Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Lina F. Ballesteros, Monica J. Ramirez, Carlos E. Orrego, Jose A. Teixeira, Solange I. Mussatto

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Abstract

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.
Original languageEnglish
JournalFood Chemistry
Volume237
Pages (from-to)623-631
ISSN0308-8146
DOIs
Publication statusPublished - 2017

Keywords

  • Spent coffee grounds
  • Encapsulation
  • Freeze-drying
  • Spray-drying
  • Phenolic compounds
  • Antioxidant activity

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