Cinnamon: An antimicrobial ingredient for active packaging

Lucas-González R. Yilmaz B. Mousavi Khaneghah A. Hano C. Shariati M.A. Bangar S.P. Goksen G. Dhama K. Lorenzo J.M.
March 2023 Elsevier Ltd

Food Packaging and Shelf Life
2023 #35

Cinnamon (Cinnamomum spp.) is one of the oldest spices known to humankind and is used in culinary and traditional medicine practices. It is obtained from the inner bark of cinnamon trees and contains cinnamaldehyde, cinnamic acid, and cinnamate responsible for its antimicrobial activities. The focus on agri-food industry challenges, such as sustainability, antibiotic-resistant, eco-friendly farming, and the clean label, has been highlighted and increased. Therefore, the review will give a critical snapshot of cinnamons potential to respond to the agri-food industry challenge. Cinnamon essential oil, obtained from both bark and leave, has been widely used as an antimicrobial ingredient against spoilage microorganisms and foodborne pathogens in the formulations of biodegradative films, edible coating, and adhesive patches. In addition to antibacterial and antifungal activity shown by these packaging, the cinnamon essential oil can improve the barrier, thermal and mechanical properties of films and coatings.

Active packaging , Biopolymers , Chitosan , Pickering emulsion , Preserving , Vosviewer

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Centro Tecnológico de la Carne de Galicia, Avda. Galicia nº 4, Parque Tecnológico de Galicia, Ourense, San Cibrao das Viñas, 32900, Spain
IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental de la UMH (CIAGRO) Miguel Hernández University, Alicante, Spain
Department of Nutrition and Dietetics, Cukurova University, Adana, 01380, Turkey
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski, Institute of Agricultural and Food Biotechnology – State Research Institute, 36 Rakowiecka St, Warsaw, 02-532, Poland
Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Eure & Loir Campus, University of Orleans, Chartres, France
Semey Branch of the Institute, Kazakh Research Institute of Processing and Food Industry, 238G Gagarin Ave., Almaty, 050060, Kazakhstan
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, 29634, United States
Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, 33100, Turkey
Division of Pathology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Uttar Pradesh, Bareilly, 243122, India
Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias de Ourense, Ourense, 32004, Spain
Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
Department of Scientific Research, K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), 73, Zemlyanoy Val, Moscow, 109004, Russian Federation

Centro Tecnológico de la Carne de Galicia
IPOA Research Group
Department of Nutrition and Dietetics
Department of Fruit and Vegetable Product Technology
Laboratoire de Biologie des Ligneux et des Grandes Cultures
Semey Branch of the Institute
Department of Food
Department of Food Technology
Division of Pathology
Universidade de Vigo
Department of Technology of Chemistry
Department of Scientific Research

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