Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties

Abstract

Fungal growth is one of the most common and serious problems faced during food storage. Aspergillus flavus is one of the major storage fungi producing aflatoxins, which are highly toxic and carcinogenic and pose a marked hazard to human health. Cinnamon oil is a natural essential oil with no obvious hazard effect on human and animal health. So, the goal of this research was to assess the efficacy of cinnamon essential oil (CEO) and cinnamon nanoparticles (CEO-NPs) on Aspergillus flavus growth and aflatoxin inhibition. In this research, CEO components were determined using GC/MS. Moreover, the characterization of nanoparticles by transmission electron microscopy (TEM) has also been studied. Initially, the antifungal activity and Minimal inhibitory concentration (MIC) has been determined by employing agar well-diffusion test and macro-dilution method, respectively. Then, depending on MIC results, the antifungal effects of CEO (3.125 μl/ml) and CEO-NPs (1.56 μl/ml) against A. flavus were studied. Furthermore, the inhibitory effect of CEO and CEO-NPs on aflatoxin content was evaluated. Additionally, the sensory evaluation of cinnamon and its nanoparticles in beef burger patties was assessed. The obtained results showed that the A. flavus count in experimentally contaminated beef burger samples was elevated from 4.06 ± 0.06 to 5.65 ± 0.04 (log10 CFU/g) in control samples while decreasing to 2.49 ± 0.15 in the presence of the CEO; however, it was not detected in the presence of CEO-NPs by the 9th day of the chilled storage. Regarding the aflatoxins, the CEO and its nanoparticles exhibited a reduction in aflatoxin levels to 40.9% and 68.2%, respectively, as determined by the ELISA technique. In conclusion, this study confirms the inhibitory role of CEOs and CEO-NPs in controlling A. flavus growth with a potential reduction in aflatoxin levels. The results open a promising avenue for their use as a safe, bioactive natural preservative in the food industry.