Publications by authors named "Nivas Desai"
An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA).
View Article and Find Full Text PDFNanoencapsulation by spray drying was performed to protect and preserve antioxidant rich dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done using maltodextrin as wall material. The nanoparticles were further characterised by zetasizer, differential scanning colorimetry, X-ray diffraction, gastric intestinal studies and storage stability.
View Article and Find Full Text PDFMicroencapsulation of antioxidant phenolic compounds from green coffee.
Prep Biochem Biotechnol
April 2019
Article Synopsis
- Green coffee is rich in antioxidants and was processed to obtain a chlorogenic acid (CGA) enriched extract from Arabica and Robusta varieties.
- Physicochemical qualities and bioactive compounds of the green coffee extract (GCE) were assessed, revealing significant amounts of phenolics and CGA.
- The GCE was successfully encapsulated using spray drying with maltodextrin and skim milk, improving its stability and protection in simulated digestive environments, indicating potential use in food supplements and nutraceuticals.