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Portillo OR, Arévalo AC. Coffee’s Melanoidins. A critical review of contemporary scientific literature. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [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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Portillo OR. El procesamiento del grano de café. Del tueste a la infusión. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados.
La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros.
El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba.
Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
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Affiliation(s)
- Ostilio R. Portillo
- Facultad de Ingeniería, Universidad Nacional Autónoma de Honduras, (UNAH), Tegucigalpa, Honduras
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Yüksel AN, Özkara Barut KT, Bayram M. The effects of roasting, milling, brewing and storage processes on the physicochemical properties of Turkish coffee. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109711] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tsai SY, Hwang BF, Wang SP, Lin CP. A Kinetics Study of Coffee Bean of Roasting and Storage Conditions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13040] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shu-Yao Tsai
- Department of Health and Nutrition Biotechnology; Asia University; Taichung Taiwan
| | - Bing-Fang Hwang
- Department of Occupational Safety and Health; China Medical University; Taichung Taiwan
| | - Shen-Pao Wang
- Department of Health and Nutrition Biotechnology; Asia University; Taichung Taiwan
| | - Chun-Ping Lin
- Department of Health and Nutrition Biotechnology; Asia University; Taichung Taiwan
- Department of Medical Research; China Medical University Hospital, China Medical University; Taichung Taiwan
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Coffee suppresses the differentiation of Th17 cells by inhibiting interleukin-6-induced phosphorylation of signal transducer and activator of transcription 3. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-015-2618-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Górnaś P, Dwiecki K, Siger A, Tomaszewska-Gras J, Michalak M, Polewski K. Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2572-1] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ludwig IA, Sánchez L, De Peña M, Cid C. Contribution of volatile compounds to the antioxidant capacity of coffee. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.045] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Anin VitroEffect of Coffee on the Antigen-Specific Immune Responses of Naïve Splenocytes. Biosci Biotechnol Biochem 2014; 75:393-5. [DOI: 10.1271/bbb.100535] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Continuous Orally Administered Coffee Enhanced the Antigen-Specific Th1 Response and Reduced Allergic Development in a TCR-Transgenic Mice Model. Biosci Biotechnol Biochem 2014; 73:2439-44. [DOI: 10.1271/bbb.90393] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Palacios I, Guillamón E, García-Lafuente A, Villares A. Effects of Freeze-Drying Treatment on the Aromatic Profile of Tuber
spp. Truffles. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Irene Palacios
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
| | - Eva Guillamón
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
| | - Ana García-Lafuente
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
| | - Ana Villares
- Centro para la Calidad de los Alimentos; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA); Campus Universitario Duques de Soria, c/José Tudela s/n 42004 Soria Spain
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