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James A Kennedy - One of the best experts on this subject based on the ideXlab platform.
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Effects of leaf removal and applied water on flavonoid accumulation in grapevine (Vitis vinifera L. cv. Merlot) berry in a hot climate
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Michael G. Cook, James A Kennedy, Ralph S. Yacco, Aude A. Watrelot, Grégory Gambetta, S. Kaan KurturalAbstract:The relationships between variations in grapevine (Vitis vinifera L. cv. Merlot) fruit zone light exposure and water deficits and the resulting berry flavonoid composition were investigated in a hot climate. The experimental design involved application of mechanical leaf removal (control, pre-bloom, post-fruit set) and differing water deficits (sustained deficit irrigation and regulated deficit irrigation). Flavonol and anthocyanin concentrations were measured by C18 reversed-phased HPLC and increased with pre-bloom leaf removal in 2013, but with post-fruit set leaf removal in 2014. Proanthocyanidin isolates were characterized by acid catalysis in the presence of excess phloroglucinol followed by reversed-phase HPLC. Post-fruit set leaf removal increased total Proanthocyanidin concentration in both years, whereas no effect was observed with applied water amounts. Mean degree of polymerization of skin Proanthocyanidins increased with post-fruit set leaf removal compared to pre-bloom, whereas water deficit had no effect. Conversion yield was greater with post-fruit set leaf removal. Seed Proanthocyanidin concentration was rarely affected by applied treatments. The application of post-fruit set leaf removal, regardless of water deficit. increased the proportion of Proanthocyanidins derived from the skin, whereas no leaf removal or pre-bloom leaf removal regardless of water deficit increased the proportion of seed-derived Proanthocyanidins. The study provides fundamental information to viticulturists and winemakers on how to manage red wine grape low molecular weight phenolics and polymeric Proanthocyanidin composition in a hot climate.
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Effect of Ethanol on Grape Seed Proanthocyanidin Extraction
American Journal of Enology and Viticulture, 2011Co-Authors: Alberto Hernández-jiménez, James A Kennedy, Ana Belén Bautista-ortín, Encarna Gómez-plazaAbstract:Proanthocyanidins are found in the seeds and skins of winegrapes and are extracted into the must-wine during maceration. For seed Proanthocyanidins, extraction is generally thought to be possible only in the presence of ethanol. This study examined the extraction of seed Proanthocyanidins in model solutions with increasing concentrations of ethanol, from 0 to 15% v/v. Spectrophotometric and chromatographic results showed that ethanol was not required for Proanthocyanidin extraction, although its presence increased the rate of extraction. Extraction dynamics indicated that alcohol increased the rate of Proanthocyanidin extraction for the initial six days of maceration, after which, even in the absence of ethanol, the extraction rate was nearly identical for all treatments. These findings suggest that extraction time is an important consideration when managing techniques, such as cold soak, which are thought not to affect seed Proanthocyanidin extraction.
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Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass
Journal of agricultural and food chemistry, 2010Co-Authors: Keren A. Bindon, Paul A. Smith, James A KennedyAbstract:Insoluble cell wall material was prepared from the skin and flesh of commercially ripe Vitis vinifera L. cv. Shiraz berries and then combined in suspension with preveraison skin and seed Proanthocyanidin containing solutions. Analysis of Proanthocyanidins before and after fining with cell wall material by phloroglucinolysis provided information on recovery by mass, subunit composition, and mean degree of polymerization, whereas Proanthocyanidin molecular mass distribution was determined by gel permeation chromatography. Cell wall material from flesh showed the highest affinity for Proanthocyanidin, binding up to 47% and 57% w/w of total seed and skin Proanthocyanidin respectively. Comparison of the molecular mass distribution of skin or seed Proanthocyanidin before and after fining indicated that affinity of cell walls for Proanthocyanidin increased with increasing Proanthocyanidin molecular mass. Initial results of subunit composition of skin and seed Proanthocyanidin mixtures following fining with cell ...
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influence of vine vigor on grape vitis vinifera l cv pinot noir and wine Proanthocyanidins
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Jessica M Cortell, Michael Halbleib, Andrew V Gallagher, Timothy L Righetti, James A KennedyAbstract:The relationships between variations in grapevine (Vitis vinifera L. cv. Pinot noir) growth and resulting fruit and wine phenolic composition were investigated. The study was conducted in a commercial vineyard consisting of the same clone, rootstock, age, and vineyard management practices. The experimental design involved monitoring soil, vine growth, yield components, and fruit composition (soluble solids, flavan-3-ol monomers, Proanthocyanidins, and pigmented polymers) on a georeferenced grid pattern to assess patterns in growth and development. Vine vigor parameters (trunk cross-sectional area, average shoot length, and leaf chlorophyll) were used to delineate zones within both blocks to produce research wines to investigate the vine-fruit-wine continuum. There was no significant influence of vine vigor on the amount of Proanthocyanidin per seed and only minimal differences in seed Proanthocyanidin composition. However, significant increases were found in skin Proanthocyanidin (mg/berry), proportion of (-)-epigallocatechin, average molecular mass of Proanthocyanidins, and pigmented polymer content in fruit from zones with a reduction in vine vigor. In the wines produced from low-vigor zones, there was a large increase in the proportion of skin tannin extracted into the wine, whereas little change occurred in seed Proanthocyanidin extraction. The level of pigmented polymers and Proanthocyanidin molecular mass were higher in wines made from low-vigor fruit compared to wines made from high-vigor fruit, whereas the flavan-3-ol monomer concentration was lower.
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direct method for determining seed and skin Proanthocyanidin extraction into red wine
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Catherine Peyrot Des Gachons, James A KennedyAbstract:A method was developed for determining the amount of seed and skin Proanthocyanidin extraction into wines by direct measurement. This method was based upon the analysis of Proanthocyanidin cleavage products after acid catalysis in the presence of excess phloroglucinol. On the basis of the analysis of Proanthocyanidin extracts from grape tissues, two observations were made as follows: (i) the seed and skin Proanthocyanidin extension subunit compositions were considerably different from each other, and (ii) their composition did not vary with extraction time. Thus, by comparing the proportional extension subunit composition of Proanthocyanidins in wine relative to their proportional composition in corresponding grape seed and skin, it was possible to determine the contribution of each to wine. To provide additional information, the procedure was used to investigate seed and skin Proanthocyanidin extraction during commercial-scale fermentations that had undergone 4 or 10 day low temperature prefermentation skin contact prior to the onset of fermentation. The results for both fermentations indicated that the proportion of skin tannin declined during fermentation and also showed that at the end of fermentation the amount and proportion of skin tannin were the same.
Carmen Silvia Favarotrindade - One of the best experts on this subject based on the ideXlab platform.
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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, 2018Co-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 FavarotrindadeAbstract: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.
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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, 2017Co-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 FavarotrindadeAbstract: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.
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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, 2016Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia FavarotrindadeAbstract: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.
Fabricio Luiz Tulini - One of the best experts on this subject based on the ideXlab platform.
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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, 2018Co-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 FavarotrindadeAbstract: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.
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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, 2017Co-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 FavarotrindadeAbstract: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.
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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, 2016Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia FavarotrindadeAbstract: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.
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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, 2018Co-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 FavarotrindadeAbstract: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.
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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, 2017Co-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 FavarotrindadeAbstract: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.
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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, 2016Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia FavarotrindadeAbstract: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.
Volnei Brito De Souza - One of the best experts on this subject based on the ideXlab platform.
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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, 2018Co-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 FavarotrindadeAbstract: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.
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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, 2017Co-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 FavarotrindadeAbstract: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.
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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, 2016Co-Authors: Fabricio Luiz Tulini, Mariana Alejandra Echalarbarrientos, E M J A Pallone, Volnei Brito De Souza, Marcelo Thomazini, Carmen Silvia FavarotrindadeAbstract: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.
