フェリチンケージを揮発性シンナムアルデヒドの適切な担体として利用し、その安定性と風味保持特性を向上させる

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.