SPRAY DRYING OF SPICE FLAVOURED COFFEE EXTRACT AND CHARACTERIZATION OF POWDER PROPERTIES

Abstract

The present research was carried out at ICAR–Indian Institute of Spices Research, Calicut. The study focused on the development of a value-added coffee powder through microencapsulation of spice oleoresins using spray-drying technology. Coffee extract was blended with oleoresins of cumin (Cuminum cyminum), ginger (Zingiber officinale), and black pepper (Piper nigrum) in a standardized ratio and encapsulated with maltodextrin as a carrier material. The feed mixture was subjected to spray-drying under optimized conditions, producing a free-flowing microencapsulated powder. The proximate composition of the powder was evaluated in terms of carbohydrate, protein, ash, oleoresin content, and phenolic concentration, while physical parameters such as solubility, hygroscopicity, and bulk density were also studied. The results indicated that incorporation of spice oleoresins enhanced the phenolic profile without adversely affecting its solubility or sensory attributes. The optimized formulation demonstrated balanced retention of bioactive compounds with acceptable physicochemical properties, highlighting the suitability of spray-drying for functional beverage development. This work establishes a novel approach to value addition in instant coffee through the integration of bioactive spice oleoresins using spray-drying encapsulation. The study addresses an identified research gap by combining multiple spice oleoresins with coffee extract in a single microencapsulated system, thereby offering a stable, functional, and consumer-oriented product. The findings contribute to the growing demand for nutraceutical beverages and provide scope for further research on stability, storage performance, and large-scale commercial application of spice-blended functional coffees.