Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews
Micronutrient deficiencies are of great public health and socioeconomic importance. Food fortification has been widely used as a simple low-cost resource to increase mineral intake. Considering that coffee is the most consumed food product worldwide, in this study, C. arabica and C. canephora seeds...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-01-01
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| Series: | Beverages |
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| Online Access: | http://www.mdpi.com/2306-5710/5/1/4 |
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| author | Angela Soares Nathalia M. Barros Tatiana D Saint’Pierre Juliana De P. Lima Verônica Calado Carmen. M Donangelo Adriana Farah |
| author_facet | Angela Soares Nathalia M. Barros Tatiana D Saint’Pierre Juliana De P. Lima Verônica Calado Carmen. M Donangelo Adriana Farah |
| author_sort | Angela Soares |
| collection | DOAJ |
| description | Micronutrient deficiencies are of great public health and socioeconomic importance. Food fortification has been widely used as a simple low-cost resource to increase mineral intake. Considering that coffee is the most consumed food product worldwide, in this study, C. arabica and C. canephora seeds were roasted, ground, and fortified with three salts of iron, zinc, and calcium as part of the selection of appropriate mineral vehicles for fortification. After ranking the performance through a test by a trained tasters’ panel, only two salts for each mineral remained. Mineral recoveries were evaluated by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) in filtered (paper and nylon filters) and espresso brews. The best mean recoveries for each mineral in espresso brew prepared from fortified coffees were: 80.8% of iron as ferrous bisglycinate chelate, 75.4% of zinc as zinc lactate, and 72.1% of calcium as calcium lactate. These better ranked salts by the tasters’ panel. In filtered brews, mean recovery values of 51.1%, 47.6%, and 51.6% were obtained for the same mineral salts, respectively. No difference or very small differences were observed between species and types of filter. The results implications are discussed. |
| first_indexed | 2024-12-21T23:43:27Z |
| format | Article |
| id | doaj.art-23f53643fa3b4371b2db26cb3b6fb3df |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-12-21T23:43:27Z |
| publishDate | 2019-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-23f53643fa3b4371b2db26cb3b6fb3df2022-12-21T18:46:09ZengMDPI AGBeverages2306-57102019-01-0151410.3390/beverages5010004beverages5010004Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso BrewsAngela Soares0Nathalia M. Barros1Tatiana D Saint’Pierre2Juliana De P. Lima3Verônica Calado4Carmen. M Donangelo5Adriana Farah6Lab. de Química e Bioatividade de Alimentos, Inst. de Nutrição, Univ. Federal do Rio de Janeiro, Rio de Janeiro 21941-902, BrasilLab. de Química e Bioatividade de Alimentos, Inst. de Nutrição, Univ. Federal do Rio de Janeiro, Rio de Janeiro 21941-902, BrasilLab. de Espectrometria de Emissão, Inst. de Química, Pontifícia Univ. Católica do Rio de Janeiro, Rio de Janeiro 22451-900, BrasilLab. de Química e Bioatividade de Alimentos, Inst. de Nutrição, Univ. Federal do Rio de Janeiro, Rio de Janeiro 21941-902, BrasilLab. de Reologia e Análises térmicas, Escola de Química, Univ. Federal do Rio de Janeiro, Rio de Janeiro 21941-909, BrasilEscuela de Nutrición, Univ. de Montevideo, Montevideo 11100, UruguayLab. de Química e Bioatividade de Alimentos, Inst. de Nutrição, Univ. Federal do Rio de Janeiro, Rio de Janeiro 21941-902, BrasilMicronutrient deficiencies are of great public health and socioeconomic importance. Food fortification has been widely used as a simple low-cost resource to increase mineral intake. Considering that coffee is the most consumed food product worldwide, in this study, C. arabica and C. canephora seeds were roasted, ground, and fortified with three salts of iron, zinc, and calcium as part of the selection of appropriate mineral vehicles for fortification. After ranking the performance through a test by a trained tasters’ panel, only two salts for each mineral remained. Mineral recoveries were evaluated by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) in filtered (paper and nylon filters) and espresso brews. The best mean recoveries for each mineral in espresso brew prepared from fortified coffees were: 80.8% of iron as ferrous bisglycinate chelate, 75.4% of zinc as zinc lactate, and 72.1% of calcium as calcium lactate. These better ranked salts by the tasters’ panel. In filtered brews, mean recovery values of 51.1%, 47.6%, and 51.6% were obtained for the same mineral salts, respectively. No difference or very small differences were observed between species and types of filter. The results implications are discussed.http://www.mdpi.com/2306-5710/5/1/4coffeefortificationironcalciumzincmineralsbrewing methodsICP-OES |
| spellingShingle | Angela Soares Nathalia M. Barros Tatiana D Saint’Pierre Juliana De P. Lima Verônica Calado Carmen. M Donangelo Adriana Farah Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews Beverages coffee fortification iron calcium zinc minerals brewing methods ICP-OES |
| title | Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews |
| title_full | Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews |
| title_fullStr | Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews |
| title_full_unstemmed | Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews |
| title_short | Fortification of Ground Roasted Coffees with Iron, Zinc, and Calcium Salts: Evaluation of Minerals Recovery in Filtered and Espresso Brews |
| title_sort | fortification of ground roasted coffees with iron zinc and calcium salts evaluation of minerals recovery in filtered and espresso brews |
| topic | coffee fortification iron calcium zinc minerals brewing methods ICP-OES |
| url | http://www.mdpi.com/2306-5710/5/1/4 |
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