Enzyme-Modified Soy Protein/Maltodextrin Microcapsules Embedding Cinnamaldehyde: Structure, Release Characteristics, and Antibacterial Activity.

Guangxuan Shao, Zhao Li, Chao Yuan, Yunsong Jiang, Bo Cui

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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1 · What the graph read from it

What it found

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Guangxuan ShaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Zhao LiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Chao YuanShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.ORCID 0000-0002-1302-9668

Yunsong JiangShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Bo CuiShandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250000, China.

Funding

National Key Research and Development Program of China 2022YFD2101305Special Funds for Taishan Scholars Project No. ts201712060Taishan Scholars Program No. tsqnz20250749

6 · The paper itself

Abstract

Cinnamaldehyde (CIN) is a natural organic compound known for its antimicrobial and antioxidant properties. However, its susceptibility to environmental degradation has restricted its practical application. This study aimed to microencapsulate CIN using soy protein isolate hydrolysates and maltodextrin as wall materials through emulsion preparation and spray drying, and to characterize the microstructure, controlled-release properties, antibacterial efficacy, and preservation performance of the resulting microcapsules. Under optimized condition, the encapsulation efficiency reached 70.72%. The microcapsules displayed smooth spherical structures, improved thermal stability, and an average particle size of 291.01 ± 33.64 nm. They demonstrated enhanced storage stability and sustained-release characteristics. Furthermore, the microcapsules exhibited significant antibacterial and antioxidant activity, which effectively delayed lipid and protein oxidation in pork loin for up to 6 days. Collectively, the results confirm the successful encapsulation of CIN and indicate the strong potential of these microcapsules for food industry applications requiring preservative and controlled-release functions.

Indexed as

antibacterialcinnamaldehydeencapsulationmicrocapsulespreservation

Identifiers

PMID41750906

DOI10.3390/foods15040714

PMCPMC12939822

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.