Extraction and formulation of bioactive compounds

Belščak‐Cvitanović, Ana; Komes, Draženka

doi:10.1016/b978-0-12-811290-8.00004-9

Cited by 7 publications

(11 citation statements)

References 112 publications

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“…Generally, coffee oil is used as an ingredient in cosmetic products (Belščak‐Cvitanović & Komes, 2017). Coffee oil contains fatty acid compounds which moisturize and protect the skin from UV light (Acevedo et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…The oil can act as a natural surfactant substitute for commercial surfactants (Deotale et al, 2019) and can be a raw material in biodiesel production (Oliveira et al, 2008). However, its application in food products is still rare (Belščak‐Cvitanović & Komes, 2017). Most studies have investigated incorporating SCG directly as a fiber source, including SCG as a substitute for wheat flour in cookies (Aguilar‐Raymundo et al, 2019; Sharma et al, 2021) or incorporating SCG from instant coffee as a high nutritional and sensorial quality in biscuits to reduce the risk of chronic diseases (Martinez‐Saez et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Meerasri

Sothornvit

2022

Food Processing Preservation

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Spent coffee grounds (SCG) still contain valuable compounds such as oil that could be used as a butter substitute in bakery products. Therefore, coffee oil was added in cookies to replace 10–30% of butter and evaluated for its impact on the rheological properties of the dough prior to determining cookie qualities. The coffee oil maintained most of the good qualities of cookies. The total phenolic content and antioxidant properties increased; however, the hardness of cookies decreased when butter was substituted with higher amounts of coffee oil. The substitution of butter with coffee oil did not distinctly affect Fourier‐transformed infrared profile of cookies. The 20% level of coffee oil substitute for butter in the cookies was readily accepted by the panelists. Thus, coffee oil can be used as an alternative to butter as an ingredient in healthier cookie products as well as utilizing a waste product for food industry. Novelty Impact Statement The addition of 20% coffee oil to substitute butter showed high antioxidant and soften texture of cookies with desirable acceptability. Coffee oil from SCG showed higher total phenolic content and antioxidant activity. Therefore, the alternative waste valorization of coffee oil can be exploited as novel healthy bakery products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Meerasri

Sothornvit

2022

Food Processing Preservation

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“…These crude pectins were washed 3 times with 70 % ethanol and dried at 60 °C for 12 h. The dried coffee pectin Trends Sci. 2021; 18 (21): 34 3 of 9 from each treatment was ground to a fine powder and kept in a desiccator for further study. Each extraction treatment was performed in triplicate.…”

Section: Pectin Extraction Methodsmentioning

confidence: 99%

“…Pectin from the coffee pulp is a promising alternative material for wound dressing film, especially for oral ulcers, as it is dissolvable. Besides LMPs, the coffee pulp also contains other active compounds such as caffeine, four classes of polyphenols, including flavan-3-ols, hydroxycinnamic acids, flavanols, and anthocyanidins [21][22][23]. These compounds could cross link with LMPs during film preparation [7].…”

Section: Antibacterial Properties Of Coffee Filmmentioning

confidence: 99%

Preparation of Pectin Films from Coffee Cherry and Its Antibacterial Activity

et al. 2021

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This study aimed to utilize the waste from the coffee bean production process as high value-added material. Pectin extracted from the coffee pulp was classified as low methoxyl pectin (LMP) with the Degree of Esterification (DE) at 33.33 % For further application or upscaling production, the coffee pulp was boiled to retrieve the highest yield at 15.68 g/100 g DW. The antimicrobial assays of crude pectin via minimum inhibition concentration (MIC) showed that coffee pectin could inhibit the growth of Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin exhibited the inhibition only slightly. The pectin film from the coffee pectin blended with the commercial apple pectin also exhibited antimicrobial activity against S. aureus TISTR 1466. This study shows that coffee pectin could be an alternative material for antibacterial film and other applications. HIGHLIGHTS Pectin extracted from the coffee pulp by this extraction method is classified as low methoxyl pectin with the degree of esterification (DE) at 33.33 % which retrieve the highest yield at 15.68 g/100 g DW of coffee pulp The minimum inhibition concentration (MIC) of the coffee pectin against Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin did not exhibit antimicrobial activity The pectin film from the coffee pectin 5 % blended with the commercial apple pectin also exhibited antimicrobial activity against aureus TISTR 1466 Given its antibacterial activities, as well as the ability to form film, coffee pectin could be potentially used for application in biomedical or pharmaceutical fields. Importantly, pectin from the coffee pulp could add more value to coffee by-products GRAPHICAL ABSTRACT

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“…Spent coffee grounds (SCG), the solid residue of coffee generated during the brewing process, is a rich source of antioxidant polyphenols, which are the main contributors to the antioxidant activity of coffee brews and their by-products [11]. Chlorogenic acids, the most abundant polyphenols in coffee, are esters of quinic acid bound to hydroxycinnamic acids, such as caffeic, ferulic and p-coumaric acids, to form a variety of conjugated compounds known as caffeoylquinic, feruloylquinic and p-coumaroylquinic acids [12,13].…”

Section: Introductionmentioning

confidence: 99%

Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells

et al. 2021

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Oxidative stress in aquatic organisms might suppress the immune system and propagate infectious diseases. This study aimed to investigate the protective effect of polyphenolic extracts from spent coffee grounds (SCG) against oxidative stress, induced by H2O2, in C. viridis brain cells, through an in vitro model. Hydrophilic extracts from SCG are rich in quinic, ferulic and caffeic acids and showed antioxidant capacity in DPPH, ORAC and FRAP assays. Furthermore, pretreatment of C. viridis brain cells with the polyphenolic extracts from SCG (230 and 460 µg/mL) for 24 h prior to 100 µM H2O2 exposure (1 h) significantly increased antioxidant enzymes activity (superoxide dismutase and catalase) and reduced lipid peroxidation (measured by MDA levels). These results suggest that polyphenols found in SCG extracts exert an antioxidative protective effect against oxidative stress in C. viridis brain cells by stimulating the activity of SOD and CAT.

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Extraction and formulation of bioactive compounds

Cited by 7 publications

References 112 publications

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

Preparation of Pectin Films from Coffee Cherry and Its Antibacterial Activity

Polyphenolic Extracts from Spent Coffee Grounds Prevent H2O2-Induced Oxidative Stress in Centropomus viridis Brain Cells

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