Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature
In this study, starch-cinnamaldehyde complexes were prepared by wet method (aqueous ethanol solvent) and dry method (solvent-free) under different temperatures to regulate the formation ability, release behavior, and antibacterial activities of starch-cinnamaldehyde complexes. Successful inclusion c...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Elsevier BV
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/108658/ |
| _version_ | 1848865188590125056 |
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| author | Gao, Qing Sun, Yanan He, Ruolan Zheng, Jiabao Zhang, Bin Tan, Chin Ping Fu, Xiong Huang, Qiang |
| author_facet | Gao, Qing Sun, Yanan He, Ruolan Zheng, Jiabao Zhang, Bin Tan, Chin Ping Fu, Xiong Huang, Qiang |
| author_sort | Gao, Qing |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this study, starch-cinnamaldehyde complexes were prepared by wet method (aqueous ethanol solvent) and dry method (solvent-free) under different temperatures to regulate the formation ability, release behavior, and antibacterial activities of starch-cinnamaldehyde complexes. Successful inclusion complexes (ICs) between V-type starch and cinnamaldehyde were detected only at the wet method preparation over 65 °C. Increasing the complexing temperature facilitated the formation and ordered structures of wet method-prepared starch-cinnamaldehyde ICs, but not for those prepared by dry method. The encapsulation efficiency of cinnamaldehyde in wet method ranged from 15.25 to 62.38 mg/g, significantly higher than that in dry method (12.39–17.20 mg/g). In wet method, ethanol concentration at 50 (w/w) could elevate the complexation efficiency compared with ethanol concentration at 40 and 60 (w/w). Notably, IC prepared using 50 (w/w) aqueous ethanol at 75 °C (75 °C 50 IC) contained the highest cinnamaldehyde content (62.38 mg/g) and largest degree of long- and short-range molecular order. Despite the high volatility of cinnamaldehyde, the 75 °C 50 IC sustainably released the cinnamaldehyde for over two weeks at 50 °C and 57 relative humidity, and it also exhibited significant inhibition against Staphylococcus aureus and Escherichia coli. |
| first_indexed | 2025-11-15T14:00:44Z |
| format | Article |
| id | upm-108658 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T14:00:44Z |
| publishDate | 2023 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1086582024-09-26T08:32:02Z http://psasir.upm.edu.my/id/eprint/108658/ Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature Gao, Qing Sun, Yanan He, Ruolan Zheng, Jiabao Zhang, Bin Tan, Chin Ping Fu, Xiong Huang, Qiang In this study, starch-cinnamaldehyde complexes were prepared by wet method (aqueous ethanol solvent) and dry method (solvent-free) under different temperatures to regulate the formation ability, release behavior, and antibacterial activities of starch-cinnamaldehyde complexes. Successful inclusion complexes (ICs) between V-type starch and cinnamaldehyde were detected only at the wet method preparation over 65 °C. Increasing the complexing temperature facilitated the formation and ordered structures of wet method-prepared starch-cinnamaldehyde ICs, but not for those prepared by dry method. The encapsulation efficiency of cinnamaldehyde in wet method ranged from 15.25 to 62.38 mg/g, significantly higher than that in dry method (12.39–17.20 mg/g). In wet method, ethanol concentration at 50 (w/w) could elevate the complexation efficiency compared with ethanol concentration at 40 and 60 (w/w). Notably, IC prepared using 50 (w/w) aqueous ethanol at 75 °C (75 °C 50 IC) contained the highest cinnamaldehyde content (62.38 mg/g) and largest degree of long- and short-range molecular order. Despite the high volatility of cinnamaldehyde, the 75 °C 50 IC sustainably released the cinnamaldehyde for over two weeks at 50 °C and 57 relative humidity, and it also exhibited significant inhibition against Staphylococcus aureus and Escherichia coli. Elsevier BV 2023 Article PeerReviewed Gao, Qing and Sun, Yanan and He, Ruolan and Zheng, Jiabao and Zhang, Bin and Tan, Chin Ping and Fu, Xiong and Huang, Qiang (2023) Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature. Food Hydrocolloids, 136 (pt.A). pp. 1-10. ISSN 0268-005X; ESSN: 1873-7137 https://www.sciencedirect.com/science/article/pii/S0268005X22008050 10.1016/j.foodhyd.2022.108285 |
| spellingShingle | Gao, Qing Sun, Yanan He, Ruolan Zheng, Jiabao Zhang, Bin Tan, Chin Ping Fu, Xiong Huang, Qiang Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature |
| title | Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature |
| title_full | Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature |
| title_fullStr | Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature |
| title_full_unstemmed | Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature |
| title_short | Molecular encapsulation of cinnamaldehyde in V-type starch: the role of solvent and temperature |
| title_sort | molecular encapsulation of cinnamaldehyde in v-type starch: the role of solvent and temperature |
| url | http://psasir.upm.edu.my/id/eprint/108658/ http://psasir.upm.edu.my/id/eprint/108658/ http://psasir.upm.edu.my/id/eprint/108658/ |