Design of encapsulation method for chlorogenic acid and caffeine in coffee waste by-product

Cosgun G., Gungor K. K., BALCI TORUN F., ŞAHİN SEVGİLİ S., TORUN M.

Phytochemical Analysis, cilt.35, sa.8, ss.1720-1735, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 8
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1002/pca.3207
  • Dergi Adı: Phytochemical Analysis
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.1720-1735
  • Anahtar Kelimeler: bioactive compounds, caffeine, coffee silver skin powder, encapsulation, spray drying
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Introduction: Coffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by-product of the roasting process. Objective: The goal of this study is to apply spray drying method to encapsulate 5-O-caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS. Methods: The main-plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub-plots of the whole-plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values. Results: Suitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved. Conclusions: The concentration stage might be used to produce free-flowing powdered particles with good bioactive retention for use in the food processing industry.