Ultrasonic encapsulation of cinnamon flavor to impart heat stability for baking applications. (February 2020)

• Record Type: Journal Article
• Authors: Gong, Curtis; Lee, Michelle C.; Godec, Mary; Zhang, Zhong; Abbaspourrad, Alireza
• Is Part Of: Food hydrocolloids. Volume 99(2020)
• Publication Date: 2020-02
• Subjects: Cinnamaldehyde -- Ultrasonication -- Polysaccharide cross-linking -- Heat stability -- Flavor encapsulation -- Yeast interactions; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2019.105316
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The objective of this study was to enhance the heat stability of cinnamon flavor by ultrasonication-assisted microencapsulation and reduce the interaction of encapsulated cinnamaldehyde with yeast for baking applications. Microcapsules were formed by ultrasonication-induced cross-linking of chitosan and pectin. Cinnamaldehyde, the principal component of cinnamon essential oil, was incorporated with carrier oil into the cross-linked capsules. Capsule formation was verified using infrared spectroscopy and scanning electron microscopy. The formulation was spray dried and heated to determine the stability of the flavor at baking temperatures (150–250 °C). Gas chromatography was utilized to quantify the remaining cinnamaldehyde in the heated samples. Compared to pure cinnamaldehyde and the unsonicated formulation, the ultrasonicated microcapsules exhibited significantly higher cinnamaldehyde retention at high temperatures (>150°C). Yeast growth studies were also performed in which Saccharomyces cerevisiae displayed less growth inhibition when subjected to encapsulated cinnamaldehyde versus pure cinnamaldehyde of the same concentration. Graphical abstract: Image 1 Highlights: Cinnamaldehyde is susceptible to evaporation during baking and can inhibit yeast growth Cinnamaldehyde was encapsulated utilizing an ultrasonication induced cross-linking approach Ultrasonication promoted amide bonding of chitosan and pectin that resulted in a stable capsule Encapsulation using ultrasonication provided increased heat stability for cinnamaldehyde This delivery system decreased cinnamaldehyde's capacity to inhibit yeast growth