Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil

Faria, Wanessa Costa Silva; Oliveira, Matheus Gabriel de; Conceição, Edemilson Cardoso da; Silva, Vinicius Barreto; Veggi, Natalie; Converti, Attílio; Barros, Wander Miguel de; Silva, Milena Fernandes da; Bragagnolo, Neura

doi:10.1016/j.foodhyd.2020.106004

Cited by 17 publications

(10 citation statements)

References 71 publications

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“…Extracts of green coffee fruits, either of the Arabica and Robusta variety, were microencapsulated with maltodextrin and gum Arabic and were tested to delay sunflower oil oxidation [144]. The microencapsulated extracts of green coffee fruits were more effective in delaying sunflower oil oxidation than the free extracts and BHT.…”

Section: Conventional and Emerging Strategies For Edible Oil Enrichmentmentioning

confidence: 99%

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

et al. 2022

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To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

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Section: Conventional and Emerging Strategies For Edible Oil Enrichmentmentioning

confidence: 99%

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

et al. 2022

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“…65 Higher antioxidant efficacies of robusta variant were also revealed by a study employing green coffee extract. 66 Antioxidant activities could be affected not only by the variant, but also the extraction or brewing method. 67 Additionally, each coffee by-product could have different levels of antioxidant activity, where coffee silverskin was revealed to have the highest value.…”

Section: Antioxidant Properties Of Coffee By-productsmentioning

confidence: 99%

Coffee by-products as the source of antioxidants: a systematic review

et al. 2022

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Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.

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“…As stated before, hydroperoxides, which are the primary products of oxidation, are unstable and decompose into secondary products (such as free fatty acids, ketones, aldehydes, and alcohol). TBA is one of the most widely used oxidation indexes to determine secondary products of lipid oxidation in food products (Silva Faria et al., 2020 ). The effects of free and microencapsulated BE and BHE on the TBA of fried noodles during the 120‐day storage period at room temperature are shown in Figure 7 .…”

Section: Resultsmentioning

confidence: 99%

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts

Zamankhani,

Moeini,

Mahasti Shotorbani

et al. 2023

Food Science & Nutrition

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This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME‐BE and ME‐BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.5%, NaCl 0.78%, and water 21.21%) at 1% w/w level, and the physicochemical (proximate analysis, pH, color, cooking loss, and texture), sensory properties (taste, odor, color, texture, and overall acceptability), and oxidative stability (acid value, peroxide value, anisidine index, thiobarbituric acid index, conjugated dienes) of the fried noodles were studied. The results showed that the microcapsules had uneven shapes with angular surfaces. There was no significant difference between the zeta potential, particle size, PDI, and encapsulation efficiency of BE‐ and BHE‐loaded microcapsules, and the values reported fell between −34.96 and −34.84 mV, 1.128 and 1.195 μm, 0.247 and 0.283, and 80.08% and 83.47%, respectively. Adding extracts to the functional noodles decreased cooking loss and pH compared to the control. The noodles exhibited a darker color. BE and BHE reduced the oxidation of fried noodle oil, with microencapsulated extracts showing stronger effects during storage (p < .05). Sensory evaluation indicated high acceptability for all samples. Encapsulation effectively preserves the natural antioxidant activities of BE and BHE, providing potential benefits for food processing and storage.

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Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil

Cited by 17 publications

References 71 publications

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Coffee by-products as the source of antioxidants: a systematic review

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts

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