Compositions for preparing a coffee beverage comprising hydrolysed chlorogenic acid
The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.
1. A beverage powder comprising:
a dried coffee extract; and
a component selected from the group consisting of a microorganism, an enzyme capable of hydrolysing caffeoyl quinic acid and diesters to generate caffeic acid, and combinations thereof.
2. The beverage powder of claim 1 comprising a creamer.
3. The beverage powder of claim 1 comprising a sweetener.
4. The beverage powder of claim 1 comprising a component selected from the group consisting of milk protein, milk fat, and combinations thereof.
5. The beverage powder of claim 1 , wherein the microorganism capable of hydrolysing caffeoyl quinic acid and diesters to generate caffeic acid is a lactic acid bacteria.
6. A method for enhancing antioxidant capacity in vivo in a human or animal comprising the step of consuming a beverage prepared from a beverage powder comprising:
a dried coffee extract; and
a component selected from the group consisting of a microorganism, and an enzyme capable of hydrolysing caffeoyl quinic acid and diesters to generate caffeic acid, and combinations thereof.