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Enzyme-Modified Soy Protein/Maltodextrin Microcapsules Embedding Cinnamaldehyde: Structure, Release Characteristics,

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Cinnamaldehyde (CIN) was successfully microencapsulated using soy protein and maltodextrin. The resulting microcapsules offer enhanced stability and controlled release, showing significant potential as natural preservatives in food applications.

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Cinnamaldehyde (CIN) possesses valuable antimicrobial and antioxidant properties.
  • Environmental degradation limits CIN's practical application in food preservation.
  • Microencapsulation offers a strategy to enhance CIN's stability and functionality.

Purpose of the Study:

  • To microencapsulate Cinnamaldehyde (CIN) using soy protein isolate hydrolysates and maltodextrin.
  • To characterize the microstructure, controlled-release, and stability of CIN microcapsules.
  • To evaluate the antibacterial efficacy and food preservation performance of CIN microcapsules.

Main Methods:

  • Emulsion preparation and spray drying techniques were employed for microencapsulation.
  • Microstructure was analyzed using microscopy.
  • Controlled-release, thermal stability, antibacterial activity, and antioxidant efficacy were assessed.
  • Preservation performance was evaluated using pork loin models.

Main Results:

  • Optimized conditions yielded an encapsulation efficiency of 70.72%.
  • Microcapsules exhibited smooth spherical structures, improved thermal stability, and a particle size of 291.01 ± 33.64 nm.
  • Enhanced storage stability, sustained-release properties, and significant antibacterial/antioxidant activity were observed.
  • Microcapsules effectively delayed lipid and protein oxidation in pork loin for 6 days.

Conclusions:

  • Successful microencapsulation of Cinnamaldehyde (CIN) was achieved.
  • The developed microcapsules demonstrate improved stability and controlled-release functionalities.
  • CIN microcapsules show strong potential as natural preservatives in the food industry.