Preventing the Formation of Cinnamon Bark Gel: a Promising Research Opportunity

Cinnamon, known for its aromatic flavor, possesses unique properties that sometimes pose challenges in extracting its active compounds. One intriguing characteristic of cinnamon is its hygroscopic nature, which causes it to form a gel-like substance when heated with water. Unfortunately, this cinnamon bark gel formation can hinder the release of active compounds from cinnamon and impede their diffusion into other substances.
The gel that forms acts as a barrier, enveloping the active compounds of cinnamon and interfering with their extraction. This issue is particularly evident during the extraction of oleoresins from cinnamon bark, where the gel tends to coat the surface of the bark. It is recommended not to pulverize the cinnamon bark into the smallest particles to overcome this challenge. Instead, a coarse size is preferred, as it minimizes cinnamon bark gel formation.
Interestingly, despite its impact on extraction processes, there is limited research on the nature and composition of this gel. The exact components and potential benefits of the gel remain largely unexplored. This presents an exciting opportunity for researchers interested in delving into this intriguing phenomenon.
Investigating the gel formation in cinnamon bark could provide valuable insights into its composition, structure, and potential applications. Understanding the gel's properties and how it interacts with the active compounds of cinnamon could lead to innovative extraction techniques and the development of novel products.
For those intrigued by this enigmatic gel, embarking on research in this field offers a promising opportunity to uncover the mysteries surrounding cinnamon bark gel formation. By shedding light on its composition and potential benefits, researchers can contribute to expanding our knowledge and unlocking the full potential of this widely loved spice


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Exploring Cinnamon Cultivation Regions in Indonesia: Ideal Climates for Production

Cassia stick from the bark of Cinnamonum burmannii plant is a highly valued spice found abundantly in Indonesia, cherished for both culinary and traditional medicinal purposes. Although referred to as "cassia stick" in international trade, the bark of the Cinnamomum burmannii tree is still called "cinnamon" by the Indonesian people. Known for its aromatic flavor, essential oil and medicinal properties, this cinnamon thrives in specific regions of Indonesia.
It flourishes at elevations ranging from 600 m to 1500 m above sea level, with optimal growth occurring in areas receiving an annual rainfall of 2000 mm to 2500 mm. Notably, cinnamon cultivation is prominent in various regions, including Jambi, North Sumatra, South Sumatra, West Sumatra, Bengkulu, and Nangroe Aceh Darusalam. These regions offer the ideal climatic conditions and terrain for successful cinnamon cultivation. The abundant rainfall, combined with the suitable altitudes, provides the perfect environment for the growth and development of cinnamon trees. The unique characteristics of each region contribute to the distinct flavors and qualities of the cinnamon produced. With its long-standing cultural significance and economic value, exploring the cinnamon cultivation regions in Indonesia unveils the rich heritage and natural resources that make the country a prime destination for spice and medicinal herb production.


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Composition of Cinnamon Leaf Essential Oil and Its Benefits

People in Indonesia have long recognized Cinnamomum burmanii, commonly known as cinnamon, as a medicinal plant, flavor enhancer, and fragrance ingredient. One of the commercial forms of cinnamon is the essential oil. The parts (aside from the cinnamon bark) that contain essential oil are leaves in cinnamon plants.
The bark contains approximately 1-2% essential oil, with cinnamaldehyde as the main constituent (70-80%), while the leaves contain around 0.5-0.7% essential oil, primarily composed of eugenol (70-95%) and cinnamyl acetate (3-4%).
Research conducted in Indonesia has demonstrated the significant role of cinnamon leaf oil as a mosquito repellent and its efficacy against dengue fever mosquitoes. This effect is attributed to the compounds found in the cinnamon leaf essential oil, namely cinnamyl acetate and eugenol. Furthermore, eugenol in cinnamon leaf oil has been found to have Monoamine Oxidase Inhibitors (MAOI) effects, acting as an antidepressant, as suggested by a study conducted in Indonesia.


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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.

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The Most Cultivated Cinnamon Varieties in Indonesia

Cinnamon, known for its distinct flavor and aroma, is derived from the bark and leaves of various Cinnamomum species. Globally, there are 54 recorded species of cinnamon, with 12 of them found in Indonesia. The three most commonly cultivated cinnamon varieties in Indonesia are C. burmanii, C. zeylanikum, and C. cassia. Additionally, C. massoi and C. culilawan are also found abundantly in the country's forests.
One of the primary uses of these five cinnamon varieties is the production of essential oils, primarily extracted from their bark and leaves. C. burmanii is renowned for its high content of cinnamaldehyde, accounting for 60-77% of its essential oil composition. C. zeylanikum, on the other hand, contains predominantly eugenol, comprising 65-89% of its essential oil. C. cassia exhibits a combination of eugenol (65-75%) and cinnamaldehyde (26%) in its essential oil.
Among the cinnamon varieties, Indonesia stands out as the largest producer of C. burmanii compared to other varieties. The country's favorable climate and soil conditions provide an ideal environment for the growth and cultivation of this specific species. C. burmanii is known for its robust flavor and is widely used in the culinary industry, particularly in Indonesian traditional dishes and various spice blends.

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Unlocking the Secrets Behind the Distinct Taste and Aroma of Cinnamon Bark

Cinnamon, with its alluring taste and aroma, is a beloved spice cherished for its ability to enhance a wide range of dishes. The captivating flavor and scent that define cinnamon bark can be attributed to its unique chemical composition. In this article, we delve into the key compounds found in cinnamon bark—cinnamaldehyde and eugenol—and explore their profound impact on taste perception. We also examine the correlation between the concentration of cinnamon bark extract and the levels of these compounds, which can significantly influence the flavor profile and potentially result in a bitter and astringent taste.
Cinnamon bark's chemical composition holds the key to its distinct taste and aroma. Cinnamaldehyde and eugenol are the primary compounds that contribute to this plant's signature characteristics. Cinnamaldehyde provides a warm, spicy, and subtly sweet taste, while eugenol imparts a pungent, clove-like aroma that enhances the overall sensory experience.
The influence of cinnamaldehyde and eugenol on taste is particularly pronounced in beverages. Cinnamaldehyde intensifies the richness and spiciness of the flavor, with its impact becoming more pronounced as the concentration of cinnamon bark extract rises. However, it is important to note that excessively high levels of cinnamaldehyde can lead to a bitter and astringent taste. Similarly, eugenol contributes a desirable aroma, but excessive amounts can overwhelm the flavor profile of a product.

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GINGEROL: a Marker Compound in Ginger

by Godras Jati Manuhara
from Department of Food Science and Technology, Sebelas Maret University, Indonesia


Name and structure
The IUPAC name for the gingerol is (S) -5-Hydroxy-1- (4-hydroxy-3-methoxyphenyl) -3-decanone. This compound is available in the form of 6-gingerol, 8-gingerol, and 10-gingerol (Wang et.al. 2012). Gingerols are unstable substances towards heating (drying, distillation, steaming, etc.). The structure of gingerols enable dehydration reaction to shogaol, for example 6-gingerol is dehydrated into 6-shogaol (Zhang et al. 1994).

Botanical source and concentration of gingerol
Gingerol can be found specifically in some parts of the Zingiber genus, especially fresh rhizomes. There are many varieties of ginger plants that have been examined for gingerol, including Z. officinale and Z. cornubracteatum (Kantayos & Paisooksantivatana, 2012).
Ginger plants are cultivated in various regions with different soil and climate conditions. Differences in cultivation factors affect the size, shape, amount of fiber, juiciness, and flavor (Attokaran, 2017). According to the Food and Agricultural Organization of the United Nations, Statistics Division (FAOSTATD), the main ginger producing countries, respectively, are India, Nigeria, China, Indonesia, Nepal and Thailand, with total production in 2016 reaching 3,270,762 tonnes. India contributed the most production (33.9%) of the total production.
Young et al. (2002) reported that parts of the ginger plant such as leaves, rhizomes (as a whole), rhizome skin, and buds of ginger contained 6-gingerol with different levels. Ginger rhizome skin contains 6-gingerol more than ginger buds. Rhizome and ginger rhizome skin have 6-gingerol 1.67 times more than ginger buds and 39.0 times more than ginger leaves. The level of 6-gingerol in ginger skin is 0.823 mg / g fresh weight and in ginger rhizome is 0.806 mg / g fresh weight. Therefore, removing ginger skin may reduce the yield and quality of essential oils.
Varieties affect the content of gingerol in the ginger rhizome. Z. officinale rhizome extract showed 6-gingerol content was 255.35 to 291.78 mg/kg while Z. cornubracteatum was 63,032 to 68,418 mg/kg. Interesting results showed that of several species of the genus Zingiber (Z. montanum, Z. ottensii, Z. rubens, Z. zerumbet, Zingiber 'Phlai-chompoo', Z. bisectum, Z. spectabile, and Z. barbatum) were not detected level of 6-gingerol. The level of gingerol that is too low is thought to be the cause (Kantayos & Paisooksantivatana, 2012). Baranowski (1985) reported 6-, 8-, and 10-gingerol in Queensland ginger, sequentially present in a ratio of 4: 1: 2, while gingerol in Hawaiian ginger, respectively, is in the ratio 7: 1: 2 to 6-, 8-, and 10-gingerol. Thus, the relative content of 6-gingerol in Hawaiian ginger is higher than in Queensland ginger, but the relative content of 8- and 10-gingerol is the same as that of Queensland ginger.
Long storage and use of heat in processing such as blanching, steaming, drying, distillation, and paste processing are reported to reduce the concentration of gingerol in products of ginger. Gingerol will dehydrate to shogaol, depending on the initial structure. For example, 6-gingerol will dehydrate to 6-shogaol. (Baranowski, 1985; Baladdin et al. 1996, Baladdin et al., 1997; Zhang et al., 1994).

Biosynthesis
Research on gingerol biosynthesis was been carried out a long time ago. Denniff et al. (1980) have examined the biosynthesis of 6-gingerol in Zingiber officinale plants and parts of their rhizomes. They concluded from that phenylalanine is elaborated to ferullic acid which is then condensed through the Claisen reaction, with hexanoate and malonate to produce 6-dehydrogingerdione. This last compound (6-dehidrogingerdione) is reduced into 6-gingerol through two stages. The 6-gingerol biosynthesis can be seen in Figure 3.

Importance and use in food
In fresh ginger, the pungency is mainly caused by 6-gingerol. The pungent flavor combined with the distinctive aroma of ginger makes ginger one of the most recognized spices in the world, both in the West and East. However, during processing withheat and storage, shogaol is formed as a gingerol dehydrated product. Decreasing the concentration of gingerol in the product of ginger might cause a decrease in panelist acceptance of the product. This is presumably because based on the sensory analysis towards pure compounds and crude extract, that showed shogaol to have a higher pungent taste than the original gingerol (Baranowski, 1985). Therefore, gingerol has also been recommended as a chemical marker for quality control of fresh ginger, because higher levels of gingerol indicate freshness of ginger. Testing of 6-gingerol content can also be accepted as an indicator for the level of pungency of fresh ginger (Mishra et al., 2004; Jolad, et al., 2005). Gingerol also plays an important role in inhibiting the growth of E. coli and B. subtilis bacteria, while the antioxidant ability comes from the content of gingerol and shogaol (Uhl, 2000). Gingerol was also reported to demonstrate antiemetic, antipyretic, analgesic, antiarthritic, and anti inflammatory activities (Mishra et al. 2012).

References
Attokaran, M. (2017). Natural food flavors and colorants (2nd edition.). Hoboken: Wiley-Blackwell.
Balladin, D.A., Yen, I.A., McGaw, D.R., and Headly, O. (1996) . Solar drying of West Indian ginger (Zingiber officinalle Roscoe) rhizome using a wire basket dryer. Renewable Energy 7: 409 – 418
Balladin, D.A., dan Headley, O. (1997). Extraction and evaluation of the main pungent principles of solaar dried West Indian ginger (Zingiber officinale Roscoe) rhizome. Renewable Energy 12: 125 – 130.
Baranowski, J.D. (1985). Storage stability of a processed ginger paste. Journal of Food Science 50: 932 – 933
Denniff, P., Macleod, I., & Whiting, D. (1980). Studies in the biosynthesis of [6]-gingerol, pungent principle of ginger (Zingiber officinale). Journal of the Chemical Society, Perkin Transactions 1: 2637–2644.
Jolad, S.D., Lantz, R.C., Chen, G.J., Bates, R.B., Timmermann, B.N. (2005). Commercially processed dry ginger (Zingiber officinale). Phytochemistry 66: 1614 – 1635.
Kantayos, V., & Paisooksantivatana, Y. (2012). Antioxidant Activity and Selected Chemical Components of 10 Zingiber spp. in Thailand. Journal of Developments in Sustainable Agriculture, 7: 89–96.
Mishra, B., Gautam, S., & Sharma, A. (2004). Shelf-life extension of fresh ginger (Zingiber officinale) by gamma irradiation. Journal of Food Science, 69(9): M274-M279.
Mishra, R.K., Kumar, A., & Kumar, A. (2012). Pharmacological activity of Zingiber officinale. International Journal of Pharmaceutical and Chemical Sciences 1: 1422 – 1427.
Uhl, S.R. (2000). Spices, Seasonings, dan Flavorings. Technomic Publ. Co. Inc., Lancaster – Basel. Young, H.Y., Chiang, C.T., Huang, Y.L., Pan, F.P., Chen, G.L. (2002). Analyical and stability studies of ginger preparations. J.Food and Drug Analysis 10: 149 – 153.
Zhang, X. Iwaoka, W. T., Huang, A. S., Nakamoto, S. T., R. Wong. (1994). Gingerol decreases after processing and storage of ginger. Journal of Food Science 6: 1338 – 1340.

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Cinnamaldehyde, major component of cinnamon bark essential oil

Cinnamon bark have spicy, sweet, and woody aroma. It is widely used as a flavoring agent in many foods. In Indonesia, people use it as important ingredient for "kolak", a type of dessert or an appetizer that is often served during iftar, made from coconut milk and banana. It gives a delicious aroma. So what exactly is the major component of cinnamon bark essential oil and what is its impact on the aroma? As in other Southeast Asian countries, such as the form of raw cinnamon bark, is more widely used in traditional Indonesian food , rather than the form of essential oil. This plant has been cultivated as a commercial crop in this country since the occupation period of the Dutch East Indies. Even the major export is in the form of dried cinnamon bark (95 %), the rest is powder. Depending on the type of raw material, it shows distinctly different characteristics. It has a major component that gives a distinctive character. The major component of cinnamon bark essential oil is cinnamaldehyde. Beside that, it contains α - pinene, α - phellandrene, β - phellandrene, (E)- caryophillene, (E)-cinnamyl acetate, benzaldehyde, coumarin, linalool, safrole, 1,8-cineole and sometimes eugenol in varying amounts. Cinnamaldehyde gives pungent aroma and flavor to cinnamon bark essential oil. Therefore, the product of Cinnamomum cassia varieties, which showed high cinnamaldehyde content, has a pungent aroma, so that these varieties are used as raw materials of drugs. While the essential oil of Cinnamomum zeylanicum has a soft flavor because of its low cinnamaldehyde levels. In foods, the major component of cinnamon bark essential oil may act as antioxidant and antimicrobial agent.

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