Related Experiment Video
Updated: Aug 12, 2025
Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
Published on: October 2, 2018
Design of encapsulation method for chlorogenic acid and caffeine in coffee waste by-product
Gulderen Cosgun1, Keziban Kubra Gungor1, Ferhan Balci-Torun2
1Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey.
Introduction:
Coffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by-product of the roasting process.
Objective:
The goal of this study is to apply spray drying method to encapsulate 5-O-caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS.
Methods:
The main-plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub-plots of the whole-plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values.
Results:
Suitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved.
Conclusions:
The concentration stage might be used to produce free-flowing powdered particles with good bioactive retention for use in the food processing industry.
More Related Videos
10:13Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
Published on: November 12, 2016
07:05Author Spotlight: Eco-Friendly Extraction of Bioactive Compounds Using Polyol-Based Microwave-Assisted Techniques
Published on: August 23, 2024