Application of Three Types of Cinnamon Essential Oils as Natural Antifungal Preservatives in Wheat Bread

Abstract

This research represents the report on the chemical profile, antioxidant, and antifungal (Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of cinnamon essential oils (EOs), namely Cinnamomum (C.) cassia EO isolated from bark (CCEO), and two C. verum EOs isolated from plant bark (CVBEO) and leaf (CVLEO). The results revealed that the major compounds of the CCEO, CVBEO, and CVLEO were (E)-cinnamaldehyde (77.1%; 44.1%) and eugenol (70.8%), respectively; the demonstrable (p < 0.05) strongest antioxidant activity was detected in CVLEO (488.0 ± 1.2 TEAC; 84.0 ± 0.3%). The strongest in vitro antifungal activities were displayed by all analyzed EOs in the highest concentration (500 μL/L) used against P. crustosum, which inhibition zones ranged from 13.00 ± 1.73 mm (CVBEO) to 14.67 ± 1.15 mm (CCEO). Values for food model (bread) water activity and moisture content were 0.946 ± 0.002 and 40.88 ± 0.88%, respectively. In situ antifungal efficacies of all EOs examined were shown to be dose-dependent with the highest growth inhibition of mycelium determined in 250 μL/L of CVBEO against P. citrinum (95.23 ± 9.17%). The obtained findings promote the potential uses of the EOs and indicate their utilization for extending the shelf-life of bakery products.

Phenotypic and Genotypic Comparison of Antimicrobial-Resistant Variants of Escherichia coli and Salmonella Typhimurium Isolated from Evolution Assays with Antibiotics or Commercial Products Based on Essential Oils

“…All of them have been observed in Cinnamomum spp. EOs; in most cases, (E)-cinnamaldehyde was their major IC [16][17][18][19]. Twenty-six volatile components were identified in COLIFIT, representing 99.83% of all detected components.…”

Chemical composition, antileishmanial, and antifungal activi-ties of essential oils from Cinnamomum cassia bark, Schinus molle dried leaves and their blends

“…The phenylpropanoids (E)-cinnamaldehyde, cis-2-methoxycinnamic acid, and cinnamyl acetate were the main compounds identified in CC-EO. (E)-cinnamaldehyde is been considered a marker of cinnamon EOs, and its occurrence as the major compound in the EO from C. cassia bark has been commonly reported [25,26,28,[43][44][45][46][47][48][49][50][51][52][53], followed by (E)-o-methoxy-cinnamaldehyde [25,28,43,45,47,48,[50][51][52][53], and cinnamyl acetate [25,26,44,48,50,53]. On the other hand, the identification of (E)-cis-2-methoxycinnamic acid as a major compound in the EO from C. cassia bark is rare [54,55], whereas the presence of benzaldehyde with a relative area higher than 5% is uncommon.…”

“…On the other hand, the identification of (E)-cis-2-methoxycinnamic acid as a major compound in the EO from C. cassia bark is rare [54,55], whereas the presence of benzaldehyde with a relative area higher than 5% is uncommon. Although benzaldehyde is one of the most common constituents in the EO of C. cassia bark [25,26,28,[43][44][45][46][47][48][49]53,54], its relative area commonly ranges from 0.1 to 1.5%.…”

“…As part of our ongoing project on the biological activities of EOs [21][22][23][24], and based on the literature reports on the antifungal and antiparasitic activity of the EOs of C. cassia [25][26][27][28][29] and S. molle [15, [30][31][32], this study aimed to investigated the anticandidal and antileishmanial activity of the EOs from S. molle dried leaves (SM-EO) C. cassia bark (CC-EO) and their blends, as well as to determine their chemical composition using gas chromatography-mass spectrometry (GC-MS) and gas chromatography flame ionization detection (GC-FID).…”

Chemical Profile and Biological Activities of The Essential Oil of Cinnamon (Cinnamomum cassia (L.) J. Presl) Twigs and Leaves

“…6 Also, using C. cassia EO can be used as novel natural substances for the shelf-life prolongation of wheat bread, etc. 7 Nowadays, there are many related studies on C. cassia bark EO, but the studies on EOs produced from C. cassia twigs and leaves still need to be studied in depth. Moreover, these materials are by-products of the cinnamon harvesting process and contain many volatile compounds with high biological activities.…”