Cinnamon Leaf Essential Oil Research Articles

Utilization of Cinnamon Leaves (Cinnamomum burmannii, Blume) and Effectiveness Test as Mouthwash against Oral Microbes

Oral health is an important aspect to pay attention to because it is part of the digestive system. Disorders in oral health function can impact other bodily health. The use of mouthwash is necessary to improve the cleanliness and health of the mouth, especially when brushing alone is not optimal. The active compounds in mouthwash enhance cleanliness and effectively inhibit the growth of pathogenic oral microflora. Cinnamon leaves have not been widely utilized and are often left unused or discarded. Previous research has been conducted on the potential of the compounds in cinnamon leaves. This research was carried out by determining the best essential oil content of cinnamon leaves through several preliminary treatments and varying distillation times. Active compounds such as cinnamaldehyde, L-linalool, and cinnamyl acetate were found in the cinnamon leaves, making them a potential ingredient for mouthwash formulation. The aim of this study is to produce an effective mouthwash that reduces the growth of pathogenic oral microflora using underutilized local materials. The mouthwash preparation method was modified from several active ingredient mouthwash preparation methods by varying the concentration of cinnamon leaf essential oil at 5%, 10%, and 15%. The formulations were then evaluated for organoleptic properties, stability, homogeneity, and antibacterial activity against S. mutans using the disc diffusion method. The results showed that the preparations remained physically stable and homogeneous during 30 days of storage at room temperature. The cinnamon leaf mouthwash exhibited antibacterial activity against S. mutans, with average inhibition zones of 15.25 mm, 19.06 mm, and 24.34 mm for formulations I, II, and III, respectively. Based on these results, it can be concluded that the cinnamon leaf mouthwash has the potential to inhibit the growth of S. mutans bacteria."

Evaluation of Antibacterial Efficacy of Cinnamomum Burmanii Leaf Essential Oil in Toothpaste Formulation Against Streptococcus Mutans: An Experimental Study

Background: Traditional cinnamon bark harvesting practices often discard valuable leaves, neglecting their potential benefits such as essential oil with antibacterial properties. Previous studies have highlighted the antibacterial effects of Cinnamomum burmannii leaves from Indonesia, including their potential as antibacterial agents. The study aimed to evaluate the antibacterial effect of Cinnamomum burmanii leaf essential oil in toothpaste formulation against Streptococcus mutans
 Method: This quasi-experimental study compared the antibacterial effectiveness of toothpaste containing essential oil with Streptococcus mutans cultures in Brain-heart Infusion Broth (BHIB) overnight. Six wells were created on agar plates using sterile 6 mm punches. Each well was filled with the following: Positive control (Chlorhexidine), pure essential oil, 100% essential oil toothpaste, 75% diluted essential oil toothpaste, 50% diluted essential oil toothpaste, and negative control (aquadest). The diameter of inhibition zones was measured after incubating all plates at 36°C for 24 hours.
 Result: The inhibition zone diameter was measured to evaluate the effectiveness of essential oil toothpaste against dental plaque bacteria. Non-parametric Kruskal-Wallis statistical analysis revealed no significant difference in the diameter produced between Cinnamomum zeylanicum leaf essential oil and the positive control minosep (p=0.10). However, after formulation into toothpaste, a significant decrease in effectiveness was observed (p=0.015).
 Conclusion: It can be concluded that cinnamon leaf essential oil is effective in inhibiting the growth of Streptococcus mutans bacteria. However, when formulated into toothpaste, its effectiveness decreases with lower concentrations of the toothpaste dilution.

Forest Gardening on Abandoned Agricultural Land Contribute to Ground Cover Change and Food Security

Various forest products such as nuts, mangoes, bananas, lime, silk from mulberry leaves,essential oil, timber, animal food, perfume from tree blossoms, mulch and biochar, possess high potential to increase rural income. However, farming families in Nepal can hardly afford the investment to create such productive ecosystems. Connecting to the global market through Carbon dioxide (CO2)– certificates could serve to finance the creation of forest gardens. To test and demonstrate such approach, a project on ‘building village economies through climate farming and forest gardening (BeChange)’ has been implemented by 276 farming families in fourdistricts (Tanhun, Lamjung, Gorkha and Kaski) of Nepal. Using Global Positioning System (GPS) point survey, household surveys, focus group discussions (FGDs), a triad group system, field observation and reports, the success of establishing privately owned forest gardens was assessed. A total of 42,205 mixed tree species such as Michelia, Elaeocarpus, and Cinnamomum tamala were planted on abandoned agriculture land of 276 families. The set-up and maintenance of the forest gardens was financed with advanced payments for the carbon sink services of the planted trees. Farmers who succeeded with tree survival rates above 70 per cent received anadditional yearly carbon sink fee. This activity was linked to other income generating activities such as cultural eco-tourism, cinnamon leaf essential oil distillation, and intercropping of high value shade loving crops such as ginger, turmeric, and lentils. The outcomes of the project show significant improvements of the livelihood and food security in the project villages.

Optimizing the extraction of essential oil from cinnamon leaf (Cinnamomum verum) for use as a potential preservative for minced beef

Cinnamon leaf essential oil extraction using steam distillation method is a time-consuming and energy-intensive process. Furthermore, a lower yield and a higher rate of product degradation are this method’s main drawbacks. Thus, the goal of this research is to optimize the extraction process parameters of cinnamon leaf essential oil in response to maximizing the yield while retaining quality by using response surface methodology (RSM). The application of extracted essential oil on minced beef to assess its preservative effect was also the other objective of this research. Extraction time (120–210 min), extraction temperature (105–115 ℃), and feed mass (300–600 g) were the chosen independent variables of the optimization experiment using central composite design (CCD). Furthermore, the extracted essential oil’s antibacterial and microbiological preservative activity on minced beef was evaluated. At extraction time of 175.43 min, extraction temperature of 105 °C, and a feed mass of 600 g, the optimum predicted value of cinnamon leaf essential oil yield and cinnamaldehyde concentration (% area) was 2.9% and 34.6%, respectively. Moreover, the second-order polynomial equation fits the experimental data for 20-run experimental data. The chemical composition of cinnamon leaf essential oil extracted at optimal conditions was dominated by eugenol (60.68%) and cinnamaldehyde (33.94%). Additionally, the optimally extracted cinnamon essential oil inhibited the growth of bacteria, particularly gram-positive bacteria. After twenty-one days of storage at 4 °C, total viable count of minced beef seasoned with cinnamon essential oil at concentration of 1.2% (v/v) was lower than 106 CFU/g. To conclude, optimized cinnamon leaf essential oil extraction process provides better yield while retaining its functional properties.

Nitrocellulose Based Film-Forming Gels with Cinnamon Essential Oil for Covering Surface Wounds.

Acute and chronic wounds caused by assorted reasons impact patient's quality of life. Films are one of the main types of moisture retentive dressings for wounds. To improve the healing of the wound, films must ensure there is no microorganism contamination, protect from negative environmental effects, and support optimal moisture content. The aim of this study was to formulate optimal film-forming gel compositions that would have good physico-chemical properties and be suitable for wound treatment. Nitrocellulose, castor oil, ethanol (96%), ethyl acetate, and cinnamon leaf essential oil were used to create formulations. During the study, the drying rate, adhesion, flexibility, tensile strength, cohesiveness, swelling, water vapor penetration, pH value, and morphology properties of films were examined. Results showed that optimal concentrations of nitrocellulose for film-forming gel production were 13.4% and 15%. The concentrations of nitrocellulose and cinnamon leaf essential oil impacted the films' physicochemical properties (drying rate, swelling, adhesion, flexibility, etc.). The swelling test showed that films of formulations could absorb significant amounts of simulant wound exudate. Film-forming gels and films showed no microbial contamination and were stable three months after production.

Spray-drying encapsulation and in-package release of cinnamon leaf essential oil in arabic gum to reduce microbial growth of fresh-cut kiwifruit

Spray-drying encapsulation and in-package release of cinnamon leaf essential oil in arabic gum to reduce microbial growth of fresh-cut kiwifruit

Application of Chitosan Bags Added with Cinnamon Leaf Essential Oil as Active Packaging to Inhibit the Growth of Penicillium crustosum in D'Anjou Pears

Application of Chitosan Bags Added with Cinnamon Leaf Essential Oil as Active Packaging to Inhibit the Growth of Penicillium crustosum in D'Anjou Pears

Cinnamon Leaf and Clove Essential Oils Are Potent Inhibitors of Candida albicans Virulence Traits.

Plant-based essential oils are promising anti-virulence agents against the multidrug-resistant opportunistic pathogen Candida albicans. Gas chromatography–mass spectrometry of Cinnamomum zeylanicum (cinnamon) leaf and Eugenia caryophyllus (clove) flower bud essential oils revealed eugenol (73 and 75%, respectively) as their major component, with β-caryophyllene, eugenyl acetate, and α-humulene as common minor components. Cinnamon leaf and clove essential oils had minimum inhibitory concentrations of 600 and 500 µg/mL, respectively against the C. albicans RSY150 reference strain and 1000 and 750 µg/mL, respectively for the clinical reference strain ATCC 10231. The combined oils are additive (FICI = 0.72 ± 0.16) and synergistic (0.5 ± 0.0) against RSY150 and the clinical reference strain, respectively. Mycelial growth was inhibited by sublethal concentrations of either essential oil, which abolished colony growth. At half of the lowest combined lethal concentration for the two oils, the yeast-to-hyphal transition and mycelial growth was potently inhibited. Mutant strains als1Δ/Δ, als3Δ/Δ, hwp1Δ/HWP1+, and efg1Δ/Δ were sensitive to either or both oils, especially efg1Δ/Δ. In conclusion, oils of cinnamon leaf and clove and their combination significantly impact C. albicans virulence by inhibiting hyphal and mycelial growth.

Penentuan Kadar Minyak Atsiri Daun Kayu Manis (Cinnamomum burmannii, Blume) dengan Perlakuan Pendahuluan pada Daun

Essential oils are essential oils that have a characteristic smell of plants and are volatile. Essential oils can be obtained by several processes such as distillation, enfleuration, maceration and extraction. Distillation is a technique used to separate the desired compound (essential oil) based on differences in boiling points. The detailing process is carried out in several ways including pre-treatment in the form of withering, drying and size reduction. Distillation can also be done by giving different distillation times. The distillation process was carried out through the stages of preparation of cinnamon leaves for determination of essential oil content, preparation of cinnamon leaves for pilot-scale distillation, separation of cinnamon leaf essential oil with distilled water, as well as analysis of the physical and chemical properties of distilled cinnamon leaf essential oil. This study used a Factorial Completely Randomized Design (CRD) with differences in distillation time (3 hours, 4 hours, 5 hours, 6 hours, and 7 hours), and leaf conditions (fresh and dry leaf conditions) for 2 replications. Data analysis was carried out with the F test at a 5% significance level, if the results were significantly different then the analysis continued with the "Duncan's New Multiple Range Test" (DNMRT) test. The results showed that the optimum distillation time was 5 hours for fresh and dry leaves with chemical and physical properties, namely yield of 0.39%, specific gravity of 1.0015, refractive index of 1.526, optical rotation -4.640 and cinnamaldehyde content of 14.21%.

Potential use of waste cinnamon leaves in stirred yogurt fortification

Cinnamon leaf essential oil has wide applications due to its prominent antimicrobial and antioxidant activities. However, abundant cinnamon leaves are discarded as by-product after essential oil extraction. This study aims to investigate the potential use of aqueous extract (CLE) produced from waste cinnamon leaves as a bioactive additive in stirred yogurt. The effects of CLE fortification and encapsulation on the chemical, antioxidant and anti-inflammation activity of yogurt were determined. Besides, the stability of bioactivity of CLE in yogurt toward digestion was also investigated. Results suggest that CLE produced via 1 h extraction contains the highest total phenolic content (TPC), total flavonoid content (TFC), DPPH scavenging activity (DPPH), ferric reducing antioxidant power (FRAP) and albumin denaturation inhibition (ADI) activity. Fortification of yogurt with CLE (both unencapsulated and encapsulated form) significantly increased TPC, TFC, DPPH and FRAP of yogurt. Moreover, addition of encapsulated-CLE significantly reduced the syneresis of yogurt without affecting its viscosity. However, ADI activity was not detected in CLE-fortified yogurt, even though CLE was proven to contain high ADI activity. Nonetheless, the highest ADI activity (89.71 ± 1.62%) was detected in yogurt containing unencapsulated CLE after digestion. Contrarily, digestion caused substantial reduction of DPPH and FRAP in yogurt. Among the sample, yogurt containing encapsulated-CLE exhibited the highest DPPH (25.31 ± 1.67%) and FRAP (63.0 ± 0.5 μg Fe2+ ml-1) after intestinal digestion. Encapsulation using agar was proven to effectively protect antioxidants from lost during digestion. This study provides new insight into the potential use of waste cinnamon leaves as functional additive in stirred yogurt.

THE CHARACTERIZATION OF PAPER COATED WITH ESSENTIAL OILS AND THE EVALUATION OF ITS USE IN THE PACKAGING OF BEEF

Background. Active packaging improves the microbial safety and sensory properties of food, extending shelf life of the stored product. Raw beef is an example of food prone to microbial contamination. Listeria monocytogenes and Escherichia coli are commonly found in raw meat, and their presence can lead to food poisoning of consumers worldwide. Cellulose paper is commonly used to wrap raw meat. Active paper can be obtained by coating the paper with antimicrobial agents. Plant-derived essential oils can act as a natural preservative. The aim of the study is the characterization of paper coated with cinnamon bark essential oil, cinnamon leaf essential oil and clove essential oil, as well as the evaluation of its use in packing raw beef. Results and conclusion. Coating paper with cinnamon bark essential oil and clove essential oil changed the color of paper to yellow and white compared to the blue and white colors of the control sample and paper enriched with cinnamon leaf essential oil. Coating the paper affected its structure. Essential oils penetrated the voids in the paper and filled the pores. Wrapping raw beef in the coated paper reduced the growth of Listeria innocua and E. coli during refrigerated storage. Wrapping beef in the coated paper did not affect the beef color during 72-hour storage. The results obtained indicate the possibility of using paper coated with essential oils as active packaging for raw beef

Efficacy of true cinnamon (Cinnamomum verum) leaf essential oil as a therapeutic alternative for Candida biofilm infections.

Objective(s):The essential oil (EO) extracted from Cinnamomum verum leaves has been used as an antimicrobial agent for centuries. But its antifungal and antibiofilm efficacy is still not clearly studied. The objective of this research was to evaluate the in vitro antifungal and antibiofilm efficacy of C. verum leaf EO against C. albicans, C. tropicalis, and C. dubliniensis and the toxicity of EO using an in vitro model.Materials and Methods:The effect of EO vapor was evaluated using a microatmosphere technique. CLSI microdilution assay was employed in determining the Minimum Inhibitory (MIC) and Fungicidal Concentrations (MFC). Killing time was determined using a standard protocol. The effect of EO on established biofilms was quantified and visualized using XTT and Scanning Electron Microscopy (SEM), respectively. Post-exposure intracellular changes were visualized using Transmission Electron Microscopy (TEM). The toxicological assessment was carried out with the Human Keratinocyte cell line. The chemical composition of EO was evaluated using Gas Chromatography-Mass Spectrometry (GC-MS).Results:All test strains were susceptible to cinnamon oil vapor. EO exhibited MIC value 1.0 mg/ml and MFC value 2.0 mg/ml against test strains. The killing time of cinnamon oil was 6 hr. Minimum Biofilm Inhibitory Concentration (MBIC50) for established biofilms was <0.2 mg/ml for all test strains. SEM images exhibited cell wall damages, cellular shrinkages, and decreased hyphal formation of Candida. TEM indicated intracellular vacuolation, granulation, and cell wall damages. Cinnamon leaf oil caused no inhibition of HaCaT cells at any concentration tested. Eugenol was the abundant compound in cinnamon oil.Conclusion:C. verum EO is a potential alternative anti-Candida agent with minimal toxicity on the human host.

Optimization of ohmic heating assisted hydrodistillation of cinnamon and bay leaf essential oil

AbstractIn this work, optimum ohmic heating assisted hydrodistillation (OAHD) conditions for extraction of cinnamon (CEO) and bay leaf (BEO) essential oil were determined by response surface methodology (RSM). OAHD were compared with conventional hydrodistillation (HD). Hydrodistillation time (30–120 min), mass of sample (20–40 g) and voltage gradient (7.5–12.5 V/cm), were varied to maximize essential oil (EO) yield and minimize energy consumption. Optimized OAHD conditions were determined as 119.90 min, 8.83 V/cm and 40 g, and 120 min, 8.53 V/cm and 40 g for CEO and BEO, respectively. EO yields of cinnamon and bay leaves at optimum conditions were found 3.98 ± 0.25% and 1.36 ± 0.14%, respectively. Energy consumptions were found 0.42 ± 0.02 and 0.86 ± 0.09 kWh/g EO for CEO and BEO, respectively. EO yield of OAHD was found to be higher when compared with HD methods for both plant materials. Energy consumptions and emitted CO2 values of OAHD method were significantly (p &lt; 0.05) lower than HD methods. Cinnamaldehyde (CEO) and eucalyptol (BEO) contents of essential oils extracted with OAHD were higher when compared with HD methods. Antioxidant activities of essential oils extracted with different methods were not significantly different. CEO and BEO formed inhibition zones against all tested microorganism strains.Practical ApplicationsEssential oils of cinnamon bark and bay leaf are commonly used for food and pharmaceutical industries and, have important economic value. Conventional hydrodistillation method to extraction essential oils is time consuming, requires more energy and has more CO2 emission rates. Ohmic heating assisted hydrodistillation as a novel technology, is a promising method to extraction of essential oils from different plant materials with lower process times and energy consumption when compared with conventional hydrodistillation. Ohmic heating assisted hydrodistillation method can developed with regard to scale up as a green technology to essential oil production. This work provides a knowledge about the effects of different OAHD process variables on essential oil yield and energy consumption for cinnamon bark and bay leaf essential oils. It is expected that the outcomes of this study will be useful for the designing of large scale ohmic heating assisted hydrodistillation units.

Cinnamomum verum (True Cinnamon) Leaf Essential Oil as an Effective Therapeutic Alternative against Oral and Non-oral Biofilm Infections: A Brief Review

Medicinal plants play a major role as an alternative therapeutic agents for various disease conditions including cardiac and hepatic diseases, microbial infections and non-communicable disease such as diabetes mellitus. With the excessive use of synthetic antimicrobial drugs, micro-organisms become more virulent and resistant to available antimicrobial therapeutic agents. Further majority (around 60%-80%) of human microbial infections are biofilm associated infections and various resistance mechanisms of biofilms make it more difficult to eradicate or treat biofilm infections using available antimicrobial therapeutics. Further, biofilm structure acts as a physical barrier and prevent penetration of antimicrobial agents towards the biofilm core. Currently, scientists pay their attention to invent novel effective antimicrobial agents with less side effects for these biofilm infections. Phytochemicals have identified as a potential alternative antimicrobial strategy in biofilm control and eradication. Cinnamomum verum is a native Sri Lankan medicinal plant that has been widely used as a culinary spice, exhibits many medicinal benefits especially activity against microbial infectious diseases. Essential oils extracted from leaf and bark of C. verum have been used as a safe and effective antimicrobial agents against various infections for centuries. This review analyses the available scientific literature evidences on appositeness of true cinnamon leaf essential oil as an alternative antimicrobial strategy to control microbial biofilm infections with medical importance.

In vitro antifungal activity of Cinnamomum zeylanicum bark and leaf essential oils against Candida albicans and Candida auris

Candida infections are a significant source of patient morbidity and mortality. Candida albicans is the most common pathogen causing Candida infections. Candida auris is a newly described pathogen that is associated with multi-drug-resistant candidiasis and candidaemia in humans. The antifungal effects of various essential oils and plant compounds have been demonstrated against human pathogenic fungi. In this study, the effect of cinnamon leaf and bark essential oils (CEOs) was determined against both C. albicans and C. auris. The disc diffusion (direct and vapour) and broth microdilution method was used to determine antifungal activity of the EOs against selected strains (C. albicans ATCC 10231, C. albicans ATCC 2091 and C. auris NCPF 8971) whilst the mode of action and haemolysin activity of the CEOs were determined using electron microscopy and light microscopy. Direct and vapour diffusion assays showed greater inhibitory activity of bark CEO in comparison with leaf CEO. The minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of bark CEO for all tested strains was below 0.03% (v/v), which was lower than the MICs of the leaf CEO (0.06–0.13%, v/v) dependent on the strain and the MFCs at 0.25% (v/v). In the morphological interference assays, damage to the cell membrane was observed and both CEOs inhibited hyphae formation. The haemolysin production assay showed that CEOs can reduce the haemolytic activity in the tested C. albicans and C. auris strains. At low concentrations, CEOs have potent antifungal and antihaemolytic activities in vitro against C. albicans and C. auris.Key points• Essential oils from Cinnamomum zeylanicum Blume bark and leaf (CBEO and CLEO) demonstrated fungicidal properties at very low concentrations.• The antifungal activity of CBEO was greater than that of CLEO consistent with other recent published literature.• The mode of action of CBEO and CLEO was damage to the membrane of C. albicans and C. auris.• Both CBEO and CLEO inhibited the formation of hyphae and reduced haemolysin production in C. albicans and C. auris.Graphical abstract

Comparative study of the antioxidant activity of forty-five commonly used essential oils and their potential active components

This study was to examine the in vitro antioxidant activities of forty-five commonly used essential oils and their major components. The oils and major components were subjected to screening for their possible antioxidant activity by measuring the ABTS+. radical scavenging ability, reducing power and metal chelating activity. The ABTS+. radical scavenging ability and reducing power of cinnamon leaf and clove bud essential oils are the best two among these essential oils. At the concentration of 1 mg/mL, cinnamon leaf (96.45 ± 0.01%) and clove bud (96.33 ± 0.01%) essential oils showed the strongest ABTS+. radical scavenging ability. The EC 50 values of cinnamon leaf and clove bud essential oils are 12 μg/mL and 10 μg/mL, respectively. At the concentration of 10 mg/mL, cinnamon leaf and clove bud essential oils showed reducing power of 119.42 ± 0.68% and 112.92 ± 0.87% relative to butylated hydroxyanisole (BHA), respectively. Eugenol is the main component of cinnamon leaf and clove bud essential oils that contributes significantly to their ABTS+. radical scavenging activity and reducing power. In the metal chelating activity test system, basil essential oil was determined to be 57.48 ± 0.25% and its EC50 value is 984 μg/mL. Methyl chavicol is the major component of the basil essential oil that attributes greatly to its metal chelating activity. The higher phenolic content may explain the higher ABTS +. radical scavenging and reducing power activity of the forty-five kinds of commonly used essential oils. High electron density of the oxygen atom and low steric hindrance of the plane molecule of the methyl chavicol are the two possibilities that account for its higher metal chelating ability.

Development of bioactive Bombacaceae gum films containing cinnamon leaf essential oil and their application in packaging of fresh salmon fillets

Bombacaceae gum (BG) is an inexpensive exudate gum containing phenolic compounds with the potential to serve as an active film base material. In this study, we found that BG (2.5%, w/v) possessed film-forming capacity with the use of glycerol (45% of BG, w/w) as a plasticizer. Owing to the inherent phenolic compounds in the BG, the film had orange-yellowish color (L = 76.35, a = 5.13, and b = 66.07), and exhibited antioxidant activity with DPPH and ABTS radical scavenging activities of 52.63% and 54.74%, respectively. Cinnamon leaf essential oil (CLE, 0.75%, 1.00%, and 1.25%) was incorporated into the BG film to confer bioactivities. The addition of CLE to the BG film caused a decrease in its tensile strength, whereas film stretching ability and water barrier properties increased. Moreover, ABTS and DPPH radical scavenging activities of the BG film containing 1.25% CLE (BC-1.25 film) increased 1.8- and 1.6-fold compared to the pure BG film, respectively. All BG films containing CLE exhibited antimicrobial activities against the tested pathogenic bacteria. In addition, the BC-1.25 film effectively inhibited lipid oxidation, indicated by retarding the generation of hydroperoxides and malondialdehyde in fresh salmon fillets during refrigerated storage. Therefore, the developed film may be used as a novel active packaging material.

Combined use of thermo-ultrasound and cinnamon leaf essential oil to inactivate Saccharomyces cerevisiae in culture broth and natural orange juice.

The survival of Sacharomyces cerevisiae in Trypticase Soy Broth and natural orange juice processed by combined use of thermo-ultrasound and cinnamon leaf essential oil has been evaluated and modelled. Minimal inhibitory concentration of cinnamon leaf essential oil against S. cerevisiae was determined using absorbance measurements based on the microtiter plate assay. The resistance of S. cerevisiae cells to the combined action of thermal treatment with ultrasound was analyzed in Trypticase Soy Broth with different concentrations of cinnamon leaf essential oil at 30, 40 and 50°C. The best conditions of inactivation in TSB to study the inactivation of S. cerevisiae in natural orange juice. Experimental data were fitted by using the "shoulder + log-linear" and "Weibull" models (GInaFiT). The combined use of thermo-ultrasound and cinnamon leaf essential oil enhanced the inactivation of S. cerevisiae in TSB and natural orange juice.

Surfactant type affects the washing effect of cinnamon leaf essential oil emulsion on kale leaves

With increasing foodborne illness associated with fresh-cut produce, a chemical sanitizer to substitute chlorine is needed in the food industry. This study examined the washing effect of cinnamon leaf essential oil (CL-EO) emulsions on fresh-cut produce according to the ionic properties of surfactants. Washing effect of CL-EO emulsion (CLC) with cetylpyridinium chloride was the highest among all treatments on kale leaves. After CLC treatment, 1.83 and 1.54 log reductions against Listeria monocytogenes and Escherichia coli O157:H7 were achieved, respectively, compared to washing with distilled water, and had about 0.6 log-reductions higher than NaOCl treatment. CL-EO droplets in CLC had a positive ζ-potential (+55 mV) compared to other emulsions. These results indicate that ionic properties of surfactants are very important in the washing effect of CL-EO emulsion. Additionally, CLC treatment did not affect the quality of kale leaves during storage. Therefore, CLC can be an effective chemical sanitizer for washing kale leaves.

Effect of thermo-sonication and cinnamon leaf essential oil on total phenol and anthocyanin contents of natural pomegranate juice using response surface methodology

Effect of thermo-sonication and cinnamon leaf essential oil on total phenol and anthocyanin contents of natural pomegranate juice using response surface methodology