María Dolores del Castillo

• Dr
• Head of Department at Spanish National Research Council

The International Coffee Convention 2024 (ICC2024) continued the discussions initiated at ICC2023, focusing on coffee's transition and the industry's challenges. The event, held on October in Mannheim, started with a welcome speech from Vanúsia Nogueira, the Executive Director of the International Coffee Organization (ICO), and brought together lea...

The International Coffee Convention 2024 (ICC2024) continued the discussions initiated at ICC2023, focusing on coffee's transition and the industry's challenges. The event, held on October 17-18 in Mannheim, started with a welcome speech from Vanúsia Nogueira, the Executive Director of the International Coffee Organization (ICO), and brought togeth...

The International Coffee Convention 2024 (ICC2024) continued the discussions initiated at ICC2023, focusing on coffee's transition and the industry's challenges. The event, held on October 17-18 in Mannheim, started with a welcome speech from Vanúsia Nogueira, the Executive Director of the International Coffee Organization (ICO), and brought togeth...

Instant Cascara (IC) is a sustainable beverage made from dried coffee cherry pulp, a by-product of coffee processing. It is rich in nutrients and bioactive compounds and has a high concentration of antioxidants. This study explored the impact of regular IC consumption on colonic motor function and innervation. Over a period of 4 weeks, male and fem...

The aim of this work was to assess the effect of in vitro human digestion on the chemical composition (carbohydrates and phenolic compounds) and bioactivity of hydro-alcoholic-acid pomace extracts from two mandarin varieties (Clemenule and Ortanique) by measuring their antioxidant, antidiabetic, anti-glycative, hypolipidemic, and anti-inflammatory...

The dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as a food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a central role in some of the most chronic diseases of our time (e.g., obesity, diabetes, cancer, Alzheim...

Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although t...

The International Coffee Convention 2023 comprehensively addressed the contemporary challenges and advancements in the coffee industry, emphasizing sustainability, health, and innovation. This convention gathered experts and stakeholders to explore diverse aspects of coffee, ranging from the potential of underutilized species like Coffea liberica i...

Instant cascara (IC) is a sustainable beverage obtained from dried coffee cherry pulp, rich in nutrients and bioactive compounds. The present research aimed to determine the effects of IC on general health and brain-gut axis parameters of healthy female and male rats. Wistar rats were exposed to IC (10 mg/mL) in their drinking water for 3 weeks. Bo...

Instant Cascara (IC) is a beverage made from dried coffee cherries, enriched in nutrients and bioactive compounds such as caffeine and other phytochemicals with a positive impact on the brain–gut axis health. The use of dried coffee cherries as novel foods in drinks was authorized by the EU in 2023. The process for obtaining IC involves the concent...

Worldwide, noncommunicable diseases accounted for 7 out of 10 deaths in 2019 (WHO), being ischemic heart disease one of the major contributors. Coffee has been implicated with several health benefits, namely the hypocholesterolemic potential, attributed to its high molecular weight compounds (e.g., polysaccharides and melanoidins) ability to affect...

In January 2022, dried coffee cherries from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner, commonly called cascara, were finally authorized as a Traditional Food from a Third Country and were added to the Union List of Authorized Novel Foods. Coffee fruit cascara is rich in nutrients and bioactive compounds with health-promoting prop...

Food insecurity and malnutrition, in a scenario further complicated by the enduring effects of the COVID-19 pandemic and the Ukraine War, are global priorities. The affordability of healthy diets, which determines food security and nutrition indicators, is a tremendous challenge to be solved by the transformation of food systems into sustainable on...

The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional...

This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims "high in fiber" an...

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like produc...

Nutrition security is a challenge of the XXI century for achieving a sustainable health. Hemp cultivation contributes to the European Green Deal objectives and is a potential solution for producing a more sustainable food chain and contributing to the nutrition security of the global population. Hemp, Cannabis sativa cultivars containing less than...

The aim of the present study was to validate the cytotoxicity, genotoxicity, and preventive potential against benzo(a)pyrene (BaP)-induced DNA damage of nine samples of thyme and chestnut honeys enriched with bee products (royal jelly and propolis, 2–10%). Cell viability was determined by the MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazoliu...

Honey consumption and imports have increased in recent years, and it is considered by consumers to be a healthy alternative to more commonly used sweeteners. Honey contains a mixture of polyphenols and antioxidant compounds, and the botanical origin and geographical area of collection play an important role on its chemical composition. The present...

The majority of university curricula for health professionals does not incorporate courses on human nutrition and its links with human and planetary health. This primarily applies to medical and pharmacy students, who have important counselling roles and are at the forefront of public health. To address this important issue, EIT Food recently launc...

There is a growing demand for new alternative protein sources to those of animal origin. Coffee and coffee by‐products are potential sources for obtaining alternative plant‐based proteins. Their application contributes to their upcycling and to the sustainability of the coffee industry, diversifying and reducing its environmental impact. This chapt...

The feasibility of using dwarf kiwi fruits (Actinia arguta Miq.) as a healthy and sustainable food, compared to other types of commercial kiwi fruits, was evaluated in the present study. The overall antioxidant capacity of these fruits was assessed by either extraction-dependent methods (ABTS, ORAC) or the direct method called Quick, Easy, New, CHE...

This study aimed to evaluate the effect of the extrusion process on the bioaccessibility of brewers’ spent grain (BSG) nutrients (carbohydrates and proteins) and non-nutrients (bioactive compounds). BSG and extruded BSG (EBSG) were digested in vitro simulating human oral-gastro-intestinal digestion and colonic fermentation. The duodenal bioaccessib...

This study aimed to determine the effect of the extrusion process on the nutritional and bioactive profiles of brewer’s spent grain (BSG), contributing to nutrition security by applying a circular economy concept. Response surface methodology was used to optimize the effect extrusion parameters (moisture content, screw speed, and barrel temperature...

Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans...

Editorial: Food Melanoidins: Chemistry and Nutrition

Traceability of geographical origin is a challenging matter for producers and consumers. This research focuses on identifying green Coffea arabica from Africa, South and Central America using volatiles and aqueous-soluble chemical compounds for the first time. Using Linear Discriminant Analysis, we created two models. The first one focused on aqueo...

In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactiv...

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...

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces...

The reduction of the environmental impact represents an important challenge for the winemaking industry. Red grape by-products are composed of several health-promoting components such as polyphenols and dietary fiber, which may be employed as sustainable food ingredients. Although the bioactive properties of red grape pomace, one of the most abunda...

Dietary modifications, including those affecting dietary fat and its fatty acid (FA) composition, may be involved in the development of brain–gut axis disorders, with different manifestations in males and females. Our aim was to evaluate the impact of three purified diets with different FA composition on the brain–gut axis in rats of both sexes. Ma...

The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it c...

The industrialization of processes dealing with the recovery of compounds from food wastes includes numerous issues such as laboratory research, transfer to pilot plan and full-scale production, protection of intellectual properties, and development of definite applications. These parameters are necessary in order to ensure the sustainability of th...

Coffee is one of the most popular beverages consumed worldwide. Roasted coffee is a complex mixture of thousands of bioactive compounds, and some of them have numerous potential health-promoting properties that have been extensively studied in the cardiovascular and central nervous systems, with relatively much less attention given to other body sy...

Diabetes pathogenesis encompasses oxidative stress, inflammation, insulin malfunctioning and partial or total insulin secretion impairment, which leads to a constant hyperglycemia. Polyphenols are known to possess bioactive properties, being Tannat grape skin a natural and sustainable source of these compounds. The present study aimed to find out t...

Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges...

The aim of the present study was to evaluate the use of winery byproduct extracts (grape pomace, seed and skin) and a mixture of inulin-type fructans (inulin and FOS) as suitable ingredients for the development of yogurts with antioxidant and antidiabetic properties. Their effect on the physicochemical, textural, microbiological and sensory paramet...

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingr...

This review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s AGE/ALE pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhi...

Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara...

Cannabis sativa is an aromatic annual flowering plant with several botanical varieties, used for different purposes, like the production of fibers, the production of oil from the seeds, and especially for recreational or medical purposes. Phytocannabinoids (terpenophenolic compounds derived from the plant), include the well-known psychoactive canna...

We evaluated the effects of acute intake of biscuits (B) containing either spent coffee grounds (SCG), (added with fructooligosaccharides; SC‐FOS) or SCG antioxidant dietary fiber (SCF), on satiety, energy intake as well as gastrointestinal tolerance of healthy overweight volunteers. The addition of SCG and SCF to the biscuits (SC‐FOS‐B and SCF‐B)...

This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certi...

The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control, gastroi...

Herbs and spices have been widely used from ancient times for both food and medicinal purposes. In culinary practices, they are employed as preservatives, flavor enhancers, colorants, and flavor substitution for salt and sugar. In medicine, they can be used to reduce the risk or treat noncommunicable chronic diseases associated to oxidative stress...

Coffee silverskin (CS) is a thin tegument of the outer layer of the coffee bean and it is the only by‐product of the roasting process. CS and its derivatives are a source of bioactive compounds, such as chlorogenic acid (CGA), caffeine, melanoidins, and dietary fiber, among others, with putative health benefits. To date, the health‐promoting proper...

Citrus by‐products possess many bioactive compounds, such as polyphenols and dietary fiber, making them an abundant bioactively rich waste, which by contrast also causes growing environmental problems. These by‐products are potential functional ingredients because of their components' biological activities when incorporated into food products. Ther...

This study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, f...

This work aimed to evaluate the contribution of isoflavones and melatonin to the aqueous extract obtained from the coffee silverskin (CSE) antiglycative properties, which has not been previously studied. To achieve this goal, two model systems constituted by bovine serum albumin (BSA) and reactive carbonyls (glucose or methylglyoxal) in the presenc...

Winemaking industry produces large amounts of by-products (grape pomace or marc) every year, making necessary a sustainable management of such waste. Among red wines, Tannat variety possesses a unique polyphenolic profile. Consequently, the study of the bioactive properties of its by-product and the extraction optimization of its bioactive compound...

The bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repe...

Coffee is one of the main sources of dietary melanoidins. Coffee melanoidins have antioxidant properties and are associated with protective effects against oxidative damage. The aim of this research was to study the potential of melanoidins obtained from coffee byproducts as functional ingredients to improve gastrointestinal health using normal hum...

The present study aimed to improve the formulation of a gluten-free commercial bread-making premix by adding inulin, rice protein and extracts of coffee by-products (silverskin and husk) to obtain healthier products enriched in protein and dietary fiber with the potential to reduce the risk of chronic diseases. The new formulation combines well-kno...

Melanoidins present in coffee silverskin, the only by-product of the roasting process, are formed via the Maillard reaction. The exact structure, biological properties, and mechanism of action of coffee silverskin melanoidins, remain unknown. This research work aimed to contribute to this novel knowledge. To achieve this goal, melanoidins were obta...

Oxidative stress is associated to the risk of developing chronic diseases. A diet rich in antioxidants has been proposed as a habit to achieve an effective reduction of chronic diseases. Coffee is one of the most consumed beverages worldwide. The regular intake of coffee (three cups per day) may provide 0.5–1 g of chlorogenic acid, which is a power...

Large amounts of coffee by-products are generated in the industrial processing of coffee cherries to obtain the coffee beverage. Approximately 90% of the cherry is discarded during the conversion of the cherry into a tasty, aromatic brew. Coffee waste causes environmental problems worldwide and represents a loss of natural sources of several added...

Background Thiamine needs are increased in Diabetes Mellitus (DM). Benfotiamine, a lipid‐soluble precursor, may improve some complications associated with DM, and a proposed mechanism could be the reduction of advanced glycation end products (AGEs). AGEs‐RAGE (Receptor for AGEs) axis are involved in complications seen in DM. A soluble isoform of RA...

Antioxidant dietary fiber extracted from spent coffee grounds (FSCG) was evaluated as a potential functional food ingredient when incorporated in a food model (biscuits), and digested in vitro under simulated human gastrointestinal conditions. FSCG added to biscuits increased its total dietary fiber, antioxidant capacity after in vitro digestion, b...

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used...

The present study aimed to obtain novel information regarding the pathways of a polyphenol-rich coffee silverskin extract (CSE) for inhibiting the formation of advanced glycation products (AGE). Chlorogenic acid (CGA) is the main phenol present in coffee beans. The contribution of CGA to the antiglycoxidative properties of CSE was also evaluated by...

This research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were test...

The consumption of teas and herbal infusions has increased in Europe and the USA in recent years. The goal of this work was to provide new knowledge on the contents of melatonin and other bioactive non-nutrient compounds of nineteen highly consumed herbal infusions. Melatonin was previously assessed in some medicinal plants alcoholic extracts but n...

Approximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. This chapter summarizes applications of coffee by-products as novel ingredients possessing biological, nutritional, and technological functions. Coffee cherries and their derivatives have potential as superfoods because they are composed of sev...

Almond shell is a major waste from the almond processing industry. Its feasibility as natural source of health-promoting components was examined. The by-product was fractionated under basic conditions following an easy scale-up process. The chemical composition of the recovered fraction and its antioxidant and antidiabetic properties were evaluated...

In the last decade, the valorization of food wastes has become a priority research line in order to achieve a sustainable food industry. Large amounts of by-products are generated during the coffee industrial processing. Coffee Silverskin (CS) is a thin tegument of the outer layer of the coffee bean and it is the only by-product of the roasting pro...

Nε-carboxymethyl-lysine (CML) is measured in food, but there is a controversy concerning the most convenient yet reliable method(s) for this task. This work compares three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of CML in several food items. The four methods showed the same decreasing order of CML concentration: beef, bacon > c...

The aim of the present research was to study the formation of Maillard reaction products (MRPs) during digestive process of meal-resembling systems. An average meal (protein, starch and oil) and sugar-containing meals (protein and glucose or fructose or high fructose corn syrup (HCFS)) were tested. Intestinal simple amino acid systems were also ana...

The aim of the present study was to validate the food safety of CSE, by studying its effect on cytotoxicity (100–20000 μg/ml) and genotoxicity (10, 100 and 1000 μg/ml) and also to investigate its preventive potential (1, 10 and 100 μg/ml) against B(a)P induced DNA damage. Prior to analyses, the antioxidant capacity and the microbiological quality o...

This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant cap...

The aim of the present study was to develop sustainable yogurt formulations possessing high nutritional and sensorial quality for reducing the risk of chronic diseases. UHT cow milk; inulin, as a source of soluble fiber; oligofructose, for its prebiotic activity, and maltitol as a hypocaloric sweetener, were employed as ingredients. Extracts from c...

Approximately 90% of the edible parts of the cherry are discarded during its conversion into coffee brew. Several applications of coffee by-products as novel ingredients possessing biological, nutritional and technological functions have been so far proposed. Coffee cherries and their derivatives have a potential as superfoods because of their comp...

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural...

La comercialización de un nuevo ingrediente y/o alimento en la Comunidad Económica Europea implica la aportación de un dosier de evidencias científicas suficientes que demuestren su inocuidad y beneficios para la salud. En este contexto entre los principales ensayos a realizar para certificar su seguridad alimentaria destaca la evaluación de su efe...

.Antioxidant dietary fiber from spent coffee grounds is a safety ingredient that could be applied in food formulations. During the digestion of the ingredient some compounds may be released in the small intestine able to exert a positive control in the metabolism of sugars and making foods friendly for diabetics. Moreover, the ASCGDF may reach the...

Background: Benzo(a)pyrene also called B(a)P is a chemical carcinogen present in cigarette smoke and in thermally processed foods. B(a)P acts as a genotoxic carcinogen by forming DNA adducts. Several scientific reports have showed the usefulness of plant extracts in the prevention of B(a)P induced cancer in animals by various mechanisms including t...

Coffee silverskin (CS) is the by-product generated when roasting coffee, which is very abundant worldwide. Its potential as a functional food ingredient was for the first time proposed at the beginning of 2000. However, to the best of our knowledge its use as a functional food ingredient is not commercially available. Initially, CS was proposed as...