Application of Cinnamon Essential Oil in Active Food Packaging: A Review
Source abstract
Abstract
Active packaging allows for preserving the properties of food, extending shelf life, and safeguarding food safety through the interaction of their diverse components with the product. The incorporation of essential oils, particularly cinnamon essential oil, as active components is emerging as an increasingly relevant alternative to synthetic additives. This work aims to provide an overview of the application of cinnamon essential oil as a bioactive compound in food packaging. Cinnamon essential oil exhibits a highly variable composition, with cinnamaldehyde standing out as one of the predominant components responsible for the antimicrobial properties. Phenolic compounds, on the other hand, endow the oil with outstanding antioxidant activity. The application of this oil in active packaging, whether in the form of films or coatings, has demonstrated a significant improvement in optical, mechanical, and water vapor barrier properties. Moreover, its ability to inhibit microbial growth and lipid oxidation in the applied foods has been evidenced. However, despite the promising prospects of using essential oils in active packaging for food preservation, detailed regulation is still required for industrial-level implementation.
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Research context
OpenAlex topics: Nanocomposite Films for Food Packaging · Consumer Packaging Perceptions and Trends · Herbal Medicine and Trade Cooperation
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Departamento Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, 46115 Valencia, Spain
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