Cinnamomum zeylanicum contains abundant bioactive compounds,
particularly cinnamaldehyde and polyphenols, which are associated with
significant health benefits such as the regulation of blood glucose levels.
Despite their potential, these compounds are highly vulnerable to external
factors such as heat and light, leading to reduced stability and
bioavailability. Encapsulation offers an effective approach to protect these
molecules and regulate their release. The present study offers a comparative
evaluation of two encapsulation strategies, including liposomal and
alginate-based microencapsulation systems, focusing on their relative
protective efficacy and physicochemical stability.
Liposomes were prepared using soy lecithin, while alginate beads were
obtained through ionic gelation with calcium chloride. Encapsulation
efficiency was evaluated in terms of total phenolic content and
cinnamaldehyde concentration. The liposomal system showed efficiencies of
54% for phenolics and 72% for cinnamaldehyde, whereas alginate beads
exhibited higher efficiencies of 94% and 84%, respectively. FTIR spectra
displayed distinct peak shifts and the appearance of new bands in
cinnamon-loaded alginate beads, indicating successful incorporation of the
extract and its interaction with the polymer matrix. Differential scanning
calorimetry further demonstrated that both encapsulation systems maintained
thermal stability up to 120°C.
An in vitro gastro-small intestinal digestion model was employed to
evaluate both encapsulation systems with respect to the release behaviour of
bioactive compounds. In the gastric phase, the release was relatively low,
ranging from 17 to 26% for alginate beads and 24 to 56% for liposomes. In
contrast, a substantially higher release was observed in the intestinal
phase relative to the gastric phase, with values of up to 85% for alginate
and 83% for liposomes, demonstrating effective targeted delivery to the
intestinal phase. These results highlight the potential of both alginate-
and liposomal-based microencapsulation systems in enhancing the stability
and in vitro bioaccessibility of C. zeylanicumbioactives
during digestion. Ongoing research in our laboratories is directed toward
incorporating the encapsulated extract into functional yoghurt formulations
and assessing its potential antidiabetic properties.
Relevant Conference Theme -Innovative hydrocolloid design
for delivering optimal nutrition and functional foods
Presentation Type –Poster presentation and poster qualify
for consideration for the Elsevier Competition.