Carbohydrate content, dietary fibre and melanoidins: Composition of espresso from single-dose coffee capsules

•A carbohydrate and melanoidin composition pattern was obtained for single-dose espresso coffee base blends (SDEC).•SDEC have an average of total solids per cup of 1.21 g, from which 20% are high molecular weight material (HMWM).•An average of 46% of low molecular weight compounds is adsorbed to the HMWM.•SDEC have 242 mg of dietary fibre (62 mg of galactomannans and 48 mg of arabinogalactans) and 123 mg of melanoidins per cup.•The commercial labelled intensity of the brews seems to be related with melanoidin brown compounds.

Single-dose coffee capsule system is a technology used to prepare espresso coffee which offers consumers the possibility to choose among several blends. However, the characterization of espresso coffees extracted with these systems, namely regarding polysaccharides structures and melanoidin content, is scarce. In order to define a carbohydrate and melanoidin composition pattern for single-dose espresso coffee base blends, a range of 6 commercial espresso coffee blends was studied. In addition, a decaffeinated blend and a blend supplemented with plant natural extracts were also included. The base blends showed galactomannans as the predominant polysaccharides over arabinogalactans, on the contrary of the decaffeinated blend. The blend supplemented with natural plant extracts showed glucose-rich polysaccharides. The labelled intensity of coffee single-dose seems to be related with the unknown brown compounds of melanoidins, present in the high molecular weight material of the brews. A pattern could be obtained for single-dose espresso coffee base blends, presenting an average per cup of 1.21 g of total solids and 242 mg of soluble dietary fibre, constituted by 62 mg of galactomannans and 48 mg of arabinogalactans, and 123 mg of melanoidins. On average, 46% of espresso coffee low molecular weight compounds are adsorbed to the high molecular weight material, evidencing the importance of the adsorption/desorption phenomena for the properties of coffee dietary fibre.

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