Riddet Institute, Massey University, Palmerston North, New Zealand.
Department of Food Engineering, Faculty of Engineering, Uşak University, Uşak, Turkey.
Crit Rev Food Sci Nutr. 2022;62(22):6132-6152. doi: 10.1080/10408398.2021.1897516. Epub 2021 Mar 11.
To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerning the nutritional quality of coffee and the functional properties of its phenolic compounds. Yet, the full nutritional quality and functional properties of a coffee beverage without a significant negative impact on its sensorial profile are highly desired by the consumers. Negative/masking, positive, and neutral effects of milk on the antioxidant activity and bioavailability of coffee phenolics (particularly, chlorogenic acids) have been reported. Some potential factors including the type and amount of milk added, type of coffee beverage, the composition of both milk (protein and fat) and coffee (phenolic compounds), preparation method, assays used to measure antioxidant properties, and sampling size may account for the various reported findings. Interactions between phenolic compounds in coffee and milk proteins could account as the main responsible aspect for the reported masking/negative impact of milk on the antioxidant activity and bioaccessibility/bioavailability of coffee bioactives. However, considering the interactions between milk components and coffee phenolics, which result in the loss of their functionality, the role of milk fat globules and the milk fat globule membrane can also be crucial, but this has not been addressed in the literature so far.HighlightsIn most cases, milk is added to the coffee beverages in several various ways.Effect of milk on the nutritional/functional properties of coffee is controversial.Enough evidence suggests negative effects of milk addition on properties of coffee.Interactions of coffee phenolics and milk proteins could account as the main aspect.The role of milk fat globules and milk fat globule membrane may also be crucial.
迄今为止，关于向咖啡冲泡物/饮料中添加牛奶对咖啡的营养价值和酚类化合物的功能特性的影响，仍存在争议。然而，消费者非常希望获得一种不会对其感官特性产生重大负面影响的咖啡饮料的完整营养价值和功能特性。已有研究报道了牛奶对咖啡酚（尤其是绿原酸）的抗氧化活性和生物利用度的负/掩蔽、正和中性影响。一些潜在因素包括添加的牛奶类型和数量、咖啡饮料的类型、牛奶（蛋白质和脂肪）和咖啡（酚类化合物）的组成、制备方法、用于测量抗氧化性能的测定方法以及采样量，这些因素可能导致了各种报道结果的不一致。咖啡中酚类化合物与牛奶蛋白之间的相互作用可能是导致牛奶对咖啡生物活性的抗氧化活性和生物可及性/生物利用度的掩蔽/负向影响的主要原因。然而，考虑到牛奶成分与咖啡酚之间的相互作用会导致其功能丧失，牛奶脂肪球和牛奶脂肪球膜的作用也可能至关重要，但目前这方面尚未在文献中得到解决。
要点：
在大多数情况下，牛奶以多种方式添加到咖啡饮料中。
牛奶对咖啡营养价值/功能特性的影响存在争议。
有足够的证据表明，添加牛奶会对咖啡的性质产生负面影响。
咖啡酚和牛奶蛋白的相互作用可能是主要方面。
牛奶脂肪球和牛奶脂肪球膜的作用也可能很关键。
