Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake.

This study demonstrates that essential oils derived from cinnamon bark and leaf have the potential to be used as natural antimicrobial ingredient in milk beverages with respect to sensory aspect. This finding promotes the acceptance of natural antimicrobials among consumers, while providing enhanced safer products to the food industry application.