Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment

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• 作者：Yaoqi Tian ^{yqtian@jiangnan.edu.cn} ; Yanqiao Zhu ; Mohanad Bashari ; Xiuting Hu ; Xueming Xu ; Zhengyu Jin ; ^{jinlab2008@yahoo.com}
• 关键词：Starch encapsulation ; Ultrasound technique ; Controlled releasing
• 刊名：Carbohydrate Polymers
• 出版年：2013
• 出版时间：16 January, 2013
• 年：2013
• 卷：91
• 期：2
• 页码：586-589
• 全文大小：344 K

文摘

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 ¡ãC, 10 min and 250 W) 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 ¡ãC. 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.