Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin

The effect of temperature and feed rate on spray dried cinnamon infusions (SDCInf) using maltodextrin as an encapsulating agent was studied (inlet temperature: 140, 160, and 180 degrees C; feed rate: 8 and 10 mL/min). Total phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical (FIR) and rheological properties, and releasing profiles were assessed in SDCInf. Cinnamon infusions (CInf) resulted in 29.32 (+/- 0.70) mg of GAE/g of cinnamon. As for DPPH* inhibition, EC50 was 0.291 (+/- 0.09) mg of cinnamon/mL. Microparticles showed a deflated-balloon like shape, encapsulating up to similar to 85% of the cinnamon infusion, and a simple shear-thinning behavior (n < 1). Results show that powdered SDCInf obtained at 160 and 180 degrees C and 10 mL/min yielded the best protection for cinnamon infusions. (C) 2015 Elsevier Ltd. All rights reserved.