# Application of Cinnamon Essential Oil in Active Food Packaging: A Review
## 6 Cinnamon Essential Oil in Food Industry
### Edible Coatings
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Fruit** & **Polymer** & **[CEO]** & **Effects of CEO on Visual Appearance** & **Effects of CEO on Fruit Characteristics** & **Antioxidant and Antimicrobial Effects of CEO** & **Ref.** \\ \hline \multirow{4}{*}{Mango} & \multirow{4}{*}{Chitosan} & \multirow{4}{*}{1\%} & \multirow{4}{*}{Delays yellowing and dark spots by 9 days} & Decreases weight loss and hardness Slow the decreases in the TA value and ascorbic acid Delays the increases in TSSs & Inhibits of PPO and PME activity Improves POD and PAL activity & [89] \\  & & & & & Delays the increases in TSSs & \\ \hline \multirow{4}{*}{Fresh-Cut Potatoes} & \multirow{4}{*}{Chitosan} & \multirow{4}{*}{0.2\%} & Improve the appearance and delays dark browning & \multirow{4}{*}{Prevents weight loss and maintains firmness} & Decreases the count of total plate, yeast and mold, total coliform, LAB and _L monocytogenes_ & [96] \\  & & & & & & \\ \hline \multirow{4}{*}{Cantaloupe} & \multirow{4}{*}{Alginate} & \multirow{4}{*}{2\%} & Delays changes in color. Inhibits mold growth and spoilage & \multirow{4}{*}{Retention of firmness} & Complete inhibition of _E. coli_, _S. enterica_, and reduction of _L. monocytogenes_ growth & [97] \\  & & & & Reduces the weight loss and moisture loss. Maintains the pH value, TSS content, AT value and ascorbic acid & High inhibition of _P. expansum_ and _E. coli_ & [92] \\ \hline \multirow{4}{*}{Pineapple} & \multirow{4}{*}{Chitosan} & \multirow{4}{*}{0.5\%} & More yellowing but less oxidative browning & \multirow{4}{*}{Reduces weight loss and the increase in TSSs. Maintains the firmness and pH. Maintains the firmness and pH.} & Reduces weight loss and the increase in TSSs. & Reduces mold and yeast growth & [91] \\  & & & & & & \\ \hline \multirow{4}{*}{Blueberry} & \multirow{4}{*}{Starch and gelatin} & \multirow{4}{*}{10\%} & \multirow{4}{*}{No changes} & Reduces weight loss and TSS loss & Prevents development of mold and yeast Lower ROS production & [66] \\  & & & & & High antioxidant activity & \\ \hline \multirow{4}{*}{Strawberry} & \multirow{4}{*}{Starch and gelatin} & \multirow{4}{*}{10\%} & Improve the appearance by reducing tissue softening and juice leakage & Reduces loss of soluble solids and ascorbic acid & Inhibits yeast and mold growth Lower ROS production & [69] \\  & & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Effect on fruits of edible coatings enriched with cinnamon essential oil. Although edible coatings have had a multitude of applications in fruit, their applicability in animal products has also been studied. With the aim of harnessing the antimicrobial and antioxidant properties of cinnamon EO, carrageenan coatings enriched with this oil have been developed to improve the preservation of pork meat [67]. The spoilage of pork meat during refrigerated storage is caused by the microbial proliferation of lactic acid bacteria (LAB) and hydrogen sulfide-producing bacteria (H\({}_{2}\)S) and the oxidation of meat lipids and proteins [99]. Due to the addition of cinnamon EO in these coatings, the microbial growth of total viable count, LAB, and H\({}_{2}\)S-producing bacteria in chilled pork was inhibited. Additionally, lipid oxidation and adverse alterations in pH and color during storage were successfully delayed, extending the shelf life of the pork by at least 2 days and improving its sensory quality [67]. On the other hand, edible coatings of carrageenan and cinnamon EO also improved the shelf life of chicken meat under refrigerated conditions [100]. Other matrices such as alginate have also shown positive results in improving the shelf life of Wagyu burgers [101]. Fishery products have also been studied for the application of edible coatings enriched with cinnamon EO [102; 103]. The spoilage of fish stored under refrigeration, like that of meat, is caused by the proliferation of bacteria, in this case psychotrophic bacteria (e.g., _Pseudomonas_, _Alteromonas_, _Shewanella_, and _Flavobacterium_ spp.) and lipids [102].