肉桂醛在水果保鲜中的应用及其包埋技术研究进展

A Review of Cinnamaldehyde as Preservative for Fruit and Its Encapsulation Technology

摘要:

肉桂醛是肉桂等植物精油的主要活性成分，是一种天然的苯丙烯类含醛化合物，具有优越的抗菌、抗氧化和防止褐变等活性。肉桂醛是国家食品添加剂法规允许使用的生鲜水果防腐保鲜剂，然而水溶性差、挥发性强、自身气味强烈等特性限制了其产业化应用，基于生物聚合物包埋对其进行改性是解决其应用瓶颈的有效途径。本文简述了国内外关于肉桂醛生物活性、抑菌活性与机制、在水果中的应用、应用局限及包埋递送等方面内容，指出了智能控释是肉桂醛未来载体化技术方向，可基于肉桂醛的醛基与生物大分子的氨基相互作用构建席夫碱结构，实现肉桂醛的酸敏响应释放与抑菌，从而提升肉桂醛的精准保鲜效能。本文有望为肉桂醛作为天然抑菌剂的产业化应用提供理论支撑以及为生鲜水果采后绿色保鲜提供新的策略。

Abstract:

Cinnamaldehyde is a kind of natural aldehyde chemical compound with superior antibacterial, antioxidant and browning inhibition activity, which is the main active ingredient of cinnamon essential oil. Cinnamaldehyde is allowed to be applied in fruit preservation. However, the major limitation of cinnamaldehyde application is its low water solubility, high volatility and strong aroma. Biomolecular encapsulation has been proved to be an effect solve to the limitation of cinnamaldehyde. The purpose of this review is to provide an overview of current knowledge on the bioactivity, bacteriostatic activity and mechanism, the application in fruit, the limitation of application and encapsulation technology of cinnamaldehyde, and to highlight the nanocarriers with Schiff base structure for smart controlled release. The Schiff base nanocarriers might be prepared based on the interaction between the aldehyde group of cinnamaldehyde and amino group of biomacromolecule, which are pH-response release and antibacterial strengthen. It is hope that the findings presented in this work aid the future development of cinnamaldehyde application in nature antibacterial agents, and provide a new strategy of green fresh-keeping for fruit storage after harvest.