Cinnamon: An antimicrobial ingredient for active packaging

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG 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 cinnamon's 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. GAIN (Axencia Galega de Innovación) | Ref. IN607A2019/01 CYTED | Ref. 119RT0568 Ministerio de Universidades Universidade de Vigo/CISUG