Abstract:Cinnamaldehyde(CA) is a foodborne antibacterial agent which is from natural cinnamon. It is widely used in food processing,spices,medicine,daily chemical and other aspects. But it is marginally soluble in water and can be easily oxygenated,which makes its challenging to the practical applications and results in low antimicrobial efficacy. In the present study,Nano-CA complexes were prepared with a modified kinetic and thermodynamic stability system,and had the properties of transparency and low viscosity. Free and Nano-CA were compared in terms of their antimicrobial efficacies against Phytophthora capsici(P. capsici). The results indicated that NanoCA had well water-solubility and dispersion stability. Their particle sizes ranged from 15 nm to 60 nm and the average grain diameter was 38.9 nm through nanocrystallization. In addition,Nano-CA demonstrated enhanced antimicrobial activity with the 50% ~100% increase comparing to the free CA. Taken together,nanocrystallization modification greatly improved the potential of CA applied in the food and agriculture.
