Coencapsulation of cinnamon proanthocyanidins (Cinnamomum zeylanicum) and a-tocopherol in solid lipid microparticles produced by spray chilling: development and characterization

• Grant number: 14/14540-0
• Support Opportunities: Scholarships in Brazil - Post-Doctorate
• Effective date (Start): November 01, 2014
• Effective date (End): September 30, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Acordo de Cooperação: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Carmen Sílvia Fávaro Trindade
• Grantee: Fabricio Luiz Tulini
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Antioxidants are very important in the food industry as they contribute to increase product shelf life and also play an important role in the prevention and relief of symptoms of diseases, such as atherosclerosis and diabetes. Cinnamon (Cinnamomum zeylanicum) has been used for centuries as a spice, but also has beneficial health properties by the presence of substances, such as proanthocyanidins (phenolic compounds belonging to the class of flavonoids). These substances have common properties of antioxidants (anti-inflammatory, anticarcinogenic, among others), as well as potential for the prevention of damage caused by diabetes. Similarly, the ±-tocopherol (a vitamin E constituent) is an antioxidant that plays an important role in the protection of fatty acids in membranes and lipoproteins. However, the addition of antioxidants in foods can present some problems such as low stability, interaction with food matrix components and unpleasant taste. To overcome these problems, the spray chilling process may be used, which consists in the incorporation of active ingredients in a molten carrier, followed by spray in a cold chamber. This method has the advantage of not using organic solvents and to be developed in milder temperatures. The aim of this project is the production of microparticles by spray chilling containing cinnamon proanthocyanidins and ±-tocopherol, to increase stability and mask the taste and aroma of these compounds. The microparticles will be characterized for structure by optical and scanning electron microscopy, size distribution, stability and release profile, and analyzed by infrared spectroscopy, differential scanning calorimetry and X-ray diffraction. To the best of our knowledge, there is no study about coencapsulation of proanthocyanidins and ±-tocopherol by spray chilling. Thus, these microparticles can be used to add value to new products with higher antioxidant content, longer shelf life and functional properties. (AU)

Scientific publications

(12)

(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)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; RIBAS, MARCELA M.; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material: Characterization and evaluation of drying processes. Food Research International, v. 89, n. 1, p. 582-590, NOV 2016. (14/14540-0, 15/15300-5, 14/10754-5)

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)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; MARTINS, EVANDRO; PENNING, MANFRED; FAVARO-TRINDADE, CARMEN S.; PONCELET, DENIS. Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 89, p. 392-399, MAR 2018. (14/14540-0, 15/15300-5, 14/10754-5)

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)

GERALDI, MARINA V.; TULINI, FABRICIO L.; SOUZA, VANESSA M.; DE MARTINIS, ELAINE C. P.. Development of Yoghurt with Jucara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 10, n. 1, p. 71-76, MAR 2018. (12/24618-0, 14/14540-0)

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)

PAUCAR, O. C.; TULINI, F. L.; THOMAZINI, M.; BALIEIRO, J. C. C.; PALLONE, E. M. J. A.; FAVARO-TRINDADE, C. S.. Production by spray chilling and characterization of solid lipid microparticles loaded with vitamin D-3. FOOD AND BIOPRODUCTS PROCESSING, v. 100, n. A, p. 344-350, OCT 2016. (14/14540-0)

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)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; MATOS-, JR., FERNANDO E.; OLIVEIRA, MARIANA G.; THOMAZINI, MARCELO; FAVARO-TRINDADE, CARMEN S.. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. FOOD HYDROCOLLOIDS, v. 83, p. 109-117, OCT 2018. (14/14540-0, 15/15300-5, 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)

SILVA, MARLUCI P.; TULINI, FABRICIO L.; MARINHO, JULIA F. U.; MAZZOCATO, MARCELLA C.; DE MARTINIS, ELAINE C. P.; LUCCAS, VALDECIR; FAVARO-TRINDADE, CARMEN S.. Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 75, p. 640-647, JAN 2017. (14/14540-0, 14/10754-5)