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Cinnamon in biocomposite films for antimicrobial food packaging

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dc.contributor.authorMartelli, Silvia Maria
dc.contributor.authorVerdan, Maria Helena
dc.contributor.authorGarcia, Vitor Augusto dos Santos [UNESP]
dc.contributor.authorda Silva, Guinevere Siqueira
dc.contributor.authorAranha, Caroline Pereira Moura
dc.contributor.authorMartins, Vitor Hugo Neto
dc.contributor.authorSouza, Victor Hugo Rodrigues de
dc.contributor.institutionUniversidade Federal da Grande Dourados (UFGD)
dc.contributor.institutionVerdanRevisa
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2025-04-29T20:10:04Z
dc.date.issued2025-01-01
dc.description.abstractFoodstuffs are highly vulnerable to contamination caused by microbial pathogens, causing foodborne diseases. Cinnamon is widely used as a food spice, but due to its antibacterial and other pharmacological properties, it can also be used in processing, medicine, and agriculture. Cinnamon essential oil (CEO) exhibits a broad spectrum of antimicrobial and antioxidant effects while restricting the growth of harmful microbes. It can be used as a potential additive in polymer or paper matrixes to increase the shelf life, quality, and safety of the food products they pack. CEO can be directly incorporated within the packaging film in an edible coating, which will be added over foods. There are different ways to incorporate this, such as emulsion systems or CEO encapsulated before incorporation. This chapter provides an overview of different CEO active materials and their potential applications in food to inhibit the growth of pathogens.en
dc.description.affiliationFaculty of Engineering Universidade Federal da Grande Dourados (UFGD), MS
dc.description.affiliationVerdanRevisa, MS
dc.description.affiliationFaculty of Agricultural Sciences São Paulo State University (UNESP), SP
dc.description.affiliationFaculty of Exact Science and Technology Universidade Federal da Grande Dourados (UFGD), MS
dc.description.affiliationUnespFaculty of Agricultural Sciences São Paulo State University (UNESP), SP
dc.format.extent437-453
dc.identifierhttp://dx.doi.org/10.1016/B978-0-443-21820-0.00025-8
dc.identifier.citationCinnamon: Production, Processing, and Functional Properties, p. 437-453.
dc.identifier.dimensionspub.1185311645
dc.identifier.doi10.1016/B978-0-443-21820-0.00025-8
dc.identifier.isbn9780443218200
dc.identifier.orcid0000-0002-2460-0372
dc.identifier.orcid0000-0003-0890-8606
dc.identifier.orcid0000-0002-6129-6218
dc.identifier.orcid0000-0002-7011-616X
dc.identifier.orcid0000-0001-5843-7553
dc.identifier.orcid0000-0001-7697-0941
dc.identifier.scopus2-s2.0-85218365633
dc.identifier.urihttps://hdl.handle.net/11449/307676
dc.language.isoeng
dc.publisherElsevier
dc.relation.ispartofCinnamon: Production, Processing, and Functional Properties
dc.rights.accessRightsAcesso abertopt
dc.rights.sourceRightsoa_all
dc.rights.sourceRightsgreen
dc.sourceScopus
dc.sourceDimensions
dc.subjectActive packaging
dc.subjectbiopolymers
dc.subjectcinnamon essential oil
dc.subjectcomposites
dc.subjectfood preservation
dc.titleCinnamon in biocomposite films for antimicrobial food packagingen
dc.typeCapítulo de livropt
dspace.entity.typePublication
relation.isOrgUnitOfPublicationef1a6328-7152-4981-9835-5e79155d5511
relation.isOrgUnitOfPublication.latestForDiscoveryef1a6328-7152-4981-9835-5e79155d5511
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Agronômicas, Botucatupt

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Botucatu - FCA - Faculdade de Ciências Agronômicas