Caracterización química de una nueva variedad de Coffea arabica L. cosechado en 2016 en Huatusco, Veracruz-México

The varieties of coffee resistant to pests and diseases as an alternative use to maintain their production, must first adapt to the soil conditions of the cultivated regions, present an adequate production yield (kg/ha) and contain quality chemical markers, which will impact on the aromatic and sensory profile in your drink. The objective of this work was to characterize chemically the hybrid variety of coffee “Millennium” (H10®), introduced in 2015 in Veracruz, Mexico and compare it with the variety “Typica” (VT). The content of lipids, protein, caffeine, sucrose and 5-O-caffeoyl-quinic acid (5-CQA) was studied in green coffee grains, by classical and chromatographic methods (HPLC); and the volatile fraction in green and roasted grains, was studied by the coupling technique of: HS-SPME-GC-MS and by the direct incidence of plasma ray on coffee beans (UPLC-ESI-MS/MS). The dry matter values of caffeine (0.8g/100g) and sucrose (6.6/100g) in green beans were similar in H10® to those in VT. The content of lipids and 5-CQA, of H10®, showed a significant positive difference of +6.1g and +0.1g per 100g respectively and a significantly lower protein content of -2.5g/100g with respect to the VT. Of a total of 24 volatile organic compounds identified by HS-SPME-GC-SM in roasted samples, only 2-methylpropanal, 3-acetyl-1-methylpyrrole and myrcene, were present in the H10® variety with respect to VT. The study by UPLC-ESI-MS/MS, showed in green and roasted beans a total of 87 more intense ions, where in green coffee, the H10® variety was characterized by 19 ions and the VT by an ion. For roasted coffee, 6 bins between 85.97 and 290.87m/z, characterized the volatile fraction of H10®, while 7 bins between 80.02 and 470.21m/z characterized the volatile fraction of the VT.Las variedades de café resistentes a plagas y enfermedades como uso alternativo para mantener su producción, deben adaptarse a las condiciones edafológicas de las regiones cultivadas, presentar un rendimiento de producción adecuado (kg/ha) y contener marcadores químicos de calidad, que impacten en el perfil aromático y sensorial en su bebida. El objetivo de este trabajo fue analizar la composición química de los granos verde y tostado de dos variedades de Coffea arabica (variedad híbrida de café “Milenio” (H10®), introducida en el año 2015 en Veracruz, México y la variedad “Typica”). Se determinó en grano de café verde, el contenido de lípidos, proteína, cafeína, sacarosa y ácido 5-O-cafeoil-quínico (5-CQA). Se comparó cualitativamente la fracción volátil de granos verde y tostado mediante la incidencia directa de rayo de plasma sobre los granos de ambas variedades estudiadas de café. (UPLC-ESI-MS/MS). Los valores en materia seca de cafeína (0.8g/100g) y sacarosa (6.6/100g) en granos verdes fueron similares en H10® a los de VT. El contenido de lípidos y (5-CQA), de H10®, presentaron diferencia significativa positiva de +6.1g y +0.1g por 100g  respectivamente y un contenido significativamente menor de proteína de -2.5g/100g con respecto a la VT. De un total de 24 compuestos orgánicos volátiles identificados por HS-SPME-GC-SM, sólo el 2-metilpropanal, 3-acetil-1-metilpirrol y mirceno, fueron identificados en granos tostados en la variedad H10® con respecto a la VT. El estudio por UPLC-ESI-MS/MS, mostró en granos verde y tostado un total de 87 iones más intensos, donde en café verde, la variedad H10® se caracterizó por 19 iones y la VT por un ion. Para café tostado, 6 bins entre 85.97 y 290.87 m/z, caracterizaron la fracción volátil de H10®, mientras que 7 bins entre 80.02 y 470.21 m/z caracterizaron la fracción volátil de la VT.

Caracterización química de una nueva variedad de Coffea arabica L. cosechado en 2016 en Huatusco, Veracruz-México

The varieties of coffee resistant to pests and diseases as an alternative use to maintain their production, must first adapt to the soil conditions of the cultivated regions, present an adequate production yield (kg/ha) and contain quality chemical markers, which will impact on the aromatic and sensory profile in your drink. The objective of this work was to characterize chemically the hybrid variety of coffee “Millennium” (H10®), introduced in 2015 in Veracruz, Mexico and compare it with the variety “Typica” (VT). The content of lipids, protein, caffeine, sucrose and 5-O-caffeoyl-quinic acid (5-CQA) was studied in green coffee grains, by classical and chromatographic methods (HPLC); and the volatile fraction in green and roasted grains, was studied by the coupling technique of: HS-SPME-GC-MS and by the direct incidence of plasma ray on coffee beans (UPLC-ESI-MS/MS). The dry matter values of caffeine (0.8g/100g) and sucrose (6.6/100g) in green beans were similar in H10® to those in VT. The content of lipids and 5-CQA, of H10®, showed a significant positive difference of +6.1g and +0.1g per 100g respectively and a significantly lower protein content of -2.5g/100g with respect to the VT. Of a total of 24 volatile organic compounds identified by HS-SPME-GC-SM in roasted samples, only 2-methylpropanal, 3-acetyl-1-methylpyrrole and myrcene, were present in the H10® variety with respect to VT. The study by UPLC-ESI-MS/MS, showed in green and roasted beans a total of 87 more intense ions, where in green coffee, the H10® variety was characterized by 19 ions and the VT by an ion. For roasted coffee, 6 bins between 85.97 and 290.87m/z, characterized the volatile fraction of H10®, while 7 bins between 80.02 and 470.21m/z characterized the volatile fraction of the VT.Las variedades de café resistentes a plagas y enfermedades como uso alternativo para mantener su producción, deben adaptarse a las condiciones edafológicas de las regiones cultivadas, presentar un rendimiento de producción adecuado (kg/ha) y contener marcadores químicos de calidad, que impacten en el perfil aromático y sensorial en su bebida. El objetivo de este trabajo fue analizar la composición química de los granos verde y tostado de dos variedades de Coffea arabica (variedad híbrida de café “Milenio” (H10®), introducida en el año 2015 en Veracruz, México y la variedad “Typica”). Se determinó en grano de café verde, el contenido de lípidos, proteína, cafeína, sacarosa y ácido 5-O-cafeoil-quínico (5-CQA). Se comparó cualitativamente la fracción volátil de granos verde y tostado mediante la incidencia directa de rayo de plasma sobre los granos de ambas variedades estudiadas de café. (UPLC-ESI-MS/MS). Los valores en materia seca de cafeína (0.8g/100g) y sacarosa (6.6/100g) en granos verdes fueron similares en H10® a los de VT. El contenido de lípidos y (5-CQA), de H10®, presentaron diferencia significativa positiva de +6.1g y +0.1g por 100g  respectivamente y un contenido significativamente menor de proteína de -2.5g/100g con respecto a la VT. De un total de 24 compuestos orgánicos volátiles identificados por HS-SPME-GC-SM, sólo el 2-metilpropanal, 3-acetil-1-metilpirrol y mirceno, fueron identificados en granos tostados en la variedad H10® con respecto a la VT. El estudio por UPLC-ESI-MS/MS, mostró en granos verde y tostado un total de 87 iones más intensos, donde en café verde, la variedad H10® se caracterizó por 19 iones y la VT por un ion. Para café tostado, 6 bins entre 85.97 y 290.87 m/z, caracterizaron la fracción volátil de H10®, mientras que 7 bins entre 80.02 y 470.21 m/z caracterizaron la fracción volátil de la VT.

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin–Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten’s elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer’s disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

International audienceThe use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes. However, there are still controversies in scientific reports because some mention that there are no significant differences in the sensory characteristics of the final product. Others mention that the fermentation of cocoa by yeast has a significant influence on improving the sensory attributes of the final product. However, using yeasts as starter cultures for cocoa bean fermentation is recommended to homogenize sensory attributes such as notes and flavors in chocolate