Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism

Author(s)

Ferraz, Mariana Costa ^[1] ; Procopio, Fernanda Ramalho ^[1] ; de Figueiredo Furtado, Guilherme ^[1] ; Moya, Amanda Maria Tomazini Munhoz ^[2] ; Cazarin, Cinthia Bail Betim ^[2] ; Hubinger, Miriam Dupas ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn & Technol, Lab Proc Engn, POB 6121, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Lab Prot Source, Food Sci & Nutr Dept, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Research International; v. 150, n. A DEC 2021.
• Web of Science Citations: 0

Abstract

Cinnamon and paprika oleoresins (CPO) are by-products of the spice Cinnamomum zeylanicum Blume and the fruit Capsicum annuum L., respectively. They present a hydrophobic nature and various active compounds that can act synergistically. However, they are both susceptible to degradation by light, oxygen, and temperature. This work aimed at identifying the synergistic effect of these oleoresin mixtures, incorporating them into emulsions and characterizing the obtained systems. The CPO concentration was 10%, and whey protein isolate (WPI), gum Arabic (GA), or maltodextrin (MD) were used as wall materials in different proportions, totalizing 30% solids. The synergistic effect was observed in the FRAP assay at a 1:1 CPO ratio, with its expected value being significantly higher than the values for individual oleoresins (p < 0.05). Emulsions containing GA were unstable, while the emulsions containing MD and WPI showed reduced droplet size and viscosity, remaining stable for 7 days. The sample with a 1:3 proportion of MD:WPI as wall material showed higher FRAP and ORAC antioxidant values (24.74 +/- 0.83 and 28.77 +/- 1.23 mmol TE/g of oleoresin, respectively) and 4.18 mg total carotenoids/g sample. These results suggest the emulsions have a protective effect on active compounds content and can be used as efficient delivery systems for food product applications. (AU)

• FAPESP's process: 18/20466-8 - Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Regular Research Grants
• FAPESP's process: 17/08130-1 - MODEL INFANT FORMULAS: INFLUENCE OF PROTEIN TYPE AND OIL TYPE ON EMULSION AND PARTICLE PROPERTIES AND THEIR IMPACT ON LIPOLYSIS, PROTEOLYSIS AND DISINTEGRATION DURING IN VITRO DIGESTION.
• Grantee: Guilherme de Figueiredo Furtado
• Support Opportunities: Scholarships in Brazil - Post-Doctoral