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Open AccessArticle

Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

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Tecnología Alimentaria, Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Normalistas 800, Guadalajara, Jalisco 44270, Mexico
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Departamento de Ingeniería Química, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara. Blvd. Marcelino García Barragán #1421, Esq. Calzada Olímpica. Guadalajara, Jalisco 44430, Mexico
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Authors to whom correspondence should be addressed.
Processes 2019, 7(10), 734; https://doi.org/10.3390/pr7100734
Received: 19 September 2019 / Revised: 7 October 2019 / Accepted: 8 October 2019 / Published: 14 October 2019
(This article belongs to the Section Green Processes)
In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O2/kg of oil), reaching values of 60.83 meq of O2/kg of oil for mesquite gum and 70.67 meq of O2/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability. View Full-Text
Keywords: Coffea arabica; mesquite gum; OSA-starch; microfluidization; spray drying Coffea arabica; mesquite gum; OSA-starch; microfluidization; spray drying
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MDPI and ACS Style

Granados-Vallejo, M.; Espinosa-Andrews, H.; Guatemala-Morales, G.M.; Esquivel-Solis, H.; Arriola-Guevara, E. Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying. Processes 2019, 7, 734.

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