Microencapsulation of a Natural Antioxidant from Coffee—Chlorogenic Acid (3-Caffeoylquinic Acid)
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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).
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