Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed

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Abstract

The search for new technologies and ingredients with interesting characteristics and potential for incorporation into functional foods emerges in parallel with the demand for alternative sustainable and economically viable blends. Pursuing these aims, the formulation of a new coffee blend with 94% roasted coffee powder (Coffea canephora cv. Robusta and Coffea arabica, 70/30, w/w), 3% cocoa powder, 2% coffee silverskin and 1% golden coffee (green coffee minimally processed) was developed. The influence of the ingredients in the blend was compared with two other commercial coffee blends (in capsule and in a sealed package with a one-way degassing valve), being characterized the formulation, the physicochemical parameters, as its innovation. It is concluded that the developed coffee blend shows an enriched content of bioactive compounds (chlorogenic acids, trigonelline, theobromine and caffeine), displays an important antioxidant capacity and was favorably appreciated due to its sensory characteristics. Moreover, the addition of skin by-product becomes an additional valorization and the processing of green coffee and cocoa was minimized by adding innovation and an optimized extraction.
Original languageUnknown
Pages (from-to)39-47
JournalFood Research International
Volume61
Issue numberSI
DOIs
Publication statusPublished - 1 Jan 2014

Keywords

    Cite this

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    title = "Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed",
    abstract = "The search for new technologies and ingredients with interesting characteristics and potential for incorporation into functional foods emerges in parallel with the demand for alternative sustainable and economically viable blends. Pursuing these aims, the formulation of a new coffee blend with 94{\%} roasted coffee powder (Coffea canephora cv. Robusta and Coffea arabica, 70/30, w/w), 3{\%} cocoa powder, 2{\%} coffee silverskin and 1{\%} golden coffee (green coffee minimally processed) was developed. The influence of the ingredients in the blend was compared with two other commercial coffee blends (in capsule and in a sealed package with a one-way degassing valve), being characterized the formulation, the physicochemical parameters, as its innovation. It is concluded that the developed coffee blend shows an enriched content of bioactive compounds (chlorogenic acids, trigonelline, theobromine and caffeine), displays an important antioxidant capacity and was favorably appreciated due to its sensory characteristics. Moreover, the addition of skin by-product becomes an additional valorization and the processing of green coffee and cocoa was minimized by adding innovation and an optimized extraction.",
    keywords = "Coffee, Bioactive compounds, Innovation, Antioxidant, Cocoa espresso",
    author = "Lidon, {Fernando Jos{\'e} Cebola}",
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    year = "2014",
    month = "1",
    day = "1",
    doi = "10.1016/j.foodres.2014.05.003",
    language = "Unknown",
    volume = "61",
    pages = "39--47",
    journal = "Food Research International",
    issn = "0963-9969",
    publisher = "Elsevier Science B.V., Amsterdam.",
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    TY - JOUR

    T1 - Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed

    AU - Lidon, Fernando José Cebola

    N1 - Sem PDF conforme Despacho

    PY - 2014/1/1

    Y1 - 2014/1/1

    N2 - The search for new technologies and ingredients with interesting characteristics and potential for incorporation into functional foods emerges in parallel with the demand for alternative sustainable and economically viable blends. Pursuing these aims, the formulation of a new coffee blend with 94% roasted coffee powder (Coffea canephora cv. Robusta and Coffea arabica, 70/30, w/w), 3% cocoa powder, 2% coffee silverskin and 1% golden coffee (green coffee minimally processed) was developed. The influence of the ingredients in the blend was compared with two other commercial coffee blends (in capsule and in a sealed package with a one-way degassing valve), being characterized the formulation, the physicochemical parameters, as its innovation. It is concluded that the developed coffee blend shows an enriched content of bioactive compounds (chlorogenic acids, trigonelline, theobromine and caffeine), displays an important antioxidant capacity and was favorably appreciated due to its sensory characteristics. Moreover, the addition of skin by-product becomes an additional valorization and the processing of green coffee and cocoa was minimized by adding innovation and an optimized extraction.

    AB - The search for new technologies and ingredients with interesting characteristics and potential for incorporation into functional foods emerges in parallel with the demand for alternative sustainable and economically viable blends. Pursuing these aims, the formulation of a new coffee blend with 94% roasted coffee powder (Coffea canephora cv. Robusta and Coffea arabica, 70/30, w/w), 3% cocoa powder, 2% coffee silverskin and 1% golden coffee (green coffee minimally processed) was developed. The influence of the ingredients in the blend was compared with two other commercial coffee blends (in capsule and in a sealed package with a one-way degassing valve), being characterized the formulation, the physicochemical parameters, as its innovation. It is concluded that the developed coffee blend shows an enriched content of bioactive compounds (chlorogenic acids, trigonelline, theobromine and caffeine), displays an important antioxidant capacity and was favorably appreciated due to its sensory characteristics. Moreover, the addition of skin by-product becomes an additional valorization and the processing of green coffee and cocoa was minimized by adding innovation and an optimized extraction.

    KW - Coffee

    KW - Bioactive compounds

    KW - Innovation

    KW - Antioxidant

    KW - Cocoa espresso

    U2 - 10.1016/j.foodres.2014.05.003

    DO - 10.1016/j.foodres.2014.05.003

    M3 - Article

    VL - 61

    SP - 39

    EP - 47

    JO - Food Research International

    JF - Food Research International

    SN - 0963-9969

    IS - SI

    ER -