Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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Author: search.filters.author.Culas MS

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    Comparative efficiency of extraction techniques for bioactive compounds in Cinnamomum zeylanicum
    (Elsevier Ltd, 2025-11-30) Culas MS; Kaur L; Popovich DG; Rashidinejad A
    Cinnamomum zeylanicum is a plant well-known for its antioxidant-rich bioactives. This study assessed its total phenolic (TPC) and flavonoid contents (TFC), antioxidant activity, and key bioactives (cinnamaldehyde, eugenol, and cinnamic acid) using two extraction methods: accelerated solvent extraction (ASE) and ultrasonic-assisted extraction (UAE), with solvents including ethanol, methanol, acetone, and water. ASE with 50 % ethanol yielded the highest TPC (6.83 ± 0.31 mg GAE/g), TFC (0.50 ± 0.01 mg QE/g), cinnamaldehyde (19.33 ± 0.002 mg/g), eugenol (10.57 ± 0.03 mg/g), and cinnamic acid (0.18 ± 0.004 mg/g), making it superior to UAE. However, UAE with 50 % ethanol showed the strongest antioxidant activity via ABTS (IC50 = 3.26 μg/mL), while antioxidant activity showed no significant differences. A strong correlation (R = 0.81) between TPC and TFC in ASE extracts indicated that flavonoids are major contributors. This study addresses a research gap by systematically comparing UAE and ASE for extracting key bioactives from Cinnamomum zeylanicum in optimising its bioactive recovery for application in functional foods.
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    Recent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications
    (Elsevier Ltd, 2024-02) Culas MS; Popovich DG; Rashidinejad A
    Cinnamon is renowned worldwide for its beneficial health-promoting properties. However, its application in the food industry faces significant challenges due to chemical instability, leading to the degradation of its bioactive compounds, as well as the development of undesirable sensory characteristics caused by the precipitation of salivary proteins by the bioactives. To address these issues, encapsulation methods (both micro and nano) have been developed and studied extensively. This review focuses on recent advances in such encapsulation techniques used to safeguard and deliver cinnamon bioactives, with special emphasis on the spray drying method. The methods employed to evaluate the physicochemical, rheological, and sensorial properties of nano and microparticles are also comprehensively reviewed. The review addresses the challenges associated with encapsulation, including encapsulation efficiency, long-term stability, and release kinetics, and proposes potential strategies to overcome these challenges. Furthermore, the paper presents future perspectives and research directions in cinnamon encapsulation, shedding light on novel materials, advanced characterization techniques, and hybrid encapsulation systems. Overall, encapsulation demonstrates the potential to preserve and harness the therapeutic benefits of cinnamon's bioactive compounds for a wide array of food, pharmaceutical, and nutraceutical applications. With ongoing research and advancements in encapsulation techniques, cinnamon bioactives can be effectively utilized to develop functional and health-enhancing products, catering to the diverse needs of consumers worldwide.