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

Simple item page
dc.contributor.advisorBhargava, Kanika
dc.contributor.authorJoshi, Shivam
dc.contributor.committeeMemberKotturi, Hari Shankar
dc.contributor.committeeMemberHolmes, Tawni
dc.date.accessioned2022-10-19T15:53:53Z
dc.date.available2022-10-19T15:53:53Z
dc.date.issued2022
dc.description.abstractFoodborne 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.en_US
dc.description.abstractFoodborne 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.
dc.identifier.oclc(OCoLC)1348187157
dc.identifier.other(AlmaMMSId)9982884411502196
dc.identifier.urihttps://shareok.org/handle/11244/336572
dc.rightsAll rights reserved by the author, who has granted UCO Chambers Library the non-exclusive right to share this material in its online repositories. Contact UCO Chambers Library's Digital Initiatives Working Group at diwg@uco.edu for the permission policy on the use, reproduction or distribution of this material.
dc.subject.keywordsNanoemulsions
dc.subject.keywordsEssential oils
dc.subject.keywordsAntibacterial
dc.subject.keywordsFood science
dc.subject.keywordsMicrobiology
dc.subject.keywordsNutrition
dc.subject.lcshCinnamon
dc.subject.lcshEssences and essential oils--Physiological effect
dc.subject.lcshEmulsions
dc.subject.lcshSalmonella
dc.subject.lcshAnti-infective agents
dc.subject.lcshLegumes--Diseases and pests--Control
dc.thesis.degreeM.S., Nutrition and Food Science
dc.titleEffect of cinnamon oil nano-emulsion to control the foodborne bacteria Salmonella spp. on mung beans and sproutsen_US
dc.typeAcademic theses
thesis.degree.grantorJackson College of Graduate Studies

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
JoshiS2022.pdf
Size:
1.25 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.72 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

UCO - Graduate Theses