Document Type : Original Paper

Authors

• Nargess Samanian ¹
• Mohebbat Mohebbi ²
• S.M.A. Razavi ²
• Mehdi Varidi ³
• Javad Abolfazli Esfahani ⁴

¹ PhD. Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

² Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

³ Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

⁴ Professor, Department of Mechanical Engineering, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 days of storage. Also, cinnamaldehyde release was investigated under simulated mouth conditions including temperature, saliva composition, and shear stress, using SPME-GC-MS, which was followed by analytical modeling. Among analytical kinetic models, zero-degree, Korsmeyer-Peppas, and Makoid-Banakar models during in-mouth release, and Korsmeyer-Peppas model during storage had the greatest agreements with release profiles. Using the results a 2 phase constant source reservoir model was simulated and solved using Comsol Multiphysics 5.6. Mesh independence analysis and low RMSE alongside high R² indicated the model’s success in predicting the release of cinnamaldehyde in simulated mouth conditions. Investigating the role of physiological factors and microcapsules properties revealed that interpersonal differences play a more important role in determining the release behavior of cinnamaldehyde from high amylose starch capsules. Model parameters were also optimized using the SNOPT algorithm.

Keywords

• Cinnamaldehyde
• High amylose corn starch
• Kinetic modelling
• Microcapsulation
• Optimization

Main Subjects

• Food Nanotechnology