Recent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications

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dc.citation.volume57
dc.contributor.authorCulas MS
dc.contributor.authorPopovich DG
dc.contributor.authorRashidinejad A
dc.date.accessioned2024-05-22T23:00:34Z
dc.date.available2024-05-22T23:00:34Z
dc.date.issued2024-02
dc.description.abstractCinnamon 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.
dc.description.confidentialfalse
dc.edition.editionFebruary 2024
dc.identifier.citationCulas MS, Popovich DG, Rashidinejad A. (2024). Recent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications. Food Bioscience. 57.
dc.identifier.doi10.1016/j.fbio.2023.103470
dc.identifier.eissn2212-4306
dc.identifier.elements-typejournal-article
dc.identifier.issn2212-4292
dc.identifier.number103470
dc.identifier.piiS2212429223011215
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69647
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2212429223011215
dc.relation.isPartOfFood Bioscience
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCinnamon bioactive compounds
dc.subjectDelivery systems
dc.subjectSpray drying encapsulation
dc.subjectPhysicochemical properties
dc.subjectEncapsulation challenges
dc.subjectBioavailability enhancement
dc.titleRecent advances in encapsulation techniques for cinnamon bioactive compounds: A review on stability, effectiveness, and potential applications
dc.typeJournal article
pubs.elements-id485567
pubs.organisational-groupOther
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