Cinnamon bark oleoresin (CO) is a natural flavoring that has several biological properties and can act as an antimicrobial agent. However, oleoresins are susceptible to degradation by light, oxygen and temperature. Thus, the objective of this work was the production and characterization of microparticles loaded with CO obtained by the spray chilling technique. Hardfat (PH) and palm oil (PO) were used as carriers in different proportions: 100:0; 80:20; 60:40, respectively. The active concentration was 1 and 2%. Solid lipid microparticles (SLM) were stored at 25 and 45°C having their polymorphism, retention capacity of the volatile compounds and antimicrobial capacity assessed over 28 days. CO presented cinnamaldehyde (Cn), O-methoxy cinnamaldehyde (OmCn) and coumarin (Co) as the major volatile components. The minimum inhibitory concentration (MIC) of the CO against molds, yeasts and Gram-negative bacteria was of 0.1% (v/v), for every microorganism. In the SLM characterization there was a significant size variation, with a mean diameter (d 0.5) in the range of 8-72 μm. Most of the formulations showed crystals in the polymorphic form β '. The formulation containing only PH as the carrier agent and 2% CO was able to better retain the volatile compounds. During the storage period, formulations F2 and F3, containing proportions of HP and OP of 80:20 and 60:40, respectively, and 2% CO, showed the best stabilities in relation to the concentration of Cn. The antimicrobial activity of the SLM against Candida pseudointermedia and Penicillium paneum, evaluated by the diameter of inhibition zone, increased over the 28 days of storage.

肉桂树皮油性树脂（CO）是一种具有多种生物学特性的天然调味剂，可以用作抗微生物剂。但是，油树脂容易受到光，氧和温度的降解。因此，这项工作的目标是通过喷雾冷却技术获得的负载有CO的微粒的生产和表征。硬脂（PH）和棕榈油（PO）以不同的比例用作载体：100：0; 80:20; 60:40。活性浓度为1％和2％。将固态脂质微粒（SLM）储存在25和45°C下，评估其在28天内的多态性，挥发性化合物的保留能力和抗菌能力。CO提出了肉桂醛（Cn），O-甲氧基肉桂醛（OmCn）和香豆素（Co）作为主要挥发性成分。对于每种微生物，CO对霉菌，酵母菌和革兰氏阴性菌的最低抑制浓度（MIC）为0.1％（v / v）。在SLM表征中，存在明显的尺寸变化，平均直径（d 0.5）在8-72μm的范围内。大多数制剂显示出多晶型物β'的晶体。仅包含PH作为载体和2％CO的配方能够更好地保留挥发性化合物。在储存期间，分别含有HP和OP比例分别为80:20和60：40，CO含量为2％的配方F2和F3表现出相对于Cn浓度而言最佳的稳定性。SLM的抗微生物活性通过抑制区的直径评估假丝假丝酵母和青霉菌在储存28天后增加。