| Penulis/Author |
MUHAMMAD ALI HUSNI (1); Prof. Dr. apt. Akhmad Kharis Nugroho, S.Si., M.Si. (2); Prof. Dr. Teuku Nanda Saifullah Sulaiman, S.Si., M.Si., Apt. (3); Prof. Dr.rer.nat. Nanang Fakhrudin, M.Si., Apt. (4) |
| Abstrak/Abstract |
Coffee bean contains bioactive compounds including caffeine and chlorogenic acid (CGA) that have a stimulant effect and are used for combating fatigue and drowsiness, and enhancing alertness. However, when the coffee bean was processed in the form of green coffee bean (GCB) extract, it has an unpleasant flavour andlimitations instability, activity, and bioavailability.This study aimed to produce microcapsules of the GCB (Coffea canephora)ethanolicextract containing considerable amounts of the bioactive compoundsfor nutraceutical supplements. The GCB ethanolic extract was microencapsulated by spray drying using a whey protein concentrate (WPC) biopolimer. The particle size (PSA), morphology (SEM), and physicochemical characteristics (UV and LC-MS/MS), as well as radical scavenging activity(DPPH) of the microcapsule were determined.We found that the microencapsulation yield was 95.85% of the extract, with the particle mean of volume diameter was 1.312 μm (span value: 1.285 μm). The morphology of the microcapsule particles was microspheres with wrinkle and shrivel surface. The microcapsule demonstrated the caffeine contentof 15.25%, the CGA content of 8.52%, the total phenolic contentof 1.8 %(1794.7 mg/100g of the gallic acid equivalent (GAE)),and the radical scavenging activity of 179.23 μg/mL. The WPC can be used to encapsulate the GCB extract by using spray drying microencapsulation to produce a high yield microcapsule with a smaller and narrower particle diameter. This microencapsulation was able to engulf and package unpleasant flavor and aroma, and to preserve considerable amounts of the bioactive compounds |
