Pickering emulsion enriched with cinnamon essential oil (EO) was applied to partially replace butter in pound cakes and to inhibit mold growth. Pickering emulsions stabilized by zein nanoparticles were dominated by elasticity (G' > Gʺ), indicating the formation of gel-like network microstructure. The aldehyde groups of cinnamaldehyde may interact with amino groups on zein nanoparticles at oil-water interface to enhance the viscoelastic properties of Pickering emulsions, which explained the increased storage modulus as the amount of EO increased. Pickering emulsion of 20 g zein nanoparticle solution (ZNS) +20 g sunflower oil significantly increased the hardness of pound cakes, while Pickering emulsion with 5 g EO addition maintained the texture and colour compared with control group. EO also exerted antimicrobial effect to pound cakes, as the yeasts and molds of 5 g and 10 g EO emulsion added cakes were 1.55 and 1.42 log CFU/g after 12-day room-temperature storage compared with 2.96 log CFU/g of control group. To conclude, Pickering emulsion of 20 g ZNS+15 g oil+5 g EO showed the best effect to replace 20% butter in pound cakes to lower the calorie intake and extend the shelf-life without altering the texture and colour.

将富含肉桂精油（EO）的Pickering乳液用于部分替代磅饼中的黄油并抑制霉菌的生长。由玉米醇溶蛋白纳米颗粒稳定的Pickering乳液以弹性（G'＞ Gʺ）为主，表明形成了凝胶状网络微结构。肉桂醛的醛基可能与油-水界面玉米醇溶蛋白纳米颗粒上的氨基相互作用，以增强Pickering乳液的粘弹性，这解释了随着EO含量的增加，储能模量增加。20 g玉米醇溶蛋白玉米醇溶蛋白溶液（ZNS）+ 20 g葵花籽油的Pickering乳剂显着增加了磅饼的硬度，而添加5 g EO的Pickering乳剂与对照组相比保持了质地和颜色。EO还对磅蛋糕发挥了抗菌作用，在室温保存12天后，添加5 g和10 g EO乳液的酵母和霉菌的蛋糕分别为1.55和1.42 log CFU / g，而对照组为2.96 log CFU / g。总而言之，20克ZNS + 15克油+ 5克EO的Pickering乳液显示出在磅蛋糕中替代20％黄油以降低卡路里摄入量和延长保质期而不改变质地和颜色的最佳效果。