1,720,985 research outputs found
Functionality of cinnamon (nano)particles in cocoa-based systems
No full textPolyphenols have gained attention since they exhibit potential antioxidant activity and may have a major health benefit. In the cocoa and chocolate industry, degradation of phenols and natural antioxidants during processing is a technological challenge to resolve. Enrichment of cocoa-derived products using bioactive compounds extracted from other plant substrates is an alternative approach to overcome this issue. As described in the literature review (Chapter 1), cinnamon (genus Cinnamomum) has been acknowledged as a potential source of phytochemicals having health benefits. Yet, a lack of knowledge about the phytochemical composition of C. burmannii Blume is shown. This chapter also reflects on the advantages of using nanoparticles for bioactive compound enrichment in foods. This doctoral research, therefore, intended to investigate the phytochemicals and antioxidant activity of C. burmannii Blume, its potency to improve the health-promoting properties of cocoa-derived products and the advantages of employing nanoencapsulation technology for cinnamon enrichment in cocoa-derived products.
Extraction is an essential step for the isolation of bioactive compounds from various plant substrates. Thus, Chapter 2 describes the effect of the extraction method on the phytochemical composition of C. burmannii Blume extract. The phenolic profiles of selected cinnamon extracts are presented. The importance of the phenolic content in relation to the antioxidant activity is also discussed. Chapter 3 defines the potential use of cinnamon extract for phenolic compound enrichment and antioxidant activity improvement in cocoa-derived products. As antioxidant activity of phenolic compounds might differ when tested in a mixture or individually, this chapter further discusses the antioxidant interactions between cinnamon and cocoa.
The synergistic effect between natural antioxidants originating from cinnamon and cocoa, found in the previous chapter, offers an opportunity to formulate a healthier cocoa-derived product. However, the incorporation of cinnamon in food might not be acceptable for some groups of consumers, due to the presence of volatile compounds inducing strong spicy aroma. Nanoencapsulation of cinnamon might be beneficial to prevent odour alteration in a cocoa-derived product. Thus, Chapter 4 focuses on the engineering of cinnamon nanoparticles prepared by anti-solvent precipitation. A discussion about the stability of the phenolic content and the antioxidant activity of the cinnamon nanoparticles upon heat treatment is also included. Chapter 5 and Chapter 6 elaborate on the application of cinnamon nanoparticles in chocolate bars and beverages, respectively. The advantages of cinnamon nanoparticle incorporation in chocolate bars and beverages are demonstrated in these chapters. General conclusions are drawn and future perspectives are proposed in Chapter 7
Impact of cinnamon extract nanoparticles on the quality attributes of white and milk chocolates
No full textInnovative formulation of milk chocolates enriched with black cumin (Nigella sativa) seeds and characterization of their properties
No full textInvestigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
No full textSedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties determination was used to examine the stabilization effect mechanism. The cocoa powder characteristic was investigated to study the correlation between cocoa powder properties and suspension stability. The results showed that xanthan gum is the most effective stabilizer to prevent particle sedimentation of the cinnamon-cocoa drink. Xanthan gum formed a network entrapping the particles. It increased the viscosity from 2.47 to 70.44 mPa s at a shear rate of 10/s. The drink formulated with alkalized cocoa powder has a better stability than that formulated with natural cocoa powder. However, at the concentration of 0.1% (w/v), xanthan gum could prevent sedimentation regardless the type of cocoa powder. The addition of xanthan gum up to 0.1% (w/v) had no significant effect on pH and antioxidant properties of the cinnamon-chocolate drink with a minor change in the lightness (L*) parameter. As such, the value of L*, pH, phenolic content and antioxidant activity of the cinnamon-cocoa drinks remained stable at around 22.5 +/- 0.9, 7.2 +/- 0.1, 0.31 +/- 0.5 mg epicatechin equivalent /ml and 0.44 +/- 0.3 mg tannic acid equivalent /ml, respectively. This study can be useful for the food industry to define a novel strategy to produce "ready-to-drink" cocoa-based beverage with prolonged suspension stability
The Radical Scavenging Activity and Thermal Stability of Cinnamon Extract-Loaded Nanoparticles
Full text linkThe cinnamon extract-loaded nanoparticles with high phenolic content and antioxidant activity were successfully developed in a previous study. This study aimed to investigate the radical scavenging activity in 2.2-diphenyl-1-picrylhydrazyl system and stability of the nanoparticles under heat treatment. This study is important for directing the application of the nanoparticles in foods in the future. The thermal stability test was conducted using two different methods, which were the combination of relatively lower temperature (20-100°C) with a long time treatment (up to 120 hours) and the combination of relatively higher temperature (110-150°C) with a short time treatment (equal to or less than 2 hours). The results show that the cinnamon extract-loaded nanoparticles exhibited a radical scavenging activity. The higher proportion of cinnamon loading resulted in the higher radical scavenging activity of the nanoparticles. The thermal treatment caused a significant degradation on the phenolic content and antioxidant activity of the nanoparticles. The energy activation (Ea) of the phenolic content and antioxidant activity was found at 35.17 kJ mol-1 and 27.91 kJ mol-1, respectively. This study suggests that the cinnamon extract-loaded nanoparticles might be preferably incorporated into foods minimally involving heat exposure during their manufacture
Antioxidant properties of black cumin oils and cinnamon essential oils : a comparative study and the interaction effect
No full text
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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