Microencapsulation of Cinnamomum verum J. essential oil by spray drying and its potential activity

摘要

© 2017, Editorial Ciencias Medicas. All rights reserved.Objectives: To evaluate the antioxidant (potential) activity of Cinnamomum verum J. essential oil (Cinnamon) microencapsulated by spray drying. Methods: Succinate cassava starch was used as encapsulating agent. The mixture was microencapsulated in a Mini Spray and using for it a temperature of input and output that was maintained from 180 °C ± 5°C to 116 °C ± 5°C, respectively. The response variables were the lowest percentage of loss of bioactive compounds identified by GC/MS and antioxidant activity. The antioxidant activity was determined by the technique of antiradical activity by DPPH•, ABTS• + and ORAC methods. Results: The efficiency of microencapsulation process was of 98.89 ± 0.50 . The results of antioxidant activity test showed that the microcapsules of AE cinnamon (Cinnamomum verum J.) obtained by Spray Drying had an IC50 value using the technique of DPPH• of 170.9 ± 0.25 mg/mL and ABTS• + of 34.45 ± 0.15 μg/mL, which is directly related to the content of oxygenated monoterpenes. Conclusions: Succinate cassava starch acts as an excellent encapsulation material for the essential oil of cinnamon, also microencapsulated AE chemically contains mostly oxygenated monoterpenes which turns AE into an excellent active for the design of master products with antioxidant activity.