Ultrasonic encapsulation of cinnamon flavor to impart heat stability for baking applications

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.