Abstract
The present chapter reviews and analyzes information on the combinational approach to formulating antimicrobial and antioxidant edible films using pectin and cinnamon leaf oil (CLO). Pectin and CLO are food ingredients that are generally recognized as safe. They can be combined to formulate antioxidant and antimicrobial edible films. The use of pectin as a carrier of CLO offers stability to the oil components and facilitates their application to food systems, maintaining the bioactive properties of CLO. The use of free CLO has been effective as an antimicrobial and antioxidant agent; however, the effective concentrations can negatively affect the sensorial acceptability of the treated food. Although, when these two substances are combined to formulate an edible coating, the negative effects can be solved. The antifungal, antibacterial, and antioxidant efficacy of this combination has been tested mainly in fresh produce; nevertheless, its application can be contemplated and suggested in other types of food.
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