Cinnamomum Verum Essential Oils Research Articles

Antimicrobial effects of Cinnamomum verum essential oil against Enterococcus faecalis and Staphylococcus aureus in mulberry and carrot juices

SummaryIn developing countries, fresh fruit juices are prepared and sold without ongoing assessment of the quality and safety of mulberry and carrot juices. Therefore, most fruit juices offered for consumption had high microbial content. This investigation was performed to indicate the efficacy of low concentrations of Cinnamomum verum essential oils (CEO) in the inactivation of E. faecalis and S. aureus in carrot juice and white mulberry juice and the impact on the sensorial characteristics of the juices. CEO antimicrobial activity can prevent the growth of Staphylococcus aureus and Enterococcus faecalis at 12 and 4 °C in juices. For the MIC and MBC concentrations, CEO exhibited higher antibacterial effects against S. aureus and E. faecalis. A higher number of pathogens were inactivated at 12 °C than at 4 °C. Cytoplasmic membrane permeability plays a vital role in the CEO bactericidal action. CEO can be recommended to extend the shelf‐life of juices by retaining the sensorial quality and inactivating pathogenic microorganisms, which provides a reference for practical production and application.

Anti-Candida and Anti-Leishmanial Activities of Encapsulated Cinnamomum verum Essential Oil in Chitosan Nanoparticles.

Nanoencapsulation is widely considered as a highly effective strategy to enhance essential oils' (EO) stability by protecting them from oxidative deterioration and evaporation. The present study aims to optimize and characterize an efficient technique for encapsulating Cinnamomum (C.) verum essential oil into chitosan nanoparticles using response surface methodology (RSM). Moreover, the optimized C. verum EO nanoparticle was investigated for its antibacterial (against Gram-positive and Gram-negative bacteria), antifungal (against Candida albicans), and antiparasitic activity (against Leishmania parasites). Five parameters were investigated using a Plackett-Burman and Box-Behnken statistical design: the chitosan molecular weight, TPP concentration, C. verum EO/chitosan ratio, mixing method, and the duration of the reaction. Encapsulation efficiency and anti-candida activity were considered as responses. The antibacterial, anticandidal, and anti-leishmanial activities were also assessed using a standard micro-broth dilution assay and the cytotoxicity assay was assessed against the macrophage cell line RAW 264.7. The optimized nanoparticles were characterized using Fourier transform infrared spectroscopy, Zeta potential, and scanning electron microscopy. The study results indicated that under optimal conditions, the nanoencapsulation of C. verum EO into chitosan nanoparticles resulted in an encapsulation efficiency of 92.58%, with a regular distribution, a nanoparticle size of 480 ± 14.55 nm, and a favorable Zeta potential of 35.64 ± 1.37 mV. The optimized C. verum EO/chitosan nanoparticles showed strong antifungal activity against C. albicans pathogens (CMI = 125 µg mL-1), notable antibacterial activity against both Gram-positive and Gram-negative bacteria (ranging from 125 to 250 µg mL-1), high leishmanicidal potential against the promastigotes form of L. tropica and L. major (IC50 = 10.47 and 15.09 µg mL-1, respectively), and a four-fold cytotoxicity reduction compared to non-encapsulated essential oil. These results suggest that C. verum EO-loaded chitosan nanoparticles could be a promising delivery system for the treatment of cutaneous Candida albicans infections.

Larvicidal and pupicidal effects of some essential oils against Musca domestica Linnaeus, 1758 (Diptera:Muscidae)

Essential oils (EOs) from plants can provide an eco-friendly alternatives to traditional synthetic insecticides. This study aimed to evaluate the effects of six different essential oil (Foeniculum vulgare, Cinnamomum verum, Allium sativum, Capsicum annum, Mentha piperita, Urtica dioica) against Musca domestica. Larvicidal and pupicidal, efficacy of six EOs were evaluated by contact toxicity method at four different doses (1%; 2.5%, 5%, and 10%) in 5 replications. The research was performed at 60 ± 1.5% humidity and 27 ± 0.5 0C temperature at the Animal Physiology Laboratory of Ondokuz Mayıs University. The LC50 and LC90 values were determined by probit analysis. The effects of treatment and concentrations on different exposure periods, larval and pupal survival and development time were analyzed by a two-way analysis of variance. The larval toxicity of six EOs increased significantly with increased exposed periods. The larval and pupal mortality percent was also increased as the concentration increased for testing all essential oil. The highest larval mortality percent (100.0%) was observed at the (10%) concentration of six essential oils, and all concentrations of Cinnamomum verum oil. Besides, the lowest larval mortality percent (46%) was caused by the 1% concentration of Foeniculum vulgare. The highest pupicidal effect was shown by 10, 5, 2.5% Cinnamomum verum EOs (100% mortality) and 1% Cinnamomum verum EOs (97.36%). The present study revealed that tested essential oil had significant potential for affecting biological parameters of M. domestica. The Cinnamomum verum EOs can be used as an eco- friendly product for the control of housefly larvae and pupae.

Synergistic Action of Cinnamomum verum Essential Oil with Sertraline.

Cinnamomum verum L. essential oil (CEO), commonly known as Ceylon cinnamon or cinnamon tree, is regarded as one of the most employed essential oils in the field of aromatherapy. It is usually applied externally as astringent, antipruritic, rubefacient, and anti-septic agent. Furthermore, both in vitro and in vivo research have demonstrated its numerous pharmacological effects, including the potentiality for treating neuralgia, myalgia, headache, and migraine. Several pieces of research also corroborated its significant antiviral and antimicrobial properties. Cinnamaldehyde, eugenol, caryophyllene, cinnamyl acetate, and cinnamic acid are the most representative compounds that are generally found in greater quantities in CEO and play a pivotal role in determining its pharmacological activities. Due to the global antibiotic resistance scenario and the dwindling amount of funding dedicated to developing new antibiotics, in recent years research has concentrated on exploring specific economic approaches against microbial infections. In this context, the purpose of this study was the investigation of the synergistic antibacterial activities of commercially available and chemically characterized CEO in combination with sertraline, a selective serotonin reuptake inhibitor (SSRI), whose repositioning as a non-antibiotic drug has been explored over the years with encouraging results. In vitro effects of the titled combination were assessed toward a wide panel of both Gram-positive and Gram-negative bacteria. The antimicrobial efficacy was investigated by using the checkerboard microdilution method. The interesting preliminary results obtained suggested a synergistic effect (fractional inhibitory index, FICI < 0.5) of sertraline in combination with CEO, leading to severe growth inhibition for all bacterial species under investigation.

Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil

The effects of poly-lactic acid films containing different concentrations of Cinnamomum verum essential oil (CVEO) on microbial, chemical and sensory criteria of minced squab were assessed during the storage at 4 °C for 12 days. The counts of total aerobic bacteria, psychrotrophic bacteria, lactic acid bacteria, pseudomonads and Enterobacteriacea of wrapped samples with PLA films containing 0.6 and 0.9 % CVEO never reached 7 log CFU/g during the storage. Counts of E. coli and L. monocytogenes spiked to the PLA-wrapped with 0.6 or 0.9 CVEO squab samples were an order and 2 orders of magnitude lower, respectively, after the storage comparing to control. Also, samples wrapped with PLA films containing different concentrations of CVEO had lower total volatile base nitrogen, and thiobarbituric acid reactive substances values vs. control. Finally, applying of PLA films containing different concentration of CVEO, led to minor changes in sensory characteristics (P > 0.05).

Effects of Thymus vulgaris and Cinnamomum verum Essential Oils on bap and ica Gene Expression in Staphylococcus aureus

Background: Staphylococcus aureus can cause a variety of infectious diseases, mainly due to its ability to shift between the planktonic and the biofilm lifestyle. Biofilm infections present a serious problem in human medicine. Biofilm-associated protein (bap) and intercellular adhesin (ica) genes are involved in biofilm formation. Objectives: This study evaluated the effect of Thymus vulgaris and Cinnamomum verum essential oils on biofilm formation and expression of icaA, icaD, and bap genes in S. aureus strains. Methods: A total of 20 strains of S. aureus were isolated from the urine of patients. The susceptibility test was performed to determine the effect of minimum inhibitory concentration (MIC) of thyme and cinnamon essential oils on strains by broth dilution method. The expression of icaA and icaD genes was determined by measuring the cognate messenger ribonucleic acid level using real-time polymerase chain reaction (PCR). Results: The biofilm formation of strains after treatment with the MIC of thyme essential oil was observed as 40% weak and 60% negative biofilms, and with the MIC of cinnamon essential oil as 25% strong and 75% moderate biofilms. Real-time PCR demonstrated that 60% of S. aureus strains treated with thyme and cinnamon essential oils showed a decrease in icaA gene expression. Moreover, 55% and 70% of the strains treated with thyme and cinnamon essential oils had reduced icaD gene expression, respectively. None of the strains of S. aureus had a bap gene. Conclusions: The present study showed that thyme and cinnamon essential oils reduce the expression of icaA and icaD genes, and cinnamon essential oil is more effective than thyme essential oil.

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

ABSTRACT Cinnamomum verum essential oil and its main component, cinnamaldehyde, were incorporated into nanoemulsions to improve their stability and activity. Oil-in-water (O/W) nanoemulsions were prepared using the high-energy ultra-sonication method. Cinnamon oil nanoemulsion exhibited a more vigorous DPPH radical scavenging activity (IC50 = 1.81 mg/L) than the standard α-tocopherol (IC50 = 9.16 mg/L). Cinnamaldehyde nanoemulsion exhibited the highest antibacterial action against Salmonella typhimurium and Staphylococcus aureus (MIC = 175 and 150 mg/L, respectively). It was also displayed the highest inhibition against Candida albicans (EC50 = 19.92 mg/L). Cinnamaldehyde nanoemulsion was the most active against mycelial growth of Aspergillus flavus and A. niger (EC50 = 38.20 and 134.80 mg/L, respectively). It also presented the highest activity against spore germination. This study describes antimicrobials and antioxidants based on nanoemulsions made from natural products that can be used to treat microbial infections.

Impact of Cinnamomum verum against different Escherichia coli strains isolated from drinking water sources of rural areas in Riyadh, Saudi Arabia

ObjectivesThe present study was aimed to evaluate the antimicrobial activity of aqueous, methanolic and essential oil extracts of Cinnamomum verum (cinnamon) against two waterborne pathogenic strains isolated from bottled, tap and wells’ water from the rural areas of Riyadh, Saudi Arabia. MethodsThe water samples were drawn from different sources and two strains of Escherichia coli were isolated, purified and confirmed using the MALI-TOF-MS technique. The C. verum extraction was carried out using different solvents and essential oil by hydrodistillation according to the standard methods. The antimicrobial potential was evaluated using a well-diffusion assay and percentage inhibition was calculated. ResultsThe two isolates were identified as Escherichia coli DSM 1103 QC DSM and E. coli MB 11,464 1 CHB by MALDI-TOF-MS. Aqueous, methanolic and oil extracts of cinnamon were tested for their inhibitory activity against the selected strains using the well diffusion method. E. coli strains were more sensitive towards the essential oil extract with the inhibitory zone of 4.5–5.2 cm rather than the aqueous and methanolic extracts. Analysis of cinnamon essential oil by GCMS showed the presence of Cinnamic acid, Cinnamaldehyde and 3-Allyl-6-methoxyphenol in the essential oil. ConclusionThe results indicated the possible potential of Cinnamomum verum essential oil and extracts in the management of E. coli from different water sources. Possibly, the bioactive compounds including cinnamic acid derivatives may responsible for the bioactivities of the plant.

In-vitro Antibacterial and Antibiofilm Activity of Cinnamomum verum Leaf Oil against Pseudomonas aeruginosa, Staphylococcus aureus and Klebsiella pneumoniae.

Phytomedicines are becoming more popular in treatment of infectious diseases worldwide. Cinnamomum verum essential oil (EO) has been used as a therapeutic alternative for various diseases. This study aimed to evaluate the antibacterial and antibiofilm activity of the C. verum leaf EO against Pseudomonas aeruginosa, Staphylococcus aureus and Klebsiella pneumoniae. Effect of EO vapor on planktonic cells was determined using microatmosphere technique. CLSI M7-A10 method was employed in Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) experiments. Effect of EO on established biofilms was quantified and visualized using XTT and Scanning Electron Microscope (SEM). In-vitro toxicity was evaluated using Human Keratinocytes (HaCaT). Chemical analysis of EO was done using Gas Chromatography- Mass Spectrometry (GC-MS). All tested strains were sensitive to cinnamon oil vapor. EO exhibited 0.5 and 1.0 mg/mL MIC and MBC against all test strains. Minimum Biofilm Inhibitory and Biofilm Eradication Concentrations (MBIC50 and MBEC) were 1.0 and 4.0 mg/mL. SEM indicated cellular shrinkages, cell wall damages, and decreased biofilm densities. Cinnamon oil didn't show any toxicity on HaCaT cell at any concentration tested. Eugenol was the most abundant compound in C. verum oil. C. verum EO shows an antibacterial and antibiofilm activity with minimal toxicity on host.

Chemical composition, antioxidative‎, antibacterial‎‎, and time-kill activities of some selected plant essential oils against foodborne pathogenic and spoilage organisms.

Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative‎, antibacterial‎‎‎‎‎‎‎‎, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O157:H7, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial ‎‎activity of EOs. The antioxidative ‎ activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative ‎ power methods. All EOs exhibited antibacterial ‎‎activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial‎‎‎‎‎ activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O157:H7 and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill 85.00% and 80.00% of the E. coli O157: H7 and S. putrefaciens cells in 4 hr, respectively. The highest antioxidative ‎activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative ‎activity at a concentration of 2.00 g L-1. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative ‎ activity.

Combined effect of Thymus capitatus and Cinnamomum verum essential oils with conventional drugs against Candida albicans biofilm formation and elucidation of the molecular mechanism of action

Biofilm formation by the pathogenic strain Candida albicans (C. albicans) is a crucial virulence factor on biotic and abiotic surfaces especially in medical devices. The present study investigated the effects of Cinnamomum verum and Thymus capitatus essential oils (EOs) and their combination with antifungal drugs on the development of biofilm and mature biofilm. The molecular mechanism of action was also investigated. Results showed that C. verum and T. capitatus EOs were broadly effective against C. albicans biofilm formation exhibiting 85.57% and 80.6% inhibition at half MIC values, respectively. Furthermore, they showed 92.79 and 94.46% eradication of C. albicans mature biofilm at 2xMIC values. Moreover, these EOs were able to reduce the production of secreted aspartic proteases by >90% at 0.75xMIC. The antibiofilm potency was improved when EOs were combined with AMB, effectively eradicating C. albicans mature biofilm on central venous catheter (CVC). Transcriptomic analyses indicated that EOs, especially when combined with AMB, down-regulate Ras-cAMP-Efg and MAPK signaling genes. In addition, EOs and their combination with AMB significantly inhibited the expression of adhesion and secreted aspartyl proteinase virulence factor genes. Our results demonstrated that C. verum and T. capitatus EOs and their combination with AMB could provide an effective treatment against C. albicans biofilm on medical devices.

Antifungal and biofilm inhibitory effect of Cymbopogon citratus (lemongrass) essential oil on biofilm forming by Candida tropicalis isolates; an in vitro study.

Cymbopogon citratus (lemongrass) essential oil has been widely used as a traditional medicine and is well known for antimicrobial properties. Therefore, it might be a potent anti-infective and biofilm inhibitive against Candida tropicalis infections. Until now, no ideal coating or cleaning method based on an essential oil has been described to prevent biofilm formation of Candida strains on silicone rubber maxillofacial prostheses, voice prostheses and medical devices susceptible to C. tropicalis infections. To investigate the antifungal and biofilm inhibitory effects of Cymbopogon citratus oil. Clinical isolates of C. tropicalis biofilms on different biomaterials were used to study the inhibitory effect. The efficacy of Cymbopogon citratus, Cuminum cyminum, Citrus limon and Cinnamomum verum essential oils were compared on biofilm formation of three C. tropicalis isolates on 24 well polystyrene plates. C. citratus oil coated silicone rubber surfaces were prepared using hypromellose ointment as a vehicle. The antifungal tests to determine minimum inhibitory and minimum fungicidal concentrations were assessed by a microbroth dilution method and biofilm formation was determined by a crystal violet binding assay. C. tropicalis strains formed more biofilm on hydrophobic materials than on hydrophilic glass. C. citratus oil showed a high antifungal effect against all C. tropicalis strains. For comparison, C. limon oil and C. cyminum oil showed minor to no killing effect against the C. tropicalis strains. C. citratus oil had the lowest minimal inhibitory concentration of all essential oils tested and inhibited biofilm formation of all C. tropicalis strains. C. citratus oil coating on silicone rubber resulted in a 45-76% reduction in biofilm formation of all C. tropicalis strains. Cymbopogon citratus oil has good potential to be used as an antifungal and antibiofilm agent on silicone rubber prostheses and medical devices on which C. tropicalis biofilms pose a serious risk for skin infections and may cause a shorter lifespan of the prosthesis.

In vitro antibacterial activity and major bioactive components of Cinnamomum verum essential oils against cariogenic bacteria, Streptococcus mutans and Streptococcus sobrinus

ObjectiveTo evaluate the antibacterial activity of Cinnamomum verum (C. verum) from 32 different essential oils against cariogenic bacteria, Streptococcus mutans (S. mutans) and Streptococcus sobrinus (S. sobrinus). MethodsThe antibacterial activities of each essential oil were individually investigated against S. mutans and S. sobrinus. The essential oil of C. verum was selected for further evaluation against S. mutans and S. sobrinus. Gas chromatography mass spectrometry was used to determine the major constituents of C. verum essential oil. In addition, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration of the most effective constituent was investigated. ResultsThe essential oil from C. verum exhibited the greatest antibacterial activity. Gas chromatography mass spectrometry analysis revealed that the major components of C. verum essential oil were cinnamaldehyde (56.3%), cinnamyl acetate (7.1%) and β-phellandrene (6.3%). The MIC of cinnamaldehyde was measured using broth dilution assays. The MIC of cinnamaldehyde was 0.02% (v/v) against both bacterial strains tested. The minimum bactericidal concentration of cinnamaldehyde against S. mutans and S. sobrinus were 0.2% and 0.1% (v/v), respectively. ConclusionsThe essential oil of C. verum and its major component cinnamaldehyde possessed considerable in vitro antibacterial activities against cariogenic bacteria, S. mutans and S. sobrinus strains. These results showed that the essential oil of C. verum and its bioactive component, cinnamaldehyde, have potential for application as natural agents for the prevention and treatment of dental caries.

In vitro biological evaluation of eight different essential oils against Trypanosoma cruzi, with emphasis on Cinnamomum verum essential oil.

BackgroundEssential oils (EOs) are complex mixtures of secondary metabolites from various plants. It has been shown that several EOs, or their constituents, have inhibitory activity against trypanosomatid protozoa. Thus, we analyzed the biological activity of different EOs on Trypanosoma cruzi, as well as their cytotoxicity on Vero cells.MethodsThe following EOs were evaluated on T. cruzi epimastigote forms: Cinnamomum verum, Citrus limon, Cymbopogon nardus, Corymbia citriodora, Eucalyptus globulus, Eugenia uniflora, Myrocarpus frondosus, and Rosmarinus officinalis. Inhibitory activity against T. cruzi (IC50/24 h) and cytotoxicity against Vero cells (CC50/24 h) were evaluated by the MTT assay. The EO of C. verum was selected for further evaluation against trypomastigotes and intracellular amastigotes, as well as on parasite metacyclogenesis. Constituents of C. verum EO were identified by GC-MS. One-way ANOVA statistical analysis was performed with GraphPad version 5.01.ResultsCinnamomum verum EO was the most effective against T. cruzi epimastigotes (IC50/24 h = 24.13 μg/ml), followed by Myrocarpus frondosus (IC50/24 h = 60.87 μg/ml) and Eugenia uniflora (IC50/24 h = 70 μg/ml). The EOs of C. citriodora, E. globulus, and R. officinalis showed no activity at concentrations up to 300 μg/ml. Incubation of T. cruzi metacyclic trypomastigotes and intracellular amastigotes with C. verum EO resulted in IC50/24 h values of 5.05 μg/ml and 20 μg/ml, respectively. Therefore, trypomastigotes are more susceptible than epimastigotes, with selectivity index (SI) about 4.7-fold higher (9.78 and 2.05, respectively). Analysis of C. verum EO by GC–MS showed mainly (E)-cinnamaldehyde (81.52%) and eugenol (16.68%).ConclusionsC. verum essential oil is effective against T. cruzi (epimastigotes, trypomastigotes and amastigotes) and interferes with the parasite differentiation process in vitro. Thus, it represents a strong candidate for further studies to improve its activity on pathogenic trypanosomatids.

Encapsulation of cinnamon oil in b-cyclodextrin

Inclusion complexes between the Cinnamomum verum essential oil and b-cyclodextrin were prepared by co-precipitation method with the four oil to b-cyclodextrin ratios of 5:95, 10:90, 15:85 and 20:80 (w/w) in order to determine the effect of the ratio on the inclusion efficiency of b-cyclodextrin for encapsulating oil volatiles. The characterization of the complex involved the analysis of the initial essential oil, the surface and the total extracted oils. The retention of essential oil volatiles reached a maximum of 94.18% at the oil to b-cyclodextrin ratio of 10:90. Though, the maximum inclusion efficiency of b-cyclodextrin was achieved at the ratio of 15:85, in which the complex powder contained 117.2 mg of oil/g of b-cyclodextrin. Thirty-one flavor compounds were detected in the original oil and 21 compounds with the content higher than 0.10% were considered in complexation process. The qualitative and quantitative composition of the volatiles in the total oil extracts was similar to the starting oil. However the chromatographic profile of the surface adsorbed oil was different. The thirteen major flavor compounds, found in the commercial Cinnamomum verum essential oil, were present in all of the extracts, but in the different proportions between the total and surface oil extracts. Key words: Cinnamomum verum oil, b-cyclodextrin, inclusion complex, (E)-cinnamaldehyde.

Functional and ultrastructural changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Cinnamomum verum essential oil

To study cellular damage induced by Cinnamomum verum essential oil in Pseudomonas aeruginosa ATCC 27853 and Staphylococcus aureus ATCC 29213. The effect of cinnamon bark essential oil on these two strains was evaluated by plate counts, potassium leakage, flow cytometry and transmission electron microscopy (TEM). Exposure to this oil induced alterations in the bacterial membrane of Ps. aeruginosa, which led to the collapse of membrane potential, as demonstrated by bis-oxonol staining, and loss of membrane-selective permeability, as indicated by efflux of K(+) and propidium iodide accumulation. Thus, respiratory activity was inhibited, leading to cell death. In Staph. aureus, cells treated with the oil entered a viable but noncultivable (VNC) state. The oil initially caused a considerable decrease in the metabolic activity and in the replication capacity of these bacterial cells. The loss of membrane integrity appeared later, as indicated by bis-oxonol and Propidium iodide (PI) staining. Data provided by TEM showed various structural effects in response to cinnamon essential oil. In Ps. aeruginosa cells, coagulated cytoplasmic material was observed, and intracellular material was seen in the surrounding environment, while oil-treated Staph. aureus showed fibres extending from the cell surface. Cinnamon essential oil damages the cellular membrane of Ps. aeruginosa, which leads to cell death. There is evidence of VNC Staph. aureus after exposure to the oil. Cinnamon essential oil shows effective antimicrobial activity and health benefits and is therefore considered a potential food additive. To use this oil as a natural food preservative, especially in combination with other preservation methods, a thorough understanding of the mechanism through which this oil exerts its antibacterial action is required.