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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

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

Revista

Título: Food and Bioprocess Technology

Páginas: 1521-1530

ISSN: 1935-5130

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 11 Citações

ISI Web of Science

Scopus - 30 Citações

INSPEC

Classificação Científica

CORDIS: Ciências Tecnológicas > Engenharia > Engenharia química

FOS: Ciências da engenharia e tecnologias > Engenharia química

Projetos Associados

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

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

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10