Abstract
The effect of trans-cinnamaldehyde emulsions were studied by observing physical and microbial properties. Moreover, trans-cinnamaldehyde emulsions were applied into real food system like watermelon juice. Nano-sized (<200 nm) trans-cinnamaldehyde emulsions were produce by using optimum mass ratio of trans-cinnamaldehyde and Tween®20 (1:3) and then high-energy emulsification (10,000 rpm high speed homogenization and 20,000 psi high pressure homogenization) was carried out. Trans-cinnamaldehyde was encapsulated as over 70% efficiency and its encapsulation efficiency was maintained higher at 0.8 wt% trans-cinnamaldehyde emulsions. For the antibacterial activity results, 0.8 wt% trans-cinnamaldehyde emulsions which lowest concentration showed inhibition of Salmonella Typhimurium and Staphylococcus aureus except Escherichia coli growth at both pure water and water melon juice.
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