Application Of Cinnamic Acid In Food

- Jun 12, 2018-

Application of cinnamic acid in food--the first choice of cinnamaldehyde fruit antiseptic and preservative

China is the world's largest producer of fruit. In 2010, the total output reached 120 million tons. Since 1993, China’s fruit output has ranked first in the world, ranking 18th in the world for the first time in fruit production. Due to the perishable nature of fruits and the seasonal and regional nature of their production, fruit preservation and preservation are even more important in our country. The promotion and popularization of high-efficiency, low-toxic anti-corrosion preservatives and their use technologies can lay a good foundation for annual sales of fruits, bumper harvests, ease of centralized listing pressure, reduction of decay, and promotion of circulation. The anti-corrosion preservatives used in the storage and transportation of fruits in China are mainly carbendazim, thiabendazole, thiophanate-methyl, benomyl, imazalil, sec-butylamine, iprodione, sulphur dioxide, etc., but These preservatives have problems of high cost, residual toxicity, or poor efficacy. As a result, people with black hearts violated national laws and regulations and used waxed and preserved fruits such as apples, oranges and oranges. However, although this can extend the storage time and keep it bright, it is easy to cause “bad outside”, because the paraffin is not gas-permeable, which can easily lead to the escape of heat and harmful gases and form anaerobic decay.

Therefore, it is important and urgent to look for low-toxicity, safe, high-efficiency, easy-to-use, and inexpensive fruit anti-corrosion preservatives. To this end, the relevant expert team of South China Agricultural University made arduous efforts. The team used 90 kinds of plant essential oils as test materials, and fumigation treatment of fruits had a lot of comparative research on the preservation of apricot and kiwifruit. The results showed that the essential oils with strong bacteriostasis, such as cinnamon essential oil, cinnamaldehyde and Litsea cubeba, were selected. Among them, eleven kinds of plant essential oils such as geraniol and bay leaf oil, among which cinnamaldehyde used for soaking and fumigation were the best for the treatment of Penicillium citrinum. Tests showed that citral aldehyde alone can not achieve good antiseptic effect when soaked in citrus and strawberry, but cassia aldehyde fumigation alone can achieve better antiseptic effect. In addition, the use of cinnamaldehyde combined with chitosan coating can achieve better preservation and preservation of fruits. Cinnamaldehyde has the advantages of low toxicity, safety, low cost and aromatic odor. As a safe natural source material, the “National Food Safety Standard Food Additive Use Standard” GB27602011 edition strictly limits the amount of other antisepsis and preservatives for cinnamon. Aldehydes only said "the amount of use required for production", which means there is no limit. In view of the above advantages of cinnamaldehyde, combined with its use of methods to dip fruit, fumigation, and pre-harvest spraying flexibility, experts assert that cinnamic aldehyde is expected to become the most common fruit anti-corrosion preservatives.