Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties
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DOI: 10.1016/j.foodhyd.2018.01.007
Abstract: Abstract Cinnamon proanthocyanidins present important biological properties. However, these molecules are unstable and possess an astringent taste, which can make their ingestion difficult. In this context, entrapment by spray-drying technology may be used to produce… read more here.
Keywords: spray; proanthocyanidin rich; spray dried; stability ... See more keywords