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Microencapsulation of antioxidant phenolic compounds from green coffee.

Nivas, M. Desai and Devendra, J. Haware and Basavaraj, K. and Pushpa, S. Murthy (2019) Microencapsulation of antioxidant phenolic compounds from green coffee. Preparative Biochemistry and Biotechnology, 49 (4). pp. 400-406. ISSN 1082-6068

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Green coffee is a prime source of antioxidants to functional food and nutraceuticals. Arabica and Robusta varieties were screened and decaffeinated using ethyl lactate and extracted with a polar solvent to obtain chlorogenic acid (CGA) enriched green coffee extract (GCE). The physicochemical qualities (moisture, pH, particle size, and color) and bioactive compounds (total phenolics, chlorogenic acid, and caffeine) of GCE were assessed. The GCE had 12.78 ± 2.1mg GAE g�1 phenolics and 10.98mg g�1 chlorogenic acid (CGA). To improve the stability of CGA, the GCE encapsulated by spray drying using maltodextrin (MD) and skim milk (SM) as coating agent individually and in combination. Physicochemical, antioxidant properties, and biofunctionalities of microparticles were evaluated. Highest encapsulation efficiency of GCE with maltodextrin (1:1) was 86%±3 with the smaller particle size (2.3 ± 0.1 mm). Under the simulated gastric juice and bile salts solution, microencapsulation provided significantly better protection compared to nonencapsulated GCE. MGE elicits use as adjuvant/supplements in food, fortified for nutraceuticals and pharmaceuticals.

Item Type: Article
Uncontrolled Keywords: Antioxidant; biopolymers; green coffee; in-vitro gastrointestinal studies; microencapsulation
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Safety Analytical Quality Control Lab
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Jun 2019 09:24
Last Modified: 03 Jun 2019 09:24
URI: http://ir.cftri.com/id/eprint/14123

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