Marta Mesias - Academia.edu (original) (raw)

Papers by Marta Mesias

Foods, 2021

In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foo... more In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposu...

Polish Journal of Food and Nutrition Sciences, 2014

Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. ... more Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those ...

Current Opinion in Food Science

Ars Pharm, 2010

Los cambios en los hábitos alimentarios de la población han conducido a un incremento en la inges... more Los cambios en los hábitos alimentarios de la población han conducido a un incremento en la ingesta de sodio, debido, fundamentalmente, al aumento del consumo de alimentos de fabricación industrial, en detrimento de los preparados en el hogar. Estos cambios se acentúan especialmente en el colectivo adolescente, ya que frecuentemente incluyen en su dieta refrescos, snacks o fast-food, con elevado contenido de sal o aditivos con sodio. Es conocida la relación directa entre la ingesta dietética de sodio y la presión sanguínea, asociándose una ingesta elevada a hipertensión y a enfermedades cardiovasculares. Además, el sodio puede incrementar la eliminación de calcio en la orina, potenciando las pérdidas óseas, por lo que puede ser un factor de riesgo importante para el desarrollo de osteoporosis. En este estudio se realizó una encuesta alimentaria a 21 adolescentes varones de 11-14 años, con el fin de estimar la ingesta de sodio en su dieta habitual y la contribución de los distintos grupos de alimentos. Para ello se evaluó la ingesta de tres días, mediante recordatorio de 24 horas y registro de ingesta de dos días. Los datos del consumo de alimentos fueron transformados en valores de energía y nutrientes mediante tablas de composición de los alimentos. Los adolescentes consumieron una media de 4558 mg de sodio/día, superando en gran medida las recomendaciones actuales del micronutriente. Las conservas y precocinados fueron los alimentos que proporcionaron el mayor porcentaje del elemento en la dieta (23,5%). Debido al elevado consumo de sodio entre los adolescentes, se recomienda disminuir su ingesta, evitando especialmente un consumo excesivo de alimentos procesados, ricos en sodio. Con esto se pretende prevenir posibles problemas de salud en el futuro, como hipertensión u osteoporosis. PALABRAS CLAVE: adolescentes, crecimiento, ingesta de sodio, alimentos procesados. ABSTRACT Changes in the dietary habits of the population have led to an increase of sodium intake, mainly due to the great intake of manufactured products and the low consumption of homemade foods. These changes are especially important among adolescents, since they frequently include soft drinks, snacks or fast-food in their diets, foods with a high salt content or including sodium-rich additives. It is known the strong relationship between dietary sodium intake and blood pressure: a high sodium intake is related with hypertension and also with cardiovascular diseases. Moreover, sodium intake is associated with increased urinary calcium, therefore increasing bone losses. This fact might be an important risk factor for osteoporosis development. In the present study a dietary questionnaire was realized to 21 male adolescents aged 11-14 years, in order to calculate the sodium intake under their habitual diet and the contribution of the different food sources. The food intake was monitored during a 3-day period, by combining a 24-hour diet recall and two-days weighed dietary record. Data of food consumption were transformed into energy and nutrient vales using tables of food composition. Adolescents consumed an average of 4558 mg/day of sodium, overcoming in a great amount the current recommendations for this micronutrient. Canned and precooked foods contributed the highest percentage of the element in the diet (23.5%). According to these data, it would be extremely advisable to reduce sodium intake among adolescents, avoiding especially excessive processed food

Journal of Food Composition and Analysis, 2022

Food and Chemical Toxicology

Food and Chemical Toxicology

Foods

A survey was conducted of 730 Spanish households to identify culinary practices which might influ... more A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order t...

Foods

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of... more Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentrati...

Foods

In 2017, the European Commission published Regulation 2017/2158 establishing mitigation measures ... more In 2017, the European Commission published Regulation 2017/2158 establishing mitigation measures and benchmark levels to reduce acrylamide in foods. Acrylamide was determined in seventy potato crisp samples commercialized in Spain. The aim was to update knowledge about the global situation in the snack sector and evaluate the effectiveness of mitigation strategies applied, especially since the publication of the Regulation. Results were compared with data previously published in 2004, 2008, and 2014, assessing the evolution over recent years. Average acrylamide content in 2019 (664 µg/kg, range 89–1930 μg/kg) was 55.3% lower compared to 2004, 10.3% lower compared to 2008 and practically similar to results from 2014. Results support the effectiveness of mitigation measures implemented by Spanish potato crisp manufacturers. However, 27% of samples exhibited concentrations above the benchmark level established in the Regulation (750 μg/kg), which suggests that efforts to reduce acrylam...

Food & Function

Children are one of the most exposed groups to dietary acrylamide with ‘potato fried products’ th... more Children are one of the most exposed groups to dietary acrylamide with ‘potato fried products’ that account for up to half the total exposure to this contaminant.

Congreso Ibérico de Agroingeniería

Journal of Food Composition and Analysis

LWT

Since the regulation on the acrylamide reduction in foods, the food business operators have imple... more Since the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried frozen potato, fried potato, and frying oil were collected at two different moments of the day (lunch/dinner) for two different days. Acrylamide, reducing sugar content, moisture, colour, and polar compounds were measured. Acrylamide content (< 20-1068 µg/kg) and the mean (303 µg/kg) were in line with the EFSA estimations for French fries. 13.5% of the samples reported acrylamide above 500 µg/kg (benchmark level settled for the EU Regulation 2158/2017). Regardless frying conditions applied and operational procedures, the reducing sugar content (< 0.2-4.89 g/kg) in the unprocessed potato, the colour parameter a* (− 2.56-5.21), and the moisture content (29.26-65.93%) of the French fries correlated significantly to acrylamide. The colour parameter a* is useful to set up chemometric tools to provide rapid and cost-effective control for acrylamide content. Increasing the level of automatization will reduce the acrylamide variability among food service establishments and will minimize the impact of inadequate decisions of the food handler.

SDRP Journal of Food Science & Technology

CITATION Mesías M, Evaluation of domestic frying habits and consumer's preferences in Spanish hou... more CITATION Mesías M, Evaluation of domestic frying habits and consumer's preferences in Spanish households(2018)SDRP Journal of Food Science & Technology 3(5) RESEARCH HIGHLIGHTS 1. Deep-frying habits and consumer's preferences in Spanish households were evaluated. 2. Fried food consumption in the Spanish population is close to other Western countries. 3. Fried potatoes were the most consumed fried food among the Spanish population. 4. The most common appliance for the frying process was the frying pan. 5. Olive oil was the oil mainly employed for the frying procedure.

Journal of the science of food and agriculture, Jan 11, 2018

The salty snack market is re-inventing itself trying to offer to consumers healthier and added-va... more The salty snack market is re-inventing itself trying to offer to consumers healthier and added-value products often based on alternative vegetables/cereals, such as vegetable chips. New options mostly involve a nutritional improvement but the toxicological aspects of the reformulation are not usually examined. This work evaluated the acrylamide formation and effectiveness of different mitigation strategies in potato chips and in alternative snacks, such as carrot and pumpkin chips. Fresh potato, carrot and pumpkin samples were fried under controlled conditions and after being subjected to different operations (soaking in water at different times/temperatures, adding lemon or vinegar as pH modifiers or salt). Acrylamide values in control samples of carrot (224 ± 47 μg kg ) and pumpkin (514 ± 83 μg kg ) were significantly lower than in the potato chip samples (3887 ± 509 μg kg ). The different mitigation treatments had effects on potato and pumpkin chips, the most effective strategies...

Food chemistry, Jan 15, 2018

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate t... more An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices.

Food Chemistry, 2016

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee ... more 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 source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.

Foods, 2021

In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foo... more In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposu...

Polish Journal of Food and Nutrition Sciences, 2014

Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. ... more Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and good quality biscuits has been investigated. Ten wheat four biscuit formulations were designed. Sucrose, maltitol and stevia were used as sweeteners and coffee silverskin was used as a natural colouring and as a source of dietary fbre. The quality of the biscuits was evaluated by measuring their moisture, thickness, breaking force and colour. Acrylamide (ACR) and hydroxymethylfurfural (HMF) contents were also determined in the interest of food safety. The quality and safety of the innovative biscuits was obtained by an analysis of the sugars, proteins, free amino acids, chlorogenic acid, overall antioxidant capacity and acrylamide after in vitro digestion. Only the stevia biscuits and those ...

Current Opinion in Food Science

Ars Pharm, 2010

Los cambios en los hábitos alimentarios de la población han conducido a un incremento en la inges... more Los cambios en los hábitos alimentarios de la población han conducido a un incremento en la ingesta de sodio, debido, fundamentalmente, al aumento del consumo de alimentos de fabricación industrial, en detrimento de los preparados en el hogar. Estos cambios se acentúan especialmente en el colectivo adolescente, ya que frecuentemente incluyen en su dieta refrescos, snacks o fast-food, con elevado contenido de sal o aditivos con sodio. Es conocida la relación directa entre la ingesta dietética de sodio y la presión sanguínea, asociándose una ingesta elevada a hipertensión y a enfermedades cardiovasculares. Además, el sodio puede incrementar la eliminación de calcio en la orina, potenciando las pérdidas óseas, por lo que puede ser un factor de riesgo importante para el desarrollo de osteoporosis. En este estudio se realizó una encuesta alimentaria a 21 adolescentes varones de 11-14 años, con el fin de estimar la ingesta de sodio en su dieta habitual y la contribución de los distintos grupos de alimentos. Para ello se evaluó la ingesta de tres días, mediante recordatorio de 24 horas y registro de ingesta de dos días. Los datos del consumo de alimentos fueron transformados en valores de energía y nutrientes mediante tablas de composición de los alimentos. Los adolescentes consumieron una media de 4558 mg de sodio/día, superando en gran medida las recomendaciones actuales del micronutriente. Las conservas y precocinados fueron los alimentos que proporcionaron el mayor porcentaje del elemento en la dieta (23,5%). Debido al elevado consumo de sodio entre los adolescentes, se recomienda disminuir su ingesta, evitando especialmente un consumo excesivo de alimentos procesados, ricos en sodio. Con esto se pretende prevenir posibles problemas de salud en el futuro, como hipertensión u osteoporosis. PALABRAS CLAVE: adolescentes, crecimiento, ingesta de sodio, alimentos procesados. ABSTRACT Changes in the dietary habits of the population have led to an increase of sodium intake, mainly due to the great intake of manufactured products and the low consumption of homemade foods. These changes are especially important among adolescents, since they frequently include soft drinks, snacks or fast-food in their diets, foods with a high salt content or including sodium-rich additives. It is known the strong relationship between dietary sodium intake and blood pressure: a high sodium intake is related with hypertension and also with cardiovascular diseases. Moreover, sodium intake is associated with increased urinary calcium, therefore increasing bone losses. This fact might be an important risk factor for osteoporosis development. In the present study a dietary questionnaire was realized to 21 male adolescents aged 11-14 years, in order to calculate the sodium intake under their habitual diet and the contribution of the different food sources. The food intake was monitored during a 3-day period, by combining a 24-hour diet recall and two-days weighed dietary record. Data of food consumption were transformed into energy and nutrient vales using tables of food composition. Adolescents consumed an average of 4558 mg/day of sodium, overcoming in a great amount the current recommendations for this micronutrient. Canned and precooked foods contributed the highest percentage of the element in the diet (23.5%). According to these data, it would be extremely advisable to reduce sodium intake among adolescents, avoiding especially excessive processed food

Journal of Food Composition and Analysis, 2022

Food and Chemical Toxicology

Food and Chemical Toxicology

Foods

A survey was conducted of 730 Spanish households to identify culinary practices which might influ... more A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the 2017/2158 Regulation. Spanish household practices conformed with the majority of recommendations for the selection, storing and handling of potatoes, with the exception of soaking potato strips. Olive oil was the preferred frying oil (78.7%) and frying pans were the most common kitchen utensils used for frying (79.0%), leading to a higher oil replacement rate than with a deep-fryer. Although frying temperature was usually controlled (81.0%), participants were unaware of the maximum temperature recommended for preventing acrylamide formation. For french fries, color was the main criteria when deciding the end-point of frying (85.3%). Although a golden color was preferred by respondents (87.3%), color guidelines are recommended in order t...

Foods

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of... more Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentrati...

Foods

In 2017, the European Commission published Regulation 2017/2158 establishing mitigation measures ... more In 2017, the European Commission published Regulation 2017/2158 establishing mitigation measures and benchmark levels to reduce acrylamide in foods. Acrylamide was determined in seventy potato crisp samples commercialized in Spain. The aim was to update knowledge about the global situation in the snack sector and evaluate the effectiveness of mitigation strategies applied, especially since the publication of the Regulation. Results were compared with data previously published in 2004, 2008, and 2014, assessing the evolution over recent years. Average acrylamide content in 2019 (664 µg/kg, range 89–1930 μg/kg) was 55.3% lower compared to 2004, 10.3% lower compared to 2008 and practically similar to results from 2014. Results support the effectiveness of mitigation measures implemented by Spanish potato crisp manufacturers. However, 27% of samples exhibited concentrations above the benchmark level established in the Regulation (750 μg/kg), which suggests that efforts to reduce acrylam...

Food & Function

Children are one of the most exposed groups to dietary acrylamide with ‘potato fried products’ th... more Children are one of the most exposed groups to dietary acrylamide with ‘potato fried products’ that account for up to half the total exposure to this contaminant.

Congreso Ibérico de Agroingeniería

Journal of Food Composition and Analysis

LWT

Since the regulation on the acrylamide reduction in foods, the food business operators have imple... more Since the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant trademark food restaurants were recruited. Par-fried frozen potato, fried potato, and frying oil were collected at two different moments of the day (lunch/dinner) for two different days. Acrylamide, reducing sugar content, moisture, colour, and polar compounds were measured. Acrylamide content (< 20-1068 µg/kg) and the mean (303 µg/kg) were in line with the EFSA estimations for French fries. 13.5% of the samples reported acrylamide above 500 µg/kg (benchmark level settled for the EU Regulation 2158/2017). Regardless frying conditions applied and operational procedures, the reducing sugar content (< 0.2-4.89 g/kg) in the unprocessed potato, the colour parameter a* (− 2.56-5.21), and the moisture content (29.26-65.93%) of the French fries correlated significantly to acrylamide. The colour parameter a* is useful to set up chemometric tools to provide rapid and cost-effective control for acrylamide content. Increasing the level of automatization will reduce the acrylamide variability among food service establishments and will minimize the impact of inadequate decisions of the food handler.

SDRP Journal of Food Science & Technology

CITATION Mesías M, Evaluation of domestic frying habits and consumer's preferences in Spanish hou... more CITATION Mesías M, Evaluation of domestic frying habits and consumer's preferences in Spanish households(2018)SDRP Journal of Food Science & Technology 3(5) RESEARCH HIGHLIGHTS 1. Deep-frying habits and consumer's preferences in Spanish households were evaluated. 2. Fried food consumption in the Spanish population is close to other Western countries. 3. Fried potatoes were the most consumed fried food among the Spanish population. 4. The most common appliance for the frying process was the frying pan. 5. Olive oil was the oil mainly employed for the frying procedure.

Journal of the science of food and agriculture, Jan 11, 2018

The salty snack market is re-inventing itself trying to offer to consumers healthier and added-va... more The salty snack market is re-inventing itself trying to offer to consumers healthier and added-value products often based on alternative vegetables/cereals, such as vegetable chips. New options mostly involve a nutritional improvement but the toxicological aspects of the reformulation are not usually examined. This work evaluated the acrylamide formation and effectiveness of different mitigation strategies in potato chips and in alternative snacks, such as carrot and pumpkin chips. Fresh potato, carrot and pumpkin samples were fried under controlled conditions and after being subjected to different operations (soaking in water at different times/temperatures, adding lemon or vinegar as pH modifiers or salt). Acrylamide values in control samples of carrot (224 ± 47 μg kg ) and pumpkin (514 ± 83 μg kg ) were significantly lower than in the potato chip samples (3887 ± 509 μg kg ). The different mitigation treatments had effects on potato and pumpkin chips, the most effective strategies...

Food chemistry, Jan 15, 2018

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate t... more An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices.

Food Chemistry, 2016

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee ... more 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 source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes.