Enhancing antioxidant property of instant coffee by microencapsulation via spray drying

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dc.contributor.authorSakawulan, Desies_ES
dc.contributor.authorArcher, Richardes_ES
dc.contributor.authorBorompichaichartkul, Chaleedaes_ES
dc.date.accessioned2019-03-12T08:05:58Z
dc.date.available2019-03-12T08:05:58Z
dc.date.issued2018-09-07
dc.description.abstract[EN] This 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 instrant coffee better than other treatment.en_EN
dc.description.accrualMethodOCSes_ES
dc.description.bibliographicCitationSakawulan, D.; Archer, R.; Borompichaichartkul, C. (2018). Enhancing antioxidant property of instant coffee by microencapsulation via spray drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 643-650. https://doi.org/10.4995/IDS2018.2018.7520es_ES
dc.description.upvformatpfin650es_ES
dc.description.upvformatpinicio643es_ES
dc.format.extent8es_ES
dc.identifier.doi10.4995/IDS2018.2018.7520
dc.identifier.isbn9788490486887
dc.identifier.urihttps://riunet.upv.es/handle/10251/118009
dc.languageIngléses_ES
dc.publisherEditorial Universitat Politècnica de Valènciaes_ES
dc.relation.conferencedateSeptiembre 11-14, 2018es_ES
dc.relation.conferencename21st International Drying Symposiumes_ES
dc.relation.conferenceplaceValencia, Spaines_ES
dc.relation.ispartofIDS 2018. 21st International Drying Symposium Proceedingses_ES
dc.relation.pasarelaOCS\7520es_ES
dc.relation.publisherversionhttp://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7520es_ES
dc.rightsReconocimiento - No comercial - Sin obra derivada (by-nc-nd)es_ES
dc.rights.accessRightsAbiertoes_ES
dc.subjectDryinges_ES
dc.subjectDehydrationes_ES
dc.subjectDewateringes_ES
dc.subjectEmerging technologieses_ES
dc.subjectProducts qualityes_ES
dc.subjectProcess controles_ES
dc.subjectEnvironmentales_ES
dc.subjectEvaporationes_ES
dc.subjectSublimationes_ES
dc.subjectDiffusiones_ES
dc.subjectEnergyes_ES
dc.subjectIntensificationes_ES
dc.subjectHydrolysed Konjac Glucomannanes_ES
dc.subjectSpray dryinges_ES
dc.subjectMicroencapsulationes_ES
dc.subjectInstant coffeees_ES
dc.subjectAntioxidantes_ES
dc.titleEnhancing antioxidant property of instant coffee by microencapsulation via spray dryinges_ES
dc.typeCapítulo de libroes_ES
dc.typeComunicación en congresoes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dspace.entity.typePublication
upv.uuid571faeff-6243-44ea-b88a-a85a88fe50a5es_ES

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