Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

Tang, Pei Ling; Chen, Yee Teng; Qin, Jianfeng; Hou, Xin; Deng, Jiagang

doi:10.1007/s11694-020-00474-5

Cited by 9 publications

(6 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Esfandiari and Moslehishad, (2019) reported that adding rice bran and lettuce extract to yogurt decreased pH and increased yogurt acidity. Tang et al., (2020) also reported that adding cinnamon bark and wood extract in free form and nanoencapsulated in fermented milk decreased pH and increased yogurt acidity. The treatments containing the extract and nano‐extract did not differ from each other.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, microencapsulation has more potential to increase bioavailability, improve emission control, and accurately target biological compounds because of improving antioxidant activity (Ezhilarasi et al., 2013). Tang et al (2020) reported that cinnamon bark and wood extract in free form and nanocapsules in fermented milk increased the free radical scavenging of DPPH in yogurt. Treatments containing nano‐extract had higher antioxidant activity.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Maleki

Ariaii

Mahdi

2021

Food Science & Nutrition

View full text Add to dashboard Cite

In this study, the effect of free and microencapsulation of Tragopogon Collins extract (TPE) on the properties of probiotic yogurt was investigated. For this purpose, first, TPE was extracted by ultrasound method. The amounts of phenolic and flavonoid compounds in TPE were 890.04 mg/g gallic acid and 512.76 mg/g extract (respectively), and it had high antioxidant and antimicrobial properties. Then, the extract was encapsulated by maltodextrin–whey protein concentrate. The results related to the particle size, zeta‐potential, and microencapsulation efficiency of the TPE microencapsulation were 93.87 nm, 18.99 MV, and 64.35% respectively. In order to investigate the effect of nano‐ and free TPE on the properties of yogurt during a 15‐day storage period of 5 treatments including control, nano‐ and free TPE at 750 and 1,000 ppm were provided and the physicochemical properties, probiotic bacteria viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties, probiotic bacterial viability, and sensory properties were investigated. The results showed that adding TPE to yogurt affects the physicochemical properties. TPE samples had lower pH, less syneresis, and more acidity, viscosity, and antioxidant properties compared to the control sample (p < .05). Furthermore, in these samples, the viability of probiotic bacteria during storage was higher than the control treatment and the sensory properties were acceptable. In most cases, better results were observed in nano‐TPE treatment. Therefore, by industrial production of probiotic yogurt containing nano‐TPE as a functional food, a new choice will be provided for consumers of dairy products that would have more desirable nutritional value and sensory properties.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Maleki

Ariaii

Mahdi

2021

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Extraction of oils from leaves [10] and bark [13] can also be carried out using maceration extraction. For bark extraction, it is also possible to use a wide range of other extraction techniques, including distillation [26], steam distillation [27], supercritical CO 2 extraction [28], subcritical extraction [12,29], extraction in Soxhlet apparatus [27], water extraction [16,30], and extraction in Soxhlet apparatus. Chromatographic analysis of the obtained extract is usually carried out with the use of gas chromatography techniques, mainly GC-MS [10,[19][20][21][22][24][25][26][29][30][31], but also GC [22,28], GC-FID [19,20,23], or GCxGC-TOFMS [18].…”

Section: Bioactive Compounds Determined In Cinnamon Determination Methods For Compounds Naturally Occurring In Cinnamonmentioning

confidence: 99%

“…However, the safest and most accessible method for human health is water extraction. The profiling of aqueous cinnamon extract with the use of ultraperformance liquid chromatography-high-resolution mass spectrometry (UPLC-HRMS) confirmed the presence of compounds such as camphor, L(−)-carnitine, and rosavin, which are characterized by biologically active properties [16].…”

Section: Introductionmentioning

confidence: 99%

The Potential Role of Cinnamon in Human Health

Błaszczyk

Rosiak

Kałużna–Czaplińska

2021

Forests

View full text Add to dashboard Cite

Cinnamon is an unusual tropical plant belonging to the Lauraceae family. It has been used for hundreds of years as a flavor additive, but it has also been used in natural Eastern medicine. Cinnamon extracts are vital oils that contain biologically active compounds, such as cinnamon aldehyde, cinnamic alcohol, cinnamic acid, and cinnamate. It has antioxidant, anti-inflammatory, and antibacterial properties and is used to treat diseases such as diabetes and cardiovascular disease. In folk medicine, cinnamon species have been used as medicine for respiratory and digestive disorders. Their potential for prophylactic and therapeutic use in Parkinson’s and Alzheimer’s disease has also been discovered. This review summarizes the available isolation methods and analytical techniques used to identify biologically active compounds present in cinnamon bark and leaves and the influence of these compounds in the treatment of disorders.

show abstract

“…C. zeylanicum contains cinnamyl acetate, eugenol, trans-cinnamaldehyde (the main component of Cinnamon flavor), cymene, cinnacassiol, cineol, camphene, catechins, coumarin cinnamic acid and gamma-terpinene, terpinolene, and α-thujene, α-terpineol, linalool, l-borneol, E-nerolidol, pinene, phyllandrene, proanthocyanidins, safrole, tannins constituting polymeric 5,7,3,4-tetrahydroxy-tetrahydroxy flavan-3-4-diol units, α-cubene and resins [1,17,23]. In addition, most of the compounds are mainly derived from cinnamyl, hydrolyzed phenol, tannins, phenylpropanoids and terpenoids compounds [42]. There are several other bioactive compounds listed in Table 6, according to the type of extraction using different parts of the C. zeylanicum tree [26].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Cinnamomum zeylanicum: Morphology, Antioxidant Properties and Bioactive Compounds

Weerasekera¹,

Samarasinghe²,

Zoysa³

et al. 2021

Antioxidants - Benefits, Sources, Mechanisms of Action

View full text Add to dashboard Cite

Cinnamomum zeylanicum is one of the oldest spices used for culinary purposes in Asian countries. Its extracts have demonstrated a positive impact on controlling the progression of disease pathologies due to antioxidant, anti-inflammatory, antimicrobial, anticancer, anti-mutagenic, anti-tyrosinase and antidiabetic characteristics. C. zeylanicum also has its unique variations which makes it necessary to distinguish it from other species of cinnamon. Phenolic compounds such as cinnamaldehyde, eugenol, carvacrol, cinnamic acetate and thymol are the main compounds that can be found in essential oils of C. zeylanicum. However, cinnamaldehyde and eugenol act as the main bioactive antioxidant compounds found in C. zeylanicum because of their active functional groups in the structures. There are many examples of the use of C. zeylanicum extracts for medicinal purposes, specifically cinnamon metabolite proanthocyanidins which suppress inflammatory compounds and help pathways such as insulin signaling. Moreover, the bioactive compounds in essential oils of this plant are used against many pathogenic (including food-borne) and spoilage bacteria.

show abstract

Effect of cinnamon bark and twig extracts on the chemical, physicochemical and antioxidant properties of fermented milk

Cited by 9 publications

References 52 publications

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

Fortifying of probiotic yogurt with free and microencapsulated extract of Tragopogon Collinus and its effect on the viability of Lactobacillus casei and Lactobacillus plantarum

The Potential Role of Cinnamon in Human Health

Cinnamomum zeylanicum: Morphology, Antioxidant Properties and Bioactive Compounds

Contact Info

Product

Resources

About