Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Food Chemistry

Volumn 237, Issue , 2017, Pages 623-631

  Ballesteros, Lina F ^a   Ramirez, Monica J ^b   Orrego, Carlos E ^b   Teixeira, José A ^a   Mussatto, Solange I ^c  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^c Chalmers University of Technology   (Denmark)

Author keywords

Antioxidant activity; Encapsulation; Freeze drying; Phenolic compounds; Spent coffee grounds; Spray drying

Indexed keywords

ANTIOXIDANTS; CHARACTERIZATION; COATINGS; DRYING; ENCAPSULATION; LOW TEMPERATURE DRYING; PHENOLS; PLATING; POLYSACCHARIDES; SPRAY DRYING;

ANTI-OXIDANT ACTIVITIES; COATING MATERIAL; FREEZE DRYING; MALTODEXTRINS; PHENOLIC COMPOUNDS; SPENT COFFEE GROUNDS; SPRAY DRYING TECHNIQUE; WALL MATERIALS;

EXTRACTION;

5 HYDROXYMETHYLFURFURAL; ANTIOXIDANT; CHLOROGENIC ACID; FURFURAL; GUM ARABIC; MALTODEXTRIN; PHENOL DERIVATIVE; COFFEE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COFFEE; CRYSTALLIZATION; DRUG COATING; ENCAPSULATION; ENTHALPY; FREEZE DRYING; GLYCATION; HYDROGEN BOND; LD50; MATERIAL COATING; PARTICLE SIZE; SPRAY DRYING; THERMOSTABILITY; VAPORIZATION; DESICCATION; ISOLATION AND PURIFICATION;

ANTIOXIDANTS; COFFEE; DESICCATION; FREEZE DRYING; GUM ARABIC; PHENOLS;

EID: 85020173849     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.05.142     Document Type: Article

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