The phenolic compounds present in the cinnamon extract are responsible for its beneficial
effect on health. However, these compounds can undergo degradation reactions and have …

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 …

Cinnamon proanthocyanidins present important biological properties. However, these
molecules are unstable and possess an astringent taste, which can make their ingestion …

Anthocyanins from black currant extract and lactic acid bacteria were co-microencapsulated
using a gastro-intestinal-resistant biocomposite of whey protein isolate, inulin, and chitosan …

Black beans aqueous extract and Lactobacillus casei were coencapsulated by freeze-drying
in a unique combination of biopolymers, such as inulin, chitosan, and whey protein isolate …

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 …

The effect of temperature and feed rate on spray dried cinnamon infusions (SDCInf) using
maltodextrin as an encapsulating agent was studied (inlet temperature: 140, 160, and 180° …

Cinnamon is renowned worldwide for its beneficial health-promoting properties. However,
its application in the food industry faces significant challenges due to chemical instability …

The objective of this study was to encapsulate anthocyanins from red onion skins into
different biopolymeric matrices as a way to develop powders with multifunctional activities …

As a major class of dietary polyphenols, tannins are demonstrated to have various health-
promoting properties. Although tannins have been widely utilized in food, pharmaceutical …