Nanoencapsulated cinnamaldehyde@ß-cyclodextrin inclusion complexes as a sustained release strategy for postharvest rambutan preservation

Authors: SHU, CHANG - Orise Fellow; Yusufali, Zahra; HO, KACIE - University Of Hawaii; Sun, Xiuxiu

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/8/2024
Publication Date: 10/10/2024
Citation: Shu, C., Yusufali, Z., Ho, K.K.H.Y., Sun, X.N. 2025. Nanoencapsulated cinnamaldehyde@ß-cyclodextrin inclusion complexes as a sustained release strategy for postharvest rambutan preservation. Food Hydrocolloids. 159. Article 110724. https://doi.org/10.1016/j.foodhyd.2024.110724.
DOI: https://doi.org/10.1016/j.foodhyd.2024.110724

Interpretive Summary: Rambutan is a tropical fruit that is a good resource for minerals and ascorbic acid. However, it is highly perishable and susceptible to postharvest quality deterioration. Nanoscale cinnamaldehyde@ß-CD inclusion complexes maintained the shelf life of rambutan by retarding peel browning and inhibiting microbial growth while showing little adverse effect on quality properties of the fruit. Experimental results demonstrated that nanoencapsulated cinnamaldehyde@ß-cyclodextrin inclusion complexes could be used as an effective sustained-release strategy for postharvest fruit preservation.

Technical Abstract: This study fabricated nanoscale ß-cyclodextrin encapsulated cinnamaldehyde inclusion complexes and explored their effects on postharvest rambutan preservation. Cinnamaldehyde was encapsulated into ß-cyclodextrin by ultrasound-mediated molecular self-assemble, and prepared by a novel nano spray drying technique. Results demonstrated the inclusion complexes exerting nanoscale particle diameter and fine microstructure, with satisfactory physical properties and encapsulation efficiency. Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) result demonstrated that cinnamaldehyde was successfully encapsulated in the hydrophobic cavity of ß-cyclodextrin. This allowed its activity to be protected in the inclusion complexes, achieving sustained release characteristics while maintaining the original antimicrobial and antioxidant activity. The application of inclusion complex extended the postharvest shelf-life of rambutan, inhibited epidermal browning, and reduced the microbial community on its surface, without negatively affecting the edible quality. The results demonstrated that nanoencapsulated cinnamaldehyde inclusion complexes could be applied as an effective sustained-release strategy for fruit preservation.