Abstract
Herbs and spices are being used by various food and nonfood industries due to their antimicrobial nature against pathogenic bacteria. Plants, unlike chemical preservatives, act as a natural source of antimicrobial substance and are historically being employed for treating a myriad of infectious diseases. Increasing demand for preservative-free foods, medicines, and cosmetics has led the researchers to think for better and natural alternatives. Cinnamon essential oil (EO) can be extracted from cinnamon through various techniques including distillation, solvent extraction, and supercritical fluid extraction. The antimicrobial activity of cinnamon essential oil is due to its components including cinnamaldehyde, cinnamic acid, eugenol, and linalool. Cinnamon essential oil finds wide applications in food industries particularly meat and dairy industry. Also, cinnamon essential oil is used by the pharmacological industries as it acts as a potential antiinflammatory, antidiabetic, antioxidant, and anticancer agent.
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