Abstract
The aim of this work was to improve the stability and antimicrobial effects of cinnamaldehyde (CA) through the fabrication of ethosomal nanoparticles (CALG-ENPs). Novel formulated CALG-ENPs with a mean size of 103.5 nm and a CA loading of 32.62 mg/g ethosome were obtained with 0.79% CA, 2% lecithin, and 25% ethanol. CALG-ENPs exhibited satisfactory dispersion stability at 4 °C for 25 days under low pHs (>4). The nanoparticles also showed sustained-release effects at 20 °C and 37 °C, in which the retaining amounts of CA were 76.73% and 75.42% after 24 h, respectively, which were remarkably higher than those of free CA (25.68% and 21.12%, respectively). CALG-ENPs exhibited greater antimicrobial activity with a minimum inhibitory concentration and minimum fungicidal concentration of 106.8 and 124.6 μg/mL for Colletotrichum musae, respectively, which were considerably lower than those of free CA (160.2 and 180.0 μg/mL). The fresh-keeping effects of pitaya juice showed 100% inhibition in microbial contamination and effectively avoided oxidation and fading after 14 days. This study indicates that nanoethosome considerably potentiates the antimicrobial efficacy of CA, providing a promising potential for food applications.
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