Identification and releasing characteristics of high-amylose corn starch-cinnamaldehyde inclusion complex prepared using ultrasound treatment

► Cinnamaldehyde was encapsulated by corn starch to form an inclusion complex. ► The formation of the inclusion complex was confirmed by FT-IR and TGA. ► Ultrasound treatment could generate higher encapsulation rate. ► The inclusion complex had good retention ability of cinnamaldehyde.