Potential use of waste cinnamon leaves in stirred yogurt fortification  

作　　者：Pei Ling Tang Xin Yee Cham Xiaotao Hou Jiagang Deng 

机构地区：[1]Department of Bioscience,Faculty of Applied Science,Tunku Abdul Rahman University College,53300 Setapak,Kuala Lumpur,Malaysia [2]Guangxi Key Laboratory of Efficacy Study on Chinese Medica Material,Guangxi University of Chinese Medicine,13 Wuhe Ave,Nanning,Guangxi,China

出　　处：《Food Bioscience》2022年第4期263-272,共10页食品生物科学（英文）

摘　　要：Cinnamon leaf essential oil has wide applications due to its prominent antimicrobial and antioxidant activities.However,abundant cinnamon leaves are discarded as by-product after essential oil extraction.This study aims to investigate the potential use of aqueous extract(CLE)produced from waste cinnamon leaves as a bioactive additive in stirred yogurt.The effects of CLE fortification and encapsulation on the chemical,antioxidant and anti-inflammation activity of yogurt were determined.Besides,the stability of bioactivity of CLE in yogurt toward digestion was also investigated.Results suggest that CLE produced via 1 h extraction contains the highest total phenolic content(TPC),total flavonoid content(TFC),DPPH scavenging activity(DPPH),ferric reducing antioxidant power(FRAP)and albumin denaturation inhibition(ADI)activity.Fortification of yogurt with CLE(both unencapsulated and encapsulated form)significantly increased TPC,TFC,DPPH and FRAP of yogurt.Moreover,addition of encapsulated-CLE significantly reduced the syneresis of yogurt without affecting its viscosity.However,ADI activity was not detected in CLE-fortified yogurt,even though CLE was proven to contain high ADI activity.Nonetheless,the highest ADI activity(89.71±1.62%)was detected in yogurt containing unencapsulated CLE after digestion.Contrarily,digestion caused substantial reduction of DPPH and FRAP in yogurt.Among the sample,yogurt containing encapsulated-CLE exhibited the highest DPPH(25.31±1.67%)and FRAP(63.0±0.5μg Fe2+ml-1)after intestinal digestion.Encapsulation using agar was proven to effectively protect antioxidants from lost during digestion.This study provides new insight into the potential use of waste cinnamon leaves as functional additive in stirred yogurt.

关 键 词：Waste cinnamon leaves YOGURT FORTIFICATION ANTIOXIDANT ANTI-INFLAMMATION 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]