Cookies enriched with coffee silverskin powder and coffee silverskin ultrasound extract to enhance fiber content and antioxidant properties

CAFÉ

ALIMENTOS

GALLETAS

ACTIVIDAD ANTIOXIDANTE

BIBLIOGRAFIA NACIONAL QUIMICA

2023

Coffee is one of the most significant beverages consumed worldwide. However, the substantial production and consumption of coffee has led to the generation of large amounts of by-products, such as coffee silverskin (CS). The first objective was to study the ultrasound-assisted extraction (UAE) conditions from CS according to a simple factorial design, in order to obtain natural extracts as a source of polyphenols and caffeine with high antioxidant activity. The second objective was to include CS powder (CSP) or ultrasound CS extract (UCSE) in the elaboration of cookies, in order to obtain an enriched food product with potential health benefits for consumers. CS was characterized in terms of moisture, protein, lipids, ash, total dietary fiber, total phenol content (TPC) and antioxidant activity. The UCSE was characterized in terms of extraction yield, TPC, caffeine content and antioxidant activity (ABTS and ORAC assays). The best UCSE used for cookie elaboration was obtained at 60 min and 180 W with the following values: 8.8 % wt; 36.8 mg GAE/g; 62.7 μmol caffeine/g; 491.1 μmol/g (ABTS assay); 1012.4 μmol/g (ORAC assay). Finally, the cookies were sensory and chemically characterized. In the cookies containing UCSE the sensory acceptability was not modified with respect to the control cookies and an increase in TPC and antioxidant activity was achieved. However, the incorporation of CSP lead to a decrease in the acceptability despite the fact that the cookies constitute a source of fiber. Results reinforce the use of green extraction technologies to obtain antioxidants compounds from natural sources.

Applied Food Research v. 4, n°1, 2024. -- e100373

Elsevier

2023

Información sobre Derechos de Autor

(Por favor lea este aviso antes de abrir los documentos u objetos)

La legislación uruguaya protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)

ADVERTENCIA - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.

PDF

9 p.

Inglés

Artículo

10.1016/j.afres.2023.100373