Fabrication of soy protein nanoparticles based on metal-phenolic networks for stabilization of nano-emulsions delivery system
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An environmentally benign method for synthesis of cinnamaldehyde with near-critical water as reaction medium was proposed.The results showed that cinnamaldehyde could be synthesized successfully through the reaction of phenylaldehyde with acetaldehyde in near-critical water without adding any catalyst.The effects of temperature and reaction time on the conversion of phenylaldehyde and yield of cinnamaldehyde were determined from 220 ℃ to 300 ℃.The yield of cinnamaldehyde was up to 16.6% after 5 hours reaction time at 260 ℃, 16 MPa,volume ration of reactants to water 1∶15.
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Gelidium corneum films were prepared using cinnamaldehyde as a cross-linking agent and their physical properties were determined. Tensile strength (TS) value of the film containing 0.01% cinnamaldehyde was higher than the control by 8.31 ㎫. However, increasing cinnamaldehyde from 0.01% to 0.1% significantly decreased TS from 9.54 ㎫ to 0.03 ㎫, and no film was formed at 1% cinnamaldehyde. On the contrary, when cinnamaldehyde content was increased from 0.01% to 0.1%, % elongation was increased from 1.44% to 2.75%. Water vapor permeability (WVP) of the film containing 0% and 0.01% cinnamaldehyde were 1.64 ng m/㎡sPa and 1.42 ng m/㎡sPa, respectively. There was no significant difference in Hunter values among treatments. Scanning electron microscopy results revealed that both cinnamaldehyde and control films had similar surfaces. These results suggest that 1.5% Gelidium corneum treated with 0.01% cinnamaldehyde should be the most suitable condition for film formation.
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Food additives have been used by mankind for centuries. Most food additives are considered safe; however, some are known to be toxic or carcinogenic. Aldehydes occur as natural (flavoring) constituents in a wide variety of foods and food components. This review highlights the nephrotoxicity of the major flavoring agent - cinnamaldehyde. Cinnamaldehyde has been in public use since 1900. It is a yellowish liquid with a strong pleasant fragrance derived from the bark of Cinnamomum cultivated trees. Cinnamaldehyde also occurs in several brands of cinnamon breads, cereals, cookies, puddings, and fruit juices. Cinnamaldehyde is chemically related to toxicologically more active compounds, like acrolein and crotonaldehyde. Besides cinnamaldehyde, acute toxicity of other major components of Cinnamomum - cinnamic acid and cinnamyl alcohol were observed in rats. Thus, concern about the safety of cinnamaldehyde in general was raised. Many species of the genus Cinnamomum, the main source of cinnamaldehyde, are distributed in different regions of India. Cinnamaldehyde is widely found in many Indian foods and medicinal and cosmetic products. Thus, cinnamaldehyde has a high potential for human consumption in India. This research work on the toxic effects of cinnamaldehyde on kidney was conducted at the World Health Organization (WHO) suggested Acceptable Daily Intake (ADI) level (0.7 mg / kg body weight). Histopathological changes of kidney were accompanied by alterations in the antioxidant status, level of marker enzymes and other chemical constituents. Finally, it was concluded that cinnamaldehyde has a toxic effect on the rat kidney and its effect is time and dose dependent. Keywords: Food flavor, cinnamaldehyde, rat kidney, nephrotoxicity, antioxidants, marker enzymes, chemical constituents
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The recent progress of catalysts in selective hydrogenation of cinnamaldehyde to cinnamyl alcohol from active components, promoters, supports, and reduction methods are reviewed. Factors of the cinnamaldehyde hydrogenation activity and selectivity of cinnamyl alcohol were discussed. The prospect of selective hydrogenation of cinnamaldehyde is viewed. Enhancing the activity, selectivity and stability of non-precious metal catalyst and reducing the reaction temperature and pressure through catalyst design are the future research directions.
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The electrospinning of nanofibers (NFs) of cinnamaldehyde inclusion complexes (ICs) with two different hydroxypropylated cyclodextrins (CDs), hydroxypropyl-β-cyclodextrin (HP-β-CD) and hydroxypropyl-γ-cyclodextrin (HP-γ-CD), was successfully performed in order to produce cinnamaldehyde/CD-IC NFs without using an additional polymer matrix. The inclusion complexation between cinnamaldehyde and hydroxypropylated CDs was studied by computational molecular modeling, and the results suggested that HP-β-CD and HP-γ-CD can be inclusion complexed with cinnamaldehyde at 1:1 and 2:1 (cinnamaldehyde/CD) molar ratios. Additionally, molecular modeling and phase solubility studies showed that water solubility of cinnamaldehyde dramatically increases with cyclodextrin inclusion complex (CD-IC) formation. The HP-β-CD has shown slightly stronger binding with cinnamaldehyde when compared to HP-γ-CD for cinnamaldehyde/CD-IC. Although cinnamaldehyde is a highly volatile compound, it was effectively preserved with high loading by the cinnamaldehyde/CD-IC NFs. It was also observed that cinnamaldehyde has shown much higher temperature stability in cinnamaldehyde/CD-IC NFs compared to uncomplexed cinnamaldehyde because of the inclusion complexation state of cinnamaldehyde within the hydroxypropylated CD cavity. Moreover, cinnamaldehyde still has kept its antibacterial activity in cinnamaldehyde/CD-IC NF samples when tested against Escherichia coli. In addition, cinnamaldehyde/CD-IC NF mats were fast-dissolving in water, even though pure cinnamaldehyde has a water-insoluble nature. In brief, self-standing nanofibrous mats of electrospun cinnamaldehyde/CD-IC NFs are potentially applicable in food, oral-care, healthcare, and pharmaceutics because of their fast-dissolving character, enhanced water solubility, stability at elevated temperature, and promising antibacterial activity.
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Continuous flow operation provides significantly enhanced activity, selectivity and lifetime for the Pt catalysed selective hydrogenation of cinnamaldehyde to cinnamyl alcohol.
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ABSTRACT The relationship between protein dispersibility (PDI) and certain emulsion characteristics of four soy products: an isolate, two concentrates (toasted and untoasted) and full‐fat flakes, were examined at 5 pH's. PDI, emulsifying activity and emulsion stability were significantly affected by pH. Values for these parameters were lowest at pH 4.5, and increased at pH's above and below this point. Coefficients of determination indicated that pH is a major factor in determining the ability of a soy product to form an emulsion. A strong positive linear correlation between PDI and emulsifying activity and stability was found. The emulsification capacities of the isolate and untoasted concentrate were not affected by pH when the amount of dispersible protein was equalized.
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Abstract Contradictory results have been reported regarding the anti-viral activity of (E)-cinnamaldehyde, a major constituent (~69%) of cinnamon. Here we show that (E)-cinnamaldehyde alone has very low antiviral property contrary to the belief of commoners. There are early sporadic reports in ancient medicinal practices that fine sand was used for increasing the efficacy of antiviral drugs. Can we increase the efficacy of (E)-cinnamaldehyde marginally by using one of the major constituents of sand like silica? Yes, when nanosilica is used as a carrier during (E)-cinnamaldehyde administration, the antiviral efficacy of the resultant cocktail increases marginally. Therefore, (E)-cinnamaldehyde consumed for centuries in tribal therapy as well as in alternative medicine are largely belief based and does not yield good result till date, when subjected to rigorous scientific investigation.
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