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<p>Antibacterial substances play a crucial role in extension of the shelf life by preventing food spoilage. In this study the individual and combined antibacterial activities of ZnO nanoparticles (ZnO NPs) and cinnamon essential oil (CEO) against <i>Salmonella typhimurium</i> (<i>S. typhimurium</i>) in milk-based beverages were assessed. This was done by determining bacterial growth curves using an electrical microbial growth analyzer. The minimum inhibitory concentrations (MICs) of ZnO NPs and CEO against <i>S. typhimurium</i> in milk-based beverages were 16.0&#xa0;mg/mL and 320.0 nL/mL, respectively, demonstrating that CEO exhibited superior antibacterial activity compared to ZnO NPs. Furthermore, ZnO NPs and CEO exhibited a synergistic effect on <i>S. typhimurium</i> in this food matrix. The combination of 1/16 × MIC (1.0&#xa0;mg/mL) of ZnO NPs and 1/8 × MIC (40.0 nL/mL) of CEO could completely inhibit bacterial growth over a time interval of 20&#xa0;h. These findings show the antibacterial efficacy of ZnO NPs and CEO, either individually or in combination, on <i>S. typhimurium</i> in milk-based beverages, providing foundational data for their commercial application in the food industry.</p>

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Individual and combined effects of ZnO nanoparticles and cinnamon essential oil on Salmonella typhimurium in milk-based beverage

  • 期刊论文

  • 发表日期：

    2025年4月29日

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  • Yuanyuan Zhang,
  • Feng Lu,
  • Ruohan Liang,
  • Xiaodan Pu,
  • Qianqian Yang,
  • Xiaoyang Wang,
  • Dahai Zhang,
  • Zhixiang Chen,
  • Xuzhi Zhang

摘要

Antibacterial substances play a crucial role in extension of the shelf life by preventing food spoilage. In this study the individual and combined antibacterial activities of ZnO nanoparticles (ZnO NPs) and cinnamon essential oil (CEO) against Salmonella typhimurium (S. typhimurium) in milk-based beverages were assessed. This was done by determining bacterial growth curves using an electrical microbial growth analyzer. The minimum inhibitory concentrations (MICs) of ZnO NPs and CEO against S. typhimurium in milk-based beverages were 16.0 mg/mL and 320.0 nL/mL, respectively, demonstrating that CEO exhibited superior antibacterial activity compared to ZnO NPs. Furthermore, ZnO NPs and CEO exhibited a synergistic effect on S. typhimurium in this food matrix. The combination of 1/16 × MIC (1.0 mg/mL) of ZnO NPs and 1/8 × MIC (40.0 nL/mL) of CEO could completely inhibit bacterial growth over a time interval of 20 h. These findings show the antibacterial efficacy of ZnO NPs and CEO, either individually or in combination, on S. typhimurium in milk-based beverages, providing foundational data for their commercial application in the food industry.