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dc.creatorAraújo, Cintia da Silva-
dc.creatorVimercati, Wallaf Costa-
dc.creatorMacedo, Leandro Levate-
dc.creatorSaraiva, Sérgio Henriques-
dc.creatorTeixeira, Luciano José Quintão-
dc.creatorCosta, Joyce Maria Gomes da-
dc.creatorPimenta, Carlos José-
dc.date.accessioned2022-09-27T19:06:33Z-
dc.date.available2022-09-27T19:06:33Z-
dc.date.issued2022-08-
dc.identifier.citationARAÚJO, C. da S. et al. Encapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powders. Journal of Food Science, [S.I.], v. 87, n. 9, p. 4056-4067, Sep. 2022. DOI: 10.1111/1750-3841.16281.pt_BR
dc.identifier.urihttps://doi.org/10.1111/1750-3841.16281pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/55218-
dc.description.abstractSpent coffee grounds (SCG) are a coproduct that causes environmental impacts worldwide. Thus, consciously reusing the SCG is an eminent need. This work aimed to encapsulate phenolic compounds and antioxidants obtained from SCG extracts through spray- and freeze-drying techniques using different isolated and combined wall materials. The dried powders produced were evaluated for moisture content, water activity, bulk density, hygroscopicity, color, content of phenolic compounds and antioxidants, and the results were compared. The results showed that all evaluated treatments resulted in a powdered product with low values of bulk density, moisture and water activity, especially for freeze-drying. The freeze-dried product also showed higher hygroscopicity. Regarding the content of phenolic compounds and antioxidants, both drying methods showed high levels of these compounds in the dried product and good encapsulation efficiency, reaching 83.43%. In most cases, spray-drying and freeze-drying did not differ statistically (p > 0.05) in relation to bioactive compound content and encapsulation efficiency. In relation to wall materials, albumin showed the worst performance in the retention of bioactive compounds. On the other hand, pure gum arabic combined with maltodextrin led to better preservation of these compounds. Practical Application: Spent coffee grounds are a coproduct generated in large quantities in the world. The encapsulation of phenolic and antioxidant compounds protects and enables their application in different food matrices. Therefore, the evaluation of different encapsulation methods and wall materials is important to define good process conditions.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food Technologists® / John Wiley & Sons, Inc.pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Sciencept_BR
dc.subjectAntioxidantpt_BR
dc.subjectBioactive compoundpt_BR
dc.subjectCoproductspt_BR
dc.subjectDryingpt_BR
dc.subjectPowder qualitypt_BR
dc.subjectAntioxidantespt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectCoprodutospt_BR
dc.titleEncapsulation of phenolic and antioxidant compounds from spent coffee grounds using spray-drying and freeze-drying and characterization of dried powderspt_BR
dc.typeArtigopt_BR
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