| Autor: |
Barbosa LR; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Francisquini JD; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Cerqueira AFLW; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Moreira JP; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Dos Santos LPM; Laboratory of Bioactive Natural Products, Department of Biochemistry, Biological Sciences Institute, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-900, Brazil., Scio E; Laboratory of Bioactive Natural Products, Department of Biochemistry, Biological Sciences Institute, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-900, Brazil., Stephani R; Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Perrone ÍT; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Húngaro HM; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil., Rodarte MP; Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, MG, 36036-330, Brazil. |
| Abstrakt: |
We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts. Therefore, the aim of this study was to carry out technological, nutritional and physicochemical characterisation of a coffee silverskin extract microencapsulated using instant skim milk powder and whey protein concentrate as wall materials. The aqueous extract of coffee silverskin was spray-dried using 10% (w/v) skim milk powder and whey protein concentrate. The samples were characterised by determining the water content, water activity, particle size distribution, colour analysis and total phenolic compound content as well as antioxidant activity using 2,2-diphenyl-radical 1-picrylhydrazyl scavenging methods, nitric oxide radical inhibition and morphological analysis. The product showed water activity within a range that ensured greater stability, and the reduced degradation of the dried coffee silverskin extract with whey protein concentrate resulted in better rehydration ability. The luminosity parameter was higher and the browning index was lower for the encapsulated samples than for the pure coffee silverskin extract. The phenolic compound content (29.23 ± 8.39 and 34.00 ± 8.38 mg gallic acid equivalents/g for the coffee silverskin extract using skimmed milk powder and whey protein concentrate, respectively) and the antioxidant activity of the new product confirmed its potential as a natural source of antioxidant phenolic compounds. We conclude that the dairy matrices associated with spray drying preserved the bioactive and antioxidant activities of coffee silverskin extracts. |
