Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Enhancing antioxidant property of instant coffee by microencapsulation via spray drying
Desi Sakawulan, Richard Archer, Chaleeda Borompichaichartkul

Last modified: 02-01-2019


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.

Keywords: Hydrolysed Konjac Glucomannan; Spray Drying; Microencapsulation; Instant Coffee, Antioxidant


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