scholarly journals Zein/MCM-41 Nanocomposite Film Incorporated with Cinnamon Essential Oil Loaded by Modified Supercritical CO2 Impregnation for Long-Term Antibacterial Packaging

Pharmaceutics ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 169
Author(s):  
Xiaojing Liu ◽  
Jingfu Jia ◽  
Shulei Duan ◽  
Xue Zhou ◽  
Anya Xiang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Supercritical Co2 ◽  
Phosphate Buffer Solution ◽  
Continuous Illumination ◽  
Buffer Solution ◽  
Supercritical Impregnation ◽  
Cinnamon Essential Oil ◽  
Mcm 41

Antimicrobial medicine and food packages based on bio-based film containing essential oils have attracted great attention worldwide. However, the controlled release of essential oils from these film nanocomposites is still a big challenge. In this study, a long-term antibacterial film nanocomposite composed of zein film and cinnamon essential oil (CEO) loaded MCM-41 silica nanoparticles was prepared. The CEO was loaded into MCM-41 particles via modified supercritical impregnation efficiently with a high drug load (>40 wt%). The morphologies of the prepared nanoparticles and film nanocomposite were characterized by a scanning electron microscope. The release behaviors of CEO under different temperatures, high humidity, continuous illumination and in phosphate buffer solution (PBS) solution were investigated. The results showed that the film nanocomposite had an outstanding release-control effect. The addition of MCM-41 nanoparticles also improved the mechanical properties of zein films. The antibacterial effect of CEO was significantly prolonged by the film nanocomposite; indicating the CEO film nanocomposite fabricated via modified supercritical CO2 impregnation was a potential long-term antibacterial medicine or food package material.

scholarly journals Comparison study of flaxseed, cinnamon and lemon seed essential oils additives on quality and fermentation characteristics of lucerne silage

2020 ◽  
Vol 115 (2) ◽  
pp. 455
Author(s):  
Maghsoud BESHARATI ◽  
Masomeh NIAZIFAR ◽  
Zabihollah NEMATI ◽  
Valiollah PALANGI
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Crude Protein ◽  
Volatile Fatty Acids ◽  
Nutritive Value ◽  
Chemical Properties ◽  
Gas Production ◽  
Oil Additives ◽  
Aerobic Stability ◽  
Cinnamon Essential Oil

<p>This experiment was performed to investigate the effects of some essential oils on chemical properties and aerobic stability of lucerne silage. Treatments included lucerne silage without additives (control), lucerne silage with 60 mg cinnamon essential oil/kg, lucerne silage with 60 mg flaxseed essential oil/kg, lucerne silage with 60 mg lemon seed essential oil/kg, lucerne silage with 180 mg blend of essential oils (60 mg cinnamon + 60 mg flaxseed + 60 mg lemon seed essential oils/kg).<strong> </strong>Adding essential oils to lucerne silage reduced silage pH (<em>p </em>&lt; 0.001) compared to control. The highest level of total volatile fatty acids (tVFA) was found when lemon seed essential oil and the lowest level when flaxseed essential oil was used. The lucerne silages treated with essential oils had the highest crude protein contents (<em>p </em>&lt; 0.01). Untreated lucerne silage had the highest level of gas production compared to lucerne silage treated with lemon seed and flaxseed essential oils (<em>p </em>&lt; 0.01). The essential oil additives increased the aerobic stability of the silage. It can be concluded that the use of essential oil additive in the preparation of high quality lucerne silage, can improves the quality and nutritive value of silages.</p>

Physicochemical and Antimicrobial Properties of Hydroxypropyl Methylcellulose-Cinnamon Essential Oil Emulsion: Effects of Micro- and Nanodroplets

2019 ◽  
Vol 15 (9) ◽  
Author(s):  
Shuzhi Li ◽  
Jingyang Zhou ◽  
Yanan Wang ◽  
Anguo Teng ◽  
Kai Zhang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Processing ◽  
Antibacterial Agent ◽  
Inhibitory Concentration ◽  
Hydroxypropyl Methylcellulose ◽  
Antimicrobial Properties ◽  
Oil Emulsion ◽  
Oil Emulsions ◽  
Cinnamon Essential Oil

AbstractEmulsion is an efficient encapsulation tool for enhancing the functional properties of essential oils (EOs). Herein, two two-dimensional cinnamon essential oil emulsions (from micro- to nanoscales) were emulsified by hydroxypropyl methylcellulose, and their antimicrobial and physicochemical properties were investigated. For the models of Escherichia coli CGMCC 1.0907, Salmonella enterica subsp. Enterica serovar Typhi (CICC 10867), Staphylococcus aureus CGMCC 1.0089, and Listeria monocytogene CGMCC 1.9144, the minimum inhibitory concentration (MIC) of the nanoemulsion was 31.25 μL/mL compared to that of the microemulsion (62.5–125 μL/mL) and pure oil (125–250 μL/mL), indicating the superiority of nanoemulsion as an antibacterial agent. The results showed that the highest activity was seen in the gram-positive L. monocytogenes whereas the lowest was in the gram-negative S. enterica. The identified properties of HPMC (hydroxypropyl methylcellulose) provide the potential for emulsifying and enhancing essential oils in light industries, especially for food processing.

scholarly journals Performance of Polyester-Based Electrospun Scaffolds under In Vitro Hydrolytic Conditions: From Short-Term to Long-Term Applications

Nanomaterials ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 786 ◽  
Author(s):  
Oscar Gil-Castell ◽  
José David Badia ◽  
Jordi Bou ◽  
Amparo Ribes-Greus
Keyword(s):  
Molar Mass ◽  
Pure Water ◽  
Phosphate Buffer Solution ◽  
Short Term ◽  
Buffer Solution ◽  
Electrospun Scaffolds ◽  
The Stability ◽  
Short Time

The evaluation of the performance of polyesters under in vitro physiologic conditions is essential to design scaffolds with an adequate lifespan for a given application. In this line, the degradation-durability patterns of poly(lactide-co-glycolide) (PLGA), polydioxanone (PDO), polycaprolactone (PCL) and polyhydroxybutyrate (PHB) scaffolds were monitored and compared giving, as a result, a basis for the specific design of scaffolds from short-term to long-term applications. For this purpose, they were immersed in ultra-pure water and phosphate buffer solution (PBS) at 37 °C. The scaffolds for short-time applications were PLGA and PDO, in which the molar mass diminished down to 20% in a 20–30 days lifespan. While PDO developed crystallinity that prevented the geometry of the fibres, those of PLGA coalesced and collapsed. The scaffolds for long-term applications were PCL and PHB, in which the molar mass followed a progressive decrease, reaching values of 10% for PCL and almost 50% for PHB after 650 days of immersion. This resistant pattern was mainly ascribed to the stability of the crystalline domains of the fibres, in which the diameters remained almost unaffected. From the perspective of an adequate balance between the durability and degradation, this study may serve technologists as a reference point to design polyester-based scaffolds for biomedical applications.

scholarly journals Chemical Indices and Antibacterial Properties of Some Essential Oils of Apiaceae and Lauraceae Spices in Southwest of Algeria

2019 ◽  
Author(s):  
Dalila Razni ◽  
Linda Rouisset ◽  
Elhassan Benyagoub
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Enterococcus Faecalis ◽  
Antibacterial Properties ◽  
Independent Effect ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Cinnamon Essential Oil ◽  
The One

This study is a part of the valorization of extract from three most commonly used Algerian spices, namely; caraway and cumin seeds and cinnamon bark. On the one hand, it aims at characterizing the chemical indices of extracted essential oils and evaluating the antibacterial activity of each essential oil by titration and disc diffusion method respectively. On the other hand, it attempts at evaluating the combined action of essential oils against four reference pathogenic bacterial strains, namely Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Enterococcus faecalis by well and Chabbert-type diffusion method. The essential oils obtained by the hydrodistillation method have a relatively average extraction about 1.43, 2.3 and 2.5%, respectively for caraway, cumin, and cinnamon. The acid index indicates the behavior and amount of free acids present in the essential oil, in which the acid and saponification indices of cinnamon essential oil indicate a value of 4.48 and 168.56 respectively. It can also inform us about the susceptibility of the oil to undergo alterations. The antibacterial activity results showed that cinnamon essential oil (EO) proved to be the most active against the tested bacterial strains; caraway EO was active against Enterococcus faecalis, and the antibacterial action of cumin EO was the lowest. However, the association of the extracted essential oils has a higher synergistic effect than the independent effect of each essential oil, in which the MIC value found was estimated at 10 to 20 (V/V), 40 to 50 (V/V) and 50 to 70 (V/V) respectively for cinnamon, cumin and caraway. The obtained results show that the response to the antibacterial activity varies according to the plant species used and the extract tested alone or in combination.

scholarly journals Study on Preservation of Chilled Beef with Natural Essential Oil Nanocapsules

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Bin Xi ◽  
Yaqin Gao ◽  
Tianfen Guo ◽  
Weihong Li ◽  
Xiaoling Yang ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Vitamin B6 ◽  
Antibacterial Effect ◽  
Ph Value ◽  
Research Data ◽  
Beef Products ◽  
Processing Plants ◽  
Cinnamon Essential Oil ◽  
Beef Prices

Beef is rich in amino acids and vitamin B6, carnitine, potassium, protein, and other nutrients. It can improve the body’s ability to resist disease and is especially suitable for growth, development, and postoperation and postrehabilitation care. Under such circumstances, the demand for beef consumption in various countries continues to grow steadily. At present, domestic beef prices continue to rise, and beef supply is insufficient. In addition, fresh beef is easy to be infected with microorganisms in the process of cold storage, which makes fresh beef deteriorated. Therefore, it is very important to add preservatives to prolong the shelf life of chilled beef. In this paper, the preservation of chilled beef with nanocapsules made of natural essential oil from plant extracts was studied. In this study, cumin, Zanthoxylum, ginger, cinnamon, clove, and thyme were selected to study the effect of six kinds of essential oils on beef preservation through comparative experiments. On the basis of such research data, the six kinds of essential oils were compounded, respectively, and different nanoessential oil capsules were applied to the fresh-keeping of chilled beef to make different kinds of nanoessential oil capsules. Through the experiment, the compound essential oil with better preservation effect was obtained. And through the comparison, cinnamon essential oil has obvious antibacterial activity, while ginger essential oil has the worst antibacterial effect. The pH value of beef can be changed and the degradation rate of protein in beef will be slowed down by applying appropriate amount of decomposed plant essential oil to beef samples. Through the above experimental results, we applied the compound essential oil to the preservation of cold and fresh beef at nanometer level and found that the effect was significant, which was worthy of application in major beef products processing plants.

Antimicrobial Effects of Cinnamon and Rosemary Essential Oils

2015 ◽  
Vol 731 ◽  
pp. 385-388 ◽  
Author(s):  
Dong Mei Ding ◽  
Fang Jie Wang ◽  
Xin Xin Liu ◽  
Chun Yang Han
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Food Packaging ◽  
Packaging Material ◽  
Antimicrobial Efficacy ◽  
Chemical Components ◽  
Strong Inhibition ◽  
Active Constituents ◽  
Cinnamon Essential Oil ◽  
Rosemary Essential Oil

The objectives of this study were to evaluate the antimicrobial efficacy of cinnamon essential oil (CEO) and rosemary essential oil (REO) against 4 food-related microorganisms. The chemical components of CEO and REO were also analyzed by GC/MS. The major active constituents of CEO were cinnamaldehyde (80.010%) and 2-methoxycinnamaldehyde (10.550%), and the major active constituents of REO were 1,8-Cineole (51.783%) and α-Pinene (13.508%).The antimicrobial results indicated that both them display strong inhibition against 4 strains. The combination showed additive efficacy against all tested microorganisms. Thus, our study demonstrated that CEO and REO can be considered potential alternatives to control pathogens and microbial in the food or food packaging material.

Metal-free graphene-based nanoelectrodes for the electrochemical determination of ascorbic acid (AA) and p-nitrophenol (p-NP): implication towards biosensing and environmental monitoring

2021 ◽  
Vol 45 (10) ◽  
pp. 4666-4674
Author(s):  
Vijay S. Sapner ◽  
Bhaskar R. Sathe
Keyword(s):  
Ascorbic Acid ◽  
Phosphate Buffer Solution ◽  
Electrochemical Determination ◽  
Buffer Solution ◽  
Functionalized Graphene Oxide ◽  
Free Graphene ◽  
Potential Stability ◽  
Current Potential

Herein, tyramine functionalized graphene oxide electrocatalyst is used for the electrochemical determination of ascorbic acid and p-nitrophenol in 1 M phosphate buffer solution at pH-7  with long term current/potential stability and reproducibility.

Surface-Enhanced Raman Spectroscopy for Rapid Screening of Cinnamon Essential Oils

2020 ◽  
Vol 74 (11) ◽  
pp. 1341-1349
Author(s):  
Patrick Nelson ◽  
Perculiar Adimabua ◽  
Ankai Wang ◽  
Shengli Zou ◽  
Nilam C. Shah
Keyword(s):  
Raman Spectroscopy ◽  
Essential Oil ◽  
Essential Oils ◽  
Surface Enhanced Raman Spectroscopy ◽  
Basis Set ◽  
Rapid Screening ◽  
Promising Alternative ◽  
Surface Enhanced ◽  
Surface Enhanced Raman ◽  
Cinnamon Essential Oil

Cinnamon essential oil is used in food flavoring, food preservation, and for complementary medicine. The most common types of cinnamon used in essential oils are true cinnamon ( Cinnamomum verum) and cassia cinnamon ( Cinnamomum cassia). True cinnamon is commonly adulterated with cassia cinnamon because it is cheaper. However, cassia cinnamon contains higher concentrations of coumarin which has been shown to have adverse health effects. There is a need to develop simple, nondestructive, rapid screening methods for quality control and food authentication and to identify adulteration of cinnamon essential oil. Currently, the most common methods to screen for coumarin in cinnamon include high-performance liquid chromatography (HPLC) and gas chromatography (GC). However, these methods require time-consuming sample preparation and detection. Vibrational spectroscopy methods are emerging as a promising alternative for rapid, nondestructive screening for food safety applications. In this study, a rapid screening method has been developed to examine cinnamon essential oils using surface-enhanced Raman spectroscopy (SERS). The experimental spectra were compared to theoretical calculations using the DFT method BP86/6-311++G(d,p) basis set. The limit of detection of coumarin was determined to be 1 × 10–6 M or 1.46 mg/L using SERS with colloid paste substrates. Furthermore, 1:16 dilutions of cinnamaldehyde and 1:8 dilutions of eugenol were detected using SERS which can help determine if the cinnamon essential oil was made from bark or from leaves. Seven commercially available cinnamon essential oils were also analyzed and compared to reference solutions. SERS was able to discriminate between essential oils primarily composed of cinnamaldehyde and those composed of eugenol. Furthermore, the SERS method detected peaks that are attributed to coumarin in two of the commercially available samples. To date, this is the first time SERS has been used to rapidly screen cinnamon essential oils.

scholarly journals The effect of essential oils on cholesterol content in chicken meat

10.5219/1691 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1069-1081
Author(s):  
Mária Angelovičová ◽  
Michal Angelovič ◽  
Peter Zajác ◽  
Jozef Čapla ◽  
Klaudia Šaraková ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Dry Matter ◽  
Citrus Fruit ◽  
Cholesterol Content ◽  
Chicken Breast ◽  
Control Group ◽  
Thigh Muscles ◽  
Feed Supplements ◽  
Cinnamon Essential Oil

The study aimed to investigate cholesterol content in chicken breast and thigh muscles by the influence of feed supplements of various content of essential oils. The experiment was carried out under practical conditions in a poultry farm with broiler chickens of the Cobb 500 hybrid combination according to the feed supplement used thyme essential oil, cinnamon essential oil, commercial citrus fruit essential oil, and their combination. The control group was without the use of experimental feed supplements and commercial coccidiostats were used in their feed mixtures. The experiment lasted 40 days in welfare conditions. Broiler chickens were used for sample preparation of breast and thigh muscles with the skin and their analysis for dry matter, fat and cholesterol contents. Samples were analyzed using a Nicolet 6700 FT-IR Fourier transform infrared spectrometer. The results were processed by the SAS system program, version 8.2. The results, which were evaluated, indicated a tendency to reduce the cholesterol content in chicken breast muscle due to cinnamon essential oil and the combination of cinnamon essential oil with citrus fruit essential oil as well as thyme essential oil with citrus fruit essential. In the achieved results of dry matter, fat, and cholesterol content in breast and thigh muscles, the difference between the effects of the used feed supplements based on essential oils and concerning the control group were not statistically significant p >0.05. The correlation was a statistically significant strong linear relation only between dry matter content and fat content due to thyme and cinnamon essential oils. In conclusion, it was stated that the investigation of the feed supplement effect based on essential oils is an open question concerning the production of safe food of animal origin.

scholarly journals Effect of matrix pretreatment on the supercritical CO2 extraction of Satureja montana essential oil

2016 ◽  
Vol 22 (2) ◽  
pp. 201-209 ◽  
Author(s):  
Biljana Damjanovic-Vratnica ◽  
Svetlana Perovic ◽  
Tiejun Lu ◽  
Regina Santos
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Supercritical Co2 ◽  
Extraction Yield ◽  
Mechanical Compression ◽  
Supercritical Co2 Extraction ◽  
Mechanical Grinding ◽  
Essential Oil Yield ◽  
Satureja Montana

The effect of different matrix pretreatment of winter savory(Satureja montana L.) on the supercritical CO2(SC-CO2) extraction - yield, composition and antimicrobial activity of extracts and essential oil (EO) was investigated. Herb matrix was submitted to conventional mechanical grinding, physical disruption by fast decompression of supercritical and subcritical CO2 and physical disruption by mechanical compression. The analyses of the essential oil obtained by SC-CO2 extraction and hydrodistillation were done by GC/FID method. Major compounds in winter savory EO obtained by SC-CO2 extraction and hydrodistillation were: thymol (30.4-35.4% and 35.3%), carvacrol (11.5-14.1% and 14.1%), ?-terpinene (10.2-11.4% and 9.1%) and p-cymene (8.3-10.1% and 8.6%), respectively. The gained results revealed that physical disruption of essential oils glands by fast CO2 decompression in supercritical region (FDS) achieved the highest essential oil yield as well as highest content of thymol, carvacrol and thymoquinone. Antimicrobial activity of obtained winter savory SC-CO2 extracts was the same (FDS) or weaker compared to essential oil obtained by hydrodistillation.

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