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Characterization and antidiabetic activity of cinnamon essential oil emulsion encapsulated by complex coacervation between gelatin and soluble fraction of tragacanth gum

Year: 2025

Type: article

Abstract: Complex coacervates of gelatin (GE) and the soluble fraction of tragacanth gum (STG) at ratios of 1:2, 1:1, and 2:1 were developed to encapsulate cinnamon essential oil (CEO). These coacervates were assessed for particle yield, encapsulation efficiency, and encapsulation yield. GE2:STG1/CEO50 %, GE1:STG1/CEO25 %, and GE1:STG1/CEO50 % showed the highest encapsulation efficiency, with the latter also exhibiting the highest encapsulation yield, identifying it as the optimal formulation. FTIR confirmed intermolecular interactions, while microscopy showed rough surfaces without cracks. Thermogravimetric analysis revealed improved CEO thermal stability. Toxicity assay results showed that encapsulation reduced the cytotoxicity of CEO. CEO release was higher under simulated intestinal (42.63 %) than gastric (34.91 %) conditions. The encapsulated CEO inhibited α-amylase and α-glucosidase activities dose-dependently. These findings suggest that GE–STG coacervates provide an effective and biocompatible delivery system for CEO, offering improved stability, controlled intestinal release, and enhanced antidiabetic potential. • Complex coacervates of gelatin and the soluble fraction of Tragacanth gum were prepared. • The prepared complex was used as an encapsulant for cinnamon essential oils (CEO). • The encapsulated CEO had in vitro anti-diabetic activity.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103044