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Updated: May 5, 2026

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Jaula de ferritina como portador competente para cinamaldehído volátil para mejorar su estabilidad y propiedades de

Xinyi Zhang¹, Wenjing Dong¹, Chang Liu¹

¹State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China.

|December 23, 2025

Abstract:

Cinnamaldehyde (CA) is the characteristic flavor compound of cinnamon, and the high volatility and instability limit its application in food and flavor industries. This study utilized the reversible self-assembly characteristics of Marsupenaeus japonicus ferritin (MjFer) to encapsulate CA within ferritin nanocages, constructing MjFer and CA complex (MjFer-CA). CA could be successfully encapsulated in ferritin cage with an encapsulation efficiency of 22.77 ± 0.74 % with an applying molar ratio of 1:80 (MjFer/CA). MjFer-CA maintained a homogeneous and globular morphology with a diameter of 15.32 nm. Compared to CA, the encapsulated CA within MjFer-CA displayed enhanced thermal stability (40 °C, 60 °C, and 80 °C), photostability (natural and UV light), and storage stability (4 °C and 25 °C). Moreover, electronic nose, GC-MS, and sensory evaluation analyses confirmed the protective effect of ferritin on CA. This investigation proposes ferritin as a promising delivery system for volatile flavor compounds, offering a novel strategy for flavor preservation.

Palabras clave:

Cinamaldehído Ferritina Componentes del sabor Nanocajas Estabilidad

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