<div>Background: The essential oils of aromatic plants have wide range of biological applications. Natural food preservatives have been always a demanding for food industries in both developed and developing countries to prevent bacterial growth in food stuffs. Therefore, focused on Cinnamon leaves essential oils components against food pathogens have been investigated to confirm its potential use in food products.&nbsp; 
 
Methods: The antimicrobial activity of two Cinnamon leaves oils and extracts (T-2 and T-19) were examined by disc diffusion assay and the minimum inhibitory concentration by two-fold serial dilution method against foodborn pathogenic microorganisms i.e. E.coli (MTCC 723), B. Cereus (MTCC 430), S. aureus (MTCC 3381), S. typhi (MTCC 734) and C. perfringens (MTCC 1349). The antioxidant activity of both essential oils and extract was determined by DPPH assay. The chemical profiling of Cinnamon essential oils were determined by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS).&nbsp; 
 
Result: The antimicrobial activity of both Cinnamon leaves oils and extract were evaluated by disc diffusion assay and it showed that in essential oils and extracts exhibited the highest zone of inhibition (ZOI) against S. aureus and E.coli. Minimum inhibitory concentration (MIC) of both oils and extracts ranged from 0.156 mg/ml to 5mg/ml and the antioxidant properties of oils and extract of cinnamaldehyde type Cinnamon possessed the highest antioxidant activity than linalool type. The chemical constituent of Cinnamon oil was analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) revealed that T-2 contains cinnamaldehyde (75%) and T-19 contains Linalool (63.77%) were found as major constituents. Therefore the results shows that essential oil of cinnamaldehyde type Cinnamon could be a potential rich source of natural antioxidants and also more effective against food borne pathogens than linalool type and could be used as natural antibacterial agents in food preservation.</div>

<div>Comparative Analysis of In vitro Antimicrobial and Antioxidant Potential of Cinnamomum tamala Extract and their Essential Oils of Two Different Chemotypes</div>

<div>Background: Natural preservatives are of immense importance to meet the rising demand for food with either little or no synthetic preservatives. This study has evaluated the inhibitory effect of cinnamaldehyde, citral and eugenol essential oil (EO) against mold growth on solid media and cheese in the vapour phase and contact treatments. 
 
Methods: The effect of EO at concentrations ranging from 0.06 to 0.25 &micro;l/ml on radial growth of molds was examined. Further, the antifungal properties of vapors of EOs formulated into edible films at 1 to 5% were investigated using the microatmosphere method.&nbsp; 
 
Result: The application of EOs directly on the surface of cheese at 0.03 mg/cm2 caused the irreversible inhibition of molds as compared to the control. Both A. flavus and A. niger were sensitive to EO in contact treatments, but there was no significant difference between different EOs after 6 days. According to the results of vapour phase diffusion test cinnamaldehyde significantly suppressed the growth of A. flavus and A. niger on the solid medium and cheese surface at 25&deg;C for 7 days storage. These findings suggest that constituents of EOs could be used as a possible substitute for antifungal chemicals to control mold growth on cheese.</div>

Essential Oils in Vapour and Direct Contact Treatments for Controlling Mold Growth on Cheese

Background: This study aimed to investigate the variations in constituents, physicochemical properties and antibacterial activity of Cinnamomum cassia bark essential oils from three selected regions of Vietnam (Yen Bai, Quang Ngai and Kon Tum). 
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Methods: Gas chromatography- Mass spectroscopy was employed for the analysis of essential oils extracted by hydro-distillation. Physicochemical properties were analyzed per standard test methods (AOAC). The antibacterial activity of Cinnamomum cassia bark essential oils against ten different microbial strains was assayed by the determination of minimum inhibitory concentration and minimum bactericidal concentration values employing the broth macro-dilution and inoculation methods. 
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Result: The Cinnamomum cassia bark essential oil from Quang Ngai was recorded to be the highest yield (2.600 &plusmn; 0.037%), followed by Kon Tum essential oil (1.505 &plusmn; 0.045%) and Yen Bai essential oil (1.315 &plusmn; 0.136%). GC-MS analysis revealed the extremely high content of trans-cinnamaldehyde present in Cinnamomum cassia bark essential oils from Kon Tum (96.07%), followed by Yen Bai essential oil (94.72%) and Quang Ngai essential oil (94.06%). There were generally no significant differences in physicochemical parameters among the three essential oils tested; however, variations in antibacterial activity against ten studied microbial strains have been documented in terms of MIC and MBC values. These findings confirmed the high quality of Cinnamomum cassia bark essential oils from three selected provinces but varying in MIC and MBC values against ten studied microbial strains. 
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Comparison of Chemical Profile and Antibacterial Activity of Cinnamomum cassia Bark Essential Oil from Three different Vietnamese Provinces&nbsp;