Microencapsulation of a Natural Antioxidant from Coffee—Chlorogenic Acid (3-Caffeoylquinic Acid)
- 294 Downloads
Chlorogenic acids, the main polyphenolic group present in coffee, which include the caffeoylquinic acids, are recognized as antioxidants with growing interest in pharmacological, cosmetic, and food applications. However, they can be easily oxidized and they are also very unstable when exposed to high temperatures. Therefore, they can suffer transesterification reactions during storage or food processing, limiting their applications. Nevertheless, this situation can be overcome or minimized by microencapsulation. The purpose of the present study was to prepare by a spray-drying process sodium alginate and modified chitosan microparticles with chlorogenic acid (3-CQA), characterize them (morphological analysis), and evaluate the release profile of 3-CQA from the microparticles in in vitro studies. Furthermore, their antioxidant activity and moisture content were determined. The results address the success of chlorogenic acid microencapsulation, resulting in stable microparticles with controlled release properties and good antioxidant activity, suggesting increasing applications in food and pharmaceutical industry.
KeywordsAntioxidant activity Biopolymers Chlorogenic acid Controlled release studies Microencapsulation Spray drying
This work was financially supported by the Project UID/EQU/00511/2013-LEPABE (Laboratory for Process Engineering, Environment, Biotechnology and Energy—EQU/00511) by FEDER funds through Programa Operacional Competitividade e Internacionalização—COMPETE2020 and by national funds through FCT—Fundação para a Ciência e a Tecnologia.
The authors want to thank FCT for the Postdoctoral grant SFRH/BPD/73865/2010 (B. N. Estevinho) and for the PhD grant SFRH/BD/79318/2011 (M. Moeenfard).
- Ayelign, A., & Sabally, K. (2013). Determination of chlorogenic acids (CGA) in coffee beans using HPLC. American Journal of Research Communication, 1(2), 78–91.Google Scholar
- de Azeredo, H. M. C. (2005). Encapsulação: aplicação à tecnologia de alimentos. Alim. Nutr. Araraquara, 89–97.Google Scholar
- Bradley Jr., R. L. (2010). Moisture and total solids analysis. In Food Analysis (pp. 85–215) doi: 10.1007/978-1-4419-1478-1_6
- Estevinho, B. N., & Rocha, F. (2016). Microencapsulation in food biotechnology by a spray-drying process. In Ravishankar Rai V. (Ed.), Advances in Food Biotechnology (pp. 593–606). John Wiley & Sons, Ltd. doi: 10.1002/9781118864463.ch36
- Farah, A., & Duarte, G. (2015). Bioavailability and metabolism of chlorogenic acids from coffee. In Coffee in Health and Disease Prevention (pp. 789–801).Google Scholar
- Farah A, Monteiro M, Donangelo CM, Lafay S (2008). 5-O-caffeoylquinic acid (5-CQA) from green coffee extract are highly bioavailable in humans. Journal of Nutrition, (September), 2309–2315. doi: 10.3945/jn.108.095554.Federal
- Komes, D., & Bušić, A. (2014). 3. Antioxidants in coffee. In Processing and Impact on Antioxidants in Beverages (pp. 25–32).Google Scholar
- Moeenfard, M., Rocha, L., & Alves, A. (2014). Quantification of caffeoylquinic acids in coffee brews by HPLC-DAD. Journal of Analytical Methods in Chemistry, 2014. doi: 10.1155/2014/965353.
- Niseteo, T., Komes, D., Belščak-Cvitanović, A., Horžić, D., & Budeč, M. (2012). Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition. Food Chemistry, 134(4), 1870–1877. doi: 10.1016/j.foodchem.2012.03.095.CrossRefGoogle Scholar
- Qi, L., Shao-qian, C., Si-yi, L., Ying, Z., Li, G., & Si-yi, P. (2010). Microencapsulation of chlorogenic acid in yeast cells. Food Science, 31(10), 137–141.Google Scholar
- Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Hawkins Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6–7), 669–675. doi: 10.1016/j.jfca.2006.01.003.CrossRefGoogle Scholar