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

¹ Facultad de Ciencias Químicas, Xalapa, Universidad Veracruzana.
² Facultad de Ciencias Químicas, Orizaba, Universidad Veracruzana
³ Centro de Investigación en Alimentación y Desarrollo (CONACYT-CIAD).
⁴ Unidad de Investigación y Desarrollo de Alimentos, UNIDA, Tecnológico de Veracruz.
⁵ Centro de Investigación y Desarrollo en Alimentos (CIDEA), Universidad Veracruzana.
⁶ CIRAD, UMR Qualisud, F-34398 Montpellier

Academic Editor: Manuel Viuda-Martos

Published: 13 October 2023 by MDPI in The 4th International Electronic Conference on Foods session Food Analysis, Biotechnology, and Engineering

https://doi.org/10.3390/Foods2023-14999

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.

View paper

0 Reads
0 Recommendations

Ubaldo Richard Marin Castro

Cesar Antonio Ortiz Sánchez

Manuel Vargas Ortiz

Marco Salgado Cervantes

Martha Paola Rascón Díaz

Adrien Servent

Víctor Manuel Rivera Arredondo