Antimicrobial and antioxidant activities of Cinnamomum cassia essential oil and its application in food preservation

This study was designed to investigate chemical and antioxidant properties, as well as the antimicrobial and antibiofilm behaviour of essential oil (CCEO). MALDI-TOF MS Biotyper mass spectrometry was applied to evaluate the biofilms of and , while the antibiofilm ability of CCEO was assessed on wood...

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Bibliographic Details
Published in:Open Chemistry 2021-02, Vol.19 (1), p.214-227
Main Authors: Kačániová, Miroslava, Galovičová, Lucia, Valková, Veronika, Tvrdá, Eva, Terentjeva, Margarita, Žiarovská, Jana, Kunová, Simona, Savitskaya, Tatsiana, Grinshpan, Dmitrij, Štefániková, Jana, Felsöciová, Soňa, Vukovic, Nenad, Kowalczewski, Przemysław Łukasz
Format: Article
Language:English
Subjects:
antibiofilm activity
antimicrobial activity
apple
bacteria
bread
cinnamomum cassia
fungi
vegetables
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Summary:This study was designed to investigate chemical and antioxidant properties, as well as the antimicrobial and antibiofilm behaviour of essential oil (CCEO). MALDI-TOF MS Biotyper mass spectrometry was applied to evaluate the biofilms of and , while the antibiofilm ability of CCEO was assessed on wooden and glass surfaces. The antimicrobial activity by disc diffusion method, microdilution method, and vapour phase for two biofilm-producing bacteria and three spp. were used. Antimicrobial and antibiofilm properties were assessed using the agar microdilution protocol. The vapour phase of and on bread, carrot, potato, sweet potato, and apple was studied. Specific molecular variations related to the biofilm formation and genetic analogies were evaluated with MSP spectra dendrograms of and profiles were grown on different days. The results of disc diffusion and broth diffusion methods showed that CCEO was strongly effective against all tested microorganisms and the vapour phase method was effective and active against all spp., but not strongly effective against bacteria in food preservation of food matrices.
ISSN:2391-5420
2391-5420
DOI:10.1515/chem-2021-0191