{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T16:59:47Z","timestamp":1793638787810,"version":"4.5.1"},"reference-count":54,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,22]],"date-time":"2022-12-22T00:00:00Z","timestamp":1671667200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Forestry Scientific technology Innovation Project of Guangdong Province","award":["2020KJCX010"],"award-info":[{"award-number":["2020KJCX010"]}]},{"name":"Forestry Scientific technology Innovation Project of Guangdong Province","award":["202103000078"],"award-info":[{"award-number":["202103000078"]}]},{"name":"Forestry Scientific technology Innovation Project of Guangdong Province","award":["202206010181"],"award-info":[{"award-number":["202206010181"]}]},{"name":"Forestry Scientific technology Innovation Project of Guangdong Province","award":["19ZK0364"],"award-info":[{"award-number":["19ZK0364"]}]},{"name":"Science &amp; Technology Planning Project of Guangzhou City","award":["2020KJCX010"],"award-info":[{"award-number":["2020KJCX010"]}]},{"name":"Science &amp; Technology Planning Project of Guangzhou City","award":["202103000078"],"award-info":[{"award-number":["202103000078"]}]},{"name":"Science &amp; Technology Planning Project of Guangzhou City","award":["202206010181"],"award-info":[{"award-number":["202206010181"]}]},{"name":"Science &amp; Technology Planning Project of Guangzhou City","award":["19ZK0364"],"award-info":[{"award-number":["19ZK0364"]}]},{"name":"Science &amp; Technology Planning Project of Guangdong Province","award":["2020KJCX010"],"award-info":[{"award-number":["2020KJCX010"]}]},{"name":"Science &amp; Technology Planning Project of Guangdong Province","award":["202103000078"],"award-info":[{"award-number":["202103000078"]}]},{"name":"Science &amp; Technology Planning Project of Guangdong Province","award":["202206010181"],"award-info":[{"award-number":["202206010181"]}]},{"name":"Science &amp; Technology Planning Project of Guangdong Province","award":["19ZK0364"],"award-info":[{"award-number":["19ZK0364"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Essential oils (EOs) have good natural antioxidant and antimicrobial properties; however, their volatility, intense aroma, poor aqueous solubility, and chemical instability limit their applications in the food industry. The encapsulation of EOs in \u03b2-cyclodextrins (\u03b2-CDs) is a widely accepted strategy for enhancing EO applications. The complexation of cinnamon essential oil (CEO) with five types of \u03b2-CDs, containing different substituent groups (\u03b2-CD with primary hydroxyl, Mal-\u03b2-CD with maltosyl, CM-\u03b2-CD with carboxymethyl, HP-\u03b2-CD with hydroxypropyl, and DM-\u03b2-CD with methyl), inclusion process behaviors, volatile components, and antioxidant and antibacterial activities of the solid complexes were studied. The CEOs complexed with Mal-\u03b2-CD, CM-\u03b2-CD, and \u03b2-CD were less soluble than those complexed with DM-\u03b2-CD and HP-\u03b2-CD. Molecular docking confirmed the insertion of the cinnamaldehyde benzene ring into various \u03b2-CD cavities via hydrophobic interactions and hydrogen bonds. GC-MS analysis revealed that HP-\u03b2-CD had the greatest adaptability to cinnamaldehyde. The CEO encapsulated in \u03b2-, Mal-\u03b2-, and CM-\u03b2-CD showed lower solubility but better control-release characteristics than those encapsulated in DM- and HP-\u03b2-CD, thereby increasing their antioxidant and antibacterial activities. This study demonstrated that \u03b2-, Mal-\u03b2-, and CM-\u03b2-CD were suitable alternatives for the encapsulation of CEO to preserve its antioxidant and antibacterial activities for long-time use.<\/jats:p>","DOI":"10.3390\/foods12010045","type":"journal-article","created":{"date-parts":[[2022,12,23]],"date-time":"2022-12-23T03:02:15Z","timestamp":1671764535000},"page":"45","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Encapsulation Efficiency and Functional Stability of Cinnamon Essential Oil in Modified \u03b2-cyclodextrins: In Vitro and In Silico Evidence"],"prefix":"10.3390","volume":"12","author":[{"given":"Kegang","family":"Wu","sequence":"first","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tong","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianghua","family":"Chai","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuejuan","family":"Duan","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dong","family":"He","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongpeng","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoli","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihua","family":"Tao","sequence":"additional","affiliation":[{"name":"School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 511443, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"107783","DOI":"10.1016\/j.foodcont.2020.107783","article-title":"Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation","volume":"123","author":"Yang","year":"2021","journal-title":"Food Control"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1016\/j.foodcont.2014.07.023","article-title":"Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities\u2014Potentials and challenges","volume":"47","author":"Prakash","year":"2015","journal-title":"Food Control"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"722","DOI":"10.1016\/j.foodres.2011.04.052","article-title":"Control of Salmonella in foods by using essential oils: A review","volume":"45","author":"Bajpai","year":"2012","journal-title":"Food Res. 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