Skip to main content
SpringerLink
Log in

Cinnamaldehyde nanoemulsions; physical stability, antibacterial properties/mechanisms, and biosafety

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Cinnamaldehyde has a strong biological activity, with an obvious effect in killing foodborne pathogens. In this study, an optimal formula of cinnamaldehyde nanoemulsion (CN) was selected and characterized by mean droplet size analysis, confocal laser scanning microscopy (CLSM) and Turbiscan analysis. The results showed that the optimal formula was composed of 6% w/w cinnamaldehyde, 10% w/w surfactant EL-90 (castor oil polyoxyethylene ether), and 84% w/w deionized water. The droplet size of CN was very small, reaching 48 nm, and the droplet distribution was uniform. Also, the fluctuation of the multi light scattering spectrum of CN was very stable. It was found that CN had a strong antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) due to its lipophilic nature and induction of oxidative stresses. For E. coli, the minimum bactericidal concentration (MBC) was 0.5 mg µL−1. Compared with E. coli, CN had a weak inhibitory effect on S. aureus. It was also revealed that CN had a high cyto-compatibility on L02 cells; the survival rate of the control group was 96.7%, and the total apoptosis rate was 3.25%. The survival rate of the L02 cells in the treated group with CN (0.05, 0.15, and 0.25 µg µL−1) was 95.6%, 95.1% and 86.3%, respectively, which reveals their high safety. The findings of this study provides an effective reference for the development of food-grade preservatives in the future.

Graphic abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. D.H. Wu, J. Lu, S.B. Zhong, P. Schwarz, B.C. Chen, J.J. Rao, Food Funct. 10, 2817 (2019)

    Article  CAS  PubMed  Google Scholar 

  2. X. Wang, F. Cheng, X. Wang, T. Feng, S. Xia, X. Zhang, Int. J. Biol. Macromol. 168, 59 (2021)

    Article  CAS  PubMed  Google Scholar 

  3. Y.F. Li, J. Jin, Q. Guo, Y.M. Ha, Q.P. Li, Carbohydr. Polym. 125, 288 (2015)

    Article  CAS  PubMed  Google Scholar 

  4. Q. Wang, B. Tang, M. Cao, Bioorg. Med. Chem. 28, 115778 (2020)

    Article  CAS  PubMed  Google Scholar 

  5. J. Wan, S. Zhong, P. Schwarz, B. Chen, J. Rao, Food Funct. 9, 2872 (2018)

    Article  CAS  PubMed  Google Scholar 

  6. X.-F. Tu, F. Hu, K. Thakur, X.-L. Li, Y.-S. Zhang, Z.-J. Wei, Ind. Crops Prod. 124, 192 (2018)

    Article  CAS  Google Scholar 

  7. A.K. Chaudhari, V.K. Singh, S. Das, Deepika, J. Prasad, A.K. Dwivedy, N.K. Dubey, Food Chem. Toxicol. 143, 111536 (2020)

    Article  CAS  PubMed  Google Scholar 

  8. I. Syed, P. Banerjee, P. Sarkar, Food Control 107, 106757 (2020)

    Article  CAS  Google Scholar 

  9. C.-J. Chen, Q.-Q. Li, Z.-Y. Zeng, S.-S. Duan, W. Wang, F.-R. Xu, Y.-X. Cheng, X. Dong, Ind. Crops Prod. 145, 112073 (2020)

    Article  CAS  Google Scholar 

  10. M. Katsouli, V. Giannou, C. Tzia, Food Funct. 11, 8878 (2020)

    Article  CAS  PubMed  Google Scholar 

  11. H. Chen, X. Hu, E. Chen, S. Wu, D.J. McClements, S. Liu, B. Li, Y. Li, Food Hydrocoll. 61, 662 (2016)

    Article  CAS  Google Scholar 

  12. Y.-J. Jo, J.-Y. Chun, Y.-J. Kwon, S.-G. Min, G.-P. Hong, M.-J. Choi, LWT-Food Sci. Technol. 60, 444 (2015)

    Article  CAS  Google Scholar 

  13. W. Guo, X. Wang, J. Huang, W. Cai, J. Wang, L. Song, Y. Hu, Z. Gui, J. Mater. Res. Technol. 9, 14122 (2020)

    Article  CAS  Google Scholar 

  14. T. Silovská, J. Matoušek, D. Fajstavr, V. Švorčík, Z. Kolská, Mater. Lett. 277, 128274 (2020)

    Article  CAS  Google Scholar 

  15. J. Zhang, Z. Guo, S. Chen, H. Dong, X. Zhang, Y. Qin, C. Yao, F. Xu, Cellulose 28, 4371 (2021)

    Article  CAS  Google Scholar 

  16. F. Donsi, G. Ferrari, J. Biotechnol. 233, 106 (2016)

    Article  CAS  PubMed  Google Scholar 

  17. Q. OuYang, R.O. Okwong, Y. Chen, N. Tao, Postharvest Biol. Technol. 162, 111095 (2020)

    Article  CAS  Google Scholar 

  18. A.L. Schoener, R.J. Zhang, S.S. Lv, J. Weiss, D.J. McClements, Food Funct. 10, 1826 (2019)

    Article  CAS  PubMed  Google Scholar 

  19. G. Li, Z. Zhang, H. Liu, L. Hu, Food Funct. 12, 1933 (2021)

    Article  CAS  PubMed  Google Scholar 

  20. H. Pool, S. Mendoza, H. Xiao, D.J. McClements, Food Funct. 4, 162 (2013)

    Article  CAS  PubMed  Google Scholar 

  21. N. Zaghian, M. Goli, J. Food Meas. Charact. 14, 3216 (2020)

    Article  Google Scholar 

  22. V. Soundararajan, V. Kandasamy, P. Subramani, Mater. Today: Proc. (2021). https://doi.org/10.1016/j.matpr.2020.12.932

    Article  Google Scholar 

  23. Q. Liu, Y. Gao, X. Fu, W. Chen, J. Yang, Z. Chen, Z. Wang, X. Zhuansun, J. Feng, Y. Chen, Colloids Surf. B 201, 111626 (2021)

    Article  CAS  Google Scholar 

  24. M. Luo, X. Qi, T. Ren, Y. Huang, A.A. Keller, H. Wang, B. Wu, H. Jin, F. Li, Colloids Surf. A 533, 9 (2017)

    Article  CAS  Google Scholar 

  25. R. Chavez-Zamudio, A.A. Ochoa-Flores, I. Soto-Rodriguez, R. Garcia-Varela, H.S. Garcia, Food Funct. 8, 3346 (2017)

    Article  CAS  PubMed  Google Scholar 

  26. A. Sanaei, S. Tavassoli, K. Sepehrnoori, Colloids Surf. A 574, 131 (2019)

    Article  CAS  Google Scholar 

  27. M. Liu, C. Yang, E. Liu, F. Zhang, X. Meng, B. Liu, Food Chem. 343, 128475 (2021)

    Article  CAS  PubMed  Google Scholar 

  28. A. Maghazechi, A.M. Nafchi, T.-C. Tan, E.-K. Seow, A.M. Easa, J. Food Eng. 306, 110642 (2021)

    Article  CAS  Google Scholar 

  29. M. Chaijan, K. Srirattanachot, M. Nisoa, L.-Z. Cheong, W. Panpipat, Food Chem. 339, 128157 (2021)

    Article  CAS  PubMed  Google Scholar 

  30. S. Wang, X. Wang, M. Liu, L. Zhang, Z. Ge, G. Zhao, W. Zong, LWT 121, 108960 (2020)

    Article  CAS  Google Scholar 

  31. H.S. Ramaswamy, J.K. Arora, H. Vatankhah, N. Rattan, J. Food Meas. Charact. 14, 1744 (2020)

    Article  Google Scholar 

  32. X. Qi, Yn. Dong, H. Wang, C. Wang, F. Li, Colloids Surf. A 535, 96 (2017)

    Article  CAS  Google Scholar 

  33. L. Xu, N. Tao, W. Yang, G. Jing, Ind. Crops Prod. 112, 427 (2018)

    Article  CAS  Google Scholar 

  34. P. Chuesiang, R. Sanguandeekul, U. Siripatrawan, Food Control 122, (2021)

  35. D. Kalemba, A. Kunicka, Curr. Med. Chem. 10, 813 (2003)

    Article  CAS  PubMed  Google Scholar 

  36. X. Shen, R. Ma, Y. Huang, L. Chen, Z. Xu, D. Li, X. Meng, K. Fan, J. Xi, X. Yan, H. Koo, Y. Yang, J. Jiang, L. Gao, Nano Today 35, 100981 (2020)

    Article  CAS  Google Scholar 

  37. J.E. Lee, S.M. Seo, M.J. Huh, S.C. Lee, I.K. Park, Pestic. Biochem. Physiol. 168, 104644 (2020)

    Article  CAS  PubMed  Google Scholar 

  38. M. Kheiry, M. Dianat, M. Badavi, S.A. Mard, V. Bayati, Inflammation 42, 1939 (2019)

    Article  CAS  PubMed  Google Scholar 

  39. V. Saxena, L.M. Pandey, J. Trace Elem. Med. Biol. 57, 126416 (2020)

    Article  CAS  PubMed  Google Scholar 

  40. N.G. Vasconcelos, J. Croda, S. Simionatto, Microb. Pathog. 120, 198 (2018)

    Article  CAS  PubMed  Google Scholar 

  41. J. Xi, Y. Huang, J. Chen, J. Zhang, L. Gao, L. Fan, X. Qian, Int. J. Biol. Macromol. 181, 72 (2021)

    Article  CAS  PubMed  Google Scholar 

  42. M.S. Kwun, J. Yun, D.G. Lee, Life Sci. 275, 119361 (2021)

    Article  CAS  PubMed  Google Scholar 

  43. C. Rodríguez-Melcón, F. Riesco-Peláez, J. Carballo, C. García-Fernández, R. Capita, C. Alonso-Calleja, Food Microbiol. 76, 513 (2018)

    Article  PubMed  CAS  Google Scholar 

  44. K. Shanmugapriya, H. Kim, H.W. Kang, Int. J. Pharm. 560, 334 (2019)

    Article  CAS  PubMed  Google Scholar 

  45. M. Yang, J. Zhang, Y. Li, X. Han, K. Gao, J. Fang, Arch Biochem. Biophys. 607, 20 (2016)

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgements

This research was funded by the Traditional Chinese Medicine Science and Technology Development Project of Jiangsu Province (Grant No. YB201994) and the Agricultural Science and Technology Innovation Fund in Jiangsu Province (CX (19) 3112).

Author information

Author notes

  1. Yuan Gao and Qi Liu have contributed equally to this work.

Authors and Affiliations

  1. Institute of Translational Medicine, Medical College, Yangzhou University, Yangzhou, 225009, China

    Yuan Gao, Qi Liu, Zixuan Wang, Xiangxun Zhuansun, Jie Chen & Ziluo Zhang

  2. Jiangsu Key Laboratory of Integrated Traditional Chinese and Western Medicine for Prevention and Treatment of Senile Diseases, Yangzhou University, Yangzhou, 225009, China

    Yuan Gao, Qi Liu, Zixuan Wang, Xiangxun Zhuansun, Jie Chen & Ziluo Zhang

  3. School of Horticulture and Plant Protection, Yangzhou University, Yangzhou, 225009, China

    Jianguo Feng

  4. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

Authors
  1. Yuan Gao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Qi Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zixuan Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xiangxun Zhuansun
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jie Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Ziluo Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jianguo Feng
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Seid Mahdi Jafari
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Qi Liu, Jianguo Feng or Seid Mahdi Jafari.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Gao, Y., Liu, Q., Wang, Z. et al. Cinnamaldehyde nanoemulsions; physical stability, antibacterial properties/mechanisms, and biosafety. Food Measure 15, 5326–5336 (2021). https://doi.org/10.1007/s11694-021-01110-6

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-021-01110-6

Keywords

Search

Navigation