Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of the Aqueous Green Coffee Extract
2.2. Microencapsulation Procedures
2.3. Characterization of the Encapsulated Extracts
2.3.1. Total Phenolic Compounds
2.3.2. Antioxidant Activity by ABTS Radical Assay
2.3.3. Antioxidant Activity by DPPH Radical Assay
2.3.4. Determination of Caffeine, Chlorogenic Acid, and Trigonelline
2.3.5. Scanning Electron Microscopy (SEM)
2.4. Incorporation into Dairy Beverages
2.5. Stability of Compounds in the Dairy Beverages during Storage
2.6. Sensory Analysis
2.7. In Vitro Gastrointestinal Digestion
- -
- Bioacessible fraction (%) = (Qt supernatant/Qt digested) × 100
- -
- Residual fraction (%) = (Qt residue/Qt digested) × 100
- -
- Total recovery = bioaccessible fraction (%) + residual fraction (%)
2.8. Statistical Analysis
3. Results and Discussion
3.1. Characterization of the Encapsulated Extracts
3.2. Total Phenolics and Antioxidant Activity of Dairy Beverages during Storage
3.3. Bioactive Compounds in Dairy Beverages during Storage
3.4. Percentage of Recovery after In Vitro Gastrointestinal Digestion
3.5. Sensory Analysis of Dairy Beverages
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Analysis | Encapsulation Technique | Encapsulating Agent | |
---|---|---|---|
PD | IN | ||
Moisture (g/100 g) | SD | 4.19 ± 0.26 aA | 4.22 ± 0.48 aA |
FD | 3.30 ± 0.69 aA | 0.35 ± 0.03 bB | |
Water activity | SD | 0.35 ± 0.03 aA | 0.33 ± 0.01 aA |
FD | 0.16 ± 0.04 bA | 0.03 ± 0.001 bB | |
pH | SD | 5.34 ± 0.07 aA | 5.76 ± 0.09 aB |
FD | 5.27 ± 0.04 aA | 5.75 ± 0.08 aB | |
Hygroscopicity (%) | SD | 18.40 ± 0.34 aA | 14.55 ± 0.46 aB |
FD | 19.91 ± 0.52 bA | 14.92 ± 0.97 aB | |
Solubility (%) | SD | 97.23 ± 2.23 aA | 98.42 ± 1.66 aA |
FD | 97.79 ± 1.70 aA | 96.76 ± 3.55 aA | |
Total Phenolic Compounds (mg GAE/g) | SD | 19.01 ± 5.96 aA | 21.08 ± 2.97 aA |
FD | 22.43 ± 2.77 aA | 21.17 ± 1.59 aA | |
Antioxidant activity (ABTS) (µmol Trolox/g) | SD | 153.96 ± 16.93 aA | 143.53 ± 13.71 aA |
FD | 154.76 ± 28.94 aA | 166.45 ± 30.35 aA | |
Antioxidant activity (DPPH) (µmol Trolox/g) | SD | 110.85 ± 24.89 aA | 105.03 ± 22.91 aA |
FD | 88.45 ± 13.77 aA | 97.95 ± 19.07 aA | |
Caffeine (mg/g) | SD | 9.59 ± 0.91 aA | 9.67 ± 0.51 aA |
FD | 9.22 ± 0.31 aA | 9.29 ± 0.25 aA | |
Chlorogenic acid (mg/g) | SD | 18.71 ± 1.79 aA | 18.60 ± 0.98 aA |
FD | 17.79 ± 0.50 aA | 17.88 ± 0.50 aA | |
Trigonelline (mg/g) | SD | 5.73 ± 0.45 aA | 4.87 ± 0.41 aB |
FD | 5.31 ± 0.16 aA | 4.55 ± 0.38 aA |
Samples | Storage Time | |||
---|---|---|---|---|
T 0 h | T 168 h | % of Remaining | ||
Total phenolic compounds (mg GAE/mL) | CT | 2.20 ± 0.04 | 2.41 ± 0.07 | 108.79 ± 1.74 |
PD-SD | 3.42 ± 0.02 * a.A | 3.25 ± 0.10 * a.A | 90.29 ± 8.09 * a | |
IN-SD | 3.27 ± 0.10 * ab.A | 3.20 ± 0.14 * a.A | 94.24 ± 2.31 * a | |
PD-FD | 3.30± 0.12 * ab.A | 3.15 ± 0.04 * a.A | 92.34 ± 3.12 * a | |
IN-FD | 3.00± 0.08 * b.A | 3.05 ± 0.07 * a.A | 96.71 ± 6.38 a | |
Antioxidant activity (ABTS) (µmol Trolox/mL) | CT | 84.59 ± 5.07 | 85.35 ± 2.31 | 98.91 ± 2.02 |
PD-SD | 102.90 ± 4.03 * a.A | 101.25 ± 1.35 * a.A | 93.47 ± 2.29 a | |
IN-SD | 103.78 ± 6.00 * a.A | 104.43 ± 1.30 * a.A | 97.09 ± 5.58 a | |
PD-FD | 105.41 ± 2.41 * a.A | 109.30 ± 3.90 * a.A | 100.24 ± 2.59 a | |
IN-FD | 105.33 ± 4.79 * a.A | 107.62 ± 0.95 * a.A | 99.77 ± 6.93 a | |
Antioxidant activity (DPPH) (µmol Trolox/mL) | CT | 11.31 ± 0.66 | 2.82 ± 1.51 | 24.72 ± 10.72 |
PD-SD | 12.89 ± 0.35 a.A | 9.01 ± 1.12 * a.B | 66.23 ± 3.43* a | |
IN-SD | 14.56 ± 0.58 * a.A | 6.7 ± 0.37 * a.B | 44.92 ± 3.74 a | |
PD-FD | 14.02 ± 0.83 a.A | 7.77 ± 1.22 * a.B | 53.87 ± 11.42 a | |
IN-FD | 13.53 ± 0.80 a.A | 8.13 ± 2.94 * a.B | 57.87 ± 149.59 a |
Samples | Attributes | |||||
---|---|---|---|---|---|---|
Appearance | Aroma | Body | Flavor | Overall Impression | Purchase Intent | |
CT | 7.97 | 7.30 | 7.26 | 7.68 | 7.58 | 4.04 |
PD-SD | 7.20 *a | 7.24 a | 7.11 a | 7.32 *a | 7.28 *a | 3.74 *a |
IN-SD | 7.31 *a | 7.05 a | 7.26 a | 7.30 *a | 7.31 *a | 3.74 *a |
PD-FD | 7.16 *a | 7.18 a | 7.26 a | 7.76 b | 7.43 ab | 3.93 ab |
IN-FD | 7.31 *a | 7.26 a | 7.23 a | 7.81 b | 7.64 b | 3.97 b |
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do Carmo, L.B.; Benincá, D.B.; Grancieri, M.; Pereira, L.V.; Lima Filho, T.; Saraiva, S.H.; Silva, P.I.; Oliveira, D.d.S.; Costa, A.G.V. Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption. Int. J. Environ. Res. Public Health 2022, 19, 13221. https://doi.org/10.3390/ijerph192013221
do Carmo LB, Benincá DB, Grancieri M, Pereira LV, Lima Filho T, Saraiva SH, Silva PI, Oliveira DdS, Costa AGV. Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption. International Journal of Environmental Research and Public Health. 2022; 19(20):13221. https://doi.org/10.3390/ijerph192013221
Chicago/Turabian Styledo Carmo, Laísa Bernabé, Daiane Bonizioli Benincá, Mariana Grancieri, Lucélia Vieira Pereira, Tarcísio Lima Filho, Sérgio Henriques Saraiva, Pollyanna Ibrahim Silva, Daniela da Silva Oliveira, and André Gustavo Vasconcelos Costa. 2022. "Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption" International Journal of Environmental Research and Public Health 19, no. 20: 13221. https://doi.org/10.3390/ijerph192013221