Microencapsulation of Ethyl Acetate Extract from Green Coffee Beans (Coffea Canephora) by Spray Drying Method

Abstract

Coffee contains caffeine and chlorogenic acid (CGA) as the main constituent benefiting human health. Extract of green coffee beans (GCB) has some limitations in terms of its unpleasant flavour, aroma, and phytoconstituents bioactivity. This study aimed to encapsulate the crude ethyl acetate (EtOAc) extracts of Gayo Robusta GCB (Coffea canephora) to overcome its limitation. Microencapsulation was carried out by spray drying method using whey protein concentrate (WPC) as a coating material to produce nutraceutical supplement microparticles. The microparticles size, morphology, and physicochemical characteristics were investigated. We found that the yield of microparticles was 39.5%, volume diameter was1.367 µm, and span was 1.162 µm. The morphology of the microparticles was irregular microspheres particle with dense, smoothness, wrinkle, shrivel, compactness, and homogeneous structure shape particles. The physicochemical properties measurentment indicated that it has scavenging radical activity value (RSA) 374.53 µg/mL, total phenol content (TPC) 6.92 g GAE/kg, caffeine content 9.12%, and CGA levels 7.19%. The spray drying microencapsulation by using WPC was able to engulf and package the unpleasant flavour and aroma of the crude extract of Gayo Robusta GCB, produce abundant yield of smaller and narrower particle, and protect and carry considerable amounts of phytoconstituents bioactivity.

Keywords

• spray drying, robusta, chlorogenic acid, caffeine, whey protein concentrate