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Functionality of cinnamon (nano)particles in cocoa-based systems

(2019)
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Abstract
Polyphenols have gained attention since they exhibit potential antioxidant activity and may have a major health benefit. In the cocoa and chocolate industry, degradation of phenols and natural antioxidants during processing is a technological challenge to resolve. Enrichment of cocoa-derived products using bioactive compounds extracted from other plant substrates is an alternative approach to overcome this issue. As described in the literature review (Chapter 1), cinnamon (genus Cinnamomum) has been acknowledged as a potential source of phytochemicals having health benefits. Yet, a lack of knowledge about the phytochemical composition of C. burmannii Blume is shown. This chapter also reflects on the advantages of using nanoparticles for bioactive compound enrichment in foods. This doctoral research, therefore, intended to investigate the phytochemicals and antioxidant activity of C. burmannii Blume, its potency to improve the health-promoting properties of cocoa-derived products and the advantages of employing nanoencapsulation technology for cinnamon enrichment in cocoa-derived products. Extraction is an essential step for the isolation of bioactive compounds from various plant substrates. Thus, Chapter 2 describes the effect of the extraction method on the phytochemical composition of C. burmannii Blume extract. The phenolic profiles of selected cinnamon extracts are presented. The importance of the phenolic content in relation to the antioxidant activity is also discussed. Chapter 3 defines the potential use of cinnamon extract for phenolic compound enrichment and antioxidant activity improvement in cocoa-derived products. As antioxidant activity of phenolic compounds might differ when tested in a mixture or individually, this chapter further discusses the antioxidant interactions between cinnamon and cocoa. The synergistic effect between natural antioxidants originating from cinnamon and cocoa, found in the previous chapter, offers an opportunity to formulate a healthier cocoa-derived product. However, the incorporation of cinnamon in food might not be acceptable for some groups of consumers, due to the presence of volatile compounds inducing strong spicy aroma. Nanoencapsulation of cinnamon might be beneficial to prevent odour alteration in a cocoa-derived product. Thus, Chapter 4 focuses on the engineering of cinnamon nanoparticles prepared by anti-solvent precipitation. A discussion about the stability of the phenolic content and the antioxidant activity of the cinnamon nanoparticles upon heat treatment is also included. Chapter 5 and Chapter 6 elaborate on the application of cinnamon nanoparticles in chocolate bars and beverages, respectively. The advantages of cinnamon nanoparticle incorporation in chocolate bars and beverages are demonstrated in these chapters. General conclusions are drawn and future perspectives are proposed in Chapter 7.
Keywords
Cinnamon, chocolate, nanoparticles, cocoa

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Citation

Please use this url to cite or link to this publication:

MLA
Muhammad, Dimas Rahadian Aji. “Functionality of Cinnamon (nano)particles in Cocoa-based Systems.” 2019 : n. pag. Print.
APA
Muhammad, D. R. A. (2019). Functionality of cinnamon (nano)particles in cocoa-based systems. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Chicago author-date
Muhammad, Dimas Rahadian Aji. 2019. “Functionality of Cinnamon (nano)particles in Cocoa-based Systems”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Muhammad, Dimas Rahadian Aji. 2019. “Functionality of Cinnamon (nano)particles in Cocoa-based Systems”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Muhammad DRA. Functionality of cinnamon (nano)particles in cocoa-based systems. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2019.
IEEE
[1]
D. R. A. Muhammad, “Functionality of cinnamon (nano)particles in cocoa-based systems,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2019.
@phdthesis{8619100,
  abstract     = {Polyphenols have gained attention since they exhibit potential antioxidant activity and may have a major health benefit. In the cocoa and chocolate industry, degradation of phenols and natural antioxidants during processing is a technological challenge to resolve. Enrichment of cocoa-derived products using bioactive compounds extracted from other plant substrates is an alternative approach to overcome this issue. As described in the literature review (Chapter 1), cinnamon (genus Cinnamomum) has been acknowledged as a potential source of phytochemicals having health benefits. Yet, a lack of knowledge about the phytochemical composition of C. burmannii Blume is shown. This chapter also reflects on the advantages of using nanoparticles for bioactive compound enrichment in foods. This doctoral research, therefore, intended to investigate the phytochemicals and antioxidant activity of C. burmannii Blume, its potency to improve the health-promoting properties of cocoa-derived products and the advantages of employing nanoencapsulation technology for cinnamon enrichment in cocoa-derived products. 
Extraction is an essential step for the isolation of bioactive compounds from various plant substrates. Thus, Chapter 2 describes the effect of the extraction method on the phytochemical composition of C. burmannii Blume extract. The phenolic profiles of selected cinnamon extracts are presented. The importance of the phenolic content in relation to the antioxidant activity is also discussed. Chapter 3 defines the potential use of cinnamon extract for phenolic compound enrichment and antioxidant activity improvement in cocoa-derived products. As antioxidant activity of phenolic compounds might differ when tested in a mixture or individually, this chapter further discusses the antioxidant interactions between cinnamon and cocoa.
The synergistic effect between natural antioxidants originating from cinnamon and cocoa, found in the previous chapter, offers an opportunity to formulate a healthier cocoa-derived product. However, the incorporation of cinnamon in food might not be acceptable for some groups of consumers, due to the presence of volatile compounds inducing strong spicy aroma. Nanoencapsulation of cinnamon might be beneficial to prevent odour alteration in a cocoa-derived product. Thus, Chapter 4 focuses on the engineering of cinnamon nanoparticles prepared by anti-solvent precipitation. A discussion about the stability of the phenolic content and the antioxidant activity of the cinnamon nanoparticles upon heat treatment is also included. Chapter 5 and Chapter 6 elaborate on the application of cinnamon nanoparticles in chocolate bars and beverages, respectively. The advantages of cinnamon nanoparticle incorporation in chocolate bars and beverages are demonstrated in these chapters. General conclusions are drawn and future perspectives are proposed in Chapter 7.},
  author       = {Muhammad, Dimas Rahadian Aji},
  isbn         = {9789463572132},
  keywords     = {Cinnamon,chocolate,nanoparticles,cocoa},
  language     = {eng},
  pages        = {XVIII, 202},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Functionality of cinnamon (nano)particles in cocoa-based systems},
  year         = {2019},
}