Microencapsulation of a Natural Antioxidant from Coffee - Chlorogenic Acid (3-Caffeoylquinic Acid)

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Bruna Gonçalves (Author) FEUP; M. Moeenfard (Author) FEUP; Fernando Rocha (Author) FEUP; Arminda Alves (Author) FEUP; Berta Nogueiro Estevinho (Author) FEUP; Lúcia Santos (Author) FEUP

Journal

Title: Food and Bioprocess Technology

Pages: 1521-1530

ISSN: 1935-5130

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 11 Citations

ISI Web of Science

Scopus - 30 Citations

INSPEC

Scientific classification

CORDIS: Technological sciences > Engineering > Chemical engineering

FOS: Engineering and technology > Chemical engineering

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

LEPABE-2-ECO-INNOVATION - LEPABE-2-ECO-INNOVATION

Other information

Authenticus ID: P-00M-QHE

DOI: 10.1007/s11947-017-1919-y

Abstract (EN): Chlorogenic acids, the main polyphenolic group present in coffee, which include the caffeoylquinic acids, are recognized as antioxidants with growing interest in pharmacological, cosmetic, and food applications. However, they can be easily oxidized and they are also very unstable when exposed to high temperatures. Therefore, they can suffer transesterification reactions during storage or food processing, limiting their applications. Nevertheless, this situation can be overcome or minimized by microencapsulation. The purpose of the present study was to prepare by a spray-drying process sodium alginate and modified chitosan microparticles with chlorogenic acid (3-CQA), characterize them (morphological analysis), and evaluate the release profile of 3- CQA from the microparticles in in vitro studies. Furthermore, their antioxidant activity and moisture content were determined. The results address the success of chlorogenic acid microencapsulation, resulting in stable microparticles with controlled release properties and good antioxidant activity, suggesting increasing applications in food and pharmaceutical industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10