The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

López Parra, Marta B.; Gómez Domínguez, Irene; Iriondo De Hond, Maite; Villamediana Merino, Esther; Sánchez Martín, Vanesa; Mendiola, José A.; Iriondo De Hond, Amaia; Del Castillo, María Dolores

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

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Official URL

https://doi.org/10.3390/foods13071114

Publication date

2024

Authors

López Parra, Marta B.

Gómez Domínguez, Irene

Iriondo De Hond, Maite

Villamediana Merino, Esther

Sánchez Martín, Vanesa

Mendiola, José A.

Iriondo De Hond, Amaia

Del Castillo, María Dolores

Publisher

MDPI

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URI

https://hdl.handle.net/20.500.14352/103318

Citation

López-Parra, M.B.; Gómez-Domínguez, I.; IriondoDeHond, M.; Villamediana Merino, E.; Sánchez-Martín, V.; Mendiola, J.A.; Iriondo-DeHond, A.; del Castillo, M.D. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder. Foods 2024, 13, 1114. https:// doi.org/10.3390/foods13071114

Abstract

Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.

Description

Author Contributions: Conceptualization, M.D.d.C.; methodology, J.A.M., E.V.M., A.I.-D. and M.D.d.C.; formal analysis, M.B.L.-P., I.G.-D., M.I.-D., V.S.-M., J.A.M. and E.V.M.; investigation, M.I.-D., V.S.-M., J.A.M., A.I.-D. and M.D.d.C.; data curation, M.B.L.-P., I.G.-D., M.I.-D., V.S.-M., J.A.M. and E.V.M.; writing—original draft preparation, M.B.L.-P. and M.D.d.C.; writing—review and editing, M.B.L.-P., I.G.-D., M.I.-D., V.S.-M., J.A.M., E.V.M., A.I.-D. and M.D.d.C.; supervision, M.D.d.C.; project administration, M.D.d.C.; funding acquisition, M.D.d.C. All authors have read and agreed to the published version of the manuscript.