Aplicación del aceite esencial de cinnamomum zeylanicum (canela) como alternativa en la conservación química de alimentos

Abstract

The application of the essential oil of Cinnamomum zeylanicum (Cinnamon) is proposed as an alternative in the chemical preservation of food. The food industry, in the need to offer products with high quality and nutritional standards, makes use of traditional synthetic agents, the same ones that lead to negative reactions that arise in human health. Objective: Analyze the application of the essential oil of Cinnamomum zeylanicum, through a bibliographic review of scientific articles for its use as an alternative to chemical preservatives for the safe consumption of food products. Methodology: it is suggested to obtain the essential oil by means of the technique of hydrodistillation assisted with microwaves, later the identification of the chemical compounds that contains the essential oil of cinnamon by gas chromatography coupled to mass spectrophotometry, the parameters for the quality control of the product are also presented, essential oil of the plant material under study, the Kirby-Bauer method is also proposed in different concentrations of the oil to know the minimum inhibitory concentration and minimum bactericidal concentration. Conclusion: The application of the essential oil of Cinnamomum zeylanicum is shown to be a natural alternative to preserve food, obtaining positive results in concentrations of the essential oil of cinnamon.