Study of obtaining, encapsulation and application of proanthocyanidin-rich extracts of cinnamon (Cinnamomum zeylanicum)

• Grant number: 13/24874-0
• Support Opportunities: Regular Research Grants
• Start date: February 01, 2016
• End date: January 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Carmen Sílvia Fávaro Trindade
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Associated researchers: Carlos Augusto Fernandes de Oliveira ; Christianne Elisabete da Costa Rodrigues

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice widely consumed all over the world and has several compounds to which assigns many biological activities. Among these compounds, has stood the proanthocyanidins. These molecules belong to the class of flavonoids and have antioxidant, anti-inflammatory, skin anti-aging, among other properties. However, are unstable against various conditions, such as high temperatures, incidence of light and the presence of oxygen. In addition, cinnamon has strong flavor and aroma and their proanthocyanidins can bind the salivary proteins, causing sensation of astringency, which could compromise the application of its extract in a food, for example. The micro-encapsulation is a process that consists of the enveloping of an active material for one or more materials that form a wall, protecting it from the external environment or from the adverse conditions and enabling its controlled release. This process could then contribute to increase the stability of proanthocyanidin from extracts of cinnamon, besides to mask the astringency feeling caused by them, and masking the strong flavor and aroma of the extract, with the possibility of release in the gut. Thus, the aim of this project is to obtain concentrated proanthocyanidins extract from cinnamon, to encapsulate it, using the follow techniques: complex coacervation, spray chilling and spray drying and finally to study the structural properties of the microparticles, its stability and its application in food systems. (AU)

Scientific publications

(8)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

TULINI, FABRICIO L.; SOUZA, VOLNEI B.; ECHALAR-BARRIENTOS, MARIANA A.; THOMAZINI, MARCELO; PALLONE, ELIRIA M. J. A.; FAVARO-TRINDADE, CARMEN S.. 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, v. 85, p. 10-18, JUL 2016. (13/24874-0, 14/14540-0, 13/09090-2)

DE SOUZA, VOLNEI BRITO; THOMAZINI, MARCELO; CHAVES, ISABELA ELIAS; FERRO-FURTADO, ROSELAYNE; FAVARO-TRINDADE, CARMEN SILVIA. Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts. FOOD HYDROCOLLOIDS, v. 98, JAN 2020. (13/09090-2, 13/24874-0)

HOLKEM, AUGUSTO TASCH; NETO, EDMUR JOSE SANTOS; NAKAYAMA, MEGUMI; SOUZA, CLITOR J. F.; THOMAZINI, MARCELO; GALLO, FABIO AUGUSTO; DA SILVA, MARLUCI PALAZZOLLI; DE QUEIROZ BOMDESPACHO, LAURA; LUCIANO, CARLA GIOVANA; MORAES, IZABEL CRISTINA FREITAS; et al. Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 12, n. 3, NOV 2019. (13/24874-0, 15/19375-0)

OSTROSCHI, LIVIA CRISTINA; DE SOUZA, VOLNEI BRITO; ECHALAR-BARRIENTOS, MARIANA ALEJANDRA; TULINI, FABRCIO LUIZ; COMUNIAN, TALITA ALINE; THOMAZINI, MARCELO; BALIERO, JULIO C. C.; ROUDAUT, GAELLE; GENOVESE, MARIA INES; FAVARO-TRINDADE, CARMEN SILVIA. 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, v. 79, p. 343-351, JUN 2018. (13/25862-5, 14/08412-9, 13/24874-0, 13/09090-2, 14/14540-0)

DE SOUZA, VOLNEI BRITO; HOLKEM, AUGUSTO TASCH; THOMAZINI, MARCELO; PETTA, TANIA; TULINI, FABRICIO LUIZ; DE OLIVEIRA, CARLOS AUGUSTO FERNANDES; GENOVESE, MARIA INES; DA COSTA RODRIGUES, CHRISTIANNE ELISABETE; FAVARO TRINDADE, CARMEN SILVIA. Study of extraction kinetics and characterization of proanthocyanidin-rich extract from Ceylon cinnamon (Cinnamomum zeylanicum). JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 5, MAR 2021. (13/24874-0, 14/14540-0, 18/05315-3, 13/09090-2, 15/19375-0)

TULINI, FABRICIO L.; SOUZA, VOLNEI B.; THOMAZINI, MARCELO; SILVA, MARLUCI P.; MASSARIOLI, ADNA P.; ALENCAR, SEVERINO M.; PALLONE, ELIRIA M. J. A.; GENOVESE, MARIA I.; FAVARO-TRINDADE, CARMEN S.. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract co-encapsulated with alpha-tocopherol by spray chilling. Food Research International, v. 95, p. 117-124, MAY 2017. (13/24874-0, 14/14540-0, 13/09090-2, 14/10754-5)

FAVARO-TRINDADE, CARMEN S.; PATEL, BHAVESH; SILVA, MARLUCI P.; COMUNIAN, TALITA A.; FEDERICI, ENRICO; JONES, OWEN G.; CAMPANELLA, OSVALDO H.. Microencapsulation as a tool to producing an extruded functional food. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 128, JUN 2020. (13/24874-0, 17/19018-8)

DE SOUZA, VOLNEI BRITO; THOMAZINI, MARCELO; ECHALAR BARRIENTOS, MARIANA A.; NALIN, CAMILA MARINA; FERRO-FURTADO, ROSELAYNE; GENOVESE, MARIA INES; FAVARO-TRINDADE, CARMEN SILVIA. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. FOOD HYDROCOLLOIDS, v. 77, p. 297-306, APR 2018. (13/24874-0, 13/09090-2)