Physicochemical, techno-functional and antioxidant characterization of coffee silverskin
Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties of coffee silverskin flakes and powder. The re...
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Universidad de Sonora
2022
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biotecnia-article-17552023-05-10T21:14:27Z Physicochemical, techno-functional and antioxidant characterization of coffee silverskin Caracterización fisicoquímica, tecno-funcional y antioxidante de la piel plateada del café Vargas-Sánchez, Rey David Torres-Martínez, Brisa del Mar Torrescano-Urrutia, Gastón Ramón Sánchez-Escalante, Armida coffee residues chemical compounds physicochemical properties techno-functional properties antioxidant residuos de café compuestos químicos propiedades fisicoquímicas propiedades tecno-funcionales antioxidante Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties of coffee silverskin flakes and powder. The results indicated that coffee silverskin flakes and powder showed pH near to neutrality, and the color was Roman coffee and Deep coffee, respectively, which show that milling process change this parameter. Coffee silverskin flakes showed the highest water and oil-holding capacity, while, both coffee residues exert slight swelling and foam capacity, and foam stability, without effect of milling process. However, both residues do not exert emulsion and gelling capacity, as well as emulsion stability. The presence of phenols, flavonoids, caffeoylquinic acid and alkaloids (powder > flakes) were detected in both residues, which exert free- and radical-cation scavenging activity (powder = flakes), reducing power properties, and lipid oxidation inhibition (powder > flakes). In conclusion, coffee silverskin can be proposed as a functional ingredient for food industry. Los residuos de café se han considerado una fuente valiosa de componentes nutricionales y funcionales, por ello se consideran un ingrediente potencial para la industria alimentaria. El objetivo del estudio fue evaluar las propiedades fisicoquímicas, tecno-funcionales y antioxidantes de hojuelas y harina de cascarilla de café. Las hojuelas y la harina de piel plateada de café mostraron un pH cercano a la neutralidad, y el color fue café romano y café profundo, respectivamente, lo que indica que el proceso de molienda cambia este parámetro. Los resultados indicaron que las hojuelas de cascarilla de café mostraron la mayor capacidad de retención de agua y aceite, mientras que ambos residuos presentaron ligera capacidad de hinchamiento, formación de espuma y estabilidad de espuma, sin efecto del proceso de molienda. Sin embargo, ambos residuos no presentaron capacidad de emulsión y gelificación, así como estabilidad de la emulsión. La presencia de fenoles, flavonoides, ácido cafeoilquínico y alcaloides (harina > hojuelas) fue detectada en ambos residuos, los cuales ejercieron actividad DPPH• y ABTS•+ (harina = hojuelas), poder reductor e inhibición de oxidación de lípidos (harina > hojuelas). En conclusión, la cascarilla de café puede proponerse como ingrediente funcional para la industria alimentaria. Universidad de Sonora 2022-11-15 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1755 10.18633/biotecnia.v25i1.1755 Biotecnia; Vol. 25 No. 1 (2023): January - April; 43 - 50 Biotecnia; Vol. 25 Núm. 1 (2023): Enero - Abril; 43 - 50 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1755/730 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1755/825 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Vargas-Sánchez, Rey David Torres-Martínez, Brisa del Mar Torrescano-Urrutia, Gastón Ramón Sánchez-Escalante, Armida |
| spellingShingle |
Vargas-Sánchez, Rey David Torres-Martínez, Brisa del Mar Torrescano-Urrutia, Gastón Ramón Sánchez-Escalante, Armida Physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| author_facet |
Vargas-Sánchez, Rey David Torres-Martínez, Brisa del Mar Torrescano-Urrutia, Gastón Ramón Sánchez-Escalante, Armida |
| author_sort |
Vargas-Sánchez, Rey David |
| title |
Physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| title_short |
Physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| title_full |
Physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| title_fullStr |
Physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| title_full_unstemmed |
Physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| title_sort |
physicochemical, techno-functional and antioxidant characterization of coffee silverskin |
| description |
Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties of coffee silverskin flakes and powder. The results indicated that coffee silverskin flakes and powder showed pH near to neutrality, and the color was Roman coffee and Deep coffee, respectively, which show that milling process change this parameter. Coffee silverskin flakes showed the highest water and oil-holding capacity, while, both coffee residues exert slight swelling and foam capacity, and foam stability, without effect of milling process. However, both residues do not exert emulsion and gelling capacity, as well as emulsion stability. The presence of phenols, flavonoids, caffeoylquinic acid and alkaloids (powder > flakes) were detected in both residues, which exert free- and radical-cation scavenging activity (powder = flakes), reducing power properties, and lipid oxidation inhibition (powder > flakes). In conclusion, coffee silverskin can be proposed as a functional ingredient for food industry. |
| publisher |
Universidad de Sonora |
| publishDate |
2022 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1755 |
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