Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

Claudia P. Passos, Kristina Kukurova, Eva Basil, Pedro AR Fernandes, Andreia Neto, Fernando M Nunes, Michael Murkovic, Zuzana Ciesarova, Manuel A Coimbra

Publikation: Beitrag in einer FachzeitschriftArtikelForschungBegutachtung

Abstract

Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugarsand caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuits
containing EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.
Originalspracheenglisch
Seiten (von - bis)114-121
FachzeitschriftFood chemistry
Jahrgang231
DOIs
PublikationsstatusVeröffentlicht - 2017

Schlagwörter

  • Melanoidins
  • Soluble coffee
  • HMF Acrylamide Cookies
  • Acrylamide Cookies
  • Cookies
  • Brown colour
  • Antioxidant activity

Dies zitieren

Passos, C. P., Kukurova, K., Basil, E., Fernandes, P. AR., Neto, A., Nunes, F. M., ... Coimbra, M. A. (2017). Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. Food chemistry, 231, 114-121. https://doi.org/10.1016/j.foodchem.2017.03.105

Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. / Passos, Claudia P.; Kukurova, Kristina; Basil, Eva; Fernandes, Pedro AR; Neto, Andreia; Nunes, Fernando M; Murkovic, Michael; Ciesarova, Zuzana; Coimbra, Manuel A.

in: Food chemistry, Jahrgang 231, 2017, S. 114-121.

Publikation: Beitrag in einer FachzeitschriftArtikelForschungBegutachtung

Passos, Claudia P. ; Kukurova, Kristina ; Basil, Eva ; Fernandes, Pedro AR ; Neto, Andreia ; Nunes, Fernando M ; Murkovic, Michael ; Ciesarova, Zuzana ; Coimbra, Manuel A. / Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits. in: Food chemistry. 2017 ; Jahrgang 231. S. 114-121.
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abstract = "Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugarsand caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10{\%} w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1{\%} EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuitscontaining EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.",
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AU - Passos, Claudia P.

AU - Kukurova, Kristina

AU - Basil, Eva

AU - Fernandes, Pedro AR

AU - Neto, Andreia

AU - Nunes, Fernando M

AU - Murkovic, Michael

AU - Ciesarova, Zuzana

AU - Coimbra, Manuel A

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N2 - Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugarsand caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuitscontaining EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.

AB - Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily available from instant coffee. However, high caffeine content is limiting its direct application. To evaluate the possibility of obtaining coloured melanoidin-rich, sugarsand caffeine-poor fractions from instant coffee, in this work, simple procedures based on their ethanol insolubility (fraction EtPp) or retention by ultrafiltration (fraction HWSn) were exploited. Melanoidins incorporation into biscuits formulation (amounts of 1, 5 and 10% w/w related to flour content) resulted in acceptable coloured products with higher antioxidant activity. The biscuits supplemented with 1% EtPp or HWSn had a low caffeine content. The caffeine of one espresso coffee was equivalent to 130 biscuitscontaining EtPp and 31 biscuits containing HWSn. Besides, both fractions did not promote extra formation of acrylamide or 5-hydroxymethylfurfural during baking.

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