# Application of Cinnamon Essential Oil in Active Food Packaging: A Review
## 2 Active Packaging  
Active packaging is a method used to extend the shelf life of perishable foods and maintain or enhance the quality and safety of prepared foods due to its interaction with the product [3]. These packages can be complemented with smart packaging that enables the monitoring of changes in the food's state or its surrounding environment (such as pH or temperature changes) by displaying it through visual changes [8].  
The main advantages of using active packaging over traditional packaging include improving the sensory characteristics of the product, enhancing microbiological quality, and preventing food waste by maintaining food quality during longer transportation and storage times [9]. However, there are disadvantages associated with the development and use of these packages, such as the risk of new hazards emerging, the potential migration of chemicals into the food, and higher production costs [5], as well as other aspects related to the active compounds used, their degradability, solubility capacity, or diffusion in the package [10].  
Active packaging can be divided into two main categories according to its interaction with food: scavenger or emitter packaging. Scavenger packaging is designed to remove unwanted components from inside of the package. These systems act by absorbing oxygen, moisture, carbon dioxide, and ethylene [5], which is crucial for maintaining food quality and extending shelf life [11]. For example, oxygen absorption reduces the growth of aerobic bacteria and prevents undesirable changes in food [12]. In addition, ethylene scavengers can delay the ripening of fresh fruits and vegetables [13]. To achieve these effects, substances such as zeolite, cellulose, and activated carbon are commonly used [5]. On the other hand, emitter packaging actively releases substances such as carbon dioxide, antimicrobial agents, and antioxidants into the food environment [14]. These elements help prevent the growth of microorganisms and maintain stable conditions during storage. Among the most common antimicrobial substances are ethanol, sulfur dioxide, and carbon dioxide [11].  
Active packaging can also be classified as chemoactive or bioactive depending on whether chemical products [13] or substances of natural origin [3] are used as additives incorporated into the packaging material.  
Currently, there is growing concern about chemoactive packaging due to the use of additives and synthetic materials. In the USA and Europe, the Food and Drug Administration (FDA) and European Commission (EC), respectively, regulate food additives by authorizing the use of those additives deemed safe for the intended purposes [1]. However, some synthetic additives are associated with adverse health effects and the non-sustainability of packaging for recycling [3].  
Due to issues with chemoactive packaging and the increasing consumer demand for natural products, synthetic additives are being replaced by bioactive compounds from natural sources [1]. As a result, essential oils are attracting industry attention and are increasingly being used in active food packaging [15].