Affiliations 

  • 1 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Department of Food Technology, Faculty of Agricultural Technology and Fish Sciences, Alneelain University, Khartoum, Sudan. Electronic address: sulafababikerhassan@gmail.com
  • 2 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China
  • 3 Department of Food Science and Nutrition, Faculty of Agriculture, Food, and Environment, Sana'a University, Sana'a, Yemen
  • 4 Micro-Pollutant Research Centre (MPRC), Institute of Integrated Engineering, Universiti Tun Hussein Onn Malaysia (UTHM), Parit Raja, Batu Pahat 86400, Johor, Malaysia
  • 5 Department of Food Science & Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana
  • 6 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn
  • 7 School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: shi_jiyong@ujs.edu.cn
Int J Biol Macromol, 2024 May 12.
PMID: 38744371 DOI: 10.1016/j.ijbiomac.2024.132336

Abstract

The current study entails the encapsulation validity to enclose naturally occurring food preservatives, such as cinnamon essential oil (CM), within various wall materials. This approach has demonstrated enhanced encapsulated compounds' stability, efficiency, and bioactivity. The base carrier system consisted of a solid lipid (Berry wax, RW) individually blended with whey protein (WYN), maltodextrin (MDN), and gum Arabic (GMC) as wall materials. The resulting formulations were freeze-dried: WYN/RW/CM, MDN/RW/CM, and GMC/RW/CM. The study comprehensively analyzed encapsulation efficiency, morphology, crystallinity, thermal, and physiochemical properties. When RW was combined with WYN, MDN, and GMC, the microcapsule WYN/RW/CM showed the highest efficiency at 93.4 %, while the GMC/RW/CM exhibited the highest relative crystallinity at 46.54 %. Furthermore, the investigation assessed storage stability, release of bioactive compounds, and oxidative stability during storage at 4 °C/ 25 % RH ± 5 % and 25 °C/40 % RH ± 5 % for 55 days, revealing optimal stability in the WYN/RW/CM microcapsule. Additionally, the antimicrobial activity was assessed at various concentrations of microcapsules, revealing their inhibitory effect against Escherichia coli (gram-negative) and Staphylococcus aureus (gram-positive) bacteria. The WYN/RW/CM microcapsule exhibited the highest inhibition activity in both strains, reaching 40 mm. This study demonstrates that combining WYN with RW as a wall material has greater efficiency in encapsulation and potential uses in various industrial sectors.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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