Desai Nivas M, Haware Devendra J, Basavaraj K, Murthy Pushpa S
a Department of Spice and Flavour Science , CSIR-Central Food Technological Research Institute , Mysore , India.
b Food safety and Analytical Quality Control Laboratory , CSIR-Central Food Technological Research Institute , Mysore , India.
Prep Biochem Biotechnol. 2019;49(4):400-406. doi: 10.1080/10826068.2019.1575858. Epub 2019 Feb 22.
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 phenolics and 10.98 mg g 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.
生咖啡是功能性食品和营养保健品抗氧化剂的主要来源。对阿拉比卡和罗布斯塔品种进行筛选，使用乳酸乙酯进行脱咖啡因处理，并用极性溶剂萃取，以获得富含绿原酸（CGA）的生咖啡提取物（GCE）。对GCE的理化性质（水分、pH值、粒径和颜色）和生物活性成分（总酚、绿原酸和咖啡因）进行了评估。GCE含有12.78±2.1毫克没食子酸当量/克酚类物质和10.98毫克/克绿原酸（CGA）。为提高CGA的稳定性，分别使用麦芽糊精（MD）和脱脂乳（SM）作为包衣剂，通过喷雾干燥对GCE进行包封，并将两者结合使用。对微粒的理化性质、抗氧化性能和生物功能进行了评估。麦芽糊精（1:1）对GCE的最高包封效率为86%±3，粒径较小（2.3±0.1微米）。在模拟胃液和胆盐溶液中，微胶囊化提供的保护比未包封的GCE明显更好。微胶囊化的GCE可用作食品中的佐剂/补充剂，强化营养保健品和药品。
