Microencapsulation of Coffee Pulp Extract (Coffea arabica) with Maltodextrin and Whey Protein Isolate: Physicochemical Characterization, Antioxidant Capacity, and Antimicrobial Activity
7 affiliations
- 1Maestría en Biotecnología, Universidad del Valle, Cali 760032, Valle del Cauca, Colombia
- 2Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico
- 3Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico
- 4Sistema de Regionalización, Universidad del Valle, Caicedonia 762540, Valle del Cauca, Colombia
- 5Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD), Hermosillo 83304, Sonora, Mexico
- 6Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, Ciudad Obregón 85000, Sonora, Mexico
- 7Departamento de Investigación en Polímeros y Materiales, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico
Abstract
Coffee production generates large volumes of by-products rich in bioactive compounds with biological potential, such as coffee pulp. This study evaluated microencapsulation by freeze-drying of aqueous coffee pulp extract using maltodextrin, whey protein isolate, and a 1:1 combination of both as wall materials. Lyophilization yields ranged from 78.99% to 81.49%. SEM analysis revealed a lamellar morphology characteristic of freeze-dried powders in all formulations. FT-IR suggested molecular interactions between wall materials and extract compounds, with Amide I and II bands attenuated in EMP. TGA showed a distinctive degradation event at 513 °C in EMP, which was absent in the controls without extract. Encapsulation efficiency exceeded 94% in all formulations, with EPR and EMP reaching values close to 99%. Among the formulations, EPR showed the highest antioxidant capacity in ABTS and FRAP assays. All formulations showed inhibitory and bactericidal activity against Escherichia coli and Staphylococcus aureus, with EMD showing the lowest minimum bactericidal concentration against E. coli (1 mg/mL). These results indicate that each wall material could confer different properties to the microparticles, supporting freeze-drying microencapsulation as a strategy for the valorization of bioactive compounds from coffee pulp.
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BibTeX
@article{zamoramontealegre2026microencapsulation,
title = {{Microencapsulation of Coffee Pulp Extract (Coffea arabica) with Maltodextrin and Whey Protein Isolate: Physicochemical Characterization, Antioxidant Capacity, and Antimicrobial Activity}},
author = {Maria Fernanda Zamora-Montealegre and Dalila Canizales-Rodríguez and Saúl Ruiz-Cruz and Esteban Largo-Avila and Jesús Fernando Ayala-Zavala and Melvin Roberto Tapia-Rodríguez and Carmen Lizette Del-Toro-Sánchez and Irela Santos-Sauceda and Silvia Elena Burruel-Ibarra and Teresita de Jesús Moreno-Pérez and Alba Mery Garzón-García},
journal = {Molecules},
year = {2026},
month = nov,
doi = {10.3390/molecules31213927},
url = {https://www.mdpi.com/1420-3049/31/21/3927},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Microencapsulation of Coffee Pulp Extract (Coffea arabica) with Maltodextrin and Whey Protein Isolate: Physicochemical Characterization, Antioxidant Capacity, and Antimicrobial Activity
AU - Maria Fernanda Zamora-Montealegre
AU - Dalila Canizales-Rodríguez
AU - Saúl Ruiz-Cruz
AU - Esteban Largo-Avila
AU - Jesús Fernando Ayala-Zavala
AU - Melvin Roberto Tapia-Rodríguez
AU - Carmen Lizette Del-Toro-Sánchez
AU - Irela Santos-Sauceda
AU - Silvia Elena Burruel-Ibarra
AU - Teresita de Jesús Moreno-Pérez
AU - Alba Mery Garzón-García
PY - 2026
DA - 2026/11/01
JO - Molecules
DO - 10.3390/molecules31213927
UR - https://www.mdpi.com/1420-3049/31/21/3927
AB - Coffee production generates large volumes of by-products rich in bioactive compounds with biological potential, such as coffee pulp. This study evaluated microencapsulation by freeze-drying of aqueous coffee pulp extract using maltodextrin, whey protein isolate, and a 1:1 combination of both as wall materials. Lyophilization yields ranged from 78.99% to 81.49%. SEM analysis revealed a lamellar morphology characteristic of freeze-dried powders in all formulations. FT-IR suggested molecular interactions between wall materials and extract compounds, with Amide I and II bands attenuated in EMP. TGA showed a distinctive degradation event at 513 °C in EMP, which was absent in the controls without extract. Encapsulation efficiency exceeded 94% in all formulations, with EPR and EMP reaching values close to 99%. Among the formulations, EPR showed the highest antioxidant capacity in ABTS and FRAP assays. All formulations showed inhibitory and bactericidal activity against Escherichia coli and Staphylococcus aureus, with EMD showing the lowest minimum bactericidal concentration against E. coli (1 mg/mL). These results indicate that each wall material could confer different properties to the microparticles, supporting freeze-drying microencapsulation as a strategy for the valorization of bioactive compounds from coffee pulp.
SN - 1420-3049
ER -