Publication
Cinnamon: ancient knowledge with new perspectives in food packaging
| dc.contributor.author | Andrade, M. | |
| dc.contributor.author | Ribeiro-Santos, R. | |
| dc.contributor.author | Melo, N. | |
| dc.contributor.author | Sanches-Silva, A. | |
| dc.date.accessioned | 2017-03-03T10:44:03Z | |
| dc.date.available | 2017-03-03T10:44:03Z | |
| dc.date.issued | 2016-06 | |
| dc.description.abstract | 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. | pt_PT |
| dc.description.sponsorship | This work was supported by the research project “Development of an edible film based on whey protein with antioxidant and antimicrobial activity using essential oils” (2012DAN807) funded by the National Institute of Health Dr Ricardo Jorge, I.P. (Lisbon, Portugal). Regiane Ribeiro dos Santos (BEX 8754/14-4) is grateful for her research grant funded by Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES) and Department of Food Technology, Institute of Technology, Rural Federal University of Rio de Janeiro, Brazil. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/4415 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Cinnamon | pt_PT |
| dc.subject | Cinnamomum | pt_PT |
| dc.subject | Nutritional Value | pt_PT |
| dc.subject | Food Packaging | pt_PT |
| dc.subject | Aromatic Plants | pt_PT |
| dc.subject | Composição de Alimentos | |
| dc.title | Cinnamon: ancient knowledge with new perspectives in food packaging | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.title | International Conference on Safety and Innovation in Food Packaging (InSIPack), 16 junho 2016 | pt_PT |
| rcaap.rights | embargoedAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |