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Green Extraction Processes and Functional Properties of Coffee and Coffee...
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Special Issue "Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 15 February 2024 | Viewed by 1617

Special Issue Editors

Dr. Cláudia P. Passos

E-Mail Website
Guest Editor
Department of Chemistry, University of Aveiro, Aveiro, Portugal
Interests: coffee; spent coffee grounds; food; polysaccharides; green technologies; microwave assisted extraction; supercritical processes
Special Issues, Collections and Topics in MDPI journals
Dr. Ana S. P. Moreira

E-Mail Website
Guest Editor
Department of Chemistry, University of Aveiro, Aveiro, Portugal
Interests: food; coffee; roasting-induced modifications; polysaccharides; melanoidins; structure-function relationships
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As one of the most consumed beverages worldwide, coffee has long been a matter of scientific interest. The health benefits of coffee consumption are still being defined as methods for coffee preparation itself are mutable and being continuously reinvented. As a result, the characterization of coffee composition, including descriptions of bioactive compounds, still has a scientific purpose. The challenge also involves the discovery of structure–function relationships that can explain some of coffee’s health-related properties. Furthermore, interest has been extended to coffee byproducts as an additional opportunity to develop a circular economy approach with more sustainable use of natural resources. With the implementation of green technologies, such as supercritical, microwave, or ultrasound, among others, new opportunities towards the extraction of bioactive compounds from coffee and coffee byproducts have emerged with potential application towards innovative food products and materials for food preservation systems.

Dr. Cláudia P. Passos
Dr. Ana S. P. Moreira
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • coffee
  • coffee byproducts
  • ecofriendly extraction
  • bioactive compounds
  • structure–function relationships
  • food applications

Published Papers (1 paper)

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Article
Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients
by
Sílvia Petronilho
,
Joana Navega
,
Carla Pereira
,
Adelaide Almeida
,
João Siopa
,
Fernando M. Nunes
,
Manuel A. Coimbra
and
Cláudia P. Passos
Foods 2023, 12(1), 134; https://doi.org/10.3390/foods12010134 - 27 Dec 2022
Cited by 1 | Viewed by 1424
Abstract
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory [...] Read more.
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory melanoidins have health promoting potential. In this work, the chemical composition and biological activity of chicory high molecular weight material (HMWM) was evaluated. The chicory HMWM is composed by 28.9% (w/w) of carbohydrates, mainly fructose-rich polysaccharides (18.7% w/w) and 5.7% (w/w) of protein, distinct from coffee. The phenolic compounds constituent of the HMWM were mainly present in glycosidically linked and condensed structures (0.9 g/100 g and 5.8 g/100 g), showing in vitro ABTS•+ scavenging (IC50 = 0.28 mg/mL) and ferric ion reducing capacity (ca. 11 µg Fe2+ eq/mg). Chicory HMWM revealed to be effective against Gram-positive bacteria, mainly Staphylococcus aureus and Bacillus cereus, although not so efficient as coffee. It also showed potential to inhibit α-glucosidase activity (15% of inhibition), higher than coffee HMWM, approaching acarbose activity that is used in type 2 diabetes mellitus treatment. Thus, chicory melanoidins, when used as a food ingredient, may contribute to an antioxidant diet and to prevent diabetes, while increasing the protective effects against pathogenic bacteria. Full article
(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II)
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