Potassium Cinnamate water‑soluble salt of cinnamic acid (CAS 16089‑48‑8) — investigated as a food‑preservative candidate; effectiveness is product‑specific and typically pH‑dependent.
| Benefit |
Typical study/use |
Key findings |
High-quality sources |
| 1 Broad antimicrobial activity |
Matrix/pH dependent; set by challenge tests |
In‑vitro reports activity vs Gram(+) and Gram(−) organisms; membrane and metabolic disruption mechanisms are implicated. |
PMC review |
| 2 Packaging/film incorporation |
Food‑contact polymer films; dosage per substrate |
Potassium cinnamate evaluated in antibacterial films; activity varies by polymer and loading. |
ScienceDirect |
*Set usage by product‑specific challenge testing (pH, aw, packaging). Public sources do not provide a universal food‑use dosage.
Mechanistic highlights
- Membrane disruption: Weak‑acid/cinnamate effects can destabilize bacterial membranes.
- Energy metabolism interference: Reported perturbation of proton motive force and cellular respiration.
- Synergy potential: Patents describe pairing with acetate/propionate systems to broaden coverage.
Safety & practical use
- Regulatory: EU: not on the Union List for food additive preservatives; not authorized for preservative claims. US: cinnamyl derivatives are FEMA‑GRAS as flavorings under 21 CFR 172.515 (flavor use only).
- Formulation: Potassium salt improves water solubility; effectiveness often increases at lower pH. Always run challenge tests in the target matrix.
- Sensory: Cinnamate derivatives can impart flavor at higher levels; screen in the intended product profile.
- Label/claims: Ensure claims comply with local regulations; consult regulatory counsel before marketing preservative function.
