Department of Food Technology, Federal University of Ceará, Av. Mister Hull, 2977, Pici University Campus, Fortaleza, Ceará 60356-000, Brazil.
Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, 60511-110 Fortaleza, CE, Brazil.
Food Res Int. 2020 May;131:109047. doi: 10.1016/j.foodres.2020.109047. Epub 2020 Jan 30.
In this work, cashew gum (CG) and gelatin (GE) complexation was explored to encapsulate green coffee oil (GCO), rich in cafestol and kahweol, for use as ingredient in fruit juice. The microcapsules were loaded with 25, 50 and 75% (w/w) GCO and characterized by scanning electron microscopy, encapsulation efficiency and accelerated oxidation by Rancimat. Gas chromatography coupled to the mass detector was used to cafestol quantification in simulated gastrointestinal digestion and during fruit juice storage. Particles with 25% GCO (14.56 ± 6.36 μm) presented good encapsulation efficiency (85.57 ± 1.41%), reduced the GCO oxidation by six-fold and were resisted in the pasteurization conditions. The beverage added of capsules showed good sensory quality when compared to the control formulation. For the first time, the incorporation of GCO capsules into fruit juice has been reported, promoting a diterpene-rich drink with good rheological and sensory properties.
在这项工作中，探索了腰果胶 (CG) 和明胶 (GE) 的复合作用，以包封富含咖啡醇和卡韦醇的绿咖啡豆油 (GCO)，用作果汁中的成分。微胶囊以 25%、50%和 75%（w/w）的 GCO 负载，并通过扫描电子显微镜、包封效率和 Rancimat 加速氧化进行了表征。气相色谱法与质量检测器联用，用于模拟胃肠道消化和果汁储存过程中咖啡醇的定量分析。含有 25% GCO 的颗粒（14.56±6.36μm）具有良好的包封效率（85.57±1.41%），将 GCO 氧化减少了六倍，并能抵抗巴氏杀菌条件。与对照配方相比，添加胶囊的饮料具有良好的感官质量。这是首次将 GCO 胶囊掺入果汁中，可提供富含二萜的饮料，具有良好的流变学和感官特性。
