Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorVimercati, Wallaf Costa-
Autor(es): dc.creatorAraújo, Cintia da Silva-
Autor(es): dc.creatorMacedo, Leandro Levate-
Autor(es): dc.creatorCorrea, Jefferson Luiz Gomes-
Autor(es): dc.creatorPimenta, Carlos José-
Data de aceite: dc.date.accessioned2026-02-09T12:50:07Z-
Data de disponibilização: dc.date.available2026-02-09T12:50:07Z-
Data de envio: dc.date.issued2022-07-13-
Data de envio: dc.date.issued2022-07-13-
Data de envio: dc.date.issued2022-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50583-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/1750-3841.16102-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169182-
Descrição: dc.descriptionCoffee silverskin is a coproduct that has a rich composition in bioactive compounds. However, most of these compounds are susceptible to the conditions used during food processing and storage. Encapsulation is a process of great interest to increase the stability of these bioactive compounds, and different methods can influence the final characteristics of the product. Therefore, this study aimed to evaluate the encapsulation methods by foam mat drying, spray drying and freeze-drying for producing powder from coffee silverskin extracts. Density, porosity, overrun, and stability foam were evaluated and the physicochemical properties of powders, such as water activity, moisture, wettability, hygroscopicity, solubility, color, antioxidant activity, and total phenolic were determined. The optimal condition required for the feed mixture for foam formation was 7.6% gum arabic, 2% maltodextrin, and 10.4% egg albumin. All methods presented powders with desirable values of water activity, moisture content, and hygroscopicity, being considered stable for storage, and high content of bioactive compounds. Higher temperatures for foam mat drying produced powders with higher encapsulation efficiency (>77%) and longer wettability than lower temperatures (50 and 60°C). Therefore, this study verified that foam mat drying can be considered an efficient and promising method for encapsulating bioactive compounds from coffee silverskin extract.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Technologists® / Wiley Online Library-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectBioactive compounds-
Palavras-chave: dc.subjectCoffee coproducts-
Palavras-chave: dc.subjectEncapsulation methods-
Palavras-chave: dc.subjectCompostos bioativos-
Palavras-chave: dc.subjectCafé - Coprodutos-
Palavras-chave: dc.subjectMétodos de encapsulação-
Título: dc.titleEncapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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