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Carmen Silvia Favarotrindade - One of the best experts on this subject based on the ideXlab platform.

  • Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy anchoviella lepidentostole minced fish
    Food Science and Technology International, 2021
    Co-Authors: Emelda Orlando Simbine, Carmen Silvia Favarotrindade, Elisabete Maria Macedo Viegas, Larissa Da Cunha Rodrigues, Maria Fernanda De Castro Burbarelli, Dariane Beatriz Schoffen Enke, Judite Lapaguimaraes
    Abstract:

    Abstract Minced fish (MF) is an interesting material for development of novel fish products; however, the mechanical deboning process interferes with MF quality, by increasing the lipid oxidation. This study reports the effect of Ceylon cinnamon (Cinnamomum zeylanicum) hydro-ethanolic bark extracts as natural antioxidants on both washed and unwashed MF of broadband anchovy during six months of storage at -18 °C. Spray-dried cinnamon extract (DC) and spray-dried cinnamon extract using maltodextrin 10DE (DCM) as a carrier were evaluated in relation to antioxidant activity in vitro. DC and sodium erythobarte were added to both washed and unwashed MF at 0.25% (w:w), whilst DCM was added at 1.055% (w:w). The DC extract presented higher antioxidant activity in vitro compared to DCM extract. The addition of cinnamon extracts reduced the lipid oxidation in washed and unwashed MF compared with the controls. C. zeylanicum extracts can be used to prevent lipid oxidation in MF during the frozen storage and are alternatives for food industries that seek to meet the demand of consumers increasingly concerned with the consumption of healthy foods.

  • production of spray dried proanthocyanidin rich cinnamon Cinnamomum zeylanicum extract as a potential functional ingredient improvement of stability sensory aspects and technological properties
    Food Hydrocolloids, 2018
    Co-Authors: Livia Cristina Ostroschi, Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, Volnei Brito De Souza, Maria Ines Genovese, Marcelo Thomazini, Talita A Comunian, J C C Baliero, Gaelle Roudaut, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activity, retention of proanthocyanidins, hygroscopicity, solubility, morphology, stability, glass transition temperature, and with regard to the antimicrobial and antioxidant activities. Additionally, the powders were sensorially analyzed to verify the efficiency of the atomization process on masking the bitterness and astringent sensation of the extract. The moisture values of the powders decreased as the drying air temperature increased. Moreover, maltodextrin reduced the hygroscopicity of the powders, enhanced their water solubility and morphology, and increased the stability of the proanthocyanidins in the powders. The freeze-dried cinnamon extract inhibited all indicator strains and showed that the antimicrobial activity was associated with the proanthocyanidin content. Conversely, atomization using maltodextrin as carrier was able to mask the bitter taste and astringency of the material, and allowed the production of more stable powders. Therefore, the use of maltodextrin presented beneficial aspects, from both technological and sensorial perspectives for the production of spray-dried powders loaded with a proanthocyanidin-rich cinnamon extract, which could act as a functional ingredient.

  • evaluation of the release profile stability and antioxidant activity of a proanthocyanidin rich cinnamon Cinnamomum zeylanicum extract co encapsulated with α tocopherol by spray chilling
    Food Research International, 2017
    Co-Authors: Fabricio Luiz Tulini, Adna Prado Massarioli, Marluci Palazzolli Silva, E M J A Pallone, Volnei Brito De Souza, Maria Ines Genovese, Marcelo Thomazini, Severino Matias De Alencar, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon has many health improving compounds such as proanthocyanidins, which also have potential for the prevention of damages caused by diabetes. Similarly, α-tocopherol is a natural antioxidant with important role on protection of fatty acids in membranes and lipoproteins. However, the addition of antioxidants in food may result in interaction with food matrix, low stability and unpleasant taste. In the present study, a proanthocyanidin-rich cinnamon extract (PRCE) ( Cinnamomum zeylanicum ) was co-encapsulated with α-tocopherol into solid lipid microparticles (SLMs) by spray chilling. The microparticles were characterized with regard to the physical and chemical properties, morphology, proanthocyanidin stability and release profile. SLMs were spherical with an average diameter of ca. 80 μm. Proanthocyanidins were highly stable in SLMs stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs gradually released proanthocyanidins in simulated gastrointestinal fluids by a diffusional process, following a Korsmeyer-Peppas kinetic. Analyses of the antioxidant compounds indicated that PRCE components exhibited a higher scavenging capacity against reactive oxygen species (ROS) and reactive nitrogen species (RNS). Thus, the SLMs produced in the present study have potential for application in the development of new functional foods and nutraceuticals, also providing an alternative for the controlled release of proanthocyanidins and α-tocopherol into the intestine.

  • development of solid lipid microparticles loaded with a proanthocyanidin rich cinnamon extract Cinnamomum zeylanicum potential for increasing antioxidant content in functional foods for diabetic population
    Food Research International, 2016
    Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon proanthocyanidins play an important role on the attenuation of complications associated to diabetes, but the daily ingestion of these compounds is not always satisfactory due to several aspects such as low stability and unpleasant taste. Thus, in the present study, a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) was incorporated into solid lipid microparticles (SLMs) by spray chilling technique using vegetable fat as carrier. The microparticles were characterized with regard to their physical and chemical properties, morphology, proanthocyanidin stability and sensory properties. SLMs were spherical with a unimodal size distribution between 60 and 130 μm, and proanthocyanidins were highly stable in SLM stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs were able to mask the bitter taste and astringent sensation of proanthocyanidins and other polyphenols from cinnamon extract. Taken together, these results show the potential of SLM loaded with cinnamon proanthocyanidins for improving functional properties in new foods.

Prasad Katulanda - One of the best experts on this subject based on the ideXlab platform.

  • medicinal properties of true cinnamon Cinnamomum zeylanicum a systematic review
    BMC Complementary and Alternative Medicine, 2013
    Co-Authors: Priyanga Ranasinghe, Shehani Pigera, G Sirimal A Premakumara, Priyadarshani Galappaththy, G R Constantine, Prasad Katulanda
    Abstract:

    In traditional medicine Cinnamon is considered a remedy for respiratory, digestive and gynaecological ailments. In-vitro and in-vivo studies from different parts of the world have demonstrated numerous beneficial medicinal effects of Cinnamomum zeylanicum (CZ). This paper aims to systematically review the scientific literature and provide a comprehensive summary on the potential medicinal benefits of CZ. A comprehensive systematic review was conducted in the following databases; PubMed, Web of Science, SciVerse Scopus for studies published before 31st December 2012. The following keywords were used: “Cinnamomum zeylanicum”, “Ceylon cinnamon”, “True cinnamon” and “Sri Lankan cinnamon”. To obtain additional data a manual search was performed using the reference lists of included articles. The literature search identified the following number of articles in the respective databases; PubMed=54, Web of Science=76 and SciVerse Scopus=591. Thirteen additional articles were identified by searching reference lists. After removing duplicates the total number of articles included in the present review is 70. The beneficial health effects of CZ identified were; a) anti-microbial and anti-parasitic activity, b) lowering of blood glucose, blood pressure and serum cholesterol, c) anti-oxidant and free-radical scavenging properties, d) inhibition of tau aggregation and filament formation (hallmarks of Alzheimer’s disease), e) inhibitory effects on osteoclastogenesis, f) anti-secretagogue and anti-gastric ulcer effects, g) anti-nociceptive and anti-inflammatory activity, h) wound healing properties and i) hepato-protective effects. The studies reported minimal toxic and adverse effects. The available in-vitro and in-vivo evidence suggests that CZ has many beneficial health effects. However, since data on humans are sparse, randomized controlled trials in humans will be necessary to determine whether these effects have public health implications.

  • efficacy and safety of true cinnamon Cinnamomum zeylanicum as a pharmaceutical agent in diabetes a systematic review and meta analysis
    Diabetic Medicine, 2012
    Co-Authors: Priyanga Ranasinghe, Priyadarshani Galappaththy, G R Constantine, R Jayawardana, N De Vas Gunawardana, Prasad Katulanda
    Abstract:

    A letter to the editor is presented in response to the article "Efficacy and Safety of `True' Cinnamon (Cinnamomum zeylanicum) As a Pharmaceutical Agent in Diabetes: A Systematic Review and Meta-Analysis" by Ranasinghe and colleagues in the December 2012 issue.

  • efficacy and safety of true cinnamon Cinnamomum zeylanicum as a pharmaceutical agent in diabetes a systematic review and meta analysis
    Diabetic Medicine, 2012
    Co-Authors: Priyanga Ranasinghe, Priyadarshani Galappaththy, G R Constantine, R Jayawardana, N De Vas Gunawardana, Prasad Katulanda
    Abstract:

    Diabet. Med. 29, 1480–1492 (2012) Abstract Aims  Diabetes is a leading cause of morbidity and mortality worldwide. Studies have frequently looked at dietary components beneficial in treatment and prevention. We aim to systematically evaluate the literature on the safety and efficacy of Cinnamomum zeylanicum on diabetes. Methods  A comprehensive search of the literature was conducted in the following databases; PubMed, Web of Science, Biological Abstracts, SciVerse Scopus, SciVerse ScienceDierect, CINAHL and The Cochrane Library. A meta-analysis of studies examining the effect of C. zeylanicum extracts on clinical and biochemical parameters was conducted. Data were analysed using RevMan v5.1.2. Results  The literature search identified 16 studies on C. zeylanicum (five in-vitro, six in-vivo and five in-vivo/in-vitro). However, there were no human studies. In-vitro C. zeylanicum demonstrated a potential for reducing post-prandial intestinal glucose absorption by inhibiting pancreatic α-amylase and α-glucosidase, stimulating cellular glucose uptake by membrane translocation of glucose transporter-4, stimulating glucose metabolism and glycogen synthesis, inhibiting gluconeogenesis and stimulating insulin release and potentiating insulin receptor activity. The beneficial effects of C. zeylanicum in animals include attenuation of diabetes associated weight loss, reduction of fasting blood glucose, LDL and HbA1c, increasing HDL cholesterol and increasing circulating insulin levels. Cinnamomum zeylanicum also significantly improved metabolic derangements associated with insulin resistance. It also showed beneficial effects against diabetic neuropathy and nephropathy, with no significant toxic effects on liver and kidney and a significantly high therapeutic window. Conclusion  Cinnamomum zeylanicum demonstrates numerous beneficial effects both in vitro and in vivo as a potential therapeutic agent for diabetes. However, further randomized clinical trials are required to establish therapeutic safety and efficacy.

López Chávez, Jhuliza Jenny - One of the best experts on this subject based on the ideXlab platform.

  • Efecto de la concentración de aceite esencial de canela (Cinnamomum zeylanicum blume) en la cobertura comestible y el tiempo de almacenamiento sobre las características fisicoquímicas y microbiológicas en ciruelas (Spondias purpurea)
    'Universidad Cesar Vallejo', 2015
    Co-Authors: López Chávez, Jhuliza Jenny
    Abstract:

    El presente estudio determinó el efecto de diferentes concentraciones de aceite esencial de canela (Cinnamomum zeylanicum Blume): 0.1% y 0.2%, incorporados a una cobertura comestible elaborada a base de almidón de maíz sobre las características fisicoquímicas y microbiológicas en ciruelas (Spondias purpurea). La ciruela fue seleccionada, lavada, oreada, inmersa en cobertura comestible, oreada y envasada, siendo almacenadas a 7 ± 0.05 °C durante un periodo de 12 días. Los análisis fisicoquímicos reportaron que existe diferencia significativa para un p< 0.5 entre las diferentes concentraciones de aceite esencial de canela, concentración al 0.2% sobre la cobertura comestible reportó mejores resultados fisicoquímicos respecto a la muestra control: 13.66 % de pérdida de peso, 23 °Brix de solidos solubles y 0.0080 % de acidez titulable. Los análisis microbiológicos reportaron que existe diferencia significativa para un p< 0.5%; la concentración de aceite esencial de 0.2% fue la que obtuvo menor recuento de mesófilos aerobios: 6.57 x 105, y 7.38 x 105 en relación al recuento de hongos. Se concluye que al 0.2% de aceite esencial de canela incorporado a la cobertura comestible a base de almidón de maíz presentaron mejores características fisicoquímicas y microbiológicas durante 12 días de almacenamiento a 7 ± 0.05 °C

  • Efecto de la concentración de aceite esencial de canela (Cinnamomum zeylanicum blume) en la cobertura comestible y el tiempo de almacenamiento sobre las características fisicoquímicas y microbiológicas en ciruelas (Spondias purpurea)
    'Universidad Cesar Vallejo', 2015
    Co-Authors: López Chávez, Jhuliza Jenny
    Abstract:

    TesisTrujilloEscuela Académico Profesional de Ingeniería Agroindustrial y Comercio ExteriorProcesos AgroindustrialesEl presente estudio determinó el efecto de diferentes concentraciones de aceite esencial de canela (Cinnamomum zeylanicum Blume): 0.1% y 0.2%, incorporados a una cobertura comestible elaborada a base de almidón de maíz sobre las características fisicoquímicas y microbiológicas en ciruelas (Spondias purpurea). La ciruela fue seleccionada, lavada, oreada, inmersa en cobertura comestible, oreada y envasada, siendo almacenadas a 7 ± 0.05 °C durante un periodo de 12 días. Los análisis fisicoquímicos reportaron que existe diferencia significativa para un p< 0.5 entre las diferentes concentraciones de aceite esencial de canela, concentración al 0.2% sobre la cobertura comestible reportó mejores resultados fisicoquímicos respecto a la muestra control: 13.66 % de pérdida de peso, 23 °Brix de solidos solubles y 0.0080 % de acidez titulable. Los análisis microbiológicos reportaron que existe diferencia significativa para un p< 0.5%; la concentración de aceite esencial de 0.2% fue la que obtuvo menor recuento de mesófilos aerobios: 6.57 x 105, y 7.38 x 105 en relación al recuento de hongos. Se concluye que al 0.2% de aceite esencial de canela incorporado a la cobertura comestible a base de almidón de maíz presentaron mejores características fisicoquímicas y microbiológicas durante 12 días de almacenamiento a 7 ± 0.05 °C

Fabricio Luiz Tulini - One of the best experts on this subject based on the ideXlab platform.

  • production of spray dried proanthocyanidin rich cinnamon Cinnamomum zeylanicum extract as a potential functional ingredient improvement of stability sensory aspects and technological properties
    Food Hydrocolloids, 2018
    Co-Authors: Livia Cristina Ostroschi, Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, Volnei Brito De Souza, Maria Ines Genovese, Marcelo Thomazini, Talita A Comunian, J C C Baliero, Gaelle Roudaut, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activity, retention of proanthocyanidins, hygroscopicity, solubility, morphology, stability, glass transition temperature, and with regard to the antimicrobial and antioxidant activities. Additionally, the powders were sensorially analyzed to verify the efficiency of the atomization process on masking the bitterness and astringent sensation of the extract. The moisture values of the powders decreased as the drying air temperature increased. Moreover, maltodextrin reduced the hygroscopicity of the powders, enhanced their water solubility and morphology, and increased the stability of the proanthocyanidins in the powders. The freeze-dried cinnamon extract inhibited all indicator strains and showed that the antimicrobial activity was associated with the proanthocyanidin content. Conversely, atomization using maltodextrin as carrier was able to mask the bitter taste and astringency of the material, and allowed the production of more stable powders. Therefore, the use of maltodextrin presented beneficial aspects, from both technological and sensorial perspectives for the production of spray-dried powders loaded with a proanthocyanidin-rich cinnamon extract, which could act as a functional ingredient.

  • evaluation of the release profile stability and antioxidant activity of a proanthocyanidin rich cinnamon Cinnamomum zeylanicum extract co encapsulated with α tocopherol by spray chilling
    Food Research International, 2017
    Co-Authors: Fabricio Luiz Tulini, Adna Prado Massarioli, Marluci Palazzolli Silva, E M J A Pallone, Volnei Brito De Souza, Maria Ines Genovese, Marcelo Thomazini, Severino Matias De Alencar, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon has many health improving compounds such as proanthocyanidins, which also have potential for the prevention of damages caused by diabetes. Similarly, α-tocopherol is a natural antioxidant with important role on protection of fatty acids in membranes and lipoproteins. However, the addition of antioxidants in food may result in interaction with food matrix, low stability and unpleasant taste. In the present study, a proanthocyanidin-rich cinnamon extract (PRCE) ( Cinnamomum zeylanicum ) was co-encapsulated with α-tocopherol into solid lipid microparticles (SLMs) by spray chilling. The microparticles were characterized with regard to the physical and chemical properties, morphology, proanthocyanidin stability and release profile. SLMs were spherical with an average diameter of ca. 80 μm. Proanthocyanidins were highly stable in SLMs stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs gradually released proanthocyanidins in simulated gastrointestinal fluids by a diffusional process, following a Korsmeyer-Peppas kinetic. Analyses of the antioxidant compounds indicated that PRCE components exhibited a higher scavenging capacity against reactive oxygen species (ROS) and reactive nitrogen species (RNS). Thus, the SLMs produced in the present study have potential for application in the development of new functional foods and nutraceuticals, also providing an alternative for the controlled release of proanthocyanidins and α-tocopherol into the intestine.

  • development of solid lipid microparticles loaded with a proanthocyanidin rich cinnamon extract Cinnamomum zeylanicum potential for increasing antioxidant content in functional foods for diabetic population
    Food Research International, 2016
    Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon proanthocyanidins play an important role on the attenuation of complications associated to diabetes, but the daily ingestion of these compounds is not always satisfactory due to several aspects such as low stability and unpleasant taste. Thus, in the present study, a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) was incorporated into solid lipid microparticles (SLMs) by spray chilling technique using vegetable fat as carrier. The microparticles were characterized with regard to their physical and chemical properties, morphology, proanthocyanidin stability and sensory properties. SLMs were spherical with a unimodal size distribution between 60 and 130 μm, and proanthocyanidins were highly stable in SLM stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs were able to mask the bitter taste and astringent sensation of proanthocyanidins and other polyphenols from cinnamon extract. Taken together, these results show the potential of SLM loaded with cinnamon proanthocyanidins for improving functional properties in new foods.

Marcelo Thomazini - One of the best experts on this subject based on the ideXlab platform.

  • production of spray dried proanthocyanidin rich cinnamon Cinnamomum zeylanicum extract as a potential functional ingredient improvement of stability sensory aspects and technological properties
    Food Hydrocolloids, 2018
    Co-Authors: Livia Cristina Ostroschi, Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, Volnei Brito De Souza, Maria Ines Genovese, Marcelo Thomazini, Talita A Comunian, J C C Baliero, Gaelle Roudaut, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activity, retention of proanthocyanidins, hygroscopicity, solubility, morphology, stability, glass transition temperature, and with regard to the antimicrobial and antioxidant activities. Additionally, the powders were sensorially analyzed to verify the efficiency of the atomization process on masking the bitterness and astringent sensation of the extract. The moisture values of the powders decreased as the drying air temperature increased. Moreover, maltodextrin reduced the hygroscopicity of the powders, enhanced their water solubility and morphology, and increased the stability of the proanthocyanidins in the powders. The freeze-dried cinnamon extract inhibited all indicator strains and showed that the antimicrobial activity was associated with the proanthocyanidin content. Conversely, atomization using maltodextrin as carrier was able to mask the bitter taste and astringency of the material, and allowed the production of more stable powders. Therefore, the use of maltodextrin presented beneficial aspects, from both technological and sensorial perspectives for the production of spray-dried powders loaded with a proanthocyanidin-rich cinnamon extract, which could act as a functional ingredient.

  • evaluation of the release profile stability and antioxidant activity of a proanthocyanidin rich cinnamon Cinnamomum zeylanicum extract co encapsulated with α tocopherol by spray chilling
    Food Research International, 2017
    Co-Authors: Fabricio Luiz Tulini, Adna Prado Massarioli, Marluci Palazzolli Silva, E M J A Pallone, Volnei Brito De Souza, Maria Ines Genovese, Marcelo Thomazini, Severino Matias De Alencar, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon has many health improving compounds such as proanthocyanidins, which also have potential for the prevention of damages caused by diabetes. Similarly, α-tocopherol is a natural antioxidant with important role on protection of fatty acids in membranes and lipoproteins. However, the addition of antioxidants in food may result in interaction with food matrix, low stability and unpleasant taste. In the present study, a proanthocyanidin-rich cinnamon extract (PRCE) ( Cinnamomum zeylanicum ) was co-encapsulated with α-tocopherol into solid lipid microparticles (SLMs) by spray chilling. The microparticles were characterized with regard to the physical and chemical properties, morphology, proanthocyanidin stability and release profile. SLMs were spherical with an average diameter of ca. 80 μm. Proanthocyanidins were highly stable in SLMs stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs gradually released proanthocyanidins in simulated gastrointestinal fluids by a diffusional process, following a Korsmeyer-Peppas kinetic. Analyses of the antioxidant compounds indicated that PRCE components exhibited a higher scavenging capacity against reactive oxygen species (ROS) and reactive nitrogen species (RNS). Thus, the SLMs produced in the present study have potential for application in the development of new functional foods and nutraceuticals, also providing an alternative for the controlled release of proanthocyanidins and α-tocopherol into the intestine.

  • development of solid lipid microparticles loaded with a proanthocyanidin rich cinnamon extract Cinnamomum zeylanicum potential for increasing antioxidant content in functional foods for diabetic population
    Food Research International, 2016
    Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia Favarotrindade
    Abstract:

    Abstract Cinnamon proanthocyanidins play an important role on the attenuation of complications associated to diabetes, but the daily ingestion of these compounds is not always satisfactory due to several aspects such as low stability and unpleasant taste. Thus, in the present study, a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) was incorporated into solid lipid microparticles (SLMs) by spray chilling technique using vegetable fat as carrier. The microparticles were characterized with regard to their physical and chemical properties, morphology, proanthocyanidin stability and sensory properties. SLMs were spherical with a unimodal size distribution between 60 and 130 μm, and proanthocyanidins were highly stable in SLM stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs were able to mask the bitter taste and astringent sensation of proanthocyanidins and other polyphenols from cinnamon extract. Taken together, these results show the potential of SLM loaded with cinnamon proanthocyanidins for improving functional properties in new foods.