Antioxidant Capacity and Physicochemical Characterization of Microencapsulated Aqueous Extracts of Cinnamon (Cinnamon zeylanicum) by Spray-Dryer

Abstract

Cinnamon has a significant content of bioactive compounds, mainly flavonoids, that have biological activities that promote anti-inflammatory, lipid-lowering, antidiabetic, and cardioprotective effects, which are susceptible to oxidative degradation in the presence of external factors. Therefore, it is required to use a technique that improves its storage, chemical stability, and bioavailability, with microencapsulation by spray as one of the best protection options. Therefore, this research proposes the following objective: aqueous microencapsulated extract of cinnamon (Cinnamomum zeylanicum) by spray dryer to determine the antioxidant capacity and its physicochemical characteristics. The conditions for obtaining an aqueous extract of cinnamon by ABTS were determined; the extract was microencapsulated with maltodextrin and acacia gum in four different proportions: 12.5% maltodextrin (M) + 12.5% acacia gum (GA), 5 % M + 15% GA, 10% M + 10% GA and 5% M + 5% GA. Physicochemical characterization was performed on the microencapsulates with the highest content and antioxidant capacity. Obtaining microencapsulated aqueous extract of cinnamon with (498.14 µg AG phenols, 85.03 µg catechin flavonoids, and 76.33% DPPH inhibition) p<0.05 and suitable physicochemical characteristics for its improvement in a food matrix, emphasizing its potential use as a natural antioxidant ingredient.