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ORIGINAL ARTICLE
Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts
1
Agricultural, Forest and Food Sciences (DiSAFA),, University of Turin, Italy
2
Food Analysis and Bioactivity, Institute of Food Science Research [CIAL, CSIC-UAM], Spain
3
Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM-
CSIC), Spain
Submission date: 2018-11-27
Final revision date: 2019-01-28
Acceptance date: 2019-02-21
Online publication date: 2019-03-11
Publication date: 2019-03-29
Corresponding author
Dolores del Castillo
Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM- CSIC), Nicolás Cabrera 9, 28049, Madrid, Spain
Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM- CSIC), Nicolás Cabrera 9, 28049, Madrid, Spain
Pol. J. Food Nutr. Sci. 2019;69(2):157-166
KEYWORDS
TOPICS
ABSTRACT
The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chronic diseases. The new formulation combines well-known and novel food ingredients. To validate the novel ingredients, we determined the physicochemical characterization, caffeine and chlorogenic acid contents and food safety of coffee silverskin (CSE) and husk (CHE) extracts. Sensory and nutritional quality, bioactive compounds (chlorogenic acid, total phenolic compounds, melanoidins and browning), in vitro bioaccessibility and health-promoting properties (overall antioxidant capacity and α-glucosidase activity) of the breads were evaluated.
Results support the feasibility of CSE and CHE as natural sustainable sources of antioxidants, α-glucosidase inhibitors and colorants. The observed health-promoting properties suggest that coffee by-product extracts could potentially be used as functional food ingredients or supplements to reduce the risk of chronic diseases associated with oxidative stress and to control postprandial glucose levels. Based on consumers’ preferences, we obtained new bread formulations with high nutritional and sensorial quality, suitable for celiacs and with the potential to reduce the risk of gastrointestinal disease related to oxidative stress. Data on in vitro digestion indicated a significant (p < 0.05) decrease in the bioaccessibility of sugars and a significant increase (p <0.05) in antioxidants.
ACKNOWLEDGEMENTS
We would like to thank Beneo Ibérica (Spain) for supplying Inulin (ORAFTI® FTX) and rice protein (Remypro N80+), and Fortaleza (Vitoria) and Delikia (Valencia) for supplying coffee silverskin and coffee husks, respectively.
FUNDING
The present research was funded by the project SUSCOFFEE (AGL2014-57239-R) and is part of the PhD. thesis of Guglielmetti, A.
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Trends in Food Science & Technology
34.
Antidiabetic Effects of Coffee Silverskin Extract in Streptozotocin-Induced Diabetic Wistar Rats
Chems El Hoda Barka, Bachir Bensenane, Hafida Merzouk, Abdelouahab Mebarki, Hadi Youssouf Haddam, Farid Berroukeche, Nassima Mokhtari-Soulimane
Waste and Biomass Valorization
Chems El Hoda Barka, Bachir Bensenane, Hafida Merzouk, Abdelouahab Mebarki, Hadi Youssouf Haddam, Farid Berroukeche, Nassima Mokhtari-Soulimane
Waste and Biomass Valorization
35.
An Assessment of the Bioactivity of Coffee Silverskin Melanoidins
Silvia Tores de la Cruz, Amaia Iriondo-DeHond, Teresa Herrera, Yolanda Lopez-Tofiño, Carlos Galvez-Robleño, Marin Prodanov, Francisco Velazquez-Escobar, Raquel Abalo, Maria Dolores del Castillo
Foods
Silvia Tores de la Cruz, Amaia Iriondo-DeHond, Teresa Herrera, Yolanda Lopez-Tofiño, Carlos Galvez-Robleño, Marin Prodanov, Francisco Velazquez-Escobar, Raquel Abalo, Maria Dolores del Castillo
Foods
36.
Navigating the Technological Tide: The Evolution and Challenges of Business Model Innovation
Sofia Yustiani Suryandari, Regas Panji Pratomo, Ratna Roostika
Sofia Yustiani Suryandari, Regas Panji Pratomo, Ratna Roostika
37.
Innovative of cascara as potential in beverage, food and their functional impact: a review
Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, Aldicky Faizal Amri, Eko Heri Purwanto, Yulianti Yulianti, Fawzan Sigma Aurum
International Journal of Food Science & Technology
Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, Aldicky Faizal Amri, Eko Heri Purwanto, Yulianti Yulianti, Fawzan Sigma Aurum
International Journal of Food Science & Technology
38.
Coffee Silverskin as a Potential Ingredient for Functional Foods: Recent Advances and a Case Study with Chocolate Cake
Adriana S. Franca, Emiliana P. Basílio, Laís M. Resende, Camila A. Fante, Leandro S. Oliveira
Foods
Adriana S. Franca, Emiliana P. Basílio, Laís M. Resende, Camila A. Fante, Leandro S. Oliveira
Foods
39.
Technologies to Recover Polyphenols from AgroFood By-products and Wastes
Filomena Nazzaro, Florinda Fratianni, Vincenzo De Feo, Tatiana Colombo Pimentel, Raffaele Coppola, Adriano G. Cruz
Filomena Nazzaro, Florinda Fratianni, Vincenzo De Feo, Tatiana Colombo Pimentel, Raffaele Coppola, Adriano G. Cruz
40.
Bioactive compounds in coffee husk: extraction, functional properties, applications, and sustainable approach in circular economy
M. Azam Ali, Shuva Bhowmik
RSC Sustainability
M. Azam Ali, Shuva Bhowmik
RSC Sustainability
41.
Circular utilization of coffee silverskin in beef patties: Effects on technological, sensory, and safety attributes
İzzet Özhamamcı, Bilge Sayın
Food Bioscience
İzzet Özhamamcı, Bilge Sayın
Food Bioscience
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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