The release of caffeine from the obtained beads in distilled
water was performed by evaluating the caffeine content by HPLC
analysis. For the analysis a known amount of particles (of about
3 g) was suspended in 50 ml of distilled water. The samples were
submitted to continuous agitation on an orbital shaker (New
Brunswick Scientific Co., Inc., Edison, NJ) operating at 100 rpm. At
defined time intervals, an aliquot of the supernatant was taken
for analysis and replaced by the same amount of fresh distilled
water.