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Abstract：
Many studies have suggested that the encapsulation of natural antimicrobials increases their antimicrobial activity. In this sense, the objective was to study the inactivation of microorganisms with encapsulated cinnamaldehyde and vanillin (E-CIN and E-VN), in comparison with the unencapsulated antimicrobials (CIN and VN) in protein beverages. Additionally, the microbial response was quantified through mathematical modeling. Cinnamaldehyde and vanillin were encapsulated using whey protein concentrate (WPC) as the encapsulating agent. The effectiveness at inactivating Escherichia coli, Listeria innocua, and Saccharomyces cerevisiae was evaluated in a protein-apple juice beverage during storage (4 °C). Encapsulation increased the effectiveness of cinnamaldehyde, reaching reductions of 1.8, 3.3, and 5.3 log CFU/mL in E. coli, L. innocua, and S. cerevisiae, respectively, while vanillin encapsulation had little effect on antimicrobial activity, reducing by 0.5, 1.4, and 1.1 log cycles, respectively. The combined treatments (E-CIN + E-VN) had an additive effect in reducing E. coli and a synergistic effect against S. cerevisiae. The Gompertz model was more versatile and better described the biphasic curves, whereas the Weibull model complemented the information regarding the spectrum of resistances within the microbial population. In conclusion, the encapsulation of cinnamaldehyde with WPC enhanced its activity. However, further studies are necessary to improve the antimicrobial activity of vanillin.
摘要：
许多研究表明,天然抗微生物剂的包封增加了它们的抗微生物活性。在这个意义上,目的是研究用包封的肉桂醛和香兰素（E-CIN和E-VN）灭活微生物，与蛋白质饮料中未包封的抗菌剂（CIN和VN）相比。此外,通过数学建模对微生物反应进行量化。使用乳清蛋白浓缩物(WPC)作为包封剂包封肉桂醛和香草醛。灭活大肠杆菌的有效性，无害李斯特菌,在储存期间(4°C)在蛋白质-苹果汁饮料中评估和酿酒酵母。封装增加了肉桂醛的有效性，在大肠杆菌中达到1.8、3.3和5.3logCFU/mL的降低，L.innocua,和酿酒酵母，分别,而香兰素封装对抗菌活性影响不大，减少0.5、1.4和1.1个对数周期，分别。组合处理(E-CIN+E-VN)在减少大肠杆菌中具有累加效应,并且对酿酒酵母具有协同作用。Gompertz模型更通用，更好地描述了双相曲线，而Weibull模型补充了有关微生物种群内抗性谱的信息。总之,用WPC包封肉桂醛增强了其活性。然而,需要进一步的研究来提高香草醛的抗菌活性。
