Influence of polysaccharide composition in foam stability of espresso coffee

Nunes, Fernando M.; Coimbra, Manuel A.

doi:10.1016/s0144-8617(98)00072-1

Cited by 57 publications

(34 citation statements)

References 8 publications

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“…Briefly, each ground and defatted coffee was extracted with water (50 g/L) at 808C, 20 min, filtered, concentrated, dialysed (12 -14 kDa cut-off), frozen and freeze-dried, giving the High Molecular Weight Material (HMWM). The mannan rich fractions were obtained from the HMWM as described by Nunes et al [10,11]. Briefly, the HMWM was gradually precipitated in ethanol and the fraction insoluble in 50% ethanol (Et50) was recovered and further purified by anion exchange chromatography on Q-Sepharose.…”

Section: Coffee Infusion Samplesmentioning

confidence: 99%

“…Besides the important functional properties that the polysaccharides confer to the coffee infusions, they are involved in the retention of coffee volatile substances and contribute to the brew viscosity and, thus, to the , body' of the drink, i. e., the creamy sensation perceived in the mouth [4]. They are also involved in the foam stability of espresso coffee, an important quality attribute of this coffee brew [5,6]. Recently, they have been shown to have beneficial biological activities, namely, undergoing rapid fermentation in the human colon and thereby contributing to the physiological effects generally associated with fibre fermentation [7 -9].…”

Section: Introductionmentioning

confidence: 99%

“…Structural characterisation of these galactomannans allowed to assign new structural features [10,11]. The galactomannans present in coffee infusions are acetylated and contain single arabinose residues as side chains attached at O-6 to the b-(1 4)-linked mannose residues in the backbone [10,11]. These acetylated arabinogalactomannans are structurally similar to the bioactive acetylated mannans of Aloe vera (AV) [12].…”

Section: Introductionmentioning

confidence: 99%

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Immunostimulatory properties of coffee mannans

Simões

Madureira

Nunes

et al. 2009

Molecular Nutrition Food Res

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Coffee infusion mannans are acetylated polysaccharides containing single Galp and Araf residues as side chains of a beta-(1 --> 4)-Manp backbone. These mannans are structurally similar to the bioactive acetylated mannans from Aloe vera (AV). In this study, acetylated mannans were obtained from two coffee infusions prepared from light and dark roasted beans. These samples were tested for their immunostimulatory activity and compared with an extract of AV mannan and with locust bean gum (LBG) galactomannans. The coffee samples, as well as the AV extract, stimulated murine B- and T-lymphocytes, as evaluated by the in vitro expression of the surface lymphocyte activation marker CD69, more marked on B- than on T-lymphocytes. In coffee samples, contrarily to the AV, no proliferative effect was noticed. LBG sample did not show any immunostimulatory activity. Because the material that remains in the residue of the hot water extraction was still very rich in mannans, a sequential extraction was performed and a main fraction was recovered with a 4 M NaOH solution. Because this material was insoluble in water, a partial acetylation was performed. These polysaccharides also showed immunostimulatory activity, opening the possibility of exploitation of coffee infusion and coffee residue as sources of bioactive polysaccharides.

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Section: Coffee Infusion Samplesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Immunostimulatory properties of coffee mannans

Simões

Madureira

Nunes

et al. 2009

Molecular Nutrition Food Res

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“…Hot water extractable polysaccharides are the main high molecular weight components of coffee infusions and play an important role in the viscosity of the brew, in the foam stability of espresso coffee, and hence in the retention of volatile substances (13).…”

Section: Introductionmentioning

confidence: 99%

“…Coffee polysaccharides have been widely studied in relation to their chemical, physiological, molecular, and organoleptic properties (13), but a nutritional approach may help to provide a more complete picture.…”

Section: Introductionmentioning

confidence: 99%

Dietary Fiber in Brewed Coffee

Díaz-Rubio

Saura‐Calixto

2007

J. Agric. Food Chem.

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Coffee beans are rich in nondigestible polysaccharides (dietary fiber), which may partially pass into brewed coffee; however, to the authors' knowledge, there is not enough literature on dietary fiber in brewed coffee. A specific method to determine dietary fiber in beverages (enzymatic treatment plus dialysis) was applied to the coffees brewed by the most common methods (espresso, filter, soluble); results showed that brewed coffee contained a significantly higher amount of soluble dietary fiber (0.47-0.75 g/100 mL of coffee) than other common beverages. Coffee dietary fiber contains a large amount of associated antioxidant phenolics (8.7-10.5 mg/100 mL of brewed coffee).

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Chemistry I: Non‐Volatile Compounds

Bradbury

2001

Coffee

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Influence of polysaccharide composition in foam stability of espresso coffee

Cited by 57 publications

References 8 publications

Immunostimulatory properties of coffee mannans

Immunostimulatory properties of coffee mannans

Dietary Fiber in Brewed Coffee

Chemistry I: Non‐Volatile Compounds

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