Home⇛Annals of Tropical Research⇛vol. 48 no. 1 (2026)

Functional, Physicochemical, and Sensory Properties of Spray-Dried Encapsulated Cinnamon (Cinnamomum Mercadoi)

Jessabell Q. Cabada | Jan Isobel C. Hidalgo | Ruby E. Peralta | Kierby B. Depalan | Madelaine S. Dumandan | Genessa Jesy T. Pagote | Kervin B. Untalan

 

Abstract:

Background: Cinnamomum mercadoi is a Philippine native cinnamon species with promising bioactive properties. Despite extensive research on the majority of cinnamon varieties, studies regarding its potential as a functional food ingredient have not been fully established, particularly in terms of its techno-functional performance in food systems. Objective: This study aimed to develop and characterize microencapsulated C. mercadoi extract using maltodextrin and gum arabic materials, focusing on their functional, physicochemical, and sensory properties. Methods:Microencapsulation was performed via spray drying, employing different wall materials to stabilize the bioactive compounds. Total phenolic content (TPC) and antioxidant activity were determined to assess the retention of endogenous functional constituents. Physicochemical properties, including moisture content, water activity, solubility, bulk density, and wettability, were analyzed to assess storage stability and applicability in food matrices. Sensory acceptability was evaluated by a trained panel based on color, aroma, texture, taste, and general acceptability. Results: The optimized formulation achieved a TPC of 5.71mg GAE/g and strong antioxidant capacity (72.8% inhibition; 187.1 mmol TE/g), indicating effective preservation of bioactive compounds. Significant interactions among carrier ratios and drying temperature influenced moisture content, water activity, solubility, and bulk density. Moisture content ranged from 6.85% to 10.15%, while water activity values (0.40–0.66) suggested favorable storage stability. The powders exhibited good solubility and wettability, supporting compatibility with liquid food systems. Sensory evaluation showed no significant differences (p > 0.05) in color, aroma, taste, and overall acceptability, with mean hedonic scores corresponding to “like moderately.” Conclusion: The findings demonstrate the technological feasibility of producing stable, antioxidant-rich microencapsulated cinnamon extract suitable for functional foods and nutraceutical applications.



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