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Green coffee nanoparticles: optimization, in vitro bioactivity and bio-release property.

Nivas Manohar, Desai and Stanley, Joseph Gilbert and Pushpa, S. Murthy (2019) Green coffee nanoparticles: optimization, in vitro bioactivity and bio-release property. Journal of Microencapsulation Micro and Nano Carriers.

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Abstract

Nanoencapsulation by spray drying was performed to protect and preserve antioxidant rich dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done using maltodextrin as wall material. The nanoparticles were further characterized by zetasizer, differential scanning colorimetry, X-ray diffraction, In vitro gastric intestinal studies and storage stability. Optimal nanoparticles were obtained at a drying temperature of 125°C and 2:1 Mwall/Mcore ratio (10% w/w maltodextrin), provided better encapsulation yield (40% w/w) and 70±5% (w/w) encapsulation efficiency with 82.34 nm particle size, -28.8 mV zeta-potential. The In-vitro bioactivity of nanoparticles ensured 80±2% (w/w) of chlorogenic acid availability in a controlled release in the intestine. Storage stability of nanoparticles under varied temperature was remarkably improved compared to non-encapsulated green coffee extract. However, the results indicated that the potential benefits of using maltodextrin coated green coffee nanoparticles for controlled release of Chlorogenic acid and sufficient antioxidative protection during prolonged period.

Item Type: Article
Uncontrolled Keywords: Green coffee, chlorogenic acid, nano-encapsulation, bioactivity, Nutraceutical
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2020 06:21
Last Modified: 05 Oct 2020 06:21
URI: http://ir.cftri.com/id/eprint/14492

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