期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 132, 期 -, 页码 -出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2019.110647
关键词
Cinnamon essential oil; Cyclodextrin nanosponges; Controlled release; Foodborne pathogens; Antimicrobial activity; Active food packaging
资金
- Fundacao para a Ciencia e a Tecnologia - Fundo Social Europeu [SFRH/BPD/79250/2011]
- MEC
- FEDER funds through Programa Operacional Factores de Competitividade COMPETE
- National Funds through FCT - Fundacao para a Ciencia e Tecnologia [PEst-C/SAU/UI0709/2011]
- Ministerio de Economia, Industria y Competitividad [AGL-2015-67362P]
- Gobierno de Aragon
- Fondo Social Europeo
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/79250/2011] Funding Source: FCT
The main goal of this work is the encapsulation of cinnamon essential oil in cyclodextrin nanosponges and the assessment of their antimicrobial activity against foodborne pathogens. After nanosponge synthesis, a headspace-solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was validated to quantify essential oil major compounds. Results showed that essential oil was successfully encapsulated in cyclodextrin nanosponges with alpha-NS and beta-NS being able to encapsulate higher essential oil amounts. Cinnamon essential oil, alone and encapsulated in nanosponges, proved to have antimicrobial activity against foodborne bacteria. Time-kill assays proved that the essential oil, alone or encapsulated, had a bacteriostatic effect against all bacteria tested, with the exception of Y. enterocoliaca where a bactericidal action was observed. Furthermore, the controlled release achieved by its encapsulation, allowed cinnamon essential oil to be effective at a much lower concentration in culture medium than when solely dissolved in culture medium. Thus, the results described herein encourage the use of cyclodextrin nanosponges as encapsulating agents for active food packaging applications.
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