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<p>The global rise of antimicrobial resistance has intensified the search for natural bioactive compounds as safe and multifunctional alternatives. Cinnamomum zeylanicum essential oil (CO) shows strong antimicrobial, antibiofilm, and antioxidant properties, supporting its potential as a food preservative and as a functional ingredient in pharmaceutical and cosmetic products. However, its use is restricted by volatility, low water solubility, and chemical instability. This study developed oil-in-water nanoemulsions (NEs) incorporating CO to improve stability and bioactivity. CO composition was determined by GC–MS, with cinnamaldehyde (78.3%) as the main constituent. Nine NEs containing 2% CO were prepared via ultrasound-assisted emulsification and characterized for droplet size, polydispersity index, zeta potential, pH, encapsulation efficiency, release profile, and stability. Optimized formulations NE4 (Tween 80, 4% and NE6 (Tween 80/Span 80, 3:1, 4%) displayed nanoscale droplets (44 ± 2.05&#xa0;nm and 39 ± 0.45&#xa0;nm), uniform distribution, and stability for 180 days at 4&#xa0;°C. Release studies revealed an initial rapid phase (&gt; 80% within 1&#xa0;h) followed by prolonged release, fitting first-order kinetics (R<sup>2</sup> &gt;0.99). Antimicrobial tests against 10 bacterial and fungal strains and antibiofilm assays on 4 representative strains showed that CO-loaded NEs enhanced antimicrobial effects up to 8-fold and antibiofilm activity by 4–8-fold compared with free CO (<i>p</i> &lt; 0.05). Antioxidant potential was also strengthened, with lower DPPH EC₅₀ and higher FRAP values. Overall, CO nanoemulsions improved stability and functionality, highlighting their promise as natural preservatives in food systems and versatile bioactive additives for pharmaceutical and cosmetic applications.</p>

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Ultrasound-assisted nanoemulsion of Cinnamomum zeylanicum oil with improved antimicrobial, antibiofilm, and antioxidant activities for food applications

  • 期刊论文

  • 发表日期：

    2025年11月25日

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  • Maryam Damchi Jelodar,
  • Azadeh Ghaffari,
  • Samineh Jafari,
  • Ali Sharafi,
  • Maryam Hassan

摘要

The global rise of antimicrobial resistance has intensified the search for natural bioactive compounds as safe and multifunctional alternatives. Cinnamomum zeylanicum essential oil (CO) shows strong antimicrobial, antibiofilm, and antioxidant properties, supporting its potential as a food preservative and as a functional ingredient in pharmaceutical and cosmetic products. However, its use is restricted by volatility, low water solubility, and chemical instability. This study developed oil-in-water nanoemulsions (NEs) incorporating CO to improve stability and bioactivity. CO composition was determined by GC–MS, with cinnamaldehyde (78.3%) as the main constituent. Nine NEs containing 2% CO were prepared via ultrasound-assisted emulsification and characterized for droplet size, polydispersity index, zeta potential, pH, encapsulation efficiency, release profile, and stability. Optimized formulations NE4 (Tween 80, 4% and NE6 (Tween 80/Span 80, 3:1, 4%) displayed nanoscale droplets (44 ± 2.05 nm and 39 ± 0.45 nm), uniform distribution, and stability for 180 days at 4 °C. Release studies revealed an initial rapid phase (> 80% within 1 h) followed by prolonged release, fitting first-order kinetics (R2 >0.99). Antimicrobial tests against 10 bacterial and fungal strains and antibiofilm assays on 4 representative strains showed that CO-loaded NEs enhanced antimicrobial effects up to 8-fold and antibiofilm activity by 4–8-fold compared with free CO (p < 0.05). Antioxidant potential was also strengthened, with lower DPPH EC₅₀ and higher FRAP values. Overall, CO nanoemulsions improved stability and functionality, highlighting their promise as natural preservatives in food systems and versatile bioactive additives for pharmaceutical and cosmetic applications.