Extraction and formulation of bioactive compounds

摘要: Abstract The chapter presents the state-of-the-art recovery of bioactive compounds from coffee processing by-products using conventional extraction techniques and approaches. Comprehensive literature overviews employed lab- or pilot-scale procedures yields most potent (polyphenols, chlorogenic acids, caffeine, anthocyanins, lipids, diterpens, sterols) coffee-processing are provided. Commonly used procedures, in particular solid–liquid solvent extraction, Soxhlet supercritical fluid microwave-assisted reviewed, advantages limitations each technique, as well optimal parameters (pretreatments, solvent, temperature, pressure, duration) for group bioactives emphasized. approaches formulation recovered summarized, focusing on encapsulation a means delivery those to food, thus ensuring complex properties (such delayed release, stability, thermal protection, suitable sensorial profile) final application. Encapsulation including microgel formation by ionic gelation biopolymers, spray drying, coacervation, yeast encapsulation, microemulsion nanoencapsulation addressed. An overview patented solutions potential applications resulting use their commercial is also