Current food production trends include not only the protection of food components, but also the production of products with pro-health properties through the introduction of antioxidants. Due to growing evidence that diets rich in phenols and polyphenols may have potential health benefits for consumers, the nutritional supplement and food industries have developed numerous products fortified with phenolics. Recently, due to its unique composition and properties, growing consumer interest has been directed towards green coffee.
A study conducted by the University of Life Sciences in Lublin, Poland, looked at the possibilities of using ground coffee beans (GCB) as a functional additive. The grinding characteristics of GCB were studied and the sensory properties of bread enriched with GCB flour were evaluated. GCB was characterised by high grinding energy requirements. Phenolics released during simulated digestion were highly available in vitro. Simulated digestion released phytochemicals acting as chelating and reductive agents, free radical scavengers and lipid-preventers.
Results of a preliminary study concerning the proposed functional product indicate that phenolic compounds from bread enriched with powdered GCB were highly mastication-extractable, which may predict their high bioaccessibility and bioavailability. The content of phenolics was strongly correlated with powdered GCB addition. The sensory characteristics linking results indicated that a partial replacement of wheat flour in bread with up to 3% ground GCB powder gives satisfactory overall consumer acceptability. Bread enriched with GCB possessed high antiradical activity than control samples. Results of the study clearly show that powdered ground coffee beans may be used directly, without extract preparation, for food supplementation. An innovative solution is to offer a product containing both phenolic acids to hinder the absorption of fat and caffeine which contributes to energy expenditure and improved mood.
