Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction

Abstract

In this study, the untapped potential of coffee byproducts, specifically carotenoids present in coffee pulp, was explored. Using a Box–Behnken response surface design, microwave-assisted extraction conditions were optimized. The study varied the power, time, and ethanol: ethyl acetate solvent ratio to maximize the extraction yield, carotenoid concentration in the extract, and carotenoid recovery. Under optimized conditions (364 W, 105 s, solvent ratio 20% ethanol: ethyl acetate), an % EY of 6.54 ± 0.48%, CCE of 5.72 ± 0.51 mg β-carotene equiv/g extract, and % CR of 54.52 ± 1.69% were achieved. The optimized extract was freeze-dried and encapsulated through an emulsion with a mean particle size (Dv50) of 1.249 ± 0.210 μm. Subsequently, this extract was incorporated into a gummy formulation, which was analyzed for its textural properties. The addition of the encapsulated carotenoid extract affected the color of the gummy but not the textural properties. The findings of this research represent an alternative that could be attractive for the Colombian coffee agro-industrial sector.