title: Retention and release of cinnamaldehyde from wheat protein matrices.
abstract: Cinnamaldehyde treatment of gliadin films provided a means of decreasing their solubility, increasing their molecular weight profile, and reducing their overall migration into food simulants as a consequence of the high degree of polymerization achieved. Despite losses incurred in the film manufacturing process, and the amount that remained covalently bonded with protein because of cross-linking, the addition of 1.5, 3, and 5% of cinnamaldehyde (g/100 g protein) to gliadins at pH 2 rendered 1.8, 4.8, and 11.0 mg cinnamaldehyde/g film, respectively, available to be released, and therefore to exert antimicrobial activity. Cinnamaldehyde diffusivity was largely dependent on environmental conditions, increasing from 0.49×10(-15) m2/s at 30% relative humidity (RH) to 13.1×10(-15) m2/s at 90% RH and 23 °C. This water sensitivity of films provides a mechanism with a noteworthy potential to retain the compound before its use, to trigger its release when needed, and to modulate the release rate according to the product humidity.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo de Envases, Avenida Agustín Escardino, 7, 46980 Paterna, Valencia, Spain.
authors.forename: Mari Pau
authors.initials: MP
authors.lastname: Balaguer
authors.forename: Mathilde
authors.initials: M
authors.lastname: Borne
authors.forename: Pascale
authors.initials: P
authors.lastname: Chalier
authors.forename: Nathalie
authors.initials: N
authors.lastname: Gontard
authors.forename: Marie-Helene
authors.initials: MH
authors.lastname: Morel
authors.forename: Stephane
authors.initials: S
authors.lastname: Peyron
authors.forename: Rafael
authors.initials: R
authors.lastname: Gavara
authors.forename: Pilar
authors.initials: P
authors.lastname: Hernandez-Munoz
mesh_terms: D019342:Acetic Acid; D000171:Acrolein / Q000031:analogs & derivatives* / Q000737:chemistry; D000900:Anti-Bacterial Agents / Q000737:chemistry*; D003432:Cross-Linking Reagents / Q000737:chemistry*; D004058:Diffusion; D000431:Ethanol; D018857:Food Packaging; D005903:Gliadin / Q000737:chemistry*; D006813:Humidity; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D000432:Methanol; D014908:Triticum / Q000737:chemistry*; D014867:Water
chemical_list: D000900:Anti-Bacterial Agents; D003432:Cross-Linking Reagents; D014867:Water; D000431:Ethanol; D000171:Acrolein; D005903:Gliadin; D019342:Acetic Acid; C012843:cinnamaldehyde; D000432:Methanol