FOOD SCIENCE

Previous Articles     Next Articles

Antimicrobial Activity of O/W Cinnamon Essential Oil Microemulsion against Botrytis cinerea

HE Yan1，YING Meng-chao1，WANG Yun2，SUN Ye1，WANG Yi-fei1,*   

  1. 1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China；
    2. Shanghai Yong’an Dairy Product Co. Ltd., Shanghai 201418, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: WANG Yi-fei

RichHTML

0

PDF (PC)

345

Abstract:

In this work, a food-grade microemulsion system with cinnamon essential oil (CEO) was established, and the
effects of ethanol and propionic acid on the phase behavior of the microemulsion were explored. The antimicrobial activity
of the microemulsion alone or in combination with chitosan against Botrytis cinerea was also studied. The solubility of the
oil was improved in the presence of ethanol and propionic acid. The formulation of CEO, ethanol and Tween-80 in a mass
ratio of 1:3:6 was selected for antimicrobial assay. The minimum fungicidal concentration (MFC) of the microemulsion
against B. cinerea was 250 μL/L in vitro. The microemulsion at 500 μL/L, in combination with 1 g/L chitosan, showed a
complete inhibitory effect on gray mold in apples caused by B. cinerea after 4 days of storage.

Key words: cinnamon essential oil (CEO), microemulsion, antimicrobial activity, chitosan

CLC Number: