Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Dietary Fiber Extraction and Characterization
2.3. Phenolic Compounds Extraction and In Vitro Antioxidant Capacity Determination
2.4. Physicochemical and Techno-Functional Properties
2.5. Evaluation of the In Vitro Hypoglycaemic Properties
2.5.1. Glucose Adsorption Capacity
2.5.2. In Vitro α-Amylase Inhibition
2.5.3. In Vitro Glucose Dialysis Retardation Capacity
2.5.4. In Vitro Starch Digestibility Retardation
2.6. Evaluation of the In Vitro Hypolipidemic Properties
2.6.1. Cholesterol Binding Capacity
2.6.2. Bile Salts Binding Capacity
2.6.3. In Vitro Pancreatic Lipase Inhibition
2.7. Statistical Analysis
3. Results and Discussion
3.1. Coffee Cascaras Are a Source of Insoluble Dietary Fiber and Phenolic Compounds
3.2. Techno-Functional and Physicochemical Properties
3.3. Hypoglycemic and Hypolipidemic Properties
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Cano-Muñoz, P.; Rebollo-Hernanz, M.; Braojos, C.; Cañas, S.; Gil-Ramirez, A.; Aguilera, Y.; Martin-Cabrejas, M.A.; Benitez, V. Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties. Biol. Life Sci. Forum 2021, 6, 67. https://doi.org/10.3390/Foods2021-10975
Cano-Muñoz P, Rebollo-Hernanz M, Braojos C, Cañas S, Gil-Ramirez A, Aguilera Y, Martin-Cabrejas MA, Benitez V. Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties. Biology and Life Sciences Forum. 2021; 6(1):67. https://doi.org/10.3390/Foods2021-10975
Chicago/Turabian StyleCano-Muñoz, Paz, Miguel Rebollo-Hernanz, Cheyenne Braojos, Silvia Cañas, Alicia Gil-Ramirez, Yolanda Aguilera, Maria A. Martin-Cabrejas, and Vanesa Benitez. 2021. "Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties" Biology and Life Sciences Forum 6, no. 1: 67. https://doi.org/10.3390/Foods2021-10975
APA StyleCano-Muñoz, P., Rebollo-Hernanz, M., Braojos, C., Cañas, S., Gil-Ramirez, A., Aguilera, Y., Martin-Cabrejas, M. A., & Benitez, V. (2021). Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties. Biology and Life Sciences Forum, 6(1), 67. https://doi.org/10.3390/Foods2021-10975