Ultrasonic incorporation of cinnamon essential oil into pre-gelatinized cassava starch oral films
Keywords:Bioactive compounds, phenolics, ultrasound processing
The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluated, in comparison with the use of magnetic stirring. The OFs were characterized in relation to physical properties, disintegration time, surface pH and total phenolic compounds content. In general, all formulations showed film-forming capacity, however, the distribution of the CEO in the polymer matrix was not efficient, regardless of the incorporation method used. The OFs had a disintegration time <32.17 seconds and the surface pH remained close to the oral pH, regardless of the formulation. All formulations produced with the CEO addition can be considered sources of total phenolic compounds, with the highest concentration observed (86.17±2.53 mg 100 g-1 OF) being produced by ultrasound. OFs based on pre-gelatinized starch can be considered an innovative way for the delivery of cinnamon essential oil, as a source of total phenolic compounds.
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