REQUIMTE/LAQV, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
REQUIMTE/UCIBIO, Laboratory of Microbiology, Department of Biological Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal.
Crit Rev Food Sci Nutr. 2024;64(20):7181-7200. doi: 10.1080/10408398.2023.2181761. Epub 2023 Feb 27.
Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health.
消费者对高营养价值和健康益处食品的需求推动了益生元食品的发展。在咖啡行业中，樱桃在转化为烘焙咖啡豆的过程中会产生大量的废物/副产品（果肉/果皮、黏液、羊皮纸、瑕疵豆、银皮和用过的咖啡渣），这些通常最终都会被填埋。本文旨在确定咖啡副产品作为益生元成分的相关来源的可能性。在讨论之前，我们对益生元作用的相关文献进行了综述，包括对益生元的生物转化、肠道微生物群和代谢物的研究。现有研究表明，咖啡副产品含有大量膳食纤维和其他成分，通过刺激结肠中的有益细菌来改善肠道健康，使它们成为优秀的益生元成分候选物。咖啡副产品中的低聚糖比菊粉的消化率低，并且可以被肠道微生物群发酵成功能性代谢物，如短链脂肪酸。根据浓度的不同，类黑素和绿原酸也可能具有益生元作用。然而，目前仍然缺乏体内研究来验证这些体外发现。本综述展示了咖啡副产品如何为功能性食品的开发提供了有趣的思路，有助于可持续性、循环经济、粮食安全和健康。
