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The present study was to evaluate the effect of dietary yeast cell wall (Saccharomyces cerevisiae) and cinnamon essential oil (Cinnamomum verum) supplementation on growth indices, serum biochemical parameters and immunity of rainbow trout (Oncorhynchus mykiss) fingerlings. Using a 2×2 factorial experiment, 276 fingerlings (9.67 ± 1.20 g) were fed four different experimental diets (including control diet, diet supplemented with 1.5 % yeast cell wall or 1 % cinnamon essential oil and a diet containing 1.5 % yeast cell wall and 1 % cinnamon essential oil) for a 60-day period. At the end of the trial, specific growth rate and weight gain significantly decreased in fish fed diet supplemented with 1% cinnamon essential oil (P≤0.05), however, feed conversion ratio was not statistically differed amongst treatments (P>0.05). Fish fed diets containing 1% cinnamon essential oil had the highest hepatosomatic index (P≤0.05). The highest red blood cell count and blood hemoglobin content belonged to group fed diet containing 1% cinnamon essential oil (P≤0.05). Simultaneous feeding with yeast cell wall and cinnamon essential oil significantly resulted in higher hematocrit value. Serum alkaline phosphatase activity was significantly increased in group fed diet containing 1.5% yeast cell wall. Dietary cinnamon essential oil supplementation also resulted in lower alkaline phosphatase, aspartate aminotransferase and gamma glutamyltransferase activity of serum (P≤0.05). The highest serum total protein and globulin content and lysozyme activity were observed in fish fed diet only supplemented with yeast cell wall (P≤0.05). In conclusion, dietary cinnamon essential oil and yeast cell wall inclusion resulted in improved immunity of rainbow trout fingerlings.

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Aims: Essential oils are a complex of volatile compounds obtained from different parts of plants. Cinnamon (Cinnamomum zeylanicum) essential oil (EO) is known as a suitable source of antibacterial compounds. The aim of present study was to investigate the antibacterial activity of cinnamon EO and ZnO nanoparticles (NPs) against 2 strains of Listeria monocytogenes.
Materials & Methods: In this experimental study, 2 strains of L. monocytogenes (a standard strain and a fish isolated strain) were used. The antibacterial activity of cinnamon EO and ZnO NPs was assessed by well diffusion test. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of cinnamon EO and ZnO NPs were also determined using broth macrodilution method.  Moreover, the antibacterial properties of cinnamon EO and ZnO NPs were investigated in a liquid medium. The data were analyzed by SPSS 19 software, using one-way ANOVA and Tukey's post hoc tests.
Findings: The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of cinnamon EO were 16µl/ml and 64µl/ml, respectively. Furthermore, the MIC and MBC of ZnO NPs were 12.5mg/ml and 25mg/ml, respectively. The bacterial population significantly decreased with increasing the ZnO NPs and the cinnamon EO concentrations (p<0.05) and during cold storage, there were significant differences between the 2 strains.
Conclusion: Cinnamon essential oil and ZnO nanoparticles have strong antimicrobial effects against L. monocytogenes, so that the cinnamon essential oil shows bacteriostatic effects on Listeria, but ZnO nanoparticles show bactericidal effect.

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The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating cinnamon oil in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1˚C) and were periodically evaluated for Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen(TVB-N) and pH. Sensory evaluations were performed for Texture, odor, color, overall acceptability. Results showed that cinnamon oil and chitosan coating had synergistic effects (P < 0.05) in reducing the Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P < 0.05) reduced chemical spoilage as reflected in TVB-N .Texture, odor, color, overall acceptability significantly (P < 0.05) changed only for the control samples.   

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The chemical composition of the essential oil of Cinnamomum zeylanicum (Nees) that has been used in food indusries were analysed by GC–MS and 21 components were detected. The major component characterized in the essential oil was E-cinnamaldehyde (60.41%). The other components were linalool (6.46%), Ortho methoxy cinnamic aldehyde (3.63%), βcaryophyllene (3.5%), 1, 8-cineole (3.32%), Eugenol (3.19%) and etc. The antimicrobial activity including minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of cinnamon essential oil were evaluated against five food born pathogenic and spoilage bacteria including Listeria monocytogenes, Escherichia coli, Pseudomonas fluorescens, Lactobacillus plantarum and Lactobacillus sakei. The MICs of cinnamon essential oil against L. sakei and the other bacteria were observed 250 and 500 µg/ml respectively. The MBC of cinnamon essential oil against Pseudomonas fluorescens and Lactobacillus sakei was 1000 µg/ml. The MBCs for the other bacteria were more than 1500 µg/ml.

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According to various reported problems, consumers' interest for using natural food additive and preservative agents instead of synthetic ones has become inevitable. In this paper, after determining the total phenolic compound, antioxidant activity of samples was investigated using three various methods of DPPH, FRAP and B-carotene bleaching power, and then, total tocopherol of the samples was measured. Results proved that ultrasound was able to extract more phenolic compounds than subcritical fluid extraction. As the result of that, US-extract expressed more antioxidant power than SFE-extract in all three antioxidant assays. Comparing antioxidant power of both extracts with synthetic antioxidant (TBHQ) proved various results in different concentrations. A part from antioxidant activity, antimicrobial activity (MIC-MBC) of extracts examined on four various bacteria of both gram positive and negative pathogenic ones. Results detected that 500ppm (the lowest concentration of this work) was the same concentration for both MIC and MBC assays.
 

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Doogh is one of the most used fermented dairy drinks in Iran, whose durability and taste in the food industry is very important. The aim of this study was to investigate the antimicrobial effect of hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon on the durability of dough at ambient temperature.
Hydroalcoholic extracts of salvia, basil and cinnamon were extracted by maceration method. The antimicrobial effects of the extract of these three plants were determined by microdilution on yeast of Saccharomyces cerevisiae by determining minimum microbial inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and then pH, acidity and antimicrobial effects of them in dough at ambient temperature over four weeks Checked out.
Based on the results of this study, the minimum inhibitory concentration of these extracts was between 6.25 and 12.5 mg/ml. Among studied extracts, salvia (Salvia officinalis), with a concentration of 0.62 mg/ml significantly decreased the yeast population of Saccharomyces cerevisiae in dough during four weeks (p<0.05). But basil (Ocimum basilicum) extract has only control effect and cinnamon extract has no antimicrobial effect.
Hydroalcoholic extract of salvia (Salvia officinalis), basil (Ocimum basilicum) and cinnamon can be used as an antifungal and antimicrobial agent as a natural preservative in dough and has an important role in consumer health.

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Nowadays, cinnamon essential oil has been considered as an antioxidant and antimicrobial activity for addition to food and biological systems. Directly use of these essential oil for food storage has some limitations due to low solubility in water, high vapor pressure and physical and chemical instability. One of the ways to reduce these limitations is the microencapsulation of essential oils in lipid carriers, including microcapsules. Therefore, the aim of this work was to study the encapsulation of cinnamon essential oil in microcapsules stabilized with sodium caseinate and β-cyclodextrin and also the antimicrobial and antioxidant properties. In this study, in order to encapsulation, different formulations of nano emulsions containing cinnamon essential oil were prepared by ultrasound method and the effect of different polymers on droplet size, encapsulation efficiency, antioxidant properties and turbidity of nano emulsion were investigated. The results showed that the interaction of nano emulsions and encapsulated samples was effective on particle size (p <0.05). The diameters of sodium caseinate with β -cyclodextrin particles size ranged from 234 to 237 nm. Also, the diameter of the β -cyclodextrin particles in the range of 713-717 nm, and the diameter of the essential oil particles size in the range of 84-85 nm. Zeta potential was negative for sodium caseinate with β -cyclodextrin and essential oil. That showed the system had a significant negative charge. The effect of different polymers and essential oil on the encapsulation efficiency and antioxidant properties was significantly different. (P <0.05). The encapsulation efficiency of all formulations was above 70%. SEM-scanning showed homogeneous and spherical shapes with pores. FT-IR analysis confirmed the effect of van der waals forces in the formation of microcapsules.
 

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This study involved analyzing antioxidant properties of spices, namely clove (Syzygium aromaticum Linn.), cinnamon (Cinnamomum verum, syn C. zeylanicum Blume) and sumac (Rhus coriaria L.) and exploring their efficacy in a food system. In the first part of the study, the antioxidant activity of water extract of spices treated at different temperatures were measured by three different methods namely, DPPH, reducing power and phosphomolybdenum complex assay and the results were compared to control unheated sample. In the second part, these three spices were incorporated in home-made sausages separately and stored for a month under refrigeration during which Free Fatty Acids (FFA) and Peroxide Value (PV) were measured every 10th day. The results were compared with control sample (without spices). Results showed that, extracts of heat treated spices had higher antioxidant activity in comparison with the control sample and sausages with added spices showed lower levels of FFA and PV in comparison with control samples. It can be concluded that spices possessed antioxidant properties and heat treatment had a positive effect on antioxidant activity and they were effective in delaying oxidation in sausages, hence they can be used as sources of natural antioxidants.

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Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample and also the sample enriched with cinnamon extract. In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples

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Ice cream, as a frozen dairy product, has high nutrition values which is consumed extensively throughout the world. In this study, the physicochemical and sensory properties of two types of ice cream (produced from goat and cow milk) containing cinnamon and cardamom essences were investigated. The results showed that the cardamom essence reduces pH and overrun and increases total solid more than cinnamon essence, whereas the effect of cinnamon essence on the fat content was more so that the maximum fat content was due to goat milk ice cream containing this essence. On the other hand, Hardness and viscosity of goat milk ice cream was significantly higher than cow milk ice cream and adding essences insignificantly also increased these factors. Also, the sensory evaluation results show that adding cinnamon essence leads to production of ice cream with better sensory properties. In final, it can be stated that the use of goat milk and also plant essences in ice cream production could increase the desirable properties of this product.

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The cinnamon essential oil and extract nanoliposomes were prepared through thin layer hydration-ultrasonication technique, using lecithin and three different co-surfactants namely, glycerol, triacetin and propylene glycol, and Tween 80 as surfactant. Results showed that the propylene glycol led to production of the nanoliposomes with the smallest mean particle size (92.03 nm) with spherical-shaped and the greatest net-zeta potential value (-24.1 mV) and was selected as more suitable cosurfactant. Although antibacterial activity of cinnamon essential oil and extract were greater than those were encapsulated into nanoliposomes, both cinnamon essential oil and extract nanoliposomes exhibited high antibacterial activities against Escherichia coli and Listeria monocytogenes bacteria strains. Results indicated that based on the minimum inhibitory and bactericidal concentrations of the prepared samples, L. monocytogenes had higher resistance to the prepared cinnamon nanoliposomes. Then, six treatments including control, extract, nano-extract, essential oil, nano-essential oil and extract- essential oil were used for investigate the effect of cinnamon extract on shelf life of ground beef. Chemical (pH, TBA and TVN) and microbial parameters were detected periodically, as well as the effect of different treatments on ground beef inoculated with Escherichia coli and Listeria monocytogenes were examined. The results showed that the extract has an antimicrobial and antioxidant properties and the nanoencapsulation process enhances the attributes mentioned, so that bacterial spoilage and oxidation process delayed in the ground meet contains nano-extract (p <0.05). The highest value of pH (6.58), TBA (0.081MDA/kg) and TVB-N (72.5mg/100g) in the control treatment on the 9th day was observed. While, the value of pH (6.09), TBA (0.002MDA/kg) and TVB-N (11.5mg/100g) was detected on the 9th day in the nanoencapsulated essence. According to the results obtained in present study nano-liposomal cinnamon extract can be used for extending shelf-life ground beef without causing undesirable effect in terms of oxidative stability and low microbial spoilage.

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The importance of functional foods, Except for their nutritional role, is due to providing physiological benefits or reducing the risk of chronic diseases. Cake is a popular product among consumer meals. Therefore, reducing the amount of sucrose in the cake by making it functional with citrus fiber and essential oils is an effective step in the grain industry. The breakfast cakes containing isomalt, orange fiber and cinnamon essential oil were prepared in 8 groups. The physicochemical, color and sensory properties of breakfast cakes were investigated. The results showed that the pH of the prepared cakes was not significantly different from the control group (p>0.05). While the variables of orange fiber, isomalt, and cinnamon essential oil were effective in maintaining the moisture content of cakes (p<0.05). As expected, the fiber content of breakfast cakes increased with the addition of orange fiber (p<0.05). The fat and protein content of the treatments was lower than the control sample. The protein of the treatments did not have a significant difference(p>0.05); however, they showed a significant difference with the control treatment(p<0.05), but their ash was significantly higher than these groups (p<0.05). A significant decrease in sucrose content was reported by replacing part of it by isomalt (p<0.05). Improvement in baking volume and weight loss of breakfast cakes containing orange fiber, isomalt, and cinnamon essence was also reported (p<0.05). Examining the color index of breakfast cakes showed an increase in the L* and b* values while the a* value decreased (p<0.05). Sensory evaluation showed an increase in the acceptability of cakes containing orange fiber, isomalt, and cinnamon essential oil compared to the control sample. Considering the total results, the breakfast cake containing 2% orange fiber, 2% isomalt, and 0.1% cinnamon essence was introduced as the best treatment in this research.
 

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Purpose: The purpose of the current research is to dry apples using a solar dryer with an absorbent cycle in two modes of direct-convective radiation and indirect-convective radiation. Two types of direct and indirect drying methods with and without moisture absorbers and drying in open air were used. The pre-prepared apple slices (flavored with cinnamon) were placed on a piece of mesh with certain dimensions, the initial weight of the samples was measured and inside the solar dryer with an absorbent cycle in two modes of direct-convective radiation and indirect-convective radiation. It was placed; And during the drying process, the rate of evaporation, texture, wrinkling, water reabsorption rate, retention rate of vitamin C (ascorbic acid) and color change and sensory characteristics at different levels of treatment (30% sucrose and without sucrose and zero, 0.5, 1 and 2% of cinnamon) and also some samples were dried by solar dryer without flavoring with cinnamon alone. Data analysis was done with the completely random factorial design statistical method and using SPSS version 26 statistical software.