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Assessment of healthy and harmful Maillard reaction products in a novel coffee cascara beverage: Melanoidins and acrylamide

AuthorsIriondo-DeHond, Amaia ; Elizondo, Ana Sofía; Iriondo-DeHond, Maite; Ríos, María Belén; Mufari, Romina; Mendiola, J. A. ; Ibáñez, Elena ; Castillo, M. Dolores del
Coffee cascara
Food safety
Instant beverage
Maillard reaction
Issue Date12-May-2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(5): 620 (2020)
AbstractOur research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.
DescriptionThis article belongs to the Special Issue New Frontiers in Acrylamide Study in Foods: Formation, Analysis and Exposure Assessment.
Publisher version (URL)https://doi.org/10.3390/foods9050620
Appears in Collections:(CIAL) Artículos
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