Adding the cinnamaldehyde/β-cyclodextrin complex to soy protein films makes their surface much more water-friendly — the water contact angle drops from 74° to 42° at 10% concentration because the hydrophilic parts of β-cyclodextrin move to the surface.
Evidence from Studies
No evidence studies found yet.
What Would Prove This
Per GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this claim, ordered from strongest to weakest.
Whether β-cyclodextrin consistently increases surface hydrophilicity in protein-based films across different formulations and measurement methods.
A systematic review and meta-analysis of all published studies measuring water contact angle in protein films with and without β-cyclodextrin, pooling data by concentration, protein type, and measurement protocol.
Whether β-cyclodextrin alone (without cinnamaldehyde) produces the same hydrophilic effect.
A randomized in vitro trial comparing 30 batches of SPI films with 10% β-CD alone, 10% cinnamaldehyde/β-CD complex, and 10% cinnamaldehyde alone, measuring contact angle at 0, 7, and 28 days under controlled humidity.
Whether surface hydrophilicity remains stable over time under varying environmental conditions.
A prospective cohort study tracking 40 SPI films with 10% complex under 25°C/53% RH and 40°C/70% RH for 90 days, measuring contact angle weekly to assess stability.
Whether hydrophilicity correlates with β-CD surface concentration across different film matrices.
A cross-sectional analysis of 60 films using SPI, starch, or gelatin with 0–20% β-CD, measuring contact angle and surface β-CD concentration via XPS or AFM at a single time point.
Whether a single batch with unusually high β-CD content shows extreme hydrophilicity.
A case series documenting 5 batches of SPI films with 20% β-CD, reporting contact angle and surface composition via spectroscopy.