Cinnamaldehyde is an essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum). Cinnamaldehyde has shown biological functions such as antioxidants, antimicrobials, anti-diabetic, anti-obesity and anti-cancer. However, poor solubility in water as well as molecular sensitivity to oxygen, light, and high temperature limit the direct application of cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential biological functions of cinnamaldehyde. Different delivery systems such as liposomes, emulsions, biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated cinnamaldehyde. This review systematically analyzes available encapsulation techniques for cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of cinnamaldehyde-loaded particles in the food and beverage industries.

The present paper aims to study the effect of cellulase hydrolysis and high-pressure homogenization on the structural and physicochemical properties of rice bran dietary fiber (RB-DF). Scanning electron microscopy showed that cellulase treatment led to the formation of a porous structure on RB-DF surface. High-pressure homogenization affected the laminated microstructure of RB-DF, leading to the formation of an irregular and loose surface structure. X-ray diffraction demonstrated that joint processing destroyed the amorphous hemicellulose and cellulose regions, and changed the crystallinity of RB-DF, albeit with a minor impact on the crystalline region of cellulose. Fourier transform infrared spectroscopy indicated that combined processing promoted dissociation of some glycosidic bonds in fiber structure, exposing the hydroxyl groups in cellulose, thus improving their ability to bind water molecules. Thermogravimetric analysis showed a significant decrease in the thermal decomposition temperature of RB-DF (p <0.05) as well as a decrease in thermal stability after combined processing. Cellulase hydrolysis and high-pressure homogenization treatment did not improve their oil holding capacity, but significantly increased water holding capacity, swelling capability, and cation exchange capacity of RB-DF. Thus, enzymatic hydrolysis and high-pressure homogenization treatment can change the structure of RB-DF, exposing a large number of hydrophilic groups and enhancing hydration, obtaining uniform RB-DF particle.