Enhancing antioxidant property of instant coffee by microencapsulation via spray drying
[EN] This study is aimed to improve the antioxidant property of instant coffee by using microencapsulation technique and spray drying. Concentrated coffee extract was mixed with Konjac glucomannan hydrolysate (KGMH) and Maltodextrin (MD). The mixture of coating material and coffee extract was then s...
| Autores: | , , |
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| Formato: | capítulo de livro |
| Fecha de publicación: | 2018 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/118009 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/118009 |
| Access Level: | acceso abierto |
| Palavra-chave: | Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Hydrolysed Konjac Glucomannan Spray drying Microencapsulation Instant coffee Antioxidant |
| Resumo: | [EN] This study is aimed to improve the antioxidant property of instant coffee by using microencapsulation technique and spray drying. Concentrated coffee extract was mixed with Konjac glucomannan hydrolysate (KGMH) and Maltodextrin (MD). The mixture of coating material and coffee extract was then spray dried at 160 - 180 °C inlet air temperature and at 85-90 °C outlet air temperature. KGMH can preserve retention of phenolic compounds, DPPH scavenging activity and antioxidant activity of FRAP (p<0.05 of instrant coffee better than other treatment. |
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