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Microencapsulation of bioactive compounds from espresso spent coffee by spray drying

Abrahão, Fernanda Rezende, Rocha, Lenizy Cristina Reis, Santos, Taline Amorim, Carmo, Eloá Lourenço do, Pereira, Lívio Antônio Silva, Borges, Soraia Vilela, Pereira, Rosemary Gualberto Fonseca Alvarenga, Botrel, Diego Alvarenga
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 116-124
antioxidant activity, antioxidants, bioactive compounds, caffeine, chlorogenic acid, gum arabic, inulin, maltodextrins, microencapsulation, phenolic compounds, processing waste, spray drying
This present work aimed to evaluate the encapsulation of bioactive compounds extracted from espresso spent coffee, applying the spray drying technique. The use of whey protein isolated (WPI) as wall material, and the combination with maltodextrin (MD), Arabic gum (AG) and inulin (IN) (1:1 proportion) to retain the bioactive compounds and antioxidant activity were also assessed. The contents of phenolic compounds, caffeine and chlorogenic acids were determined in order to evaluate the encapsulation efficiency of each treatment. Additional analyses for characterization of the samples were also performed. It was possible to obtain particles of spherical shape with no cracks on the surface. The use of WPI showed greater efficiency in the maintenance of the antioxidant activity measured by different methods. The encapsulates obtained carried and protected considerable amounts of antioxidants present in the coffee, which were extracted from processing wastes.