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Antimicrobial and antioxidant activities of Cinnamomum cassia essential oil and its application in food preservation
Open Chemistry  (IF1.554),  Pub Date : 2021-01-01, DOI: 10.1515/chem-2021-0191
Miroslava Kačániová, Lucia Galovičová, Veronika Valková, Eva Tvrdá, Margarita Terentjeva, Jana Žiarovská, Simona Kunová, Tatsiana Savitskaya, Dmitrij Grinshpan, Jana Štefániková, Soňa Felsöciová, Nenad Vukovic, Przemysław Łukasz Kowalczewski

This study was designed to investigate chemical and antioxidant properties, as well as the antimicrobial and antibiofilm behaviour of Cinnamomum cassia essential oil (CCEO). MALDI-TOF MS Biotyper mass spectrometry was applied to evaluate the biofilms of Stenotrophonomonas maltophilia and Bacillus subtilis , while the antibiofilm ability of CCEO was assessed on wooden and glass surfaces. The antimicrobial activity by disc diffusion method, microdilution method, and vapour phase for two biofilm-producing bacteria and three Penicillium spp. were used. Antimicrobial and antibiofilm properties were assessed using the agar microdilution protocol. The vapour phase of Penicillium citrinum, P. crustosum, P. expansum, S. maltophilia, and B. subtilis on bread, carrot, potato, sweet potato, and apple in situ was studied. Specific molecular variations related to the biofilm formation and genetic analogies were evaluated with MSP spectra dendrograms of S. maltophilia and B. subtilis profiles were grown on different days. The results of disc diffusion and broth diffusion methods showed that CCEO was strongly effective against all tested microorganisms and the vapour phase method was effective and active against all Penicillium spp., but not strongly effective against bacteria in food preservation of food matrices.