Application of cinnamon oil nanoemulsion to control foodborne bacteria such as listeria SP, and salmonella SP, on melon.

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dc.contributor.advisorBhargava, Kanika
dc.contributor.authorPaudel, Sumit Kumar
dc.contributor.committeeMemberHolmes, Tawni
dc.contributor.committeeMemberKotturi, Hari
dc.date.accessioned2020-07-09T14:39:57Z
dc.date.available2020-07-09T14:39:57Z
dc.date.issued2017
dc.description.abstractListeria and Salmonella related recalls and outbreaks are of major concern to the melon industry. Cinnamon oil has shown its usefulness in food treatment due to strong antifungal, antiviral, and antibacterial activities. However, its applications are limited due to poor solubility of cinnamon oil in water. Utilization of Cinnamon oil nanoemulsion may offer effective antimicrobial washing treatment to melon industry. The purpose of this study was to test the antimicrobial efficacy of cinnamon oil nanoemulsion on melons against major food borne pathogens such as Listeria monocytogenes and Salmonella enterica. Different formulations of cinnamon oil nanoemulsion were made by ultrasonication using Tween 80 as an emulsifier. Nanoemulsion exhibiting the smallest oil droplets was applied. Oil droplets were characterized for particle size by dynamic light scattering. Microbroth dilution assay was performed on three strains each of Listeria monocytogenes and Salmonella enterica to find out the antimicrobial efficacy of cinnamon oil nanoemulsion. Honeydew and cantaloupe were artificially inoculated with the strains mentioned above followed by treatment in nanoemulsion (control, 0.1%, 0.25%, and 0.5%) for one minute. Samples were dried and enumerated after one hour of treatment on selective media (PALCAM and XLD agar). The average diameter of nanoemulsion was 9.63??0.3nm. Minimum inhibitory concentration (MIC) of cinnamon oil nanoemulsion for both Listeria and Salmonella strains was 0.078% v/v and 0.039% v/v, respectively and the minimum bactericidal concentration was 0.078125% v/v for both. Compared to the water control, 0.5% nanoemulsion showed up to 7.7 and 5.5 log CFU/gm reductions in L. monocytogenes and S. enterica, respectively. The data suggests that cinnamon oil nanoemulsion can be used as an effective natural microbial control agent for melons.
dc.identifier.oclc(OCoLC)on1007342662
dc.identifier.other(AlmaMMSId)9982550482202196
dc.identifier.urihttps://hdl.handle.net/11244/325038
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.keywordsAntimicrobial
dc.subject.keywordsNonoemulsion
dc.subject.keywordsUltrasonication
dc.subject.lcshListeria monocytogenes
dc.subject.lcshSalmonella enteritidis
dc.subject.lcshCinnamon
dc.subject.lcshAnti-infective agents
dc.thesis.degreeM.S., Nutrition and Food Science
dc.titleApplication of cinnamon oil nanoemulsion to control foodborne bacteria such as listeria SP, and salmonella SP, on melon.
dc.typeAcademic theses
thesis.degree.grantorJackson College of Graduate Studies.
uco.groupUCO - Graduate Works and Theses::UCO - Theses

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