Extraction and encapsulation by complex coacervation of cinnamon (Cinnamomum zeylanicum Blume)proanthocyanidins

Abstract

Cinnamon (Cinnamomum zeylanicum) is a spice widely consumed throughout the world and has several compounds that are identified as possessing biological activity. Among these compounds, has recently been highlighted proanthocyanidins. These molecules belong to the class of flavonoids and have antioxidant properties, anti-inflammatory, anti-aging skin, among others. However, are unstable to various conditions such as high temperatures, light incidence and presence of oxygen. Moreover, cinnamon has strong flavor and aroma and its proanthocyanidins can bind to salivary proteins, causing a sensation of astringency, which can compromise its use in a food, for example. Microencapsulation is a process that consists in coating an active material for one or more materials that form the wall, protecting the encapsulated compound in the external environment or adverse conditions allowing its controlled delivery. This process could then contribute to increase the stability of proanthocyanidins from cinnamon extract, and masking the sensation of astringency caused by them, also masking the strong flavor and aroma extract. There are various encapsulation techniques including the complex coacervation has been widely used. However the use of this technique to encapsulate hydrophilic compounds has been little explored. Thus, the aim of this project is to obtain concentrated extract of cinnamon proanthocyanidins, determine the biological activities of this extract, then encapsulate the extract rich in proanthocyanidins, through complex coacervation technique and finally study the structural properties of the microcapsules, stability, release of compounds, biological activities and application in a model system. (AU)