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Cinnamomum burmannii (Nees &amp, T. Nees) Blume is an endemic tree of up to 20 meters tall that grows in the surrounding forest in the Kerinci regency. Cinnamon is one of the most valuable non-timber forest products (NTFP) harvested from Kerinci. The tree is classified as an NTFP based on criteria set out by a regulation of the Indonesian Ministry of Forestry in 2007. As a result, it must be harvested sustainably. Its massive cultivation has caused deforestation in several areas in Kerinci. The objective of this paper is to assess the environmental impacts of continuous C. burmannii harvesting of the bark by clearcutting the whole tree. Intensive clearcutting, slash, and burn posed a significant threat for (wildlife) biodiversity in the habitat of C. burmannii. The study was performed in collaboration with the Institute for Agricultural Technology of Jambi (BPTP) from October 2018&ndash, January 2019. A harvester group in Lempur Mudik village was surveyed through a semi-structured questionnaire, focus group discussions, interviews and direct observations on C. burmannii production methods and their impact on forest conservation. We discuss how young farmers can contribute to forest conservation through sustainable harvesting of cinnamon. We conclude by suggesting leverages for forest conservation and by proposing actions from the local and national governments that should be urgently taken to safeguard wildlife biodiversity in the surrounding forest.

Polyphenols have gained attention since they exhibit potential antioxidant activity and may have a major health benefit. In the cocoa and chocolate industry, degradation of phenols and natural antioxidants during processing is a technological challenge to resolve. Enrichment of cocoa-derived products using bioactive compounds extracted from other plant substrates is an alternative approach to overcome this issue. As described in the literature review (Chapter 1), cinnamon (genus Cinnamomum) has been acknowledged as a potential source of phytochemicals having health benefits. Yet, a lack of knowledge about the phytochemical composition of C. burmannii Blume is shown. This chapter also reflects on the advantages of using nanoparticles for bioactive compound enrichment in foods. This doctoral research, therefore, intended to investigate the phytochemicals and antioxidant activity of C. burmannii Blume, its potency to improve the health-promoting properties of cocoa-derived products and the advantages of employing nanoencapsulation technology for cinnamon enrichment in cocoa-derived products. Extraction is an essential step for the isolation of bioactive compounds from various plant substrates. Thus, Chapter 2 describes the effect of the extraction method on the phytochemical composition of C. burmannii Blume extract. The phenolic profiles of selected cinnamon extracts are presented. The importance of the phenolic content in relation to the antioxidant activity is also discussed. Chapter 3 defines the potential use of cinnamon extract for phenolic compound enrichment and antioxidant activity improvement in cocoa-derived products. As antioxidant activity of phenolic compounds might differ when tested in a mixture or individually, this chapter further discusses the antioxidant interactions between cinnamon and cocoa. The synergistic effect between natural antioxidants originating from cinnamon and cocoa, found in the previous chapter, offers an opportunity to formulate a healthier cocoa-derived product. However, the incorporation of cinnamon in food might not be acceptable for some groups of consumers, due to the presence of volatile compounds inducing strong spicy aroma. Nanoencapsulation of cinnamon might be beneficial to prevent odour alteration in a cocoa-derived product. Thus, Chapter 4 focuses on the engineering of cinnamon nanoparticles prepared by anti-solvent precipitation. A discussion about the stability of the phenolic content and the antioxidant activity of the cinnamon nanoparticles upon heat treatment is also included. Chapter 5 and Chapter 6 elaborate on the application of cinnamon nanoparticles in chocolate bars and beverages, respectively. The advantages of cinnamon nanoparticle incorporation in chocolate bars and beverages are demonstrated in these chapters. General conclusions are drawn and future perspectives are proposed in Chapter 7.