Abstract
The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable co-surfactant. While, all prepared nanoliposomes had DPPH radical scavenging activities, the antioxidant activity of cinnamon extract nanoliposome was the greatest (78 ± 5%). Different amounts of cinnamon essential oil (0.25, 0.5 and 1.25 mL) were selected to prepared cinnamon essential oil nanoliposomes using propylene glycol and their antioxidant and antibacterial activities were evaluated. A good correlation was observed between amounts of cinnamon essential oil of nanoliposomes and their antioxidant activities (R2 = 0.9945). Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes.
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Abbreviations
- ANOVA:
-
Analysis of variance
- DPPH:
-
2,2 Diphenyl-1-picrylhydrazyl
- E. coli :
-
Escherichia coli
- Ethyl maltol:
-
2-Ethyl-3-hydroxy-4H-pyran-4-one
- GC-MS:
-
Gas chromatography mass spectrometry
- L. monocytogenes :
-
Listeria monocytogenes
- MBC:
-
Minimum bactericidal concentration
- MHA:
-
Mueller hinton agar
- MHB:
-
Mueller hinton broth
- MIC:
-
Minimum inhibitory concentration
- PDI:
-
Polydispersity index
- PTCC:
-
Persian type culture collection
- RPM:
-
Revolutions per minute
- TEM:
-
Transmission electron microscopy
- UV:
-
Ultraviolet
- V/V:
-
Volume for volume
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Acknowledgements
The authors appreciate the support of Islamic Azad University – Aytollah Amoli Branch to accomplish this research.
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The authors appreciate Islamic Azad University – Aytollah Amoli Branch for their materials, analyses and financial supports.
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Shabnam Emami: Methodology, validation, investigation, resources, data curation. Mohammad Ahmadi: Supervision and project administration. Leila Roozbeh Nasiraie: Formal and data statistical analyses. Seyed Ahmad Shahidi: Visualization, review and editing of the manuscript. Hoda Jafarizadeh-Malmiri: Design of experiments, writing final manuscript, review and editing the manuscript.
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Emami, S., Ahmadi, M., Nasiraie, L.R. et al. Cinnamon extract and its essential oil nanoliposomes – preparation, characterization and bactericidal activity assessment. Biologia 77, 3015–3025 (2022). https://doi.org/10.1007/s11756-022-01164-x
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DOI: https://doi.org/10.1007/s11756-022-01164-x