A chemical and physical encapsulation technique for cinnamaldehyde in oleogel: Sustained-release, antibacterial activity, and preservation for orah mandarin

Abstract

Cinnamaldehyde (CA), as a natural antibacterial agent, manifests robust antimicrobial properties and remarkable safety profiles. However, its high volatility and susceptibility to oxidation limit its widespread application, particularly in fields requiring long-lasting antibacterial activity. In this study, the sustained and long-term release of CA was achieved by developing a simple oleogel system consisting of CA, 12-hydroxystearic acid (12-HSA), and flaxseed oil (FSO). Comparative test of antibacterial performance over 40 days and the preservation of orah mandarin demonstrated the effectiveness of the oleogel system on the long-term and controllable release of CA. In addition to the blocking effect of hydrogen bond network structure commonly formed in oleogel, a dynamic reversible covalent bond between CA and 12-HSA significantly contributed to the long-term release of CA. This research provides valuable insights to the use of small-molecule volatile plant essential oils to achieve green antibacterial and food preservation.