article · Applied Biological Chemistry
Steam distillation of cinnamon leaf essential oil is often energy-intensive and slow, frequently leading to poor yields and product degradation. To resolve these limitations, process parameters were optimised using response surface methodology to maximise yield while retaining oil quality. The study evaluated extraction times between 120 and 210 minutes, temperatures from 105 to 115 °C, and feed masses of 300 to 600 grams. Optimal conditions of 175.43 minutes at 105 °C with a 600-gram feed mass produced a 2.9% oil yield containing 34.6% cinnamaldehyde. The resulting oil was dominated by eugenol at 60.68% and cinnamaldehyde at 33.94%. In testing, the oil inhibited bacterial growth, especially against Gram-positive bacteria. Furthermore, adding the oil at a 1.2% concentration to minced beef kept total viable bacterial counts below 10^6 CFU/g after 21 days of refrigerated storage at 4 °C.
Traditional extraction methods for essential oils often suffer from high energy costs and reduced product quality. By identifying exact conditions that maximise yield and preserve antimicrobial compounds, this research supports the development of natural food preservation methods. Demonstrating effective bacterial control in minced beef over three weeks of refrigeration provides a practical basis for replacing synthetic preservatives with plant-derived alternatives.
This research provides applied and tested evidence relevant to meat processors, natural preservative manufacturers, and essential oil extractors. It defines specific extraction settings and validates shelf-life extension in minced beef. The technology sits at a laboratory-tested stage, meaning that subsequent development would require testing at pilot or industrial extraction scales, alongside consumer sensory evaluations of treated meat products.
AI-generated from the published abstract. Always read the original work before citing.
Abstract Cinnamon leaf essential oil extraction using steam distillation method is a time-consuming and energy-intensive process. Furthermore, a lower yield and a higher rate of product degradation are this method’s main drawbacks. Thus, the goal of this research is to optimize the extraction process parameters of cinnamon leaf essential oil in response to maximizing the yield while retaining quality by using response surface methodology (RSM). The application of extracted essential oil on minced beef to assess its preservative effect was also the other objective of this research. Extraction time (120–210 min), extraction temperature (105–115 ℃), and feed mass (300–600 g) were the chosen independent variables of the optimization experiment using central composite design (CCD). Furthermore, the extracted essential oil’s antibacterial and microbiological preservative activity on minced beef was evaluated. At extraction time of 175.43 min, extraction temperature of 105 °C, and a feed mass of 600 g, the optimum predicted value of cinnamon leaf essential oil yield and cinnamaldehyde concentration (% area) was 2.9% and 34.6%, respectively. Moreover, the second-order polynomial equation fits the experimental data for 20-run experimental data. The chemical composition of cinnamon leaf essential oil extracted at optimal conditions was dominated by eugenol (60.68%) and cinnamaldehyde (33.94%). Additionally, the optimally extracted cinnamon essential oil inhibited the growth of bacteria, particularly gram-positive bacteria. After twenty-one days of storage at 4 °C, total viable count of minced beef seasoned with cinnamon essential oil at concentration of 1.2% (v/v) was lower than 10 6 CFU/g. To conclude, optimized cinnamon leaf essential oil extraction process provides better yield while retaining its functional properties.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.1186/s13765-023-00798-y
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
