Drinks and foods enriched with cinnamon

Abstract

Spices have been used as flavoring, coloring, and preservative substances for foods and beverages since ancient times. In addition, they are also well-known for their therapeutic effects. Thanks to their phenolic compounds and antioxidant activity, they improve nutritional value and extend the shelf life of the foods they are added to. Among the spices, humans have used cinnamon for centuries as a spice and traditional herbal medicine. In addition, its use in religious ceremonies and rituals has been found in some previous sources. There exists a wide variety of cinnamon species, with over 300 identified. However, the most commonly utilized for culinary and nutraceutical purposes include Cinnamomum verum J. Presl, Cinnamomum aromaticum or Cinnamomum cassia (L.) J. Presl, Cinnamomum burmanni (Nees & Th. Nees) Nees ex Blume, Cinnamomum loureiroi Nees. Cinnamon, which is reddish-brown color, has a sweet and woody aroma. It contains essential oil (EO) (2%) which can be extracted from the leaves, barks, fruits, or branches of Cinnamomum sp. The main biologically active substance in cinnamon is cinnamaldehyde. Cinnamon also includes trans-cinnamic acid, o-methoxycinnamaldehyde, eugenol, monoterpenoids, procyanidins, diterpenes, phenylpropanoids, mucilage and polysaccharides. The leaf oil mainly contains eugenol (70-80%). It also has elements such as calcium, chromium, copper, iodine, iron, manganese, phosphorus, potassium and zinc. Cinnamon is beneficial for human health due to the properties of bioactive components. These benefits include lowering blood sugar and serum cholesterol, controlling blood pressure, antimicrobial activity, antioxidative properties, related free radical scavenging action, and anti-inflammatory and anti-gastric ulcer effects. Meanwhile, cinnamon has a protective effect on the digestive system and has also been applied in traditional medicine as a laxative. Cinnamon, which has been used in many areas since ancient times, is widely preferred in food and beverages due to its health benefits and aroma. This spice, a natural antioxidant, can extend the shelf life of foods and prevent oxidation. Moreover, regarding its natural antioxidant properties, cinnamon is on the GRAS (Generally Recognized as Safe) list. It was used both as a flavoring and coloring agent in Ottoman cuisine by adding to soups, kebabs, stews, vegetable dishes, dolma, rice, patty and pastries in the court kitchen. Cinnamon is also a frequently preferred spice in beverages. It is known that cinnamon was used in traditional drinks such as sherbet, boza, and salep in Turkish cuisine. Cinnamon is also preferred in herbal teas, fruit juices, milk, coffee, and fermented beverages such as kefir and kombucha. This chapter aims to comprehensively review the current scientific literature on cinnamon-fortified beverages and foods, their techno-functional properties, and health benefits.