Green coffee nanoparticles: optimization, in vitro bioactivity and bio-release property.

Nanoencapsulation by spray drying was performed to protect and preserve antioxidant rich
dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done
using maltodextrin as wall material. The nanoparticles were further characterized by zetasizer,
differential scanning colorimetry, X-ray diffraction, In vitro gastric intestinal studies and storage
stability. Optimal nanoparticles were obtained at a drying temperature of 125°C and 2:1
Mwall/Mcore ratio (10% w/w maltodextrin), provided better encapsulation yield (40% w/w) and
70±5% (w/w) encapsulation efficiency with 82.34 nm particle size, -28.8 mV zeta-potential. The
In-vitro bioactivity of nanoparticles ensured 80±2% (w/w) of chlorogenic acid availability in a
controlled release in the intestine. Storage stability of nanoparticles under varied temperature
was remarkably improved compared to non-encapsulated green coffee extract. However, the
results indicated that the potential benefits of using maltodextrin coated green coffee
nanoparticles for controlled release of Chlorogenic acid and sufficient antioxidative protection
during prolonged period.