Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract

Gezaildo Santos Silva; Matheus Henrique Gouveia Gomes; Leila Moreira de Carvalho; Thaianaly Leite Abreu; Marcos Dos Santos Lima; Marta Suely Madruga; Louise Emy Kurozawa; Taliana Kênia Alencar Bezerra

doi:10.1016/j.foodchem.2023.137435

Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract

Food Chem. 2024 Feb 15:434:137435. doi: 10.1016/j.foodchem.2023.137435. Epub 2023 Sep 9.

Authors

Gezaildo Santos Silva¹, Matheus Henrique Gouveia Gomes², Leila Moreira de Carvalho³, Thaianaly Leite Abreu⁴, Marcos Dos Santos Lima⁵, Marta Suely Madruga⁶, Louise Emy Kurozawa⁷, Taliana Kênia Alencar Bezerra⁸

Affiliations

¹ Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: gilsantosnf@hotmail.com.
² Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil. Electronic address: matheus_hgg@hotmail.com.
³ Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: leilamdc@yahoo.com.br.
⁴ Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: thaianaly.abreu@gmail.com.
⁵ Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil. Electronic address: marcos.santos@ifsertao-pe.edu.br.
⁶ Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: msmadruga@uol.com.br.
⁷ Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil. Electronic address: louisek@unicamp.br.
⁸ Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: taliana.kenia@hotmail.com.

PMID: 37713755
DOI: 10.1016/j.foodchem.2023.137435

Abstract

Whey protein concentrate (WPC) and maltodextrin were used to microencapsulate polyphenols extract from organic coffee husks by spray drying. The microparticles were characterized and evaluated for their influence on the release, bioaccessibility, and antioxidant capacity of polyphenols in the simulated gastrointestinal tract. WPC as a single encapsulating agent promoted better yield (54.8%) of microparticles. The microparticles showed solubility above 92%, and lower hygroscopicity when encapsulated with maltodextrin alone (7.4%). Smaller diameter (6.78 µm), better encapsulation efficiency (89.1%) and retention of compounds (74.4%) were observed in microparticles with WPC in the composition. Polyphenols were completely released from the microparticles during simulated gastric digestion. The microparticles influenced the bioaccessibility of over 70% of the polyphenols in the intestinal phase. The microparticles showed rapid gastrointestinal release effect but favored the increase of bioaccessibility and preservation of the antioxidant capacity of polyphenols, especially those from the microparticles with WPC compared to the free extract.

Keywords: Maltodextrin; Microparticles; Phenolic compounds; Simulated digestion; Whey protein concentrate.