Ballesteros Lina F, Ramirez Monica J, Orrego Carlos E, Teixeira José A, Mussatto Solange I
Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal.
Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia sede Manizales, Km 7, via sl Magdalena, Campus La Nubia, Manizales, Colombia.
Food Chem. 2017 Dec 15;237:623-631. doi: 10.1016/j.foodchem.2017.05.142. Epub 2017 May 30.
Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from spent coffee grounds. Additionally, the use of maltodextrin, 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.
评估了冷冻干燥和喷雾干燥技术对从咖啡渣中提取的酚类化合物（PC）进行包封的效果。此外，还评估了使用麦芽糊精、阿拉伯胶以及这些成分的混合物（比例为1:1）作为壁材来保留PC并保持其抗氧化活性的情况。测定了包封样品中PC和类黄酮（FLA）的含量以及抗氧化活性，以验证每种研究条件的效率。还对样品进行了额外的表征分析。技术和包材都对抗氧化PC的包封有很大影响。当使用麦芽糊精作为壁材通过冷冻干燥对PC进行包封时，获得了最佳结果。在这些条件下，包封样品中保留的PC和FLA的量分别相当于62%和73%，并且原始提取物中73 - 86%的抗氧化活性得以保留。
