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

Research output: Contribution to journalArticleResearchpeer-review

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.
Original languageEnglish
Pages (from-to)114-121
JournalFood chemistry
Volume231
DOIs
Publication statusPublished - 2017

Keywords

    Cite this

    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, Vol. 231, 2017, p. 114-121.

    Research output: Contribution to journalArticleResearchpeer-review

    Passos, CP, Kukurova, K, Basil, E, Fernandes, PAR, Neto, A, Nunes, FM, Murkovic, M, Ciesarova, Z & Coimbra, MA 2017, 'Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits' Food chemistry, vol. 231, pp. 114-121. https://doi.org/10.1016/j.foodchem.2017.03.105
    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 ; Vol. 231. pp. 114-121.
    @article{976cddda88ee47b1a14519f9773bb6b0,
    title = "Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits",
    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.",
    keywords = "Melanoidins, Soluble coffee , HMF Acrylamide Cookies, Acrylamide Cookies, Cookies, Brown colour, Antioxidant activity",
    author = "Passos, {Claudia P.} and Kristina Kukurova and Eva Basil and Fernandes, {Pedro AR} and Andreia Neto and Nunes, {Fernando M} and Michael Murkovic and Zuzana Ciesarova and Coimbra, {Manuel A}",
    year = "2017",
    doi = "10.1016/j.foodchem.2017.03.105",
    language = "English",
    volume = "231",
    pages = "114--121",
    journal = "Food chemistry",
    issn = "0308-8146",
    publisher = "Elsevier Limited",

    }

    TY - JOUR

    T1 - Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

    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

    PY - 2017

    Y1 - 2017

    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.

    KW - Melanoidins

    KW - Soluble coffee

    KW - HMF Acrylamide Cookies

    KW - Acrylamide Cookies

    KW - Cookies

    KW - Brown colour

    KW - Antioxidant activity

    U2 - 10.1016/j.foodchem.2017.03.105

    DO - 10.1016/j.foodchem.2017.03.105

    M3 - Article

    VL - 231

    SP - 114

    EP - 121

    JO - Food chemistry

    JF - Food chemistry

    SN - 0308-8146

    ER -