# Application of Cinnamon Essential Oil in Active Food Packaging: A Review
## 1 Introduction  
The phenomenon of globalization has facilitated access to a wide variety of foods from different parts of the world, highlighting the increasing importance of preserving the quality of food products [1]. However, this increase in food availability has also brought with it an increase in foodborne diseases, thus becoming a growing challenge for public health on a global scale [2].  
The main goal of food packaging is to guarantee organoleptic quality and reduce the risk of food product contamination by external agents. In addition to guaranteeing food safety and minimizing environmental effects, it also helps satisfy both industrial and consumer requirements [3].  
Traditional packaging acts as a passive barrier protecting food from environmental factors such as temperature, light, humidity, and pressure, and maintains the shape, color, and flavor of products [4]. It also prevents ingredient loss and offers protection against contamination from microbiological, physical, and chemical agents. All of this aims to preserve food durability for as long as possible while minimizing interaction between the packaging and the product [4; 5]. However, technological advancements and increasing consumer interest in fresh products with extended shelf life and controlled quality have necessitated the modernization and enhancement of packaging quality introduced to the market [5]. New trends in this field aim to enhance packaging functionality [5], with numerous studies focusing on the development of active and intelligent packaging solutions.  
The food industry is constantly adapting by using innovative techniques and ingredients to create safer, more effective, and environmentally friendly solutions that meetcustomer demands with new strategies that promote sustainability [6]. In this context, the use of natural substances in packaging, such as essential oils, is gaining relevance, offering a natural alternative to the use of chemical additives [1]. Among the numerous essential oils studied, cinnamon essential oil has emerged as a particularly promising option in the development of active food packaging technologies due to its antimicrobial, antioxidant, and preservative properties mainly associated with the active compounds cinnamaldehyde and eugenol [7]. The aim of this manuscript is to review the existing literature that provides a comprehensive and complete view on the application of cinnamon essential oil as an active agent in food packaging. It will address various aspects, including the chemical composition of cinnamon essential oil to identify its bioactive compounds, as well as its antioxidant and antimicrobial properties as a natural preservation agent. Additionally, it will examine the applications of cinnamon essential oil in the food industry, emphasizing its role in improving food safety and extending the shelf life of packaged products. Finally, it will discuss relevant legislation related to the use of essential oils in the food industry, with a focus on their application in active packaging. The methodology limited the main literature search to the last 10 years, utilizing several keywords such as \"active packaging\", \"food\", \"essential oils\", \"cinnamon\", \"films\", and \"edible coating\".