Microencapsulation of ethyl acetate extract from green coffee beans (Coffea Canephora) by spray drying method

Coffee contains caffeine and chlorogenic acid (CGA) as the main constituents benefiting human health. Extract of green coffee beans (GCB) has some limitations in terms of its unpleasant flavour, aroma, and phytoconstituents bioactivity. This study aimed to encapsulate the crude ethyl acetate (EtOAc) extracts of Gayo Robusta GCB (Coffea canephora) to overcome its limitation. Microencapsulation was carried out by spray drying method using whey protein concentrate (WPC) as a coating material to produce nutraceutical supplement microparticles. The size of microparticles, morphology, and physicochemical characteristics were investigated. We found that the yield of microparticles was 39.5, and the mean volume diameter was 1.367 μm (span 1.162). The morphology of the microparticles was irregular microspheres with dense, wrinkled, shriveled, compact, and relatively homogeneous structural shape. The physicochemical properties measurement indicated that the microparticles had a radical scavenging activity value (RSA) of 374.53 μg/mL, total phenol content (TPC) of 6.92 mg GAE/g, caffeine content of 9.12, and CGA level of 7.19. The spray drying microencapsulation using WPC was able to engulf and package the unpleasant flavour and aroma of the crude extract of Gayo Robusta GCB, producing an abundant yield, small and narrow range-sized particle, as well as protecting and carrying considerable amounts of phytoconstituents bioactivity. © 2020 The Author(S).