肉桂醛在水果保鲜中的应用及其包埋技术研究进展

肉桂醛是肉桂等植物精油的主要活性成分，是一种天然的苯丙烯类含醛化合物，具有优越的抗菌、抗氧化和防止褐变等活性。肉桂醛是国家食品添加剂法规允许使用的生鲜水果防腐保鲜剂，然而水溶性差、挥发性强、自身气味强烈等特性限制了其产业化应用，基于生物聚合物包埋对其进行改性是解决其应用瓶颈的有效途径。该研究简述了国内外关于肉桂醛生物活性、抑菌活性与机制、在水果中的应用、应用局限及包埋递送等方面内容，指出了智能控释是肉桂醛未来载体化技术方向，可基于肉桂醛的醛基与生物大分子的氨基相互作用构建席夫碱结构，实现肉桂醛的酸敏响应释放与抑菌，从而提升肉桂醛的精准保鲜效能。该研究有望为肉桂醛作为天然抑菌剂的产业化应用提供理论支撑以及为生鲜水果采后绿色保鲜提供新的策略。

Application of Cinnamaldehyde in Fruit Preservation and Research Progress on Encapsulation Technology

Cinnamaldehyde, the main active ingredient of cinnamon essential oil, is a natural aldehyde compound with superior antibacterial, antioxidant, and browning inhibition activity. Cinnamaldehyde is an approved natural preservative for fresh fruits. However, the major limitation of cinnamaldehyde application is its low water solubility, high volatility, and strong aroma. Biomolecular encapsulation has been proved to be effective in addressing these application constraints. The purpose of this review was to provide an overview of current knowledge on the bioactivity, bacteriostatic activity and mechanisms, the application in fruit, the limitations in application and encapsulation technology of cinnamaldehyde, and to highlight nanocarriers with Schiff base structures for smart controlled-release. The Schiff base nanocarriers are prepared based on the interaction between the aldehyde group of cinnamaldehyde and the amino group of biomacromolecules, which enable pH-responsive release and antibacterial effects. This paper is expected to provide theoretical support for the application of cinnamaldehyde in natural antibacterial agents and provides a new strategy of green preservation for fruit storage after harvest.