Vol. 23, No. 2 (2024), Alim24229 https://doi.org/10.24275/rmiq/Alim24229

Microencapsulation of green coffee oil: Encapsulation efficiency, morphology, and bioactive compound retention

 

Authors

P. Barajas-Álvarez, G. M. Guatemala-Morales, E. Arriola-Guevara, H. Espinosa-Andrews

Abstract

The development of functional foods that promote health benefits is one of the most active areas of research in food processing. The supercritical fluid green coffee oil has proven to be a rich source of polyunsaturated fatty acids and chlorogenic acid, which is a potent antioxidant. This study investigated the physicochemical characteristics of green coffee oil microcapsules, including encapsulation efficiency, morphology, and retention of bioactive compounds produced by piezoelectric atomizer technology. First, green coffee oil emulsions were produced by ultrasonication using two wall material/oil ratios (1 and 3) and two ultrasonication times (5 and 20 min). Dynamic and electrophoretic light scattering were used to measure the size and zeta potential of the emulsions. The emulsions were dried using a piezoelectric atomizer with a 5 µm mesh at 110 and 120 °C. The encapsulation efficiency, drying yield, morphology, and 5-caffeoylquinic acid retention were evaluated. The encapsulation efficiency ranged from 55.7 to 87.5%, while the drying yield varied from 51.7 to 80.8%. According to the SEM images, a low wall-material/oil ratio produced agglomerated particles, while a high ratio produced spherical particles. The retention of the 5-caffeoylquinic acid ranged from 23.0 to 85.5%. Green coffee oil powders could be applied as functional ingredients.

Keywords

green coffee oil, chlorogenic acid, microcapsules.

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