Natural Antimicrobial Agents of Cinnamon (Cinnamomum zeylanicum L and C. cassia) and Vanilla (Vanilla planifola, V.pompona, and V. tahitensis) for Extending the Shelf-life of Fresh-Cut Fruits
Currently there is an increasing demand for fresh-cut fruits due to their convenience and health benefits. However, the different food borne disease outbreaks associated with fresh produce has challenged the fresh-cut fruit industry. Owing to the increasing consumers’ concern about chemical preservatives and the stringent legislation on some of the existing preservatives, the need of substituting chemical preservatives with more consumer friendly and safe natural products is getting a growing demand. Many researchers have investigated the antimicrobial effects of spices and herbs such as cinnamon and vanilla, which have acceptable aroma and flavour for consumers in the North America. This review article describes the application of natural plant-derived antimicrobial agents in controlling pathogenic and spoilage microorganisms associated with fresh-cut fruits with special emphasis on the use of vanilla and cinnamon.