AI 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.
Article Abstract
Green coffee is a prime source of antioxidants to functional food and nutraceuticals. Arabica and Robusta varieties were screened and decaffeinated using ethyl lactate and extracted with a polar solvent to obtain chlorogenic acid (CGA) enriched green coffee extract (GCE). The physicochemical qualities (moisture, pH, particle size, and color) and bioactive compounds (total phenolics, chlorogenic acid, and caffeine) of GCE were assessed. The GCE had 12.78 ± 2.1 mg GAE g phenolics and 10.98 mg g chlorogenic acid (CGA). To improve the stability of CGA, the GCE encapsulated by spray drying using maltodextrin (MD) and skim milk (SM) as coating agent individually and in combination. Physicochemical, antioxidant properties, and biofunctionalities of microparticles were evaluated. Highest encapsulation efficiency of GCE with maltodextrin (1:1) was 86%±3 with the smaller particle size (2.3 ± 0.1 µm). Under the simulated gastric juice and bile salts solution, microencapsulation provided significantly better protection compared to non-encapsulated GCE. MGE elicits use as adjuvant/supplements in food, fortified for nutraceuticals and pharmaceuticals.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1080/10826068.2019.1575858 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Insight into how fermentation might contribute to the distinctiveness of Australian coffee.
Food Chem
December 2024
School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia. Electronic address:
Article Synopsis
- The study focused on three coffee estates in New South Wales, aiming to enhance the flavor profiles of Australian coffee through different processing methods (wet fermented and non-fermented).
- Researchers analyzed 33 volatile compounds in both green and roasted coffee beans, identifying various esters, alcohols, acids, and more, while also assessing sensory characteristics like appearance and flavor.
- Findings indicated that wet fermentation improved certain desirable aromas and flavors in coffee, particularly enhancing notes associated with premium coffees, such as "black tea leaves" and "dark chocolate."
Effect of Natural Fiber and Biomass on Acoustic Performance of 3D Hybrid Fabric-Reinforced Composite Panels.
Materials (Basel)
November 2024
Razi Metallurgical Research Center, No. 8, Fernan St., HajGhasem Asghari Blvd., Shahre Ghods Entrance (Sorkhe Hesar), Tehran P.O. Box 39, Iran.
This research investigated the sound insulation performance of 3D woven hybrid fabric-reinforced composites using natural fibers, such as jute, along with E-glass and biomass derived from agro-waste, e.g., coffee husk and waste palm fiber.
View Article and Find Full Text PDFEnhanced Fermentation of Pu-Erh Tea with : Quality and Microbial Community Analysis.
Molecules
November 2024
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Post-fermented Pu-erh tea (PFPT) is a microbial fermented tea characterized by unique sensory attributes and multiple health benefits. is the dominant fungus involved in the fermentation process and plays a significant role in imparting the distinct characteristics of PFPT. To investigate the role of in the fermentation of Pu-erh tea, this study inoculated unsterilized sun-dried green tea with isolated from Pu-erh tea to enhance the fermentation process.
View Article and Find Full Text PDFComparative Analysis of Phytochemical and Functional Profiles of Arabica Coffee Leaves and Green Beans Across Different Cultivars.
Foods
November 2024
College of Veterinary Medicine, Jeju National University, Jeju 63243, Republic of Korea.
This study analyzed the phytochemical composition and functional properties of leaves and green beans from seven Arabica coffee cultivars. The total phenolic and flavonoid contents were measured using spectrophotometric methods, while caffeine, chlorogenic acid (CGA), and mangiferin levels were quantified via High-Performance Liquid Chromatography (HPLC). Volatile compounds were identified using Gas Chromatography-Mass Spectrometry (GC-MS).
View Article and Find Full Text PDFGreen extraction technologies for valorization of date seed waste to achieve sustainable development goals: Biofunctional and innovative food applications.
Food Res Int
December 2024
Department of Chemical and Petroleum Engineering, Khalifa University of Science and Technology, P. O. Box 127788, Abu Dhabi, United Arab Emirates; Food Security and Technology Center, Khalifa University of Science and Technology, P. O. Box 127788, Abu Dhabi, United Arab Emirates. Electronic address:
Date processing industries generate substantial quantities of waste, including date seeds, which present disposal challenges and environmental concerns. Traditionally, date seed waste has been discarded through landfilling, open burning, or dumping, leading to soil, air, and water pollution. However, with increasing awareness of environmental sustainability and resource conservation, there is a growing interest in valorizing date seed waste using green extraction technologies and innovative food product development approaches for date seed valorization.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!