The defatted residual spent coffee(RSC)was used for optimal recovery of 67.11%galactomannans by extraction using 1:10 w/v RSC:water at 80℃/180 min followed by precipitation using 90%v/w ethanol.The obtained galactoma...The defatted residual spent coffee(RSC)was used for optimal recovery of 67.11%galactomannans by extraction using 1:10 w/v RSC:water at 80℃/180 min followed by precipitation using 90%v/w ethanol.The obtained galactomannans(RSCGa)(MW-274.67 kDa)showed antioxidant and prebiotic activity.A 3:5 ratio of RSCGa and kappa-carrageenan(кC)was used to prepare hydrogels(RSCGa-кC*)with CaCl_(2)(0.02 M)at 75℃/pH 7.2.RSCGa improved the dynamic moduli of RSCGa-кC*(G′,8300 Pa and G″,7800 Pa)compared toкC hydrogel.RSCGa-кC*showed DPPH,ABTS^(·+)and FRAP activities of 553.23μg AAE/mg sample,615.30μg AAE/mg sample,and 13.98μM FeSO4/mg sample,respectively,and prebiotic score of 30.89.The LCMS profiling of RSCGa-кC*,alike RSCGa,showed abundant phenolics.Adding 7.5%w/v of RSCGa-кC*in milkshake showed a desirable viscosity and good overall acceptability apart from the antioxidant and prebiotic activities.The present study outlines a sustainable approach for valorising RSC by developing a hydrogel that had dual functionality of technological and nutraceutical advantages which enhanced the quality of milkshake.展开更多
基金supported by the Department of Science and Technology(DST),Government of India[Sanction number-DST/INSPIRE Fellowship/2017/IF17020 dated January 5,2018]DST-FIST for providing infrastructural facility(Grant reference number:SR/FST/ET-I/2017/67(C)dated 10-08-2018).
文摘The defatted residual spent coffee(RSC)was used for optimal recovery of 67.11%galactomannans by extraction using 1:10 w/v RSC:water at 80℃/180 min followed by precipitation using 90%v/w ethanol.The obtained galactomannans(RSCGa)(MW-274.67 kDa)showed antioxidant and prebiotic activity.A 3:5 ratio of RSCGa and kappa-carrageenan(кC)was used to prepare hydrogels(RSCGa-кC*)with CaCl_(2)(0.02 M)at 75℃/pH 7.2.RSCGa improved the dynamic moduli of RSCGa-кC*(G′,8300 Pa and G″,7800 Pa)compared toкC hydrogel.RSCGa-кC*showed DPPH,ABTS^(·+)and FRAP activities of 553.23μg AAE/mg sample,615.30μg AAE/mg sample,and 13.98μM FeSO4/mg sample,respectively,and prebiotic score of 30.89.The LCMS profiling of RSCGa-кC*,alike RSCGa,showed abundant phenolics.Adding 7.5%w/v of RSCGa-кC*in milkshake showed a desirable viscosity and good overall acceptability apart from the antioxidant and prebiotic activities.The present study outlines a sustainable approach for valorising RSC by developing a hydrogel that had dual functionality of technological and nutraceutical advantages which enhanced the quality of milkshake.
