Cinnamon is Key Ingredient in Anti-Mold Wrapper


New York Times

By Kenneth Chang

Cinnamon, a spice added to breads and other bakery items, soon may also be an ingredient in the wrapper around the bread as a way to keep out mold.

Skip to next paragraph
Wikimedia Commons
Cinnamon may soon be an ingredient in the wrapper, not just the bread.

Observatory: If Traveling Very Fast, the Very Small Just Stick (September 2, 2008)
Observatory: A Blow to the Oxygen Theory of Extinction (September 2, 2008)
More Observatory Columns »

RSS Feed
Get Science News From The New York Times »
In addition to its sweet, woody aroma, cinnamon has long been known for its capacity to stop spoilage. It was one of the ingredients used by ancient Egyptian embalmers, who may not have known about microbes, but could see the effect of the spice.

Spanish researchers took advantage of that property in developing an antimold wrapper. In the Aug. 13 issue of The Journal of Agricultural and Food Chemistry, they report that even with bread already tainted with mold, a wax paper made with 6 percent cinnamon oil inhibited the growth by 96 percent, prolonging freshness by up to 10 days. (Plain wax paper did not slow the mold at all.)

Cristina Nerin, one of the researchers at the University of Zaragoza, said a cinnamon-containing plastic had been developed and was in use commercially.

In addition, the wrapper may also be effective in keeping fruits, vegetables and meats fresh. The researchers said the cinnamon wax paper was safe and environmentally friendly.


Read full story

Join RCA on these social networks:

LinkedIn LinkedIn    Facebook Facebook    Twitter Twitter

RCA is managed by the Kellen Company, an employee-owned association management company providing association and meetings management, public relations, government affairs, marketing, web site development and graphic design services. Offices in Atlanta, New York, Washington, Tucson, Brussels and Beijing.