Study of the physico-chemical, antioxidant and antimicrobial properties of powders produced by atomization of extracts of cinnamon (Cinnamomum zeylanicum Blume)

• Grant number: 14/08412-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2014
• End date: October 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Livia Cristina Ostroschi
• 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 all over the world and has several compounds to which assigns many biological activities. Among these compounds, the proanthocyanidins has stood. These molecules belong to the class of flavonoids and have antioxidant, anti-inflammatory, skin anti-aging, among other properties. However, they 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 food, for example. Atomization is a drying process that has being used to protect sensitive materials and camouflage undesirable sensory properties, because it uses carriers during the drying process. This process could contribute to increase the stability of proanthocyanidin from cinnamon extracts, besides to camouflage the astringency feeling, and masking the strong flavor and aroma of the extract. Thus, the aim of this project is to encapsulate the cinnamon extract by using the spray drying technique, and then study the microparticles structural properties, its stability and antioxidant and antimicrobial activities.

Scientific publications

(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)

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)