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December 2, 2025Frontiers in Sustainable Food SystemsOpen Access

Effect of spray drying conditions on the physicochemical, thermal, and microstructural properties of coffee mucilage powder (Coffea arabica–Castillo)

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Authors

JCJosé Luís Hoyos ConchaUniversity of CaucaDRDiego Fernando Roa-AcostaUniversity of Cauca

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Implication

Analytical approach shows spray drying enhances antioxidant capacity and physicochemical properties of mucilage powder from coffee.

Key Points

  • Spray drying conditions improved phenolic compound retention and antioxidant capacity in coffee mucilage powder, indicating significant benefits.
  • The total phenolic content ranged from 135.53 to 165.88 mg GAE/100 g, demonstrating variability due to operational conditions.
  • Assessment using a central composite design evaluated key variables including inlet air temperature and feed flow rate.
  • Findings suggest optimizing spray drying may enhance functional use of coffee mucilage in food applications.

Cite This Study

Concha et al. (2025) studied this question.

synapsesocial.com/papers/692e3d8d6c9b3ab28c18780bhttps://doi.org/10.3389/fsufs.2025.1654857
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Also Consider

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  1. 1Obtaining coffee mucilage microcapsules by spray drying using chemically modified banana starch2024 · 1 citations
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  3. 3Polysaccharide Constituents of Coffee‐Bean Mucilage2000 · 71 citations