Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts

Many plant extracts are rich in phenolic compounds. The cinnamon extract is a rich source of proanthocyanidins, polyphenolic compounds that have several beneficial effects to health. However, this extract presents strong flavor, bitterness, causing a sensation of astringency, and its compounds can suffer degradation. In this context, the aim of this work was to encapsulate the Ceylon cinnamon extract by complex coacervation using gelatin and...