Journal article
Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
University of Minho1
Universidad Nacional de Colombia sede Manizales2
Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark3
Research Groups, Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark4
Biomass Conversion and Bioprocess Technology, Research Groups, Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark5
Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from spent coffee grounds. Additionally, the use of maltodextrin, 29 gum arabic and a mixture of these components (ratio 1:1) as wall material to retain the PC and preserve their antioxidant activity was also assessed.
The contents of PC and flavonoids (FLA), as well as the antioxidant activity of the encapsulated samples were determined in order to verify the efficiency of each studied condition. Additional analyses for characterization of the samples were also performed. Both the technique and the coating material greatly influenced the encapsulation of antioxidant PC.
The best results were achieved when PC were encapsulated by freeze-drying using maltodextrin as wall material. Under these conditions, the amount of PC and FLA retained in the encapsulated sample corresponded to 62% and 73%, respectively, and 73-86% of the antioxidant activity present in the original extract was preserved.
Language: | English |
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Year: | 2017 |
Pages: | 623-631 |
ISSN: | 18737072 and 03088146 |
Types: | Journal article |
DOI: | 10.1016/j.foodchem.2017.05.142 |
ORCIDs: | Mussatto, Solange I. |
Antioxidant activity Encapsulation Freeze-drying Phenolic compounds Spent coffee grounds Spray-drying
Antioxidants Coffee Desiccation Freeze Drying Gum Arabic Phenols