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3 results on '"Innovative revalorisation of coffee by-products"'

1. A novel antioxidant beverage for body weight control based on coffee silverskin.

Author

Martinez-Saez, Nuria, Ullate, Mónica, Martin-Cabrejas, María A., Martorell, Patricia, Genovés, Salvador, Ramon, Daniel, and del Castillo, María Dolores

Subjects
*ANTIOXIDANTS, *BEVERAGE analysis, *REGULATION of body weight, *COFFEE, *CAFFEINE, *CHLOROGENIC acid
Abstract

Highlights: [•] Coffee silverskin extracts contain caffeine, chlorogenic acid (CGA) and fibre. [•] Bioactive constituents, caffeine and CGA, are in physiological active concentrations. [•] The beverage significantly reduced in vivo body fat accumulation. [•] The novel beverage has potential as body weight management drink. [•] An antioxidant beverage possessing acceptable sensorial properties was obtained. [ABSTRACT FROM AUTHOR]

Published
2014
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2. A novel antioxidant beverage for body weight control based on coffee silverskin

Author

Salvador Genovés, Daniel Ramón, Patricia Martorell, Nuria Martinez-Saez, María Dolores del Castillo, Mónica Ullate, María A. Martín-Cabrejas, Ministerio de Economía y Competitividad (España), and Universidad Autónoma de Madrid

Subjects
Antioxidant, Body weight control, medicine.medical_treatment, Novel beverage, Coffea, Health benefits, Body weight, Antioxidants, Analytical Chemistry, Plant Epidermis, Beverages, chemistry.chemical_compound, Animal model, Chlorogenic acid, Fat accumulation, Weight Loss, medicine, Animals, Humans, Food science, Obesity, Coffee silverskin, Caenorhabditis elegans, Fat reduction, Innovative revalorisation of coffee by-products, Plant Extracts, Body Weight, General Medicine, chemistry, Adipose Tissue, Taste, Seeds, Caffeine, Food Science
Abstract

The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product. © 2013 Elsevier Ltd. All rights reserved., This work has been funded by Naturage (AGL2010-17779) and CONSOLIDER Ingenio 2010 (FUN-C-FOOD: CSD 2007-00063) projects. Nuria Martínez-Sáez thanks U.A.M. for her research fellowship.

Published
2014

3. A novel antioxidant beverage for body weight control based on coffee silverskin

Author

Ministerio de Economía y Competitividad (España), Universidad Autónoma de Madrid, Martínez Sáez, Nuria, Ullate, Mónica, Martín-Cabrejas, María A., Martorell, Patricia, Genovés, Salvador, Ramón, Daniel, Castillo, M. Dolores del, Ministerio de Economía y Competitividad (España), Universidad Autónoma de Madrid, Martínez Sáez, Nuria, Ullate, Mónica, Martín-Cabrejas, María A., Martorell, Patricia, Genovés, Salvador, Ramón, Daniel, and Castillo, M. Dolores del

Abstract

The present research aimed to add value to coffee silverskin by looking for new innovative applications. Formulation of novel beverages based on coffee silverskin for body fat reduction and body weight control was proposed. Conditions for beverage preparation were optimised. Data on chemical composition and sensorial quality of the new drink were acquired. Health benefits were evaluated in vitro and in vivo employing as animal model Caenorhabditis elegans. An antioxidant beverage containing physiological active concentrations of caffeine and chlorogenic acid for prevention body fat accumulation and possessing acceptable sensorial properties was obtained. Our findings support that the use of coffee silverskin for obtaining bioactive extract is an innovative way for revalorisation of coffee by-product. © 2013 Elsevier Ltd. All rights reserved.

Published
2014

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