Cinnamon extract and its essential oil nanoliposomes – preparation, characterization and bactericidal activity assessment

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...
Ausführliche Beschreibung

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 ($ R^{2} $ = 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. Ausführliche Beschreibung