Cinnamon Essential Oil Delivery Systems: Preparation Processes, Packaging Forms, and Industrialization Potentials

ABSTRACT Cinnamon essential oil (CEO), recognized for its broad‐spectrum antimicrobial and antioxidant properties, is a natural alternative to synthetic preservatives. However, its high volatility, low water solubility, and strong odor limit direct application. This review examines advanced delivery systems—including emulsions, nanocarriers, molecular inclusion complexes, microcapsules, and liposomes—designed to enhance CEO stability, mask undesirable flavors, and enable controlled release. These systems are integrated into active, edible, and intelligent packaging forms. Active packaging extends food shelf life by inhibiting microbial growth, while intelligent packaging incorporates anthocyanin indicators for real‐time freshness monitoring via pH‐responsive color changes. Despite promising laboratory results, industrialization faces challenges such as high equipment costs, expensive raw materials, and stability issues. Future advancements require process optimization, low‐cost carrier development, and composite material strategies to promote functional, intelligent, and scalable CEO delivery systems.