title: Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment.
abstract: In this study, the high-amylose corn starch-cinnamaldehyde inclusion complex was prepared by an ultrasound treatment and its releasing characteristic was investigated. The results showed that the ultrasound treatment (35°C, 10min and 250W) generated a higher encapsulation rate of 40.2% than the conventional treatment (encapsulation rate, 5.7%). Data obtained from Fourier-transform infrared (FT-IR) spectroscopy and thermogravimetric analysis (TGA) indicated that cinnamaldehyde was successfully encapsulated by high-amylose corn starch and the encapsulation significantly increased the dissociation temperature of cinnamaldehyde by around 70°C. Compared to the physical mixture of high-amylose corn starch and cinnamaldehyde, the formed inclusion complex had good retention ability and reduced the releasing rate of cinnamaldehyde from 57.5% to 28.4% in the first week. These results suggest that cinnamaldehyde could be encapsulated by high-amylose corn starch with an ultrasound treatment for presenting the releasing behavior in food preservation.
authors.affiliation: The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. yqtian@jiangnan.edu.cn
authors.forename: Yaoqi
authors.initials: Y
authors.lastname: Tian
authors.forename: Yanqiao
authors.initials: Y
authors.lastname: Zhu
authors.forename: Mohanad
authors.initials: M
authors.lastname: Bashari
authors.forename: Xiuting
authors.initials: X
authors.lastname: Hu
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D000171:Acrolein / Q000031:analogs & derivatives* / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D002214:Capsules / Q000138:chemical synthesis; D005520:Food Preservatives / Q000138:chemical synthesis; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*; D014463:Ultrasonography; D003313:Zea mays / Q000737:chemistry
chemical_list: D002214:Capsules; D005520:Food Preservatives; D000171:Acrolein; D013213:Starch; D000688:Amylose; C012843:cinnamaldehyde