Starch nanoparticle loading cinnamon essential oil encapsulated by complex coacervation of chitosan and gum Arabic improve the stability and antibacterial potential of the microcapsules.

Essential oils have excellent antibacterial effects, but the rapid volatility of essential oils reduces their antibacterial effects. Therefore, the adsorption and slow release behavior of essential oils are of great significance for food preservation. This study used starch nanoparticles (SN) with different average particle sizes as carriers to adsorb cinnamon essential oil (CEO) and obtain starch nanoparticle - cinnamon essential oil (CEO-SN) complexes. Chitosan (CS) and Arabic gum (GA) composite films were used as wall materials, and sodium tripolyphosphate (STPP) was used as a curing crosslinking agent to encapsulate CEO-SN, forming CEO microcapsules (CM-CEO-SN). The optimal conditions of preparing CM-CEO-SN were determined by a single-factor experiment and response surface methodology. The thermal stability, morphology, in vitro release and antibacterial potential of the microcapsules were examined using Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric differential thermal analysis and differential scanning calorimetry. The results showed that the release rate of CM-CEO-SN300 decreased by 33.7 % and had the better slow release effect and thermal stability. In addition, CM-CEO-SN300 effectively inhibited the spoilage of cherry tomatoes during storage. These findings provide useful guidance for extending food shelf life.