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Cinnamon - Europe PMC

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Last Updated: 19 September 2022

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Active and smart biomass film containing cinnamon oil and curcumin for meat preservation and freshness indicator

Despite recent promising research findings into producing biodegradable food packaging films, it is still important and critical to produce biomass food packaging films with good water resistance, mechanical strength, UV-barrier performance, antioxidant capacity, antioxidant activity, and visual freshness indications at the same time. The study findings reveal that CNO Pickering emulsion droplets are uniformly distributed in the film matrix. Pickering emulsion reduces the film water absorption by 36. 7 percent and promotes film antimicrobial activity. Pickering emulsion and Cur are still on track after 60-day storage, and its UV-barrier property rises by 65. 6 percent at 400 nm in comparison to those of GC film. These results show promising future use of the prepared film in pork preservation and the visual pork freshness indicator by the film color changes.

Source link: https://europepmc.org/article/MED/IND607834003


Preparation of soluble complex carriers from Aloe vera mucilage/gelatin for cinnamon essential oil: Characterization and antibacterial activity

The present research aimed to produce Aloe vera mucillage/gelatin complexes as a carrier for cinnamon essential oil. Also, the thermal stability of encapsulated CEO was higher than pure CEO estimated by thermogravimetric analysis. After immersion in acidic conditions of gastric fluid, a high release of CEOs from carriers was shown by a Simulated release study. The antibacterial activity of CEO was boosted after encapsulation, according to the microdilution method.

Source link: https://europepmc.org/article/MED/IND607791286


Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

In this research, cinnamon and paprika oleoresins were encapsulated by two methods, respectively, spray cooling and particles from gas saturated solutions, respectively. In high and low-fat simulated food media, the physical properties of the microparticles were determined, as well as the oleoresins' release behavior. The spray chilling particles measured in a simulated food medium produced 30. 7%, while PGSS hit 23. 1% after one hour. However, spray chilling microparticles demonstrated a diffusion mechanism in PGSS ones, but erosion was the primary mechanism.

Source link: https://europepmc.org/article/PPR/PPR545997


Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil.

To enhance the film's ability, Pickering emulsions containing cinnamon essential oil that had been stabilized by lignocellulose nanocrystals-tannic acid complexes was used. The surface of emulsion films became uniform without micropores or cavities during the film-forming process, showing good compatibility with film matrix during the film-forming process. The loss of CEO in emulsion films by Pickering emulsion technique has decreased in comparison to the control gelatin film.

Source link: https://europepmc.org/article/MED/36113212


Formation of cinnamon essential oil/xanthan gum/chitosan composite microcapsules basing on Pickering emulsions.

Cinnamon essential oil is a naturally and renewable antibacterial agent. We have microencapsulated CNO into composite microcapsules basing on Pickering emulsion stabilized by silica nanoparticles in order to maintain CNO quality. The CNO-loaded composite microcapsule shell, which includes SiO 2, xanthan gum, and chitosan, is included in the CNO-loaded composite microcapsule shell. The loaded CNO is gradually released from microcapsules as a result of the microencapsulation process's success. The microcapsules showed that the minimum inhibitory concentration against Escherichia coli and Staphylococcus aureus was 2 mg mL -1, according to the antibacterial test, and that the microcapsules would have a long-term antibacterial activity.

Source link: https://europepmc.org/article/MED/36090674


Determination for a suitable ratio of dried black pepper and cinnamon powder in the development of mixed-spice ice cream.

Black pepper powder and cinnamon powder are typically used as food additives, but they can also be used to create a functional product. In addition to improved BPP and CP, MSIC with optimized BPP and CP also provides high bioactive compounds and antioxidant services with cinnamaldehyde and piperine as flavor characteristics. The results revealed that BPP and CP can enhance the functional properties and provide alternative flavors in the food, providing an innovative way to provide health-beneficial combinations for consumer satisfaction.

Source link: https://europepmc.org/article/MED/36068248


Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking.

Both pork preservation and cooking are common kitchen preparation techniques. During refrigerated storage and radio frequency cooking, this report examined the effect of cinnamon essential oil nanoemulsions, u03b5-polysine, and CEON/u03b5-PL on the microbial community and quality of pork. During refrigerated storage of 12 d. , photobacterium and Pseudomonas were the predominant spoilage bacteria of raw pork during refrigerated storage, with both C & u03b5-PL inhibited the development of total bacteria counts of raw pork and Salmonella reduction at refrigerated storage of 12 d. The 0. 25 percent CEON and 0. 125 percent CEON + 0. 25 % u03b5-PL had good antimicrobial activity against Photobacterium, while the 0. 5 % U03B5-PL had no effect on Photobacterium. Better freshness was seen in Pork treated by CEON and CEON/u03b5-PL treated samples, which included better freshness than control and u03b5-PL treated samples. When compared to water bath cooking at 80 b0C and a similar quality of cooked pork was found, RF cooking reduced cooking time by a shortened cooking time.

Source link: https://europepmc.org/article/MED/36063682


Study on cinnamon essential oil release performance based on pH-triggered dynamic mechanism of active packaging for meat preservation.

Coaxial electrospinning of Cinnamon essential oil based on L100 polymer was used in this case. Herein, the pH-triggered dynamic mechanism of packaging film was designed based on a L100 polymer embedded with Cinnamon essential oil by coaxial electrospinning. The morphological analysis characterized the core-shell structure creation with a particular surface area value of 7. 22 m 2 /g. The live/dead results of bacteria showed promising antibacterial activity against E. coli and S. aurus. The pH-sensitive film extends the shelf-life of griskin by three days.

Source link: https://europepmc.org/article/MED/36055144


Evidence of triplinerved cinnamon from the Siwalik (middle Miocene) sediments of Darjeeling foothill and its biogeographic implication: Asian perspective

Cinnamomum Schaeffer, also known as a cinnamon tree, is a highly diverse, economically important evergreen element of tropical and subtropical areas around the world. Six compressed leaf remains similar to modern leaves of Cinnamomum from the lower part of the Siwalik strata of Darjeeling foothills, eastern Himalaya, in the present study. Siwalik fossil leaves are safely placed under the genus Cinnamomum based on preserved architectural characteristics. However, the recovered Siwalik specimens are unable to be identified as morphotypes due to a lack of accurate macromorphological characteristics and epidermal anatomy, and are therefore untraced to the species level. During the Siwalik sedimentation, the evidence of new Siwalik specimens and earlier-reported fossil species similar to thermophilic Cinnamomum in a sizable number from other Siwalik locales indicates that Cinnamomum was a common Siwalik feature and the existence of tropical, hot, and humid climatic conditions.

Source link: https://europepmc.org/article/PPR/PPR536235


Histological, ultrastructural and immunohistochemical studies on the ameliorative role of Cinnamon zeylanicum against high cholesterol diet-induced hypercholesterolemia in the kidney of adult male albino rats.

Cholesterol is a key lipid involved in the formation of cell membrane, synthesis of steroid hormones, bile acid, and vitamin D. Many disorders, including the kidney, are related to elevated cholesterol levels in mammalian organs, including the kidneys. In albino rats, this research sought to explore the possibility of C. zeylanicum's ameliorative role on hypercholesterolemia-induced renal disease. Both adult male albino rats and juvenile albino rats were divided into four groups by Forty, a senior male albino rats were similarly divided into four groups. With the standard diet, the second group was provided with C. zeylanicum powder. HCD was fed with C. zeylanicum powder by the fourth group. Animals fed HCD with C. zeylanicum showed a dramatic increase in the measured histological, ultrastructural, and immunohistochemical changes, on the other hand. This research found that C. zeylanicum has a promising role in treating the nephron-toxicity of HCD due to its natural component that is responsible for its pharmaceutical effects.

Source link: https://europepmc.org/article/MED/36090212

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions

* Please keep in mind that all text is summarized by machine, we do not bear any responsibility, and you should always check original source before taking any actions