Loading cinnamon oil into pH-sensitive chitosan grafted mesoporous silica nanoparticles via supercritical carbon dioxide.

Stimulus-responsive mesoporous silica nanoparticles (MSNs) have displayed great potentiality for controlled-release and targeted drug delivery. In the current work, a supercritical fluid method was utilized to successfully prepare cinnamon oil loaded into chitosan grafted MSNs (CO@CS-MSNs). The influencing factors of drug loads, such as pressure, temperature, impregnation time and depressure time, were investigated. The structure of CO@CS-MSNs was demonstrated with Fourier-transform infrared (FT-IR) spectroscopy, transmission electron microscope (TEM), scanning electron microscopy (SEM), thermogravimetry (TG) as well as X-ray diffraction (XRD). The drug release assays in vitro at various pH conditions displayed that CO@CS-MSNs had an excellent pH-responsive release behavior, which confirmed that CO was loaded successfully into the CO@CS-MSNs. The findings indicated that the supercritical fluid approach is a non-destructive and efficient approach for stimulus-responsive MSNs, which is expected to further expand its application range.

Potential fungicidal and antiaflatoxigenic effects of cinnamon essential oils on Aspergillus flavus inhabiting the stored wheat grains.

Wheat is one of the essential crops for the human and animal nutrition, however, contamination with aflatoxigenic fungi, due to the improper storage conditions and high humidity, was the main global threats. So, preventing the growth of aflatoxigenic fungi in stored wheat grains, by using different essential oils was the main objective of this work. Aspergillus flavus EFBL-MU12 PP087400, EFBL-MU23 PP087401 and EFBL-MU36 PP087403 isolates were the most potent aflatoxins producers inhabiting wheat grains. The effect of storage conditions of wheat grains "humidity, temperature, incubation period, and pH" on growth of A. flavus, was assessed by the response surface methodology using Plackett-Burman design and FCCD. The highest yield of aflatoxins EFBL-MU12 B1 and B2 by A. flavus grown on wheat grains were 145.3 and 7.6 µg/kg, respectively, at incubation temperature 35°C, 16% moisture contents, initial pH 5.0, and incubated for 14 days. The tested oils had a powerful antifungal activity for the growth and aflatoxins production by A. flavus in a concentration-dependent manner. Among these oils, cinnamon oil had the highest fungicidal activity for A. flavus at 0.125%, with about 85-90 % reduction to the aflatoxins B1 and B2, conidial pigmentation and chitin contents on wheat grains. From the SEM analysis, cinnamon oils had the most deleterious effect on A. flavus with morphological aberrations to the conidial heads, vegetative mycelia, alteration in conidiophores identity, hyphae shrank, and winding. To emphasize the effect of the essential oils on the aflatoxins producing potency of A. flavus, the molecular expression of the aflatoxins biosynthetic genes was estimated by RT-qPCR. The molecular expression of nor-1, afLR, pKsA and afLJ genes was suppressed by 94-96%, due to cinnamon oil at 0.062% compared to the control. Conclusively, from the results, cinnamon oils followed by the peppermint oils displayed the most fungicidal activity for the growth and aflatoxins production by A. flavus grown on wheat grains.

Characterization and pharmacokinetics of cinnamon and star anise compound essential oil pellets prepared via centrifugal granulation technology.

Cinnamon and star anise essential oils are extracted from natural plants and provide a theoretical basis for the development and clinical application of compound essential oil pellets. However, cinnamon oil and star anise oil have the characteristics of a pungent taste, extreme volatility, poor palatability, and unstable physical and chemical properties, which limit their clinical use in veterinary medicine. In this study, the inhibitory effects of cinnamon oil and star anise oil on Escherichia coli and Salmonella were measured. Compound essential oil pellets were successfully prepared by centrifugal granulation technology. Subsequently, the in vitro dissolution of the pellets and their pharmacokinetics in pigs were investigated. The results showd that, cinnamon and star anise oils showed synergistic or additive inhibitiory effects on Escherichia coli and Salmonella. The oil pellets had enteric characteristics in vitro and high dissolution in vitro. The pharmacokinetic results showed that the pharmacokinetic parameters Cmax and AUC were directly correlated with the dosage and showed linear pharmacokinetic characteristics, which provided a theoretical basis for the development and clinical application of compound essential oil pellets.

Cryopreservation of bovine semen using extract of Cinnamomum zeylanicum.

BACKGROUND: Antioxidants minimise oxidative stress and enhance sperm quality in the process of cryopreservation. OBJECTIVE: To assess the impact of Cinnamomum zeylanicum extract as an additive during the post-dilution and post-thaw stages of Murrah buffalo semen cryopreservation. MATERIALS AND METHODS: The semen sample was diluted using Tris-Egg-Yolk-Citric-Acid-Fructose-Glycerol extender and subsequently divided into three groups: Group 1, TEYCAFG without any additives or controls (C); Group 2, TEYCAFG fortified with a 50 ug/mL aqueous extract of cinnamon (T1); and Group 3, TEYCAFG fortified with a 50 ug/mL ethanolic extract of cinnamon (T2). The evaluation included an assessment of progressive motility, live spermatozoa, sperm abnormalities, HOST, CMPT, and enzyme leakage (GOT and GPT) at both the post-dilution and post-thaw stages. RESULTS: The groups that received cinnamon supplementation demonstrated statistically significant improvements (p<0.05) in various parameters, including an increase in the progressive motility, live spermatozoa, and HOS-positive spermatozoa, as well as greater distance traveled by vanguard spermatozoa compared to the control group. Furthermore, the cinnamon-added groups exhibited a significant decrease (p<0.05) in the percentage of sperm abnormalities and lower enzyme leakage (GOT and GPT) in post-thawed semen. CONCLUSION: Aqueous extract of C. zeylanicum at a concentration of 50 µg/mL provides superior protection of sperm structures and functions as compared to both the ethanolic extract of C. zeylanicum at the same concentration and the control group. Doi.org/10.54680/fr24310110712.

3D printed cinnamon essential oil/banana peel carbon dots loaded corn starch/gelatin bilayer film with enhanced functionality for food packaging application.

Using 3D printing technology, a gelatin-polyvinyl alcohol­carbon dots (GPC) layer+corn starch-polyvinyl alcohol-cinnamon essential oil (CPC) layer active bilayer film with an external barrier function and an internal controlled-release effect was successfully produced for food preservation. The GPC film was provided with potent antioxidant and UV blocking properties by the banana peel carbon dots (CDs). The cinnamon essential oil (CEO) had the strongest interaction with the film matrix at 3% (w/w), causing the CPC film having the lowest surface wettability, good integrity, and lowest crystallinity. The CEO's stability and releasing effectiveness were greatly enhanced by the creation of a bilayer film. At 60% filling rate of the CPC layer, the bilayer film showed the highest CEO retention after drying and the best CEO release performance. Finally, the created active bilayer film was found to significantly improve the sensory quality stability of the spicy essential oil microcapsule powders. It also successfully extended the mangoes' shelf life by delaying browning and rot.

Exploring the mechanism of action of the combination of cinnamon and motherwort in the treatment of benign prostatic hyperplasia: A network pharmacology study.

Cinnamon and motherwort are traditional Chinese medicines and are often combined to treat benign prostatic hyperplasia; however, the specific therapeutic mechanisms involved remain unclear. Therefore, in this study, we applied a network pharmacology approach to investigate the potential mechanisms of action of the drug pair cinnamon and motherwort (PCM) for the treatment of benign prostatic hyperplasia. Relevant targets for the use of PCM to treat benign prostatic hyperplasia were obtained through databases. Protein-protein interactions were then identified by the STRING database and core targets were screened. Enrichment analysis was conducted through the Metascape platform. Finally, molecular docking experiments were carried out to evaluate the affinity between the target proteins and ligands of PCM. We identified 22 active ingredients in PCM, 315 corresponding targets and 130 effective targets of PCM for the treatment of benign prostatic hyperplasia. These targets were related to the PI3K-Akt, MAPK, FoxO, TNF, and IL-17 signaling pathways. Network pharmacology was used to identify the effective components and action targets of PCM. We also identified potential mechanisms of action for PCM in the treatment of benign prostatic hyperplasia. Our results provide a foundation for expanding the clinical application of PCM and provide new ideas and directions for further research on the mechanisms of action of PCM and its components for the treatment of benign prostatic hyperplasia.

Development of innovative active packaging films using gelatin/pullulan-based composites incorporated with cinnamon essential oil-loaded metal-organic frameworks for meat preservation.

This study aimed to investigate the effect of cinnamon essential oil (CEO)-loaded metal-organic frameworks (CEO@MOF) on the properties of gelatin/pullulan (Gel/Pull)-based composite films (Gel/Pull-based films). The incorporation of CEO@MOF into Gel/Pull-based films demonstrated significant antimicrobial activity against S. aureus, S. enterica, E. coli, and L. monocytogenes. Additionally, CEO@MOF integrated film exhibited a 98.16 % ABTS radical scavenging, with no significant change in the mechanical properties of the neat Gel/Pull film. The UV blocking efficiency of the composite films increased significantly from 81.38 to 99.56 % at 280 nm with the addition of 3 wt% CEO@MOF. Additionally, Gel/Pull/CEO@MOF films effectively extended the shelf life of meat preserved at 4 °C by reducing moisture loss by 3.35 %, maintaining the pH within the threshold limit (6.2), and inhibiting bacterial growth by 99.9 %. These results propose that CEO@MOF has significant potential as an effective additive in active packaging to improve shelf life and food safety.

Suitability of dyes from cinnamon bark on wool fibers using metal and bio-mordants.

Growing concern about the environmental effects of metal mordants and synthetic dyes is encouraging the use of bio-mordants and natural colorants. Cinnamon bark is a rich source of natural colorants such as cinnamaldehyde and tannins. The main purpose of this research was to study and compare the effect of bio-mordants versus metal mordants in terms of colorimetric parameters and color fastness properties of cinnamon bark on wool fibers. Accordingly, some bio-mordants, including date kernel, peppermint, banana peel, and artemisia, as well as some metal mordants like aluminum potassium sulphate and copper sulphate, were studied based on three conventional mordanting methods (pre-, meta-, and post-mordanting). The results indicated that the conjunction of metal mordants and polyphenolic bio-mordants with cinnamon colorants can create different hues and tones of brown. Also, the color produced by cinnamon in wool fibers has poor color fastness and low color strength. Overall, bio-mordants have presented good color properties, making the dyeing process eco-friendly and greener. Among the applied bio-mordants, peppermint has created the best color strength and color fastness.

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.

The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-term thawing (48 h, LT), cinnamon powder added into 'LT' as marinade (0.03%, CM) or incorporated into the batter (1.35%, CB), and long-term thawing with cinnamon powder incorporated both in the marinade and batter (0.03% + 1.35%, CMB). The crude fat content was significantly higher in the CT and CMB than that of the CB. The CM, CB, and CMB showed significantly lower levels of 2-thiobarbituric acid reactive substance compared with the CT and LT. The predominant fatty acids in all treatments were C18:1n9, C18:2n6, and C16:0. The LT displayed lower total unsaturated fatty acid content than the CT (P < 0.05). The CM effectively decreased lipid oxidative volatiles, such as 1-octanol, 1-octen-3-ol, and 2-octen-1-ol, (E), in the LT (P < 0.05). Both the CM and CB showed an inclination to increase specific pyrazines associated with pleasant notes compared with the LT, and showed higher levels of pyrazines, such as pyrazine, 2-ethyl-6-methyl-, and pyrazine, 3-ethyl-2,5-dimethyl-, than those of the CMB (P < 0.05). The CM contained higher levels of 2,3-butanedione when compared with the other groups (P < 0.05). Multivariate analysis demonstrated that cinnamon had an effect in discriminating the treatment groups with cinnamon addition from both the CT and LT, whereas the CM, CB, and CMB formed distinct clusters. The CM and CMB received significantly higher aroma scores from panelists in comparison to the other groups. These findings suggest that the CM (0.03% cinnamon powder) can be used to enhance the aroma in fried WRMD1 drumsticks by reducing or masking the off-flavor volatiles associated with long-term thawing.

Fabrication and characterization of emulsion-based edible film containing cinnamon essential oil using chia seed mucilage.

Chia seed mucilage (CSM) film incorporated with 2, 4, and 6 % (w/w) nanoemulsion of cinnamon essential oil (CSM-2, CSM-4, CSM-6) were developed, and their physicochemical, mechanical, antioxidant, and antimicrobial properties were determined. According to the results, cinnamon EO nanoemulsion (CEN) had droplet size 196.07 ± 1.39 nm with PDI 0.47 ± 0.04. Moreover, CSM film had higher water solubility (99.37 ± 0.05 %) and WVP (8.55 ± 1.10 g/kPa h m2) than reinforced CSM films with CENCEN. The lowest water solubility (98.02 ± 0.01 %) and WVP (3.75 ± 0.80 g/kPa h m2) was observed in CSM-6 film. Moreover, the addition of CEN improved the homogeneity and density of films and the smoothness of the surface, being observed by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The Fourier transform infrared (FTIR) spectroscopy also confirmed the incorporation of CEN within the film matrix. The CSM films' antioxidant (DPPH radical scavenging power) and antimicrobial (against Escherichia coli and Staphylococcus aureus) properties of CSM films were notably enhanced with the inclusion of CEN in a dose-dependent manner. The mechanical (tensile strength and elongation at break) of CSM films also was affected by the addition of CEN, TS decreased, and EAB increased (p < 0.05). The lowest TS (20.63 ± 1.39 MPa) and highest EAB (3.36 ± 0.61 %) was observed in CSM-4 film. However, CSM film was relatively dark with low opacity, and adding CEN slightly increased lightness (L*) and yellowness (b*) parameters. The superior antioxidant and barrier characteristics of the CSM edible film incorporated with CEN make it a potential candidate for product packaging and shelf-life extension.

Effect of TEMPO-oxidized bacterial cellulose nanofibers stabilized Pickering emulsion of cinnamon essential oil on structure and properties of gelatin composite films.

Pure gelatin film often exhibits high hydrophilicity and a lack of antibacterial activity, hindering its practical application in the field of food preservation. To address these issues, we incorporated 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-oxidized bacterial cellulose (TOBC) nanofibers stabilized cinnamon essential oil (CEO) Pickering emulsions into the gelatin matrix to develop active food packaging films. The study revealed that the good distribution of emulsion droplets in the film matrix. While with increasing Pickering emulsion proportion, the microstructures of composite films were more heterogeneous, showing some pores or cavities. In addition, the insertion of TOBC-stabilized CEO emulsions could improve the elongation at break (EAB), water-resistance, UV blocking ability, and antibacterial activity of film, but reduced its tensile strength (TS) and water vapor barrier properties (WVP). Notably, the film prepared with 4 % TOBC-stabilized CEO Pickering emulsion demonstrated enhanced preservation of strawberries. Overall, the as-prepared gelatin-based active composite films have considerable potential for food packaging.

Elimination of detached Listeria monocytogenes from the biofilm on stainless steel surfaces during milk and cheese processing using natural plant extracts.

Bacterial cells can form biofilm on food contact surfaces, becoming a source of food contamination with profound health implications. The current study aimed to determine some Egyptian medicinal plants antibacterial and antibiofilm effects against foodborne bacterial strains in milk plants. Results indicated that four ethanolic plant extracts, Cinnamon (Cinnamomum verum), Chamomile (Matricaria chamomilla), Marigold (Calendula officinalis), and Sage (Salvia officinalis), had antibacterial (12.0-26.5 mm of inhibition zone diameter) and antibiofilm (10-99%) activities against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Typhimurium. The tested extracts had minimum inhibitory concentration values between 0.14 and 2.50 mg/ml and minimum bactericidal concentration values between 0.14 and 12.50 mg/ml. L. monocytogenes was more sensitive for all tested ethanolic extracts; Sage and Cinnamon showed a bacteriocidal effect, while Chamomile and Marigold were bacteriostatic. The ethanolic extracts mixture from Chamomile, Sage, and Cinnamon was chosen for its antibiofilm activity against L. monocytogenes using L-optimal mixture design. Gas chromatography and mass spectrometry analysis showed that this mixture contained 12 chemical compounds, where 2-Propenal,3-phenyl- had the maximum area % (34.82%). At concentrations up to 500 µg/ml, it had no cytotoxicity in the normal Vero cell line, and the IC50 value was 671.76 ± 9.03 µg/ml. Also, this mixture showed the most significant antibacterial effect against detached L. monocytogenes cells from formed biofilm in stainless steel milk tanks. At the same time, white soft cheese fortified with this mixture was significantly accepted overall for the panelist (92.2 ± 2.7) than other cheese samples, including the control group.

Preparation and characterization of starch/PBAT film containing hydroxypropyl-ß-cyclodextrin/ethyl lauroyl arginate/cinnamon essential oil microcapsules and its application in the preservation of strawberry.

Cinnamon essential oil (CEO) was emulsified by hydroxypropyl-ß-cyclodextrin/ ethyl lauroyl arginate (HPCD/LAE) complex to make nanoemulsions, which were then incorporated into maltodextrin (MD) to prepare HPCD/LAE/CEO/MD microcapsules by spray drying. The starch/polybutylene adipate terephthalate (starch/PBAT, SP) based extrusion-blowing films containing above microcapsules were developed and used as packaging materials for strawberry preservation. The morphology, encapsulation efficiency, thermal and antibacterial properties of microcapsules with different formulations were investigated. The effects of microcapsules on the physicochemical and antimicrobial properties of SP films were evaluated. When the formula was 4 % HPCD/LAE-3% CEO-10% MD (HL-3C-MD), the microcapsule had the smallest particle size (3.3 µm), the highest encapsulation efficiency (84.51 %) of CEO and the best antibacterial effect. The mechanical and antimicrobial properties of the SP film were enhanced while the water vapor transmittance and oxygen permeability decreased with the incorporation of HL-3C-MD microcapsules. The films effectively reduced the weight loss rate (49.03 %), decay rate (40.59 %) and the total number of colonies (2.474 log CFU/g) and molds (2.936 log CFU/g), thus extending the shelf life of strawberries. This study revealed that the developed SP films containing HPCD/LAE/CEO microcapsules had potential applications in degradable bioactive food packaging materials.

Green active coating from chitosan incorporated with spontaneous cinnamon oil nanoemulsion: Effects on dried shrimp quality and shelf life.

Green active film from chitosan (C) incorporated with spontaneous emulsified cinnamon oil nanoemulsion (CONE; droplet size of 79.27 nm and polydispersity index of 0.27) was developed. The obtained chitosan film containing CONE (C + CONE) had tensile elongation and light protective effect higher than C film due to the incorporation of bioactive compounds from cinnamon oil as proven by Fourier Transform Infrared Spectroscopy. The effect of C + CONE as active edible coating on the physical, chemical, and microbiological properties of dried shrimp was then investigated. The quality of samples coated with C + CONE (DS + C + CONE) was compared to those coated with C (DS + C) and without coating (DS). In this study, C + CONE could enhance astaxanthin content and reduce lipid oxidation in dried shrimp. During 6 weeks of storage, C + CONE was found to be an effective antimicrobial coating that significantly inhibited growth of bacteria, delayed lipid oxidation and retarded the production of volatile amines in dried shrimp. DS + C + CONE had lower malonaldehyde equivalents (0.52 mg/kg oil), trimethylamine (11.74 mg/100 g), total volatile base nitrogen (84.33 mg/100 g) and total viable count (4.80 Log CFU/g), but had higher astaxanthin content (12.53 ± 0.12 µg/g) than DS and DS + C. The results suggested that the developed C + CONE coating has potential to be used as active coating for preserving food quality.

Cinnamon and cognitive function: a systematic review of preclinical and clinical studies.

Cinnamon is the inner bark of trees named Cinnamomum. Studies have shown that cinnamon and its bioactive compounds can influence brain function and affect behavioral characteristics. This study aimed to systematically review studies about the relationship between cinnamon and its key components in memory and learning. Two thousand six hundred five studies were collected from different databases (PubMed, Scopus, Google Scholar, and Web of Science) in September 2021 and went under investigation for eligibility. As a result, 40 studies met our criteria and were included in this systematic review. Among the included studies, 33 were In vivo studies, five were In vitro, and two clinical studies were also accomplished. The main outcome of most studies (n = 40) proved that cinnamon significantly improves cognitive function (memory and learning). In vivo studies showed that using cinnamon or its components, such as eugenol, cinnamaldehyde, and cinnamic acid, could positively alter cognitive function. In vitro studies also showed that adding cinnamon or cinnamaldehyde to a cell medium can reduce tau aggregation, Amyloid ß and increase cell viability. For clinical studies, one study showed positive effects, and another reported no changes in cognitive function. Most studies reported that cinnamon might be useful for preventing and reducing cognitive function impairment. It can be used as an adjuvant in the treatment of related diseases. However, more studies need to be done on this subject.

Nanoemulsion-based plant essential oil formulations: in vitro evaluation of pesticidal activity against ectoparasites in poultry.

Ectoparasite infestations significantly impact the health and productivity of poultry. Chemical applications, although common for pest control, lead to pesticide residues and parasite resistance in poultry. Nanoemulsion-based plant essential oil formulations (NEOFs) provide a promising alternative for controlling poultry ectoparasites. This study aimed to assess the efficacy of NEOFs from clove, cinnamon, and turmeric essential oils (EOs) against ectoparasites, Menopon gallinae and Megninia ginglymura, under laboratory conditions. The toxicity and repellent properties of the NEOFs were examined, with the major chemical compounds of the EOs analyzed using chromatography mass spectrometer. Results identified eugenol as the dominant component in clove and cinnamon EOs (84.60 and 75.19%, respectively), while turmerone (68.46%) was the major compound in turmeric EO. NEOFs with clove:cinnamon:turmeric ratios of 4:0:0, 2:2:0, and 2:0:2 had particle size of 20.76 nm, 20.66 nm, and 89.56 nm, respectively, while those based on eugenol and turmerone standards had sizes <21.0 nm. In addition, NEOFs at 0.3% concentration with ratios of 4:0:0 and 2:2:0 achieved full control of both ectoparasites. These formulas demonstrated exceptional potency in exterminating ectoparasites, with LC50 and LC90 at <0.160 and <0.250%, respectively, 6 h after treatments. Furthermore, both NEOFs showed higher repellence responses in M. gallinae compared to M. ginglymura. The toxicities of these NEOFs were comparably effective against both parasites, showing no significant difference compared with chemical insecticide treatment. Therefore, further research will explore the practicality of using clove and cinnamon-derived NEOFs under farm conditions.

Biodegradable PBAT/PLA blend films incorporated with turmeric and cinnamomum powder: A potential alternative for active food packaging.

Active packaging made from biodegradable polymers and natural additives appears as an ecological alternative. In addition to having antioxidant activity and enhancing food preservation, it allows mitigating the negative impacts caused by improper disposal. This study pursued to produce biodegradable films based on a polymer blend PBAT/PLA (Ecovio®) using the flat extrusion method. The films were prepared with the incorporation of 5 wt% of powdered turmeric or cinnamon as natural additives. The films obtained, and those reprocessed twice, were characterized in terms of colorimetric, UV light transmittance, water contact angle, water vapor permeability, morphology, mechanical properties, and antioxidant activity. Cinnamon reduced the UV light transmittance and made a surface more hydrophobic. Reprocessing led to greater elongation and maximum load, associated with increased dispersion and distribution, as evidenced in the morphological analysis. The films developed have significant potential for applications in active food packaging, with emphasis on cinnamon-additivated films.

Coated composite paper with nano-chitosan/cinnamon essential oil-nanoemulsion containing grafted CNC@ZnO nanohybrid; synthesis, characterization and inhibitory activity on Escherichia coli biofilm developed on grey zucchini.

This investigation aims to highlight the applicability of a potent eco-friendly developed composite film to combat the Escherichia coli biofilm formed in a model food system. ZnO nanoparticles (NPs) synthesized using green methods were anchored on the surface of cellulose nanocrystals (CNCs). Subsequently, nano-chitosan (NCh) solutions were used to disperse the synthesized nanoparticles and cinnamon essential oil (CEO). These solutions, containing various concentrations of CNC@ZnO NPs and CEO, were sequentially coated onto cellulosic papers to inhibit Escherichia coli biofilms on grey zucchini slices. Six films were developed, and Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, biodegradation, and mechanical properties were assessed. The film containing 5 % nano-emulsified CEO + 3 % dispersed CNC@ZnO nano-hybrid in an NCh solution was selected for further testing since it exhibited the largest zone of inhibition (34.32 mm) against E. coli and the highest anti-biofilm activity on biofilms developed on glass surfaces. The efficacy of the film against biofilms on zucchini surfaces was temperature-dependent. During 60 h, the selected film resulted in log reductions of approximately 4.5 logs, 2.85 logs, and 1.57 logs at 10 °C, 25 °C, and 37 °C, respectively. Applying the selected film onto zucchini surfaces containing biofilm structures leads to the disappearance of the distinctive three-dimensional biofilm framework. This innovative anti-biofilm film offers considerable potential in combatting biofilm issues on food surfaces. The film also preserved the sensory quality of zucchini evaluated for up to 60 days.

Enhanced mechanical and functional properties of chitosan/polyvinyl alcohol/hydroxypropyl methylcellulose/alizarin composite film by incorporating cinnamon essential oil and tea polyphenols.

In this study, cinnamon essential oil and tea polyphenols were added to chitosan/ polyvinyl alcohol/ hydroxypropyl methylcellulose/ alizarin composite films to enhance their mechanical and functional properties. Their addition to the composite films enhanced their antibacterial and antioxidant properties and significantly improved its elongation at break (p < 0.05). Cinnamon essential oil reduced the water vapor permeability, water content, and water solubility of composite films and improved their transparency. The composite films with additive exhibited excellent UV-barrier ability and pH responsivity. Fourier Transform infrared spectroscopy and X-Ray Diffraction analyses confirmed hydrogen bond formation between the polymer molecules and additives. The results of Scanning Electron Microscope-Focused Ion Beam revealed improved surface and cross-section morphology of the films, leading to the generation of a cross-linked structure. Thermogravimetric and differential scanning calorimetry analysis indicated enhanced thermal stability of the composite films upon cinnamon essential oil addition. Analysis of storage quality indicators (TBARS value, TVC, and TVB-N) revealed that the composite films could prolong the freshness of surimi. The incorporation of cinnamon essential oil and tea polyphenols into the composite films has demonstrated significant potential as an effective and natural alternative for active food packaging.

Anti-Inflammatory Effects and Macrophage Activation Induced by Bioavailable Cinnamon Polyphenols in Mice.

SCOPE: Cinnamon is a commonly used spice and herb that is rich in polyphenols. Due to the limited bioavailability of oral polyphenols, it remains unclear to which extent they can reach cells and exert a biological effect. This study aims to investigate the impact of bioavailable cinnamon polyphenols on lipopolysaccharide (LPS)-stimulated macrophages. METHODS AND RESULTS: A polyphenol fraction is prepared from cinnamon (Cinnamomi ramulus) (CRPF) by boiling cinnamon in water and adsorbing the extract onto a hydrophobic resin. Mice are orally administered CRPF for 7 days and then subjected to three independent experiments: endotoxemia, serum collection, and macrophage isolation. Upon intraperitoneal lipopolysaccharide challenge, CRPF decreases serum levels of inflammatory cytokines, involving suppression of liver and spleen macrophages. When normal macrophages are cultured in serum obtained from CRPF-treated mice, they exhibit an anti-inflammatory phenotype. However, macrophages from CRPF-treated mice show an increased production of inflammatory cytokines when cultured in fetal bovine serum and stimulated with LPS. CONCLUSION: The study provides evidence for the presence of bioavailable cinnamon polyphenols with anti-inflammatory properties and macrophage activation. These findings suggest that cinnamon polyphenols have the potential to modulate macrophage function, which could have implications for reducing inflammation and improving immune function.