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

Autor(es)

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.

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 95, p. 117-124, MAY 2017.
• Citações Web of Science: 13

Resumo

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)

• Processo FAPESP: 13/24874-0 - Estudo da obtenção, encapsulação e aplicação de extratos ricos em proantocianidinas da canela (Cinnamomum zeylanicum)
• Beneficiário: Carmen Sílvia Fávaro Trindade
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/14540-0 - Coencapsulação de proantocianidinas da canela (Cinnamomum zeylanicum) e a-tocoferol em micropartículas obtidas por spray chilling: desenvolvimento e caracterização
• Beneficiário: Fabricio Luiz Tulini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/09090-2 - Extração e encapsulação por coacervação complexa das proantocianidinas da canela (Cinnamomum zeylanicum Blume)
• Beneficiário: Volnei Brito de Souza
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/10754-5 - Desenvolvimento e caracterização de chocolate meio amargo contendo micro-organismos probióticos na forma livre e encapsulada
• Beneficiário: Marluci Palazzolli da Silva Padilha
• Modalidade de apoio: Bolsas no Brasil - Mestrado