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Highlights: [•] Cinnamon leaf oil in vapor form or in edible pectin films increased the antioxidant capacity of the grapes. [•] Cinnamon leaf oil in vapor form or in edible pectin films reduced the fungal decay of the grapes. [•] Higher concentrations of cinnamon leaf oil in vapor form or in edible pectin films showed increasing odor acceptability of the grapes. [Copyright &y& Elsevier]

Two continuous culture (CC) systems, the rumen simulation technique (Rusitec) and a dual-flow (DF) fermenter, were used to evaluate effects of the essential oil from cinnamon leaf (CIN) on rumen microbial fermentation. Incubations (d 1 through 8 for adaptation and d 9 through 16 for sampling) were conducted concurrently in the 2 systems, with CIN added at 0 (control) and 500 mg/L of rumen fluid culture. Eight Rusitec (920 mL; dilution rate = 2.9%/h) and 6 DF (1,300 mL; dilution rate = 6.3%/h) fermenters were randomly assigned to treatment. Inoculum was prepared from 4 ruminally cannulated lactating Holstein cows fed a total mixed ration consisting of 51% forage and 49% concentrate (dry matter basis). Ruminal pH, total volatile fatty acid (VFA) concentration, and diet digestibility were reduced by CIN addition in the Rusitec but were not affected by CIN administration in the DF. The addition of CIN in the Rusitec decreased apparent N disappearance, NH3-N concentration, and molar proportions of branched-chain VFA. In contrast, in the DF no effect of CIN was observed on apparent N degradation, NH3-N concentration, and molar proportion of branched-chain VFA. In the Rusitec, the molar proportion of acetate was similar between treatments on d 9 and 13, but was lower from d 10 to 12 and higher on d 14 to 16 with CIN than with control (interaction of treatment x sampling day). The molar proportion of acetate remained unaffected by CIN addition in the DF. In both CC systems, the molar proportion of propionate was decreased whereas that of butyrate was increased by CIN addition. In the DF, CIN decreased microbial N flow and efficiency of microbial protein synthesis. Protozoa numbers were lower with CIN than with control in both CC fermenters. In the Rusitec, CIN increased 15IN enrichment in total bacterial fractions, but no effect was observed on the production of microbial N. This study showed that CIN exhibited antimicrobial activity in both CC systems, but the effects were more pronounced in the Rusitec than in the DF system. These differences are likely a reflection of the higher dilution rate in the DF resulting in a lower effective concentration of CIN than in Rusitec. Based on these changes in rumen microbial fermentation, supplementation of CIN at the concentration evaluated in this study may not be nutritionally beneficial to ruminants. [ABSTRACT FROM AUTHOR]

In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association initiated the safety re-evaluation of over 250 natural flavor complexes (NFCs) used as flavor ingredients. This publication, 4th in a series focusing on the safety evaluation of NFCs, presents an evaluation of NFCs rich in hydroxyallylbenzene and hydroxypropenylbenzene constituents using a procedure initially published in 2005 and updated in 2018 that evaluates the safety of naturally occurring mixtures for their intended use as flavoring ingredients. The procedure requires the characterization of the chemical composition for each NFC and subsequent organization of the constituents into defined congeneric groups. The safety of each NFC is evaluated using the conservative threshold of toxicological concern (TTC) approach together with studies on absorption, metabolism and toxicology of the NFC and its constituent congeneric groups. By the application of this procedure, seven NFCs, derived from clove, cinnamon leaf and West Indian bay leaf were affirmed as "generally recognized as safe (GRAS)" under their conditions of intended use as flavor ingredients. An eighth NFC, an oleoresin of West Indian bay leaf, was affirmed based on its estimated intake, which is below the TTC of 0.15 μg/person per day for compounds with structural alerts for genotoxicity. • Safety evaluation of clove, cinnamon leaf and West Indian Bay leaf-derived flavoring ingredients. • Evaluation used procedure developed by the FEMA Expert Panel for natural flavors. • FEMA GRAS status determined/affirmed for 8 natural flavor complexes. [ABSTRACT FROM AUTHOR]