%0 Journal Article %1 SantiagoAdame2015571 %A Santiago-Adame, R. %A Medina-Torres, L. %A Gallegos-Infante, J.A. %A Calderas, F. %A González-Laredo, R.F. %A Rocha-Guzmán, N.E. %A Ochoa-Martínez, L.A. %A Bernad-Bernad, M.J. %D 2015 %J ŁWT\ - Food Science and Technology %K myown %N 2 %P 571 - 577 %R http://dx.doi.org/10.1016/j.lwt.2015.06.020 %T Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin %U http://www.sciencedirect.com/science/article/pii/S0023643815004478 %V 64 %X Abstract 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 °C; feed rate: 8 and 10 mL/min). Total phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical (FTIR) 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 ∼85% of the cinnamon infusion, and a simple shear-thinning behavior (n < 1). Results show that powdered \SDCInf\ obtained at 160 and 180 °C and 10 mL/min yielded the best protection for cinnamon infusions.

@article{SantiagoAdame2015571, abstract = {Abstract 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 °C; feed rate: 8 and 10 mL/min). Total phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical (FTIR) 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 ∼85% of the cinnamon infusion, and a simple shear-thinning behavior (n < 1). Results show that powdered \{SDCInf\} obtained at 160 and 180 °C and 10 mL/min yielded the best protection for cinnamon infusions. }, added-at = {2016-03-09T19:42:22.000+0100}, author = {Santiago-Adame, R. and Medina-Torres, L. and Gallegos-Infante, J.A. and Calderas, F. and González-Laredo, R.F. and Rocha-Guzmán, N.E. and Ochoa-Martínez, L.A. and Bernad-Bernad, M.J.}, biburl = {https://www.bibsonomy.org/bibtex/207b3df3fbfe38947c52424e673a97e68/faustocg}, doi = {http://dx.doi.org/10.1016/j.lwt.2015.06.020}, interhash = {d7c65ccb599a16935245018c5b28bf2d}, intrahash = {07b3df3fbfe38947c52424e673a97e68}, issn = {0023-6438}, journal = {\{LWT\} - Food Science and Technology }, keywords = {myown}, number = 2, pages = {571 - 577}, timestamp = {2016-03-09T19:42:22.000+0100}, title = {Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin }, url = {http://www.sciencedirect.com/science/article/pii/S0023643815004478}, volume = 64, year = 2015 }