Nuria Martinez-Saez

A novel antioxidant beverage for body weight control based on coffee silverskin

The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product.

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Abstract Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those added with coffee silverskin extract and the solid residue recovered from the extraction process, were selected for that study. A comparison of the stevia formulated biscuits, with the stevia formula added with silverskin, showed that the added biscuits had a good nutritional quality and improved texture and colour.

Patented and commercialized applications

Abstract The commercialization of high added-value compounds recovery from food wastes deals with several issues such as laboratory research, scale-up problems, protection of intellectual properties, and development of market-destined applications. These issues are described in this chapter wherein a collection of commercially available compounds recovered from food by-products is presented. Verification of market existing products matching with patented processes was conducted using patent applicant name in each case. However, this matching as well as production characteristics may not be correct in all cases, as most companies typically are secretive about their methods of production and respective data cannot be found in the literature. Despite the omnipresence of related studies and patented methodologies, the market existing products derived from food wastes are today rather limited. There are many reasons for this, such as scale-up and commercialization problems, protection of intellectual properties, approval of products’ health claims, etc. All these aspects are discussed in this chapter, wherein a proposal for the establishment of a new label (similar to organic foods) is introduced in order to reveal the potentiality of recovering valuable compounds from food wastes.

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid eq./g) than that of a sucrose-containing biscuit (SCB). The CFB significantly reduced (p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/mL) compared to the SCB (IC50 = 6.2 mg/mL). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, was stimulated by the CFB (355% at a concentration of 0.5 mg/mL and 278% at a concentration of 0.05 mg/mL) to the same order of magnitude as those of the SCB. To summarize, the CFB was demonstrated to reduce monosaccharide bioaccessibility, to inhibit a diabetes-related digestive enzyme, and to improve the release of satiety hormones.

Applications of recovered compounds in food products

Abstract Approximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. This chapter summarizes applications of coffee by-products as novel ingredients possessing biological, nutritional, and technological functions. Coffee cherries and their derivatives have potential as superfoods because they are composed of several phytochemicals with synergic biological effects and nutrients. They also have components with technological interest, which may be used as natural colorants, aromas, and texturizers, among others. Novel food products based on coffee wastes are being welcomed by Western consumers due to their well-known health-promoting and sensorial properties. Nowadays, several tasty foods and beverages from roasted coffee beans and coffee cherry by-products are available for commercialization. The number of commercial products based on coffee by-products has increased in the last few years, with the aim to achieve sustainable production and consumption of the coffee cherry.

In vitro formation of Maillard reaction products during simulated digestion of meal-resembling systems

The aim of the present research was to study the formation of Maillard reaction products (MRPs) during digestive process of meal-resembling systems. An average meal (protein, starch and oil) and sugar-containing meals (protein and glucose or fructose or high fructose corn syrup (HCFS)) were tested. Intestinal simple amino acid systems were also analyzed to gain insight into their contribution to the Maillard reaction (MR). Decrease of lysine (11.7-34%), arginine (24-35%) and other amino acids occurred after digestion of the meals. Fructosamine (42.6±4.7 and 332.9±10.4μg/ml) and fluorescent adducts (22,270±119.6 and 9283±188.3 RFU) were detected in digests of those meals containing HCFS and starch, respectively. Carboxymethyllysine (CML) (5.03±1.09μg/ml) and MGO-derivative AGEs (12.2±1.5μg/ml) were found in the meals composed of fructose and only MGO-derivative AGEs (12.2±1.6μg/ml) in presence of glucose. Physiological intestinal concentrations (43mM) of sugars in simplified systems composed by single amino acids caused formation of MRPs under digestive conditions. Arginine and fructose (314mM) showed formation of fructosamine and different AGEs. Fructose (43mM) gave rise to CML by interaction with lysine, which was observed within 1h of incubation at intestinal conditions. These conditions are possible in the intestine during fructose malabsorption. The results suggest the importance of using meal systems for better understanding of complex chemical events taking place during digestion such as MR. This is the first study proposing the formation of non-fluorescent AGEs associated to the pathogenesis of diabetes during digestion of sugar containing and average meals. This formation may be possible in conditions where sugar absorption is delayed such as fructose malabsorption or intake of a fatty meal. The occurrence of the MR during the digestion process may reduce the bioavailability of essential amino acids and increase the production of MRPs causing health disorders.

Development of Sustainable Novel Foods and Beverages Based on Coffee By-Products for Chronic Diseases

Obesity and type 2 diabetes have reached epidemic proportions in the past few years. The market of functional foods has greatly increased for the reduction of risk of chronic diseases. Coffee is one of the most frequently consumed drinks worldwide and large amounts of coffee wastes need to be recycled in order to reduce its environmental impact. Coffee by-products contain appreciable amounts of bioactive nutrients exerting health promoting properties. Therefore, the valorization of coffee wastes represents a great opportunity for the sustainability of the coffee sector and the industry of functional beverages and foods for chronic diseases.

In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee ( Coffee arabica L.) grounds

Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, bioaccessibility of phenolic compounds (gallic acid and catechin) and amino acids. Furthermore, advanced glycation end products (AGEs), involved in chronic diseases, decreased up to 6-folds in the biscuits containing FSCG when compared with the traditional biscuit. The digestible fraction of biscuits containing the highest amount of FSCG (5 g) displayed the higher inhibiting α-glucosidase activity, correlating with the bioaccessibility of ascorbic acid and catechin. Our study seems to indicate that anti-diabetic compounds may be released in the small intestine during FSCG digestion, where biscuits containing FSCG may be able to beneficially regulate sugar metabolism thereby helping in producing foods friendly for diabetes.

In Vitro Assessment of the Satiety Effect of Non-Added Sugar Biscuit Containing Stevia, Coffee Fibre and Fructooligosaccharides

This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. This biscuit presented a significantly (p < 0.05) lower glycaemic sugar content (60.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid/g) than a sucrose-containing biscuit (SCB). The CFB significantly reduced (p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/ml) compared to the SCB (IC50 = 6.2 mg/ml). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, were stimulated by the CFB (354.7 ± 42.7% and 277.9 ± 14.1%) to the same order of magnitude as those of the SCB. In conclusion, the CFB was demonstrated to reduce simple sugar bioaccessibility and to improve satiety.