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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Autores: Iriondo DeHond, Amaia, Elizondo, Ana Sofía, Iriondo DeHond, Maite, Ríos, Maria Belén, Mufari, Jesica Romina, Mendiola, Jose A., Ibañez, Elena, del Castillo, Maria Dolores
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:Argentina
Institución:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/125080
Acceso en línea:http://hdl.handle.net/11336/125080
Access Level:acceso abierto
Palabra clave:ACRYLAMIDE
COFFEE CASCARA
FOOD SAFETY
INSTANT BEVERAGE
MAILLARD REACTION
MELANOIDINS
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv 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
spellingShingle Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide
Iriondo DeHond, Amaia
ACRYLAMIDE
COFFEE CASCARA
FOOD SAFETY
INSTANT BEVERAGE
MAILLARD REACTION
MELANOIDINS
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
title_short 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_sort Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide
dc.creator.none.fl_str_mv Iriondo DeHond, Amaia
Elizondo, Ana Sofía
Iriondo DeHond, Maite
Ríos, Maria Belén
Mufari, Jesica Romina
Mendiola, Jose A.
Ibañez, Elena
del Castillo, Maria Dolores
author Iriondo DeHond, Amaia
author_facet Iriondo DeHond, Amaia
Elizondo, Ana Sofía
Iriondo DeHond, Maite
Ríos, Maria Belén
Mufari, Jesica Romina
Mendiola, Jose A.
Ibañez, Elena
del Castillo, Maria Dolores
author_role author
author2 Elizondo, Ana Sofía
Iriondo DeHond, Maite
Ríos, Maria Belén
Mufari, Jesica Romina
Mendiola, Jose A.
Ibañez, Elena
del Castillo, Maria Dolores
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv ACRYLAMIDE
COFFEE CASCARA
FOOD SAFETY
INSTANT BEVERAGE
MAILLARD REACTION
MELANOIDINS
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
topic ACRYLAMIDE
COFFEE CASCARA
FOOD SAFETY
INSTANT BEVERAGE
MAILLARD REACTION
MELANOIDINS
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
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.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/125080
Iriondo DeHond, Amaia; Elizondo, Ana Sofía; Iriondo DeHond, Maite; Ríos, Maria Belén; Mufari, Jesica Romina; et al.; Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 5; 12-5-2020; 1-18; 620
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/125080
identifier_str_mv Iriondo DeHond, Amaia; Elizondo, Ana Sofía; Iriondo DeHond, Maite; Ríos, Maria Belén; Mufari, Jesica Romina; et al.; Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 5; 12-5-2020; 1-18; 620
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/5/620
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9050620
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv MDPI Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196466896437248
spelling Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamideIriondo DeHond, AmaiaElizondo, Ana SofíaIriondo DeHond, MaiteRíos, Maria BelénMufari, Jesica RominaMendiola, Jose A.Ibañez, Elenadel Castillo, Maria DoloresACRYLAMIDECOFFEE CASCARAFOOD SAFETYINSTANT BEVERAGEMAILLARD REACTIONMELANOIDINShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Our 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.Fil: Iriondo DeHond, Amaia. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Elizondo, Ana Sofía. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Iriondo DeHond, Maite. Instituto Madrileño de Investigación y Desarrollo Rural; EspañaFil: Ríos, Maria Belén. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Mufari, Jesica Romina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Ciencias y Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Investigaciones Biológicas y Tecnológicas. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales. Instituto de Investigaciones Biológicas y Tecnológicas; Argentina. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Mendiola, Jose A.. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: Ibañez, Elena. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaFil: del Castillo, Maria Dolores. Consejo Superior de Investigaciones Científicas. Instituto de Investigación en Ciencias de la Alimentación; EspañaMDPI Multidisciplinary Digital Publishing Institute2020-05-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/125080Iriondo DeHond, Amaia; Elizondo, Ana Sofía; Iriondo DeHond, Maite; Ríos, Maria Belén; Mufari, Jesica Romina; et al.; Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide; MDPI Multidisciplinary Digital Publishing Institute; Foods; 9; 5; 12-5-2020; 1-18; 6202304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/9/5/620info:eu-repo/semantics/altIdentifier/doi/10.3390/foods9050620info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:28:54Zoai:ri.conicet.gov.ar:11336/125080instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:28:54.76CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15.81155

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