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Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment.
MedLine Citation:
PMID:  23121949     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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°C, 10min and 250W) 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°C. 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.
Authors:
Yaoqi Tian; Yanqiao Zhu; Mohanad Bashari; Xiuting Hu; Xueming Xu; Zhengyu Jin
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Publication Detail:
Type:  Journal Article     Date:  2012-09-13
Journal Detail:
Title:  Carbohydrate polymers     Volume:  91     ISSN:  1879-1344     ISO Abbreviation:  Carbohydr Polym     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2012-11-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8307156     Medline TA:  Carbohydr Polym     Country:  England    
Other Details:
Languages:  eng     Pagination:  586-9     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Affiliation:
The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: yqtian@jiangnan.edu.cn.
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