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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278827/ https://www.ncbi.nlm.nih.gov/pubmed/32408584 http://dx.doi.org/10.3390/foods9050620 |
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author | Iriondo-DeHond, Amaia Elizondo, Ana Sofía Iriondo-DeHond, Maite Ríos, Maria Belén Mufari, Romina Mendiola, Jose A. Ibañez, Elena del Castillo, Maria Dolores |
author_facet | Iriondo-DeHond, Amaia Elizondo, Ana Sofía Iriondo-DeHond, Maite Ríos, Maria Belén Mufari, Romina Mendiola, Jose A. Ibañez, Elena del Castillo, Maria Dolores |
author_sort | Iriondo-DeHond, Amaia |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7278827 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72788272020-06-12 Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide Iriondo-DeHond, Amaia Elizondo, Ana Sofía Iriondo-DeHond, Maite Ríos, Maria Belén Mufari, Romina Mendiola, Jose A. Ibañez, Elena del Castillo, Maria Dolores Foods Article 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. MDPI 2020-05-12 /pmc/articles/PMC7278827/ /pubmed/32408584 http://dx.doi.org/10.3390/foods9050620 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Iriondo-DeHond, Amaia Elizondo, Ana Sofía Iriondo-DeHond, Maite Ríos, Maria Belén Mufari, Romina Mendiola, Jose A. Ibañez, Elena del Castillo, Maria Dolores Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide |
title | Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide |
title_full | Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide |
title_fullStr | Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide |
title_full_unstemmed | Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide |
title_short | Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide |
title_sort | assessment of healthy and harmful maillard reaction products in a novel coffee cascara beverage: melanoidins and acrylamide |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278827/ https://www.ncbi.nlm.nih.gov/pubmed/32408584 http://dx.doi.org/10.3390/foods9050620 |
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