Enhancing effect of nanoemulsion on antimicrobial activity of cinnamon essential oil against foodborne pathogens in refrigerated Asian seabass (Lates calcarifer) fillets. (April 2021)

• Record Type: Journal Article
• Authors: Chuesiang, Piyanan; Sanguandeekul, Romanee; Siripatrawan, Ubonrat
• Is Part Of: Food control. Volume 122(2021)
• Publication Date: 2021-04
• Subjects: Cinnamon essential oil nanoemulsion -- Natural preservation -- Food safety -- Foodborne pathogen -- Bacterial cell disruption; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2020.107782
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: A nanoemulsion approach to enhance antimicrobial performance of cinnamon essential oil as a natural preservative for the real food system was studied. The antimicrobial activity of cinnamon essential oil nanoemulsion (1429 and 11429 mg/L), in comparison to bulk cinnamon oil (488 and 11429 mg/L) and food industrial used sanitizer, sodium hypochlorite (10 mg/L), was investigated against refrigerated Asian seabass fillets artificially contaminated with Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus . The results showed that cinnamon essential oil nanoemulsion (11429 mg/L) decreased approximately 0.5–1.5 log CFU/g of the initial number of bacteria when compared to the untreated samples. It also successfully inhibited the growth of those bacteria, especially V. parahaemolyticus, in fish fillets during storage (4 ± 2 °C), resulting to be the more effective agent when compared to bulk cinnamon oil and sodium hypochlorite. The improved antimicrobial activity of cinnamon essential oil against the pathogenic bacteria in fish fillets can be achieved by using nanoemulsion formulation. Highlights: Cinnamon essential oil nanoemulsion (CN) can inhibit the growth of pathogenic bacteria in fish fillets. CN was effective in delaying the growth of bacteria during chilled storage. CN inhibited the growth of gram-negative bacteria in fillets better than gram-positive one. CN exhibited better antimicrobial activity when compared to bulk cinnamon oil.