Effect of black cinnamon essential oil on the antibacterial activity of Polyvinyl alcohol/agar film

Abstract

     The aim of this study is to incorporate black cinnamon essential oil onto the polivinyl ancol /agar film to enhance the antibacterial activity of the resulting films. The polivinyl ancol/agar films loaded with black cinnamon essential oil were successfully synthesized via facile casting method. The result reveals that black cinnamon essential oil has great antibacterial properties against Staphylococcus aureus (S. aureus), Pseudomonas aeruginosa (P. aeruginosa), Escherichia coli (E. coli), and Salmonella typhimurium due to the presence of cinnamaldehyde. It is found that as-prepared blend film has bactericidal activity when incorporated with black cinnamon and the best inhibitory efficiency is observed on P. aeruginosa bacteria. Furthermore, it can be seen that the higher the oil concentration is, the greater antibacterial activity of as-prepared film is. Hence, it can be concluded that polivinyl ancol/agar film containing black cinnamon oil is considered a potentially promising material, ideally suitable for food packaging application.