Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.Fil: Iriondo DeHond, Amaia. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Elizondo, Ana Sofía. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Iriondo DeHond, Maite. Instituto Madrileño de Investigación y Desarrollo Rural; EspañaFil: Ríos, Maria Belén. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Mufari, Jesica Romina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Mendiola, Jose A.. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Ibañez, Elena. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: del Castillo, Maria Dolores. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; Españ

A healthy and safe instant coffee cascara beverage for teenagers and adults

Trabajo presentado a las XXIV Jornadas Internacionales de Nutrición Práctica, celebradas en la Fundación Pablo VI (Madrid) los días 12 y 13 de febrero de 2020.Peer reviewe

Determinación in vitro del potencial antioxidante y respuesta de glucosa postprandrial de yogures formulados con subproductos de la industria del café

Trabajo presentado al XII Congreso Internacional Nutrición, Alimentación y Dietética, celebrado en Madrid el 11 y 12 de abril de 2018.[Introducción] Coffee processing byproducts, such as coffe silverskin (tegument of the coffee bean) and cascara (outer skin of the coffee berry), have potential health promoting properties due to the presence of bioactive compounds. Their use as novel ingredients in the development of functional yogurts is a means of valorizing these fractions and incorporating bioactive compounds in the human diet. Dairy products are one of the biggest market segment among functional foods. We selected yogurt, as it is one of the food products most preferred by consumers as a carrier for functional ingredients.[Objetivos] The present research aimed to study the antioxidant capacity and inhibitory effect on α-glucosidase of coffee-silverskin-extract (CSE) and cascara-extract (CAE). We also studied the feasibility of using yogurt for vehiculization of bioactive compounds involved in the regulation of carbohydrate metabolism.[Métodos] Extract preparation: Coffee by-product extracts were obtained as described in WO2013004873A1 and were added in the milk base prior to fermentation. Yogurt design: Yogurts formulations were made using UHT cow milk, a commercial soluble dietary fiber and CSE and/or CAE. As a result, 8 yogurt formulations were designed where coffee by-product extracts were included in regular yogurt or yogurts complying with the nutritional claim “high in fiber”. Antioxidant capacity: The antioxidant capacity of CSE, CE and formulated yogurts was measured by the ABTS•+ decolourisation assay. Trolox (0.02-0.25mM) and clorogenic acid (CGA) (0.02-0.25mM) were used as references compounds for quantification. Enzymatic inhibition assay: The study of the inhibition of α-glucosidase was performed using acarbose as inhibitor of reference.[Resultados] Antioxidant capacity: The antioxidant capacity of CSE (135.68mg eq. CGA/g extract, 117.97mg eq. Trolox/g extract) was significantly greater than that of CAE (46.39mg eq. CGA/g extract, 41.25mg eq. Trolox/g extract) (p0.05). Yogurts containing both extracts showed a synergistic effect, increasing the antioxidant capacity of the yogurts by 177% compared to the control. Enzymatic inhibition: CSE and CAE inhibited the activity of α-glucosidase, showing IC50 values of 140μg/mL and 270μg/mL. Yogurts containing CAE and CSE showed significantly higher inhibition of α-glucosidase than the control.[Discusión] To our knowledge, it is the first time that the inhibitory effect of CAE on α-glucosidase is described. As shown for CSE, this effect may be due to the presence of intrinsic polyphenolic compounds.[Conclusiones] The addition of coffee byproduct extracts as novel ingredients in yogurt formulations improved the antioxidant capacity and inhibition of the enzymatic activity of α-glucosidase. Moreover, yogurts containing soluble dietary fiber showed similar results to their homologous formulation without fiber, suggesting that fiber addition did not interfere with the product’s functional properties. Therefore, yogurts high in dietary fiber containing bioactive compounds from coffee byproduct extracts open a new market segment of functional foods involved in the regulation of postprandial glucose response.Este trabajo ha sido financiado por el proyecto SUSCOFFEE (AGL2014EE (AGL2014-57239 -R). M. Iriondo-DeHond agradece al IMIDRA su beca predoctoral.Peer reviewe

Aprovechamiento de subproductos de café

II Taller de Aprovechamiento de Subproductos de café taller celebrado de manera virtual el día 3 de marzo de 2021, con una duración de 2 horas y dirigido a productoras y productores de café miembros de varias organizaciones cafetaleras ubicadas en el Departamento de La Paz, Honduras.Proyecto de cooperación al desarrollo “Generar oportunidades de desarrollo sostenible para 990 familias de La Paz (Honduras) mediante el aprovechamiento de subproductos del café”, financiado por la AECID.Peer reviewe

Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts

Trabajo presentado a la 5th International ISEKI_Food Conference: >The food system approach: new challenges for education, research and industry>, celebrada en Stuttgart (Alemania) del 3 al 5 de julio de 2018.This research was funded by AGL2014-57239-R and FP16-LACT. M. Iriondo-DeHond gratefully acknowledges IMIDRA for her PhD grant.Peer Reviewe

Spray drying technology for the sustainable production of instant coffee fruit cascara

Trabajo presentado a la 4th Nordic Baltic Drying Conference, celebrada en Wrocław (Polonia) del 7 al 9 de septiembre de 2022.Peer reviewe

Kiwiño (Actinidia arguta miq), una fuente de antioxidantes prara una dieta saludable y sostenible

Trabajo presentado a las XXVI Jornadas Internacionales de Nutrición Práctica y al XV Congreso Internacional de la Sociedad Española de Dietética y Ciencias de la Alimentación, Sociedad Española de Dietética y Ciencias de la Alimentación, celebrados en Madrid del 29 al 31 de marzo de 2022.Peer reviewe

Coffee antioxidants in chronic diseases

Oxidative stress is associated to the risk of developing chronic diseases. A diet rich in antioxidants has been proposed as a habit to achieve an effective reduction of chronic diseases. Coffee is one of the most consumed beverages worldwide. The regular intake of coffee (three cups per day) may provide 0.5–1 g of chlorogenic acid, which is a powerful dietary antioxidant. Other natural compounds which resist roasting conditions also contribute to the overall antioxidant properties of the beverage prepared from roasted beans. In addition, the roasting process dramatically affects the chemical composition of green beans giving rise to coffee processing antioxidants. The present chapter provides an overview of the antioxidant compounds so far identified in the coffee beverage, as well as their potential impact in the in vivo antioxidant defense and in chronic diseases. Considering its high antioxidant content, drinking coffee may contribute to the reduction of the risk of developing some chronic diseases and, therefore, this habit should be considered in healthy lifestyle recommendations. In this way, this common behavior in many countries may be of significance to public health.The SUSCOFFEE Project (AGL2014-57239-R): Sustainable coffee production and consumption: Valorization of coffee waste into food ingredients funded this work. Fernandez-Gomez, B. is a fellow of the FPI predoctoral program of MINECO (BES-2011-046827). Martinez-Saez, N. thanks the Autonomous University of Madrid (UAM), Spain, for her FPI-predoc fellowship. Iriondo-DeHond, A. is a fellow of the FPI predoctoral program of the Ministry of Economy and Competitiveness (BES-2015-072191). Rebollo-Hernanz, M. thanks the JAE Intro fellowship (JAEINT_15_00086) and the FPU predoctoral program of the Ministry of Education, Culture and Sports (FPU15/04238).Peer reviewe

Dwarf kiwi (Actinidia arguta Miq.), a source of antioxidants for a healthy and sustainable diet

This article belongs to the Special Issue Plant Foods Ingredients as Functional Foods and Nutraceuticals.The feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHEap, Reproducible (QUENCHER) (DPPH, FRAP, Folin–Ciocalteu), applied for the first time to analyze kiwi fruits. With this methodology, all the molecules with antioxidant capacity are measured together in a single step, even those with high molecular weight or poor solubility in aqueous extraction systems, such as antioxidant dietary fiber. The effect of kiwi extracts on physiological and induced intracellular reactive oxygen species (ROS) production on IEC-6 cells was also analyzed, as well as total phenolic content (TPC) by Fast Blue BB, flavonols, hydroxycinnamic acids, and hydroxybenzoic acids. A. arguta fruits showed the highest values in all the antioxidant assays, being remarkably higher than the other kiwi species for Q-FRAP and Q-DPPH. Dwarf kiwi showed the highest potential in reducing physiological ROS and the highest values of TPC (54.57 mgGAE/g), being hydroxybenzoic acids the main phenolic family found (2.40 mgGAE/g). Therefore, dwarf kiwi fruits are a natural source of antioxidants compared to conventional kiwi fruits, being a sustainable and healthy alternative to diversify fruits in the diet.Funding was provided by the ALIMNOVA UCM Research Group 951505 (ref. GRFN17-21), OTRI-UCM-Fundación Sabor y Salud (ref. 317/2020), CSIC (201970E117), and Ministerio de Ciencia e Innovación (PID2019-111510RB-I00).Peer reviewe