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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/620 |
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| author | Amaia Iriondo-DeHond Ana Sofía Elizondo Maite Iriondo-DeHond Maria Belén Ríos Romina Mufari Jose A. Mendiola Elena Ibañez Maria Dolores del Castillo |
| author_facet | Amaia Iriondo-DeHond Ana Sofía Elizondo Maite Iriondo-DeHond Maria Belén Ríos Romina Mufari Jose A. Mendiola Elena Ibañez Maria Dolores del Castillo |
| author_sort | Amaia Iriondo-DeHond |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T19:54:01Z |
| format | Article |
| id | doaj.art-e2313b770927445e97af81769920c85b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:54:01Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e2313b770927445e97af81769920c85b2023-11-20T00:11:28ZengMDPI AGFoods2304-81582020-05-019562010.3390/foods9050620Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and AcrylamideAmaia Iriondo-DeHond0Ana Sofía Elizondo1Maite Iriondo-DeHond2Maria Belén Ríos3Romina Mufari4Jose A. Mendiola5Elena Ibañez6Maria Dolores del Castillo7Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, SpainOur 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.https://www.mdpi.com/2304-8158/9/5/620acrylamidecoffee cascarafood safetyinstant beverageMaillard reactionmelanoidins |
| spellingShingle | Amaia Iriondo-DeHond Ana Sofía Elizondo Maite Iriondo-DeHond Maria Belén Ríos Romina Mufari Jose A. Mendiola Elena Ibañez Maria Dolores del Castillo Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide Foods acrylamide coffee cascara food safety instant beverage Maillard reaction melanoidins |
| 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 | acrylamide coffee cascara food safety instant beverage Maillard reaction melanoidins |
| url | https://www.mdpi.com/2304-8158/9/5/620 |
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