Study of obtaining, encapsulation and application of proanthocyanidin-rich extracts of cinnamon (Cinnamomum zeylanicum)

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice widely consumed all over the world and has several compounds to which assigns many biological activities. Among these compounds, has stood the proanthocyanidins. These molecules belong to the class of flavonoids and have antioxidant, anti-inflammatory, skin anti-aging, among other properties. However, are unstable against various conditions, such as high temperatures, incidence of light and the presence of oxygen. In addition, cinnamon has strong flavor and aroma and their proanthocyanidins can bind the salivary proteins, causing sensation of astringency, which could compromise the application of its extract in a food, for example. The micro-encapsulation is a process that consists of the enveloping of an active material for one or more materials that form a wall, protecting it from the external environment or from the adverse conditions and enabling its controlled release. This process could then contribute to increase the stability of proanthocyanidin from extracts of cinnamon, besides to mask the astringency feeling caused by them, and masking the strong flavor and aroma of the extract, with the possibility of release in the gut. Thus, the aim of this project is to obtain concentrated proanthocyanidins extract from cinnamon, to encapsulate it, using the follow techniques: complex coacervation, spray chilling and spray drying and finally to study the structural properties of the microparticles, its stability and its application in food systems. (AU)