Enhancing antioxidant property of instant coffee by microencapsulation via spray drying

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dc.contributor.authorSakawulan D
dc.contributor.authorArcher R
dc.contributor.authorBorompichaichartkul C
dc.contributor.editorCárcel JA
dc.contributor.editorClemente G
dc.contributor.editorGarcía-Pérez JV
dc.contributor.editorMulet A
dc.contributor.editorRosselló C
dc.coverage.spatialValencia, Spain
dc.date.accessioned2025-09-03T23:23:30Z
dc.date.available2025-09-03T23:23:30Z
dc.date.finish-date2018-09-14
dc.date.issued2019-01-18
dc.date.start-date2018-09-11
dc.description.abstractThis study is aimed to improve the antioxidant property of instant coffee by using microencapsulation technique and spray drying. Concentrated coffee extract was mixed with Konjac glucomannan hydrolysate (KGMH) and Maltodextrin (MD). The mixture of coating material and coffee extract was then spray dried at 160 - 180 °C inlet air temperature and at 85-90 °C outlet air temperature. KGMH can preserve retention of phenolic compounds, DPPH scavenging activity and antioxidant activity of FRAP (p<0.05 of instant coffee better than other treatment.
dc.description.confidentialfalse
dc.description.place-of-publicationValencia, Spain
dc.format.pagination643-650
dc.identifier.citationSakawulan D, Archer R, Borompichaichartkul C. (2019). Enhancing antioxidant property of instant coffee by microencapsulation via spray drying. Cárcel JA, Clemente G, García-Pérez JV, Mulet A, Rosselló C. Proceedings of the21st International Drying Symposium. (pp. 643-650). Valencia, Spain. Editorial Universitat Politècnica de València.
dc.identifier.doi10.4995/ids2018.2018.7520
dc.identifier.elements-typec-conference-paper-in-proceedings
dc.identifier.isbn978-84-9048-688-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/73478
dc.publisherEditorial Universitat Politècnica de València
dc.publisher.urihttps://ocs.editorial.upv.es/index.php/IDS/IDS2018/paper/view/7520
dc.rightsCC BY-NC-ND 4.0
dc.rights(c) 2018 The Author/s
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source.journalProceedings of the21st International Drying Symposium
dc.source.name-of-conference21st International Drying Symposium
dc.subjectHydrolysed Konjac Glucomannan
dc.subjectMicroencapsulation
dc.subjectSpray Drying
dc.subjectInstant Coffee
dc.subjectAntioxidant
dc.titleEnhancing antioxidant property of instant coffee by microencapsulation via spray drying
dc.typeconference
pubs.elements-id444964
pubs.organisational-groupOther
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