Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders.

Autor: Araújo CDS; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil., Vimercati WC; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil., Macedo LL; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil., Saraiva SH; Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., Teixeira LJQ; Department of Food Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., da Costa JMG; Institute of Science and Technology, Federal University dos Vales do Jequitinhonha e Mucuri, Diamantina, Minas Gerais, Brazil., Pimenta CJ; Department of Food Science, Federal University of Lavras, Minas Gerais, Brazil.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2022 Sep; Vol. 87 (9), pp. 4056-4067. Date of Electronic Publication: 2022 Aug 20.
DOI: 10.1111/1750-3841.16281
Abstrakt: Spent coffee grounds (SCG) are a coproduct that causes environmental impacts worldwide. Thus, consciously reusing the SCG is an eminent need. This work aimed to encapsulate phenolic compounds and antioxidants obtained from SCG extracts through spray- and freeze-drying techniques using different isolated and combined wall materials. The dried powders produced were evaluated for moisture content, water activity, bulk density, hygroscopicity, color, content of phenolic compounds and antioxidants, and the results were compared. The results showed that all evaluated treatments resulted in a powdered product with low values of bulk density, moisture and water activity, especially for freeze-drying. The freeze-dried product also showed higher hygroscopicity. Regarding the content of phenolic compounds and antioxidants, both drying methods showed high levels of these compounds in the dried product and good encapsulation efficiency, reaching 83.43%. In most cases, spray-drying and freeze-drying did not differ statistically (p > 0.05) in relation to bioactive compound content and encapsulation efficiency. In relation to wall materials, albumin showed the worst performance in the retention of bioactive compounds. On the other hand, pure gum arabic combined with maltodextrin led to better preservation of these compounds. PRACTICAL APPLICATION: Spent coffee grounds are a coproduct generated in large quantities in the world. The encapsulation of phenolic and antioxidant compounds protects and enables their application in different food matrices. Therefore, the evaluation of different encapsulation methods and wall materials is important to define good process conditions.
(© 2022 Institute of Food Technologists®.)
Databáze: MEDLINE
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