Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): Potential for increasing antioxidant content in functional foods for diabetic population

• Proanthocyanidin-rich cinnamon extract was loaded into solid lipid microparticles (SLMs).
• SLMs were spherical with a unimodal size distribution between 60 and 130 μm.
• Proanthocyanidins were stable into SLM for up to 90 days at 5, 25 and 37 °C.
• SLM masked the bitter taste and astringent sensation of cinnamon polyphenols.
• These SLMs have potential for incorporation into functional foods for diabetic population.

Cinnamon proanthocyanidins play an important role on the attenuation of complications associated to diabetes, but the daily ingestion of these compounds is not always satisfactory due to several aspects such as low stability and unpleasant taste. Thus, in the present study, a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) was incorporated into solid lipid microparticles (SLMs) by spray chilling technique using vegetable fat as carrier. The microparticles were characterized with regard to their physical and chemical properties, morphology, proanthocyanidin stability and sensory properties. SLMs were spherical with a unimodal size distribution between 60 and 130 μm, and proanthocyanidins were highly stable in SLM stored for up to 90 days at 5, 25 and 37 °C. Moreover, SLMs were able to mask the bitter taste and astringent sensation of proanthocyanidins and other polyphenols from cinnamon extract. Taken together, these results show the potential of SLM loaded with cinnamon proanthocyanidins for improving functional properties in new foods.

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