Emerging chitosan nanoparticles loading-system boosted the antibacterial activity of Cinnamomum zeylanicum essential oil.

• The Cinnamon essential oil encapsulated in chitosan nanoparticles. • Physical and antibacterial aspects of nanoencapsulated Cinnamon evidenced. • The most inhibition effect confirmed on Pseudomonas fluorescens. • The release of essential oil from chitosan nanoparticles exhibited Fickian behavior. • Lower release of Cinnamon compared to Zataria essential oil established. Widespread consumption of essential oils as green and efficient preservative is limited due to high instability and volatility of bioactive components. This work aimed to improve the antibacterial impact of Cinnamomum zeylanicum essential oil (CE) by encapsulating into chitosan nanoparticles (CHNPs) using an ionic gelation method against Escherichia coli , Erwinia carotovora, and Pseudomonas fluorescens. The success of CE encapsulation was confirmed by ultraviolet and visible spectroscopy. The size of the obtained nanoparticles was 100−200 nm in diameter. Nanoparticles yield was around 55–72 % w/w. In vitro release analysis also indicated a controlled and sustained release of CE, an initial explosion impact and pursued by a slow-core release. The measure of freed CE was 21.4, 26.8, and 31.65 % in buffer media at a pH of 7, 5, and 3 after 40 days respectively. Further, experimental results showed the superior performance of CE-loaded CHNPs in comparison with CHNPs and CE alone against tested bacteria. The CE when encapsulated by CHNPs, offered the highest antibacterial activity. Such nanoparticles may represent a delivery system that could enhance the antibacterial impact of CE. It was verified that P. fluorescens show more sensitivity than E. carotovora and E. coli to CE-loaded CHNPs. However, the maximum antibacterial activity of CHNPs was recorded against E. coli. In brief, chitosan nanoparticles-based delivery system could be introduced as a practical approach to improve the use of natural antimicrobial agents in the health and food industries. [ABSTRACT FROM AUTHOR]