EventsThe 4th International Electronic Conference on Foods
Event submissions
Published
with-doi10.3390/Foods2023-14999
This submission belongs to the session S6. Food Analysis, Biotechnology, and Engineering of the event The 4th International Electronic Conference on Foods
Published date
13 Oct, 2023
Academic Editor
author-avatarManuel Viuda-Martos
Citation
Ubaldo Richard Marin Castro, Manuel Vargas Ortiz, Marco Salgado Cervantes, Cesar Antonio Ortiz Sánchez, Martha Paola Rascón Díaz, Adrien Servent, Víctor Manuel Rivera Arredondo, Coupling Flash vacuum expansion and spray drying to produce stable polyphenolic extract from coffee exocarp, in Proceedings of The 4th International Electronic Conference on Foods, 15 October–30 October 2023, MDPI: Basel, Switzerland, doi: 10.3390/Foods2023-14999
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Coupling Flash vacuum expansion and spray drying to produce stable polyphenolic extract from coffee exocarp

Ubaldo Richard Marin Castro 1
Cesar Antonio Ortiz Sánchez 2
image
Manuel Vargas Ortiz 3
Marco Salgado Cervantes 4
Martha Paola Rascón Díaz 5
Adrien Servent 6
Víctor Manuel Rivera Arredondo 7
1. Facultad de Ciencias Químicas, Xalapa, Universidad Veracruzana., Mexico
2. Facultad de Ciencias Químicas, Orizaba, Universidad Veracruzana, Mexico
3. Centro de Investigación en Alimentación y Desarrollo (CONACYT-CIAD)., Mexico
4. Unidad de Investigación y Desarrollo de Alimentos, UNIDA, Tecnológico de Veracruz., Mexico
5. Centro de Investigación y Desarrollo en Alimentos (CIDEA), Universidad Veracruzana.
6. CIRAD, UMR Qualisud, F-34398 Montpellier, France
7. Facultad de Ciencias Químicas, Xalapa, Universidad Veracruzana.
Abstract

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 to obtain smaller particles, less hygroscopic, and 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.

Keywords
Emerging technology
agroindustrial waste
physical stability
microencapsulation.
Manuscript
blsf-sciforum_079584_original_Coupling_Flash_Vacuum_Expansion_and_spray_drying_to_produce_stable_polyphe_copia-done.pdf
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