11 documents found, page 1 of 2
Industrial byproduct pine nut skin factorial design optimization for production...
Silva, Soraia P.; Ferreira-Santos, Pedro; Lopes, Guido R.; Reis, Sofia F.; González, Abigail; Nobre, Clarisse; Freitas, Victor; Coimbra, Manuel A.Pine nut skin (Pinus pinea L.) is a poorly explored industrial byproduct with potential to be utilized as a food ingredient. Subcritical water extraction (SWE), an eco-friendly extraction technique with higher efficiency than hot-water extraction (HWE), was studied to evaluate its suitability in producing extracts rich in soluble fiber and phenolic compounds. For this, a factorial design was developed consideri...
Polysaccharide-Based Carriers for Pulmonary Insulin Delivery: The Potential of ...
Valente, Sara A.; Lopes, Guido R.; Ferreira, Isabel; Galrinho, Miguel F.; Almeida, Margarida; Ferreira, Paula; Cruz, Maria T.; Coimbra, Manuel A.Non-invasive routes for insulin delivery are emerging as alternatives to currently painful subcutaneous injections. For pulmonary delivery, formulations may be in powdered particle form, using carriers such as polysaccharides to stabilise the active principle. Roasted coffee beans and spent coffee grounds (SCG) are rich in polysaccharides, namely galactomannans and arabinogalactans. In this work, the polysaccha...
Carbohydrates as targeting compounds to produce infusions resembling espresso c...
Lopes, Guido R.; Passos, Cláudia P.; Petronilho, Sílvia; Rodrigues, Carla; Teixeira, J. A.; Coimbra, Manuel A.All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coff...
Carbohydrates as targeting compounds to produce infusions resembling espresso c...
Lopes, Guido R.; Passos, Cláudia P.; Petronilho, Sílvia; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A.All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filtered coffee, exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized that a coffee infusion allows to obtain extracts that resemble espresso coff...
In Vitro Hypocholesterolemic Effect of Coffee Compounds
Coreta-Gomes, Filipe Manuel; Lopes, Guido R.; Passos, Cláudia P.; Vaz, Inês M.; Machado, Fernanda; Geraldes, Carlos F. G. C.; Moreno, Maria João(1) Background: Cholesterol bioaccessibility is an indicator of cholesterol that is available for absorption and therefore can be a measure of hypocholesterolemic potential. In this work, the effect of commercial espresso coffee and coffee extracts on cholesterol solubility are studied in an in vitro model composed by glycodeoxycholic bile salt, as a measure of its bioaccessibility. (2) Methods: Polysaccharide ...
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffei...
Lopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, J. A.; Coimbra, Manuel A.Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pressure. In this study, the feasibility of MAE for producing high yield coffee extracts with properties that allow their commercial application was tested through a ...
Impact of microwave-assisted extraction on roasted coffee carbohydrates, caffei...
Lopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A.Microwave-assisted extraction (MAE) allows to quickly achieve soluble compounds from solid matrices due to the promotion of temperatures higher than the solvent (atmospheric) boiling point, once a closed-vessel system is used for operating at high pressure. In this study, the feasibility of MAE for producing high yield coffee extracts with properties that allow their commercial application was tested through a ...
Modulation of infusion processes to obtain coffee-derived food ingredients with...
Lopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, J. A.; Coimbra, Manuel A.Coffee infusion experiments were conducted to infer how operational variables (time, temperature, mass to volume ratio, and grinding) might affect the efficiency and/or selectivity of compounds extraction. Although the different variables have extensively been reported independently, to the best of our knowledge, no experimental design was yet delineated to study the simultaneous effect of variables in coffee c...
Structural features of spent coffee grounds water-soluble polysaccharides: towa...
Passos, Cláudia P.; Rudnitskaya, Alisa; Neves, José M. M. G. C.; Lopes, Guido R.; Evtuguin, Dmitry V.; Coimbra, Manuel A.This work studies the microwave-assisted extraction conditions for recovery of polysaccharides from spent coffee grounds, including their effect on arabinogalactans and galactomannans polymerization and branching structural features. Temperature (140, 170, and 200 °C) has the most significant impact on total extracted mass (ηtotal soluble solids) and sugars yield (ηsugars), arabinogalactans (ηAG) and galactoman...
Data on yields, sugars and glycosidic-linkage analyses of coffee arabinogalacta...
Passos, Cláudia P.; Rudnitskaya, Alisa; Neves, José M. M. G. C.; Lopes, Guido R.; Coimbra, Manuel A.The data presented here are related to the research paper entitled "Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions" [1]. Microwave assisted extraction conditions were applied to spent coffee grounds for recovery of polysaccharides, namely arabinogalactans and galactomannans. Following an experimental design testing temperature, time,...