Iriondo-DeHond Amaia, Rodríguez Casas Alejandra, Del Castillo Maria Dolores
Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, Madrid, Spain.
Front Nutr. 2021 Oct 12;8:730343. doi: 10.3389/fnut.2021.730343. eCollection 2021.
Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.
咖啡类黑素是在咖啡从植物到杯子的过程中（干燥和烘焙期间）发生的热过程中由美拉德反应产生的。类黑素是该反应的最终产物形成的棕色色素，已在咖啡果皮、银皮、咖啡渣和咖啡冲泡液中被报道。咖啡冲泡液是全球日常饮食中类黑素的主要天然来源之一。然而，它们在咖啡副产品中的存在最近才被描述。这些复杂的大分子具有多种促进健康的特性，如抗氧化、抗炎、膳食纤维效应和益生元能力，从营养角度来看，这些特性使它们非常有趣。此外，它们对食品的感官特性及其被消费者接受程度有很大影响。本研究是一篇关于咖啡冲泡液及其副产品中类黑素的性质、结构、消化率、特性（感官、营养和促进健康）、安全性和监管状况的描述性、叙述性小型综述，特别强调了后者。
