Adding cinnamon (Cinnamonum cassia Blume) extract into the adhesive used to affix stickers to a chocolate package is an effective method for protecting chocolate products from infestation by the Indian meal moth (Plodia interpunctella Hübner). Chocolate packages treated with adhesive including 0.02% and 0.025% of cinnamon extract were not infested with the Indian meal moth for up to 30 days at 28.1℃ and 70-75% RH, whereas 100% of the packages without the extract were infested in the no-choice test. Chocolate packages treated with adhesive including 0.02% and 0.025% of cinnamon extract in the quadruple choice test were not infested with the Indian meal moth for up to 60 days at 28.1℃ and 70-75% RH, whereas 100% of the packages without the extract were infested. A panel test showed that the cinnamon extract treatment would not affect consumers’ choices.

In order to develop antimicrobial substances, many kinds of medicinal herbs were extracted with absolute ethanol and then antimicrobial activities against various microorganisms were investigated. Ethanol extract from cinnamon bark showed the strongest antimicrobial activity on the growth of almost all submitted microorganisms. Specially, molds such as Aspergillus sp. and Pencillium sp. were inhibited strongly. Therefore, the crude antimicrobial substance from the ethanol extract was fractionated with various solvents such as n-hexane, chloroform, ethyl acetate, and n-butyl alcohol and then their antimicrobial activities were tested. Among the various solvent fractions from the ethanol extract, n-hexane fraction was the best in antimicrobial activity especially against molds. There were no significant changes in antimicrobial activity of the n-hexane fraction by heat treatment at 100℃ for 60 min or 121℃ for 15 min and by the change of pH 4.0-10.0. We could get the results that the n-hexane fraction of cinnamon bark extract showed not only antimutagenicity but also no mutagenicity by Ames test with Salmonella typhimurium TA 98 and TA 100.

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.

This study measured the plasma and liver concentrations of cytokines, the distribution of blood lymphocyte subpopulations (CD4 and CD8), plasma levels of nitrite (NO3 –) and nitrate (NO2 –), intercellular adhesion molecule 1 (ICAM-1), cytokine-induced neutrophil chemoattractant 1 (CINC-1), prostaglandin E2 (PGE2), and peritoneal lavage fluid (PLF) levels of monocyte chemotactic protein 1 (MCP-1) and CINC-1 in order to examine the anti-inflammatory activity of the cinnamon extract in lipopolysaccharide (LPS)-exposed rats. The plasma concentrations of interleukin (IL)-1β, IL-6, and tumor necrosis factor α (TNF-α) were lower in the cinnamon extract groups than in the control group at both 2 and 5 h after LPS injection. Furthermore, the liver concentrations of IL-1β, IL-6, and TNF-α were lower in the cinnamon extract groups than in the control group at 5 h after LPS injection. Plasma IL-10 concentrations were higher in the cinnamon extract groups than in the control group at both 2 and 5 h after LPS injection, and liver concentrations of IL-10 did not differ significantly among all treatment groups at 5 h after LPS injection. The distribution of CD4 tended to increase, and that of CD8 tended to decrease in the cinnamon extract groups. The CD4/CD8 ratio was increased in the cinnamon extract groups. The plasma concentrations of NO3 –/NO2 –, ICAM-1, CINC-1, and PGE2 and the PLF concentrations of MCP-1 and CINC-1 exhibited a tendency to decrease in the cinnamon extract groups. These results indicate that cinnamon extract can exert functional anti-inflammatory effects.

곶감은 상온 유통 시 백분과 곰팡이가 발생하고, 갈변과 조직의 경화가 일어난다. 이러한 문제점을 해결하여 상품성을 유지하고자 계피추출물처리와 포장재에 따른 곶감의 품질변화를 알아보았다. 그 결과 계피추출물에 곶감을 침지한 후 대조구(무포장), LDPE(low density polyethylene)필름포장구과 적층필름포장구(Nylon/LDPE)로 각각 포장하여 상온()에서 100일간 저장 시 다른 포장구 보다 적층필름포장구(Nylon/LDPE)가