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<p>The aim of this study was to encapsulates cinnamaldehyde (CA) using the complex coacervation technique with soybean protein isolate (SPI) and maltodextrin (MD) as the wall matrix. The physical characteristics of cinnamaldehyde microcapsules (CM) were analyzed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), molecular docking, and thermogravimetric analysis (TG). The results demonstrate that SPI and MD successfully encapsulated CA via hydrogen bonding and electrostatic interactions. The composite exhibited a smooth surface without voids, thereby preventing the rapid volatilization of CA. The thermal stability of CM was significantly improved compared with free CA. CA could be sustainedly released over a period of 10 days under different conditions. On the 10th day, the cumulative release rates of CM stored at 4 ℃, 25 ℃ and 46 ℃ were 39.99%, 48.16% and 76.36%, respectively. Meanwhile, the cumulative release rates of the microcapsules stored at 33%, 52% and 77% relative humidity were 45.97%, 61.51% and 65.90%, respectively. Its release followed the first-order kinetic. CM also inhibited the growth of E. coli, S. aureus, and Aspergillus niger. The shelf life of chilled chicken breast was effectively extended by 9 days upon CM treatment. Compared with the control group, chicken breast treated with CM showed lower pH, reduced thiobarbituric acid reactive substances (TBARS) to 0.14&#xa0;mg/kg, and decreased total volatile base nitrogen (TVB-N). The research provides a valuable information to prepare CA to preserve meat.</p>

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Soy protein isolate-maltodextrin cinnamaldehyde microcapsules: properties and preservation applications

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Mengyuan Zhao,
  • Xiaofei Liu,
  • Yang Liu,
  • Wanxuan Li,
  • Xiangrong Zhang

摘要

The aim of this study was to encapsulates cinnamaldehyde (CA) using the complex coacervation technique with soybean protein isolate (SPI) and maltodextrin (MD) as the wall matrix. The physical characteristics of cinnamaldehyde microcapsules (CM) were analyzed by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), molecular docking, and thermogravimetric analysis (TG). The results demonstrate that SPI and MD successfully encapsulated CA via hydrogen bonding and electrostatic interactions. The composite exhibited a smooth surface without voids, thereby preventing the rapid volatilization of CA. The thermal stability of CM was significantly improved compared with free CA. CA could be sustainedly released over a period of 10 days under different conditions. On the 10th day, the cumulative release rates of CM stored at 4 ℃, 25 ℃ and 46 ℃ were 39.99%, 48.16% and 76.36%, respectively. Meanwhile, the cumulative release rates of the microcapsules stored at 33%, 52% and 77% relative humidity were 45.97%, 61.51% and 65.90%, respectively. Its release followed the first-order kinetic. CM also inhibited the growth of E. coli, S. aureus, and Aspergillus niger. The shelf life of chilled chicken breast was effectively extended by 9 days upon CM treatment. Compared with the control group, chicken breast treated with CM showed lower pH, reduced thiobarbituric acid reactive substances (TBARS) to 0.14 mg/kg, and decreased total volatile base nitrogen (TVB-N). The research provides a valuable information to prepare CA to preserve meat.