Microencapsulation of antioxidant phenolic compounds from green coffee

Abstract

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 ± 2.1 mg GAE g⁻¹ phenolics and 10.98 mg 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 µm). Under the simulated gastric juice and bile salts solution, microencapsulation provided significantly better protection compared to non-encapsulated GCE. MGE elicits use as adjuvant/supplements in food, fortified for nutraceuticals and pharmaceuticals.

Keywords:

• Antioxidant
• biopolymers
• green coffee
• in-vitro gastrointestinal studies
• microencapsulation

Ethical approval

The article does not contain any human and animal studies.

Acknowledgement

The authors thank M/s Coffee Board of India for coffee samples and sensory analysis as well as Department of Scale-up Studies for spray drying facility and Central Instrumentation Facility, CFTRI for their kind help.

Disclosure Statement

The authors declare that they have no conflict of interest.

Additional information

Funding

The authors thank the Science and Engineering Research Board, Department of Science and Technology, Governmet of India, [Grant no SERB/F/6854/2015-16].