Cinnamon: An antimicrobial ingredient for active packaging

Basit Öğe Kaydı
dc.authoridDhama, Kuldeep/0000-0001-7469-4752
dc.authoridShariati, Mohammad Ali/0000-0001-9376-5771
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridMousavi Khaneghah, Amin/0000-0001-5769-0004
dc.contributor.authorLucas-Gonzalez, Raquel
dc.contributor.authorYilmaz, Birsen
dc.contributor.authorMousavi Khaneghah, Amin
dc.contributor.authorHano, Christophe
dc.contributor.authorShariati, Mohammad Ali
dc.contributor.authorPunia Bangar, Sneh
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:14Z
dc.date.available2025-03-17T12:27:14Z
dc.date.issued2023
dc.departmentTarsus Üniversitesi
dc.description.abstractCinnamon (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.
dc.description.sponsorshipUniversidade de Vigo/CISUG
dc.description.sponsorshipUniversidade de Vigo/CISUG.
dc.identifier.doi10.1016/j.fpsl.2023.101026
dc.identifier.issn2214-2894
dc.identifier.scopus2-s2.0-85146006609
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fpsl.2023.101026
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2140
dc.identifier.volume35
dc.identifier.wosWOS:000919628900001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Packaging and Shelf Life
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectActive packaging
dc.subjectChitosan
dc.subjectPickering emulsion
dc.subjectBiopolymers
dc.subjectPreserving
dc.subjectVosviewer
dc.titleCinnamon: An antimicrobial ingredient for active packaging
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu