期刊
FOOD RESEARCH INTERNATIONAL
卷 85, 期 -, 页码 10-18出版社
ELSEVIER
DOI: 10.1016/j.foodres.2016.04.006
关键词
DSC; Encapsulation; FT-IR; Polyphenols; Spray congealing; X-ray diffraction
资金
- Sao Paulo Research Foundation (FAPESP) [2013/09090-2, 2014/14540-0, 2013/24874-0]
Cinnamon proanthocyanidins play an important role on the attenuation of complications associated to diabetes, but the daily ingestion of these compounds is not always satisfactory due to several aspects such as low stability and unpleasant taste. Thus, in the present study, a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) was incorporated into solid lipid microparticles (SLMs) by spray chilling technique using vegetable fat as carrier. The microparticles were characterized with regard to their physical and chemical properties, morphology, proanthocyanidin stability and sensory properties. SLMs were spherical with a unimodal size distribution between 60 and 130 mu m, and proanthocyanidins were highly stable in SLM stored for up to 90 days at 5, 25 and 37 degrees C. Moreover, SLMs were able to mask the bitter taste and astringent sensation of proanthocyanidins and other polyphenols from cinnamon extract. Taken together, these results show the potential of SLM loaded with cinnamon proanthocyanidins for improving functional properties in new foods. (C) 2016 Elsevier Ltd. All rights reserved.
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