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

• Grant number: 13/09090-2
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: April 01, 2014
• End date: 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
• Host 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

(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)

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. (14/08412-9, 14/14540-0, 13/09090-2)

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)

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)

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)

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)

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. (14/14540-0, 13/09090-2)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SOUZA, Volnei Brito de. Extraction and encapsulation by complex coacervation of cinnamon (Cinnamomum zeylanicum Blume) proanthocyanidins. 2016. Doctoral Thesis - Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT) Pirassununga.