Combined analytical and microbiological tools to study the effect on Aspergillus flavus of cinnamon essential oil contained in food packaging

Cinnamon essential oil has been used for centuries to protect food from microbiological infection, and in the last ten years cinnamon essential oil is also incorporated into food packaging materials as antimicrobial agent. However, very little is known about the real effect that it has on the microorganism cells. This study combines analytical and microbiological tools to elucidate cell damage produced on Aspergillus flavus. First, antifungal activity of cinnamon essential oil was evaluated at 103,104, 105 and 106 CFU/mL. Minimal Inhibitory Concentration (MIC) and Minimal Fungicidal Concentration (MFC) were determined by macrodilution in direct contact with the mold. A strong activity was obtained, with a MIC of 0.05–0.1 mg/mL, and a MFC of 0.05–0.2 mg/mL, both ranges depending on the initial fungal suspensions. hylene terephthalate films containing cinnamon essential oil were tested in vapor phase, without direct contact with the mold. Active PET started showing activity at 2% CIN EO load and produced total inhibition at 4% CIN EO. SEM and FTIR were used to study the cell damage on the mold exposed to the cinnamon essential oil. Evident damage and a strong decrease in sporulation were found by SEM, while biochemical changes in conidia could be suggested from the FTIR spectra analysis. Two deposition techniques were used to prepare the samples for FTIR. The results obtained are shown and discussed.