Cinnamaldehyde is an
essential oil extracted from the leaves, bark, roots and flowers of cinnamon plants (genus Cinnamomum).
Cinnamaldehyde has shown
biological functions such as
antioxidants, antimicrobials, anti-diabetic, anti-
obesity and anti-
cancer. However, poor solubility in water as well as molecular sensitivity to
oxygen, light, and high temperature limit the direct application of
cinnamaldehyde. Researchers are using different encapsulation techniques to maximize the potential
biological functions of
cinnamaldehyde. Different delivery systems such as
liposomes,
emulsions,
biopolymer nanoparticles, complex coacervation, molecular inclusion, and spray drying have been developed for this purpose. The particle size and morphology, composition and physicochemical properties influence the performance of each delivery system. Consequently, the individual delivery system has its advantages and limitations for specific applications. Given the essential role of
cinnamaldehyde in functional food and food preservation, appropriate approaches should be applied in the encapsulation and application of encapsulated
cinnamaldehyde. This review systematically analyzes available encapsulation techniques for
cinnamaldehyde in terms of their design, properties, advantages and limitations, and food application status. The information provided in this manuscript will assist in the development and widespread use of
cinnamaldehyde-loaded particles in the food and beverage industries.