Validation of coffee by-products as novel food ingredients. (January 2019)

• Record Type: Journal Article
• Authors: Iriondo-DeHond, Amaia; Aparicio García, Natalia; Fernandez-Gomez, Beatriz; Guisantes-Batan, Eduardo; Velázquez Escobar, Francisco; Blanch, Gracia Patricia; San Andres, Manuel Ignacio; Sanchez-Fortun, Sebastián; del Castillo, María Dolores
• Is Part Of: Innovative food science & emerging technologies. Volume 51(2019)
• Page Start: 194
• Page End: 204
• Publication Date: 2019-01
• Subjects: ABTS 2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt -- ATR attenuated total reflection -- CGA chlorogenic acid -- 5-CQA 5-caffeoylquinic acid -- CS coffee silverskin -- DCFH-DA 2′, 7′-dichlorodihydrofluorescein diacetate -- DDD dichlorodiphenyldichloroethane -- DDE dichlorodiphenyldichloroethylene -- DDT dichlorodiphenyltrichloroethane -- DMEM Dulbecco's Modified Eagle's Medium -- DMSO dimethyl sulfoxide -- EFSA European Food Safety Authority -- FOS fructooligosaccharides -- FT Fourier-transform -- HCH hexachlorocyclohexane -- IDF insoluble dietary fiber -- IR infrared -- MTT 3-(4, 5-dimethylthiazole-y)-2, 5-diphenyltetrazolium bromide -- OECD Organization for Economic Co-operation and Development -- OTA ochratoxin A -- ROS reactive oxygen species -- RUT rutin -- SDF soluble dietary fiber -- TAC total antioxidant capacity -- tBOOH tert-butyl hydroperoxide -- TDF total dietary fiber -- TFC total flavonoid content -- TPC total phenolic compounds; Antioxidants -- Coffee by-products -- Dietary fiber -- Food safety -- Novel food ingredient -- Sustainability; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2018.06.010
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal. Graphical abstract: Unlabelled Image Highlights: Coffee by-products' extracts reduce reactive oxygen species in HepG2 cells. Husk and silverskin are completely valorized into two novel food ingredients. Parchment, husk and silverskin are a natural source of antioxidant dietary fiber. Conversion of coffee by-products into safe food ingredients avoiding waste generation