Sakawulan DArcher RBorompichaichartkul CCárcel JAClemente GGarcía-Pérez JVMulet ARosselló C2025-09-032025-09-032019-01-18Sakawulan 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.978-84-9048-688-7https://mro.massey.ac.nz/handle/10179/73478This 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.CC BY-NC-ND 4.0(c) 2018 The Author/shttps://creativecommons.org/licenses/by-nc-nd/4.0/Hydrolysed Konjac GlucomannanMicroencapsulationSpray DryingInstant CoffeeAntioxidantconference10.4995/ids2018.2018.7520c-conference-paper-in-proceedings643-650