Abstract

Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.

摘要

肉桂醛是从肉桂植物（肉桂属）的叶、皮、根和花中提取的精油). 肉桂醛已显示出抗氧化、抗菌、抗糖尿病、抗肥胖和抗癌等生物学功能。然而，肉桂醛的水溶性差以及分子对氧、光和高温的敏感性限制了肉桂醛的直接应用。研究人员正在使用不同的封装技术来最大限度地发挥肉桂醛的潜在生物学功能。为此开发了不同的递送系统，例如脂质体、乳液、生物聚合物纳米颗粒、复合凝聚、分子包合物和喷雾干燥。颗粒大小和形态、组成和物理化学性质影响每个递送系统的性能。因此，个体递送系统对于特定应用具有其优点和局限性。鉴于肉桂醛在功能性食品和食品保鲜中的重要作用，在胶囊化肉桂醛的封装和应用中应采用适当的方法。本综述系统地分析了肉桂醛的现有包封技术的设计、特性、优点和局限性以及食品应用现状。本手稿中提供的信息将有助于在食品和饮料行业中开发和广泛使用载有肉桂醛的颗粒。优点和局限性以及食品应用现状。本手稿中提供的信息将有助于在食品和饮料行业中开发和广泛使用载有肉桂醛的颗粒。优点和局限性以及食品应用现状。本手稿中提供的信息将有助于在食品和饮料行业中开发和广泛使用载有肉桂醛的颗粒。