Physical Stability and Antimicrobial Activity of Encapsulated Cinnamaldehyde by Self‐Emulsifying Nanoemulsion

Journal of Food Process Engineering - Tập 39 Số 5 - Trang 462-471 - 2016
Wei‐Lu Tian1, Lingling Lei1, Qi Zhang1, Yan Li1,2
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wunan, 430070 China

Tóm tắt

AbstractIn the present study, natural cinnamaldehyde was encapsulated in self‐emulsifying emulsion systems. After optimization, the stability of encapsulated cinnamaldehyde was evaluated by dynamic light‐scattering and electronic nose. The antimicrobial activity of cinnamaldehyde was investigated by minimum inhibition concentration and time‐kill assay. The results showed that pure cinnamaldehyde as oil phase could not form stable emulsion under different oil‐to‐surfactant ratio. Stable cinnamaldehyde nanoemulsions were achieved with the addition of medium‐chain triglyceride. With the exception of temperature, the obtained nanoemulsions were stable against pH and NaCl. Phase separation was observed after 12 days of storage under 37C. Encapsulation efficiency of cinnamaldehyde in nanoemulsions was maintained around 80% within 1 week. Radar plots from electronic nose indicated that encapsulation could slow the release of cinnamaldehyde from nanoemulsion. Hence, the antimicrobial activity of cinnamaldehyde encapsulated in nanoemulsion could provide a long‐term inhibition on the bacterial growth of Escherichia coli compared with pure cinnamaldehyde.Practical ApplicationsThe applications of natural essential oils with their excellent antibacterial activities, such as cinnamon essential oils, as a food additive and green preservative are limited in the food systems, due to their highly instability against environmental conditions including temperature, light, air and others. The emulsification technique has been successfully utilized to overcome this drawback. However, it is known that emulsions with essential oils as oil phase will be highly unstable due to Ostwald ripening. Although the evaluation of the stability and bioactivities of encapsulated essential oil is an important and critical issue during the practical application, hence, studies of the physical properties such as environmental stability, volatility and antibacterial activity can explore the ideal formulation and applications of natural essential oils.

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Thông tin xuất bản

Journal of Food Process Engineering

Tập 39 Số 5

462-471

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