Encapsulation of cinnamaldehyde into V-type starch derived from different sources: structural characteristics and emulsifying properties.

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-10-15 DOI:10.1016/j.foodchem.2026.151559

Jieyao Chen, Shixin Wan, Pei Chen, Weijuan Huang

{"title":"Encapsulation of cinnamaldehyde into V-type starch derived from different sources: structural characteristics and emulsifying properties.","authors":"Jieyao Chen, Shixin Wan, Pei Chen, Weijuan Huang","doi":"10.1016/j.foodchem.2026.151559","DOIUrl":null,"url":null,"abstract":"This study establishes a clear structure-function relationship linking starch botanical origin-indica rice (IRS), japonica rice (JRS), quinoa (QS), lentil (LS), and pea (PS)-to the formation and emulsifying performance of V-type starch/cinnamaldehyde (CA) complexes. Structural features directly dictated the ability of V-type starch to encapsulate CA, with V-QS exhibiting the highest CA loading (38.86 mg/g) due to its large specific surface area, despite relatively low amylose content. CA incorporation further modulated particle hydrophobicity and interfacial activity, enhancing contact angles and reducing interfacial tension across all complexes. The resulting structure-driven interfacial behaviors led to distinct emulsifying performances among five V-type starch/CA complexes. V-IRS/CA and V-JRS/CA, characterized by smaller particle sizes and efficient interfacial adsorption, produced emulsions with the smallest droplets (4.67 μm and 6.90 μm) and highest emulsifying activity (14.61 m2/g-1 and 13.57 m2/g-1). In contrast, V-LS/CA and V-PS/CA generated larger droplets and weaker stabilization due to limited adsorption kinetics.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151559"},"PeriodicalIF":10.4000,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2026.151559","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study establishes a clear structure-function relationship linking starch botanical origin-indica rice (IRS), japonica rice (JRS), quinoa (QS), lentil (LS), and pea (PS)-to the formation and emulsifying performance of V-type starch/cinnamaldehyde (CA) complexes. Structural features directly dictated the ability of V-type starch to encapsulate CA, with V-QS exhibiting the highest CA loading (38.86 mg/g) due to its large specific surface area, despite relatively low amylose content. CA incorporation further modulated particle hydrophobicity and interfacial activity, enhancing contact angles and reducing interfacial tension across all complexes. The resulting structure-driven interfacial behaviors led to distinct emulsifying performances among five V-type starch/CA complexes. V-IRS/CA and V-JRS/CA, characterized by smaller particle sizes and efficient interfacial adsorption, produced emulsions with the smallest droplets (4.67 μm and 6.90 μm) and highest emulsifying activity (14.61 m²/g^-1 and 13.57 m²/g^-1). In contrast, V-LS/CA and V-PS/CA generated larger droplets and weaker stabilization due to limited adsorption kinetics.

查看原文本刊更多论文

肉桂醛在不同来源的v型淀粉中的包封：结构特征和乳化性能。

本研究明确了淀粉植物源——籼稻（IRS）、粳稻（JRS）、藜麦（QS）、扁豆（LS）和豌豆（PS）与v型淀粉/肉桂醛（CA）配合物的形成和乳化性能之间的结构-功能关系。结构特征直接决定了v型淀粉包封CA的能力，尽管直链淀粉含量相对较低，但由于V-QS的比表面积大，其CA负载最高（38.86 mg/g）。CA的加入进一步调节了颗粒的疏水性和界面活性，增强了所有配合物的接触角并降低了界面张力。由此产生的结构驱动的界面行为导致五种v型淀粉/CA配合物具有不同的乳化性能。V-IRS/CA和V-JRS/CA具有粒径小、界面吸附效率高的特点，所制得的乳剂液滴最小（4.67 μm和6.90 μm），乳化活性最高（14.61 m2/g-1和13.57 m2/g-1）。相比之下，V-LS/CA和V-PS/CA由于吸附动力学受限，产生的液滴较大，稳定性较弱。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.