NZ Baking Industry

Cinnamon based packaging could prevent food spoilage

Bakeryandsnacks.com (18/07/08) reported that a new study shows that active paper containing a cinnamon based coating inhibits black bread mould on white bread. Active packaging changes the conditions of the packaged food to either extend the shelf life or improve its safety while ensuring quality. Processors are increasingly interested in it to prevent spoilage of foods through moulds. Researchers at the University of Zaragoza, found that solid wax paraffin incorporating cinnamaldehyde fortified cinnamon essential oil is an efficient antimicrobial coating for paper or board packaging to inhibit white bread spoilage. This is an especially smart system as no direct contact between the food and the packaging is required. Although further work is required to optimise the packaging, trials showed that after three days of storage almost complete inhibition is obtained with 6 percent cinnamon essential oil.