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In this work, the cinnamaldehyde (CA) loaded nanoparticles were synthesized by directly cross‐linking chitosan hydrochloride (CSH) and sulfobutyl ether‐β‐cyclodextrin (SBE‐β‐CD). The CA/SBE‐β‐CD inclusion complex was firstly prepared, and its highest encapsulation efficiency (EE) was 86.34%. Field Emission Scanning Electron Microscope results indicated that the inclusion complex showed massive aggregates with a coarse and fluffy texture and irregular surface. Then, the inclusion complex interacted with CSH to form nanoparticles. The EE of CA in nanoparticles was improved. Atomic force microscopy showed the nanoparticles had regular and spherical morphology. Fourier transform infrared spectroscopy analysis demonstrated that CA was mainly encapsulated in the inner place of CSH/SBE‐β‐CD nanoparticles (CSNs). The enhanced thermal stability of the nanoparticles was found in differential scanning calorimeter. X‐ray diffraction implied that CA‐CSNs existed in the amorphous state. CA‐CSNs had excellent slow release property. Further, the bacteriostatic effect of CA‐CSNs was much better than that of CA and CSNs. All the results indicated that CSNs can be used as a promising carrier to encapsulate CA. Practical applications: CA is an effective antimicrobial and generally recognized as Safe‐GRAS. CA also exhibits many other bioactivities and has been commonly used for digestive, cardiovascular and immune system diseases. However, CA is easy to be oxidized and volatilized during storage for poor water solubility. The nanoencapsulations display the capacities of enhancing solubility of bioactive compounds, protecting them from degradation, and prolonging their residence. In this manuscript, CA loaded nanoparticles were investigated. The results suggested that the nanoencapsulation could benefit for improving water solubility and stability of CA. This strategy could be helpful for its application and development in food preservation. [ABSTRACT FROM AUTHOR]