Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

Abstract

Cocoa drinks are made from powdered cocoa beans that have been processed. Cocoa powder has antioxidants, but processing may lower the antioxidant activity. Therefore, adding powerful antioxidants, such as green coffee extract, is essential. The extract needs to be encapsulated to preserve its stability and properties. This study investigated the antioxidant activity and characteristics of a cocoa drink incorporated with encapsulated green coffee extract. The percentage of encapsulated coffee extract in cocoa drinks was designated as C1 (0%), C2 (2%), C3 (4%), C4 (6%), C5 (8%) and C6 (10%). The results showed that incorporating a higher percentage of the encapsulated extract increased the number of total polyphenols and flavonoids and antioxidant activity. Additionally, before brewing, the powdered form showed a significant increase in hygroscopicity and total color difference, along with an increase in the percentage of encapsulated extract in the cocoa drink formulation. However, the moisture content of the powder decreased significantly. After brewing the pH value, dissolution time and sedimentation decreased while the viscosity, total soluble solids, and solubility increased as the encapsulated extract percentage increased. According to the sensory evaluation, all sensory attributes of the new cocoa drink formulation were acceptable. Therefore, cocoa drink can be used as a ready-for-consumption drink rich in healthy functional compounds.

Keywords

• Antioxidants
• beverages
• cocoa
• encapsulation
• functional food
• physical properties