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Extraction and encapsulation by complex coacervation of cinnamon (Cinnamomum zeylanicum Blume)proanthocyanidins

Grant number: 13/09090-2
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): April 01, 2014
Effective date (End): June 30, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Carmen Sílvia Fávaro Trindade
Grantee:Volnei Brito de Souza
Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice widely consumed throughout the world and has several compounds that are identified as possessing biological activity. Among these compounds, has recently been highlighted proanthocyanidins. These molecules belong to the class of flavonoids and have antioxidant properties, anti-inflammatory, anti-aging skin, among others. However, are unstable to various conditions such as high temperatures, light incidence and presence of oxygen. Moreover, cinnamon has strong flavor and aroma and its proanthocyanidins can bind to salivary proteins, causing a sensation of astringency, which can compromise its use in a food, for example. Microencapsulation is a process that consists in coating an active material for one or more materials that form the wall, protecting the encapsulated compound in the external environment or adverse conditions allowing its controlled delivery. This process could then contribute to increase the stability of proanthocyanidins from cinnamon extract, and masking the sensation of astringency caused by them, also masking the strong flavor and aroma extract. There are various encapsulation techniques including the complex coacervation has been widely used. However the use of this technique to encapsulate hydrophilic compounds has been little explored. Thus, the aim of this project is to obtain concentrated extract of cinnamon proanthocyanidins, determine the biological activities of this extract, then encapsulate the extract rich in proanthocyanidins, through complex coacervation technique and finally study the structural properties of the microcapsules, stability, release of compounds, biological activities and application in a model system. (AU)

Scientific publications (7)
(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)
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. Web of Science Citations: 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. Web of Science Citations: 7.
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. Web of Science Citations: 10.
CALOMENI, ANDRESSA DO VALLE; DE SOUZA, VOLNEI BRITO; TULINI, FABRICIO LUIZ; THOMAZINI, MARCELO; OSTROSCHI, LIVIA CRISTINA; DE ALENCAR, SEVERINO MATIAS; MASSARIOLI, ADNA PRADO; DE CARVALHO BALIEIRO, JULIO CESAR; DE CARVALHO, ROSEMARY APARECIDA; FAVARO-TRINDADE, CARMEN SILVIA. Characterization of antioxidant and antimicrobial properties of spray-dried extracts from peanut skins. FOOD AND BIOPRODUCTS PROCESSING, v. 105, p. 215-223, SEP 2017. Web of Science Citations: 4.
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. Web of Science Citations: 13.
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. Web of Science Citations: 13.
PELISSARI, JULIO R.; SOUZA, VOLNEI B.; PIGOSO, ACACIO A.; TULINI, FABRICIO L.; THOMAZINI, MARCELO; RODRIGUES, CHRISTIANNE E. C.; URBANO, ALEXANDRE; FAUARO-TRINDADE, CARMEN S. Production of solid lipid microparticles loaded with lycopene by spray chilling: Structural characteristics of particles and lycopene stability. FOOD AND BIOPRODUCTS PROCESSING, v. 98, p. 86-94, APR 2016. Web of Science Citations: 13.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.