Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis

Abstract

Summary The evaluation of antifungal properties in cinnamaldehyde (CA)‐loaded microcapsules is significant to clarify potential food applications in various food matrices and systems. The impact of tannic acid (TA) crosslinking on the release and the antifungal properties of CA microcapsules was investigated based on gelatin/gum Acacia complex coacervates. The inhibition zone diameter of microencapsulated CA against Aspergillus brasiliensis was dependent on the TA addition and retained 26.1 ± 0.1 mm after 180‐day storage at 25 °C. Specifically, TA enhanced hydrogen bond interactions between the microcapsule wall materials and favoured a sustained release of CA during the incubation with Aspergillus brasiliensis. Meanwhile, confocal laser scanning microscopic observation revealed that the microstructure of multinuclear microcapsules was more compact and intact under the crosslinking of 0.4% TA. The comparation of microscopic morphology and membrane potential of Aspergillus brasiliensis exerted a synergistic antifungal effect between CA and TA crosslinked microcapsules.

Innovative Complex Coacervates of Gelatin and Sodium Carboxymethyl Cellulose for Cinnamaldehyde Delivery: Impact of Processing Conditions on Characteristics and Bioactivity

“…The determination of both free CA and total CA content was carried out in accordance with the method described by Liu et al [21], using the organic solvent extraction technique. In this process, 0.1 gram of CA microcapsules were dispersed in a 10 mL n-hexane solution.…”