Antimicrobial effect of cinnamon (Cinnamomum verum J. Presl) bark essential oil in cream-filled cakes and pastries

Background and objectives: Food poisoning has been always a major concern in health system of every community and cream-filled products are one of the most widespread food poisoning causes in humans. In present study, we examined the preservative effect of the cinnamon oil in cream-filled cakes. Methods: Antimicrobial activity of Cinnamomum verum J. Presl (Cinnamon) bark essential oil was examined against five food-borne pathogens (Staphylococcus aureus, Escherichia coli, Candida albicans, Bacillus cereus and Salmonella typhimurium) to investigate its potential for use as a natural preservative in cream-filled baked goods. Chemical constituents of the oil were determined by gas chromatography/mass spectrometry. For evaluation of preservative sufficiency of the oil, pathogens were added to cream-filled cakes manually and 1 μL/mL of the essential oil was added to all samples except the blank. Results: Chemical constituents of the oil were determined by gas chromatography/mass spectrometry and twenty five components were identified where cinnamaldehyde (79.73%), linalool (4.08%), cinnamaldehyde para-methoxy (2.66%), eugenol (2.37%) and trans-caryophyllene (2.05%) were the major constituents. Cinnamon essential oil showed strong antimicrobial activity against selected pathogens in vitro and the minimum inhibitory concentration values against all tested microorganisms were determined as 0.5 μL/disc except for S. aureus for which, the oil was not effective in tested concentrations. After baking, no observable microorganism was observed in all susceptible microorganisms count in 72h stored samples. Conclusion: It was concluded that by analysing the sensory quality of the preserved food, cinnamon oil may be considered as a natural preservative in food industry, especially for cream-filled cakes and pastries