Journal
FOOD HYDROCOLLOIDS
Volume 99, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105316
Keywords
Cinnamaldehyde; Ultrasonication; Polysaccharide cross-linking; Heat stability; Flavor encapsulation; Yeast interactions
Categories
Funding
- National Science Foundation Materials Research Science and Engineering Centers (MRSEC) program [DMR 1719875]
Ask authors/readers for more resources
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 degrees 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 degrees 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available