Effects of Cinnamon Bark and Twig Aqueous Extracts on the Chemical, Physicochemical and Bioactive Properties of Cheese

Eng, Yi Lin (2020) Effects of Cinnamon Bark and Twig Aqueous Extracts on the Chemical, Physicochemical and Bioactive Properties of Cheese. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Cinnamons contain antioxidant, anti-inflammatory, and anti-diabetic properties. Different parts of cinnamon plant provide different functional properties due to the components present. This study aimed to determine the effects of cinnamon barks and twigs aqueous extracts on the texture; chemical (total protein content, protein solubility, TPC, and TFC); and bioactive properties (DPPH, FRAP, ADI, AL, and AI activities) of cheese. Besides, the correlations between chemical and bioactive properties were also studied. Six types of samples (C1, C2, B1, B2, T1, and T2) had undergone water extraction, methanol extraction, and in-vitro digestion. Results showed that cinnamon bark extracts contained higher TPC, TFC, DPPH, FRAP, and AI while cinnamon twig extract contained higher ADI and AI. For the effect of cinnamon extracts on cheese; in term of physical property, samples were evaluated on their texture in term of hardness, springiness, gumminess, and chewiness. Samples with cinnamon extracts were softer, less springy, gummier, and chewier. In term of chemical properties, samples with cinnamon extracts had lower protein content with the lowest in twig extract enriched sample. Protein solubility was greater in samples with cinnamon twig extract than samples with cinnamon bark extract. Samples with cinnamon extracts had higher TPC and TFC with the highest in bark extract enriched sample. In term of bioactive properties, samples with cinnamon bark extract showed the highest value in most of the tests including TPC, TFC, DPPH, FRAP, and AI; while samples with cinnamon twig extract showed the highest value in ADI and AL. For the effects of probiotic on cheese, results showed samples with probiotic exhibited higher value in all tests than those without probiotic. For the effect of in-vitro digestion, digestion had increased TPC, TFC, and bioactive properties of samples. In short, cinnamon extracts and probiotic had improved the chemical, physicochemical, and bioactive properties of cheese.