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

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.