Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption

Laísa Bernabé do Carmo, Daiane Bonizioli Benincá, Mariana Grancieri, Lucélia Vieira Pereira, Tarcísio Lima Filho, Sérgio Henriques Saraiva, Pollyanna Ibrahim Silva, Daniela da Silva Oliveira and André Gustavo Vasconcelos Costa ()
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Laísa Bernabé do Carmo: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil
Daiane Bonizioli Benincá: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil
Mariana Grancieri: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil
Lucélia Vieira Pereira: Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alto Universitário, Guararema, Alegre 29500-000, ES, Brazil
Tarcísio Lima Filho: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil
Sérgio Henriques Saraiva: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil
Pollyanna Ibrahim Silva: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil
Daniela da Silva Oliveira: Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alto Universitário, Guararema, Alegre 29500-000, ES, Brazil
André Gustavo Vasconcelos Costa: Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil

IJERPH, 2022, vol. 19, issue 20, 1-14

Abstract: This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds’ stability, phenolic compounds’ bioaccessibility after digestion, and sensory effects in unfermented dairy beverages. The extract encapsulated with IN by FD had lower moisture content, water activity, and hygroscopicity, while particles encapsulated by SD exhibited a spherical shape and the structure of the FD products was irregular. No difference was observed in phenolic compounds’ bioaccessibility. Dairy beverages with added encapsulated extracts had higher total phenolic content and antioxidant activity. Microencapsulation allowed a controlled release of the bioactive compounds with an increase in the content of caffeine, chlorogenic acid, and trigonelline during storage. The dairy beverage with added extract encapsulated with IN by FD had the highest scores of acceptability regarding the overall impression and purchase intent.

Keywords: Coffea canephora; bioactive compounds; spray-drying; freeze-drying; polydextrose; inulin (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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