engleski

Extraction and formulation of bioactive compounds

The chapter presents state-of-the-art in the recovery of bioactive compounds from coffee processing by-products using conventional extraction techniques and approaches. Comprehensive literature overviews of the employed lab- or pilot-scale recovery procedures and yields of the most potent bioactive compounds (polyphenols, chlorogenic acids, caffeine, anthocyanins, lipids, diterpens, sterols) from coffee-processing by-products are provided. Commonly used extraction procedures, in particular solid-liquid solvent extraction, Soxhlet extraction, supercritical fluid extraction and microwave assisted extraction are reviewed, and the advantages and limitations of each technique, as well as the optimal recovery parameters (pre-treatments, extraction solvent, temperature, pressure, duration) for each group of bioactives are emphasized. The approaches used for the formulation of recovered bioactives are summarized, focusing on encapsulation as a mean of delivery of those bioactive compounds to food, thus ensuring complex properties (such as delayed release, stability, thermal protection, suitable sensorial profile etc.) to the final application. Encapsulation techniques including microgel formation by ionic gelation of biopolymers, spray drying, coacervation, yeast encapsulation or micro-emulsion nano-encapsulation used for delivery of coffee processing by-products bioactives are addressed. An overview of patented solutions for the recovery and potential applications resulting from the use of the recovered bioactives and their commercial potential is also provided.

Antioxidants ; Bioactive compounds ; Coffee by-products ; Encapsulation ; Extraction

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