Cinnamaldehyde is also called cinnamaldehyde, and its chemical name is phenylacrolein. It is a common spice in the food industry and has a strong antibacterial effect. The mass fraction of cinnamaldehyde is 0.03%. Mildew, Fusarium moniliforme, Alternaria, Geotrichum candidum, yeast, etc. all have strong inhibitory effects, and it is a better natural antiseptic preservative.
However, cinnamaldehyde is volatile and cannot last long, which affects its antibacterial effect. For example, cinnamaldehyde microcapsules have been developed to control the slow release to achieve the antibacterial effect of the environment atmosphere, which can prolong the antiseptic effect time and reduce the toxicity to the human body.
The combination of gum arabic and maltodextrin is considered to be a kind of wall material with excellent characteristics and low cost for the embedding of aroma substances. The excellent emulsification and film-forming properties of gum arabic help to improve the yield and efficiency of the product, while maltodextrin helps to improve the oxidation resistance of the product and reduce the cost of the product.
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