美拉德反应
化学
食品科学
咖啡因
丙烯酰胺
抗氧化剂
溴酸钾
糖
有机化学
单体
医学
内分泌学
催化作用
聚合物
作者
Amaia Iriondo-DeHond,Ana Isabel Barquero Elizondo,Maite Iriondo-DeHond,María Luisa Hernández Ríos,Romina Mufari,Jose A. Mendiola,Alejandro Cifuentes,María Dolores del Castillo
出处
期刊:Foods
[MDPI AG]
日期:2020-05-12
卷期号:9 (5): 620-620
被引量:26
摘要
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.
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