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Barcellos Silva IGC, Antonio ADS, Carvalho EMD, Dos Santos GRC, Pereira HMG, Veiga Junior VFD. Method optimization for the extraction of chlorogenic acids from coffee parchment: An ecofriendly alternative. Food Chem 2024; 458:139842. [PMID: 38996490 DOI: 10.1016/j.foodchem.2024.139842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/11/2024] [Accepted: 05/24/2024] [Indexed: 07/14/2024]
Abstract
One of the principal byproducts of coffee roasting is the coffee parchment. It is abundant in bioactive substances, including derivatives of chlorogenic acids, which are well-known for their exceptional antioxidant effects. It is advantageous to use environmentally friendly extraction techniques on such residues since it adds value to the entire coffee production process supply chain. The aim of this work was to assess and enhance the ability of non-conventional extraction techniques to extract derivatives of chlorogenic acid from coffee parchment. A central composite design was used to maximize the recovery of those phenolic compounds. The optimized extraction conditions were with 5 min extraction period, at a temperature of 70 °C, and 80% ethanol in the extractor solvent. In this conditions extraction recovery of chlorogenic acids was of 0.8% by the use of microwave-aided extraction (MAE). The optimized conditions are practical, economical, and ecologically friendly method to extract phenolic compounds and, consequently, underscores the potential for sustainable utilization of coffee parchment, offering a valuable contribution to the development of environmentally conscious strategies within the coffee industry.
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Affiliation(s)
- Ian Gardel Carvalho Barcellos Silva
- Chemical Engineering Section, Military Institute of Engineering, Praça General Tibúrcio, 80, Praia Vermelha, Urca, 22., 290-270 Rio de Janeiro, RJ, Brazil
| | - Ananda da Silva Antonio
- Federal University of Rio de Janeiro, Chemistry Institute, Laboratory for the Support of Technological Development, (LADETEC/UFRJ-IQ), Rio de Janeiro, RJ 21941-909, Brazil
| | - Erika Martins de Carvalho
- Oswaldo Cruz Foundation, Vice-Presidency of Production and Innovation in Health, Support Units for the Diagnosis of COVID-19, Avenida Brasil, 4365. Manguinhos, 21040-360 Rio de Janeiro, RJ, Brazil
| | - Gustavo Ramalho Cardoso Dos Santos
- Federal University of Rio de Janeiro, Chemistry Institute, Laboratory for the Support of Technological Development, (LADETEC/UFRJ-IQ), Rio de Janeiro, RJ 21941-909, Brazil
| | - Henrique Marcelo Gualberto Pereira
- Federal University of Rio de Janeiro, Chemistry Institute, Laboratory for the Support of Technological Development, (LADETEC/UFRJ-IQ), Rio de Janeiro, RJ 21941-909, Brazil
| | - Valdir Florêncio da Veiga Junior
- Chemical Engineering Section, Military Institute of Engineering, Praça General Tibúrcio, 80, Praia Vermelha, Urca, 22., 290-270 Rio de Janeiro, RJ, Brazil.
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2
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Büyük Z, Dulger Altiner D. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1322-1334. [PMID: 37770412 DOI: 10.1002/jsfa.13013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 09/14/2023] [Accepted: 09/29/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Zülal Büyük
- Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey
| | - Dilek Dulger Altiner
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey
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Tripathi S, Murthy PS. Coffee oligosaccharides and their role in health and wellness. Food Res Int 2023; 173:113288. [PMID: 37803601 DOI: 10.1016/j.foodres.2023.113288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 10/08/2023]
Abstract
Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.
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Affiliation(s)
- Shivani Tripathi
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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4
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Poláková K, Bobková A, Demianová A, Bobko M, Lidiková J, Jurčaga L, Belej Ľ, Mesárošová A, Korčok M, Tóth T. Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. Foods 2023; 12:2675. [PMID: 37509767 PMCID: PMC10378423 DOI: 10.3390/foods12142675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg-1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg-1 and 2C 5.4 g·kg-1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.
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Affiliation(s)
- Katarína Poláková
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Alica Bobková
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Alžbeta Demianová
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Marek Bobko
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Judita Lidiková
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Lukáš Jurčaga
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Ľubomír Belej
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Andrea Mesárošová
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Melina Korčok
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Tomáš Tóth
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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5
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Machado M, Espírito Santo L, Machado S, Lobo JC, Costa ASG, Oliveira MBPP, Ferreira H, Alves RC. Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin. Foods 2023; 12:2354. [PMID: 37372564 DOI: 10.3390/foods12122354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/31/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36-3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
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Affiliation(s)
- Marlene Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Liliana Espírito Santo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Susana Machado
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Joana C Lobo
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Anabela S G Costa
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Beatriz P P Oliveira
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Helena Ferreira
- Network of Chemistry and Technology/Unit on Applied Molecular Biosciences (REQUIMTE/UCIBIO/i4HB), Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Rita C Alves
- Network of Chemistry and Technology/Associated Laboratory for Green Chemistry (REQUIMTE/LAQV), Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
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Nakilcioğlu E, Ötleş S. Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3836-3847. [PMID: 36193384 PMCID: PMC9525520 DOI: 10.1007/s13197-022-05406-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2021] [Accepted: 02/10/2022] [Indexed: 06/16/2023]
Abstract
The optimum formulation and baking conditions for the production of a gluten-free cake made with whole white quinoa flour were determined using response surface methodology (RSM). The effects of sugar content (25-35%), oil content (10-20%), baking temperature (160-180 °C), and time (37.5-42.5 min) on textural characteristics (hardness, chewiness), volume properties (volume index, symmetry index, specific volume), color attributes (Lout* and aout* values), polyphenol content, antioxidant capacity and sensory qualities (appearance, mouthfeel, and overall acceptability) of cakes were investigated. The sugar content and baking temperature were found to have a significant effect on all responses. The optimum values for the independent variables were determined to be 31.195% for sugar, 12.044% oil, 180 °C baking temperature, and 42.5 min baking time. The regression models' suitability was established by verifying the optimum values. The high quality cake obtained with quinoa flour may set a new trend in the gluten-free product market. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05406-3.
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Affiliation(s)
- Emine Nakilcioğlu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir Turkey
| | - Semih Ötleş
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir Turkey
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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01599-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Therdthai N. Sugar, salt and fat reduction of bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:283-327. [PMID: 35595396 DOI: 10.1016/bs.afnr.2021.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
From the health viewpoint, consumers monitor their food uptake in terms of both quality and quantity, due to awareness of the link between food ingredients and health. Accordingly, many people tend to buy healthy food products that are low in or free of sugar, salt and fat. However, in baked products, the sugar, fat and salt are needed to create unique characteristics. The role of sugar, salt and fat in baked products is discussed in this chapter to understand their functions. The understanding is necessary to design proper techniques to reduce the amount of sugar, salt and fat. Ingredients and additives that can substitute for fat, sugar and salt in bakery characteristics are reviewed in terms of their advantages and disadvantages. In addition, alternative processes to reduce the use of fat, sugar and salt are proposed in this chapter.
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Affiliation(s)
- Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
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9
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Lestari W, Hasballah K, Listiawan MY, Sofia S. Coffee by-products as the source of antioxidants: a systematic review. F1000Res 2022; 11:220. [PMID: 35646331 PMCID: PMC9123331 DOI: 10.12688/f1000research.107811.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/26/2022] [Indexed: 12/02/2022] Open
Abstract
Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.
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Affiliation(s)
- Wahyu Lestari
- Postgraduate Program, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, Dr. Zainoel Abidin General Hospital, Banda Aceh, 24415, Indonesia
| | - Kartini Hasballah
- Department of Pharmacology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - M. Yulianto Listiawan
- Department of Dermatology, Faculty of Medicine, Universitas Airlangga/Dr. Soetomo General Hospital, Surabaya, 60131, Indonesia
| | - Sofia Sofia
- Department of Biochemistry, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Master of Public Health, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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The wastes of coffee bean processing for utilization in food: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:429-444. [PMID: 35185168 PMCID: PMC8814275 DOI: 10.1007/s13197-021-05032-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 02/12/2021] [Indexed: 02/03/2023]
Abstract
A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other phytonutrients which confer a wide range of health benefits. These wastes generated every year are usually discarded as landfill mass, mixed with animal fodder, or incinerated. Coffee wastes, due to their high content of tannins and caffeine, can degrade the soil quality and induce carcinogenicity when mixed with animal fodder. This review aims to identify the potential of coffee silver skin and spent coffee grounds, both generated as a result of the roasting process and instantization processes. Coffee husk and coffee flour are also well-known for their excellent bioactive roles. The proximate composition of coffee silverskin indicates a rich dietary fibre source and finds wide applications in bakery and other allied food products. This process could generate a value-added product and alleviate the disposing quality of remnant spent coffee grounds. Companies are exploring novel ideas of producing coffee flour obtained from drying and milling of coffee cherries for applications in day-to-day food products. Coffee and coffee waste combined with its high concentration of fibre, colorant pigments, and antioxidant compounds, has immense potential as a functional ingredient in food systems and needs to be explored further for its better utilization.
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Martuscelli M, Esposito L, Mastrocola D. The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking. Foods 2021; 10:foods10081833. [PMID: 34441610 PMCID: PMC8394139 DOI: 10.3390/foods10081833] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/26/2021] [Accepted: 08/05/2021] [Indexed: 11/16/2022] Open
Abstract
Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a "formulation approach" to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.
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12
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Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient. Foods 2021; 10:foods10061367. [PMID: 34199228 PMCID: PMC8231775 DOI: 10.3390/foods10061367] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/03/2021] [Accepted: 06/11/2021] [Indexed: 12/14/2022] Open
Abstract
By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. This research aimed to characterize coffee silver skin composition and evidence its potentiality for use as a food-safe ingredient in new formulations. Results showed an average total dietary fiber content of 50% but with a higher ratio for insoluble than soluble fiber. A high content of total phenolic compounds, chlorogenic acid, caffeine, and caffeic acid was found and correlated with the high measured antioxidant capacity. Moreover, minerals (e.g., calcium, magnesium, phosphorous, potassium, copper, iron, manganese) important for human wellbeing were found at a high level in CSS, while toxic minerals (e.g., nickel) were found at low levels. In conclusion, coffee silver skin could have an advantageous role for the recovery of valuable compounds and as a potential food-safe ingredient.
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13
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Oliveira G, Passos CP, Ferreira P, Coimbra MA, Gonçalves I. Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials. Foods 2021; 10:foods10030683. [PMID: 33806924 PMCID: PMC8005104 DOI: 10.3390/foods10030683] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 01/30/2023] Open
Abstract
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Paula Ferreira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Idalina Gonçalves
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- Correspondence:
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14
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Belmiro RH, Oliveira LDC, Geraldi MV, Maróstica Junior MR, Cristianini M. Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102608] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Hejna A. Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 121:296-330. [PMID: 33406477 DOI: 10.1016/j.wasman.2020.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
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Affiliation(s)
- Aleksander Hejna
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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16
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Oliveira G, Gonçalves I, Barra A, Nunes C, Ferreira P, Coimbra MA. Coffee silverskin and starch-rich potato washing slurries as raw materials for elastic, antioxidant, and UV-protective biobased films. Food Res Int 2020; 138:109733. [PMID: 33292966 DOI: 10.1016/j.foodres.2020.109733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 06/18/2020] [Accepted: 09/09/2020] [Indexed: 12/17/2022]
Abstract
Food processing wastes together with the perishable foodstuff loss promote environmental and societal concerns. Food byproducts can have value as a source of functional molecules for developing active packaging without food waste, under a circular economy. Nevertheless, the often-associated extraction/chemical processes compromise the sustainability of food byproducts reusability. In this work, coffee silverskin (CS) and starch, recovered from coffee roasting and potato industries, respectively, were together gelatinized to form in-situ films. Targeting to fit with the food application requirements, it is important to understand the influence of crude CS amount (1%, 5%, and 10% w/w of dry starch weight) on potato starch-based film properties. CS conferred a brownish coloration to the films, maintaining their transparency. The films colour intensity, antioxidant activity, and water tolerance were directly related with the CS dosage. Moreover, as high the CS amount, higher the elasticity, stretchability, and UV radiation absorption of the pristine films. These data emphasized that CS molecules extracted during gelatinization prevented the starch-starch hydrogen bonding and conferred functional and barrier properties. Overall, adding crude CS during potato starch gelatinization revealed to be an efficient strategy to tune the performance of potato starch-based films, opening an opportunity for valorising coffee roasting and potato byproducts.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Idalina Gonçalves
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Ana Barra
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Paula Ferreira
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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17
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Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10248790] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The aim of the study was to characterize the thermal properties of coffee silverskin and fat extracted from the material by using differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetry/derivative thermogravimetry. Additionally, the thermokinetic parameters, oxidative stability and fatty acid composition of the extracted oil were defined. Thermal decomposition of the studied coffee roasting by-product under oxygen occurred in three defined stages. The most significant changes in weight were observed in the region of 200–500 °C and correspond to polysaccharide decomposition. These results are in agreement with the data obtained from the differential scanning calorimetry curve. On the curve course of silverskin, two main exothermic peaks can be observed with a maximum at 265 and 340 °C. These exothermic events represent the transitions of hemicellulose and cellulose. Fat extracted from silverskin turned out to be a source of polyunsaturated fatty acids with the recommended n-6 to n-3 ratio reaching the value 4:1. The studied fat was characterized by low oxidative stability. Considering the obtained results, it can be stated that thermal analysis can provide fast and reliable data concerning the composition and properties of coffee silverskin and coffee silverskin oil.
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18
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Iriondo-DeHond A, Iriondo-DeHond M, del Castillo MD. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020; 10:E1219. [PMID: 32825719 PMCID: PMC7564712 DOI: 10.3390/biom10091219] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/14/2020] [Accepted: 08/18/2020] [Indexed: 12/11/2022] Open
Abstract
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
| | - Maite Iriondo-DeHond
- Food Quality Group, Department of Agricultural and Food Research, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain;
| | - María Dolores del Castillo
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
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20
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Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product. Foods 2020; 9:foods9081008. [PMID: 32727015 PMCID: PMC7466283 DOI: 10.3390/foods9081008] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 12/12/2022] Open
Abstract
The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.
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21
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Silva AS, Correa LG, Kanai RSS, Shirai MA. Effect of sugarcane bagasse addition on physical, chemical, and sensory properties of oat flour and banana cake. J Texture Stud 2020; 51:902-908. [PMID: 32519334 DOI: 10.1111/jtxs.12542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 11/28/2022]
Abstract
The objective of this work was to evaluate the effect of sugarcane bagasse (SB) addition on chemical, physical, and sensory properties of the oat flour and banana cakes. The SB was added in the amount of 3 g and 6 g/100 g solids (BC3 and BC6) to obtain cakes considered "source of fiber" and "high in fiber content," respectively. The addition of SB did not alter the chemical composition of the cakes except the dietary fiber which was higher in the BC6. The firmness of the cake increased with SB concentration, but this fact did not interfere in the sensorial acceptance of the product. The production of oat flour and banana cakes containing "high fiber content" with good sensorial acceptance was possible and demonstrated the reuse of an agro-industrial residue widely available the sugar and alcohol industry.
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Affiliation(s)
- Amanda S Silva
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Londrina, Brazil
| | - Luana G Correa
- Departamento Acadêmico de Alimentos, Universidade Tecnológica Federal do Paraná, Londrina, Brazil
| | - Rafaela S S Kanai
- SL Cereais e Alimentos, Mauá da Serra, Brazil.,Programa de Pós-graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Londrina, Brazil
| | - Marianne A Shirai
- Programa de Pós-graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Londrina, Brazil
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22
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Klingel T, Kremer JI, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier DW. A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods 2020; 9:E665. [PMID: 32455549 PMCID: PMC7278860 DOI: 10.3390/foods9050665] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/07/2020] [Accepted: 05/14/2020] [Indexed: 02/06/2023] Open
Abstract
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.
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Affiliation(s)
- Tizian Klingel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Jonathan I. Kremer
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Vera Gottstein
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Tabata Rajcic de Rezende
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany;
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
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23
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de Melo Pereira GV, de Carvalho Neto DP, Magalhães Júnior AI, do Prado FG, Pagnoncelli MGB, Karp SG, Soccol CR. Chemical composition and health properties of coffee and coffee by-products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 91:65-96. [PMID: 32035601 DOI: 10.1016/bs.afnr.2019.10.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.
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Affiliation(s)
- Gilberto V de Melo Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Dão Pedro de Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Antonio I Magalhães Júnior
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Fernanda Guilherme do Prado
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Maria Giovana B Pagnoncelli
- Department of Chemistry and Biology, Federal University of Technology-Paraná (UTFPR), Curitiba, Paraná, Brazil
| | - Susan Grace Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil.
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Peris M, Rubio-Arraez S, Castelló ML, Ortolá MD. From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods 2019; 8:foods8120660. [PMID: 31835412 PMCID: PMC6963723 DOI: 10.3390/foods8120660] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/01/2019] [Accepted: 12/05/2019] [Indexed: 01/13/2023] Open
Abstract
Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.
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Affiliation(s)
- Miguel Peris
- Department of Chemistry, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain
- Correspondence:
| | - Susana Rubio-Arraez
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
| | - María Luisa Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
| | - María Dolores Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
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25
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Iriondo-DeHond A, Rios MB, Herrera T, Rodriguez-Bertos A, Nuñez F, San Andres MI, Sanchez-Fortun S, del Castillo MD. Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions. Nutrients 2019; 11:E2693. [PMID: 31703400 PMCID: PMC6893552 DOI: 10.3390/nu11112693] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 10/31/2019] [Accepted: 11/04/2019] [Indexed: 12/29/2022] Open
Abstract
This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: "source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)". This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Maria Belen Rios
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Antonio Rodriguez-Bertos
- Department of Internal Medicine and Animal Surgery, School of Veterinary Sciences, Health Surveillance Center (VISAVET), Complutense University, Puerta de Hierro Ave, 28040 Madrid, Spain;
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Fernando Nuñez
- Centro de Biología Molecular Severo Ochoa (CBMSO, CSIC-UAM), Calle Nicolás Cabrera, 1, 28049 Madrid, Spain;
| | - Manuel Ignacio San Andres
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Sebastian Sanchez-Fortun
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
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26
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Bio-Polyethylene-Based Composites Reinforced with Alkali and Palmitoyl Chloride-Treated Coffee Silverskin. Molecules 2019; 24:molecules24173113. [PMID: 31461962 PMCID: PMC6749558 DOI: 10.3390/molecules24173113] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/21/2019] [Accepted: 08/22/2019] [Indexed: 11/26/2022] Open
Abstract
This work investigates the feasibility of using coffee silverskin (CSS) as a reinforcing agent in biobased polyethylene (BioPE) composites, by adding it in bulk and thin film samples. The effect of two different treatments, alkali bleaching (CSS_A) and esterification with palmitoyl chloride (CSS_P), on mechanical, thermal, morphological and water absorption behavior of produced materials at different CSS loading (10, 20 and 30 wt %) was investigated. A reactive graft copolymerization of BioPE with maleic anhydride was considered in the case of alkali treated CSS. It was found that, when introduced in bulk samples, improvement in the elastic modulus and a reduction in strain at maximum stress were observed with the increase in CSS fraction for the untreated and treated CSS composites, while the low aspect ratio of the CSS particles and their poor adhesion with the polymeric matrix were responsible for reduced ductility in films, decreasing crystallinity values and reduction of elastic moduli. When CSS_A and CSS_P are introduced in the matrix, a substantial reduction in the water uptake is also obtained in films, mainly due to presence of maleated PE, that builds up some interactions to eliminate the amounts of OH groups and hydrophobized CSS, due to the weakened absorption capacity of the functionalized CSS.
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27
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Wen L, Zhang Z, Rai D, Sun D, Tiwari BK. Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13191] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Le Wen
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD)National University of Ireland Dublin Ireland
- Teagasc Food Research Centre Ashtown Ireland
| | | | - Dilip Rai
- Teagasc Food Research Centre Ashtown Ireland
| | - Da‐Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD)National University of Ireland Dublin Ireland
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28
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Bertolino M, Barbosa-Pereira L, Ghirardello D, Botta C, Rolle L, Guglielmetti A, Borotto Dalla Vecchia S, Zeppa G. Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4267-4275. [PMID: 30816557 DOI: 10.1002/jsfa.9659] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Silverskin is a by-product obtained from coffee roasting. It is characterized by a high content of dietary fibre, phenolic compounds and caffeine. The aim of this study was to assess the silverskin obtained from two species of Coffea (Arabica and Robusta) at three percentages (2%, 4%, or 6%) into cow whole-milk yogurt to raise the nutraceutical value of the products and to verify the bioaccessibility of bioactive compounds during the shelf-life of 3 weeks. RESULTS The amount and origin of silverskin significantly influenced all the physicochemical parameters. Concerning the bioactive compounds, the highest levels were observed in yogurt supplemented with 6% of silverskin. Between the coffee species, Arabica yielded the highest 5-caffeoylquinic acid content and the strongest antioxidant activity, whereas Robusta gave the highest caffeine content. The digestion increased antioxidant activity in the yogurt, possibly because of greater accessibility of compounds. CONCLUSION The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Marta Bertolino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Letricia Barbosa-Pereira
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Daniela Ghirardello
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Cristian Botta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Alessandro Guglielmetti
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | | | - Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
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29
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Reduction of sucrose by inhomogeneous distribution in cake formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00176-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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30
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Gocmen D, Sahan Y, Yildiz E, Coskun M, Aroufai İA. Use of coffee silverskin to improve the functional properties of cookies. Journal of Food Science and Technology 2019; 56:2979-2988. [PMID: 31205353 DOI: 10.1007/s13197-019-03773-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2019] [Accepted: 04/04/2019] [Indexed: 10/27/2022]
Abstract
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
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Affiliation(s)
- Duygu Gocmen
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Yasemin Sahan
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Elif Yildiz
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Meral Coskun
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - İdriss Amit Aroufai
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
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