Cinnamon Oil Research Articles

A cinnamon and clove essential oil mix microencapsulated with hydroxypropyl-β-cyclodextrin: Study on physicochemical, antibacterial, and low salt pickles preservation properties.

In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000r/min, wall material addition of 2%, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82±4.00%. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17-18% after 72h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation.

Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis

Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1–2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents. The extracted flavor compounds were characterized using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC/MS) and principal component analysis (PCA). Seven key compounds were identified in the cinnamon extracts: nonanal, acetic acid, α-copaene, benzaldehyde, ethyl cinnamate, trans-cinnamaldehyde, and coumarin. These compounds were identified using odor activity value analysis (OAV) and gas chromatography–olfactometry (GC-O). Additionally, a quality evaluation model was established using PCA, providing a theoretical framework for future research on the aroma quality control of cinnamon oil extracts.

Antifungal effects of cinnamon and clove essential oils on oral Candida albicans: In vitro comparative study

Antifungal effects of cinnamon and clove essential oils on oral Candida albicans: In vitro comparative study

Therapeutic Potential of Cinnamon Oil: Chemical Composition, Pharmacological Actions, and Applications.

Cinnamon oil, an essential oil extracted from plants of the genus Cinnamomum, has been highly valued in ancient Chinese texts for its medicinal properties. This review summarizes the chemical composition, pharmacological actions, and various applications of cinnamon oil, highlighting its potential in medical and industrial fields. By systematically searching and evaluating studies from major scientific databases including Web of Science, PubMed, and ScienceDirect, we provide a comprehensive analysis of the therapeutic potential of cinnamon oil. Research indicates that cinnamon oil possesses a wide range of pharmacological activities, covering antibacterial, anti-inflammatory, anti-tumor, and hypoglycemic effects. It is currently an active ingredient in over 500 patented medicines. Cinnamon oil has demonstrated significant inhibitory effects against various pathogens comprising Staphylococcus aureus, Salmonella, and Escherichia coli. Its mechanisms of action include disrupting cell membranes, inhibiting ATPase activity, and preventing biofilm formation, suggesting its potential as a natural antimicrobial agent. Its anti-inflammatory properties are evidenced by its ability to suppress inflammatory markers like vascular cell adhesion molecules and macrophage colony-stimulating factors. Moreover, cinnamon oil has shown positive effects in lowering blood pressure and improving metabolism in diabetic patients by enhancing glucose uptake and increasing insulin sensitivity. The main active components of cinnamon oil include cinnamaldehyde, cinnamic acid, and eugenol, which play key roles in its pharmacological effects. Recently, the applications of cinnamon oil in industrial fields, including food preservation, cosmetics, and fragrances, have also become increasingly widespread. Despite the extensive research supporting its medicinal value, more clinical trials are needed to determine the optimal dosage, administration routes, and possible side effects of cinnamon oil. Additionally, exploring the interactions between cinnamon oil and other drugs, as well as its safety in different populations, is crucial. Considering the current increase in antibiotic resistance and the demand for sustainable and effective medical treatments, this review emphasizes the necessity for further research into the mechanisms and safety of cinnamon oil to confirm its feasibility as a basis for new drug development. In summary, as a versatile natural product, cinnamon oil holds broad application prospects and is expected to play a greater role in future medical research and clinical practice.

Development of Antimicrobial Blends of Bacteria Nanocellulose Derived from Plastic Waste and Polyhydroxybutyrate Enhanced with Essential Oils

The escalating global concern regarding plastic waste accumulation and its detrimental environmental impact has driven the exploration of sustainable alternatives to conventional petroleum-based plastics. This study investigates the development of antimicrobial blends of bacterial nanocellulose (BNC) derived from plastic waste and polyhydroxyalkanoates (PHB), further enhanced with essential oils. The antimicrobial activity of the resulting BNC/PHB blends was tested in vitro against Escherichia coli, Staphylococcus aureus, and Candida albicans. The incorporation of essential oils, particularly cinnamon oil, significantly enhanced the antimicrobial properties of the BNC/PHB blends. The BNC with 5% PHB blend exhibited the highest antifungal inhibition against C. albicans at 90.25%. Additionally, blends with 2% and 10% PHB also showed antifungal activity, inhibiting 68% of C. albicans growth. These findings highlight the potential of incorporating essential oils into BNC/PHB blends to create effective antimicrobial materials. The study concludes that enhancing the antimicrobial properties of BNC/PHB significantly broadens its potential applications across various sectors, including wound dressings, nanofiltration masks, controlled-release fertilizers, and active packaging.

Essential Oils and Essential Oil-Based Products Compared to Chemical Biocides Against Microbial Patinas on Stone Cultural Heritage

In recent years, attention has been paid to finding eco-friendly products that could represent an alternative for the chemicals usually used during conservation procedures. In the field of the devitalization of biological patinas, the most studied products are essential oils (EOs). Several works tested EOs in vitro on microorganisms isolated from stone artifacts but few applied these products on real artworks colonized by a complex patina. In the present work, the biocidal effect of two EOs (cinnamon bark and oregano) and two EO-based products (Biotersus and Essenzio) was compared to that of three chemical biocides commonly used in the conservation of stone artifacts (Biotin R1+R2, NewDes50, and Preventol RI50). The products were applied by brush in situ on a marble slab characterized by a green patina. The biocidal activity was evaluated by analyzing the chlorophyll fluorescence and quantifying ATP through biochemical tests. Furthermore, the products’ interference with stone was evaluated by colorimetric measures on sedimentary rock samples. The results indicate that chemical biocides exhibited biocidal activity of greater than 99.5% with a single application, while cinnamon oil (at a 1% concentration) and Essenzio required two applications to achieve the same level of efficacy. Conversely, oregano oil and Biotersus were not able to effectively reduce microorganism vitality, even with repeated applications.

The Effects of a Blend of Essential Oils in the Milk of Suckling Calves on Performance, Immune and Antioxidant Systems, and Intestinal Microbiota.

The objective of the present study was to determine whether the addition of a blend based on the essential oils of cinnamon, oregano, and eucalyptus to the liquid diets of calves would stimulate the immune system combined with anti-inflammatory action, minimize oxidative responses, and alter the intestinal microbiota, consequently enhancing animal growth. Twenty-four male Holstein calves (approximately five days old) were suckled for 60 days, underwent a weaning process, and were followed up until day 75 of the experiment. The calves were divided into control (n = 12) and phytobiotic (n = 12) groups, receiving commercial milk replacer and pelleted concentrate ad libitum. For the phytobiotic group, we added the blend to the liquid diet twice daily at 5 mL/feeding in the first 15 days and 10 mL/feeding until day 60. We detected no differences in weight gain, but animals in the phytobiotic group tended to consume less feed. Calves treated with phytobiotics showed better conversion and feed efficiency than the animals in the control group. Lower leukocyte and lymphocyte counts were observed, as was a higher cholesterol concentration. Immunoglobulin A, ceruloplasmin, and transferrin also differed between groups, with higher IgA and lower levels of acute-phase proteins (ceruloplasmin and transferrin) in calves that consumed the phytobiotic. Higher glutathione S-transferase activity was found in the serum of calves in the treatment group. The intestinal microbiota did not differ between the groups; however, the genera Acinetobacter, Pseudomonas, and Psychrobacter were the most abundant regardless of treatment. We concluded that the blend of oils based on cinnamon, oregano, and eucalyptus improved the calves' immune and antioxidant systems, improving feed efficiency without affecting the intestinal microbiota.

Enhanced Synergistic Antioxidant and Antibacterial Effects of Stable Nanoemulsions Prepared from Blends of Thyme, Black Pepper, Cinnamon, and Garlic Essential Oils

Enhanced Synergistic Antioxidant and Antibacterial Effects of Stable Nanoemulsions Prepared from Blends of Thyme, Black Pepper, Cinnamon, and Garlic Essential Oils

Natural Inhibitors of Salmonella MDR Efflux Pumps AcrAB and AcrD: An Integrated In Silico, Molecular, and In Vitro Investigation.

Multidrug-resistant (MDR) Salmonella remains a significant global health threat. This study aimed to explore the potential of essential oil components as novel inhibitors of the Salmonella MDR efflux pumps AcrAB and AcrD. Salmonella isolates were characterized for serotype, antibiotic resistance, and efflux pump activity. Essential oil components were screened for inhibitory effects using phenotypic and genotypic methods. In silico docking and molecular dynamics simulations were conducted to investigate binding interactions and stability. Salmonella Typhimurium was the predominant serotype with high MDR rates. Efflux pump activity was prevalent. Cumin and cinnamon oils demonstrated promising inhibitory effects on these pumps. Molecular docking simulations revealed strong binding affinities of analyzed compounds to the AcrAB and AcrD binding pocket. The 2-methyl-1-(p-tolyl)propan-2-ol exhibited higher stability within the AcrAB binding pocket compared to (1S,3R,5R)-1-isopropyl-4-methylenebicyclo[3.1.0]hexan-3-ol within the AcrD binding pocket. Treatment with these oils significantly downregulated efflux pump genes (robA, acrB, mdtB, acrF, acrD, soxS, mdsB, marA). The novel approach of combining in silico and molecular dynamics simulations with precise gene expression analysis provides a valuable framework for future studies aimed at combating MDR Salmonella efflux pumps.

Bacterial Cellulose Films for Biodegradable Packaging with Essential Oils

AbstractPetrochemical polymers provide most packaging materials in the food industry and cause environmental problems due to their non‐biodegradability. Developing biodegradable polymers with additives is a strategy, and bacterial cellulose (BC) presents favorable properties for this application. This work aims to evaluate the effect of essential oils (EOs) of clove, cinnamon, basil, and oregano as additives in BC matrix for application in food packaging. BC membranes are synthesized by the bacteria Komagataeibacter hansenii and incorporated into EOs using ethanol as a solvent. The membranes are characterized by fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), antibacterial activity, and soil biodegradation. Furthermore, the samples are also tested for their antifungal potential on the surface of bread slices. FTIR analyses confirm the incorporation of EOs into BC membranes. TGA analysis indicates a slight increase in thermal stability for the incorporated samples. All samples show antibacterial potential, except BC, incorporated with the essential basil oil. The fungal analysis is performed by visually evaluating the appearance of filamentous fungi on the surface of the bread pieces. Soil biodegradation tests demonstrate mass loss for all membranes.

Optimization of self-nano emulsifying drug delivery system of rifampicin for nebulization using cinnamon oil as oil phase

Lung delivery can overcome the problems related to the effectiveness of tuberculosis treatment by increasing the drug concentration at the target site. Rifampicin as the first-line antibiotic for tuberculosis has low water solubility and is unstable in gastric which hinders its effectiveness. Self-nanoemulsifying drug delivery system (SNEDDS) is a strategy known to improve the solubility and stability of such drugs. This study aimed to obtain the optimum formula of rifampicin SNEDDS intended for lung nebulization using essential oil as an oil phase. Several essential oils are known to have effective antibacterial on Mycobacterium tuberculosis. However, a high capability to solubilize the drug is required for SNEDDS formulation. Cinnamon oil, tween 80, and transcutol P were chosen as SNEDDS components for optimization using a D-optimal mixture based on the physicochemical characteristics. The optimum formula comprised 12.65% cinnamon oil, 75.00% tween 80, and 12.35% transcutol P which dispersed easily to form a highly transparent emulsion in normal saline under 1 minute. Upon dilution with saline, the optimal SNEDDS can produce a homogenous nanometer droplet (169.2±19.771 nm, PDI of 0.258±0.070) with acceptable pH for lung administration. It also has a viscosity similar to water (0.94±0.01 cP) which allows it to be nebulized easily (aerosol output rate of 0.14±0.02 g/min). Although the diluted SNEDDS has a zeta potential of -2.533±0.268 mV, it was stable for up to 4 hours during the nebulization. These results indicate the potential of cinnamon oil-based rifampicin SNEDDS to be an alternative in the pulmonary delivery of rifampicin via nebulization.

Effects of Essential Oil Blends Supplementation on Growth Performance, Meat Physiochemical Parameters, Intestinal Health and Lipid Metabolism of Weaned Bamei Piglets.

The benefits of plant essential oils (EO) on the health of animals have been frequently reported, but their alteration of lipid metabolism in obese pigs has yet to be explored. This study aimed to assess the impact of EO blends (oregano, cinnamon and lemon oils) on growth performance, meat physicochemical parameters, intestinal health and lipid metabolism in the small intestine of weaned Bamei (a kind of obese-type pig) piglets. One hundred and forty-four male 60-day-old weaned Bamei piglets were randomly assigned to three groups of six replicates each: CON (basal diet), T1 (basal diet + 250 mg/kg EO), and T2 (basal diet + 500 mg/kg EO) over 28 days. The results showed that T1 trended to improve the average daily gain and feed intake to body gain ratio (p < 0.1), reduced water loss (p < 0.05), and increased the redness of meat (p < 0.05) compared to the CON. In addition, a significant change in the proportion of C17:0 and C20:1 was observed in the meat of T1 (p < 0.05). Improved intestinal health was evidenced by the reduced crypt depth, improved villi-to-crypt length ratio, and better superoxide dismutase activity in T1 (p < 0.05). Further study on intestinal lipid metabolism showed that duodenal lipase activity and the mRNA expression levels of lipid transport-related genes in the jejunum (FABPs, APOA1, APOB and ACSL3) were significantly reduced, alongside diminished serum lipid metabolites (Total protein and triglyceride) in the groups fed with EO (p < 0.05). In short, EO supplementation especially at 250 mg/kg improved intestinal health and inhibited lipid metabolism, which had a positive effect on the overall performance of Bamei piglets. This new evidence contributes to understanding the early regulatory role of EO in obese pigs and their potential to alleviate adolescent obesity.

Essential oils as natural sources for the control of Botrytis cinerea: Chemical composition and antifungal effect

The essential oils of cinnamon, clove, bergamot, lemongrass, citronella, rosemary, basil and lemongrass were extracted by hydrodistillation, had their composition determined by gas chromatography coupled with mass spectrometry and were investigated for their potential to restrict Botrytis cinerea cultivar in vitro, a fungus responsible for the gray mold disease that mainly attacks strawberry plants. Their composition was then correlated chemometrically to identify likely compounds that were related to the observed inhibition effects. Five essential oils demonstrated an inhibitory effect on Botrytis cinerea, through the well diffusion method, with the control plate being the plate without the addition of essential oil. Among these, clove, cinnamon and lemongrass showed the greatest action with the lowest inhibitory concentrations (0.85 mg/mL). The best fungicidal effects were for the essential oil of cinnamon (0.85 mg/mL), clove (1.27 mg/mL) and aloysia (2.12 mg/mL). The main correlated compounds were cinnamaldehyde, eugenol, β-citral and citronellal. Through the analysis of the main components, it is observed that lemongrass essential oil is closer to clove essential oil and, subsequently, to aloysia essential oil, having some compounds in common, among them limonene and citral.

High internal phase Pickering emulsions stabilized by walnut protein–galactooligosaccharide nanoparticles: effect of cinnamon oil entrapment

Abstract Walnut protein–galactooligosaccharide (WalPI–GOS) nanoparticles were used to prepare high internal phase Pickering emulsions (HIPPEs). The entrapment properties of HIPPEs for cinnamon oil were investigated by varying the ratios of camellia and cinnamon oils (cinnamon oil contents: 0%, 2.5%, 5.0%, 10%, 15%, and 20%), and the droplet size, rheological properties, Raman spectroscopy results, microstructure, thermal stability, storage stability, and antioxidant activity of HIPPEs were determined. Results showed that the droplet size of HIPPEs increased with increasing cinnamon oil content. Among samples, HIPPEs with the cinnamon oil content of 10% had the highest storage and loss moduli and apparent viscosity (13.64 Pa·s). However, the thixotropic recovery ability of HIPPEs decreased with the increase in cinnamon oil content. Raman spectroscopy and microstructural analysis revealed that proteins covalently cross-linked with cinnamaldehyde to form a three-dimensional network structure, which showed the highest stability when the cinnamon oil content was 10%. HIPPEs exhibited high thermal stability without delamination after heating, as well as good storage stability without delamination or discoloration after 15 days of storage at 25 °C and 50 °C. Among samples, HIPPEs with 10% cinnamon oil content had the lowest POV and MDA values during storage. The addition of cinnamon oil significantly enhanced the antioxidant activity of HIPPEs. In summary, the best overall performance of HIPPEs was achieved at a cinnamon oil content of 10%. This result provides a theoretical foundation for the development of WalPI and the application of cinnamon oil in food, as well as a theoretical basis for the development of novel food delivery systems.

A botanical nanoemulsion against phytopathogenic fungi Colletotrichum sp. and Fusarium oxysporum: Preparation, in vitro and in vivo bioassay

A botanical nanoemulsion (NE) comprised of cinnamaldehyde (from Cinnamomum cassia oil) and annonaceous acetogenin (AAs) (from Annona squamocin seeds extract) was fabricated using sonication. The nanoemulsion was tested for their in vitro and in vivo antifungal activity against Colletotrichum sp. and Fusarium oxysporum the disease-causal agents in fruit and vegetable crops. The best average of nanoemulsion hydrodynamic diameter was 245.3 nm, and the polydispersity index (PI) was 0.499 based on DLS measurement. Zeta potential of the nanoemulsion was determined to be −44.2 mV, indicating the stability of the droplets. In vitro antifungal bioassay of the nanoemulsion showed the best inhibition against Colletotrichum sp. by 53.9 % when tested at a dilution rate of 1:100 (v/v). For F. oxysporum, the nanomaterial also inhibited mycelial growth by 91.6 % at the same dilution rate. When tested at dilution rates of 1:200 and 1:400 (v/v), the nanoemulsions caused moderate and weak inhibitions from 30.9 % to 52.8 % for all fungi. In vivo experiment, the nano-emulsion at 1:200 (v/v) dilution demonstrated an antifungal efficacy of 57.1 % (after 4 days) and 49.6 % (after 7 days) of testing. Besides, the mechanism of action has also been elucidated through molecular interaction models between the main compounds with eburicol 14α-demethylase. Our research indicates that botanical nanoemulsion containing cinnamon oil and AAs have a remarkable potential to suppress phytopathogenic fungi and prevent the spread of fungal diseases in tropical fruits and vegetables such as tomato and other crops of Solanaceae family.

Strategic addition of rosemary essential oil in natural rubber-toughened poly(lactic acid)/cinnamon oil blends for antimicrobial packaging

Bacterial spoilage in fruits and vegetables has emphasised the importance of extending the shelf life of food and ensuring a secure and dependable food supply that requires suitable packaging. This study presents an innovative biodegradable film for active food packaging, incorporating poly(lactic acid) (PLA) and natural rubber (NR) with cinnamon essential oil (CEO) and rosemary essential oil (REO). Although past research has examined individual essential oils in packaging, the combined effects of CEO and REO in a PLA/NR matrix remain unexplored. The influence of different CEO-to-REO ratios on the properties of PLA/NR/CEO blends was comprehensively investigated. Tensile tests showed that incorporating REO substantially improved the mechanical properties, with PLA/NR/1CEO:4REO and PLA/NR/1CEO:1REO exhibiting the highest tensile strength and elongation at break, respectively. Notably, REO incorporation effectively reduced essential oil release in aqueous environments, enabling controlled hydrolytic degradation of the PLA/NR/CEO blend. Thermal analysis showed that higher REO content increased both the thermal stability and crystallinity of the PLA/NR/CEO blends, addressing a common limitation in biodegradable packaging materials. All active films showed good antimicrobial properties against Escherichia coli and Bacillus cereus. Overall, the addition of REO to the PLA/NR/CEO blend synergistically improves the mechanical and thermal properties of the active films.

Cinnamon oil value addition in natural rubber latex‐organic peroxide vulcanization system

AbstractNatural rubber is a sustainable material which plays a vital role in a wide variety of applications. Value additions to this natural material enhance its horizons of utilization and encompass multiple advantages. This endeavor focuses on elevating the properties of the natural rubber latex (NRL)‐dicumyl peroxide vulcanization system with the utilization of cinnamon oil (CIN‐OIL). CIN‐OIL was characterized by GCMS, FTIR, and UV–Vis. The FTIR and TGA have confirmed the incorporation of the CIN‐OIL into the NRL. Swelling studies confirmed that the addition of CIN‐OIL has not interfered with the process of peroxy crosslinking. The adhesive peel test and facial tissue test clearly concluded that CIN‐OIL has reduced the initial tackiness of the material which is apparent in peroxy NR vulcanizates. Tear strength and modulus values were increased with CIN‐OIL due to the formation of physical crosslinking. Weathering tests confirmed the higher degradability of the CIN‐OIL‐added NRL samples. Furthermore, films were tested positive for antibacterial activity against both gram‐positive and gram‐negative bacteria. Along with the enhanced degradability, antibacterial activity, reduced initial tackiness, and enhanced mechanical properties, CIN‐OIL in NRL has enriched its qualities.

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.

Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities

Microwave-assisted hydrodistillation (MAHD) method was employed to extract cinnamon oil and hydrosol (a byproduct). The total polyphenol content (TPC) of the cinnamon hydrosol (CH) was determined using the Folin-Ciocalteu method, and its antioxidant power was assessed through the DPPH radical reduction method. Gas chromatography was utilized to quantify the main bioactive compound (cinnamaldehyde). The disc agar diffusion method was applied to evaluate the inhibition of pathogenic microorganisms. To protect the bioactive compound, an encapsulation method involving cross-linking with calcium alginate was utilized. The capsules were examined using environmental scanning electron microscopy (ESEM). The TPC content was found to be 15.63 ± 0.21 mg gallic acid/g dry matter, and the DPPH radical inhibition rate was 84.26 ± 1.35%. CH exhibited a significant inhibitory effect against Escherichia coli, and a moderate inhibition effect against Shigella flexneri, Salmonella spp., Salmonella typhimurium, and Escherichia coli EPEC. Finally, successful encapsulation of CH was achieved using sodium alginate, resulting in bead sizes ranging between 1.75 and 2.75 mm.

Comparative Herbal and Conventional Antimicrobial Susceptibility of Mammaliicoccus sciuri and M. lentus, Emerging Cause of Lethal Infections in Animals and Birds

Strains of Mammalicoccus species are often considered as contaminants or at the most opportunistic pathogens but rarely as cause of infections. This retrospective data analytical study was undertaken to understand the role of Mammalicoccus species strains in the causation disease in humans, animals and birds. The data for the 12 years retrieved from Clinical Epidemiology laboratory of the Institute was analyzed statistically for determining the association of mammaliicocci and their antimicrobial resistance. The study revealed that M. lentus and M. sciuri species strains may cause lethal septicemia (14), abscesses and wounds (14), eye and ear infections (4), mastitis (7), metritis (5), prostatitis (1), upper respiratory tract (4) and urinary tract infections (2). Mammaliicoccus species strains caused septicemia in buffaloes, cattle, dog, elephant, spotted deer, tigers, poultry, and hawk besides causing other ailments in buffaloes, cattle, dogs, goat, horses, and humans. Most of the Mammaliicoccus strains were susceptible to thyme oil (94.03%), carvacrol (88.06%), ajowan oil (85.07%), and common antimicrobials used therapeutically including linezolid (100%), imipenem (94.03%) and tigecycline (92.54). Many of the Mammalicoccus strains were resistant to methicillin (37.31%) and vancomycin (35.82 %), and 59.70% of the strains had multiple drug resistance (MDR). Strains isolated from heart blood of septicemic cases were significantly (p, &lt;0.05) more resistant to ajowan oil, holy basil oil, cinnamaldehyde, carvacrol, carbapenems, macrolides, cefalosporins, tetracycline, ciprofloxacin and cefotaxime and were more often resistant to multiple antibiotics (p, &lt;0.01) than those associated with other infections. The Mammalicoccus strains of cattle origin were more often resistant (p, &lt;0.05) to cinnamaldehyde, carvacrol, cinnamon oil, and macrolides (erythromycin/ azithromycin) and had MDR than those isolated from buffaloes, humans, and dogs. However, ESBL production was more common (p, &lt;0.02) in Mammalicoccus isolates infecting buffaloes than those infecting horses. The study concluded that Mammalicoccus strains may cause a variety of infections in humans, animals and birds and possess resistance to methicillin, vancomycin along many high-end antibiotics.