Optimizing the extraction of essential oil from cinnamon leaf (Cinnamomum verum) for use as a potential preservative for minced beef

Abstract Cinnamon leaf essential oil extraction using steam distillation method is a time-consuming and energy-intensive process. Furthermore, lower yield higher rate of product degradation are this method’s main drawbacks. Thus, the goal research to optimize process parameters cinnamon in response maximizing while retaining quality by surface methodology (RSM). The application extracted on minced beef assess its preservative effect was also other objective research. Extraction time (120–210 min), temperature (105–115 ℃), feed mass (300–600 g) were chosen independent variables optimization experiment central composite design (CCD). oil’s antibacterial microbiological activity evaluated. At 175.43 min, 105 °C, 600 g, optimum predicted value cinnamaldehyde concentration (% area) 2.9% 34.6%, respectively. Moreover, second-order polynomial equation fits experimental data for 20-run data. chemical composition at optimal conditions dominated eugenol (60.68%) (33.94%). Additionally, optimally inhibited growth bacteria, particularly gram-positive bacteria. After twenty-one days storage 4 total viable count seasoned with 1.2% (v/v) than 10 6 CFU/g. To conclude, optimized provides better functional properties.