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Cinnamon and its derivatives as potential ingredient in functional food—A review

Published on Dec 28, 2017in International Journal of Food Properties1.40
· DOI :10.1080/10942912.2017.1369102
Dimas Rahadian Aji Muhammad3
Estimated H-index: 3
(UNS: Sebelas Maret University),
Koen Dewettinck32
Estimated H-index: 32
(UGent: Ghent University)
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Abstract
ABSTRACTCinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods.
  • References (170)
  • Citations (4)
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References170
Newest
Published on Sep 1, 2017in Food Chemistry5.40
Dimas Rahadian Aji Muhammad3
Estimated H-index: 3
(UGent: Ghent University),
Danar Praseptiangga5
Estimated H-index: 5
(UNS: Sebelas Maret University)
+ 1 AuthorsKoen Dewettinck32
Estimated H-index: 32
(UGent: Ghent University)
Abstract Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied. Two representative active compounds of chocolate (epicatechin, catechin) were combined with seven of cinnamon (gallic acid, tannic acid, quercet...
Published on Apr 13, 2017in Critical Reviews in Food Science and Nutrition6.70
De La Torre Jessica Elizabeth1
Estimated H-index: 1
(Université du Québec),
Fatma Gassara9
Estimated H-index: 9
(Université du Québec)
+ 2 AuthorsKhaled Belkacemi23
Estimated H-index: 23
(Laval University)
ABSTRACTSpices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxid...
Published on Jan 1, 2017in Arabian Journal of Chemistry3.30
Siddig Ibrahim Abdelwahab25
Estimated H-index: 25
(JazanU: Jazan University),
Abdalbasit Adam Mariod21
Estimated H-index: 21
(KAU: King Abdulaziz University)
+ 5 AuthorsKhalijah Awang27
Estimated H-index: 27
(UM: University of Malaya)
Abstract The essential oil of the bark of Cinnamomum altissimum Kosterm. obtained by hydrodistillation was analyzed by capillary GC and GC–MS. The oil was characterized by linalool (36.0%), methyl eugenol (12.8%), limonene (8.3%), α-terpineol (7.8%) and terpinen-4-ol (6.4%). The content of total phenolics in the extracts was determined spectrometrically according to the Folin–Ciocalteu procedure and calculated as gallic acid equivalents (GAE). A total phenolic compound was 50.41 ± 0.98 μg GAE/mg...
Published on Sep 1, 2016in International Journal of Food Properties1.40
Carlos Gregorio Bareras-Urbina1
Estimated H-index: 1
(Universidad de Sonora),
Benjamín Ramírez-Wong17
Estimated H-index: 17
(Universidad de Sonora)
+ 4 AuthorsFrancisco Rodríguez Félix2
Estimated H-index: 2
(Universidad de Sonora)
The nanoprecipitation method has been investigated to obtain particles in a nanometric and micrometric scale. The particles obtained by this method have been applied in recent years in the food and agricultural industries. Variations of the method as flash nanoprecipitation and two-step nanoprecipitation are explained in this article, besides its relation with the ouzo effect. This work presents an overview of the nanoprecipitation method, its advantages, and the potential applications in the fo...
Isabel Clemente5
Estimated H-index: 5
(University of Zaragoza),
Margarita Aznar21
Estimated H-index: 21
(University of Zaragoza)
+ 1 AuthorsCristina Nerín40
Estimated H-index: 40
(University of Zaragoza)
Abstract In this work, the effects of cinnamon and mustard essential oils against nine foodborne bacteria were evaluated. Their antimicrobial susceptibility and action mechanism was also assessed. Additionally, the effects of the combination between both were evaluated. To provide data on the in vitro action of essential oils, the transfer mechanism was assessed using gas chromatography–mass spectrometry. The results indicated that the mustard presents 10 times more bactericidal/bacteriostatic e...
Published on Jul 26, 2016in Critical Reviews in Food Science and Nutrition6.70
S Balasubramanian3
Estimated H-index: 3
(Central Institute of Agricultural Engineering),
P. Roselin1
Estimated H-index: 1
(Karunya University)
+ 2 AuthorsS. N. Saxena3
Estimated H-index: 3
Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilize...
Published on Jun 2, 2016in International Journal of Food Properties1.40
Kamel Msaada19
Estimated H-index: 19
,
Sonia Tammar5
Estimated H-index: 5
+ 9 AuthorsKhaldoun Al Sane2
Estimated H-index: 2
(UJ: University of Jordan)
Thymus capitatus has traditionally been considered as an anthelmintic, antispasmodic, carminative, emmenagogue, expectorant, rubefactient, sedative, stimulant, and tonic. This work was carried out to determine total polyphenol and total flavonoids chemical composition of phenolics and to evaluate the antioxidant activities of the methanolic extract. Total phenolic contents were assayed using the Folin–Ciocalteu reagent, total flavonoid content was measured spectrophotometrically and phenolics we...
Published on Jun 2, 2016in International Journal of Food Properties1.40
Muhammad H. Alu’datt9
Estimated H-index: 9
(JUST: Jordan University of Science and Technology),
Taha Rababah19
Estimated H-index: 19
(JUST: Jordan University of Science and Technology)
+ 6 AuthorsMervat Rawashdeh1
Estimated H-index: 1
(JUST: Jordan University of Science and Technology)
The optimum extraction conditions of phenolic compounds from ginger were evaluated with respect to antioxidant activity and angiotensin converting enzyme and α-glucosidase inhibitory activities. Free phenolics were extracted under conditions that varied according to extraction time, temperature, and solvent type (water, acetone, and methanol). Acid and base hydrolysis reactions were used to obtain bound phenolic compounds from ginger. The results showed that the type of solvent used and the temp...
Published on Jun 2, 2016in International Journal of Food Properties1.40
Hengye Chen1
Estimated H-index: 1
(HAU: Huazhong Agricultural University),
Youxiang Zhou7
Estimated H-index: 7
+ 1 AuthorsFusheng Chen11
Estimated H-index: 11
(HAU: Huazhong Agricultural University)
Shanxi aged vinegar (SAV) is the most famous one among the four typical famous vinegars in China, which is produced by spontaneous solid-state fermentation using sorghum, bran, and millet chaff and Daqu. In this study, free phenolic acids (FPAs) species and changes during SAV aging, and the synergistic antioxidant activities between FPAs was investigated. The results revealed that eight FPAs, including protocatechuic acid, p-hydroxybenzoic acid, salicylic acid, dihydro sinapic acid, p-coumaric a...
Published on May 1, 2016in Industrial Crops and Products4.19
Bořivoj Klejdus34
Estimated H-index: 34
(Mendel University),
Jozef Kováčik25
Estimated H-index: 25
(Mendel University)
Abstract Despite its wide industrial use, quantitative data of phenolic compounds in cinnamon are scarce. Detailed investigation revealed that not solvent (water, 80% methanol, 60% ethanol) or cinnamon type but rather total tissue disruption (in mortar with pestle and inert sand or the extraction from powdered sample) is needed for maximal/“total” extraction as evidenced by “total soluble phenols” and cinnamic acid measurement. Cassia cinnamon contained higher amount of “total soluble phenols” a...
Cited By4
Newest
Published on Mar 1, 2020in Food Hydrocolloids5.84
Dimas Rahadian Aji Muhammad3
Estimated H-index: 3
,
Ali Sedaghat Doost4
Estimated H-index: 4
+ 4 AuthorsKoen Dewettinck35
Estimated H-index: 35
Abstract The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the th...
Indonesia is one of the world’s most prominent producers of cocoa and cinnamon. Dark chocolate bars and Cinnamomum burmannii are rich in antioxidants. The addition of a cinnamon oleoresin to a dark chocolate bar has not been previously studied due to its strong consistency and sticky texture. Microencapsulation was used to cover the undesirable properties of oleoresin, and the addition of cinnamon bark oleoresin microcapsules was expected to improve the functional properties and influence the ch...
Published on 2019in Plant Foods for Human Nutrition2.60
Nick Hayward1
Estimated H-index: 1
(Aberd.: University of Aberdeen),
Gordon J. McDougall19
Estimated H-index: 19
(James Hutton Institute)
+ 5 AuthorsViren Ranawana5
Estimated H-index: 5
(Aberd.: University of Aberdeen)
Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences ...
Published on Jun 1, 2019in Food and Bioprocess Technology3.03
Dimas Rahadian Aji Muhammad3
Estimated H-index: 3
(UGent: Ghent University),
Carolina Gomez Gonzalez (UGent: Ghent University)+ 3 AuthorsKoen Dewettinck32
Estimated H-index: 32
(UGent: Ghent University)
In this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were incorporated in the chocolate beverage in multilevel proportions. The results showed that the addition of the nanoparticles improved the total phenoli...
Published on Mar 1, 2019in Food and Chemical Toxicology3.77
Suparmi Suparmi1
Estimated H-index: 1
(WUR: Wageningen University and Research Centre),
Alex Junico Ginting (WUR: Wageningen University and Research Centre)+ 2 AuthorsIvonne M. C. M. Rietjens51
Estimated H-index: 51
(WUR: Wageningen University and Research Centre)
Abstract The presence and accompanying risks of methyleugenol and eugenol in herbal beverages available on the Indonesian market were evaluated. Methyleugenol was detected in 49 out of 114 samples, at levels amounting to 2.6–443.7 μg/g, while 4 samples contained eugenol at 21.4–101.2 μg/g. The EDI resulting from drinking these preparations amounted to 0.1–51.2 μg/kg bw/day and 1.1–3.3 μg/kg bw/day, respectively for samples targeted at adults and children. A BMDL 10 value of 22.2 mg/kg bw/day for...
Published on Jan 1, 2019in Journal of Chromatography A3.86
Hui-Hsien Yang2
Estimated H-index: 2
(NTHU: National Tsing Hua University),
Pawel L. Urban15
Estimated H-index: 15
(NTHU: National Tsing Hua University),
Pawel L. Urban10
Estimated H-index: 10
(NTHU: National Tsing Hua University)
Abstract Extraction of volatile organic compounds (VOCs) into a condensed phase requires maximizing the surface-to-volume ratio of the extracting medium. In the case of the solid-phase extracting media, the surface-to-volume ratio can be increased by implementing porous monoliths or particles with different size. In the case of the liquid-phase extracting media, the surface-to-volume ratio can be increased by generating microbubbles or aerosol microdroplets. Here, we propose dry ice fog extracti...
Published on Jan 1, 2019in RSC Advances3.05
Hichem Sebai7
Estimated H-index: 7
(University of Jendouba),
Kaïs Rtibi10
Estimated H-index: 10
(University of Jendouba)
+ 3 AuthorsLamjed Marzouki8
Estimated H-index: 8
(University of Jendouba)
Cinnamon bark and evergreen oak acorns, natural sources of functional ingredients, are effective for those suffering from diarrhea, constipation and irritable bowel syndrome. This study aimed to evaluate the dissimilar phytochemical composition and the opposite potential actions of Cinnamomum cassia bark (ACCE) and Quercus ilex aqueous extracts (GIAE) on gastrointestinal (GI)-physiological activities and disruptions. An HPLC-PDA/ESI-MS assay was used to identify the distinctive qualitative and q...
Published on Jul 1, 2018in European Food Research and Technology2.06
Dimas Rahadian Aji Muhammad3
Estimated H-index: 3
(UGent: Ghent University),
Arifin Dwi Saputro4
Estimated H-index: 4
(UGent: Ghent University)
+ 2 AuthorsKoen Dewettinck32
Estimated H-index: 32
(UGent: Ghent University)
The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extract. Lyophilised colloidal nanoparticles containing cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freez...
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