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Büyük Z, Dulger Altiner D. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. J Sci Food Agric 2024; 104:1322-1334. [PMID: 37770412 DOI: 10.1002/jsfa.13013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 09/14/2023] [Accepted: 09/29/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Zülal Büyük
- Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey
| | - Dilek Dulger Altiner
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey
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Poláková K, Bobková A, Demianová A, Bobko M, Lidiková J, Jurčaga L, Belej Ľ, Mesárošová A, Korčok M, Tóth T. Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. Foods 2023; 12:2675. [PMID: 37509767 PMCID: PMC10378423 DOI: 10.3390/foods12142675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg-1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg-1 and 2C 5.4 g·kg-1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.
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Affiliation(s)
- Katarína Poláková
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Alica Bobková
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Alžbeta Demianová
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Marek Bobko
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Judita Lidiková
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Lukáš Jurčaga
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Ľubomír Belej
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Andrea Mesárošová
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Melina Korčok
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Tomáš Tóth
- Institute of Food Sciences, The Faculty of Biotechnology and Foods Sciences, The Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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De la Fuente-Muñoz M, De la Fuente-Fernández M, Román-Carmena M, Amor S, Iglesias-de la Cruz MC, García-Laínez G, Llopis S, Martorell P, Verdú D, Serna E, García-Villalón ÁL, Guilera SI, Inarejos-García AM, Granado M. Supplementation with a New Standardized Extract of Green and Black Tea Exerts Antiadipogenic Effects and Prevents Insulin Resistance in Mice with Metabolic Syndrome. Int J Mol Sci 2023; 24:ijms24108521. [PMID: 37239868 DOI: 10.3390/ijms24108521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/25/2023] [Accepted: 05/02/2023] [Indexed: 05/28/2023] Open
Abstract
Insulin resistance is one of the main characteristics of metabolic syndrome (MetS) and the main cause of the development of type II diabetes. The high prevalence of this syndrome in recent decades has made it necessary to search for preventive and therapeutic agents, ideally of natural origin, with fewer side effects than conventional pharmacological treatments. Tea is widely known for its medicinal properties, including beneficial effects on weight management and insulin resistance. The aim of this study was to analyze whether a standardized extract of green and black tea (ADM® Complex Tea Extract (CTE)) prevents the development of insulin resistance in mice with MetS. For this purpose, C57BL6/J mice were fed for 20 weeks with a standard diet (Chow), a diet with 56% kcal from fat and sugar (HFHS) or an HFHS diet supplemented with 1.6% CTE. CTE supplementation reduced body weight gain, adiposity and circulating leptin levels. Likewise, CTE also exerted lipolytic and antiadipogenic effects in 3T3-L1 adipocyte cultures and in the C. elegans model. Regarding insulin resistance, CTE supplementation significantly increased plasma adiponectin concentrations and reduced the circulating levels of insulin and the HOMA-IR. Incubation of liver, gastrocnemius muscle and retroperitoneal adipose tissue explants with insulin increased the pAkt/Akt ratio in mice fed with Chow and HFHS + CTE but not in those fed only with HFHS. The greater activation of the PI3K/Akt pathway in response to insulin in mice supplemented with CTE was associated with a decrease in the expression of the proinflammatory markers Mcp-1, IL-6, IL-1β or Tnf-α and with an overexpression of the antioxidant enzymes Sod-1, Gpx-3, Ho-1 and Gsr in these tissues. Moreover, in skeletal muscle, mice treated with CTE showed increased mRNA levels of the aryl hydrocarbon receptor (Ahr), Arnt and Nrf2, suggesting that the CTE's insulin-sensitizing effects could be the result of the activation of this pathway. In conclusion, supplementation with the standardized extract of green and black tea CTE reduces body weight gain, exerts lipolytic and antiadipogenic effects and reduces insulin resistance in mice with MetS through its anti-inflammatory and antioxidant effects.
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Affiliation(s)
- Mario De la Fuente-Muñoz
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | | | - Marta Román-Carmena
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Sara Amor
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | | | - Guillermo García-Laínez
- Nutrition Archer Daniels Midland (ADM) Health & Wellness, Biopolis S. L. Parc Cientific, Universitat de València, 46980 Paterna, Spain
| | - Silvia Llopis
- Nutrition Archer Daniels Midland (ADM) Health & Wellness, Biopolis S. L. Parc Cientific, Universitat de València, 46980 Paterna, Spain
| | - Patricia Martorell
- Nutrition Archer Daniels Midland (ADM) Health & Wellness, Biopolis S. L. Parc Cientific, Universitat de València, 46980 Paterna, Spain
| | - David Verdú
- Departamento de Fisiología, Facultad de Medicina, Universidad de Valencia, 46010 Valencia, Spain
| | - Eva Serna
- Departamento de Fisiología, Facultad de Medicina, Universidad de Valencia, 46010 Valencia, Spain
| | - Ángel L García-Villalón
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Sonia I Guilera
- R&D Department of Functional Extracts, ADM® Valencia, 46740 Carcaixent, Spain
| | | | - Miriam Granado
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, 28029 Madrid, Spain
- Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, 28029 Madrid, Spain
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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. Adv Food Nutr Res 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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Cosgun G, Gungor KK, Balci-Torun F, Sahin S, Torun M. Design of encapsulation method for chlorogenic acid and caffeine in coffee waste by-product. Phytochem Anal 2023. [PMID: 36694947 DOI: 10.1002/pca.3207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 06/17/2023]
Abstract
INTRODUCTION Coffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by-product of the roasting process. OBJECTIVE The goal of this study is to apply spray drying method to encapsulate 5-O-caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS. METHODS The main-plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub-plots of the whole-plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values. RESULTS Suitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved. CONCLUSIONS The concentration stage might be used to produce free-flowing powdered particles with good bioactive retention for use in the food processing industry.
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Affiliation(s)
- Gulderen Cosgun
- Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Keziban Kubra Gungor
- Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey
| | - Ferhan Balci-Torun
- Faculty of Tourism, Department of Gastronomy and Culinary Art, Akdeniz University, Antalya, Turkey
| | - Selin Sahin
- Faculty of Engineering, Chemical Engineering Department, Istanbul University - Cerrahpasa, Istanbul, Turkey
| | - Mehmet Torun
- Faculty of Engineering, Department of Food Engineering, Akdeniz University, Antalya, Turkey
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6
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Barreto Peixoto JA, Silva JF, Oliveira MBPP, Alves RC. Sustainability issues along the coffee chain: From the field to the cup. Compr Rev Food Sci Food Saf 2023; 22:287-332. [PMID: 36479852 DOI: 10.1111/1541-4337.13069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/07/2022] [Accepted: 10/11/2022] [Indexed: 12/14/2022]
Abstract
The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that are being developed and/or implemented to attain sustainability and circular economy principles in the different chain segments. In this context, distinct approaches have been applied, such as sustainable certifications (e.g., voluntary sustainability standards), corporate sustainability initiatives, direct trade, relationship coffee concepts, geographical indication, legislations, waste management, and byproducts valorization, among others. These strategies are addressed and discussed throughout this review, as well as their recognized advantages and limitations. Overall, there is still a long way to go to attain the much-desired sustainability in the coffee chain, being essential to join the efforts of all actors and entities directly or indirectly involved, namely, producers, retailers, roasters, governments, educational institutions (such as universities and scientific research institutes), and organizations.
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Affiliation(s)
- Juliana A Barreto Peixoto
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Joana F Silva
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Peixoto JAB, Andrade N, Machado S, Costa ASG, Oliveira MBPP, Martel F, Alves RC. Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression. Foods 2022; 11. [PMID: 36496710 DOI: 10.3390/foods11233902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/26/2022] [Accepted: 11/30/2022] [Indexed: 12/07/2022] Open
Abstract
Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound-assisted extraction and characterized by a reversed-phase high-performance liquid chromatography-photodiode array detector (RP-HPLC-DAD). The effects on the uptake of glucose and fructose by human intestinal epithelial (Caco-2) cells and the influence on the expression of sugar transporter genes (by RT-qPCR) were investigated and compared. The uptake of 3H-deoxy-D-glucose and 14C-fructose by Caco-2 cells was significantly reduced by all the extracts, with green coffee (which also contained higher amounts of CGA) achieving the highest efficiency. Although silverskin presented the lowest amounts of CGA and caffeine, it promoted an inhibitory effect similar to the effects of green/roasted beans. In the case of glucose uptake, the effect was even higher than for roasted coffee. This activity is explained by the ability of the extracts to markedly decrease GLUT2, but not GLUT5 gene expression. In addition, a decrease in SGLT1 gene expression was also found for all extracts, although not at a statistically significant rate for silverskin. This study also revealed a synergistic inhibitory effect of caffeine and 5-CQA on the uptake of sugars. Thus, silverskin appears as an interesting alternative to coffee, since the valorization of this by-product also contributes to the sustainability of the coffee chain.
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Giordano M, Bertolino M, Belviso S, Ghirardello D, Zeppa G. Effects of Species, Post-Harvest Treatment, and Roasting on Fibre, Volatile Compounds, and Polyphenol Contents in Coffee Silverskin. Foods 2022; 11:foods11193132. [PMID: 36230210 PMCID: PMC9563964 DOI: 10.3390/foods11193132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/16/2022] [Accepted: 09/19/2022] [Indexed: 11/18/2022] Open
Abstract
Although coffee silverskin (CS) has recently been used as a food ingredient, no knowledge has been reported on the effects of species or different post-harvest treatments on its chemical composition. Therefore, the fibre, volatile compounds, phenolic acid content, and antioxidant capacity of CS samples obtained at three roasting intensities (light, medium, and dark) from the Coffea arabica and C. canephora species, each subjected to a washing or a sun-drying (“natural”) post-harvest treatment, were studied. Obtained results showed that the chemical composition of CS is due to species, roasting, post-harvest treatment, and interaction. In particular, natural Arabica CS showed the highest content of volatile compounds of Maillard and varietal origin, whereas washed Arabica CS showed the highest content of soluble dietary fibre and chlorogenic derivatives. Pyrroles, sulphur compounds, and pyridines contents were higher in Canephora CS than in Arabica CS. The dark-roasted washed Arabica CS showed the highest content of 5-O- and 3-O-caffeoylquinic acids, while the natural Arabica CS highlighted the highest antioxidant capacity. The effect of post-harvest treatments seemed to be emphasised in Arabica CS, independent of roasting, which did not significantly affect the antioxidant capacity of CS from either species.
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Andrade N, Peixoto JAB, Oliveira MBPP, Martel F, Alves RC. Can coffee silverskin be a useful tool to fight metabolic syndrome? Front Nutr 2022; 9:966734. [PMID: 36211502 PMCID: PMC9534380 DOI: 10.3389/fnut.2022.966734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 09/02/2022] [Indexed: 12/03/2022] Open
Abstract
Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their chemical and nutritional features for a potential application in foodstuffs or dietary supplements. Under this perspective, coffee silverskin, the main by-product of coffee roasting, stands out as a noteworthy source of nutrients and remarkable bioactive compounds, such as chlorogenic acids, caffeine, and melanoidins, among others. Such compounds have been demonstrating beneficial health properties in the context of metabolic disorders. This mini-review compiles and discusses the potential health benefits of coffee silverskin and its main bioactive components on metabolic syndrome, highlighting the main biochemical mechanisms involved, namely their effects upon intestinal sugar uptake, glucose and lipids metabolism, oxidative stress, and gut microbiota. Even though additional research on this coffee by-product is needed, silverskin can be highlighted as an interesting source of compounds that could be used in the prevention or co-treatment of metabolic syndrome. Simultaneously, the valorization of this by-product also responds to the sustainability and circular economy needs of the coffee chain.
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Affiliation(s)
- Nelson Andrade
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
- Unit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, Porto, Portugal
- *Correspondence: Nelson Andrade
| | - Juliana A. Barreto Peixoto
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - M. Beatriz P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Fátima Martel
- Unit of Biochemistry, Department of Biomedicine, Faculty of Medicine of Porto, University of Porto, Porto, Portugal
- Instituto de Investigação e Inovação em Saúde (I3S), University of Porto, Porto, Portugal
| | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
- Rita C. Alves
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10
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Portillo OR, Arévalo AC. Coffee’s Melanoidins. A critical review of contemporary scientific literature. RB 2022. [DOI: 10.21931/rb/2022.07.03.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Melanoidins are brown pigments thermally generated during the non-enzymatic Maillard reaction and are present in a large number of baked and roasted food products (e.g., bakery products, dark beer, coffee, etc.), conferring their typical color and improving their appearance, which is usually considered, by the end-consumer, as an indicator of quality; After all, quality is in the eye of the beholder.
The amount of melanoidins varies depending on the precursors’ concentration and the type of processing to which a given food product is submitted (baking time + temperature). Additionally, melanoidins have been in our diets for millennia, not only improving the organoleptic qualities of food but also exerting a great array of physiological benefits directly linked to their chemical composition, molecular conformation, and structural size.
Aside from their prebiotic effects, melanoidins also display other beneficial properties, among which the most salient are their antioxidant capacity, antibacterial and chelating activities, and anticancer action. However, regardless of the plethora of in vitro experimental evidence that validates the properties mentioned above, there is still controversy about their significance for human health since many of these properties seem to be associated with high molecular weight melanoidins, which, because of their size, cannot cross the intestinal wall suggesting their action is relegated to the intestinal tract where after being fermented and fragmented are finally converted in a series of metabolic derivatives some of which manage to cross into the bloodstream while others are simply excreted through the feces.
The following is a synthesis collected from the available scientific literature which aims to elucidate several aspects of melanoidins (i.e., synthesis, determination, metabolism, & biological activity) to create awareness about their importance for human health and provide information about where to find them to improve our diets.
Keywords: Synthesis, fractionation, separation, antioxidant activity.
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Affiliation(s)
- Ostilio R. Portillo
- Faculty of Engineering, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
| | - Ana C. Arévalo
- Faculty of Chemistry & Pharmacy, National Autonomous University of Honduras (UNAH), Tegucigalpa, Honduras
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Bondam AF, Diolinda da Silveira D, Pozzada dos Santos J, Hoffmann JF. Phenolic compounds from coffee by-products: Extraction and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Cantele C, Tedesco M, Ghirardello D, Zeppa G, Bertolino M. Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds. Foods 2022; 11:717. [PMID: 35267349 DOI: 10.3390/foods11050717] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/17/2022] [Accepted: 02/25/2022] [Indexed: 01/27/2023] Open
Abstract
Coffee silverskin (CS), a by-product obtained by the coffee industry after the roasting process, is scientifically known to be a source of fiber and polyphenols, which could contribute to human health. In this work, the production of CS-enriched biscuits is proposed, where the CS from Arabica and Robusta type and a decaffeinated blend of the two were used at three different levels as a replacement for wheat flour. The biscuits were analyzed for their physicochemical properties, consumer acceptability, and the bioaccessibility of polyphenols after in vitro digestion was estimated in order to identify the formulation most appreciated by consumers and most promising in terms of nutritional and biofunctional potential. From the results, CS-based biscuits represent an interesting possibility to create a more sustainable coffee chain, thanks to the valorization of the silverskin, especially if a decaffeinated CS is considered. In fact, a 4% replacement of the wheat flour with decaffeinated CS is able to give a final product with a high content of accessible polyphenols and a biscuit appreciated by the consumer.
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Lestari W, Hasballah K, Listiawan MY, Sofia S. Coffee by-products as the source of antioxidants: a systematic review. F1000Res 2022; 11:220. [PMID: 35646331 PMCID: PMC9123331 DOI: 10.12688/f1000research.107811.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/26/2022] [Indexed: 12/02/2022] Open
Abstract
Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.
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Affiliation(s)
- Wahyu Lestari
- Postgraduate Program, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Department of Dermatology, Dr. Zainoel Abidin General Hospital, Banda Aceh, 24415, Indonesia
| | - Kartini Hasballah
- Department of Pharmacology, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - M. Yulianto Listiawan
- Department of Dermatology, Faculty of Medicine, Universitas Airlangga/Dr. Soetomo General Hospital, Surabaya, 60131, Indonesia
| | - Sofia Sofia
- Department of Biochemistry, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Master of Public Health, School of Medicine, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
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Aroufai İA, Sabuncu M, Dülger Altiner D, Sahan Y. Antioxidant properties and bioaccessibility of coffee beans and their coffee silverskin grown in different countries. Food Measure. [DOI: 10.1007/s11694-021-01271-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Arya SS, Venkatram R, More PR, Vijayan P. The wastes of coffee bean processing for utilization in food: a review. J Food Sci Technol 2022; 59:429-44. [PMID: 35185168 DOI: 10.1007/s13197-021-05032-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2021] [Accepted: 02/12/2021] [Indexed: 02/03/2023]
Abstract
A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other phytonutrients which confer a wide range of health benefits. These wastes generated every year are usually discarded as landfill mass, mixed with animal fodder, or incinerated. Coffee wastes, due to their high content of tannins and caffeine, can degrade the soil quality and induce carcinogenicity when mixed with animal fodder. This review aims to identify the potential of coffee silver skin and spent coffee grounds, both generated as a result of the roasting process and instantization processes. Coffee husk and coffee flour are also well-known for their excellent bioactive roles. The proximate composition of coffee silverskin indicates a rich dietary fibre source and finds wide applications in bakery and other allied food products. This process could generate a value-added product and alleviate the disposing quality of remnant spent coffee grounds. Companies are exploring novel ideas of producing coffee flour obtained from drying and milling of coffee cherries for applications in day-to-day food products. Coffee and coffee waste combined with its high concentration of fibre, colorant pigments, and antioxidant compounds, has immense potential as a functional ingredient in food systems and needs to be explored further for its better utilization.
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16
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Durán-Aranguren DD, Robledo S, Gomez-Restrepo E, Arboleda Valencia JW, Tarazona NA. Scientometric Overview of Coffee By-Products and Their Applications. Molecules 2021; 26:7605. [PMID: 34946683 DOI: 10.3390/molecules26247605] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/08/2021] [Accepted: 12/11/2021] [Indexed: 12/03/2022] Open
Abstract
As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its cultivation and preparation (Coffee Husk (CH), Coffee Pulp (CP), Coffee Silverskin (CS), and Spent Coffee Grounds (SCG)) is inspiring researchers around the world. The recent growth of scholarly publications in the field and the emerging applications of coffee by-products published in these scientific papers encourages a systematic review to identify the knowledge structure, research hotspots, and to discuss the challenges and future directions. This paper displays a comprehensive scientometric analysis based on 108 articles with a high level of influence in the field of coffee by-products and their applications. According to our analysis, the research in this field shows an explosive growth since 2017, clustered in five core applications: bioactive compounds, microbial transformation, environmental applications, biofuels from thermochemical processes, and construction materials.
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17
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Iriondo-DeHond A, Rodríguez Casas A, del Castillo MD. Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients. Front Nutr 2021; 8:730343. [PMID: 34712686 PMCID: PMC8545818 DOI: 10.3389/fnut.2021.730343] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 09/08/2021] [Indexed: 12/17/2022] Open
Abstract
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.
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Affiliation(s)
| | | | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, Madrid, Spain
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18
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de la Luz Cádiz-Gurrea M, Fernández-Ochoa Á, Del Carmen Villegas-Aguilar M, Arráez-Román D, Segura-Carretero A. Therapeutic Targets for Phenolic Compounds from Agro-industrial Byproducts against Obesity. Curr Med Chem 2021; 29:1083-1098. [PMID: 34544333 DOI: 10.2174/0929867328666210920103815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/28/2021] [Accepted: 08/07/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Obesity is considered as a global epidemic worldwide. This disorder is associated to several health effects such as metabolic disturbances that need both prevention and treatment actions. In this sense, bioactive secondary metabolites can be obtained from cheap sources such as agro-industrial waste providing a sustainable alternative against obesity. Among these secondary metabolites, phenolic compounds present a common chemical structure core with different substitutions that provides them biological properties such as antioxidant, inflammatory, anti-aging capacities. OBJECTIVE The aim of this review is to compile anti-obesity therapeutic targets for phenolic compounds from agro-industrial byproducts. METHOD Scientific information has been obtained from different databases such as Scopus, PubMed and Google Scholar in order to select the available full text studies in last years. RESULTS This review shows that peel, seed, pomace and other byproducts from agro-industry have different effects inhibiting enzymes related to lipid or glucose metabolism and modulating biomarkers, genes and gut microbiota in animal models. CONCLUSION Revalorizing actions of agro-industrial byproducts in the prevention or treatment of obesity or associated disorders can be considered to develop new high value products that act on lipid, glucose and energy metabolisms, oxidative stress, inflammation, adipose tissue or gut microbiota. However, further human studies are need in order to stablish the optimal administration parameters.
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Affiliation(s)
| | - Álvaro Fernández-Ochoa
- Max Delbrück Center for Molecular Medicine in the Helmholtz Association, Berlin. Germany
| | | | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Science, University of Granada, Granada. Spain
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Wang X, Hong DF, Hu GL, Li ZR, Peng XR, Shi QQ, Qiu MH. Morphological Changes and Component Characterization of Coffee Silverskin. Molecules 2021; 26:4914. [PMID: 34443501 DOI: 10.3390/molecules26164914] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 01/08/2023] Open
Abstract
Nuclear magnetic resonance (NMR) spectroscopy was used for the qualitative and quantitative analysis of aqueous extracts of unroasted and roasted coffee silverskin (CS). Twenty compounds were identified from 1D and 2D NMR spectra, including caffeine, chlorogenic acid (CGA), trigonelline, fructose, glucose, sucrose, etc. For the first time, the presence of trigonelline was detected in CS. Results of the quantitative analysis showed that the total amount of the main components after roasting was reduced by 45.6% compared with values before roasting. Sugars in the water extracts were the main components in CS, and fructose was the most abundant sugar, its relative content accounting for 38.7% and 38.4% in unroasted and roasted CS, respectively. Moreover, 1D NMR combined with 2D NMR technology shows application prospects in the rapid, non-destructive detection of CS. In addition, it was observed by optical microscopy and scanning electron microscopy (SEM) that the morphology of CS changed obviously before and after roasting.
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20
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Sangta J, Wongkaew M, Tangpao T, Withee P, Haituk S, Arjin C, Sringarm K, Hongsibsong S, Sutan K, Pusadee T, Sommano SR, Cheewangkoon R. Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications. Plants (Basel) 2021; 10:plants10071422. [PMID: 34371625 PMCID: PMC8309451 DOI: 10.3390/plants10071422] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/09/2021] [Accepted: 07/09/2021] [Indexed: 12/16/2022]
Abstract
Coffee pulp is one of the most underutilised by-products from coffee processing. For coffee growers, disposing of this agro-industrial biomass has become one of the most difficult challenges. This study utilised this potential biomass as raw material for polyphenolic antifungal agents. First, the proportion of biomass was obtained from the Arabica green bean processing. The yield of by-products was recorded, and the high-potency biomass was serially extracted with organic solvents for the polyphenol fraction. Quantification of the polyphenols was performed by High Performance Liquid Chromatography (HPLC), then further confirmed by mass spectrometry modes of the liquid chromatography–quadrupole time-of-flight (QTOF). Then, the fraction was used to test antifungal activities against Alternaria brassicicola, Pestalotiopsis sp. and Paramyrothecium breviseta. The results illustrated that caffeic acid and epigallocatechin gallate represented in the polyphenol fraction actively inhibited these fungi with an inhibitory concentration (IC50) of 0.09, 0.31 and 0.14, respectively. This study is also the first report on the alternative use of natural biocontrol agent of P. breviseta, the pathogen causing leaf spot in the Arabica coffee.
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Affiliation(s)
- Jiraporn Sangta
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (M.W.); (T.T.)
| | - Malaiporn Wongkaew
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (M.W.); (T.T.)
- Program of Food Production and Innovation, Faculty of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand
| | - Tibet Tangpao
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (M.W.); (T.T.)
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Patchareeya Withee
- Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (P.W.); (S.H.)
| | - Sukanya Haituk
- Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (P.W.); (S.H.)
| | - Chaiwat Arjin
- Department of Animal and Aquatic Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (C.A.); (K.S.)
| | - Korawan Sringarm
- Department of Animal and Aquatic Science, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (C.A.); (K.S.)
| | - Surat Hongsibsong
- School of Health Science Research, Chiang Mai University, Chiang Mai 50200, Thailand; (S.H.); (K.S.)
- Research Institute for Health Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kunrunya Sutan
- School of Health Science Research, Chiang Mai University, Chiang Mai 50200, Thailand; (S.H.); (K.S.)
- Research Institute for Health Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Tonapha Pusadee
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (M.W.); (T.T.)
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Correspondence: (S.R.S.); (R.C.)
| | - Ratchadawan Cheewangkoon
- Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand; (P.W.); (S.H.)
- Innovative Agriculture Research Center, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (S.R.S.); (R.C.)
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21
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Martuscelli M, Esposito L, Di Mattia CD, Ricci A, Mastrocola D. Characterization of Coffee Silver Skin as Potential Food-Safe Ingredient. Foods 2021; 10:1367. [PMID: 34199228 DOI: 10.3390/foods10061367] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/03/2021] [Accepted: 06/11/2021] [Indexed: 12/14/2022] Open
Abstract
By-products from the coffee industry are produced in large amounts each year. Among other wastes, coffee silver skin (CSS) is highly available and more stable due to its lower content of water. This research aimed to characterize coffee silver skin composition and evidence its potentiality for use as a food-safe ingredient in new formulations. Results showed an average total dietary fiber content of 50% but with a higher ratio for insoluble than soluble fiber. A high content of total phenolic compounds, chlorogenic acid, caffeine, and caffeic acid was found and correlated with the high measured antioxidant capacity. Moreover, minerals (e.g., calcium, magnesium, phosphorous, potassium, copper, iron, manganese) important for human wellbeing were found at a high level in CSS, while toxic minerals (e.g., nickel) were found at low levels. In conclusion, coffee silver skin could have an advantageous role for the recovery of valuable compounds and as a potential food-safe ingredient.
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22
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Santos ÉMD, Macedo LMD, Tundisi LL, Ataide JA, Camargo GA, Alves RC, Oliveira MBP, Mazzola PG. Coffee by-products in topical formulations: A review. Trends Food Sci Technol 2021; 111:280-91. [DOI: 10.1016/j.tifs.2021.02.064] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Hejna A. Potential applications of by-products from the coffee industry in polymer technology - Current state and perspectives. Waste Manag 2021; 121:296-330. [PMID: 33406477 DOI: 10.1016/j.wasman.2020.12.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/09/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Coffee is one of the most popular beverages in the world, and its popularity is continuously growing, which can be expressed by almost doubling production over the last three decades. Cultivation, processing, roasting, and brewing coffee are known for many years. These processes generate significant amounts of by-products since coffee bean stands for around 50% of the coffee cherry. Therefore, considering the current pro-ecological trends, it is essential to develop the utilization methods for the other 50% of the coffee cherry. Among the possibilities, much attention is drawn to polymer chemistry and technology. This industry branch may efficiently consume different types of lignocellulosic materials to use them as fillers for polymer composites or as intermediate sources of particular chemical compounds. Moreover, due to their chemical composition, coffee industry by-products may be used as additives modifying the oxidation resistance, antimicrobial, or antifungal properties of polymeric materials. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the generation and composition of the coffee industry by-products, as well as the attempts of their incorporation into polymer technology. Moreover, potential directions of research based on the possibilities offered by the coffee industry by-products are presented.
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Affiliation(s)
- Aleksander Hejna
- Department of Polymer Technology, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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24
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Oliveira G, Gonçalves I, Barra A, Nunes C, Ferreira P, Coimbra MA. Coffee silverskin and starch-rich potato washing slurries as raw materials for elastic, antioxidant, and UV-protective biobased films. Food Res Int 2020; 138:109733. [PMID: 33292966 DOI: 10.1016/j.foodres.2020.109733] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 06/18/2020] [Accepted: 09/09/2020] [Indexed: 12/17/2022]
Abstract
Food processing wastes together with the perishable foodstuff loss promote environmental and societal concerns. Food byproducts can have value as a source of functional molecules for developing active packaging without food waste, under a circular economy. Nevertheless, the often-associated extraction/chemical processes compromise the sustainability of food byproducts reusability. In this work, coffee silverskin (CS) and starch, recovered from coffee roasting and potato industries, respectively, were together gelatinized to form in-situ films. Targeting to fit with the food application requirements, it is important to understand the influence of crude CS amount (1%, 5%, and 10% w/w of dry starch weight) on potato starch-based film properties. CS conferred a brownish coloration to the films, maintaining their transparency. The films colour intensity, antioxidant activity, and water tolerance were directly related with the CS dosage. Moreover, as high the CS amount, higher the elasticity, stretchability, and UV radiation absorption of the pristine films. These data emphasized that CS molecules extracted during gelatinization prevented the starch-starch hydrogen bonding and conferred functional and barrier properties. Overall, adding crude CS during potato starch gelatinization revealed to be an efficient strategy to tune the performance of potato starch-based films, opening an opportunity for valorising coffee roasting and potato byproducts.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Idalina Gonçalves
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Ana Barra
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO - Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Paula Ferreira
- CICECO - Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Loukri A, Tsitlakidou P, Goula A, Assimopoulou AN, Kontogiannopoulos KN, Mourtzinos I. Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews. Applied Sciences 2020; 10:6982. [DOI: 10.3390/app10196982] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.
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26
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Gemechu FG. Embracing nutritional qualities, biological activities and technological properties of coffee byproducts in functional food formulation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Endeshaw H, Belay A. Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PLoS One 2020; 15:e0237265. [PMID: 32841240 PMCID: PMC7447024 DOI: 10.1371/journal.pone.0237265] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 07/22/2020] [Indexed: 11/18/2022] Open
Abstract
Roasting is the most common method of processing coffee. During roasting, aromatic compounds are generated due to various reactions, which are important for developing color, flavor and aroma. Acrylamide is an undesirable carcinogenic substance that is metabolically activated and formed during the coffee roasting process. Coffea arabica was first found in Ethiopia, and Ethiopia can produce a large volume of coffee. The major coffee-producing areas in Ethiopia are Hararghe, Sidama, Gimbi/Nekemte, Yergachefe and Limu. The primary purpose of this study was to quantify the acrylamide contents of brewed and roasted coffee collected from street coffee sellers and industrial processors found in Addis Ababa, Ethiopia, and optimize the roasting conditions for Sidama coffee. The acrylamide contents were determined by HPLC using a DAD at 210 nm, the antioxidant property were examined using a UV-spectrophotometer, and moisture and nutrient composition of coffee was determined using the method described by the AOAC (Association of Official Analytical Chemists). The roasting temperature and time were optimized based on the acrylamide content, nutritional composition and antioxidant property of the coffee using central composite design. The roasting temperature and time significantly affected (p<0.05) the acrylamide level, nutritional composition and antioxidant property of the coffee. The acrylamide contents of street and industrial processed powdered coffee were 346 ±19 to 701±38μg/kg and 442±14 to 906±7μg/kg, respectively. Brewed coffee from street vendors and industrial processing had acrylamide contents of 25±2 to 49±1μg/L and 63±2 to 89±4μg/L, respectively. The EC50 values for scavenging radicals for the optimized coffee ranged from 171±0 to 111±4 μg/L. The optimal roasting temperature and time were 190°C and 6 minutes, at this temperature and time the acrylamide content decreased, and the antioxidant and nutritional compositions of the coffee improved.
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Affiliation(s)
- Huluager Endeshaw
- Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Abera Belay
- Department of Food Science and Applied Nutrition, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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28
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Iriondo-DeHond A, Iriondo-DeHond M, del Castillo MD. Applications of Compounds from Coffee Processing By-Products. Biomolecules 2020; 10:E1219. [PMID: 32825719 PMCID: PMC7564712 DOI: 10.3390/biom10091219] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 08/14/2020] [Accepted: 08/18/2020] [Indexed: 12/11/2022] Open
Abstract
To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
| | - Maite Iriondo-DeHond
- Food Quality Group, Department of Agricultural and Food Research, Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38, 28800 Alcalá de Henares, Spain;
| | - María Dolores del Castillo
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain;
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Angeloni S, Scortichini S, Fiorini D, Sagratini G, Vittori S, Neiens SD, Steinhaus M, Zheljazkov VD, Maggi F, Caprioli G. Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin. Molecules 2020; 25:molecules25132993. [PMID: 32629998 PMCID: PMC7411821 DOI: 10.3390/molecules25132993] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 06/27/2020] [Accepted: 06/29/2020] [Indexed: 12/31/2022] Open
Abstract
For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and odor-active compounds analysis by gas chromatography-olfactometry/flame ionization detector (GC-O/FID), have been employed to fully characterize the aroma profile of this by-product. This work also provided an entire characterization of the bioactive compounds present in coffee silverskin, including alkaloids, chlorogenic acids, phenolic acids, flavonoids, and secoiridoids, by using different extraction procedures and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) system. Coffee silverskin was shown to be a good source of caffeine and chlorogenic acids but also of phenolic acids and flavonoids. In addition, the fatty acid composition of the coffee silverskin was established by GC-FID system. The results from this research could contribute to the development of innovative applications and reuses of coffee silverskin, an interesting resource with a high potential to be tapped by the food and nutraceutical sector, and possibly also in the cosmetics and perfumery.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, via Sant’ Agostino 1, I-62032 Camerino (MC), Italy; (S.A.); (G.S.); (S.V.); (G.C.)
- International Hub for Coffee Research and Innovation, 62020 Belforte del Chienti (MC), Italy
| | - Serena Scortichini
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino (MC), Italy; (S.S.); (D.F.)
| | - Dennis Fiorini
- School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino (MC), Italy; (S.S.); (D.F.)
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via Sant’ Agostino 1, I-62032 Camerino (MC), Italy; (S.A.); (G.S.); (S.V.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, via Sant’ Agostino 1, I-62032 Camerino (MC), Italy; (S.A.); (G.S.); (S.V.); (G.C.)
| | - Silva D. Neiens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (S.D.N.); (M.S.)
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; (S.D.N.); (M.S.)
| | - Valtcho D. Zheljazkov
- Department of Crop and Soil Science, 431A Crop Science Building, 3050 SW Campus Way, Oregon State University, Corvallis, OR 97331, USA;
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, via Sant’ Agostino 1, I-62032 Camerino (MC), Italy; (S.A.); (G.S.); (S.V.); (G.C.)
- Correspondence: ; Tel.: +39-0737404506
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, via Sant’ Agostino 1, I-62032 Camerino (MC), Italy; (S.A.); (G.S.); (S.V.); (G.C.)
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Klingel T, Kremer JI, Gottstein V, Rajcic de Rezende T, Schwarz S, Lachenmeier DW. A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union. Foods 2020; 9:E665. [PMID: 32455549 PMCID: PMC7278860 DOI: 10.3390/foods9050665] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/07/2020] [Accepted: 05/14/2020] [Indexed: 02/06/2023] Open
Abstract
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.
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Affiliation(s)
- Tizian Klingel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Jonathan I. Kremer
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Vera Gottstein
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Tabata Rajcic de Rezende
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany;
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (T.K.); (J.I.K.); (V.G.); (T.R.d.R.)
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Machado S, Costa ASG, Pimentel B F, Oliveira MBPP, Alves RC. A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles. Food Chem 2020; 326:126940. [PMID: 32413751 DOI: 10.1016/j.foodchem.2020.126940] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 04/16/2020] [Accepted: 04/27/2020] [Indexed: 11/22/2022]
Abstract
Silverskin, the main coffee roasting by-product, is rich in fiber, protein and antioxidants. Its protein fraction was studied regarding total, protein and non-protein nitrogen content. Amino acids were analysed after automated on-line derivatization. The method showed to be precise (<6.9%) and accurate (recoveries using a certified reference material and spiked blanks: 90-102%; for spiked samples: 73-113%). The real protein content of silverskin was 12%. One quarter of the total nitrogen corresponded to the non-protein fraction. All essential amino acids were present in the free form, except methionine. Regarding total amino acids, aspartic and glutamic acids (9-10 mg/g) were the major compounds. Branched chain amino acids (leucine, isoleucine and valine) were also present in substantial amounts (5-8 mg/g), as well as proline and arginine (~5 mg/g). Concluding, silverskin is a source of amino acids with relevance for the improvement of cognitive and physical performances.
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de Melo Pereira GV, de Carvalho Neto DP, Magalhães Júnior AI, do Prado FG, Pagnoncelli MGB, Karp SG, Soccol CR. Chemical composition and health properties of coffee and coffee by-products. Adv Food Nutr Res 2020; 91:65-96. [PMID: 32035601 DOI: 10.1016/bs.afnr.2019.10.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Coffee can be an ally in the fight against diseases such as type 2 diabetes, cancer, hepatic injury, cirrhosis, depression, suicidal behavior, and neurological and cardiovascular disorders. The properties of coffee also favor gastrointestinal tract and gut microbiota establishment. Coffee bioactive components include phenolic compounds (chlorogenic acids, cafestol and kahweol), alkaloids (caffeine and trigonelin), diterpenes (cafestol and kahweol) and other secondary metabolites. The image of coffee as a super functional food has helped to increase coffee consumption across the globe. This chapter addresses the main health promotion mechanisms associated with coffee consumption. Related topics on coffee production chain, world consumption and reuse of coffee by-products in the production of high-value-adding molecules with potential applications in the food industry are addressed and discussed.
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Affiliation(s)
- Gilberto V de Melo Pereira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Dão Pedro de Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Antonio I Magalhães Júnior
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Fernanda Guilherme do Prado
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Maria Giovana B Pagnoncelli
- Department of Chemistry and Biology, Federal University of Technology-Paraná (UTFPR), Curitiba, Paraná, Brazil
| | - Susan Grace Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil.
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Iriondo-DeHond A, Rios MB, Herrera T, Rodriguez-Bertos A, Nuñez F, San Andres MI, Sanchez-Fortun S, del Castillo MD. Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions. Nutrients 2019; 11:E2693. [PMID: 31703400 PMCID: PMC6893552 DOI: 10.3390/nu11112693] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 10/31/2019] [Accepted: 11/04/2019] [Indexed: 12/29/2022] Open
Abstract
This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: "source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)". This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.
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Affiliation(s)
- Amaia Iriondo-DeHond
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Maria Belen Rios
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Teresa Herrera
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
| | - Antonio Rodriguez-Bertos
- Department of Internal Medicine and Animal Surgery, School of Veterinary Sciences, Health Surveillance Center (VISAVET), Complutense University, Puerta de Hierro Ave, 28040 Madrid, Spain;
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Fernando Nuñez
- Centro de Biología Molecular Severo Ochoa (CBMSO, CSIC-UAM), Calle Nicolás Cabrera, 1, 28049 Madrid, Spain;
| | - Manuel Ignacio San Andres
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Sebastian Sanchez-Fortun
- Facultad de Veterinaria, Universidad Complutense de Madrid, Av. Puerta de Hierro, s/n, 28040 Madrid, Spain; (M.I.S.A.); (S.S.-F.)
| | - Maria Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolas Cabrera 9, 28049 Madrid, Spain; (A.I.-D.); (M.B.R.); (T.H.)
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Konstantinidi M, Koutelidakis AE. Functional Foods and Bioactive Compounds: A Review of Its Possible Role on Weight Management and Obesity's Metabolic Consequences. Medicines (Basel) 2019; 6:E94. [PMID: 31505825 DOI: 10.3390/medicines6030094] [Citation(s) in RCA: 84] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/02/2019] [Accepted: 09/02/2019] [Indexed: 02/06/2023]
Abstract
Background: Weight management and obesity prevention is a basic aim of health organizations in order to decrease the prevalence of various metabolic disorders. The aim of the present review article was the evaluation of the possible role of functional foods and their bioactive compounds as alternative way to promote weight management and prevent obesity and its metabolic consequences. Methods: Approximately 100 articles were selected from Scopus, PubMed, Google Scholar, and Science Direct, by using relative key words, and based mainly on recent animal, clinical or epidemiological studies. Results: The literature review highlighted the possible effect of specific functional foods such as coffee, green tea, berries, nuts, olive oil, pomegranate, avocado, and ginger. Specific bioactive compounds of those foods—such as caffeine, catechins, gallic acid, anthocyanins, ascorbic acid, polyphenols, oleuropein, capsaicin, and quercetin—may contribute to weight management, obesity prevention, and obesity’s metabolic consequences. The possible mechanisms include effect on satiety, lipid absorption, fatty acids beta oxidation, stimulation of thermogenesis, etc. Conclusions: Functional foods, as part of a balanced diet, could be useful in the direction of weight management and decrease of obesity’s’ metabolic consequences. However, the scientific evidence is unclear and in most cases controversial and more clinical and epidemiological studies are needed in order to further investigate the mechanisms of their possible effect.
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Pérez-míguez R, Marina ML, Castro-puyana M. High resolution liquid chromatography tandem mass spectrometry for the separation and identification of peptides in coffee silverskin protein hydrolysates. Microchem J 2019; 149:103951. [DOI: 10.1016/j.microc.2019.05.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Dominici F, García García D, Fombuena V, Luzi F, Puglia D, Torre L, Balart R. Bio-Polyethylene-Based Composites Reinforced with Alkali and Palmitoyl Chloride-Treated Coffee Silverskin. Molecules 2019; 24:E3113. [PMID: 31461962 DOI: 10.3390/molecules24173113] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/21/2019] [Accepted: 08/22/2019] [Indexed: 11/26/2022] Open
Abstract
This work investigates the feasibility of using coffee silverskin (CSS) as a reinforcing agent in biobased polyethylene (BioPE) composites, by adding it in bulk and thin film samples. The effect of two different treatments, alkali bleaching (CSS_A) and esterification with palmitoyl chloride (CSS_P), on mechanical, thermal, morphological and water absorption behavior of produced materials at different CSS loading (10, 20 and 30 wt %) was investigated. A reactive graft copolymerization of BioPE with maleic anhydride was considered in the case of alkali treated CSS. It was found that, when introduced in bulk samples, improvement in the elastic modulus and a reduction in strain at maximum stress were observed with the increase in CSS fraction for the untreated and treated CSS composites, while the low aspect ratio of the CSS particles and their poor adhesion with the polymeric matrix were responsible for reduced ductility in films, decreasing crystallinity values and reduction of elastic moduli. When CSS_A and CSS_P are introduced in the matrix, a substantial reduction in the water uptake is also obtained in films, mainly due to presence of maleated PE, that builds up some interactions to eliminate the amounts of OH groups and hydrophobized CSS, due to the weakened absorption capacity of the functionalized CSS.
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Farias-Pereira R, Park CS, Park Y. Mechanisms of action of coffee bioactive components on lipid metabolism. Food Sci Biotechnol 2019; 28:1287-96. [PMID: 31695927 DOI: 10.1007/s10068-019-00662-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 07/17/2019] [Accepted: 08/02/2019] [Indexed: 12/13/2022] Open
Abstract
Coffee consumption is associated with reduced risk of metabolic syndrome, obesity and diabetes, which may be related to the effects of coffee and its bioactive components on lipid metabolism. Coffee contains caffeine, a known neuromodulator that acts as an adenosine receptor antagonist, as well as other components, such as chlorogenic acids, trigonelline, cafestol and kahweol. Thus, this review discusses the up-to-date knowledge of mechanisms of action of coffee and its bioactive compounds on lipid metabolism. Although there is evidence that coffee and/or its bioactive compounds regulate transcription factors (e.g. peroxisome proliferator-activated receptors and sterol regulatory element binding proteins) and enzymes (e.g. AMP-activated protein kinase) involved in lipogenesis, lipid uptake, transport, fatty acid β-oxidation and/or lipolysis, needs for the understanding of coffee and its effects on lipid metabolism in humans remain to be answered.
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Wen L, Zhang Z, Rai D, Sun D, Tiwari BK. Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13191] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Le Wen
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD)National University of Ireland Dublin Ireland
- Teagasc Food Research Centre Ashtown Ireland
| | | | - Dilip Rai
- Teagasc Food Research Centre Ashtown Ireland
| | - Da‐Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD)National University of Ireland Dublin Ireland
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Bertolino M, Barbosa-Pereira L, Ghirardello D, Botta C, Rolle L, Guglielmetti A, Borotto Dalla Vecchia S, Zeppa G. Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility. J Sci Food Agric 2019; 99:4267-4275. [PMID: 30816557 DOI: 10.1002/jsfa.9659] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 02/25/2019] [Accepted: 02/25/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Silverskin is a by-product obtained from coffee roasting. It is characterized by a high content of dietary fibre, phenolic compounds and caffeine. The aim of this study was to assess the silverskin obtained from two species of Coffea (Arabica and Robusta) at three percentages (2%, 4%, or 6%) into cow whole-milk yogurt to raise the nutraceutical value of the products and to verify the bioaccessibility of bioactive compounds during the shelf-life of 3 weeks. RESULTS The amount and origin of silverskin significantly influenced all the physicochemical parameters. Concerning the bioactive compounds, the highest levels were observed in yogurt supplemented with 6% of silverskin. Between the coffee species, Arabica yielded the highest 5-caffeoylquinic acid content and the strongest antioxidant activity, whereas Robusta gave the highest caffeine content. The digestion increased antioxidant activity in the yogurt, possibly because of greater accessibility of compounds. CONCLUSION The results obtained highlighted that silverskin can be used in yogurt production to increase the nutraceutical value of the products and that the bioactive compounds are bioaccessible during the digestion process. The characteristics and bioaccessibility of the resulting yogurt were strongly correlated with the coffee species and with the percentage added. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Marta Bertolino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Letricia Barbosa-Pereira
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Daniela Ghirardello
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Cristian Botta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | - Alessandro Guglielmetti
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
| | | | - Giuseppe Zeppa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Grugliasco, Italy
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Gocmen D, Sahan Y, Yildiz E, Coskun M, Aroufai İA. Use of coffee silverskin to improve the functional properties of cookies. J Food Sci Technol 2019; 56:2979-2988. [PMID: 31205353 DOI: 10.1007/s13197-019-03773-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2019] [Accepted: 04/04/2019] [Indexed: 10/27/2022]
Abstract
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
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Affiliation(s)
- Duygu Gocmen
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Yasemin Sahan
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Elif Yildiz
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Meral Coskun
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - İdriss Amit Aroufai
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
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Iriondo-dehond A, Aparicio García N, Fernandez-gomez B, Guisantes-batan E, Velázquez Escobar F, Blanch GP, San Andres MI, Sanchez-fortun S, del Castillo MD. Validation of coffee by-products as novel food ingredients. INNOV FOOD SCI EMERG 2019; 51:194-204. [DOI: 10.1016/j.ifset.2018.06.010] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Bessada SMF, Alves RC, Costa ASG, Nunes MA, Oliveira MBPP. Coffea canephora silverskin from different geographical origins: A comparative study. Sci Total Environ 2018; 645:1021-1028. [PMID: 30248827 DOI: 10.1016/j.scitotenv.2018.07.201] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/18/2018] [Accepted: 07/16/2018] [Indexed: 06/08/2023]
Abstract
Coffee silverskin is the major by-product of coffee roasting. Among all the coffee by-products, it is a relatively stable product due to its low moisture content. Currently, silverskin is used as direct fuel (e.g. firelighters), for composting and soil fertilization. As it is a natural source of several bioactive compounds that can be extracted and further used for food or dermocosmetic purposes, the valorization of this by-product is of utmost importance, having in view the sustainability and circular economy principles. The aim of this work was to evaluate, for the first time, the influence of different geographical origins (Brazil, Uganda, Vietnam, Cameroon, Indonesia, and India) on the chemical composition of silverskin obtained from Coffea canephora beans. Different parameters were analysed, including ashes, protein, soluble and insoluble fiber, and total lipid amounts; vitamin E, fatty acid and phenolics profiles (by HPLC-DAD-FLD, GC-FID, and HPLC-DAD, respectively); caffeine, 5‑caffeoylquinic acid and hydroxymethyfurfural contents (by HPLC-DAD); and antioxidant profile (total phenolics and flavonoids contents, DPPH inhibition, and Ferric Reducing Antioxidant Power). Significant differences (p < 0.05) were found between the samples, especially regarding the fatty acid profile and the antioxidant composition. For instance, the Brazilian silverskin was the richest in total lipids and vitamin E, while the Indian silverskin was the poorest in phenolics and antioxidant activity, and presented a higher relative percentage of saturated fatty acids. A Principal Component Analysis allowed to group the studied samples according to their geographical proximity.
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Affiliation(s)
- Sílvia M F Bessada
- REQUIMTE/LAQV, Departamento of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Departamento of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Anabela S G Costa
- REQUIMTE/LAQV, Departamento of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - M Antónia Nunes
- REQUIMTE/LAQV, Departamento of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Departamento of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
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Costa AS, Alves RC, Vinha AF, Costa E, Costa CS, Nunes MA, Almeida AA, Santos-Silva A, Oliveira MBP. Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product. Food Chem 2018; 267:28-35. [DOI: 10.1016/j.foodchem.2017.03.106] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 02/28/2017] [Accepted: 03/20/2017] [Indexed: 10/19/2022]
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Abstract
Coffee silverskin, the major coffee-roasting by-product, is currently used as fuel and for soil fertilization. However, there are several studies reporting silverskin as a good source of bioactive compounds that can be extracted and further used by cosmetic industry. Its high antioxidant potential may be due to the synergistic interaction of chlorogenic acids (1–6%), caffeine (0.8–1.25%), and melanoidins (17–23%), among other antioxidant compounds. The bioactive compounds of silverskin can answer to the new fields of cosmetic industry on natural active ingredient resources that improve health skin appearance, counteract skin aging and related diseases, in an environmentally friendly approach. Skin aging is a complex process associated with oxidative metabolism and reactive oxygen species (ROS) generation. ROS production increase matrix metalloproteinases (MMPs), as well as pro-inflammatory mediators, resulting in consequent skin damage and aging. To counteract this process, cosmetic industry is looking for compounds able to increase MMP inhibitory activities, hyaluronidase inhibitory activity, expression of collagen and elastase inhibitory activity, as potential bioactive ingredients with anti-aging purposes. This review focuses on skin aging factors and the potential anti-aging, anti-inflammatory, antimicrobial, anti-cellulite and anti-hair loss activity, as well as protection against UV damage, of coffee silverskin and their bioactive compounds.
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Panusa A, Petrucci R, Lavecchia R, Zuorro A. UHPLC-PDA-ESI-TOF/MS metabolic profiling and antioxidant capacity of arabica and robusta coffee silverskin: Antioxidants vs phytotoxins. Food Res Int 2017; 99:155-65. [PMID: 28784472 DOI: 10.1016/j.foodres.2017.05.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/05/2017] [Accepted: 05/22/2017] [Indexed: 02/07/2023]
Abstract
A deeper knowledge of the chemical composition of coffee silverskin (CS) is needed due to the growing interest in its use as a food additive or an ingredient of dietary supplements. Accordingly, the aim of this paper was to investigate the metabolic profile of aqueous extracts of two varieties of CS, Coffee arabica (CS-A), Coffee canephora var. robusta (CS-R) and of a blend of the two (CS-b) and to compare it to the profile of Coffee arabica green coffee (GC). Chlorogenic acids, caffeine, furokauranes, and atractyligenins, phytotoxins not previously detected in CS, were either identified or tentatively assigned. An unknown compound, presumably a carboxyatractyligenin glycoside was detected only in GC. Caffeine and chlorogenic acids were quantified while the content of furokauranes and atractyligens was estimated. GC and CS were also characterized in terms of total polyphenols and antioxidant capacity. Differences in the metabolites distribution, polyphenols and antioxidant capacity in GC and CS were detailed.
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Shiraishi S, Haraguchi T, Nakamura S, Li D, Kojima H, Yoshida M, Uchida T. Taste-Masking Effect of Chlorogenic Acid (CGA) on Bitter Drugs Evaluated by Taste Sensor and Surface Plasmon Resonance on the Basis of CGA–Drug Interactions. Chem Pharm Bull (Tokyo) 2017; 65:127-133. [DOI: 10.1248/cpb.c16-00621] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Saki Nakamura
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Dahong Li
- Key Laboratory of Structure-Based Drug Design and Discovery, Ministry of Education, and School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University
| | - Honami Kojima
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Miyako Yoshida
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
| | - Takahiro Uchida
- Faculty of Pharmaceutical Science, Mukogawa Women’s University
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48
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Heeger A, Kosińska-Cagnazzo A, Cantergiani E, Andlauer W. Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage. Food Chem 2016; 221:969-975. [PMID: 27979301 DOI: 10.1016/j.foodchem.2016.11.067] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 11/15/2016] [Accepted: 11/15/2016] [Indexed: 11/17/2022]
Abstract
Coffee cherry pulp is a by-product obtained during coffee production. Coffee cherry pulp contains considerable amounts of phenolic compounds and caffeine. An attempt to produce Cascara, a refreshing beverage, has been made. Six dried coffee pulp samples and a beverage called Cascara produced in Switzerland out of one of those samples were investigated. Aqueous extraction of coffee pulps revealed a content of total polyphenols between 4.9 and 9.2mg gallic acid equivalents (GAE)/gDM. The antioxidant capacity was between 51 and 92μmol Trolox equivalents (TE)/gDM as measured by the assay with ABTS radical. Bourbon variety from Congo and maragogype variety showed highest caffeine contents with 6.5 and 6.8mg/gDM. In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present. The beverage Cascara contained 226mg/L of caffeine and 283mgGAE/L of total polyphenols whereas antioxidant capacity amounted to 8.9mmol TE/L.
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Affiliation(s)
- Andrea Heeger
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland; Department of Nutrition and Food Sciences, University of Bonn, Endenicher Allee 11-13, D-53115 Bonn, Germany.
| | - Agnieszka Kosińska-Cagnazzo
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
| | - Ennio Cantergiani
- Carasso-Bossert SA, Rue des Sablières 4-6, CH-1217 Meyrin, Switzerland.
| | - Wilfried Andlauer
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
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Fernandez-Gomez B, Lezama A, Amigo-Benavent M, Ullate M, Herrero M, Martín MÁ, Mesa MD, del Castillo MD. Insights on the health benefits of the bioactive compounds of coffee silverskin extract. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Cho IJ, Choung SY, Hwang YC, Ahn KJ, Chung HY, Jeong IK. Aster spathulifolius Maxim extract reduces body weight and fat mass in obese humans. Nutr Res 2016; 36:671-8. [PMID: 27333958 DOI: 10.1016/j.nutres.2016.03.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 02/27/2016] [Accepted: 03/01/2016] [Indexed: 01/19/2023]
Abstract
Aster spathulifolius Maxim (AS), a perennial herb of the genus Aster within the family Asteraceae, induced weight loss in a rat model of diet-induced obesity. We hypothesized that AS could also reduce body weight in obese humans. Therefore, we performed a randomized, double-blind, placebo-controlled clinical trial in Korea to evaluate the effect of AS extract (ASE) on body weight and fat mass and its safety in obese humans. Forty-four obese participants (body mass index [BMI], 25-30 kg/m(2)) aged ≥20 years were randomly assigned to the placebo or ASE group (700 mg/d of ASE) and were instructed to take a once-daily pill for 12 weeks. Weight, BMI, waist circumference, fat mass (measured using bioimpedance, dual-energy X-ray absorptiometry, and computed tomography), and laboratory tests were assessed at baseline and at 12 weeks. Body weight significantly decreased after 12 weeks of treatment in the ASE group (placebo vs ASE: -0.08 ± 2.11 kg vs -3.30 ± 3.15 kg, P < .05), and so did body fat mass (placebo vs ASE; bioimpedance method: -0.51 ± 1.89 kg vs -2.38 ± 2.30 kg, P < .05; dual-energy X-ray absorptiometry: 0.38 ± 1.59 kg vs -2.26 ± 2.37 kg, P < .05). Changes in lipid profiles, fasting plasma glucose, and hemoglobin A1c did not differ between the 2 groups. No drug-related adverse events were observed during the study. In conclusion, ASE significantly decreases body weight and fat mass in obese humans, suggesting that ASE may be a potential therapeutic candidate for reducing obesity.
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Affiliation(s)
- In-Jin Cho
- Department of Medicine, Graduate School, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - Se Young Choung
- Department of Preventive Pharmacy and Toxicology, Department of Life and Nanopharmaceutical Sciences of Pharmacy, College of Pharmacy, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul, 02447, Republic of Korea
| | - You-Cheol Hwang
- Department of Endocrinology and Metabolism, Kyung Hee University Hospital at Gangdong, Kyung Hee University School of Medicine, 892 Dongnam-ro, Gangdong-gu, Seoul, 05278, Republic of Korea
| | - Kyu Jeung Ahn
- Department of Endocrinology and Metabolism, Kyung Hee University Hospital at Gangdong, Kyung Hee University School of Medicine, 892 Dongnam-ro, Gangdong-gu, Seoul, 05278, Republic of Korea
| | - Ho Yeon Chung
- Department of Endocrinology and Metabolism, Kyung Hee University Hospital at Gangdong, Kyung Hee University School of Medicine, 892 Dongnam-ro, Gangdong-gu, Seoul, 05278, Republic of Korea
| | - In-Kyung Jeong
- Department of Endocrinology and Metabolism, Kyung Hee University Hospital at Gangdong, Kyung Hee University School of Medicine, 892 Dongnam-ro, Gangdong-gu, Seoul, 05278, Republic of Korea.
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