Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Autor(es)

Ostroschi, Livia Cristina ^[1] ; de Souza, Volnei Brito ^{[1, 2]} ; Echalar-Barrientos, Mariana Alejandra ^[1] ; Tulini, Fabrcio Luiz ^{[1, 2]} ; Comunian, Talita Aline ^[1] ; Thomazini, Marcelo ^[1] ; Baliero, Julio C. C. ^[3] ; Roudaut, Gaelle ^[4] ; Genovese, Maria Ines ^[5] ; Favaro-Trindade, Carmen Silvia ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, FZEA, Dept Engn Alimentos, Ave Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[2] UFOB, Rua Prof Jose Seabra de Lemos Lado Recanto, BR-47808021 Barreiras, BA - Brazil

^[3] Univ Sao Paulo, FMVZ, Dept Reprod Anim, Ave Duque de Caxias Norte 225, BR-13635900 Pirassununga, SP - Brazil

^[4] Univ Burgundy, 1 Esplanade Erasme, F-21000 Dijon - France

^[5] Univ Sao Paulo, FCF, Dept Alimentos & Nutr Expt, Ave Prof Lineu Prestes 580 & Bloco 14, BR-05508900 Butanta, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 79, p. 343-351, JUN 2018.
• Citações Web of Science: 7

Resumo

Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activity, retention of proanthocyanidins, hygroscopicity, solubility, morphology, stability, glass transition temperature, and with regard to the antimicrobial and antioxidant activities. Additionally, the powders were sensorially analyzed to verify the efficiency of the atomization process on masking the bitterness and astringent sensation of the extract. The moisture values of the powders decreased as the drying air temperature increased. Moreover, maltodextrin reduced the hygroscopicity of the powders, enhanced their water solubility and morphology, and increased the stability of the proanthocyanidins in the powders. The freeze-dried cinnamon extract inhibited all indicator strains and showed that the antimicrobial activity was associated with the proanthocyanidin content. Conversely, atomization using maltodextrin as carrier was able to mask the bitter taste and astringency of the material, and allowed the production of more stable powders. Therefore, the use of maltodextrin presented beneficial aspects, from both technological and sensorial perspectives for the production of spray-dried powders loaded with a proanthocyanidin-rich cinnamon extract, which could act as a functional ingredient. (C) 2018 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 13/25862-5 - Encapsulação simultânea de óleo da semente de Echium (Echium plantagineum L.), fitosteróis e compostos fenólicos: caracterização e aplicação das microcápsulas
• Beneficiário: Talita Aline Comunian
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 14/08412-9 - Estudo das características físico-químicas, propriedades antioxidante e antimicrobiana de pós obtidos por atomização de extratos de canela (Cinnamomum zeylanicum Blume)
• Beneficiário: Livia Cristina Ostroschi
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• 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: 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: 14/14540-0 - 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