Chinese scientists have discovered a new natural meat preservative.

In an experiment, cinnamon oil effectively inhibited the growth of Shewanella putrefaciens, a microorganism responsible for the decay of protein products even at low storage temperatures. Even at minimal concentrations, the oil inhibited bacterial growth, damaged their internal and external membranes, disrupted cell integrity, and caused protein and nucleic acid leakage. Additionally, the essential oil increased the level of reactive oxygen species, causing oxidative stress and cell death.

Molecular analysis revealed that the oil's main component, trans-cinnamaldehyde, interferes with key metabolic pathways, including the synthesis of nucleotides, amino acids, and lipids. This deprivesBacteria's energy sources and ability to repair cell membrane damage.

The authors note that cinnamon essential oil could become a safe and effective natural preservative, capable of extending the shelf life of fish and MEAT without the use of chemical additives. In the future, the scientists plan to test the technology under real-world food production conditions.

Previously, scientists identified a side effect of cinnamon. it turned out that cinnamaldehyde, the spice's active ingredient, can increase the elimination of drugs from the body, reducing their effectiveness.