Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes

Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes

The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of th...

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Bibliographic Details
Main Authors:	Flávia Souza Almeida, Fernanda Furlan Goncalves Dias, Matthew William Ford, Stanislau Bogusz Junior, Ana Carla Kawazoe Sato, Juliana Maria Leite Nobrega de Moura Bell
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Series:	Current Research in Food Science
Subjects:	Phenolic compounds Protein hydrolysate Angiotensin-converting enzyme Lipase α-glucosidase Antioxidant activity
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124002168
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