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

Author(s)

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.

• Document type: Journal article
• Source: Food Research International; v. 95, p. 117-124, MAY 2017.
• Web of Science Citations: 13

Abstract

Cinnamon has many health improving compounds such as proanthocyanidins, which also have potential for the prevention of damages caused by diabetes. Similarly, alpha-tocopherol is a natural antioxidant with important role on protection of fatty acids in membranes and lipoproteins. However, the addition of antioxidants in food may result in interaction with food matrix, low stability and unpleasant taste. In the present study, a proanthocyanidin-rich cinnamon extract (PRCE) (Cinnamomum zeylanicum) was co-encapsulated with alpha-tocopherol into solid lipid microparticles (SLMs) by spray chilling. The microparticles were characterized with regard to the physical and chemical properties, morphology, proanthocyanidin stability and release profile. SLMs were spherical with an average diameter of ca. 80 mu m. Proanthocyanidins were highly stable in SLMs stored for up to 90 days at 5, 25 and 37 degrees C. Moreover, SLMs gradually released proanthocyanidins in simulated gastrointestinal fluids by a diffusional process, following a Korsmeyer-Peppas kinetic. Analyses of the antioxidant compounds indicated that PRCE components exhibited a higher scavenging capacity against reactive oxygen species (ROS) and reactive nitrogen species (RNS). Thus, the SLMs produced in the present study have potential for application in the development of new functional foods and nutraceuticals, also providing an alternative for the controlled release of proanthocyanidins and alpha-tocopherol into the intestine. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 13/24874-0 - Study of obtaining, encapsulation and application of proanthocyanidin-rich extracts of cinnamon (Cinnamomum zeylanicum)
• Grantee: Carmen Sílvia Fávaro Trindade
• Support Opportunities: Regular Research Grants
• FAPESP's process: 14/14540-0 - Coencapsulation of cinnamon proanthocyanidins (Cinnamomum zeylanicum) and a-tocopherol in solid lipid microparticles produced by spray chilling: development and characterization
• Grantee: Fabricio Luiz Tulini
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 13/09090-2 - Extraction and encapsulation by complex coacervation of cinnamon (Cinnamomum zeylanicum Blume)proanthocyanidins
• Grantee: Volnei Brito de Souza
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 14/10754-5 - Development and characterization of semisweet probiotic chocolate containing micro-organisms in free form and encapsulated
• Grantee: Marluci Palazzolli da Silva Padilha
• Support Opportunities: Scholarships in Brazil - Master