Microencapsulation of antioxidant phenolic compounds from green coffee

Desai, Nivas M.; Haware, Devendra J.; Basavaraj, K.; Murthy, Pushpa S.

doi:10.1080/10826068.2019.1575858

Cited by 29 publications

(29 citation statements)

References 19 publications

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“…Dietary approaches can be a successful strategy to diminish the risk of diabetic complications [2]. Coffee, a main source of nutraceuticals with antioxidant properties, is a commonly consumed beverage around the world with an approximate production of around 60 kg bags in 2017 [3, 4]. Coffee contains at least 1000 compounds with the majority of them found in phenolic components such as chlorogenic acid (CGA) [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of green coffee extract on fasting blood glucose, insulin concentration and homeostatic model assessment of insulin resistance (HOMA-IR): a systematic review and meta-analysis of interventional studies

Nikpayam

Najafi

Ghaffari

et al. 2019

Diabetol Metab Syndr

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Many studies have investigated the relationship between coffee and diabetes. Evaluation of the current evidence on the effect of coffee intake on diabetes is critical. Therefore, we aimed to investigate the potential association between green coffee extract (GCE) and fasting blood glucose (FBG), insulin and homeostatic model assessment of insulin resistance (HOMA-IR) by pooling together the results from clinical trials. PubMed, Scopus and Google Scholar were searched for experimental studies which have been published up to December 2018. Randomized controlled trials (RCTs) that investigated the effect of GCE supplementation on FBG, insulin and HOMA-IR in adults were included for final analysis. A total of six articles were included in the meta-analysis. Results revealed that GCE supplementation reduced FBG level (SMD: −0.32, 95% CI − 0.59 to − 0.05, P = 0.02) but had no effect on insulin levels (SMD: −0.22, 95% CI −0.53 to 0.09, P = 0.159). Although analysis showed that GCE supplementation cannot change the HOMA-IR status (SMD: −0.30, 95% CI −0.73 to 0.13, P = 0.172), after stratified studies by GCE dosage (< 400 mg/day versus > 400 mg/day) there was a significant decrease in HOMA-IR status in a dose greater than 400 mg. These findings suggest that GCE intake might be associated with FBG improvement.

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Section: Introductionmentioning

confidence: 99%

Effects of green coffee extract on fasting blood glucose, insulin concentration and homeostatic model assessment of insulin resistance (HOMA-IR): a systematic review and meta-analysis of interventional studies

Nikpayam

Najafi

Ghaffari

et al. 2019

Diabetol Metab Syndr

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“…The yield of microparticles was 39.5%, and their characteristics (Table I). The yield of microparticles was lower than Desai et al (2019), Sakawulan et al (2018), andNosari et al (2015), but it was higher than Desai et al (2020). The higher inlet temperature contributed to better production yield because the solvent was removed immediately by continuous flow, but it was inconsistent and independent (Arpagaus et al, 2017;Sakawulan et al, 2018).…”

Section: Extracts and Microparticles Yieldmentioning

confidence: 54%

“…It indicated that the particles were less uniform relatively, as well as a slightly wide size distribution. The mean volume diameter was lower than others (Abrahão et al, 2019;Desai et al, 2019). A study by Desai et al (2020) has reported a particle size of 0.08 µm and span of 0.03 by using a nanospray dryer.…”

Section: Microparticles Size Distributionmentioning

confidence: 64%

“…In recent years, several studies have been reported on spray-drying microencapsulation for some coffee extracts using other shell materials. (Abrahão et al, 2019;Ballesteros et al, 2017;Desai et al, 2019Desai et al, , 2020Gilbert Stanley, 2020;Silva Faria et al, 2020). Also, previous studies reported using WPC for another extract type (Calva-Estrada et al, 2018;Lee et al, 2015;Oliveira et al, 2018;Premi and Sharma, 2017;Rocha et al, 2019;Sarabandi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation of Ethyl Acetate Extract from Green Coffee Beans (Coffea Canephora) by Spray Drying Method

et al. 2021

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Coffee contains caffeine and chlorogenic acid (CGA) as the main constituent benefiting human health. Extract of green coffee beans (GCB) has some limitations in terms of its unpleasant flavour, aroma, and phytoconstituents bioactivity. This study aimed to encapsulate the crude ethyl acetate (EtOAc) extracts of Gayo Robusta GCB (Coffea canephora) to overcome its limitation. Microencapsulation was carried out by spray drying method using whey protein concentrate (WPC) as a coating material to produce nutraceutical supplement microparticles. The microparticles size, morphology, and physicochemical characteristics were investigated. We found that the yield of microparticles was 39.5%, volume diameter was1.367 µm, and span was 1.162 µm. The morphology of the microparticles was irregular microspheres particle with dense, smoothness, wrinkle, shrivel, compactness, and homogeneous structure shape particles. The physicochemical properties measurentment indicated that it has scavenging radical activity value (RSA) 374.53 µg/mL, total phenol content (TPC) 6.92 g GAE/kg, caffeine content 9.12%, and CGA levels 7.19%. The spray drying microencapsulation by using WPC was able to engulf and package the unpleasant flavour and aroma of the crude extract of Gayo Robusta GCB, produce abundant yield of smaller and narrower particle, and protect and carry considerable amounts of phytoconstituents bioactivity.

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“…Microencapsulation technology facilitates the challenge of providing unspoiled healthy ingredients into food without compromising its bioavailability and functionality, improving the shelf life of an encapsulated product, and increasing its thermostability and oxidative stability [8], [9]. The drying methods are crucial to obtain good powder characteristics, including spray-drying, spray-chilling, freeze-drying (lyophilisation), and fluidised bed coating [10], [11]. Figure 1 shows the development of VCO from liquid to powder.…”

Section: Introductionmentioning

confidence: 99%

Evolutions in Virgin Coconut Oil: Liquid to Powder

et al. 2021

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Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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Microencapsulation of antioxidant phenolic compounds from green coffee

Cited by 29 publications

References 19 publications

Effects of green coffee extract on fasting blood glucose, insulin concentration and homeostatic model assessment of insulin resistance (HOMA-IR): a systematic review and meta-analysis of interventional studies

Effects of green coffee extract on fasting blood glucose, insulin concentration and homeostatic model assessment of insulin resistance (HOMA-IR): a systematic review and meta-analysis of interventional studies

Microencapsulation of Ethyl Acetate Extract from Green Coffee Beans (Coffea Canephora) by Spray Drying Method

Evolutions in Virgin Coconut Oil: Liquid to Powder

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