Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities

Authors

  • Bruno Estela Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CONICET, La Plata-1900 (Argentina); Comisión de Investigaciones Científicas y Tecnológicas de la Provincia de Buenos Aires, la Plata-1900 (Argentina) https://orcid.org/0000-0002-5901-914X
  • Campañone Laura Analía Centro de Investigación y Desarrollo en Criotecnología de Alimentos, CONICET, La Plata-1900 (Argentina); Facultad de Ingeniería, Departamento de Ingeniería Química, Universidad Nacional de La Plata, La Plata-1900 (Argentina) https://orcid.org/0000-0002-6972-7078

DOI:

https://doi.org/10.47352/bioactivities.2963-654X.229

Keywords:

Cinnamomum zeylanicum hydrosol, microwave-assisted hydrodistillation, antioxidant power, microbiological characterization, encapsulation

Abstract

Microwave-assisted hydrodistillation (MAHD) method was employed to extract cinnamon oil and hydrosol (a byproduct). The total polyphenol content (TPC) of the cinnamon hydrosol (CH) was determined using the Folin-Ciocalteu method, and its antioxidant power was assessed through the DPPH radical reduction method. Gas chromatography was utilized to quantify the main bioactive compound (cinnamaldehyde). The disc agar diffusion method was applied to evaluate the inhibition of pathogenic microorganisms. To protect the bioactive compound, an encapsulation method involving cross-linking with calcium alginate was utilized. The capsules were examined using environmental scanning electron microscopy (ESEM). The TPC content was found to be 15.63 ± 0.21 mg gallic acid/g dry matter, and the DPPH radical inhibition rate was 84.26 ± 1.35%. CH exhibited a significant inhibitory effect against Escherichia coli, and a moderate inhibition effect against Shigella flexneri, Salmonella spp., Salmonella typhimurium, and Escherichia coli EPEC. Finally, successful encapsulation of CH was achieved using sodium alginate, resulting in bead sizes ranging between 1.75 and 2.75 mm.

References

[1] A. Moure, J. M. Cruz, D. Franco, J. M. Domı́nguez, J. Sineiro, H. Domı́nguez, M. a. José Núñez, and J. C. Parajó. (2001). "Natural antioxidants from residual sources". Food Chemistry. 72 (2): 145-171. 10.1016/s0308-8146(00)00223-5.

DOI: https://doi.org/10.1016/S0308-8146(00)00223-5

[2] E. Betoret, N. Betoret, D. Vidal, and P. Fito. (2011). "Functional foods development: Trends and technologies". Trends in Food Science & Technology. 22 (9): 498-508. 10.1016/j.tifs.2011.05.004.

DOI: https://doi.org/10.1016/j.tifs.2011.05.004

[3] P. Ranasinghe and P. Galappaththy. (2016). "Health benefits of Ceylon cinnamon (Cinnamomum zeylanicum): a summary of the current evidence". Ceylon Medical Journal. 61 (1): 1-5. 10.4038/cmj.v61i1.8251.

DOI: https://doi.org/10.4038/cmj.v61i1.8251

[4] M. J. Erazo Guijarro, F. A. Arroyo Bonilla, D. A. Arroyo Bonilla, M. R. Castro García, S. G. Santacruz Terán, and A. D. C. Armas Vega. (2017). "Efecto antimicrobiano del cinamaldehido, timol, eugenol y quitosano sobre cepas de Streptococcus mutans". Revista Cubana de Estomatología. 54 (4): 1-9.

[5] O. V. Ribeiro, A. Alva, and J. M. Valles. (2001). "Extraction and characterization of the essential oil of ginger (Zingiber officinale)". Alimentaria. 1 (1): 38-42.

[6] G. Zu, R. Zhang, L. Yang, C. Ma, Y. Zu, W. Wang, and C. Zhao. (2012). "Ultrasound-assisted extraction of carnosic acid and rosmarinic acid using ionic liquid solution from Rosmarinus officinalis". International Journal of Molecular Sciences. 13 (9): 11027-11043. 10.3390/ijms130911027.

DOI: https://doi.org/10.3390/ijms130911027

[7] E. Nkhili, V. Tomao, H. El Hajji, E. S. El Boustani, F. Chemat, and O. Dangles. (2009). "Microwave-assisted water extraction of green tea polyphenols". Phytochemical Analysis. 20 (5): 408-15. 10.1002/pca.1141.

DOI: https://doi.org/10.1002/pca.1141

[8] A. Franco-Vega, N. Ramírez-Corona, E. Palou, and A. López-Malo. (2016). "Estimation of mass transfer coefficients of the extraction process of essential oil from orange peel using microwave assisted extraction". Journal of Food Engineering. 170 : 136-143. 10.1016/j.jfoodeng.2015.09.025.

DOI: https://doi.org/10.1016/j.jfoodeng.2015.09.025

[9] A. C. Kimbaris, N. G. Siatis, D. J. Daferera, P. A. Tarantilis, C. S. Pappas, and M. G. Polissiou. (2006). "Comparison of distillation and ultrasound-assisted extraction methods for the isolation of sensitive aroma compounds from garlic (Allium sativum)". Ultrasonics Sonochemistry. 13 (1): 54-60. 10.1016/j.ultsonch.2004.12.003.

DOI: https://doi.org/10.1016/j.ultsonch.2004.12.003

[10] M. T. Golmakani and K. Rezaei. (2008). "Comparison of microwave-assisted hydrodistillation withthe traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L". Food Chemistry. 109 (4): 925-30. 10.1016/j.foodchem.2007.12.084.

DOI: https://doi.org/10.1016/j.foodchem.2007.12.084

[11] B. Bayramoglu, S. Sahin, and G. Sumnu. (2009). "Extraction of Essential Oil from Laurel Leaves by Using Microwaves". Separation Science and Technology. 44 (3): 722-733. 10.1080/01496390802437271.

DOI: https://doi.org/10.1080/01496390802437271

[12] G. V. O. D and A. F. Barajas Solano. (2015). "Hidrodestilación asistido con microondas para la extracción de hidrolatos de plantas aromáticas". Revista Politécnica. 21 : 51-55.

[13] Z. Liu, Z. Chen, F. Han, X. Kang, H. Gu, and L. Yang. (2016). "Microwave-assisted method for simultaneous hydrolysis and extraction in obtaining ellagic acid, gallic acid and essential oil from Eucalyptus globulus leaves using Brönsted acidic ionic liquid [HO3S(CH2)4mim]HSO4". Industrial Crops and Products. 81 : 152-161. 10.1016/j.indcrop.2015.11.074.

DOI: https://doi.org/10.1016/j.indcrop.2015.11.074

[14] M. R. Thakker, J. K. Parikh, and M. A. Desai. (2016). "Microwave assisted extraction of essential oil from the leaves of Palmarosa: Multi-response optimization and predictive modelling". Industrial Crops and Products. 86 : 311-319. 10.1016/j.indcrop.2016.03.055.

DOI: https://doi.org/10.1016/j.indcrop.2016.03.055

[15] G. A. Cardoso-Ugarte, M. E. Sosa-Morales, T. Ballard, A. Liceaga, and M. F. San Martín-González. (2014). "Microwave-assisted extraction of betalains from red beet (Beta vulgaris)". LWT - Food Science and Technology. 59 (1): 276-282. 10.1016/j.lwt.2014.05.025.

DOI: https://doi.org/10.1016/j.lwt.2014.05.025

[16] L. A. Campañone and N. E. Zaritzky. (2005). "Mathematical analysis of microwave heating process". Journal of Food Engineering. 69 (3): 359-368. 10.1016/j.jfoodeng.2004.08.027.

DOI: https://doi.org/10.1016/j.jfoodeng.2004.08.027

[17] Q. X. Cai, K. J. Zhu, D. Chen, and L. P. Gao. (2003). "Synthesis, characterization and in vitro release of 5-aminosalicylic acid and 5-acetyl aminosalicylic acid of polyanhydride--P(CBFAS)". European Journal of Pharmaceutics and Biopharmaceutics. 55 (2): 203-8. 10.1016/s0939-6411(02)00191-1.

DOI: https://doi.org/10.1016/S0939-6411(02)00191-1

[18] K. Schlesier, M. Harwat, V. Bohm, and R. Bitsch. (2002). "Assessment of antioxidant activity by using different in vitro methods". Free Radical Research. 36 (2): 177-87. 10.1080/10715760290006411.

DOI: https://doi.org/10.1080/10715760290006411

[19] A. P. Cacique, É. S. Barbosa, G. P. de Pinho, and F. O. Silvério. (2021). "Miniaturized Methodologies for Determining the Total Phenol and Flavonoid Concentrations and the Antioxidant Activity". Food Analytical Methods. 14 (6): 1110-1120. 10.1007/s12161-020-01934-w.

DOI: https://doi.org/10.1007/s12161-020-01934-w

[20] W. E. Espinosa Manrique, L. C. A. Garzón Salcedo, and O. J. Medina Vargas. (2016). "Validación de una metodología analítica para la cuantificación de polifenoles totales, en procesos de extracción asistida por microondas sobre frutos de la especie colombiana Vaccinium meridionale". Revista Colombiana de Ciencias Químico-Farmacéuticas. 45 (1): 109-126. 10.15446/rcciquifa.v45n1.58023.

DOI: https://doi.org/10.15446/rcciquifa.v45n1.58023

[21] F. Benkaci–Ali, A. Baaliouamer, B. Y. Meklati, and F. Chemat. (2006). "Chemical composition of seed essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation". Flavour and Fragrance Journal. 22 (2): 148-153. 10.1002/ffj.1773.

DOI: https://doi.org/10.1002/ffj.1773

[22] F. Scicutella, F. Mannelli, M. Daghio, C. Viti, and A. Buccioni. (2021). "Polyphenols and Organic Acids as Alternatives to Antimicrobials in Poultry Rearing: A Review". Antibiotics (Basel). 10 (8). 10.3390/antibiotics10081010.

DOI: https://doi.org/10.3390/antibiotics10081010

[23] L. Deladino, P. S. Anbinder, A. S. Navarro, and M. N. Martino. (2008). "Encapsulation of natural antioxidants extracted from Ilex paraguariensis". Carbohydrate Polymers. 71 (1): 126-134. 10.1016/j.carbpol.2007.05.030.

DOI: https://doi.org/10.1016/j.carbpol.2007.05.030

[24] A. L. Kang, J. M. Echarri, and C. L. Llorente. (2013). "Scanning electron microscopy and microanalysis service of the LIMF-Faculty of Engineering-UNLP". presented at the the Conference on Research and Transfer of the Faculty of Engineering, Buenos Aires.

[25] J. Ahmad and T. A. G. Langrish. (2012). "Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction". Journal of Food Engineering. 109 (1): 162-174. 10.1016/j.jfoodeng.2011.09.017.

DOI: https://doi.org/10.1016/j.jfoodeng.2011.09.017

[26] S. Kumar M. (2017). "Optimization of Yield for Extraction of an Essential Oil from Cinnamon Using Microwave-Assisted Extraction". Journal of Chromatography & Separation Techniques. s1. 10.4172/2157-7064.S1-001.

DOI: https://doi.org/10.4172/2157-7064.S1-001

[27] M. Megawati. (2015). "Microwave-assisted hydrodistillation for the extraction of essential oils from grapefruit peels as aromatherapy candles". Journal of Renewable Natural Materials. 4 (1): 14-20.

[28] S. Rezvanpanah, K. Rezaei, S. H. Razavi, and S. Moini. (2008). "Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana". Food Science and Technology Research. 14 (3): 311-314. 10.3136/fstr.14.311.

DOI: https://doi.org/10.3136/fstr.14.311

[29] L. Su, J.-J. Yin, D. Charles, K. Zhou, J. Moore, and L. Yu. (2007). "Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf". Food Chemistry. 100 (3): 990-997. 10.1016/j.foodchem.2005.10.058.

DOI: https://doi.org/10.1016/j.foodchem.2005.10.058

[30] A. U. Khan, A. U. Khan, S. Khanal, and S. Gyawali. (2020). "Insect pests and diseases of cinnamon (Cinnamomum verum Presi.) and their management in agroforestry system: A review". Acta Entomology and Zoology. 1 (2): 51-59. 10.33545/27080013.2020.v1.i2a.19.

DOI: https://doi.org/10.33545/27080013.2020.v1.i2a.19

[31] A. U. Khan, I. J. Ema, M. R. Faruk, S. A. Tarapder, A. U. Khan, S. Noreen, and M. Adnan. (2021). "Review on Importance of Artocarpus heterophyllus L. (Jackfruit)". Journal of Multidisciplinary Applied Natural Science. 1 (2): 106-116. 10.47352/jmans.v1i2.88.

DOI: https://doi.org/10.47352/jmans.v1i2.88

[32] E. Dvorackova, M. Snoblova, L. Chromcova, and P. Hrdlicka. (2015). "Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts". Food Science and Biotechnology. 24 (4): 1201-1207. 10.1007/s10068-015-0154-4.

DOI: https://doi.org/10.1007/s10068-015-0154-4

[33] H. Li, Z. Deng, T. Wu, R. Liu, S. Loewen, and R. Tsao. (2012). "Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes". Food Chemistry. 130 (4): 928-936. 10.1016/j.foodchem.2011.08.019.

DOI: https://doi.org/10.1016/j.foodchem.2011.08.019

[34] Y. Chen, M.-Y. Xie, and X.-F. Gong. (2007). "Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum". Journal of Food Engineering. 81 (1): 162-170. 10.1016/j.jfoodeng.2006.10.018.

DOI: https://doi.org/10.1016/j.jfoodeng.2006.10.018

[35] P. D. Patil, V. G. Gude, A. Mannarswamy, P. Cooke, S. Munson-McGee, N. Nirmalakhandan, P. Lammers, and S. Deng. (2011). "Optimization of microwave-assisted transesterification of dry algal biomass using response surface methodology". Bioresource Technology. 102 (2): 1399-405. 10.1016/j.biortech.2010.09.046.

DOI: https://doi.org/10.1016/j.biortech.2010.09.046

[36] A. O. Asimi, N. P. Sahu, and A. K. Pal. (2013). "Antioxidant activity and antimicrobial property of some Indian spices". International Journal of Scientific and Research Publications. 3 (3): 2250-3153.

[37] A. A. Doyle and J. C. Stephens. (2019). "A review of cinnamaldehyde and its derivatives as antibacterial agents". Fitoterapia. 139 : 104405. 10.1016/j.fitote.2019.104405.

DOI: https://doi.org/10.1016/j.fitote.2019.104405

[38] B. Muhoza, B. Qi, J. D. Harindintwali, M. Y. F. Koko, S. Zhang, and Y. Li. (2023). "Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications". Critical Reviews in Food Science and Nutrition. 63 (15): 2521-2543. 10.1080/10408398.2021.1977236.

DOI: https://doi.org/10.1080/10408398.2021.1977236

[39] M. B. Vargas-Vega. (2016). "Microbiological evaluation of cinnamon and clove essential oil in the preservation of hamburger-type ground beef". Technical University of Machala.

[40] M. Friedman, N. Kozukue, and L. A. Harden. (2000). "Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry". Journal of Agricultural and Food Chemistry. 48 (11): 5702-9. 10.1021/jf000585g.

DOI: https://doi.org/10.1021/jf000585g

[41] R. Abadie, R. Medina, L. Ruiz, and A. Tresierra Ayala. (2014). "Actividad antibacteriana de extractos vegetales frente a cepas intrahospitalarias Iquitos Perú". Revista ECI Perú. 11 (1): 31-38.

[42] F. C. Herrera Arias and R. O. García-Rico. (2006). "Evaluación in vitro del efecto bactericida de extractos acuosos de laurel, clavo, canela y tomillo sobre cinco cepas bacterianas patógenas de origen alimentario". Bistua: Revista de la Facultad de Ciencias Básicas. 4 (2): 13-19.

[43] M. Maqbool, A. Ali, P. G. Alderson, M. T. M. Mohamed, Y. Siddiqui, and N. Zahid. (2011). "Postharvest application of gum arabic and essential oils for controlling anthracnose and quality of banana and papaya during cold storage". Postharvest Biology and Technology. 62 (1): 71-76. 10.1016/j.postharvbio.2011.04.002.

DOI: https://doi.org/10.1016/j.postharvbio.2011.04.002

[44] M. Fernández, P. Silva Pinto, M. Costa, L. Galli, and E. Bruno. (2019). "Evaluación del poder inhibitorio de extractos obtenidos de plantas medicinales sobre enterobacterias patógenas de importancia en Salud Pública". Analecta Veterinaria. 39 (2). 10.24215/15142590e040.

DOI: https://doi.org/10.24215/15142590e040

[45] G. Fundueanu, C. Nastruzzi, A. Carpov, J. Desbrieres, and M. Rinaudo. (1999). "Physico-chemical characterization of Ca-alginate microparticles produced with different methods". Biomaterials. 20 (15): 1427-35. 10.1016/s0142-9612(99)00050-2.

DOI: https://doi.org/10.1016/S0142-9612(99)00050-2

[46] S. Noreen, R. Kanwal, A. Rehman, A. Sadiqa, F. Mubarak, M. Khan Niazi, A. Ullah Khan, and Y. Sari Pane. (2022). "Potential Role of Cinnamon (<i>Cinnamomum verum</i>) to Reduce the Risk of Polycystic Ovary Syndrome by Managing the Obesity: A Review". Journal of Food and Nutrition Research. 10 (10): 701-710. 10.12691/jfnr-10-10-8.

DOI: https://doi.org/10.12691/jfnr-10-10-8

Downloads

Published

2024-10-12

How to Cite

Estela, B., & Analía, C. L. (2024). Extraction, Characterization, and Encapsulation of Cinnamon Hydrosol Obtained via Microwave-Assisted Hydrodistillation: Analysis of Antioxidant and Antimicrobial Activities. Bioactivities, 2(2), 107–119. https://doi.org/10.47352/bioactivities.2963-654X.229

Issue

Vol. 2 No. 2 (2024): Bioactivities

Section

Articles

License

Copyright (c) 2024 Bruno Estela, Campañone Laura Analía

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:
  1. Authors retain copyright and acknowledge that the Bioactivities is the first publisher, licensed under a Creative Commons Attribution 4.0 International License.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges and earlier and greater citation of published work.
Crossref
Scopus
Google Scholar
Europe PMC

Funding data