Effect of cinnamon oil nano-emulsion to control the foodborne bacteria Salmonella spp. on mung beans and sprouts

Abstract

Foodborne outbreaks due to Salmonella in pulses and legumes have increased recently. Essential oils extracted from plants have been recognized for their effectiveness in food preservations. It is due to their strong antifungal, antiviral, and antibacterial properties. The utilization of Cinnamon oil Nanoemulsion may help to develop novel techniques to prevent foodborne outbreaks. The purpose of this study was to find the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon oil nanoemulsions against Salmonella species. Furthermore, to check the efficacy of antimicrobial nanoemulsions as a decontaminate for reducing Salmonella on mung bean seeds with sprouting and post-harvest storage. Cinnamon oil nanoemulsion was prepared with ultrasonication using Tween 80 as an emulsifier. The particle size of oil droplets was characterized using dynamic light scattering. A minimum inhibitory concentration assay was performed on six of Salmonella strains to find out the antimicrobial efficacy of cinnamon oil nanoemulsion. Cell-membrane integrity has been performed to confirm the results of MIC and MBC. The minimum inhibitory concentration (MIC) of cinnamon oil nanoemulsion for salmonella was 0.03125%. The minimum bactericidal concentration was MIC i.e., 0.3125%. Scanning electron microscope images showed distortion of bacterial cell membrane with 0.3125% of Cinnamon oil nanoemulsion. These data suggest that cinnamon oil nanoemulsion can be used as an effective natural antimicrobial agent to decontaminate the pulses and legumes against Salmonella spp.

Foodborne outbreaks due to Salmonella in pulses and legumes have increased recently. Essential oils extracted from plants have been recognized for their effectiveness in food preservations. It is due to their strong antifungal, antiviral, and antibacterial properties. The utilization of Cinnamon oil Nanoemulsion may help to develop novel techniques to prevent foodborne outbreaks. The purpose of this study was to find the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon oil nanoemulsions against Salmonella species. Furthermore, to check the efficacy of antimicrobial nanoemulsions as a decontaminate for reducing Salmonella on mung bean seeds with sprouting and post-harvest storage. Cinnamon oil nanoemulsion was prepared with ultrasonication using Tween 80 as an emulsifier. The particle size of oil droplets was characterized using dynamic light scattering. A minimum inhibitory concentration assay was performed on six of Salmonella strains to find out the antimicrobial efficacy of cinnamon oil nanoemulsion. Cell-membrane integrity has been performed to confirm the results of MIC and MBC. The minimum inhibitory concentration (MIC) of cinnamon oil nanoemulsion for salmonella was 0.03125%. The minimum bactericidal concentration was MIC i.e., 0.3125%. Scanning electron microscope images showed distortion of bacterial cell membrane with 0.3125% of Cinnamon oil nanoemulsion. These data suggest that cinnamon oil nanoemulsion can be used as an effective natural antimicrobial agent to decontaminate the pulses and legumes against Salmonella spp.