What are the benefits of coffee with milk?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will provide you with the answer to the query: “What are the benefits of coffee with milk?”. In addition, we will discuss the proper ratio between milk and coffee and why you should add milk to your coffee.
What are the benefits of coffee with milk?
While it’s true that adding milk to coffee can increase its fat content and coffe and milk have health benefits of their own, the combination of milk proteins and coffee antioxidants actually amplifies the anti-inflammatory properties within immune cells.
These health benefits primarily stem from the activity of coffee polyphenols. Polyphenols, however, are prone to oxidation and decomposition during the process of digestion.
Furthermore, their bioaccessibility is often reported to be low, which limits their physiological effects. As a result, researchers are currently exploring the potential of macromolecular components as encapsulation carriers to safeguard polyphenols from degradation during digestion.
Proteins, polysaccharides, and lipids found in milk can influence the presence of polyphenols and significantly affect the release and absorption of these compounds during digestion. (1)
What is the nutritional value of coffee with milk?
The nutritional value of coffee, considering the example of 1 cup of espresso coffee with approximately 100 g, is:
- Between 0 to 2 kcal
- 0.2g of fat
- 0.1g of protein
- 97.8g of water
- 40mg of caffeine
Bearing in mind that 1 cup of regular coffee has a capacity of about 2 grams of coffee, we can say that its composition is well balanced.(2)
Adding whole milk to coffee increases its nutritional composition by 40 calories, and each teaspoon of sugar adds an extra 25 calories. Opting for skimmed milk reduces the calorie content from 40 to 21 calories.(3, 4)
What bioactive substances are present in coffee?
Coffee is a beverage that contains a diverse combination of compounds, with caffeine being the most well-known. However, coffee is also abundant in other bioactive substances that have a broad range of physiological effects.
In fact, there are approximately 1000 phytochemicals that have been identified in coffee.
These include phenols such as chlorogenic and caffeic acid, lactones, diterpenes like cafestol and kahweol, niacin, and trigonelline, which is a precursor to vitamin B3. Additionally, coffee is a good source of vitamin B3, as well as magnesium and potassium. (2)
What bioactive substances are present in milk?
Milk has several elements that are good for health, it is a high-protein, calcium-rich beverage. It is also an important source of: Riboflavin, phosphorus, vitamins A and B12, potassium, magnesium, and zinc.
Whole milk includes the vitamins A, E, K, and D found in milk fat. Skim milk, on the other hand, loses essential nutrients since it has no fat.(4, 5)
What are the health benefits of coffee?
Research has demonstrated that coffee can play a preventive role in degenerative disorders due to its neurostimulating, antioxidant, and anti-inflammatory effects.
The consumption of coffee has been associated with a significant reduction in the risk of mortality related to heart disease, respiratory disease, stroke, injuries, accidents, diabetes, and infections.
While scientific studies can establish connections between specific compounds and their mechanisms of action, it is highly probable that the overall risk reduction for certain diseases is a result of synergistic or additive effects among the various compounds present in coffee. (6)
What are the health benefits of milk?
Whole cow’s milk, or milk with its original fat, provides the following health advantages when consumed on a regular basis:
It provides calcium, phosphorus, magnesium and proteins essential for bone formation and repair, it can help prevent osteoporosis since it is high in calcium and includes vitamin D.
Because it is high in protein, it aids in muscular building, it includes oligosaccharides, which are nutrients consumed by the good bacteria present in the colon, hence it helps to improve the intestinal microbiota.
Because it is high in vitamin B complex, it helps the neurological system work better. Because it is heavy in amino acids with anti-hypertensive characteristics, it can help regulate high blood pressure. (4, 5)
Does coffee consumption have any adverse effects?
It’s important to note that coffee does have some modest cardiovascular effects, such as tachycardia (increased heart rate), high blood pressure, and occasional arrhythmia.
These acute effects on the cardiovascular system can occur shortly after consuming coffee, especially in individuals who are more susceptible to such reactions.
While any contribution of coffee consumption to the development of hypertension is likely to be small, it may still be significant for individuals who consume coffee infrequently.
It’s worth considering that caffeine can slightly reduce the efficiency of calcium absorption in the gastrointestinal tract. (7)
What elements in milk are possibly not good for your health?
Potential health concerns arise from the fact that milk is not easily digested and absorbed by everyone, especially individuals with metabolic diseases and allergies.
In cases such as lactose intolerance and cow’s milk protein allergy, the primary treatment involves excluding milk from the diet. Lactose intolerance, affecting approximately 75% of the world’s population, can occur in people of all ages due to a deficiency of the lactase enzyme.
This deficiency hinders the proper digestion of lactose, leading to symptoms like flatulence, abdominal pain, and diarrhea after consuming milk and dairy products. In contrast, cow’s milk protein allergy primarily occurs during the first three years of life.
This allergy is a result of the body’s immune reaction against the protein components of milk, triggering the release of antibodies, histamines, and other defensive agents. (5)
Other FAQs about Coffee that you may be interested in.
What are the best coffee perfumes?
What are the best hot drinks that aren’t coffee or tea?
What are the best ideas for storing Nespresso coffee pods?
Conclusion
In this brief article, we provided you with the answer to the query: “What are the benefits of coffee with milk?”. In addition, we discussed the proper ratio between milk and coffee and why you should add milk to your coffee.
Citations
- Xuejiao Qie, Ya Cheng, Yao Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He, In vitro phenolic bioaccessibility of coffee beverages with milk and soy subjected to thermal treatment and protein–phenolic interactions, Food Chemistry, 375, 2022.
- Cano-Marquina, A., Tarín, J. J., & Cano, A. The impact of coffee on health. Maturitas, 75(1), 7–21. 2013.
- Lopez-Garcia, E., van Dam, R. M., Rajpathak, S., Willett, W. C., Manson, J. E., & Hu, F. B. Changes in caffeine intake and long-term weight change in men and women. The American Journal of Clinical Nutrition, 83(3), 674–680. 2006.
- Pereira, P. C., & Vicente, F. Milk Nutritive Role and Potential Benefits in Human Health. Nutrients in Dairy and Their Implications on Health and Disease, 161–176. 2017.
- Silva, A. R. A., Silva, M. M. N., & Ribeiro, B. D. Health Issues and Technological Aspects of Plant-based Alternative Milk. Food Research International, 108972. 2020.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
- Bae, J.-H., Park, J.-H., Im, S.-S., & Song, D.-K. Coffee and health. Integrative Medicine Research, 3(4), 189–191. 2014.
