combining antimicrobial agents directly into a food packaging is a form of active packaging. in this study chitosan-based edible films containing thyme and cinnamon essential oils at 0.5%, 1%, and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. scanning electron microscopy was carried out to explain structure-property relationships. films were more eff...

in the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils.  starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. the foams have the ability to trap the active material and su...

The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing...

Escherichia coli O157:H7 is a pathogen strain, which causes hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. The control of bacterial cells in foods is an important factor to reduce foodborne diseases due to E. coli O157:H7. Assays to inactivate E. coli O157:H7 were carried out by using the cinnamon oil obtained by steam distillation for 6 hours....

Essential oils (EOs) are excellent antimicrobial agents sometimes used in active food packaging. This work studies the susceptibility of 48 clinical isolates and 12 reference strains of Gram-negative bacilli to oregano essential oil, cinnamon essential oil, and combinations of both. Furthermore, the tendency of the clinical isolates to develop resistance to these EOs and to different antibiotic...

The objective of the present research was to develop cinnamon oil nanoemulsions using soy protein isolate and lecithin as food grade natural emulsifiers. For this purpose, stable cinnamon oil nanoemulsion (droplet diameter of 141.2 nm) prepared by ultrasonic emulsification. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of free and nanoemulsified cin...

Antibacterial activity of 19 essential oils was screened against four test bacteria namely Pseudomonas aeruginosa NCIM 5029, Staphylococcus aureus NCIM 5021, Salmonella typhimurium NCIM 2501 and Bacillus subtilis NCIM 2063. Varying degree of antibacterial activity was recorded with the highest being depicted by Cinnamomum zeylanicum followed by Cymbopogon ciatrus and Carum copticum, against all...

background and objectives: food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. in present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. methods: antimicrobial activity of cinnamomum verum j. presl (cinnamon) bark essential oil was examin...