期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 68, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2021.102608
关键词
High pressure homogenization; Acetic anhydride; Dietary fiber; Technological properties; Antioxidant
资金
- Brazilian Coordination for the Improvement of Higher Education Personnel (CAPES Brazil) [001]
- Brazilian National Council for Scientific and Technological Development (CNPqBrazil) [403328/20160, 150021/20186, 436889/20188, 301496/20196]
- Sao Paulo Research Foundation (FAPESPBrazil) [2015/503331, 2018/110695, 2015/133209, 2019/055787, 2019/12244-8]
- Red Iberomericana de Alimentos Autoctonos Subutilizados (ALSUBCYTED, Brazil) [118RT0543]
The use of dynamic high-pressure, acetylation, and enzymatic hydrolysis can effectively enhance the technological properties of coffee coproducts, improving their water holding capacity and antioxidant status.
Coffee coproducts (CCP) are significant sources of dietary fiber (DF) and phenolic compounds. Dynamic high-pressure (DHP), acetylation (ACT) and enzymatic hydrolysis with cellulase (ENZ) were investigated as methods to change the technological properties of CCP. The impact of the methods on DF structure and phenolic antioxidants was also assessed. DHP, ACT and ENZ have improved the Water Holding Capacity, Swelling Power and Oil Holding Capacity of CCP by up to 1.50, 1.80 and 1.90 times, respectively. DHP caused the most severe effect in disrupting the DF of the CCP, reducing the particle size. Total and Insoluble DF of CCP (0.63 and 0.58 g/ g CCP, respectively) decreased significantly after ACT and ENZ. DHP only caused a minor impact on chlorogenic acid of CCP, leading to a smaller reduction in the antioxidant capacity as compared to that of ACT and ENZ. A potential functional and sustainable food ingredient from CCP with improved technological properties and partial maintenance of its antioxidant status was obtained.
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