Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption

This study aimed to investigate the effect of spray drying (SD) and freeze-drying (FD) on the microencapsulation of green coffee extracts by using polydextrose (PD) and inulin (IN) as encapsulating agents and their physicochemical, bioactive compounds’ stability, phenolic compounds’ bioaccessibility after digestion, and sensory effects in unfermented dairy beverages. The extract encapsulated with IN by FD had lower moisture content, water activity, and hygroscopicity, while particles encapsulated by SD exhibited a spherical shape and the structure of the FD products was irregular. No difference was observed in phenolic compounds’ bioaccessibility. Dairy beverages with added encapsulated extracts had higher total phenolic content and antioxidant activity. Microencapsulation allowed a controlled release of the bioactive compounds with an increase in the content of caffeine, chlorogenic acid, and trigonelline during storage. The dairy beverage with added extract encapsulated with IN by FD had the highest scores of acceptability regarding the overall impression and purchase intent.