could be used as a natural fungicide to control fungal diseases of peach fruit.

BACKGROUND: Papaya, a highly nutritious and economically significant fruit, is susceptible to infections caused by phytopathogenic fungi. Cinnamon essential oil, derived from Cinnamomum cassia (CC), shows promise in preserving papaya due to its antifungal properties. However, CC is volatile, sensitive to environmental factors, and carries a strong aroma. γ‐Cyclodextrin (γ‐CD) is known for encapsulating hydrophilic molecules, shielding them from environmental influences, reducing odor, and enabling controlled release due to its unique channel structure. This study aimed to tackle these challenges by preparing and characterizing an inclusion complex of CC with γ‐CD (CC‐γ‐CD), and subsequently evaluating its efficacy in preserving papaya fruits. RESULTS: Analyses, including Fourier‐infrared, powder X‐ray diffraction, thermal gravity analysis, differential scanning calorimeter, and scanning electron microscopy, revealed successful encapsulation of CC components within the γ‐CD cavity. Evaluations of the CC‐γ‐CD complex's impact on papaya fruit shelf life and quality showed notable enhancements. Fruits treated with CC‐γ‐CD inclusion complex at a dose of 10 g kg−1 exhibited a 55% extension in shelf‐life, evidenced by reduced disease severity index compared with untreated fruit in the same storage conditions. Detailed physicochemical and bromatological assessments highlighted significant improvements, particularly in fruit treated with CC‐γ‐CD inclusion complex at a dose of 10 g kg−1. CONCLUSION: The application of CC‐γ‐CD inclusion complex at 10 g kg−1 extended the shelf‐life of papaya fruit, significantly and markedly improved the overall quality. These findings underscore the potential of the CC‐γ‐CD inclusion complex as an effective preservative for papaya, offering a promising solution for its postharvest management and marketability. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Corn or rice starch based, cinnamon essential oil incorporated, and plasticized with glycerol and/or sorbitol, eco-friendly, biodegradable edible films have been produced successfully. The effects of glycerol, sorbitol and cinnamon essential oil on the physical and barrier properties (colour parameters, moisture content, water solubility, water vapour transmission rate of corn and rice starch edible films have been investigated. Corn starch composite films plasticized with glycerol and rice starch composite films plasticized with sorbitol, have demonstrated high colour change. The composite films have lower moisture contents. The control films containing only glycerol as plasticizer have higher moisture content than the control films containing only sorbitol. Glycerol is found to be a more suitable plasticizer for starch films as lower water vapour transmission rate values are preferred in the food industry and the composite rice starch films, has the highest water solubility. The interaction of film components has been evaluated by Fourier transform infrared spectroscopy. [ABSTRACT FROM AUTHOR]

In 2020 and 2021, peach fruit with natural disease and decay were collected from orchards in Zhejiang Province. Then the fungal pathogens were isolated from the diseased spots and identified by morphological characteristics, molecular biological identification (rDNA-ITS sequence analysis) and pathogenicity detection. The antifungal effect of cinnamon essential oil on the fungal pathogens in vitro and in vivo were also investigated. The results showed that two fungal pathogens with strong pathogenicity were isolated, and identified as Monilinia fructicola and Rhizopus stolonifer, which caused brown rot and soft rot, respectively. Cinnamon essential oil inhibited the growth of M. fructicola and R. stolonifer, and the minimum inhibitory concentrations were 0.4 and 0.8 mL/L, respectively. M. fructicola was more sensitive to cinnamon essential oil. Cinnamon essential oil fumigation could reduce the disease incidence and lesion diameter of brown rot and soft rot of peach fruit caused by these two fungal pathogens. Therefore, cinnamon essential oil could be used as a natural fungicide to control fungal diseases of peach fruit. [ABSTRACT FROM AUTHOR]

BackgroundsThe aim of the current study was to develop a distinctive nanolipid formulation, namely, nanostructured lipid carrier (NLC), which would deliver an antibacterial medication such as mupirocin (MP). Additionally, cinnamon essential oil (CEO), which is reported to exhibit antibacterial activity, was utilized in the development process in an attempt to improve the influence of MP.MethodsAs a consequence, different MP–NLC formulations were developed using the central composite design (CCD) approach. One optimized formula was selected and incorporated within the pre-formulated gel matrix, providing the MP–NLC-gel formula for efficient topical application. MP–NLC-gel was assessed for its physical characteristics to check its suitability for topical application and evaluated for its in vitro drug release over 6 h. Furthermore, it studied the formulation for its stability at different conditions; 25°C ± 2°C and at 4°C ± 3°C for 6 months. Finally, the formulation was examined for its antibacterial performance against gram-positive and -negative bacteria.ResultsThe developed topical NLC-gel formulation demonstrated pH 5.8, viscosity 14,510 cP, and spreadability 58.1 mm, which were seemed to be satisfactory properties for successful topical application. The drug was released successfully for over 6 h with 52.9%. Additionally, it was stable in both storage conditions for 6 months since it displayed non-significant variations in its evaluated characteristics compared to those of fresh preparation. Ultimately, the developed gel formulation could inhibit the growth of different bacterial strains, especially gram-negative strains.ConclusionTo sum up, these findings would demonstrate the efficiency of NLC prepared with CEO and incorporating MP to be a promising antibacterial lipid nanocarrier.

Yi-Ting Lin,1 Wei-Chung Tsai,1 Hsueh-Yu Lu,1 Shih-Yuan Fang,1 Hsiang-Wen Chan,1 Chung-Hsiung Huang1,2 1Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan; 2Center for Marine Bioscience and Biotechnology, National Taiwan Ocean University, Keelung, 20224, TaiwanCorrespondence: Chung-Hsiung Huang, Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, Tel +886-2-2462-2192 ext. 5116, Email huangch@mail.ntou.edu.twBackground: Due to its prevalence, recurrence, and the emergence of drug-resistance, Candida vaginitis significantly impacts the well-being of women. Although cinnamon essential oil (CEO) possesses antifungal activity, its hydrophobic properties limit its clinical application.Purpose: To overcome this challenge, a nanoemulsification technology was employed to prepare cinnamon essential oil-nanoemulsion (CEO@NE), and its therapeutic efficacy and action mechanism for Candida vaginitis was investigated in vivo and in vitro.Materials and Methods: CEO@NE, composed of 4% CEO, 78% distilled water, and 18% Tween 80, was prepared by ultrasonic nanoemulsification. The physical properties, anti-Candida activity, cytotoxicity, immunomodulatory potential and storage stability of CEO@NE were explored. Subsequently, the effect of intravaginal CEO@NE treatment on Candida vaginitis was investigated in mice. To comprehend the possible mechanism of CEO@NE, an analysis was conducted to ascertain the production of intracellular reactive oxygen species (ROS) in C. albicans.Results: CEO@NE, with the droplet size less than 100 nm and robust storage stability for up to 8 weeks, exhibited comparable anti-Candida activity with CEO. CEO@NE at the concentration lower than 400 μg/mL had no cytotoxic and immunomodulatory effects on murine splenocytes. Intravaginal treatment of CEO@NE (400 μg/mL, 20 μL/day/mouse for 5 consecutive days) curbed Candida colonization, ameliorated histopathological changes, and suppressed inflammatory cytokine production in mice intravaginally challenged with C. albicans. Notably, this treatment preserved the density of vaginal lactic acid bacteria (LAB) crucial for vaginal health. Co-culturing C. albicans with CEO@NE revealed concentration-dependent augmentation of intracellular ROS generation and ensuing cell death. In addition, co-culturing LPS-stimulated murine splenocytes with CEO@NE yielded a decrease in the generation of cytokines.Conclusion: This discovery provides insight into the conceivable antifungal and anti-inflammatory mechanisms of CEO@NE to tackle Candida vaginitis. CEO@NE offers a promising avenue to address the limitations of current treatments, providing novel strategy for treating Candida vaginitis.Keywords: anti-inflammation, Candida vaginitis, cinnamon essential oil, nanoemulsion, reactive oxygen species

This study introduces a novel approach by developing cellulose nanopapers derived from pineapple pomace and impregnated with cinnamon essential oil (CEO) in the range of 1–5 wt.%. This innovative material aims to enhance the shelf life of coriander leaves through antibacterial packaging. Comparative analyses encompassed structural, crystalline, morphological, physico‐mechanical, water barrier, permeability, and antibacterial properties against control samples. Incorporating CEO yielded a reduction in crystallinity index and tensile strength, attributed to a plasticizing effect. The addition of 5 wt.% CEO led to a remarkable 46% increase in elongation at break. Enhanced thermal stability, with a Tmax rise of 26 °C, is attributed to hydrogen bonding between CEO and cellulose molecules. The nanopapers exhibited notable reductions in oxygen and water vapor transmission rates (24% and 32% respectively) compared to control nanopapers. Impressive antibacterial activity against S. aureus and E. coli is observed. These developed nanopapers are applied as active packaging for coriander leaves, extending their shelf life by up to 3 and 15 days without and with refrigeration. Moreover, chlorophyll, carotenoid, and moisture content in coriander leaves stored with CEO‐loaded nanopapers remained akin to fresh leaves. Thus, this study presents an environmentally friendly antibacterial packaging solution with potential for sustainable application. [ABSTRACT FROM AUTHOR]

Presently, antimicrobial resistance is of great risk to remarkable improvements in health conditions and infection management. Resistance to various antibiotics has been considered a great obstacle in their usage, necessitating alternative strategies for enhancing the antibacterial effect. Combination therapy has been recognized as a considerable strategy that could improve the therapeutic influence of antibacterial agents. Therefore, the aim of this study was to combine the antibacterial action of compounds of natural origin like fusidic acid (FA) and cinnamon essential oil (CEO) for synergistic effects. A distinctive nanoemulsion (NE) was developed using cinnamon oil loaded with FA. Applying the Box–Behnken design (BBD) approach, one optimized formula was selected and integrated into a gel base to provide an FA-NE-hydrogel for optimal topical application. The FA-NE-hydrogel was examined physically, studied for in vitro release, and investigated for stability upon storage at different conditions, at room (25 °C) and refrigerator (4 °C) temperatures, for up to 3 months. Ultimately, the NE-hydrogel preparation was inspected for its antibacterial behavior using multidrug-resistant bacteria and checked by scanning electron microscopy. The FA-NE-hydrogel formulation demonstrated a pH (6.32), viscosity (12,680 cP), and spreadability (56.7 mm) that are acceptable for topical application. The in vitro release could be extended for 6 h, providing 52.0%. The formulation was stable under both test conditions for up to 3 months of storage. Finally, the FA-NE-hydrogel was found to inhibit the bacterial growth of not only Gram-positive but also Gram-negative bacteria. The inhibition was further elucidated by a scanning electron micrograph, indicating the efficiency of CEO in enhancing the antibacterial influence of FA when combined in an NE system. [ABSTRACT FROM AUTHOR]

Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects. [ABSTRACT FROM AUTHOR]

Plant-based meat analogs (PBMAs) are promising sustainable food sources. However, their high moisture and protein contents make them prone to microbial deterioration, limiting their shelf life and sensory appeal. This study explored enhancing PBMAs’ shelf life using nanoemulsions of Litsea cubeba and cinnamon essential oils, emulsified with chitosan and Tween 80. The composite nanoemulsion, produced through high-pressure homogenization, exhibited a droplet size of 4.99 ± 0.03 nm, a polydispersity index (PDI) of 0.221 ± 0.008, and a zeta potential of 95.13 ± 2.67 mV, indicating remarkable stability (p < 0.05). Applied to PBMAs stored at 4 °C, it significantly improved color and pH balance and reduced thiobarbituric acid reactive substances and cooking loss. Most notably, it inhibited the growth of Escherichia coli and Staphylococcus aureus, curbing spoilage and protein oxidation, thereby extending the products’ shelf life and preserving sensory quality. As shown above, the encapsulation of LCEO/CEO in nanoemulsions effectively inhibits spoilage and deterioration in PBMAs, improving flavor and quality more than direct addition. Future studies should explore using various essential oils and emulsifiers, as well as alternative encapsulation techniques like microcapsules and nanoparticles, to further prevent PBMA deterioration.

Active, fully biobased film-forming dispersions (FFDs) with highly promising results for sliced soft bread preservation were successfully elaborated from carboxymethyl cellulose (CMC) and chitosan (CH) using a simple method based on pH adjustments. They consisted of the association of polysaccharides and oleic acid (OL) added with cinnamon (CEO) or ginger (GEO) essential oils. The chemical compositions of the commercial essential oils were first determined via GC/MS, with less than 3% of compounds unidentified. The films obtained from FFDs were characterized by SEM, FTIR and DSC, indicating specific microstructures and some interactions between essential oils and the polymer matrix. CEO-based films exhibited higher antioxidant properties and a lower minimal inhibitory concentration in terms of antifungal properties. From experiments on sliced soft bread, the ginger-based films could increase the shelf life up to 20 days longer than that of the control. Even more promising, cinnamon-based films led to complete fungal inhibition in bread slices that was maintained beyond 60 days. Enumeration of the yeasts and molds for the FFD-coated breads revealed complete inhibition even after 15 days of storage with the FFDs containing the highest concentration of CEO.

Background: Cellulose derivatives are gaining much attention in medical research due to their excellent properties such as biocompatibility, hydrophilicity, non-toxicity, sustainability, and low cost. Unfortunately, cellulose does not exhibit antimicrobial activity. However, derivatives like hydroxyethyl cellulose represent a proper matrix to incorporate antimicrobial agents with beneficial therapeutic effects. Methods: Combining more antimicrobial agents into a single composite material can induce stronger antibacterial activity by synergism. Results: Therefore, we have obtained a hydroxyethyl-cellulose-based material loaded with zinc oxide nanoparticles and cinnamon essential oil as the antimicrobial agents. The cinnamon essential oil was loaded in mesoporous silica particles to control its release. Conclusions: The composite films demonstrated high antibacterial activity against Staphylococcus aureus and Escherichia coli strains, impairing the bacterial cells’ viability and biofilm development. Such antimicrobial films can be used in various biomedical applications such as topical dressings or as packaging for the food industry.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, activated PLA/olive wood flour (OWF) composite films were prepared by a solvent casting process with different wood flour contents (0, 1, 3, 5 and 10 wt%). 3% Cinnamon Essential Oil (CEO) is incorporated into the biocomposite film to impart antimicrobial activity. OWF and CEO properties were examined using FTIR and total phenol quantification. Biocomposite films with and without CEO were tested by FTIR and tensile strength. The antimicrobial activity of biocomposite films was tested against four types of fungi and five types of bacteria. CEO and OWF extracts physically interact with PLA, affecting its mechanical and antimicrobial properties. In addition, only 1% of OWF and CEO achieved better performance. The best antifungal inhibition against A. flavus and F. oxysporum was observed in the case of 10% of OWF, and the best antibacterial activity for P. aeruginosa and S. aureus was observed for OWC0 films. The combined use of OWF and CEO showed synergistic antifungal properties. Overall, low content of OWF and CEO could bring antibacterial and antifungal activities to biocomposite PLA/OWF biofilms with satisfactory mechanical properties. The primary use of these films is cereal packaging applications. [ABSTRACT FROM AUTHOR]

Cinnamon essential oil (CEO), an excellent source of active antimicrobial compounds, has a strong flavor and extreme volatility, which limits its application in the food industry. The objective of this study was to encapsulate CEO into inulin (INL) by freeze‐drying at selected concentrations (10%–20% w/w). Encapsulates containing 15% CEO exhibited the maximum encapsulation efficiency (63.30%). The concentrations of CEO significantly influenced the melting of encapsulates and their melt rheology. Oscillatory rheology data displayed abnormalities in the rheograms with increasing CEO concentrations in encapsulates. X‐ray diffraction and Fourier transform infrared spectroscopy peaks demonstrated the formation of successful encapsulations. The cracks on the encapsulated surface were visualized through SEM, and a variation in topography was quantified by atomic force microscopy measurements. The INL/CEO encapsulates demonstrated antimicrobial activity against selected pathogens, namely Salmonella Typhimurium and Listeria monocytogenes. The produced encapsulates have the potential to be used as intermediary products for food, pharmaceuticals, and packaging. Practical applications: Encapsulates effectively retain the bioactive compounds of essential oils in a complex and release them through controlled mechanisms. These encapsulates have significant industrial applications in active packaging, flavor retention, and pharmaceutics. [ABSTRACT FROM AUTHOR]

Background and Objectives: In recent years, due to human concerns about the emergence of antibiotic-resistant bacterial strains, special attention has been paid to plant essential oils and extracts as an alternative to growth-promoter antibiotics. The results of in vitro studies have shown that essential oils and their constituents have the potential to alter ruminal fermentation and improve energy utilization in ruminants. Cinnamon essential oil, derived from Cinnamomum verum, is one of the plant extracts that has been recently considered. Therefore, this experiment was performed to investigate the effect of cinnamon essential oil on performance, nutrient digestibility and rumen fermentation in feedlot lambs. Materials and Methods: This experiment was carried out in a repeated measurement design (three one-month periods) with four treatments in a completely randomized design, using 20 male Kurdish lambs (n=5, average weight of 26.15 ± 4.06 kg) at the research farm of the faculty of agriculture at the University of Kurdistan. Treatments were: 1) Basal diet without cinnamon essential oil (control), 2) Basal diet plus 0.5 ml of cinnamon essential oil per head per day, 3) Basal diet plus 1 ml of cinnamon essential oil per head per day, and 4) Basal diet plus 2 ml of cinnamon essential oil per head per day. Lambs were fed twice a day at 07:30 h and 18:00 h, with the daily essential oil dose provided during the 07:30 h feeding. Lambs’ body weights (BW) were recorded before the morning feeding on day 0 and again on day 24 of each period using a digital scale. To determine the amount of dry matter intake, the amount of supplied feed and its residue was measured daily for each animal during the last week of every period. Nutrient digestibility was measured by acid-insoluble ash as internal marker. On the 24th day of each period, 4 hours after morning feeding, ruminal liquid samples were taken from lambs to measure NH3-N, pH, and volatile fatty acids concentration. Results: Dry matter intake, final body weight, and average daily gain were not affected by cinnamon essential oil supplementation. Apparent digestibility of dry matter, organic matter, and neutral detergent fiber (NDF) was not affected by the treatment (P>0.05). However, total tract apparent crude protein digestibility in lambs fed one ml/d of cinnamon essential oil increased compared to that of the lambs fed 0.5 and 2 ml of cinnamon essential oil (P<0.05). Adding cinnamon essential oil had no significant effect on the concentration of total volatile fatty acids and the molar proportions of acetate, propionate, butyrate, and iso-valerate. Rumen ammonia nitrogen concentration in lambs fed diets containing 1 and 2 ml of cinnamon essential oil increased compared to those of the control group (P<0.05). Conclusion: The results of this study showed that cinnamon essential oil at used amount and in the conditions of the present study, could not affect performance, nutrients apparent digestibility (except for crude protein), and rumen fermentation (except for ammonia nitrogen) in feedlot mal lambs. [ABSTRACT FROM AUTHOR]

The investigation examined the impact of varying concentrations of Cinnamon Essential Oil (CEO) on the preservation of pork sausages. The sausages were divided into different groups: a control group, 0.2 μl/g CEO (T1) 0.4 μl/g CEO (T2) and 0.6% μl/g (T3). All these samples were stored at 4°C for 15 days. Notably, the sausages treated with 0.4 μl/g CEO exhibited superior preservation qualities, as evidenced by lower levels of TBARS, free fatty acids, pH, water activity, microbial count (Total Plate Count, coliform count and staphylococcal count) and sensory properties (colour, flavour and overall acceptability) compared to all other treatments (p<0.05). So it can be concluded that the addition of 0.4 μl/g CEO had the most effective preservative impact on pork sausages during the refrigerated storage for a period of 15 days. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of dietary supplementation of 0%, 0.2%, 0.35%, and 0.5% cinnamon essential oil on growth performance, fatty acid, and fillet quality of tilapia (Oreochromis niloticus). The results of growth experiments showed that the weight gain rate linearly and quadratically increased with increasing cinnamon essential oil doses (p < 0.05). The results of fatty acids experiments showed that the addition of essential oil significantly decreased the saturated fatty acids levels from 36.67% to 30.82% and increased the polyunsaturated fatty acids (PUFA) levels from 24.55% to 46.89%; especially, the n − 3 PUFA of 0.5% essential oil treatment showed the highest levels. Moreover, the n − 6 PUFA of 0.2% essential oil treatment were increased from 22.17% to 32.99%. The results of fillet quality experiments showed that the hardness and cohesiveness were linearly and quadratically increased with the increasing essential oil doses on days 4 and 7, respectively. The b* values linearly and quadratically decreased as the doses increased on day 7 (p < 0.05). The total volatile basic nitrogen levels were quadratically decreased with increasing cinnamon essential oil doses on day 7 (p < 0.05). In general, it can be concluded that cinnamon essential oil presented positive effects on the growth, nutritive values, and meat quality in tilapia. [ABSTRACT FROM AUTHOR]

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We explored the potential of different nanoparticles (TiO2, CaCO3, and Al2O3), considering their pure form and modified with cinnamon essential oil (CEO). These materials were characterized using various techniques, including FTIR spectroscopy, XRD analysis, TGA, and SEM. The interaction between CEO and nanoparticles changed depending on the nanoparticle type. Al2O3 nanoparticles exhibited the strongest interaction with CEO, increasing their antioxidant capacity by around 40% and their transfer of antimicrobial properties, particularly against Gram-negative bacteria. In contrast, TiO2 and CaCO3 nanoparticles showed limited interaction with CEO, resulting in lower antioxidant capacity and antimicrobial activity. Incorporating pure and CEO-modified nanoparticles into polylactic acid (PLA) films improved their mechanical and thermal properties, which are suitable for applications requiring greater strength. This research highlights the potential of metal oxide nanoparticles to enhance the antimicrobial and antioxidant capabilities of polymers. In addition, incorporating cinnamon essential oil can increase the antioxidant and antimicrobial effectiveness of the metal oxide nanoparticles and improve the mechanical and thermal properties of PLA films. Thus, these PLA films exhibit favorable characteristics for active packaging applications. [ABSTRACT FROM AUTHOR]

Essential oils have been recognized for their strong antibacterial property, making them an innovative approach for preserving meat. However, their chemical instability and direct impact on meat proteins limit their application. To overcome these limitations, various loading systems have been explored. This study aimed to compare the effect of cinnamon essential oil (CEO) loaded in a liposome and emulsion system on the proteolysis of minced pork and to evaluate the advantages of each delivery system in preventing microorganism-induced quality deterioration of meat. Minced pork treated with CEO-liposomes exhibited lower pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC) values than CEO-emulsions and provided better protection against microorganisms. SDS-polyacrylamide gel electrophoresis (PAGE) analysis confirmed that CEO-liposome was more effective in protecting proteins from degradation. Moreover, CEO-liposome produced lower amount of bitter amino acids and harmful biogenic amines. Antibacterial mechanisms indicated that CEO-liposome exhibited a stronger inhibitory effect against major spoilage bacteria in meat products by increasing cell membrane permeability. The membrane damage was further supported by an increase in conductivity and the leakage of nucleic acids. Compared to the CEO-emulsion system, CEO-liposome emerged as an effective preservative for minced pork. These results provided important theoretical support for using a bioactive compound delivery system to prevent microorganism-induced quality deterioration in meat.

Objective: To investigate the underlying mechanism of cinnamon essential oil nanoemulsion (CON)-induced inactivation of Pseudomonas deceptionensis CM2 with the non-targeted metabolomics approaches. Methods: P. deceptionensis CM2 was treated with CON for 4 h, and the differential metabolites were identified by liquid chromatography-mass spectrometry combined. The number and type of differential compounds and their regulatory expression in metabolic pathways were also analyzed. Results: The minimum inhibitory concentration (MIC) of CON against P. deceptionensis CM2 was 0.125 μL/mL. Multivariate statistical analysis showed that there were significant differences in the metabolic profiles of P. deceptionensis CM2 after exposure to CON at 1×MIC for 4 h. For P. deceptionensis CM2 cells treated with CON at 1×MIC for 4 h, a total of 380 differential metabolites were identified, mainly including heterocyclic compounds, aromatic compounds, lipids, organic acids, etc. Among these differential metabolites, 309 metabolites were significantly up-regulated (P

The purpose of this study was to determine the best level of addition of cinnamon (Cinnamomum burmanii) essential oil in the manufacture of edible films so as to produce good antimicrobial activity against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. The materials used were hydrolyzed casein, chitosan and gelatin with different proportions of cinnamon (Cinnamomum burmanii) essential oil added. This research method was a completely randomized design laboratory experiment with five treatments including without cinnamon essential oil (P0) and with cinnamon essential oil 0.5% (P1), 1% (P2), 1.5% (P3) and 2% (P4) with four replications. The variable measured was the antimicrobial activity of the edible film against Staphylococcus aureus, Lactobacillus bulgaricus, Escherichia coli and Salmonella sp. Data were analyzed using Analysis of Variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) if there were significant differences or very significant differences. The results showed that there was a very significant difference (P0.05) in Lactobacillus bulgaricus and Salmonella sp. The conclusion from this study is that the best results are edible films with the addition of 2% cinnamon essential oil.

The aim of the present study was to investigate the characteristics of alginate beads filled with cinnamon essential oil nanoemulsions (CEONs). The influence of the alginate and CaCl2 concentrations on their physical, antimicrobial and antioxidant properties was studied. The droplet size of CEON was 146.20 ± 39.28 nm and the zeta potential was −33.8 ± 0.72 mV demonstrating proper nanoemulsions stability. Decreasing the alginate and CaCl2 concentrations resulted in higher EOs release due to the increased pore size of the alginate beads. The scavenging activity of DPPH of beads was found to be dependent on the alginate and calcium ion concentrations which affected the pore size of the fabricated beads. The FT-IR results declared the new bands in the spectra of filled hydrogel beads, which verified the encapsulation of EOs in the beads. The surface morphology of beads was studied using SEM images which showed the spherical shape and porous structure of alginate beads. In addition, the alginate beads filled with CEO nanoemulsion demonstrated strong antibacterial activity. [ABSTRACT FROM AUTHOR]

Spices have been used as a food flavoring and food preservative agents for centuries. Spices are huge reservoir of essential oils (EO) and aromatic constituents which are of great demand in pharmaceutical industries both in national and international trade. Cinnamon essential oil derived from the bark of cinnamon trees, is a concentrated aromatic oil known for its distinct fragrance and flavor, it also has an antioxidant, antimicrobial and antimutagenic activity. In the context of cakes, the use of composite flour offers the opportunity to incorporate a variety of flours, resulting in improved nutritional content, texture and sensory attributes. In view of this, the present study aimed to develop and evaluate the physical and sensory quality characteristics of composite flour based cake with cinnamon essential oil. Composite flours were prepared using emmer wheat, little millet, foxtail millet and defatted soya flour with different proportion of combination in the ratio of 40:25:25:10, 30:30:30:10, 20:35:35:10, 10:40:40:10 and 00:45:45:10, respectively. The results found that, there was significant difference in the height (7.0 to 8.3cm), weight (183.1 to 201.5 g), volume (365.7 to 445.7 cm³) and specific volume (1.86 to 2.40 cm³/g) of the composite flour based cake. The combination of emmer wheat flour, little millet flour, foxtail millet flour and defatted soya flour with the ratio of 10:40:40:10 were highly acceptable by the sensory panelist. Furthermore, the addition of cinnamon essential oil to the best accepted, composite flour based cake i.e., at 0.6, 0.8, 1.0, 1.2, 1.4 per cent had slight decrease in pH (6.52- 6.42), bulk density (2.28 - 22.18 g/cm³), specific gravity (0.94-0.92) and specific volume (2.09-1.92 cm³/g), whereas, increase in weight (201.0 - 223.8 g) and baking loss (8.8 to 9.9 %) was observed respectively. Cake prepared with 1.2 per cent cinnamon essential oil was highly accepted which influenced the aroma, taste and overall acceptability scores. [ABSTRACT FROM AUTHOR]

The purpose of this study was to explore the film-forming properties of cinnamon essential oil (CEO) and chitosan (CS) and the effect of their composite coating on postharvest apple diseases. The results demonstrated that the composite coating exhibits favorable film-forming properties at CEO concentrations below 4% (v/v). The effectiveness of the composite coating in disease control can be attributed to two factors: the direct inhibitory activity of CEO against pathogens in vitro and the induced resistance triggered by CS on the fruits. Importantly, the incorporation of CEO did not interfere with the induction of resistance by CS in harvested apples. However, it is noteworthy that the inhibitory effect of the CS–CEO composite coating on apple diseases diminished over time. Therefore, a key aspect of enhancing the preservation ability of fruits is improving the controlled release properties of CEO within CS coatings. This will enable a sustained and prolonged antimicrobial effect, thereby bolstering the fruit preservation capabilities of the composite coatings. [ABSTRACT FROM AUTHOR]

Presently, antimicrobial resistance is of great risk to remarkable improvements in health conditions and infection management. Resistance to various antibiotics has been considered a great obstacle in their usage, necessitating alternative strategies for enhancing the antibacterial effect. Combination therapy has been recognized as a considerable strategy that could improve the therapeutic influence of antibacterial agents. Therefore, the aim of this study was to combine the antibacterial action of compounds of natural origin like fusidic acid (FA) and cinnamon essential oil (CEO) for synergistic effects. A distinctive nanoemulsion (NE) was developed using cinnamon oil loaded with FA. Applying the Box–Behnken design (BBD) approach, one optimized formula was selected and integrated into a gel base to provide an FA-NE-hydrogel for optimal topical application. The FA-NE-hydrogel was examined physically, studied for in vitro release, and investigated for stability upon storage at different conditions, at room (25 °C) and refrigerator (4 °C) temperatures, for up to 3 months. Ultimately, the NE-hydrogel preparation was inspected for its antibacterial behavior using multidrug-resistant bacteria and checked by scanning electron microscopy. The FA-NE-hydrogel formulation demonstrated a pH (6.32), viscosity (12,680 cP), and spreadability (56.7 mm) that are acceptable for topical application. The in vitro release could be extended for 6 h, providing 52.0%. The formulation was stable under both test conditions for up to 3 months of storage. Finally, the FA-NE-hydrogel was found to inhibit the bacterial growth of not only Gram-positive but also Gram-negative bacteria. The inhibition was further elucidated by a scanning electron micrograph, indicating the efficiency of CEO in enhancing the antibacterial influence of FA when combined in an NE system.

Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects.

This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p

Simple Summary: The aim of this study was to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) against Escherichia coli (E. coli) strains isolated from poultry with colibacillosis. One hundred and seventeen strains isolated from laying hens, broilers, and turkeys and belonging to serogroups O78, O2, O128, O139, which are often responsible for avian colibacillosis, were analyzed. The minimum inhibitory concentration (MIC)50 and MIC90 of CEO were evaluated by testing each bacterial strain at cell densities of 108 CFU/mL and 106 CFU/mL, respectively. At 108 CFU/mL, MIC50 and MIC90 were, respectively, 0.4 and 0.5 µL/mL for the strains from laying hens, and 0.5 and 0.6 µL/mL for strains from turkeys. MIC50 and MIC90 corresponded to 0.5 µL/mL for the strains isolated from broilers. Grouping the strains according to the serogroup, MIC50 and MIC90 were 0.4 and 0.5 µL/mL for strains belonging to serogroups O78, O2, and O128. A concentration of 0.5 µL/mL of CEO corresponded to both MIC50 and MIC90 for strains belonging to serogroup O139. MIC50 and MIC90 of CEO were 0.3 and 0.4 µL/mL respectively for strains tested at the cell density of 106 CFU/mL, regardless of the bird species of origin. According to the serogroups, MIC50 and MIC90 were 0.3 and 0.4 µL/mL for strains belonging to serogroups O78 and O2. A concentration of 0.4 µL/mL of CEO corresponded both to MIC50 and MIC90 for strains belonging to serogroups O139 and O128. This study showed that CEO has effective antibacterial activity against pathogenic E. coli in poultry. Colibacillosis, caused by E. coli, is responsible for economic losses in the poultry industry due to mortality, decreased production, and the cost of antibiotic treatments. Prevention of colibacillosis is based on improved biosecurity measures and the use of the vaccine performed with O78 E. coli strains, which is responsible for most cases of colibacillosis. Recently, there has been increased interest in other infection control methods, such as the use of natural compounds. The aim of this study was to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) against E. coli strains isolated from poultry. The MIC50 and MIC90 of CEO were determined by testing 117 strains belonging to serogroups O78, O2, O128, O139, isolated from laying hens (91 strains), broilers (10 strains), and turkeys (16 strains). The bacterial strains were tested at cell densities of 108 and 106 CFU/mL. At the cell density of 108 CFU/mL, MIC50 and MIC90 were 0.4 and 0.5 µL/mL for most of the tested strains, while they corresponded to 0.5 µL/mL for all strains isolated from broilers and for strains belonging to serogroup O139. At the cell density of 106 CFU/mL, MIC50 and MIC90 were 0.3 and 0.4 µL/mL, regardless of bird species of origin and for strains belonging to serogroups O78 and O2. In addition, a concentration of 0.04 µL/mL of CEO corresponded both to MIC50 and MIC90 for strains belonging to serogroups O139 and O128. Based on these results, cinnamon essential oil showed an effective antibacterial activity against E. coli strains from poultry and could find field application for the prevention of colibacillosis. [ABSTRACT FROM AUTHOR]

Cinnamon essential oil (CEO) has a low water solubility as a bioactive antibacterial agent with a good fragrance. Pickering emulsion template approach was presented for producing the wound dressing to enhance CEO loading in water-based polymer foams. In this scope, β- cyclodextrin/cinnamon oil (β-CD/CEO) inclusion complexes have been utilized as an emulsion stabilizer, whereas CEO and Polyvinyl alcohol/egg white (PVA/EW) polymer blends have been used as an internal and outer phase, respectively. The amounts of the β-CD/CEO inclusion complexes were introduced into the PVA/EW foams at four different ratios (1.5, 3, 4.5, and 6) and their microstructural, optic, physical, swelling, hydrolytic degradation, and hydrophilicity properties were studied. SEM micrographs showed all PVA/EW/CEO foams open and close cell morphologies, while the stereo-microscope showed foams containing in the ratio of β-CD/CEO 1: 6 have a porous surface without shrinkage on its surface. The existence of β-CD/CEO inclusion complexes and physical interaction between polymer matrixes and the inclusion complexes confirmed by FT-IR spectroscopy. Moreover, the obtained foams have ideal hydrophilicity compatible with the skin with contact angle values ranging from 62.5° ± 3.1° to 70° ± 3.5°. Hydrolytic degradation of the foams decreased as the amount of CEO increased, and the values of more than 80% was seen in the foams at the end of 28 days. Even if CEO volatilized during the process, CEO-loaded PVA/EW foams indicated good antibacterial activity against Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa bacteria with 10–20 mm zone inhibition values. Consequently, the produced PVA/EW/CEO polymer foams with Pickering emulsion approach demonstrated promising results for wound dressings. [ABSTRACT FROM AUTHOR]