Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

Budryn, Grażyna; Zaczyńska, Donata

doi:10.1016/j.lwt.2016.06.019

Cited by 41 publications

(31 citation statements)

References 28 publications

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“…In general, vanillin imparted pleasant flavor in fruit juices (Cassani, Tomadoni, Viacava, Ponce, & Moreira, 2016). The previous study showed that the addition of chlorogenic acid contributed to the increase in the content of volatile components, particularly of furans and pyrazines, which affect the aroma properties of food (Budryn, Zaczyńska, & Oracz, 2016). It could be drawn that the loss of phenolic compounds during thermal processing was another reason that results in the aroma degradation in sugarcane juice.…”

Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

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Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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“…Certain health-promoting properties of food are ascribed to phenolic substances, including phenolic acids of benzoic and hydroxycinnamic families [3]. Coffee beans are a rich source of the latter acids [4]. Green coffee contains caffeic and ferulic acids in the form of mono- and diesters with quinic acid, referred to as chlorogenic acids (CGAs) [5, 6].…”

Section: Introductionmentioning

confidence: 99%

Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats

Budryn

Zaczyńska

Żyżelewicz

et al. 2017

Plant Foods Hum Nutr

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Green coffee is one of health-promoting supplements of the diet, applied in the form of either preparations or enriched food products. Its positive impact is manifested by mitigation of the development of certain tumors, e.g., in the colon and liver, and type 2 diabetes. Many studies proved that chlorogenic acids are the main active substances in green coffee. The bioavailability of these compounds depends among others on their interactions with other components of the diet, mainly proteins. When they are used as food ingredients, their bioavailability is additionally decreased because of the decomposition or interactions with other ingredients during food processing. The undesirable changes may be limited among others by microencapsulation, for example with β-cyclodextrin. In this study, rats were fed the pro-oxidative high fat diet, which was supplemented with chlorogenic acids from green coffee that were used in four forms such as: a purified extract, complexes of chlorogenic acids and β-cyclodextrin, and bread supplemented with either the extract or the β-cyclodextrin inclusion complex. Chlorogenic acids added to bread because of the reduced absorption from the crumb in the small intestine and increased passage to the colon, contributed to the beneficial modification of enzymatic activities of intestinal microbiota. When added directly to the diet, they contributed to the improved antioxidant status in the liver and kidneys, lowered glucose level and increased HDL level. A high ratio of reduced to oxidized glutathione in the liver and a high concentration of antioxidants in the blood serum were observed after administration of chlorogenic acids in the form of inclusion complexes with β-cyclodextrin, indicating that microencapsulation increased their bioaccessibility due to the limited interactions with other components of the diet.

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“…The coffee extracts were obtained using 400 g of ground coffee beans and 1:5.75 (w/w) ratio of ground coffee to water. The suspension was boiled in a pressure vessel (PS-5682 Vienna, Austria) at 110 °C for 10 min, cooled in a water bath to 40 °C, and filtered using a KNF 18 035.3 N vacuum pump (Neuberger, NJ, USA) [16]. The cocoa extracts were obtained using ground cocoa beans and water in 1:3 (w/w) ratio, respectively.…”

Section: Preparing Coffee and Cocoa Extractsmentioning

confidence: 99%

Evaluation of antifibrotic effects of coffee and cocoa extracts in rats with thioacetamide-induced fibrosis

Budryn

Żyżelewicz

Buko

et al. 2018

Eur Food Res Technol

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Epidemiological data demonstrate an inverse relationship between consumption of coffee as well as other beverages containing methylxanthines and liver fibrosis. The mechanism may include the action of not only methylxanthines but also phenolic compounds. Regarding coffee and cocoa, the levels of phenolic compounds strongly depend on the form of beans, i.e., raw (green) vs. roasted. The aim of this study was to evaluate the antifibrotic effects of coffee and cocoa extracts (both from green and roasted beans) on liver fibrosis progression in thioacetamide (TAA)-treated rats. Among the investigated extracts, only green coffee extract developed a more pronounced antifibrotic effect, partially preventing TAA-induced liver fibrosis, confirmed by the significant decrease of both total and relative hydroxyproline contents in the liver.

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Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

Cited by 41 publications

References 28 publications

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats

Evaluation of antifibrotic effects of coffee and cocoa extracts in rats with thioacetamide-induced fibrosis

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