Cinnamon Essential Oil Research Articles

Development and Characterization of Edible Packaging Film Using Lignin Extracted from Coffee Silverskin

In this study, edible packaging films were developed by solvent casting method using lignin extracted from Costa Rican or Kenyan coffee silverskin and their barrier properties were investigated. Anise or cinnamon essential oil, glycerol or sorbitol or polyethylene glycol, and sodium alginate effects on the film properties were compared. The moisture content, swelling index and water vapor transmission rate analyses of the produced edible films were realized. Chemical structure analysis was done using Fourier Transform Infrared Spectroscopy device. Edible films plasticized with glycerol, have higher moisture content (23.21%), low swelling index (28.44%) and low water vapor transmission rate (0.7991*10-8(g/cm2.s)), than the films plasticized with sorbitol and polyethylene glycol. As a result, it was observed that coffee processing waste coffee silverskin, plasticized in preference with glycerol and mixed with anise or cinnamon essential oil, can be successfully used as a cost-effective lignin source for edible packaging film production.

Efeito da inclusão de blend de óleos essenciais, ácidos orgânicos, taninos, vitamina E e zinco sobre a saúde intestinal de frangos de corte submetidos ao desafio por Eimeria spp., Salmonella Minnesota, Escherichia coli e Clostridium perfringens

ABSTRACT: This study aimed to evaluate the effects of (i) diets supplemented with a blend of organic acids, cinnamon essential oil, oregano essential oil, eugenol, thymol, curcumin, tannins, vitamin E, and zinc microencapsulated in vegetable fat and (ii) a challenge by Eimeria spp., Salmonella Minnesota, Escherichia coli, and Clostridium perfringens. Also, to evaluate the diet × challenge interaction effects on animal performance (1-21 and 22-42 days of age), weights of organs and primal cuts, and ileal morphometry in 42-day-old broiler chickens. The experiment was conducted according to a 2 × 2 factorial design (supplemented and unsupplemented diets × challenged and unchallenged broilers). Each treatment consisted of eight replications and eight birds per replicate. At 14 days of age, chickens in the challenge group (n=128) received orally 1mL of a suspension containing sporulated oocysts of Eimeria spp. (E. acervulina, E. praecox, E. maxima, E. mitis, E. tenella, and E. necatrix), and the other experimental group (n=128) received 1mL of saline solution orally. At 18 days of age, birds in the challenge group received 1mL of a suspension of C. perfringens, E. coli, and S. Minnesota, and unchallenged birds received 1mL of saline solution orally. From 1 to 21 days of age, microbial challenge reduced body weight, feed intake, weight gain and increased feed conversion. In the same period, supplemented birds had lower feed conversion. From 22 to 42 days of age, challenged birds had lower body weight, feed conversion, breast weight, thigh + drumstick weight, and heart weight. Supplemented birds had higher breast weight. Unchallenged birds fed the supplemented diet showed higher bursa weight, proventriculus weight, ileal villus height, and crypt depth. Unchallenged birds fed the unsupplemented diet had higher liver weight. Microbial challenges with Eimeria spp., S. Minnesota, C. perfringens, and E. coli impaired productive performance in the starter phase. They decreased the yield of primal cuts in 42-day-old broilers, partially explaining the recurring economic problems observed in the poultry sector. Overall, the studied blend was able to improve feed conversion in the starter phase, enhance digestive and absorption processes, and increase the yield of primal cuts. However, no effects were observed in challenged birds. The findings suggest that the studied effects are influenced by microbial conditions, blend composition, and inclusion level and may or may not result in beneficial outcomes.

Effect of Dietary Synbiotic and Cinnamon Essential Oil on Growth Performance, Intestinal Morphology, Serum Indices and Intestinal Microbial Population in Japanese Quails

Effect of Dietary Synbiotic and Cinnamon Essential Oil on Growth Performance, Intestinal Morphology, Serum Indices and Intestinal Microbial Population in Japanese Quails

Inhibitory effect of some probiotic strains and essential oils on the growth of some foodborne pathogens.

Bacillus cereus and Yersinia enterocolitica are implicated in foodborne diseases that have major effects on human health; therefore, it is considered universal public health disorders. Essential oils and essential oils nano emulsions have a sufficient antibacterial performance against a variety of bacteria, especially multi-drug resistant bacteria. Probiotics showed several health benefits via moderating the GIT microbiota and their metabolites. The study was designed to evaluate the biocontrol ability of cinnamon essential oil (CEO) nano emulsion and probiotics as natural antibacterial additives and reveal their bactericidal mechanism. 250 random samples (50 raw milk, 50 rice pudding, 50 kariesh cheese, 50 yogurt, and 50 ice cream) were purchased separately from different areas in Mansoura city, Egypt, and exposed to bacteriological analysis. Bacillus cereus was found with the highest mean value of 66 × 107 ± 1.3 × 108 CFU/g in raw milk and the lowest mean value of 28 × 107 ± 2.6 × 107 CFU/g in kariesh cheese while Y. enterocolitica was found in 64% of the total inspected samples with the highest incidence (84%) in yogurt. The toxinogenic potential of the tested pathogens has been evaluated by multiplex PCR pointing nhe A and ces genes for B. cereus isolates while targeting in Y. enterocolitica 16s rRNA, and YST gene. Different concentrations (0.17%, 0.25%, 0.5%, 0.8%, 1%, 1.5%, and 2%) of cinnamon oil nano emulsion were employed in this study. CEO nano emulsion had the highest reduction rate at a concentration of 1.5% in the case of B. cereus and 2% in the case of Y. enterocolitica. Among different types of probiotics, the best one which showed inhibitory potential against B. cereus and Y. enterocolitica was L. plantarum. Lactobacillus plantarum and CEO nano emulsion at a concentration of 2% have the highest reduction rate against Y. enterocolitica, while L. plantarum and CEO nano emulsion at a concentration of 1.5% has the best antibacterial effect against B. cereus. In conclusion, more attention is required for both safety and quality in dairy products through the application of natural additives such as essential oils and probiotics.

Effects of turmeric, ginger, cinnamon, and garlic essential oils on HSP70, NFκB, oxidative DNA damage, inflammatory cytokines, and oxidative markers in broiler chickens.

In recent years, the use of natural bioactive compounds derived from spices has garnered significant interest in poultry production due to their potential to modulate immune responses and oxidative stress. An investigation into the roles of spices essential oils (EO) on inflammatory cytokines, HSP70 and oxidative markers of broiler chickens was conducted in this study. Four spices consisting of garlic, ginger, turmeric, and cinnamon were processed to obtain their respective EO. Two hundred 1-d-old arbo acre broilers were allotted to 5 treatments consisting of B1 (control), B2 (garlic EO), B3 (ginger EO), B4 (Turmeric EO), and B5 (cinnamon EO), with EOs administered to drinking water at 30% (v/v) in a 49-d trial. Blood was sampled for assessment of hematological parameters, and serum obtained were assayed for inflammatory cytokines, antioxidant activities, nuclear factor kappa B (NFκB), 8-hydroxydeoxyguanosine (8-OHdG), and heat shock protein 70 (HSP70) levels using standard procedures. Results obtained revealed that cinnamon EO enhanced erythrocytic indices, leukocyte profile, catalase, glutathione peroxidase and interleukin 10, lowers interleukin 1 beta (IL-1β) and interferon gamma (IFN-γ), enhanced HSP70 and higher 8-OHdG levels in chicken. Garlic EO enhanced monocytes and superoxide dismutase, while reduced IFN-γ and HSP70, but increased IL-1β and tumor necrosis factor alpha (TNF-α) NFκB in broiler chickens. Ginger EO also enhanced erythrocytic indices, total antioxidant activity, lowered IFN-γ and lipid peroxidation, while turmeric EO enhanced total antioxidant activity, catalase and lowered IFN-γ and increased 8ohdg in broiler chickens. In conclusion, this study revealed that ginger and turmeric EO were more beneficial in preventing oxidative DNA damage, cinnamon EO enhanced serum oxidative status and lowered pro-inflammatory cytokines, while garlic EO reduced HSP70 in broiler chickens.

Chemical composition of four essential oils and their adulticidal, repellence, and field oviposition deterrence activities against Culex pipiens L. (Diptera: Culicidae)

Effective mosquito repellents can limit the transmission of vector-borne diseases to humans. Consequently, there is an urgent need to develop mosquito control strategies that prioritize eco-friendly and cost-effective repellents. Essential oils (EOs) have enormous potential for mosquito repellency. Here, cinnamon, basil, eucalyptus, and peppermint EOs were investigated for adulticide and repellency properties against Culex pipiens as well on the oviposition behavior of gravid females from laboratory (lab test) and field (field test) populations. Cinnamon oil was an effective oviposition deterrent regardless of the population and had high adulticidal activity with toxicity index of 75.00% at 24 h of exposure, relative to deltamethrin. In addition, it exhibited effective repellency at 98.01% and 71.22% at 6.67 and 1.71 µl/cm2, respectively. Peppermint oil had the least adulticidal activity with toxicity index of 6.2% at 24 h, and it resulted in low repellency at 70.90% and 50.64% at 6.67 and 1.71 µl/cm2, respectively. On average, basil and eucalyptus oils showed some adulticidal efficiency, repellency, and oviposition deterrent activity. For all treatments, the oviposition deterrent index values of gravid females from natural populations (field test) were lower than those from lab-reared (lab test) females. Different ratios of monoterpenoids, phenylpropanoids, and fatty acids in the EOs tested likely account for the activity variations observed. Our results suggest cinnamon, basil, eucalyptus, and peppermint EOs, which are widely available, economical, and eco-friendly, with good potential for mosquito control strategies.

Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens

Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining the quality of exported commodities to distant countries continues to pose a challenge. To address these issues, the application of bioactive compounds, such as essential oils, has gained recognition as a means to extend shelf life by acting as antimicrobials. Herein, we have undertaken an innovative approach by nano-encapsulating cinnamon-bark essential oil using whey protein concentrate and imbibing nano-encapsulates into food-grade wax commonly applied on produce surfaces. We have comprehensively examined the physical, chemical, and antimicrobial properties of this hybrid wax to evaluate its efficacy in combatting the various foodborne pathogens that frequently trouble producers and handlers in the post-harvest processing industry. The coatings as applied demonstrated a static contact angle of 85 ± 1.6°, and advancing and receding contact angles of 90 ± 1.1° and 53.0 ± 1.6°, respectively, resembling the wetting properties of natural waxes on apples. Nanoencapsulation significantly delayed the release of essential oil, increasing the half-life by 61 h compared to its unencapsulated counterparts. This delay correlated with statistically significant reductions (p = 0.05) in bacterial populations providing both immediate and delayed (up to 72 h) antibacterial effects as well as expanded fungal growth inhibition zones compared to existing wax technologies, demonstrating promising applicability for high-quality fruit storage and export. The utilization of this advanced produce wax coating technology offers considerable potential for bolstering food safety and providing enhanced protection against bacteria and fungi for produce commodities.

Investigation of glycerol and sorbitol effect to the cinnamon essential oil incorporated corn or rice starch based edible films

Investigation of glycerol and sorbitol effect to the cinnamon essential oil incorporated corn or rice starch based edible films

Oxidative stability in meat (pectoralis major) of broiler orally supplemented with essential oils of allium sativum, Curcuma longa, Zingiber officinale, and Cinnamomum zeylanicum.

Lipid oxidation is a normal process in living muscles, but is escalated postmortem due to the loss of inherent antioxidant defense, which causes quality deterioration of meat. This study investigates the effects of essential oil (EO) supplementation to the drinking water of broiler chicken on physical properties, antioxidants, and lipid oxidation in Pectoralis major during frozen storage. Two hundred day-old chicks of arbo acre were allocated to five groups; control (T1) and the groups supplemented with: Allium sativum (T2), Curcuma longa (T3), Zingiber officinale (T4) and Cinnamomum zeylanicum (T5) at the level of 300ml/L into drinking water throughout a 49-d study. Thereafter, birds were slaughtered and breast meat excised for assessments during a 28-d storage period at 4 °C using standard procedure. The results show that cooking loss of Pectoralis major from T1 birds was not significantly (P > 0.05) different from that of T4, and were significantly higher than those of T2, T3, and T5 birds. Meat from T5 birds showed the lowest drip loss. The results for total antioxidant activity are not similar among sampling days. In general, control group showed inferior values, but T2 and T4 had greater values on days 0 and 28. The rate of lipid peroxidation increased with time; however, EOs administration markedly reduced the peroxidation rates compared to controls. The catalase activity of breast meat was significantly declined from day 14, but was enhanced as an effect of EO consumption especially in group T5 at 21 and 28 d. Supplementation of garlic, turmeric, and cinnamon EOs to broiler chickens increased glutathione peroxidase in breast meat on days 21 and 28, while turmeric EO enhanced superoxide dismutase up to 7 d. In conclusion, EOs are valuable supplements for broiler chickens and potent in enhancing meat quality and prolonging the shelf life.

Coated composite paper with nano-chitosan/cinnamon essential oil-nanoemulsion containing grafted CNC@ZnO nanohybrid; synthesis, characterization and inhibitory activity on Escherichia coli biofilm developed on grey zucchini

This investigation aims to highlight the applicability of a potent eco-friendly developed composite film to combat the Escherichia coli biofilm formed in a model food system. ZnO nanoparticles (NPs) synthesized using green methods were anchored on the surface of cellulose nanocrystals (CNCs). Subsequently, nano-chitosan (NCh) solutions were used to disperse the synthesized nanoparticles and cinnamon essential oil (CEO). These solutions, containing various concentrations of CNC@ZnO NPs and CEO, were sequentially coated onto cellulosic papers to inhibit Escherichia coli biofilms on grey zucchini slices. Six films were developed, and Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, biodegradation, and mechanical properties were assessed. The film containing 5 % nano-emulsified CEO + 3 % dispersed CNC@ZnO nano-hybrid in an NCh solution was selected for further testing since it exhibited the largest zone of inhibition (34.32 mm) against E. coli and the highest anti-biofilm activity on biofilms developed on glass surfaces. The efficacy of the film against biofilms on zucchini surfaces was temperature-dependent. During 60 h, the selected film resulted in log reductions of approximately 4.5 logs, 2.85 logs, and 1.57 logs at 10 °C, 25 °C, and 37 °C, respectively. Applying the selected film onto zucchini surfaces containing biofilm structures leads to the disappearance of the distinctive three-dimensional biofilm framework. This innovative anti-biofilm film offers considerable potential in combatting biofilm issues on food surfaces. The film also preserved the sensory quality of zucchini evaluated for up to 60 days.

Enhanced mechanical properties and antibacterial activities of chitosan films through incorporating zein-gallic acid conjugate stabilized cinnamon essential oil Pickering emulsion

In this study, zein-gallic acid covalent complex prepared by alkali treatment was utilized as an emulsifier to stabilize cinnamon essential oil (CEO) Pickering emulsion, and the chitosan-based (CZGE) films loaded with CEO Pickering emulsion were prepared by blending. The influences of different contents of CEO Pickering emulsion on the physical properties and biological activities of CZGE films were investigated. The results showed that Pickering emulsion had good compatibility with chitosan matrix and enhanced the interaction between film-forming matrix polymer. In addition, incorporating with CEO Pickering emulsion (15 %, v/v) significantly improved the mechanical and barrier properties of the films, and also enhanced the light transmittance and thermal stability of the films. Furthermore, the loading of emulsion also improved the antioxidant activities of the films and led to the formation of high antimicrobial property against food pathogens, and the slow-release behavior of CEO could effectively extend the biological activity of the films. These results suggested that Pickering emulsion has potential as a loading system and a plasticizer in active packaging, and the feasibility of CZGE film in food packaging.

Synthesis and efficacy of cinnamon oil formulations and their sustainable release against common house mosquito larvae

BackgroundControl of mosquitoes is considered an essential public health priority. This study was designed to estimate the larvicidal activity of two formulations of Cinnamomum zeylanicum EO for controlling Culex pipiens larvae.ResultsThe prepared formulations were a nanoemulsion of cinnamon (CNE), cinnamon (CN) alone and ordinary cinnamon essential oil mixed with sesame oil (CSO). The cinnamon + sesame oil (CSO) was added as one part cinnamon to 3 parts SO. Different concentrations were prepared and applied following the WHO larvicidal bioassay protocol. Our findings revealed that the LC50 of the CNE form ranged from 85.3 µg/mL to 28.30 µg/mL. The LC50 of SO alone was 1265 µg/mL but when mixed with CNE to form the CSO mixture, this decreased to 159.00 µg/mL. In terms of residual effect, the ordinary form of cinnamon had a residual effect in water for 72 h at a dose of 1000 µg/ml, but this extended to 120 h at the same dose when the CNE form was used. However CSO did not have a residual effect, however.ConclusionThe nanoemulsion form significantly improved the efficacy and residual effect of cinnamon against Culex pipiens larvae. Additionally, mixing cinnamon with sesame oil had a synergistic effect. This may assist control strategies against the house mosquito, Culex pipiens.

Design and evaluation of an edible coating, functionalized with active compounds, and pectin obtained from the cocoa shell, for technological purposes in the food industry

Despite the significant advances in food preservation, the industry faces high economic losses due to decomposition and a decrease in the product's final quality, affecting its texture, taste, smell, nutritional value, and shelf-life characteristics. Using edible films and coatings is a promising alternative to ensure food quality during processing, distribution, and storage. They consist of thin films of biodegradable natural polymers (polysaccharides, proteins, lipids), thus being an environmentally friendly technology that responds to the growing demand by consumers for natural, safe, healthy foods obtained through minimal processing. With the present research project, we sought to design and evaluate an edible coating (RC), using pectin obtained from the waste generated during the harvest and postharvest of two varieties of cocoa (criollo and trinitario), added with corn starch, glycerol, as a plasticizer, and essential oil of cinnamon nano emulsified, as a bioactive ingredient that generated an antioxidant character to the film. For the assembly of the edible coating, a factorial experimental design 2 ^ 2 in triplicate was established to evaluate the effect of the pectin-starch ratio (P / A), and percentage of pectin on the functionality and strength of the film. Finally, with the results, an optimization process was carried out to determine the best conditions for the elaboration of the coating, and under these conditions, the filmogenic solution was developed. The optimized edible film was made with cocoa pectin at a concentration of (1% w / w), and corn starch (1.22% w / w), thus forming the matrix solution added with glycerol (2% w/w) and cinnamon essential oil nano emulsified (0.02% w/w); which was subjected to physicochemical and mechanical quality tests. The results of the ANOVA of the experimental design showed that there was no significant effect of the independent variables %P and (P/A) on the color of the CR, contrary to what happened with the response variables of the antioxidant activity and resistance of the optimized CR.

Chemically Modified Nanoparticles for Enhanced Antioxidant and Antimicrobial Properties with Cinnamon Essential Oil.

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.

Bioactive Cellulose Nanopapers Impregnated with Cinnamon Essential Oil for Sustainable Antibacterial Packaging and Extended Shelf Life of Coriander Leaves

AbstractThis 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.

The effectiveness of the biologically active additive «Activio» using when feeding young ducks

Agricultural poultry has a number of biological features: intensive metabolism and rapid growth, rapid maturity and significant reproductive potential, high body temperature, resistance to many infectious diseases, etc. The scientific article presents the results of an experimental study of the effect of the biologically active additive Activio, which contains essential oils of cinnamon, rosemary, oregano and chili pepper extract, on the productive qualities of young ducks. To realize the set goal, two experimental groups of ducks were formed: 1st group - Peking ducks, 2nd group - Cherry Valley ducks, which were fed the drug Activio as part of a complete and balanced diet in terms of nutrients and energy, at the rate of 100 g ha 1 t of compound feed . It has been established that the introduction of the drug Activio into the diet of young ducks contributes to the increase in feed consumption, live weight gains and the survival of ducklings, which is primarily due to the fact that the essential oils of cinnamon, rosemary, oregano, chili pepper extract have positive, stimulating biological effects. improve the functioning of the digestive, immune, nervous systems and musculoskeletal system. During the breeding of poultry, an important indicator is the average daily feed consumption, which according to the data of the article in the period from 1 to 7 days was 27.15 g/head/day in the ducks of the first group, and 28.41 g/head/day in the ducks of the second group, and in the period from the 22nd to the 28th day, the value of the average daily feed consumption is 259.36 g/go/day in the first group, and 270.36 g/go/day in the ducks of the second group. The use of the drug Activio did not have a negative effect on the body of young ducklings and made it possible to realize the genetic potential of the productivity of ducks, which was more clearly expressed in the young ducklings of the Cherry Valley breed, which was obtained on the basis of Peking ducks through in depth selection using the paternal line 151 and maternal line 102 and has higher growth energy compared to Peking ducks. Key words: ducks, Peking breed, Cherry Valley, feed supplement, «Activio», gains, live weight, preservation.

Prolonging the shelf life of fresh-cut guava (Psidium guajaya L.) by coating with chitosan and cinnamon essential oil

This study investigated the effect of a coating of chitosan (CH) and cinnamon essential oil (CEO; 0−1 %) on the quality attributes of fresh-cut guava (Psidium guajaya L.) during storage at 4 ± 1 °C for 17 days, with uncoated fresh-cut guava used as control. The CH coating significantly (p < 0.05) delayed changes in weight loss, firmness, colour, total soluble solids and titratable acidity compared to the control sample. Furthermore, the effects were more prominent with the incorporation of higher CEO concentrations. The bacterial, yeast and mould counts were also significantly lower (p < 0.05) in the CH-coated samples than in the control, with the coating containing 1 % CEO exhibiting the best quality preservation effect. In addition, CH and CEO coatings extended the shelf life of fresh-cut guava up to 17 days compared to the control sample (shelf life of only 3 days). In conclusion, combining CH and CEO as a coating matrix effectively preserves the quality and enhances fresh-cut guava's shelf life.

Systematic analysis of antimicrobial activity, phytochemistry, and in silico molecular interaction of selected essential oils and their formulations from different Indian spices against foodborne bacteria

Essential oils (EOs) from Indian spices like Elettaria cardamomum (L.) Maton (small green cardamom), Syzygium aromaticum (L.) Merr. & L.M. Perry (clove), Cinnamomum zeylanicum Blume (cinnamon quills), and Cinnamomum tamala (Buch.-Ham.) T. Nees & C. H. Eberm (Indian bay leaves) exhibit a broad spectrum range of biological activity including antibacterial and antifungal activity. Yet, there is a lack of data regarding the antimicrobial activity of their formulations. Also, the link between the antimicrobial effect of individual EO with their chemical composition and molecular interaction with bacterial pathogens has not been systematically explored. Therefore, the objectives of the current study were to evaluate the antimicrobial activity and phytochemical characterization of EOs and to bridge the gap between them through in-silico molecular interactions. The antibacterial activity of EOs of four different spices and their formulations against foodborne pathogens such as Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa was evaluated using the disc volatilization method. The chemical profile of the individual EO was determined through GC-MS analysis and molecular interactions of identified major components with bacterial proteins were carried out through molecular docking studies. All EOs and their formulations exhibited antibacterial activity ranging from 5.92 to 24.55 mm and 11–23.52 mm, respectively. Among all EOs, cinnamon and formulation C (cardamom: cinnamon- 2:1) exhibited the highest antibacterial activity. The composition of the EOs included sesquiterpenes, monoterpenoids, monoterpenes, and, phenylpropanoids such as (E)-cinnamaldehyde, δ-cadinene, α-copaene, eugenol, caryophyllene, eugenol acetate, methyl eugenol, menthadiene, eucalyptol, α-terpinyl acetate, and sabinene. Furthermore, docking study revealed that the abundant compounds from cinnamon EO mainly α-copaene and δ-cadinene had a high binding affinity towards the bacterial essential proteins which increases the bacterial susceptibility towards cinnamon EO. The selected EOs and their formulations were systematically analysed and they were effective against foodborne pathogens. The current findings suggest the application of these EOs against food pathogens with further research.

Polyphenols, Flavonoids, Mineral Elements, and Biological Activities of Ginger and Cinnamon Essential Oil and Extracts as Regulated by Their Isolation Procedures

Our research compared the chemical make-up of wild Ginger and cinnamon, including their essential oils (EOs), total phenol, and total flavonoid, for their antioxidant and antibacterial effects in vitro. The mineral (nutritional and poisonous) components of the plant were also identified in this investigation. Hydro distillation (HD), steam distillation (SD), and microwave-assisted distillation (MAD) were used to extract the EOs, and gas chromatography with flame ionization detection (GC-FID) and mass spectrometry detection (GC-MS) were used to examine them. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to evaluate the EOs' antioxidant properties. The essential oil was analyzed, and twenty-six components were found to make up 97.73% of the oil with a yield of 0.202%. The primary components were pulegone (74.81%), menthone (13.01%) and piperitone (3.82%). Neutron activation analysis (INAA) and inductively coupled plasma optical emission spectrometry (ICP-OES) were used to detect twenty-one elements, including macro- and micro-elements (Ba, Br, Ca, Cl, Co, Cr, Cs, Eu, Fe, K, Mg, Mn, Mo, Na, Rb, Sb, Sc, Sr, Th, U, and Zn), with the mineral element concentration being very close to the FAO recommendation.

IN VITRO ANTIFUNGAL EFFECT OF TWELVE ESSENTIAL OILS ON PENICILLIUM EXPANSUM GROWTH

The questionable safety of food spoiled by microorganisms is and should be the subject of attention and investigation. Pathogens such as Penicillium expansum are more difficult to control due to their resistance and ubiquity. Awareness of plant essential oils (EOs) as alternative natural preservatives is increasing because of their significant antimicrobial activity. The aim of this research work was therefore to contribute to this topic with new results. The antifungal activity of twelve EOs was tested in vitro against five strains of Penicillium expansum, using the vapour-phase diffusion method. Three EOs, from bergamot, star anise and rosaline, inhibited colony growth during two-week cultivation with a partial efficacy, all other EOs showed complete (100%) inhibitory activity at a concentration of 625 μL.L-1. These (EOs from clove, cinnamon, cinnamon bark, laurel, lemongrass, peppermint, Mitcham mint, spearmint, and lavender) were included in the second part of the trial, the aim of which was to determine their minimum inhibitory doses (MIDs). In the case of peppermint, Mitcham mint, spearmint and lavender EOs, some strains of P. expansum grew already at a concentration of 500 μL.L-1. Clove EO stopped the fungal growth of two strains at 250 μL.L-1. Laurel EO was 100% effective at MID 250 μL.L-1 throughout the cultivation period. EOs from lemongrass and cinnamon bark had similar efficacy on the strains. Both EOs were able to inhibit one strain at a MID of 125 μL.L-1, cinnamon bark EO inhibited the remaining strains at 250 μL.L-1, lemongrass EO inhibited three strains at 250 μL.L-1 and one at 500 μL.L-1. The lowest MID was recorded for cinnamon EO, which effectively inhibited two strains at 125 μL.L-1, two strains at 62.5 μL.L-1 and one strain even at 31.25 μL.L-1. The sensitivity of the strains used in this study varied according to the EOs used.