# Application of Cinnamon Essential Oil in Active Food Packaging: A Review
## 8 Conclusions and Future Directions  
The chemical composition of cinnamon EO varies according to the cinnamon species, geographical origin, extraction method, and plant part. It includes up to 47 volatile constituents identified in various studies. In cinnamon bark EO, cinnamaldehyde stands out as the main compound, while leaf EO exhibits significant diversity in its volatile profile with cinnamaldehyde, benzyl benzoate, and eugenol as the main constituents. In addition, the extraction process can have a significant impact on the composition.  
The antimicrobial activity of cinnamon EO is largely attributed to its high cinnamaldehyde content. This substance is effective against various microorganisms such as _E. coli_, _S. aureus_, and _L. monocytogenes_. The synergy observed with other EOs highlights the possibility of designing effective and safe mixtures for food preservation. In addition, cinnamon shows antioxidant properties related to its phenolic content. The ability of cinnamon EO to act as an antimicrobial and antioxidant agent is presented as a valuable resource to improve the safety and durability of various foods, opening up new perspectives in the field of active packaging technology and food preservation.  
Regarding the development of antimicrobial films, cinnamon EO could influence the optical, mechanical, and water vapor barrier properties of films. At a suitable concentration, these properties could be improved to obtain films with higher strength, plasticity, and better water and gas exchange between the package and the environment. Therefore,films enriched with cinnamon EO represent a significant advance in the search for more sustainable and functional solutions in the field of food packaging. For its part, the application of edible coatings enriched with cinnamon EO is revealed as a promising and versatile strategy for the preservation of a variety of food products. The results obtained on fruit, meat, and fish products support the efficacy of these coatings in inhibiting microbial growth, reducing lipid oxidation and maintaining sensory quality. However, it is important to adjust the concentrations to avoid possible adverse effects on the organoleptic characteristics of the products.  
In relation to the legislation applicable to the use of EOs in the food industry, a distinction is made between their use as food ingredients and as active materials in packaging. In the context of active packaging, Regulation (EC) No. 1935/2004 and Regulation (EC) No. 450/2009 establish specific guidelines and requirements to ensure the safety and efficacy of active materials intended to come into contact with food in the European Union. However, the evaluation of active substances rests with the EFSA, and, once approved, they are incorporated into the list of authorized materials. Therefore, although there are some guidelines for the use of EOs, their specific implementation in active packaging technologies at the industrial level still lacks detailed guidelines.  
Considering all of the aforementioned points, the use of cinnamon essential oil in the food industry in different types of active packaging is a promising strategy that would allow us to meet the new demands required by consumers in terms of quality from a global point of view.  
Conceptualization, P.A. and A.G.; investigation, P.A., S.F.-P. and A.G.; writing--original draft preparation, P.A., S.F.-P. and A.G.; writing--review and editing, P.A., S.F.-P. and A.G.; supervision, A.G.; project administration, A.G. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The authors declare no conflicts of interest.