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Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions.
Food Chem. 2017 May 15; 223:1-7.FC

Abstract

This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer acceptance. Special attention was paid to the effect of phenolics-food matrix interactions on fortification efficiency. Soymilk was enriched with GCE extracts containing 0.025-1mg of phenolics per 1mL-samples M1-M6. Compared to control, an increase in phenolic contents of up to 70% (M6) was observed for potentially bioaccessible fractions (AD). The antiradical activity and reducing power were also about 1.9 and 10.1 times higher, respectively. However, the determined phenolic and antioxidant activities differed from those predicted. Fortification improved the digestibility of nutrients when higher doses of GCE was introduced (M4-M6). The addition of GCE at an adequate dose allowed the production of a beverage with elevated hedonic properties. In conclusion, fortification was a successful in improving the pro-health status of soymilk.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sęczyk Ł
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: seczyklukasz@gmail.com.
Świeca M
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Gawlik-Dziki U
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.

MeSH

AdultAntioxidantsCoffeeFemaleFood, FortifiedFood-Drug InteractionsHumansMaleMiddle AgedNutritive ValuePhenolsPlant ExtractsSoy MilkYoung Adult

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28069114

Citation

Sęczyk, Łukasz, et al. "Soymilk Enriched With Green Coffee Phenolics - Antioxidant and Nutritional Properties in the Light of Phenolics-food Matrix Interactions." Food Chemistry, vol. 223, 2017, pp. 1-7.
Sęczyk Ł, Świeca M, Gawlik-Dziki U. Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chem. 2017;223:1-7.
Sęczyk, Ł., Świeca, M., & Gawlik-Dziki, U. (2017). Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. Food Chemistry, 223, 1-7. https://doi.org/10.1016/j.foodchem.2016.12.020
Sęczyk Ł, Świeca M, Gawlik-Dziki U. Soymilk Enriched With Green Coffee Phenolics - Antioxidant and Nutritional Properties in the Light of Phenolics-food Matrix Interactions. Food Chem. 2017 May 15;223:1-7. PubMed PMID: 28069114.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions. AU - Sęczyk,Łukasz, AU - Świeca,Michał, AU - Gawlik-Dziki,Urszula, Y1 - 2016/12/10/ PY - 2016/09/01/received PY - 2016/12/07/revised PY - 2016/12/08/accepted PY - 2017/1/11/entrez PY - 2017/1/11/pubmed PY - 2017/3/3/medline KW - Antioxidants KW - Food matrix KW - Fortification KW - Green coffee KW - Phenolic compounds KW - Soymilk SP - 1 EP - 7 JF - Food chemistry JO - Food Chem VL - 223 N2 - This study investigated the effect of soymilk fortification with green coffee extract (GCE) on phenolic contents, antioxidant capacity, relative in vitro digestibility of proteins and starch, and consumer acceptance. Special attention was paid to the effect of phenolics-food matrix interactions on fortification efficiency. Soymilk was enriched with GCE extracts containing 0.025-1mg of phenolics per 1mL-samples M1-M6. Compared to control, an increase in phenolic contents of up to 70% (M6) was observed for potentially bioaccessible fractions (AD). The antiradical activity and reducing power were also about 1.9 and 10.1 times higher, respectively. However, the determined phenolic and antioxidant activities differed from those predicted. Fortification improved the digestibility of nutrients when higher doses of GCE was introduced (M4-M6). The addition of GCE at an adequate dose allowed the production of a beverage with elevated hedonic properties. In conclusion, fortification was a successful in improving the pro-health status of soymilk. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28069114/Soymilk_enriched_with_green_coffee_phenolics___Antioxidant_and_nutritional_properties_in_the_light_of_phenolics_food_matrix_interactions_ DB - PRIME DP - Unbound Medicine ER -