Abstract:Cinnamon essential oil (CEO), an excellent source of active antimicrobial compounds, has a strong flavor and extreme volatility, which limits its application in the food industry. The objective of this study was to encapsulate CEO into inulin (INL) by freeze‐drying at selected concentrations (10%–20% w/w). Encapsulates containing 15% CEO exhibited the maximum encapsulation efficiency (63.30%). The concentrations of CEO significantly influenced the melting of encapsulates and their melt rheology. Oscillatory rh… Show more
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