Adição de extrato aquoso de café verde em pães de forma : impacto nas características físico químicas do produto e na bioacessibilidade in vitro
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Data
2026-02-02
Autores
Secco, Maria Luíza Montenegro
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Universidade Federal do Espírito Santo
Resumo
Green coffee stands out for its high content of phenolic compounds and antioxidant activity, in addition to presenting technological potential for application in foods, especially as a functional ingredient and as an alternative to synthetic preservatives. Considering the high consumption of bakery products by the population and the need to develop foods with functional properties, the present study aimed to incorporate aqueous extract of Coffea canephora green coffee into sliced bread and to evaluate its effects on physicochemical characteristics (volume, specific volume, texture, color, and antioxidant capacity), proximate composition, bioactive compounds, lipid oxidation, microbiological quality, and in vitro bioaccessibility throughout shelf life. The aqueous green coffee extract was obtained by percolation in distilled water at 90 °C and characterized in terms of total phenolic content, antioxidant capacity (ABTS and FRAP), and bioactive compounds (caffeine and chlorogenic acids) by high performance liquid chromatography. Three sliced bread formulations were prepared: control (F0), 50% replacement of water with extract (F50), and total replacement of water with extract (F100). The samples were stored at 25 °C for up to eight days and periodically evaluated on days 1, 3, 5, 6, 7, and 8. Data were subjected to analysis of variance (ANOVA), and when significant, Student’s t test and Tukey’s test were applied at a 5% significance level, as well as regression analysis with model fitting, when applicable. The incorporation of the extract did not promote significant changes in the proximate composition of the breads. However, an effect of extract concentration on physical parameters was observed, with reductions in specific volume, height, elasticity, and chewiness in formulations containing higher levels of extract, indicating interference of phenolic compounds with the gluten network. Bread color was influenced by extract concentration, with a significant reduction in luminosity (L*), without relevant changes in the other chromatic parameters. Caffeine and chlorogenic acid contents remained stable throughout storage and were significantly higher in formulations with greater extract incorporation. Total phenolic content and antioxidant capacity increased proportionally to extract concentration, although a slight reduction over time was observed for FRAP. The addition of the extract was not able to significantly delay lipid oxidation, possibly due to the low lipid content of the food matrix. From a microbiological standpoint, Escherichia coli was not detected; however, mold and yeast growth was observed from the fifth day of storage onward in all formulations. Simulated gastrointestinal digestion indicated a reduction in bioactive compounds, caffeine and chlorogenic acids, after the digestive process, confirming the influence of iii the food matrix on bioaccessibility. It can be concluded that the incorporation of aqueous green coffee extract into sliced bread is technologically feasible and promotes functional enrichment of the product. However, it interferes with structural parameters and is not sufficient, by itself, to extend shelf life, indicating the need for complementary strategies to optimize product stability
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Coffea canephora , Antioxidante , Ácidos clorogênicos , Vida de prateleira , Antioxidant , Chlorogenic acids , Shelf life