Exploring the effect of cinnamon essential oil to enhance the stability and safety of fresh apples

Abstract

Fruit production has significant position in Pakistan's economy. Area covered with fruit production in Pakistan is 776 thousand hectares and total output of produce is 6,423.9 thousand tones (Faostat, 2014). World Health Organization (WHO) endorses a minimum consumption of 400 g per day to prevent chronic diseases (especially diabetes, heart diseases, and cancers) and supply required micronutrients (especially iodine, calcium, iron, vitamin A, and zinc) (WHO, 2015). The health benefits of apples basically attributed to polyphenolic compounds. The adage "an apple a day keeps the doctor away" due to several bioactive molecules like various phenolic compounds. Health benefits are linked with polyphenols in apples that reduce cancer risk, high anti-oxidative power, anti-inflammatory, antitumor properties, inhibition of carcinogenesis in skin, mammary, and colon etc. Apple comprises on 84.7% water, 0.8 g fiber, 0.4 g proteins, 13.9 g carbohydrates 0.3 g ash, 0.3 g lipid, 8 mg vitamin C, 0.3 mg sodium, 145 mg potassium, 7 mg calcium, 6 mg magnesium, 480 µg iron, 12 mg phosphorus, and 2 µg iodine (Muhammad et al., 2011). Apples are significant contributor of dietary components associated with cardiovascular disease (CVD) prevention. The cardio

Edible coating enriched with cinnamon oil reduces the oxidative stress and improves the quality of strawberry fruit stored at room temperature

“…21,44,45 Both a significant reduction of microorganisms, deteriorating both the quality of products and pathogens, as well as a close relationship between the dose of the applied oil and the degree of inhibition of microbial growth, are reported. 21,22,46,47 Acidity and soluble solid content are indicators that are easy to determine and are related to the ripening and senescence processes of fruit. 48,49 They directly determine the technological usefulness of the fruit, as well as its tastiness.…”

A review on health benefits of phenolics derived from dietary spices

“… Ginger (+)-Catechin (Pubchem CID: 8711) Antioxidant property Antimicrobial Yashin et al (2017) ; Ghafoor et al (2020) ; Takó et al (2020) Gallic acid (Pubchem CID: 361) Gingerol (Pubchem CID: 391126) 9. Cinnamomum verum J. Presl Cinnamon Hydroxycinnamic acids (Pubchem CID: NR) Antimicrobial, antidiabetic and food preservent Prevent oxidative stress and tumor formation Rashid et al (2020) ; Singh et al, (2020) ; Takó et al, (2020) 10. Curcuma longa Linn.…”

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

“…It is not only used for cooking but also in modern and traditional remedies. Cinnamon, similarly to other plants, contains a variety of bioactive compounds that exhibit antimicrobial properties [ 118 ]. There is some evidence that cinnamon essential oil, with antimicrobial properties, can be applied in celery and melons [ 119 , 120 ].…”