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Feng J, Schroën K, Guyot S, Gacel A, Fogliano V, Berton-Carabin CC. Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4717-4728. [PMID: 36892016 PMCID: PMC10037332 DOI: 10.1021/acs.jafc.2c07365] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 02/19/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffee. Coffee fractions with different molecular weights were extracted from roasted coffee beans. These components were positioned either at the interface or in the continuous phase of emulsions where they contributed to emulsion stability via different pathways. Coffee brew as a whole, and its high-molecular-weight fraction (HMWF), was able to form emulsions with good physical stability and excellent oxidative stability. When added post-homogenization to the continuous phase of dairy protein-stabilized emulsions, all coffee fractions were able to slow down lipid oxidation considerably without altering the physical stability of emulsions, though HMWF was more effective in retarding lipid oxidation than whole coffee brew or low-molecular-weight fraction. This is caused by various effects, such as the antioxidant properties of coffee extracts, the partitioning of components in the emulsions, and the nature of the phenolic compounds. Our research shows that coffee extracts can be used effectively as multifunctional stabilizers in dispersed systems leading to emulsion products with high chemical and physical stability.
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Affiliation(s)
- Jilu Feng
- Food
Quality and Design Group, Wageningen University
and Research, 6708WG Wageningen, Netherlands
- Food
Process and Engineering Group, Wageningen
University and Research, 6708WG Wageningen, Netherlands
| | - Karin Schroën
- Food
Process and Engineering Group, Wageningen
University and Research, 6708WG Wageningen, Netherlands
| | | | | | - Vincenzo Fogliano
- Food
Quality and Design Group, Wageningen University
and Research, 6708WG Wageningen, Netherlands
| | - Claire C. Berton-Carabin
- Food
Process and Engineering Group, Wageningen
University and Research, 6708WG Wageningen, Netherlands
- INRAE,
UR BIA, F-44316 Nantes, France
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2
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Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04035-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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3
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Huang L, Dong JL, Zhang KY, Zhu YY, Shen RL, Qu LB. Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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Tian T, Freeman S, Corey M, German JB, Barile D. Effect of Roasting on Oligosaccharide Abundance in Arabica Coffee Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10067-10076. [PMID: 30175920 DOI: 10.1021/acs.jafc.8b02641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Emerging research into the bioactivities of indigestible carbohydrates is illuminating the potential of various foods and food streams to serve as novel sources of health-promoting compounds. Oligosaccharides (OS) are widely present in milks and some plants. Our previous research demonstrated the presence of OS in brewed coffee and spent coffee grounds. Armed with this new knowledge, the next step toward improving the utilization of these valuable components involved investigating the effect of roasting on the formation and abundance of coffee OS. In the present study, we used advanced mass spectrometry to analyze a variety of coffee samples and demonstrated that a great structural diversity and increased abundance of OS is associated with higher roasting intensity. The present investigation also evaluated methods for OS extraction and fractionation. A preparative-scale chromatographic method, based on activated carbon, was developed to isolate enough amounts of OS from coffee to enable future confirmation of prebiotic and other in vitro activities.
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Affiliation(s)
| | | | - Mark Corey
- Keurig Green Mountain, Inc. , Waterbury , Vermont 05676 , United States
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5
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014. MASS SPECTROMETRY REVIEWS 2018; 37:353-491. [PMID: 29687922 DOI: 10.1002/mas.21530] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Accepted: 11/29/2016] [Indexed: 06/08/2023]
Abstract
This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.
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Affiliation(s)
- David J Harvey
- Target Discovery Institute, Nuffield Department of Medicine, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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6
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Ferreira SS, Passos CP, Cepeda MR, Lopes GR, Teixeira-Coelho M, Madureira P, Nunes FM, Vilanova M, Coimbra MA. Structural polymeric features that contribute to in vitro immunostimulatory activity of instant coffee. Food Chem 2018; 242:548-554. [DOI: 10.1016/j.foodchem.2017.09.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 07/31/2017] [Accepted: 09/12/2017] [Indexed: 02/06/2023]
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7
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Advanced analysis of polysaccharides, novel functional components in food and medicine dual purposes Chinese herbs. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.06.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Moreira ASP, Nunes FM, Simões C, Maciel E, Domingues P, Domingues MRM, Coimbra MA. Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction. Food Chem 2017; 227:422-431. [PMID: 28274453 DOI: 10.1016/j.foodchem.2017.01.107] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 01/11/2017] [Accepted: 01/19/2017] [Indexed: 01/30/2023]
Abstract
Under roasting conditions, polysaccharides depolymerize and also are able to polymerize, forming new polymers through non-enzymatic transglycosylation reactions (TGRs). TGRs can also occur between carbohydrates and aglycones, such as the phenolic compounds present in daily consumed foods like coffee. In this study, glycosidically-linked phenolic compounds were quantified in coffee melanoidins, the polymeric nitrogenous brown-colored compounds formed during roasting, defined as end-products of Maillard reaction. One third of the phenolics present were in glycosidically-linked form. In addition, the roasting of solid-state mixtures mimicking coffee beans composition allowed the conclusion that proteins play a regulatory role in TGRs extension and, consequently, modulate melanoidins composition. Overall, the results obtained showed that TGRs are a main mechanism of phenolics incorporation in melanoidins and are inhibited by amino groups through Maillard reaction.
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Affiliation(s)
- Ana S P Moreira
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal.
| | - Cristiana Simões
- CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal.
| | - Elisabete Maciel
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; CESAM, Department of Biology, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Pedro Domingues
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | | | - Manuel A Coimbra
- QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
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9
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Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study. Carbohydr Polym 2016; 141:253-62. [DOI: 10.1016/j.carbpol.2016.01.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Revised: 12/09/2015] [Accepted: 01/01/2016] [Indexed: 01/02/2023]
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10
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Moreira ASP, Simões J, Nunes FM, Evtuguin DV, Domingues P, Coimbra MA, Domingues MRM. Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1831-1840. [PMID: 26855252 DOI: 10.1021/acs.jafc.6b00342] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Three mixtures containing different molar proportions of (β1→4)-D-mannotriose and (α1→5)-L-arabinotriose, oligosaccharides structurally related to coffee polysaccharides (galactomannans and arabinogalactans), were roasted at 200 °C for different periods. Electrospray ionization mass spectrometry (ESI-MS) and tandem mass spectrometry (ESI-MS(n)) analyses of labeled ((18)O) and unlabeled samples allowed identification of not only nonhybrid oligosaccharides but also hybrid oligosaccharides composed of both hexose and pentose units. The identification of hybrid oligosaccharides allowed us to infer the occurrence of nonenzymatic transglycosylation reactions involving both oligosaccharides in the starting mixtures. Also, it was observed that using different proportions of the oligosaccharides in the starting mixtures and extents of thermal treatment led to a variation in the composition of the compounds formed. These results have led to the conclusion that, depending on the distribution of the polysaccharides in the bean cell walls and the roasting conditions, different nonhybrid and hybrid structures can be formed during coffee roasting.
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Affiliation(s)
- Ana S P Moreira
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Joana Simões
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre, Department of Chemistry, University of Trás-os-Montes e Alto Douro , 5001-801 Vila Real, Portugal
| | - Dmitry V Evtuguin
- CICECO, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Pedro Domingues
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- QOPNA, Department of Chemistry, University of Aveiro , 3810-193 Aveiro, Portugal
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11
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Moreira AS, Coimbra MA, Nunes FM, Passos CP, Santos SA, Silvestre AJ, Silva AM, Rangel M, Domingues MRM. Chlorogenic acid–arabinose hybrid domains in coffee melanoidins: Evidences from a model system. Food Chem 2015; 185:135-44. [DOI: 10.1016/j.foodchem.2015.03.086] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Revised: 02/13/2015] [Accepted: 03/17/2015] [Indexed: 11/25/2022]
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