Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids

The optimal conditions to microencapsulate green coffee (Coffea canephora) fruit extract (GCFE) by spray drying using a maltodextrin (MD)-gum Arabic (GA) mixture as carrier material were selected. For this purpose, a Central Composite Rotational Design was applied to investigate the combined effects of the MD percentage in the mixture and the extract-to-carrier agent mass ratio (m(E)/m(C)) as the independent variables. These effects were modelled by second-order polynomial models on several responses, namely process yield, encapsulation efficiency, water activity, losses of reducing capacity, caffeic acid, caffeine, trigonelline, 5-O-caffeoilquinic acid (5-CQA) from microcapsules (MCs) and 5-CQA retention after 180-days storage. The statistically significant effects were then submitted to more in-depth analysis by Response Surface Methodology. The highest process yield was obtained using a MD percentage of 80% and a m(E)/m(C) ratio of 1:1.5 (w/w). Both microencapsulated and non-encapsulated GCFE showed good stability during the accelerated stability study performed at 40 degrees C for 180 days. Surface morphology and particle size distribution of GCFE-loaded MCs were shown to be suitable for use in the food industry100CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE MATO GROSSO - FAPEMAT404522/2016-5; 304092/2016-9não tem220261/201

Acute and subacute oral toxicity assessment of dry encapsulated and non-encapsulated green coffee fruit extracts

The coffee fruit is a high source of bioactive compounds such as phenolic acids and methylxanthines, comprising chlorogenic acids and caffeine, respectively. Extract from this matrix may be used as supplement or active ingredient of functional foods, energy drinks, cosmetics or drugs. Safety of caffeine- and chlorogenic acid-rich encapsulated and nonencapsulated hydroethanolic extracts from green coffee fruit (GCFE) was assessed by acute and subacute toxicity tests. In the acute test, oral single dosage until 1000 mg/kg per body weight (bw) did not show any adverse effect on both female and male mice according to the Hippocratic screening and clinical parameters for a period of 14 days. While the oral median lethal dose of non-encapsulated GCFE was 5000 mg/kg bw/day, that of encapsulated GCFE was not detectable likely due to the delayed release of caffeine and other compounds from GCFE. Non-encapsulated GCFE displayed a stimulating effect at a dose of 1000 mg/kg bw/day after 30 min of oral administration, but not after 60 min. Daily consumption of encapsulated GCFE for 30 days showed no adverse effect in male rats even at the highest dose. Extrapolating this value of no-observed-adverse-effect level (1000 mg/kg bw/day) to human consumption, a human equivalent dose of 189 mg/kg bw/day or 11.34 g/day could be estimated for encapsulated GCFE considering a 60 kg adult body weight