Effect of cinnamaldehyde on rheological, physicochemical, and structural properties of mung bean protein/low methoxyl pectin-based emulsion gels as a delivery system of vitamin D3 for dysphagia.

The present study aimed to develop mung bean protein/low methoxyl pectin-based emulsion gels with different concentrations (0 %, 10 %, 30 %, and 50 %) of cinnamaldehyde as a delivery system of vitamin D3 for dysphagia. In the frequency sweep test, the storage modulus (G'), loss modulus (G"), and complex viscosity (η*) of the emulsion gels increased with increasing concentration of cinnamaldehyde due to hydrogen bond and Schiff base reaction in the gel network, as proved by FT-IR and XRD. The encapsulation efficiency of vitamin D3 in the emulsion gels significantly increased from 69.01 % to 81.13 % as the cinnamaldehyde concentrations increased from 0 % to 50 %, respectively. The cumulative release of vitamin D3 after exposure to simulated oral and gastric conditions showed high stability of vitamin D3, and sustained release was observed in simulated intestinal conditions. The IDDSI test demonstrated that the emulsion gels with 30 % and 50 % cinnamaldehyde belonged to level 4.