Coupling flash vacuum expansion and spray drying to produce stable polyphenolic extract from coffee exocarp

In the present work, the effect of the Flash Vacuum Expansion (FVE) process on the recovery of total phenolic content (TPC) from entire coffee peel was evaluated. The resulting extracts were microencapsulated by spray drying using maltodextrin (MD10) and arabic gum (GA). The FVE increased TPC by 20.97% in the ethanolic extracts. The use of MD10 allowed obtention of smaller, less hygroscopic particles, with better color and flow properties as well as a higher concentration of TPC. Both powders were considered microbiologically stable based on humidity and water activity.

Bibliographic Details

Main Authors:	Marin Castro, Ubaldo Richard, Ortiz Sánchez, César Antonio, Vargas Ortiz, Manuel Alejandro, Salgado Cervantes, Marco Antonio, Rascón Díaz, Rascón Díaz, Servent, Adrien, Rivera Arredondo, Víctor Manuel
Format:	article biblioteca
Language:	eng
Subjects:	Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, séchage par pulvérisation, gomme arabique, microencapsulation, composé phénolique, maltodextrine, microbiologie, technologie alimentaire, séchage, propriété physicochimique, encapsulation, pulvérisation, http://aims.fao.org/aos/agrovoc/c_24088, http://aims.fao.org/aos/agrovoc/c_3438, http://aims.fao.org/aos/agrovoc/c_35224, http://aims.fao.org/aos/agrovoc/c_5772, http://aims.fao.org/aos/agrovoc/c_27570, http://aims.fao.org/aos/agrovoc/c_4800, http://aims.fao.org/aos/agrovoc/c_3030, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_28357, http://aims.fao.org/aos/agrovoc/c_7334, http://aims.fao.org/aos/agrovoc/c_8192, http://aims.fao.org/aos/agrovoc/c_4792,
Online Access:	http://agritrop.cirad.fr/606677/ http://agritrop.cirad.fr/606677/7/606677.pdf
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