Application of Cinnamaldehyde in Fruit Preservation and Research Progress on Encapsulation Technology
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Abstract:
Cinnamaldehyde, the main active ingredient of cinnamon essential oil, is a natural aldehyde compound with superior antibacterial, antioxidant, and browning inhibition activity. Cinnamaldehyde is an approved natural preservative for fresh fruits. However, the major limitation of cinnamaldehyde application is its low water solubility, high volatility, and strong aroma. Biomolecular encapsulation has been proved to be effective in addressing these application constraints. The purpose of this review was to provide an overview of current knowledge on the bioactivity, bacteriostatic activity and mechanisms, the application in fruit, the limitations in application and encapsulation technology of cinnamaldehyde, and to highlight nanocarriers with Schiff base structures for smart controlled-release. The Schiff base nanocarriers are prepared based on the interaction between the aldehyde group of cinnamaldehyde and the amino group of biomacromolecules, which enable pH-responsive release and antibacterial effects. This paper is expected to provide theoretical support for the application of cinnamaldehyde in natural antibacterial agents and provides a new strategy of green preservation for fruit storage after harvest.
