PRODUCTION PROCESS OF NATURAL ANTHOCYANIN-RICH POWDER FROM COFFEE FRUIT HUSK USING A MULTI-COMPONENT MICROENCAPSULATION SYSTEM AND FREEZE-DRYING

Abstract

The invention relates to a process for producing a natural pigment rich in anthocyanins from the husks of the Robusta coffee fruit. The process comprises six steps: (a) preparing fresh Robusta coffee fruit husks, washing, draining, drying to obtain dried Robusta coffee fruit husk material, then grinding and sieving the dried Robusta coffee fruit husk material; (b) extracting anthocyanins with 38-42% ethanol by ultrasonic-assisted extraction at 58-62°C for 28-32 minutes with a solvent / material ratio of 18-22 mL / g to obtain the extract; (c) cooling, filtering and concentrating the extract; (d) preparing a coating system consisting of maltodextrin, Arabic gum, modified corn starch and pectin; (e) mixing the concentrated extract with the coating system in a mass ratio of extract:coating from 38:62 to 42:58; and (f) freeze-dry, grind, and sieve to obtain natural pigments rich in anthocyanins.In the preferred method, ethanol concentration is 40%, extraction temperature is 60°C, extraction time is 30 minutes, solvent / material ratio is 20 mL / g, maltodextrin: Arabic gum: modified corn starch: pectin ratio is 4:1:4:1, and extract / coating agent ratio is 40:60. This process utilizes robusta coffee fruit husk by-products to produce a natural anthocyanin-rich color powder with potential applications in food.

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