ace4c16ef1db13453d15c11c59b76d6d beverages-11-00155-v2.pdf 8b150313e87821d4e0db2a9084d7e84c4d9e15bd beverages-11-00155-v2.pdf ad53c2a71eaa22e7d3689a4cf537796c3d2b176c0f81b4b41d261fc6c47efa9f beverages-11-00155-v2.pdf Title: Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata) Subject: Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. Keywords: Baobab seed; coffee alternative; brewing; functional beverage Author: Ruth T. Ngadze, Melania Casertano and Arnau Vilas-Franquesa Creator: LaTeX with hyperref Producer: pdfTeX-1.40.25; modified using OpenPDF 1.4.2 CreationDate: Wed Nov 12 01:37:59 2025 CET ModDate: Wed Nov 12 01:42:01 2025 CET Custom Metadata: yes Metadata Stream: no Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 13 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 622863 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- XBTQER+URWPalladioL-Roma Type 1 Custom yes yes yes 152 0 TPWBHO+URWPalladioL-BoldItal Type 1 Custom yes yes yes 153 0 AIRHKL+VnURWPalladioL Type 1 Custom yes yes yes 154 0 GPMWFV+URWPalladioL-Ital Type 1 Custom yes yes yes 155 0 CBSJCB+URWPalladioL-Bold Type 1 Custom yes yes yes 156 0 XYLVGX+CMSY10 Type 1 Builtin yes yes yes 204 0 ZXDKIP+EURM10 Type 1 Builtin yes yes yes 205 0 ROWTUD+PazoMath Type 1 Builtin yes yes yes 206 0 IGELBI+PalatinoLinotype-BoldItalic TrueType WinAnsi yes yes yes 198 0 YEGDRC+PalatinoLinotype-Roman TrueType WinAnsi yes yes yes 199 0 IGELBI+PalatinoLinotype-Italic TrueType WinAnsi yes yes yes 200 0 PDXFNG+PazoMath-Bold Type 1 Builtin yes yes yes 268 0 CSVPJP+PalatinoLinotype-BoldItalic TrueType WinAnsi yes yes yes 322 0 SQXHZJ+PalatinoLinotype-Roman TrueType WinAnsi yes yes yes 323 0 CSVPJP+PalatinoLinotype-Italic TrueType WinAnsi yes yes yes 324 0 Jhove (Rel. 1.28.0, 2023-05-18) Date: 2025-12-19 05:11:20 CET RepresentationInformation: beverages-11-00155-v2.pdf ReportingModule: PDF-hul, Rel. 1.12.4 (2023-03-16) LastModified: 2025-12-18 12:11:21 CET Size: 622863 Format: PDF Version: 1.7 Status: Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 463 FreeObjects: 1 IncrementalUpdates: 0 DocumentCatalog: ViewerPreferences: HideToolbar: false HideMenubar: false HideWindowUI: false FitWindow: true CenterWindow: false DisplayDocTitle: false NonFullScreenPageMode: UseNone Direction: L2R ViewArea: CropBox ViewClip: CropBox PrintArea: CropBox PageClip: CropBox PageLayout: SinglePage PageMode: UseNone Outlines: Item: Title: Introduction Item: Title: Materials and Methods Children: Item: Title: Experimental Design Children: Item: Title: Microwave-Assisted Extraction (MAE) Item: Title: Regular Infusion Item: Title: Sample Analysis of Roasted Baobab Seed Powder Children: Item: Title: Physico-Chemical Properties Item: Title: Melanoidins Item: Title: Volatile Compounds (VOC) Item: Title: Sample Analysis of Baobab Seed Beverage Children: Item: Title: Antioxidant Activity (AOA) and Total Phenolic Compounds (TPC) Item: Title: Quantification of Specific Phenolics Through LC-MS/MS Item: Title: Physicochemical Properties Item: Title: Ethanolic Precipitable Matter (EPM) Item: Title: Statistical Analysis Item: Title: Results and Discussion Children: Item: Title: Roasted Baobab Seeds Children: Item: Title: Physico-Chemical Properties Item: Title: Melanoidin Content Item: Title: Volatile Compounds Item: Title: Baobab Seed Beverage Children: Item: Title: Physico-Chemical Properties Item: Title: Antioxidant Activity, Total and Individual Phenolics Item: Title: Conclusions Item: Title: References Info: Title: Design of a Coffee Alternative by Brewing Roasted Seeds from Baobab (Adansonia digitata) Author: Ruth T. Ngadze, Melania Casertano and Arnau Vilas-Franquesa Subject: Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. 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