Influence of Cinnamon Essential Oil/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Texture and Rheological Properties of κ-Carrageenan

Effects of different amounts of cinnamon essential oil(CEO)/hydroxypropyl-β-cyclodextrin(HPBCD)inclusion complex on the texture properties,melting temperature,gelling temperature and storage modulus of κ-carrageenan gel were investigated. The results showed that the hardness,adhesiveness and chewiness of κ-carrageenan gel reached the maximum at 3% of the addition of CEO/HPBCD inclusion complex,however the addition of CEO/HPBCD inclusion complex had no significant effect on the springiness and cohesiveness of κ-carrageenan gel. The gelling and melting temperature increased by 1.65 and 2℃ respectively with the increasing of the amount of the CEO/HPBCD inclusion complex. The storage modulus(G')of KC gels increased first and then decreased after the addition of the CEO/HPBCD inclusion complex,and G' reached maxima at 3% additive amounts. This study could provide a theoretical reference for the influence of cyclodextrin inclusion complex on the gelation of κ-carrageenan gel.