Innovative of cascara as potential in beverage, food and their functional impact: a review

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI:10.1111/ijfs.17562

Nendyo Adhi Wibowo, Yeyen Prestyaning Wanita, Erliana Novitasari, Aldicky Faizal Amri, Eko Heri Purwanto, Yulianti Yulianti, Fawzan Sigma Aurum

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引用次数: 0

Abstract

Cascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post-harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market.

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苁蓉在饮料和食品中的创新潜力及其功能影响：综述

摘要Cascara 的饮料和食品创新因其独特的风味和潜在的健康益处而引发了人们的兴趣。卡斯卡洛饮料由干咖啡果肉壳制成，其独特的香味让人联想到樱桃、芒果和罗望子。研究表明，卡斯卡洛的抗氧化剂含量很高，是一种功能性健康饮料。感官分析表明，果胶饮料具有主要的柠檬酸和红茶风味，并带有浓郁的酸香味，对喜欢喝咖啡和茶的消费者很有吸引力。此外，采收后的加工过程也会对 cascara 饮料的化学成分产生重大影响，不同的加工方法会产生不同程度的咖啡因、总酚类化合物和抗氧化活性。这一创新不仅提供了一种清爽的饮料，而且还显示了苁蓉作为抗氧化剂的宝贵来源的潜力，其风味各异，为全球市场做出了贡献。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.