Utilizing Cinnamon Essential Oil as a Natural Antibacterial Preservative for Meat Preservation

Cinnamomum burmanii, known as cassia vera, kaneel cassia, or Padang kaneel, is a native Indonesian plant. Essential oil, a commonly liquid compound, is obtained through steam distillation from various parts of plants such as roots, bark, stems, leaves, fruits, seeds, or flowers. The primary constituents of cinnamon essential oil are cinnamaldehyde and eugenol, which possess potential antibacterial and antibiofilm properties, making them suitable for food preservation.
To prevent meat spoilage, preservation techniques often involve the addition of preservatives. Natural preservatives derived from spices have proven effective in maintaining meat quality due to their antimicrobial compounds. Several researchers have tested the antibacterial activity of commonly used spices and essential oils in the meat industry, such as cinnamon, cloves, cumin, candlenut, black pepper, and anise, against bacteria including S. aureus, E. faecalis, M. smegmalis, and C. albicans. Among these, cinnamon exhibits the strongest antibacterial properties.
By harnessing the antimicrobial power of cinnamon essential oil, it becomes possible to enhance food safety and prolong the shelf life of specific food products. Incorporating natural preservatives derived from spices not only serves as an effective meat preservation method but also provides a healthier and more sustainable alternative to synthetic additives.
The use of cinnamon and other spices as natural preservatives aligns with consumer demand for clean label products. These natural compounds offer not only antimicrobial benefits but also add unique flavors and aromas to culinary creations. As the food industry continues to explore safer and more natural preservation methods, the potential of cinnamon and other spices in extending the shelf life of various food products remains promising.
Cinnamomum burmanii and its essential oil, rich in cinnamaldehyde and eugenol, hold great potential as natural antibacterial agents. Harnessing the antimicrobial power of cinnamon and other spices offers a viable solution for preserving meat and enhancing food safety while meeting the demand for natural and sustainable food products.

You might also like:
Most cultivated cinnamon in Indonesia
Secret behind bitter and punget taste of cinnamon bark
Major compound in cinnamon bark essential oil
How to get rid of oily skin with essential oils