Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to
evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal
effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger,
Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae.
Then, Aspergillus sp was selected to assess antifungal activities of different doses of cinnamon extract in bread
slices. Cinnamon extract at a dose of 64 mg/ml completely inhibited all standard and ...