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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Thermal stability and sensory evaluation of a bioactive extract from roasted coffee (Coffea arabica) beans added at increasing concentrations to conventional bread

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Author(s):
Silva, Camila Telles [1] ; da Souza, Mariana Correa [1] ; da Fonseca Machado, Ana Paula [2] ; do Nascimento, Roberto de Paula [2] ; da Cunha, Diogo Thimoteo [1] ; Neves Bezerra, Rosangela Maria [1] ; Rostagno, Mauricio Ariel [1]
Total Authors: 7
Affiliation:
[1] Univ Campinas UNICAMP, Sch Appl Sci FCA, Multidisciplinary Lab Food & Hlth LabMAS, Limeira - Brazil
[2] Univ Campinas UNICAMP, Sch Food Engn FEA, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 45, n. 11 SEP 2021.
Web of Science Citations: 0
Abstract

The objectives of this work were to compare the polyphenol composition and antioxidant capacity between dough and post-baking bread added with increasing concentrations of an extract (0%-100%) from roasted coffee beans, and investigate the sensory acceptance of the final products through global evaluation. The results showed that the thermal processing of the doughs did not decrease the polyphenolic content of the bread since similar concentrations of gallic acid, caffeine, and chlorogenic acid were found between them. Furthermore, the loaves of bread did not lose their antioxidant capacity compared to the doughs in any concentration of coffee extract. Sensory analysis revealed high acceptance rates for the final bakery products, especially the bread with 50% added coffee extract. The results of this study suggest that the polyphenols present in the coffee extract show high thermal stability, as well as good general consumer acceptance when added to a popular bakery product. Novelty impact statement The results of this study show that the polyphenols present in the coffee extract have high thermal stability. When added to the popular baked product, they increase its antioxidant capacity. In addition, there was good general consumer acceptance, proving to be a very viable application. (AU)

FAPESP's process: 18/14582-5 - Development of a two-dimensional extraction, separation and analysis system for evaluating the bioactivity of phytochemicals
Grantee:Maurício Ariel Rostagno
Support Opportunities: Research Grants - Young Investigators Grants - Phase 2
FAPESP's process: 16/19930-6 - Evaluation of the extraction with pressurized liquid assisted by ultrasound coupled to the solid phase extraction for the purification of phenolic compounds from tea (Camellia sinensis)
Grantee:Mariana Corrêa de Souza
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 17/23657-6 - Development of microparticles containing grape skin extract through the emerging technique SAS and evaluation of their antioxidant and anti-inflammatory effects in the treatment of induced Colitis in rats
Grantee:Ana Paula da Fonseca Machado
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 13/04304-4 - Development of integrated systems for the analysis of bioactive compounds in natural products employing supercritical technology
Grantee:Maurício Ariel Rostagno
Support Opportunities: Research Grants - Young Investigators Grants
FAPESP's process: 18/17089-8 - Separation of bioactive compounds from black tea and mate by on-line coupling of pressurized liquid extraction with an adsorbent and evaluation of their antimicrobial potential
Grantee:Mariana Corrêa de Souza
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)