Microencapsulation of antioxidant phenolic compounds from green coffee.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14123/
https://doi.org/10.1080/10826068.2019.1575858 |
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| Title |
Microencapsulation of antioxidant phenolic compounds from green coffee.
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| Creator |
Nivas, M. Desai
Devendra, J. Haware Basavaraj, K. Pushpa, S. Murthy |
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| Subject |
04 Coffee
32 Antioxidants |
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| Description |
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.
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| Publisher |
Taylor & Francis
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| Date |
2019
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14123/1/PREPARATIVE%20BIOCHEMISTRY%20AND%20BIOTECHNOLOGY%202019%2C%20VOL.%2049%2C%20NO.%204%2C%20400%E2%80%93406.pdf
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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