Effects of Cinnamon Bark Essential Oil (Cinnamomum burmannii) on Characteristics of Edible Film and Quality of Fresh Beef

The effects of cinnamon bark essential oil on the characteristics of edible film and the quality of fresh beef were investigated to determine its ability to extend fresh beef shelf life. Films were prepared by incorporating cinnamon bark essential oil (0, 0.5, 1.0, 1.5 and 2%) into a film mixture of tapioca starch and glycerol. The selected film and control solution were applied to evaluate fresh beef quality. The concentration of cinnamon bark essential oil did not affect the thickness but significantly affected the water vapor transmission rate, tensile strength, elongation and antibacterial activity of edible film. The water vapor transmission rate was found to be lowered with the increasing cinnamon bark oil concentration. An increase of tensile strength was observed with increasing oil concentration up to 1.5%. The elongation of film was significantly reduced to 58.56% while an improved antibacterial activity of edible film resulted by oil addition. Overall, results indicate that 2% cinnamon bark oil enriched film preserves freshness of beef. The addition of cinnamon bark oil to an edible coating is effective in reducing microbial growth and lipid oxidation while the edible film enriched with 2% cinnamon bark oil would maintain the freshness of beef as long as 15 days during storage.