Application of cinnamaldehyde in food industry

It is commonly used in edible spices, preservatives and anti mildew agents (paper), and also a good seasoning (material) oil to improve the taste and flavor Such as: instant noodles, chewing gum, areca and other food, as well as bread, cake, pastry and other baked food At present, cinnamaldehyde has been applied in food additives in the United States and Japan, mainly using its functions of sterilization, disinfection and antisepsis Cinnamaldehyde, as a food fungicide, is non-toxic or low toxic to human body, and has a strong inhibitory effect on the propagation of microorganisms It is soluble in ethanol, ether, chloroform, grease, etc When the concentration is 2.5 × 10-4, it has strong antibacterial effect on Aspergillus flavus, Aspergillus niger, Penicillium tangerine, Fusarium moniliforme, Alternaria, Geotrichum candidum and yeast Cinnamaldehyde has a good effect on inhibiting mold It can inhibit the growth of mould and has strong antibacterial effect It can effectively kill bacteria and Escherichia coli Cinnamaldehyde is an active antifungal substance Foreign researchers have studied the antifungal effect of cinnamaldehyde on 22 kinds of conditional pathogenic fungi The results showed that cinnamaldehyde had antibacterial effect on all the tested bacteria It was found that cinnamaldehyde had obvious anti Aspergillus flavus effect in the study of anti Aspergillus flavus effect and ultrastructure Mainly through the destruction of fungal cell walls, so that drugs penetrate into fungal cells, destroy organelles and play a bactericidal role.