Abstract

Essential oils have been studied for their antimicrobial activity in vapor phase, which allows their application as antimicrobials for food preservation. This work evaluated water and essential oil release from cinnamon essential oil alginate beads in vapor phase, in different packaging systems and temperatures. Alginate beads with 5% (v/v) cinnamon essential oil were prepared and disposed in two types of containers (hermetic and perforated packages), at two different temperatures (4 and 25°C). Their weight (water and essential oil) loss was monitored over time. Essential oil released from beads in both packages at 4°C was also evaluated through gas chromatography-mass spectrometry. Water loss was faster in perforated package at 25°C, followed by hermetic package at 25°C, perforated package at 4°C, and hermetic package at 4°C. At 4°C, essential oil release rate was higher in perforated than in hermetic package, and after 21 days of storage, beads in both packages had already lost 96.27 and 96.19% of their initial content of cinnamaldehyde, respectively. Understanding water and essential oil release in different surroundings helps to choose suitable conditions for bead storage before their application in food package and know the number of beads needed to inhibit foodborne microorganisms in fresh food packages.

Keywords: cinnamon essential oil, alginate beads, vapor phase, water loss, food package headspace
