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Cinnamon: ancient knowledge with new perspectives in food packaging
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Orientador(es)
Resumo(s)
Since ancient times, the human species
have been using plants and spices for many
purposes. Cinnamon is obtained from the trees
belonging to genus Cinnamomum. The most
important species of cinnamon include
Cinnamomum zeylanicum Blume or C.
verum J. Presl. (true cinnamon), Cinnamomum
aromaticum Nees or Cinnamomum cassia (L.) J.
Presl (Chinese cinnamon or cassia cinnamon),
Cinnamomum burmannii (Nees & T. Nees) Blume
(Indonesian cinnamon) and Cinnamomum
loureiroi Ness (Vietnamese cinnamon).
Cinnamon is a natural product with
numerous benefits for human health and it can be
used in different forms as whole, ground, as
extract or essential oil. Due to its benefictc,
presents a great potential of application in
different fields, not only by food industry, but also
by cosmetics and pharmaceutical industries.
The aim of this work was to carry out an
extensive bibliographic review in order to highlight
the nutritional value of cinnamon (macro and
micro nutrients) and to explore its fields of
application, including food packaging. The final
goal was to evaluate the interest of this aromatic
plant in food packaging.
Descrição
Palavras-chave
Cinnamon Cinnamomum Nutritional Value Food Packaging Aromatic Plants Composição de Alimentos