RT Journal Article
T1 The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder
A1 López Parra, Marta B.
A1 Gómez Domínguez, Irene
A1 Iriondo De Hond, Maite
A1 Villamediana Merino, Esther
A1 Sánchez Martín, Vanesa
A1 Mendiola, José A.
A1 Iriondo De Hond, Amaia
A1 Del Castillo, María Dolores
AB 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.
PB MDPI
SN 2304-8158
YR 2024
FD 2024-04-05
LK https://hdl.handle.net/20.500.14352/103318
UL https://hdl.handle.net/20.500.14352/103318
LA eng
NO 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
NO 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.; projectadministration, M.D.d.C.; funding acquisition, M.D.d.C. All authors have read and agreed to the published version of the manuscript.
NO Ministerio de Ciencia e Innovación
DS Docta Complutense
RD 2 sept 2024