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Complex coacervation microcapsules by tannic acid crosslinking prolong the antifungal activity of cinnamaldehyde against Aspergillus brasiliensis

文献类型： 外文期刊

作者： Chen, Wenyi 1 ; Xia, Shuqin 2 ; Xiao, Chaogeng 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China

2.Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Collaborat Innovat Ctr Food Safety & Qual Control, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China

关键词： Cinnamaldehyde; Microcapsules; Tannic acid; Antifungal stability; Antifungal mechanisms

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.318； 五年影响因子：5.846 ）

ISSN： 2212-4292

年卷期： 2022 年 47 卷

页码：

收录情况： SCI

摘要： The antifungal activity and encapsulation properties of cinnamaldehyde-loaded microcapsules by tannic acid were investigated. The results showed that cinnamaldehyde exhibited a high in vitro antifungal effect against Aspergillus brasiliensis through altering the morphology of the hyphae, and its inhibition zone diameter (IZD) exceeded 15 mm with a minimum inhibitory concentration of 1.0 mg/mL. Cinnamaldehyde-loaded microcap-sules crosslinked with tannic acid have a high encapsulation efficiency (92.53 +/- 5.20%) and antifungal activity (37.82 +/- 0.63 mm), and the retention rate was 2.5 times of that of unencapsulated cinnamaldehyde after 30-d storage at 37 degrees C. Furthermore, the antifungal stability was enhanced (IZD 25.37 mm) after 60-d storage at 37 degrees C as compared with that of cinnamaldehyde (IZD 22.07 mm). The results of cell membrane integrity and the extracellular protein content also indicated that the microencapsulation could effectively protect cinnamalde-hyde, delay the decrease of antifungal effect and improve its long-term antifungal activity against A. brasiliensis by increasing the retention rate of cinnamaldehyde after storage.

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