Linear Programming Formulation of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products

Quijano-Avilés, María; Franco-Agurto, Gianella Lisbeth; Suárez-Quirumbay, Karen Belén; Barragán, Ana; Manzano, Patricia

doi:10.9755/ejfa.2015-09-750

Cited by 9 publications

(7 citation statements)

References 28 publications

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“…Compared with some of the drinks that can be found on the market, the formulated beverages have TPC values equivalent to or even higher than other infusions, such as mint (315 mg GAE/L), and fresh juice, including apple (339 mg GAE/L), pineapple (358 mg GAE/L), and white grape (519 mg GAE/L) [27]. Moreover, considering the TPC values normalized on the grams of filling obtained in this study (5.89-10.29 mg GAE/g and 10.05-19.54 mg GAE/g for capsules and tea bags, respectively, reported as the range from the lowest to the highest value among the formulations, Table S2 in Supplementary Materials), it can be observed that they are greater compared to that reported by Quijano-Aviles et al [15] in an experimental dairy drink made of milk, CBSs, coffee husks, and orange peel (5.74 mg GAE/g).…”

Section: Formulationmentioning

confidence: 41%

“…According to the literature, CBSs can also be used in the production of hot and cold beverages. Quijano-Aviles et al [15] formulated a dairy drink enriched with CBSs, coffee silverskin, and orange peel aqueous extracts. Rojo-Poveda et al [16] evaluated the functional properties of beverages obtained from CBSs with various particle sizes using six different extraction techniques (Mocha, Neapolitan, American, Espresso, Capsule, and French Press).…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Cantele

Rojo-Poveda

Bertolino

et al. 2020

Foods

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The cocoa bean shell (CBS), a cocoa by-product, contains a significant number of bioactive compounds with functional properties, such as polyphenols and methylxanthines, and is used as an ingredient in beverages and foods. In this work, the bioaccessibility of polyphenols and methylxanthines after In Vitro digestion was evaluated in new flavoured beverages for at-home consumption (capsules and tea bags). In addition, the polyphenolic composition, functional properties (antiradical and α-glucosidase inhibition capacities) and consumer acceptability of these beverages were evaluated. In both capsule and tea bag beverages, the bioaccessibility of methylxanthines was 100% while that of total polyphenols exceeded 50%. The main polyphenols determined using reverse-phase liquid chromatography were type B procyanidins and epicatechin. The antiradical activity in capsule and tea bag beverages was 1.75 and 1.88 mM of Trolox equivalents, respectively, of which 59.50% and 57.09% were recovered after simulated digestion. The percentage of α-glucosidase inhibition before In Vitro digestion (51.64% and 53.82% for capsules and tea bags, respectively) was comparable to that of acarbose at 0.5 mM. All the beverages obtained a high consumer acceptability. Therefore, these results highlight that CBSs can be used as a valid source of bioactive compounds in the preparation of beverages with homemade techniques.

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Section: Formulationmentioning

confidence: 41%

Section: Introductionmentioning

confidence: 99%

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Cantele

Rojo-Poveda

Bertolino

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…CBS have also been proposed as a fat replacer, replacing up to 50% and 70% of vegetable oil in functional cakes and chocolate muffins, respectively [119,120], with a generally good consumer acceptance in all cases. Another extended use of CBS in the food field has been to create beverages, such as carbonated soft drinks [121], preparations for home-made functional beverages [13], or a dairy drink made with CBS together with other by-products from coffee and oranges [122]. CBS have also been proposed as an extra ingredient to nutritionally fortify extruded snack products, slightly lowering their physical properties, but still within the consumer acceptance range [123].…”

Section: Food Applicationsmentioning

confidence: 99%

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

et al. 2020

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Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could lead to environmental and economic issues. As CBS could be a source of nutrients and interesting compounds, such as fiber (around 50% w/w), cocoa volatile compounds, proteins, minerals, vitamins, and a large spectrum of polyphenols, CBS may be a valuable ingredient/additive for innovative and functional foods. In fact, the valorization of food by-products within the frame of a circular economy is becoming crucial due to economic and environmental reasons. The aim of this review is to look over the chemical and nutritional composition of CBS and to revise the several uses that have been proposed in order to valorize this by-product for food, livestock feed, or industrial usages, but also for different medical applications. A special focus will be directed to studies that have reported the biofunctional potential of CBS for human health, such as antibacterial, antiviral, anticarcinogenic, antidiabetic, or neuroprotective activities, benefits for the cardiovascular system, or an anti-inflammatory capacity.

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“…Probiotic products were most frequently evaluated, such as yogurt [46,48,49], fermented milk [51], and chocolate beverages [47]. Furthermore, other conventional products, such as yogurt [44,50,55] and dairy drink [57] formulation; yogurt [53] and milk chocolate [45] diet or light; fermented milk [52,56] and soy milk-based beverage [54] have been reported.…”

Section: Application Of Mixture Design In Beveragementioning

confidence: 99%

“…In this works, the authors use MDs for formulations of yogurt or fermented milk symbiotics, probiotics, or organic [46,49,51], with various applications. Such as investigate the influence of starter cultures mixtures for product development [48,55], evaluate the effects of different gums and their interactions on rheological, physicochemical, and sensory properties [44,47,52,56], formulate beverages with low/free sugar content [53,54], formulation of drinks with natural sweeteners [45], fortified with antioxidant [50], or for the formulation of low-cost milk drinks obtained from by-products [57].…”

Section: Application Of Mixture Design In Beveragementioning

confidence: 99%

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Foods

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Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.

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Linear Programming Formulation of a Dairy Drink Made of Cocoa, Coffee and Orange By-Products

Cited by 9 publications

References 28 publications

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell

Cocoa Bean Shell—A By-Product with Nutritional Properties and Biofunctional Potential

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

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