Effective Use of Cinnamon Essential Oil Encapsulated in β-cyclodextrin Citrate as an Antimicrobial for Food Packaging

Document Type : Original Article

Author

Botany and Microbiology Department, Faculty of Science, Benha University, Benha, Egypt.

Abstract

Essential oils are natural plant extracts that contain bioactive compounds with antioxidant and antimicrobial properties. This study examined the antibacterial activity of different essential oils; Marjoram (Origanum majorana), Nigella sativa, Olive (Olea europaea), Moringa (Moringa oleifera (and cinnamon (Cinnamomum verum) against a number of Salmonella strains isolated from different food items (vegetables and meats). Salmonella strains were resistant to at least three antibiotics, which indicates that they are multidrug-resistant. Results revealed that cinnamon essential oil treatment exhibited a greater effect on the pathogenic bacteria than other essential oils used in the study giving inhibition zone (32±0.20 - 38±0.04 mm). To reduce the volatility and hydrophobicity ofcinnamon oil, it was encapsulated into β-cyclodextrin citrate and tested in the encapsulated form and the free form. The encapsulated form provided a controlledrelease of essential oil while maintaining this oil's antimicrobialeffectiveness for a period lasted for one month. Thus, the encapsulated form is recommended to be used as a preservative or to incorporate into foodpackaging as an antimicrobial agent.

Keywords

Egyptian Academic Journal of Biological Sciences, G. Microbiology
Volume 12, Issue 2
December 2020
Pages 101-110

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