Teor decompostos bioativos e potencial antioxidante de extrato da borra de café expresso encapsulado por Spray Drying

Abstract

In the past few years coffee consumption has experienced significant growth due to the recognition of quality and potentially beneficial effects on health. Coffee contains several bioactive components that justify this positive effect, highlighting the antioxidants. Millions cups of coffee are consumed everyday around the world, producing tons of waste extraction. Traditionally, these wastes are discarded or occasionally used as fertilizers, but it is a viable source for extracting bioactive compounds. Extraction of antioxidant phenolic compounds from the coffee beverage residue can be considered an interesting option to obtain these important industrial ingredients from a low-cost raw material. Microencapsulation is considered as an alternative method to increase the stability of bioactive compounds, such as antioxidants, under adverse environmental conditions such as storage and processing, delaying changes that may result in loss of nutritional value. The present work aimed to microencapsulate by the method of Spray Drying the extract obtained from the espresso coffee, using whey protein isolate and its combination with other materials (maltodextrin, gum arabic, inulin), characterizing the microparticle and evaluating its stability and antioxidant activity through the methods of DPPH, FRAP, ABTS, quantification of total phenolics and bioactive compounds (chlorogenic acids) by high performance liquid chromatography. It was possible to obtain particles of spherical shape with no cracks and deformati ons on the surface. The use of whey protein isolate was considered the most efficient material in the maintenance of the activity measured by different methods. Despite the application of two different storage conditions, the maximum variation of the antioxidant activity by DPPH by the samples was less than 10%. The obtained encapsulates carried and protected considerable amounts of antioxidants present in the coffee, which were extracted from residue processing.