Microencapsulation of Antimicrobial trans-Cinnamaldehyde: Effect of Emulsifier Type, pH, and Drying Technique

Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were studied for their emulsifying encapsulating capacities of an antimicrobial molecule, trans-cinnamaldehyde (TC), at two different pH values, three seven, after drying with techniques, spray-drying freeze-drying. To characterize the obtained capsules, various physicochemical tests conducted to examine particle size, encapsulation efficiency, thermal moisture stability, powder morphology. The spray-dried (SD) freeze-dried (FD) powders had average size 8.35 µm 144.49 µm, respectively. SD showed similar efficiency (EE) isolate value 95.69%. On other hand, FD lower EE compared powders, 58.01% lecithin-containing 83.93% pea-protein-containing powders. However, water content (2.83%) was than that (4.72%). prepared 3 better stability. Morphological analysis spherical particles irregular shapes Nanoemulsions as well dried interesting activities against Escherichia coli Listeria innocua, confirming potential use natural preservatives in foods.