Cinnamon essential oil kills bacteria that cause spoilage in fish and meat.
Scientists from China have found a natural alternative to synthetic preservatives — cinnamon essential oil has been shown to effectively kill bacteria that cause spoilage in fish and meat. The results were published in the journal Food Bioscience (FB).
In the experiment, cinnamon oil effectively suppressed the growth of Shewanella putrefaciens — a microorganism responsible for the decay of protein products even at low storage temperatures. At minimal concentrations, the oil halted bacterial reproduction, damaged their internal and external membranes, disrupted cell integrity, and caused leakage of proteins and nucleic acids. Additionally, the essential oil increased the levels of reactive oxygen species, causing oxidative stress and cell death.
Molecular analysis revealed that the main component of the oil — trans-cinnamaldehyde — interferes with key metabolic pathways, including the synthesis of nucleotides, amino acids, and lipids. This deprives bacteria of energy sources and the ability to repair cell membrane damage.
The authors note that cinnamon essential oil could become a safe and effective natural preservative capable of extending the shelf life of fish and meat without the use of chemical additives. In the future, scientists plan to test the technology in real food production conditions.
Leave a comment