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Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Bibliographic Details
Main Author: Ballesteros, Lina F.
Publication Date: 2017
Other Authors: Ramirez, Monica J., Orrego, Carlos E., Teixeira, J. A., Mussatto, Solange I.
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: https://hdl.handle.net/1822/47425
Summary: Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.
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spelling Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materialsSpent coffee groundsEncapsulationFreeze-dryingSpray-dryingPhenolic compoundsAntioxidant activityScience & TechnologySupplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.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.This work was supported by the Science and Technology Foundation of Portugal (FCT - grant SFRH/BD/80948/2011); the Strategic Project (PEst-OE/EQB/LA0023/2013); and the Project ‘‘BioInd - Biotechnology and Bioengineering for improved Industrial and Agro-Food processes” Co-funded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER (Ref. NORTE-07-0124-FEDER-000028).info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoBallesteros, Lina F.Ramirez, Monica J.Orrego, Carlos E.Teixeira, J. A.Mussatto, Solange I.2017-12-152017-12-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/47425engBallesteros, Lina F.; Ramirez, Monica J.; Orrego, Carlos E.; Teixeira, José A.; Mussatto, Solange I., Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry, 237, 623-631, 20170308-814610.1016/j.foodchem.2017.05.14228764044http://www.elsevier.com/locate/issn/03088146info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-04-12T04:29:17Zoai:repositorium.sdum.uminho.pt:1822/47425Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T15:14:32.952215Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
title Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
spellingShingle Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
Ballesteros, Lina F.
Spent coffee grounds
Encapsulation
Freeze-drying
Spray-drying
Phenolic compounds
Antioxidant activity
Science & Technology
title_short Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
title_full Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
title_fullStr Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
title_full_unstemmed Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
title_sort Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
author Ballesteros, Lina F.
author_facet Ballesteros, Lina F.
Ramirez, Monica J.
Orrego, Carlos E.
Teixeira, J. A.
Mussatto, Solange I.
author_role author
author2 Ramirez, Monica J.
Orrego, Carlos E.
Teixeira, J. A.
Mussatto, Solange I.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Ballesteros, Lina F.
Ramirez, Monica J.
Orrego, Carlos E.
Teixeira, J. A.
Mussatto, Solange I.
dc.subject.por.fl_str_mv Spent coffee grounds
Encapsulation
Freeze-drying
Spray-drying
Phenolic compounds
Antioxidant activity
Science & Technology
topic Spent coffee grounds
Encapsulation
Freeze-drying
Spray-drying
Phenolic compounds
Antioxidant activity
Science & Technology
description Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-15
2017-12-15T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/47425
url https://hdl.handle.net/1822/47425
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ballesteros, Lina F.; Ramirez, Monica J.; Orrego, Carlos E.; Teixeira, José A.; Mussatto, Solange I., Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry, 237, 623-631, 2017
0308-8146
10.1016/j.foodchem.2017.05.142
28764044
http://www.elsevier.com/locate/issn/03088146
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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