Design of encapsulation method for chlorogenic acid and caffeine in coffee waste by‐product
Gülderen COŞGUN, Keziban Kübra Güngör, Ferhan Balci‐Torun, Selin Şahin, Mehmet Torun
Abstract
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.