Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR)

Aiming toward the production and characterization of delicious and functional gel foods, this communication studies the flavor release from cinnamon-containing κ-carrageenan gel. Cinnamaldehyde, which provides the flavor of cinnamon, was released in a trace amount from the gel and detected by flame ionization detector gas chromatography. The retention of cinnamaldehyde in κ-carrageenan gel and the interaction between flavor and polysaccharide were investigated by high-resolution magic-angle spinning nuclear magnetic resonance (HR-MAS NMR) and pulsed-field gradient NMR (PFG NMR). The intact cinnamaldehyde in the gel was also observed by HR-MAS NMR. The relative mobility difference of the flavor and polysaccharide molecules was observed from the diffusion-ordered NMR spectrum of PFG NMR. DOSY spectrum of cinnamaldehyde in k-carrageenan gel at 25 °C was measured by PFG NMR. The two-dimentional DOSY spectrum showing the mobility differences between cinnamaldehyde and k-carrageenan at 25 °C was obtained. DOSY spectrum suggests an information to clarify the relative molecular mobility and the interaction between cinnamaldehyde and k-carrageenan. [Display omitted] •Cinnamaldehyde was released in a trace amount after homogenization of κ-carrageenan gel containing cinnamon powder.•Cinnamaldehyde not reacted with κ-carrageenan D2O gel was identified by HR-MASNMR.•DOSY spectrum of cinnamaldehyde and κ-carrageenan was measured by PFG-NMR.