Table 2.

Principal incorporation of coffee extracts with CGAs into food products ^a.

Food Product	Technological Improvement	Extract Conditions	CGAs Content in Green Coffee Extract	Major Findings	Sensory Evaluation	References
Fried doughnuts	Dough stability	Heated at 110 °C for 15 min and Freeze-dried	25.5 g/100 g	Dough stability was not affected during mixing and GCA showed high stability increasing antioxidant activity	No significant difference up to 1% of GCE addition (Score 5–4.9)	[175]
Instant coffee	Fortification	Heated at high pressure at 180 °C for percolation and extraction	14.0 g/100 g	Enriched coffee with green coffee extract showed high antioxidant potential but decreased sensory score	No significant difference in C. arabica samples (Score 7.3–6.8)	[176]
Soymilk	Fortification	Heated aqueous extraction (1:10 w/v) at 100 °C for 1 h	N.A.	Phenolic compounds and antioxidant activity content increased significantly, and overall digestibility improved	No decrease in the acceptance level up to 0.25 mg/mL of CGA (Overall score 4.3–5.2)	[177]
Wheat bread	Dough stability and fortification	Heated aqueous extraction at 60, 70 and 80 °C for 1 h	37.3 g/100 g	GCE addition increased CGAs and antioxidant activity in bread, baking quality was not affected.	Maximum level of GCE without adverse effect was 1.5% flour basis (Overall score 64–60)	[178]
Liquid Khask	Enrichment	Heated aqueous extraction (1:10 w/v) at 100 °C for 30 min and encapsulated with water and oil emulsion	39.1 g/100 g	Encapsulated GCE protected color. pH remained unaffected and rheological properties were not affected and antioxidant activity highly increased	No significant difference up to 1% of encapsulated GCE addition(Score 4.7–4.9)	[179]
Dark chocolate	Enrichment	Heated aqueous extraction (1:5 w/v) at 80 °C for 30 and encapsulated	N.A.	Addition of CGAs (free and encapsulated) had no significant effect on dark chocolate color. However, the addition of free or encapsulated CGAs had a significant effect on chocolate flavor. This adverse effect of CGAs on chocolate flavor were lower in the case of encapsulated form addition	No significant difference in the bitterness up to 50.1 mg/5 kg of encapsulated CGAs (Score 1.5–2)	[180]
Yoghurt	Enrichment	Heated aqueous extraction (1:6 w/v) at 70 °C for 1 h. The extract was filtered and concentrated by evaporation (70 °C, 30 min) and spray drying	46.5 g/100 g	Green coffee-enriched yoghurt have desirable pH (4.7), acidity, color, and minimum syneresis. The flavor, texture and other sensory attributes of yoghurt were improved.	Higher score in overall acceptance up to 2% w/v of GCE	[181]

^a GCE, green coffee extract; GCA, green coffee addition; N.A., not available.