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This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

Optical properties of highly transparent blends formed by bisphenol A polycarbonate (PC) and poly(methyl methacrylate) (PMMA) and doped with either europium(III) thenoyltrifluoroacetone hydrate [Eu(TTA)(3)-hydrate] or terbium(III) acetylacetonate hydrate [Tb(ACAC)(3)-hydrate] were studied. From the absorption/emission spectra (200 to 800 nm), percolation limits of less than 0.4 wt/wt% for Eu and above 0.7 wt/wt% for Tb were found. Lifetimes for 20/80 and 60/40 Tb-doped blends were from 1.0 to 1.5 ms, respectively, about 5 times longer than for a similar blend prepared with Langmuir-Blodgett film. For blends doped with Eu, the lifetimes were from 0.4 to 0.8 ms, almost double that for the pure complex. The results indicated interactions between the PC/PMMA blends and the rare-earth ion complex. Particularly, photoluminescent spectra evidenced the incorporation of the Eu(3+) and Tb(3+) ions into the blend, with quenching observed near 1.0 wt/wt%, except for the 20/80 blend doped with Eu ion, in which luminescence increased to 5 wt/wt %.

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