Evelyn Djiuardi, Tutun Nugraha


This research focused on the study of the capability of cinnamon essential oil as antibacterial
agent, when it is made as a microemulsion solution. The study occupied further research on
specific type, concentration, and amount of emulsifier needed to make the cinnamon essential
oil miscible in water without causing destruction in its antibacterial activity. Four different
emulsifiers were tested, namely Tween 20, Tween 80, soya lechitin, and carboxymethyl cellulose
(CMC) to stabilize the essential oil in water. The emulsifiers were used at 2% w/w, while the
essential oil concentrations were varied at 0.5%, 1%, and 1.5%. In this study, the antibacterial
activity of the microemulsion solution of cinnamon essential oil was tested against two types of
pathogenic bacteria commonly found in foods, namely Staphylococcus aureus and Escherichia
coli. Among the four types of emulsifiers, which are used, CMC showed the best results as an
emulsifier. The results of this study indicated that microemulsion solution has antibacterial
activity best is a combination between the CMC and the essential oil of cinnamon


microemulsion;antibacterial;cinnamon;essential oil


Burt, Sarah., 2004. Essential oils : Their

antibacterial properties and potential

applications in food – a review.

International Journal of Food

Microbiology. Volume 4 : 223 – 253.

Chatterjee, S.N., K. Chaudhuri. 2012. Outer

Membrane Vesicles of Bacteria. New

York : Springer

Djenane D., J. Yangüela, P. Roncales, M.

Aider. 2013. Use of Essential Oils as

Natural Food Preservatives : Effect on

the Growth of Salmonella enteritidis in

Liquid Whole Eggs Stored Under

Abuse Refrigerated Conditions. Journal

of Food Research. Volume 2 : 65 – 78.

Ebrahimi M. dan K.K. Darani. 2013. Essential

Oil as natural food preservatives :

Antimicrobial and antioxidant

applications. Transworld Research

Network. Kerala.

Gupta, C., A.P. Garg, R.C. Uniyal, & A.

Kumari. 2008. Comparative Analysis of

the Antimicrobial Activity of Cinnamon

Oil and Cinnamon Extract on Some

Food – Borne Microbes, African

Journal of Microbiology Research.

Volume 2 : 247 – 251.

Lalitha, M.K. 2004. Manual on Antimicrobial

Susceptibility Testing,


l.doc [18 April 2016]

Michigan Nanotechnology Institute for

Medicine and Biological Sciences,

, Antimicrobial Nanoemulsions.


ntimicrobial-Nanoemulsion.html. [13

Maret 2016].

Mohanka R., dan Priyanka. 2014. Plant

Extract As Natural Food Preservative

Against Spoilage Fungi From

Processed Food, International Journal

of Current Microbiology and Applied

Science, Volume 3 : 91 – 98.

Prabuseenivasan, S., Jayakumar, M., &

Ignacimuthu, S. (2006). In vitro

antibacterial activity of some plant

essential oils. BMC Complementary

and Alternative Medicine, Volume 6 :

Rasooli, Iraj. 2007. Food Preservation – A

Biopreservative Approach, Food,

Volume 1, Issue 2 : 111 – 136.

Raven P., G. Johnson, S. Singer, J. Losos,

W.C. Ober, & C. Garrison. 2001.

Biology. New York : Mc Graw Hill.

Santas J., M.P. Almajano, R. Carbo. 2010.

Antimicrobial and antioxidant activity

of crude onion (Allium cepa, L.)

extracts. International Journal of Food

Science & Technology. Volume 45,

Issue 2 : 403–409.

Stincone, A., Daudi, N., Rahman, A. S.,

Antczak, P., Henderson, I., Cole, J.,

Johnson, D.M., Lund, P., Falciani, F.

A systems biology approach

sheds new light on Escherichia coli

acid resistance. Nucleic Acids Research.

Volume 39 (17): 7512–7528





  • There are currently no refbacks.

Copyright (c) 2017 AGROINTEK

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.