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Microencapsulation enhances the antifungal activity of cinnamaldehyde during the period of peanut storage

文献类型： 外文期刊

作者： Zhang, Chenxi 1 ; Pan, Lin 1 ; Ma, Junning 1 ; Yu, Qiang 2 ; Yu, Xiaohua 2 ; Hussain, Sarfaraz 1 ; Li, Xu 1 ; Li, Yujie 1 ; Guan, Yue 3 ; Li, Yifei 1 ; Xing, Fuguo 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs PR China, Beijing 100193, Peoples R China

2.Qingdao Tianxiang Foods Grp Co, Qingdao 266737, Peoples R China

3.Zhejiang Univ Technol, Coll Food Sci & Engn, Hangzhou 310014, Peoples R China

4.Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

关键词： Cinnamaldehyde; Calcium alginate; Microcapsules; Aspergillus flavus; Aflatoxins

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 180 卷

页码：

收录情况： SCI

摘要： Cinnamaldehyde is one of the most effective anti-fungal and anti-aflatoxigenic plant extracts. However, the high volatility, irritating odor and instability under adverse abiotic factors restrict its direct application in food in-dustry. Previous studies indicated that the encapsulation of essential oils with calcium alginate could protect their active compounds from environmental conditions and increase their functional capabilities. Herein, the cinnamaldehyde microcapsules (Cin-Mc) were developed on the basis of calcium alginate polymer, and its physico-chemical properties and bio-efficacies were characterized. Cinnamaldehyde was embedded in calcium alginate and the Cin-Mc was successfully made. Compared with free cinnamaldehyde, the thermal stability was enhanced, and irritating odor was decreased in Cin-Mc. Most importantly, Cin-Mc exhibited sustained release of cinnamaldehyde for 20 days at 25 degrees C, which leads to substantially enhanced anti-fungal and anti-aflatoxigenic effect against Aspergillus flavus during 4-month storage of unshelled peanut kernels, as compared to free cin-namaldehyde. Due to Cin-Mc's potent antioxidant and antifungal properties, stored peanuts could be effectively preserved against from lipid peroxidation and fungal contamination. Taken together, Cin-Mc displayed better application prospects in food storage than free cinnamaldehyde.

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