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 characterised 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.

中文翻译：

---

生咖啡纳米颗粒：优化，体外生物活性和生物释放特性。

通过喷雾干燥进行纳米封装，以保护和保存生咖啡豆中富含抗氧化剂的膳食多酚。使用麦芽糖糊精作为壁材料完成了生咖啡的纳米封装。通过zetasizer，差示扫描比色法，X射线衍射，体外胃肠道研究和储存稳定性进一步表征了纳米颗粒。在125°C的干燥温度和2：1的Mwall / Mcore比（10％w / w的麦芽糖糊精）下获得了最佳的纳米颗粒，提供了更好的包封率（40％w / w）和70±5％（w / w）颗粒尺寸为82.34 nm，ζ电位为-28.8 mV时的包封效率。纳米粒子的体外生物活性可确保在肠道中以受控释放的形式获得80±2％（w / w）的绿原酸。与未封装的生咖啡提取物相比，纳米粒子在不同温度下的存储稳定性得到了显着改善。但是，结果表明，使用麦芽糖糊精包衣的生咖啡纳米颗粒在长期内可控制绿原酸的释放和足够的抗氧化保护作用。