Efecto antimicrobiano de un recubrimiento activo con aceite esencial de flor de canela en mora de castilla (Rubus glaucus Benth)

Abstract

The blackberry is considered native of South America, occurs in the central inter-Andean zone of Ecuador, being Tungurahua one of the provinces with the highest production. It is known to contain nutritional and antioxidant characteristics that contribute to the body. Due to its soft texture in its drupes and its poor post harvest handling, they make it labile and perishable in a very short time. In this work, a coating based on achira flour was evaluated with and without the addition of 1 percent cinnamon flower essential oil against a control sample of blackberry. Microbiological, sensory, physicochemical, colorimetric and texture analyzes were performed to determine the effect of the coating. Positive results were obtained in the coating with cinnamon flower essential oil; since it is the one that presents the best microbial attack. A decrease of 1.32 and 1.17 log cfu for every gram less than MC and RC respectively in RC-AE was reported; while on day 8 it presented 1.38 and 1.33 log cfu for every gram less than MC and RC respectively. Cinnamon essential oil shows an effective antimicrobial activity and health benefits, which is why it is considered a potential food additive.