Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties
Résumé
Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce a concentrated extract with improved stability and reduced astringency. Thus, this work aimed to prepare spray-dried microparticles loaded with a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract (PRCE), immobilized in a maltodextrin matrix. Freeze-dried samples of the extract (without the carrier) were also prepared for comparison. The particles were characterized for moisture content, water activity, retention of proanthocyanidins, hygroscopicity, solubility, morphology, stability, glass transition temperature, and with regard to the antimicrobial and antioxidant activities. Additionally, the powders were sensorially analyzed to verify the efficiency of the atomization process on masking the bitterness and astringent sensation of the extract. The moisture values of the powders decreased as the drying air temperature increased. Moreover, maltodextrin reduced the hygroscopicity of the powders, enhanced their water solubility and morphology, and increased the stability of the proanthocyanidins in the powders. The freeze-dried cinnamon extract inhibited all indicator strains and showed that the antimicrobial activity was associated with the proanthocyanidin content. Conversely, atomization using maltodextrin as carrier was able to mask the bitter taste and astringency of the material, and allowed the production of more stable powders. Therefore, the use of maltodextrin presented beneficial aspects, from both technological and sensorial perspectives for the production of spray-dried powders loaded with a proanthocyanidin-rich cinnamon extract, which could act as a functional ingredient.