Optimization Of Microencapsulation Process Of Green Coffee Extract With Spray Drying Method As A Dietary Supplement (original) (raw)
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Microencapsulation of Green Coffee Beans (Coffea canephora) Extract using Whey Protein Concentrate
Iraqi Journal of Pharmaceutical Sciences ( P-ISSN 1683 - 3597 E-ISSN 2521 - 3512)
Coffee bean contains bioactive compounds including caffeine and chlorogenic acid (CGA) that have a stimulant effect and are used for combating fatigue and drowsiness, and enhancing alertness. However, when the coffee bean was processed in the form of green coffee bean (GCB) extract, it has an unpleasant flavour and limitations instability, activity, and bioavailability. This study aimed to produce microcapsules of the GCB (Coffea canephora) ethanolic extract containing considerable amounts of the bioactive compounds for nutraceutical supplements. The GCB ethanolic extract was microencapsulated by spray drying using a whey protein concentrate (WPC) biopolimer. The particle size (PSA), morphology (SEM), and physicochemical characteristics (UV and LC-MS/MS), as well as radical scavenging activity (DPPH) of the microcapsule were determined. We found that the microencapsulation yield was 95.85% of the extract, with the particle mean of volume diameter was 1.312 µm (span value: 1.285 µm)....
INDONESIAN JOURNAL OF PHARMACY, 2021
Coffee contains caffeine and chlorogenic acid (CGA) as the main constituents benefiting human health. Extract of green coffee beans (GCB) has some limitations in terms of its unpleasant flavour, aroma, and phytoconstituents bioactivity. This study aimed to encapsulate the crude ethyl acetate (EtOAc) extracts of Gayo Robusta GCB (Coffea canephora) to overcome its limitation. Microencapsulation was carried out by spray drying method using whey protein concentrate (WPC) as a coating material to produce nutraceutical supplement microparticles. The size of microparticles, morphology, and physicochemical characteristics were investigated. We found that the yield of microparticles was 39.5%, and the mean volume diameter was 1.367 µm (span 1.162). The morphology of the microparticles was irregular microspheres with dense, wrinkled, shriveled, compact, and relatively homogeneous structural shape. The physicochemical properties measurement indicated that the microparticles had a radical scavenging activity value (RSA) of 374.53 µg/mL, total phenol content (TPC) of 6.92 mg GAE/g, caffeine content of 9.12%, and CGA level of 7.19%. The spray drying microencapsulation using WPC was able to engulf and package the unpleasant flavour and aroma of the crude extract of Gayo Robusta GCB, producing an abundant yield, small and narrow range-sized particle, as well as protecting and carrying considerable amounts of phytoconstituents bioactivity. Keywords: spray drying microencapsulation, green coffee bean, chlorogenic acid, caffeine, whey protein concentrate MATERIALS AND METHODS Chemicals and plant material Analytical grade n-hexane, ethyl acetate (EtOAc), and ethanol (EtOH) were purchased from Merck. Instant whey protein concentrate (IWPC 80) was purchased from Milkspecialties. Chromatography-grade caffeine and chlorogenic acid (CGA) standards were purchased from Sigma-Aldrich. The coffee bean of Coffea canephora was collected from Gayo highland Aceh, Indonesia. Coffee beans preparation The coffee bean was prepared according to Garg's (2016) procedure with major modifications. Coffee beans (5 kg) were pulped and dried in dry Volume 32 Issue 2 (2021)
Enhancing antioxidant property of instant coffee by microencapsulation via spray drying
Proceedings of 21th International Drying Symposium
This study is aimed to improve the antioxidant property of instant coffee by using microencapsulation technique and spray drying. Concentrated coffee extract was mixed with Konjac glucomannan hydrolysate (KGMH) and Maltodextrin (MD). The mixture of coating material and coffee extract was then spray dried at 160 - 180 °C inlet air temperature and at 85-90 °C outlet air temperature. KGMH can preserve retention of phenolic compounds, DPPH scavenging activity and antioxidant activity of FRAP (p<0.05 of instrant coffee better than other treatment. Keywords: Hydrolysed Konjac Glucomannan; Spray Drying; Microencapsulation; Instant Coffee, Antioxidant
Jurnal Teknik Pertanian, 2022
Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered an innovative technique to improve the functional properties of coffee drinks. This study aims to determine the best formulations (M) of combination of maltodextrin and cardamom essential oil, parameters such as microcapsule yields, water content, and solubility were measured. To find out whether the microcapsule was applicable for coffee drink, antioxidant activity and taste and aroma of coffee drink mixed with the best formulation were analyzed. Completely Randomized Block Design (CRBD) with four replications was used; the data were analyzed by ANOVA and further tested by the LSD test with a level of 5%. The results showed that formulations significantly affected the yields and solubility of cardamom essential oil microcapsules. The best formulation treatment was formulation M3 with a yield score,water content and solubility of 89.03%, 11.85%, and 93.50%, respectively. Antioxidant activity, aroma and taste scores of ground coffee mixed with M3 were 77.61±0.23%, 4.31 (typical of cardamom, little coffee), and 4.88 (typical of cardamom, little coffee), respectively. While ground coffee only has antioxidant activity of 76.32±0.31%. In conclusion, ground coffee mixed with microencapsulated cardamom essential oil has the potential as a herbal coffee drink.
Trends in Food Science & Technology, 2016
Background: Functional foods fortified with antioxidants are gaining more popularity since consumption alone of foods naturally rich in antioxidants is insufficient to reduce oxidative stress associated with various diseases. Despite their beneficial effects, natural antioxidants present in coffee are sensitive to heat, light and oxygen, limiting their application in the food industry. Although microencapsulation is able to protect the antioxidant from degradation, mask its taste and control its release, the process of microparticles incorporation affects the original food properties. Scope and approach: A carefully designed delivery system is essential to produce sensory appealing food, guarantee the delivery of the bioactive ingredient, prevent interactions with other food components and overcome problems encountered during food manufacturing and digestion. This review discusses the implementation of
Molecules, 2019
Spray-drying is the most popular encapsulation method used for the stabilization and protection of biologically active compounds from various environmental conditions, such as oxidation, moisture, pH, and temperature. Spray-drying increases the bioavailability of the natural active compounds and improves the solubility of low-soluble compounds. The aim of this work was to study the effects of different wall materials and optimize wall material solution’s composition on physicochemical properties of microcapsules loaded with phenolics, extract rich in volatile compounds and essential oil from Elsholtzia ciliata herb. For encapsulation of elsholtzia and dehydroelsholtzia ketones, more suitable wall materials were used—beta-cyclodextrin and sodium caseinate. Four phenolics—sodium caseinate, skim milk, beta-cyclodextrin, and resistant-maltodextrin—were used. A D-optimal mixture composition design was used to evaluate the effect of wall material solution’s composition using sodium casein...
2019
The appropriate concentrations of inulin and modified tiger nut starch were evauated in a sequential experimental design to improve the microencapsulation process of tiger nut milk. The stability emulsification index was the response variable studied to evaluate the effectiveness of the microencapsulation process. The concentrations observed through the central composite design (CCD) that most improved the stability emulsification index corresponded to 9.40% inulin and 0.40% modified tiger nut starch. The preservation capacity of the microencapsulated tiger nut milk was evaluated by determining the solubility in water (76%) and oxidative stability (46 h) of the microspheres. The chemical composition indicated important concentrations of protein (5.40%), calcium (191.65 mg / 100 g), carbohydrate (65.10%) and vitamin C (3.17%).
Physicochemical properties of coffee oil microcapsules produced by spray drying
2011
The aim of this study was to evaluate some physic ochemical properties of coffee oil microcapsules produced with mixtures of maltode xtrin: gum Arabic and maltodextrin: whey protein isolate, in the proportions 25:75, 50: 50 and 75:25, as well as the pure encapsulating agents. For this purpose, the emulsio ns properties, encapsulation efficiency, oil retention, powders moisture content, bulk densi ty, hygroscopicity and particles morphology were determined. As main results, powder s produced with gum Arabic and with mixtures of maltodextrin: gum Arabic were more hygroscopic, while those produced with whey protein and the mixtures of maltodextrin: whey protein showed the best values of encapsulation efficiency and oil retention.
Journal of Microencapsulation
Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-033), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 µmolTE/g), good colour stability after 3 months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple ecofriendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
International Journal of Chemical Studies, 2020
Spray drying is the highly accepted and widely followed technique for encapsulation of bioactive compounds. The efficiency of encapsulation is highly dependent on the encapsulating agent. This experiment was conducted in a view to check the suitability of different levels of maltodextrin as an encapsulating agent in spray drying of avocado powder. Spray drying at different maltodextrin levels i.e., 5%, 10%, 15%, and 20% were performed to evaluate the physical attributes of spray-dried avocado powder. Results showed that higher levels of maltodextrin favoured in achieving stability by minimizing the residual moisture levels and water Activity. Moreover, it significantly induced the free-flowing attributes of spray-dried powder.