High molecular weight compounds called melanoidins are produced when food undergoes thermal processing and the Maillard reaction starts. The most important process that results in the production of melanoidins, which give them their unique flavour, aroma, and colour, is this reaction. Coffee melanoidins mostly contain proteins, phenolic compounds, and polysaccharides (especially arabinogalactans type II and galactomannans). It is expected that these will have characteristics that can help stabilize emulsions. Melanoidins found in coffee have dual uses as natural food colouring and emulsion stabilizer. We'll concentrate on these characteristics and conduct further, thorough studies on pigmentation.

Тувшинбаяр Т. (науч. рук. Булькран М.) Extraction and valorisation of melanoidins antioxidant pigment from spent coffee grounds // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2024]. URL: https://kmu.itmo.ru/digests/article/13720