Cinnamon Extract Research Articles

Screening and Formulation of Hand Sanitizer with Herbal Extracts of Aloe Vera and Cinnamon

Sanitizers are liquid solutions formulated to reduce microbial growth on the hands, typically featuring alcohol as a primary component. However, various plant-derived bioactive compounds exhibit antimicrobial properties that can benefit the skin without adverse effects, enhancing its softness and overall health while providing a natural glow. This study explores the antimicrobial potential of plants such as tulsi, neem, lemon, and eucalyptus. An herbal sanitizer was developed using Aloe Vera and cinnamon extract, with the Microtiter Plate Technique employed to identify the optimal concentrations for effective use. Results revealed that both Aloe Vera and cinnamon extracts were effective in inhibiting microbial growth at a concentration of 1 mg. Notably, the combination of these extracts showed enhanced effectiveness, suppressing microbial growth at 0.5 mg. The formulated sanitizer using this combination inhibited specific microorganisms at 0.75 mg, while demonstrating a remarkable inhibitory effect on hand microbes at just 0.09 mg. These findings underscore the effectiveness of combining Aloe Vera and cinnamon in sanitizers. Additionally, the natural extracts incorporated into the formulation offer prolonged antimicrobial activity and contribute to maintaining skin health. Keywords: Sanitizer, herbal extract, Aloe Vera, cinnamon, Microbes.

Investigating the effect of fermentation byLactobacillus reuteri on biochemical properties of Ceylon Cinnamon

Abstract Introduction Fermentation is an important biotechnological process that improves the biochemical properties of natural raw materials by transforming high molecular compounds into more beneficial low molecular compounds through microbial biotransformation. Ceylon cinnamon (Cinnamomum zeylanicum Blume), globally recognized as 'true cinnamon', contains high molecular weight, complex compounds that are responsible for its renowned antioxidant, antibacterial, and therapeutic properties, making it a vital component in medicinal applications1. Aims The present study aimed to investigate the effect of fermentation by Lactobacillus reuteri on selected phytochemical contents, antioxidant, and antibacterial properties of bark extracts of Ceylon cinnamon (Cinnamomum zeylanicum Blume) and to determine the optimum conditions for fermentation of Cinnamon bark extract by L. reuteri. Method Authenticated Ceylon cinnamon bark (CCB) was extracted into water using the decoction method. The water extract was fermented by L. reuteri under controlled conditions (pH 6, incubation at 35 ºC) and optimized using two parameters; the inoculum density (1.5×108 cfu/ml and 7.5×108 cfu/ml) and incubation time (2 and 4 days). After fermentation, total polyphenolic content (TPC), total flavonoid content (TFC), DPPH free radical scavenging activity and antibacterial activity of non-fermented extracts (NFE) and fermented extracts (FE) of CCB were evaluated. Antibacterial activity was determined using the agar well diffusion method against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. Ethical approval was not required since no human or animal study was done during the study. Results The extract fermented with an inoculum density of 7.5×108 cfu/ml and incubated for 4 days showed the highest TFC (19.3 ± 0.3 mg RE/g) and antioxidant activity (IC50: 97.2 ± 0.8 µg/ml) in comparison to that of NFEs (TFC:13.3 ± 0.3 mg RE/g and DPPH activity: IC50: 233.7 ± 12.8 µg/ml). Moreover, the fermented samples showed a reduction in TPC, indicating possible biotransformation of compounds. and no significant change in the antibacterial activity in comparison to the non-fermented samples. Discussion and Conclusion This study was mainly focused on investigating the effect of fermentation of Ceylon cinnamon bark aqueous extract by Lactobacillus reuteri. The increased antioxidant activity and total flavonoid content are notable and could be attributed to chemical transformations of some complex flavanols including catechin gallate and epicatechin gallate present in aqueous cinnamon to catechin and epicatechin monomers by the action of enzymes secreted by L. reuteri during the fermentation process2. Hence, this study suggests that fermentation using L. reuteri has a considerable positive impact on certain biochemical properties of cinnamon water extract. Cinnamon bark is a complex matrix containing various phytochemicals that could interact with bacterial strains in ways that are not fully understood. These interactions could lead to unexpected effects or limitations during fermentation.

Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation

Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation

The effect of concentration of cinnamon extract and storage time on physicochemical, microbial and sensory attributes of avocado juice

Avocado juice usage is a global challenge due to microbial and lipid oxidation, leading to the use of synthetic preservatives to prolong shelf life and maintain quality. Concerns about the negative health impacts of chemical additives are leading consumers to shift towards natural preservatives like cinnamon powder in avocado juice production. The study investigates the impact of cinnamon extract concentration ratio and storage time on avocado juice's quality, shelf life, physiochemical, antimicrobial, and sensory properties. Avocado juice was produced at different ratios of cinnamon extract (C0 = 0, C1 = 1, C2 = 2, and C3 = 3 %) and stored for 0, 4, 8, and 12 h. The study found that increasing cinnamon extract concentration enhances sensory properties of avocado juice and decreases physiochemical properties except pH value. However, as the storage time increased, the physicochemical, microbial and sensory properties of avocado decreased. The study found high microbial load and less preferred sensory attributes of avocado juice with low cinnamon extract percentage and long storage time. Cinnamon extract, with its antimicrobial and antioxidant properties, has potential as a natural preservative for avocado juice, potentially extending shelf life and preserving juice quality. Governments, food policy makers, and cafeteria owners should use cinnamon extract to prolong avocado juice shelf life.

Insights into the antifungal activity and mechanisms of cinnamon components against Aspergillus flavus and Penicillium citrinum

Fungal spoilage of food and the excessive use of chemical disinfectants serves potential adverse effects on human health and the environment. Consequently, there is a growing interest in exploring natural alternatives, particularly plant-derived antimicrobial preservatives. Cinnamon extracts are known for their antifungal activity, but most research has focused on essential oils, rarely on other bioactive components. This study assessed the antifungal activity and underlying mechanisms of four components—trans-cinnamaldehyde, cis-2-methoxycinnamic acid, coumarin, and o-methoxycinnamaldehyde—extracted from Cinnamomum cassia Presl (cinnamon) against Aspergillus flavus and Penicillium citrinum. These cinnamon components can inhibit the two fungi strains at the minimum inhibitory concentration ranged from 0.30 to 8.55 mmol/L. These components can disrupt fungal cell membranes by enhancing relative electrical conductivity and cytoplasmic content leakage, reducing ergosterol content, and increasing malondialdehyde level. Additionally, they can affect fungal cell wall integrity, leading to the leakage of alkaline phosphatase and alterations in the contents of β-1,3-glucan and chitin. Moreover, the cinnamon components influenced the activities of malate dehydrogenase, succinate dehydrogenase, as well as adenosine triphosphate levels. The observed suppression of fungal contamination in A. flavus and P. citrinum suggests that these cinnamon components as potential natural antifungal agents.

“Comparative evaluation of cytotoxicity of three herbal endodontic irrigants at three intervals of time” – An in vitro study

Aim: The aim of the study was to evaluate and compare the cytotoxicity of 25% of neem leaf extract (Azadirachta indica), 20% of guava leaf extracts (Psidium guajava), and 20% of cinnamon extract (Cinnamomum zeylanicum) irrigants at three intervals of time. Methodology: Four groups were formed (n = 15), Group 1 (control group) – normal saline solution, Group 2 – 25% of neem extract, Group 3 – 20% of guava extract, and Group 4 – 20% of cinnamon extract. Each group was further divided into three subgroups based on intervals (n = 5). Subgroup A – at 10 min, Subgroup B – at 20 min, and Subgroup C – at 30 min. One hundred microliters of each irrigant was added to 2 mL of the diluted red blood cells suspension obtained from a human volunteer. Hemoglobin (Hb) estimation was done with an automated hematology analyzer after incubating the test samples at 10, 20, and 30 min intervals. Results: The reduction in the mean Hb values was not statistically significant in the normal saline, guava, and cinnamon groups. However, in the neem extract group, the mean Hb values reduced significantly at P < 0.001. Among the subgroups, Subgroup A (10 min) showed the least cytotoxicity. Conclusion: In the present study, 20% guava extract had the lowest cytotoxicity and cytotoxicity increased with time. Hence, 20% guava extract can be used as an alternative to conventional irrigants as it has been shown to have the least cytotoxicity.

THE EFFECT OF CINNAMON EXTRACT ON ANTIOXIDANT ACTIVITY, TOTAL BAL, PH, AND HEDONICS OF RED BEET YOGHURT

Red beet yogurt needs improvement, especially in terms of flavor. The addition of cinnamon can improve hedonic quality, especially aroma, taste, and overall acceptance. This study aims to determine the effect of cinnamon extract on antioxidant activity, total LAB, pH, and hedonic. The research method used RAL with the addition of cinnamon extract 0%, 0.1%, 0.3%, 0.5% and 0.7%. Antioxidants were tested using the DPPH method, total LAB was calculated using the TPC method, pH was measured using a pH meter, and hedonic using the scoring method. The results showed that the addition of cinnamon extract had a significant effect (p<0.05) on total LAB, pH, and hedonic with attributes of aroma, color, taste, texture, and overall preference. The most optimal treatment was a cinnamon extract concentration of 0.3% because it produced an optimum level of preference with antioxidant activity of 22.41%, total LAB of 9.36 Log CFU/ml, and pH of 4.02.

Investigation of Phytochemical and Antidepressants Activity of Cinnamon Powder Extract

Neurodegenerative disease is the most common type of mobility issue, but unfortunately, there is now no medication that can alter the course of the disease. We don't know what causes this ailment. In mouse models of Parkinson's disease induced with 1‐methyl‐4‐phenyl‐1,2,3,6‐tetrahydropyridine, the oral administration of cinnamon powder and sodium benzoate may prevent the death of dopaminergic cells, dysregulation of striatal neurotransmitters, and motor impairments. The mechanisms driving its function include controlling autophagy, antioxidant effects, Parkin, DJ-1, and glial cell line-derived neurotrophic factor activation, TLR/NF-κB pathway modulation, and excessive proinflammatory response prevention. Moreover, research carried out in both laboratory and living organism settings has shown that cinnamon extracts may impact the oligomerisation and aggregation of α-synuclein. This article's goal is to discuss recent findings about this phytochemical's potential as a novel treatment for Parkinson's disease (PD). We highlight additional areas of mechanism that require investigation and possible constraints that must be overcome before this phytochemical may be used in PD trials. Neurodegenerative disease is the most common type of mobility impairment, and unfortunately, there is now no medication that can alter this disease. We don't know what causes this ailment. There has been a recent uptick in interest in medicinal plant use because of the novelty, safety, and relative affordability of this field. The characteristic flavour and aroma of cinnamon, a spice that is often used, may have neuroprotective effects on people with Parkinson's disease (PD) and other neurodegenerative diseases. The essential oils of Cinnamomum species, such as cinnamaldehyde and sodium benzoate, have shown in vitro that they can protect cells from oxidative stress, ROS generation, and autophagy dysregulation. Consequently, these oils may exert a neuroprotective effect. The in vivo evidence suggests that cinnamon powder and sodium benzoate, when administered orally to Parkinson's disease models in mice, may prevent the death of dopaminergic cells, dysregulation of striatal neurotransmitters, and motor deficits. In this essay, we will go over the latest research on this phytochemical and its potential as a novel treatment for Parkinson's disease (PD). Incorporating this phytochemical into experimental PD treatments requires further investigation into additional molecular aspects and the potential overcoming of constraints and obstacles.

Comparative study of the protective effects of coenzyme Q10 and cinnamon extract on possible kidney damage and dysfunction of amiodarone in rats.

An increase in free oxygen radicals and proinflammatory cytokines and decrease in intracellular adenosine triphosphate account for the nephrotoxic effect of amiodarone. This study investigated the protective effects of Coenzyme Q10 (CoQ10), cinnamon extract (CE) and the combination of the two (CoCE) on possible amiodarone-induced renal injury in rats. Thirty male albino Wistar rats were cetegorized into healthy (HG), amiodarone (ADG), CoQ10 + amiodarone (CoQA), CE + amiodarone (CEA), and CoCE + amiodarone (CoCEA) groups. First, CoQ10 (10mg/kg) and CE (100mg/kg) were orally given. After 1h, 50mg/kg amiodarone was orally given to all groups except for HG. Amiodarone, CoQ10, and CE administration was continued orally at the indicated doses once daily for 10days.Then, blood samples were collected from all groups to determine creatinine, blood urea nitrogen (BUN), and kidney injury molecule (KIM-1) levels, followed by euthanasia and removal of kidney tissues. Oxidative stress and inflammatory parameters were analysed in the tissue samples. Histopathological examination was also performed on the tissues. Amiodarone increased malondialdehyde levels and decreased total glutathione, superoxide dismutase, and catalase levels (p < 0.001). Amiodarone increased the expression and tissue levels of tissue nuclear factor kappa B, tumor necrosis factor-alpha, interleukin-1β and interleukin-6, and led to increases in serum creatinine and BUN and KIM-1 levels (p < 0.001). Amiodarone also caused histopathological damage (p < 0.001).CoQ10, CE and especially CoCE inhibited biochemical changes and tissue damage (p < 0.001). Although CoQ10, CE, and CoCE effectively prevent amiodarone-induced oxidative and inflammatory nephrotoxicity, CoCE appears to be superior.

OBAT KUMUR EKSTRAK ETANOL KULIT BATANG KAYU MANIS (CINNAMOMUM VERUM J.PRESL) SEBAGAI PENGHAMBATAN PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTANS

Bad breath is caused by volatile sulfur compounds (VSCs) produced by the anaerobic bacteria Streptococcus mutans through the decomposition of food waste. This problem can be overcome with antibacterial mouthwash. Cinnamon contains essential oils, phenols, flavonoids, saponins and terpenoids, which have antibacterial properties. This study aimed to formulate a mouthwash from ethanol extract of cinnamon and evaluate its physical properties, stability, and inhibitory power against Streptococcus mutans using the Kirby-Bauer method. This research was experimental by making mouthwash using cinnamon extract with concentrations of 10% (FI), 12.5% ​​(FII), and 15% (FIII). The results of the research showed that the mouthwash preparations were brick red in color with different intensities, all preparations were homogeneous, had a pH according to standards except for FII and all preparations did not meet the required viscosity values. The stability test showed that the preparation was stable in storage except for the viscosity parameter FIII. The results of the antibacterial activity test showed that the inhibitory power of FI, FII, FIII against Streptococcus mutans bacteria was 7.33 mm, 8.50 mm, 9.33 mm respectively. The inhibitory power of FII and FIII was better than the positive control, namely total care-antibacterial mouthwash (8.33 mm).

Histological Determination of Cinnamon and Olive Oil Extract on Traumatic Oral Ulcer in Laboratory Rabbit

Background: The mucosa of oral cavity is the mucous membrane which covers the tissues of the mouth cavity. In order to repair damage from a local aggressor, many cell strains and their byproducts work together throughout the vital physiological process of wound healing. This process culminates in tissue repair and starts relatively early in the inflammatory phase. . The supplements of cinnamon and olive oil can dramatically raise blood levels of antioxidants while lowering those of inflammatory indicators like C-reactive protein. Objective: The aim of the study was to determine the local histological effect of topical application of cinnamon and olive oil extract on the rabbit oral mucosa Patients and Methods: 20 adult male rabbits that weight about 700-900 Kg and age about (6-8) months where used in this experimental study. Ulcer induction: Prior to the creation of the ulcers, rats were fixed on their backs and all animals were anaesthetized and induction the ulcer with round filter papers 5.5 mm in diameter were soaked in 15 ml of 50% acetic acid. In order to create round ulcer, an acid-soaked filter paper was pressed onto the right buccal mucosa for 60 seconds. Then divided the groups according to the healing time with 10 rabbits as a control group left healed normally and 10 rabbits as an experimental group that daily used mixture of cinnamon extract and olive oil ready extract topically applied on the traumatic ulcer. The animals were sacrificed along three- and seven-days healing periods and then prepared H&amp;E stain for analyzed the results. Results: In comparison to the control group, the histological results of oral ulcers that were created and treated with a daily application of a herbal mixture consisting of cinnamon extract and olive oil extract showed greater epithelization, reduced inflammation, and increased angiogenesis, all of which sped up the healing process. Furthermore, there was a noteworthy distinction in the formation of extracellular matrix and collagen fiber synthesis between the experimental and control groups. Conclusion: Topical treatment using ready herbal extracts of olive oil and cinnamon was more successful in facilitating the recovery of traumatic ulcers.

Pengaruh Ekstrak Kayu Manis Cinnamomum Burmannii dan Larutan Alkalin Peroksida sebagai Pembersih Basis Gigi Tiruan Nilon Termoplastik terhadap Stabilitas Warna

The background of this study is to evaluate the effect of soaking the base of thermoplastic nylon dentures in cinnamon extract Cinnamomum burmannii and alkaline peroxide solution on color stability, considering the importance of maintaining denture hygiene with safe and effective cleaning agents. This study aimed to evaluate the colour stability of thermoplastic nylon denture bases after immersion in Cinnamomum burmannii 20% cinnamon extract, alkaline peroxide solution, and distilled water for 4 and 8 days. This research is a laboratory experimental research. This study was conducted with Post-Test Only Control Group Design, which is research with treatment on one or more groups whose final results are compared with the control group, that the colour stability of thermoplastic nylon denture bases after immersion in Cinnamomum burmannii 20% cinnamon extract and alkaline peroxide solution had similar mean ΔE unit values, namely 2.45 ΔE ± 0.27 and 2.24 ΔE ± 0.28 for 4 days, and 2.87 ΔE ± 0.19 and 2.58 ΔE ± 0.30 for 8 days. While immersion in distilled water showed lower mean values of ΔE units, namely 1.17 ΔE ± 0.10 and 1.35 ΔE ± 0.29. Statistical test results showed that there was a significant effect on colour stability (p = 0.0001), but there was no significant difference between cinnamon extract and alkaline peroxide solution, either for 4 days (p = 0.192) or 8 days (p = 0.113).

The Fabrication of SeO2 Nanoparticles from Cinnamon extract: Optical properties and its application

حظي التصنيع الحيوي للجسيمات النانوية باهتمام واسع النطاق بسبب فوائده مثل البساطة والملائمة للبيئة والسرعة والفعالية من حيث التكلفة. تم تصنيع جسيمات السيلينيوم النانوية SeO2NPs) باستخدام مستخلصات لحاء القرفة ((CVBE ورباعي كلوريد السيلينيوم. في هذه الدراسة ,تم استخدام تقنيات XRD و TEM و UV و FTIR لتوصيف SeO2 NPs المُصنَّع بيولوجيًا, البنية البلوريه لها تكون سداسية كما يتضح من نتائج الاشعه السينية . تم تحقيق الحجم البلوري حوالي 24.5 نانومتر وأظهرت صورة TEM أن قطر SeO2 كان أقل من 100 نانومتر بشكل كروي وشبه كروي. كان تأثير SeO2 على مضادات الفطريات وأنواع مختلفة من البكتيريا موضوع هذا البحث. SeO2 كمثبط لنشاط المكورات العنقودية مقابل 23 ملم ونشاط المكورات العنقودية الذهبية مقابل 21 ملم ، وكذلك العزلات المضادة للفطريات 18 ملم ، والتي كانت أكثر فعالية من البكتيرية Klebsiella Sp. والإشريكية القولونية.

Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics

AbstractA traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water‐soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5‐(hydroxymethyl) furfural (HMF) ranged between 71.80–72.70 °Bx, 3.65–3.91, 39.30%–49.60%, 0.70–0.90 g/100 g, and 91.00–105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49–388.67 mg/kg, 111.10–135.00 mg/kg, 24.00–43.28 mg/kg, 7.57–28.06 mg/kg, and 0.52–1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9‐point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans‐cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of Angelica sylvestris stem decreased by 72%–85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams.

The Effect of Cinnamomum Burmanii Ethanol Extract on Isoniazid-induced Serum Levels of Serum Glutamate Piruvate Transaminase (SGPT) Wistar Strain Male Rats

Hepatotoxicity can be caused by excessive drug use, triggered by increased oxidative stress which is considered as the initial mechanism of Drug Induced Liver Injury (DILI). One of the causes of DILI is Isoniazid. One of the plants acting as a hepatoprotector in protecting liver cells is cinnamon (Cinamommum burmanii). This study aims to determine the effect of 96% ethanolic cinnamon extract as a hepatoprotector against an increase in Alanine Transaminase (ALT) levels induced by isoniazid. The parameters used to assess liver damage were rat plasma ALT. The sample used in this study was rat plasma, which was taken through the retro orbital sinus. This research is an experimental study with a sample of 25 experimental animals divided into five groups, namely negative control (K1), positive control l (K2), and experimental group with cinnamon ethanolic extract at a dose of 100 mg/kgbw (K3), 200 mg/kgbw(K4), and 400 mg/kgbw(K5). The research used a post-test-only control group design. The results were analyzed using the One-way ANOVA test followed by the post hoc Tukey test. The results proved that cinnamon ethanolic extract at doses of 100 mg/kgbw (P = 0.029), 200 mg/kgbw (P = 0.001), and 400 mg/kgbw (P = 0.000) was effective in reducing plasma SGPT levels in isoniazid-induced rats when compared with the positive control group (K2). The most effective dose was at 200 mg/kgbw (K4). Thus, this proves that all of the doses in experimental groups have a hepatoprotective effect against isoniazid-induced liver damage. Keywords: Alanine Transaminase (ALT), cinnamon ethanol extract, Drug Induced Liver Injury (DILI), isoniazid

Effects of Eight Weeks of Intense Aerobic Training and Cinnamon Extract on Gene Expression of SREBP-1c and LXRα in the Liver Tissue of Rats Fed with Fructose Diets

Effects of Eight Weeks of Intense Aerobic Training and Cinnamon Extract on Gene Expression of SREBP-1c and LXRα in the Liver Tissue of Rats Fed with Fructose Diets

Cinnamon and Eucalyptus Extracts: A Promising Natural Approach for Durable Mosquito-Repellent Fabrics with Multifunctionality.

Mosquitoes are highly important carriers of diseases, such as malaria, dengue, chikungunya, and various other life-threatening illnesses. Traditionally, many chemicals, such as plant extracts, oils, and smoke, have been employed for the purpose of repelling mosquitoes. Various plants possess essential oils and chemicals that have been proven to be good insect repellents and are commonly regarded as weeds. The present study focused on the development of eco-friendly, nonhazardous mosquito-repellent fabrics using cinnamon and eucalyptus extracts. First, eucalyptus and cinnamon extracts were produced separately using ethanol and water as solvents with and without heating. Forty-eight different fabric samples were prepared by applying these extracts at three levels of process application temperature. A steam dye bath sampling machine was utilized to execute the extraction application process on fabric samples. The mosquito repellency performances of all of the samples were evaluated using the cage test method. The cage test revealed that all of the samples of eucalyptus and cinnamon extract-applied fabrics showed mosquito repellency performance at some level. However, the fabric samples treated with the heated extract of eucalyptus ethanol (EE-H) at 60 °C showed the best results in terms of mosquito repellency (85.56%) among all combinations. In addition to repellency, the impact of washing durability, UV shielding, and antibacterial performance was also evaluated. This research demonstrated a new method for creating a fabric that repels mosquitoes and has effective antibacterial properties as well as promising ultraviolet protection factor (UPF) rating. This fabric protects the wearer from the significant health risks posed by mosquitoes and harmful UV radiation while also maintaining its cleanliness. Moreover, the utilization and implementation of plant-derived coatings on textiles contribute to the advancement of sustainable methods (SDG 9 and SDG 12) in the chemical processing industry of textiles, ultimately leading to a reduction in their environmental footprint.

In vitro assessment of antifungal activity of cinnamon leaves extract against the Colletotrichum sp. causes of anthracnose on tomato

Tomato is a horticultural plant widely cultivated in Bali. Over the three years, the productivity and quality of this plant have tended to decrease due to pathogen-derived diseases, such as anthracnose caused by Colletotrichum sp. Until recently, control of this pathogenic fungus has relied on chemical-based fungicides, which lead to many long-term complications, including pathogen resistance, environmental pollution, the extinction of non-target microorganisms, and negative impacts on human health. Therefore, alternative methods for plant disease control are urgently needed to combat these pathogen attacks. The use of plant-derived active compounds has been intensively researched worldwide as a more environmentally friendly alternative. The main objective of this research was to investigate the effectiveness of Cinnamomum burmanii acetone extract in inhibiting the growth of Colletotrichum sp., the causative agent of anthracnose in tomatoes, through an in vitro approach. A non-factorial randomized complete design was applied in the experiment. The results showed that the crude extract of cinnamon leaves inhibited the growth of the Colletotrichum sp. with an MIC value of 0.9%, an inhibition zone of 2.55 mm, and an optimal inhibitory concentration of 2%, producing an inhibition zone of 11.10 mm. A GC-MS analysis was conducted to identify the active compounds in the cinnamon leaf extract. Sixteen active compounds were identified, nine of which are known to have antimicrobial activity.

Utilizing Cinnamomum verum (a culinary spice), as a functional food ingredient ameliorating hypercholesterolemia: In-vivo, in-vitro, and in-silico multi-model analysis

Hypercholesterolemia involves elevated levels of total cholesterol (T.C.), low-density lipoprotein (LDL), very low-density lipoprotein (VLDL), and reduced high-density lipoprotein (HDL), linked to sedentary lifestyles, irregular eating habits, high-fat diets, type 2 diabetes, and various hereditary and environmental factors. It poses significant health risks, including high blood pressure, atherosclerosis, fatty liver, and cardiovascular disease. This study aimed to evaluate the lipid-lowering effects of ethanolic extract of Cinnamon in hypercholesterolemia-induced rats using in-vivo, in-vitro, and in-silico approaches. In the present work, thirty female Albino rats were divided into six groups: Group I (basal diet), Group II (high-fat diet), Group III (statin treatment), and Groups IV-VI (high-fat diet with different doses of cinnamon extract). Serum lipid profiles were measured after four weeks of treatment. In-vitro HMG-CoA reductase inhibition was assessed. In-silico studies, including molecular docking, ADME analysis, toxicity prediction, and molecular dynamics (M.D.) simulations, were conducted. DFT studies with MESP/HOMO/LUMO analysis provided electronic property insights. High-fat diet increased body weight and serum lipid levels in rats. Cinnamon extract significantly reduces body weight and serum LDL, VLDL, and triglycerides while increasing HDL levels. Histopathology showed reduced fat accumulation and normal liver morphology in cinnamon-treated groups. In-vitro analysis revealed significant HMG-CoA reductase inhibition by cinnamon extract. In-silico docking confirmed strong binding affinities of cinnamon compounds to HMG-CoA reductase. ADME analysis and toxicity prediction indicated favorable pharmacokinetics. MD simulations showed stable ligand-protein complexes, and DFT studies highlighted the electronic properties of active compounds. To conclude, the cinnamon ethanolic extract demonstrated effective lipid-lowering properties in hypercholesterolemic rats, supported by in-vitro and in-silico analyses, suggesting its potential as a therapeutic agent for hypercholesterolemia. Further research is needed to explore underlying mechanisms and clinical outcomes.

Impact of Package Type on Selected Health Quality Parameters of Organic, Conventional and Wild Raspberries (Rubus idaeus L.) Frozen Stored

Functional foods and the nutritional value of products are now very relevant for consumers. Additionally, interest in biodegradable components made from natural products has recently increased. The aim of this study was to determine the effect of different package types (with addition of films made of biopolymers enriched with natural extracts of ginger, cinnamon, and turmeric) on antioxidative properties of conventional, organic, and wild-grown raspberry fruit during frozen storage for 1-, 4-, 8-, and 12-month periods. The content of total polyphenol and anthocyanins, as well as antioxidant activity, were studied. Additionally, structural (FT-IR and UV-Vis), mechanical (tensile strength and elongation), and surface wetting angle tests of used films were studied. In all crop types, polyphenol content increased at 8 and 12 months of frozen storage in packages with an addition of biopolymer films. There was a statistically significant increase in the amount of total polyphenols in the last month of storage in the package with films with added cinnamon extract. In contrast, packages with ginger-enriched films contributed to an increase in polyphenols only in organically grown and wild raspberry fruit at the 4th, 8th, and 12th month and 8th and 12th month, respectively. The addition of films with turmeric extract increased the polyphenol content in the 8th month of frozen storage of organically grown raspberry fruit and in the 12th month of wild-grown raspberry. During frozen storage of wild raspberry fruit, an increase in anthocyanin content was observed in all cases in the 12th month. This result was almost twice as high as in the control sample. The greatest rise in the content of anthocyanins occurred when packages with films with turmeric extract were applied. Tendencies presented by this paper are not clear-cut in cases of antioxidant activity of analysed raspberries. A common feature was that, in general, after 12 months of storage, raspberries from all crops had higher and statistically significant antioxidant values compared to the first month of storage. Studies on the biocomposite films have shown that the structure of chitosan and alginate polymers was partly decomposed after 12 months, and the natural extracts and raspberry crops used had different effects on the mechanical properties of the biocomposites films. Based on the results of research that has been carried out, it can be concluded that it has not been clearly proven whether the addition of polysaccharide films to packages contributes to the increase in bioactive compounds during frozen storage.