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An JM, Hur SH, Kim H, Lee JH, Kim YK, Sim KS, Lee SE, Kim HJ. Determination of the geographical origin of chicken (breast and drumstick) using ICP-OES and ICP-MS: Chemometric analysis. Food Chem 2024; 437:137836. [PMID: 37924759 DOI: 10.1016/j.foodchem.2023.137836] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 10/19/2023] [Accepted: 10/20/2023] [Indexed: 11/06/2023]
Abstract
This study aimed to develop a geographical origin discrimination analytical method for chicken breasts and drumsticks based on inductively coupled plasma (ICP). The sixty elements were set as variables, and the geographical origin discrimination analysis was conducted through chemometrics. In orthogonal partial least square discriminant analysis (OPLS-DA), twenty-three variable importance in projection (VIP) elements were selected in chicken breasts, and twenty-eight VIP elements were selected in drumsticks. The importance of the selected elements was displayed by the area under the curve (AUC) value of the receiver operating characteristic (ROC). Verification of OPLS-DA was performed through permutation test and good results were obtained. A heatmap was also used as a method for determining the geographical origin, and each top element discriminant classification was 100 % accurate, as determined through canonical discriminant analysis (CDA). This method shows potential as a food analysis tool and can accurately determine the geographic origin of chicken.
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Affiliation(s)
- Jae-Min An
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea; Department of Applied Bioscience, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Suel Hye Hur
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Hyoyoung Kim
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Ji Hye Lee
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Yong-Kyoung Kim
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Kyu Sang Sim
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea
| | - Sung-Eun Lee
- Department of Applied Bioscience, Kyungpook National University, Daegu 41566, Republic of Korea.
| | - Ho Jin Kim
- National Agricultural Products Quality Management Service, 141, Yongjeon-ro, Gimcheon-si, Gyeongsangbuk-do 39660, Republic of Korea.
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2
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Öztürk Hİ, Buzrul S, Bilge G, Yurdakul M. Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1784-1792. [PMID: 37862233 DOI: 10.1002/jsfa.13066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 09/30/2023] [Accepted: 10/20/2023] [Indexed: 10/22/2023]
Abstract
BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm-1 of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 °C). RESULTS The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL-1 GAE) and antioxidant activity (694-2091 μmol Trolox mL-1 ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (~9%) and lactic acid bacteria (~3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. CONCLUSION Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hale İnci Öztürk
- Department of Food Engineering, Konya Food and Agriculture University, Konya, Turkey
| | - Sencer Buzrul
- Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey
| | - Gonca Bilge
- Department of Food Engineering, Yeditepe University, İstanbul, Turkey
| | - Merve Yurdakul
- Department of Bioengineering, Konya Food and Agriculture University, Konya, Turkey
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3
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Huang L, Liu M, Li B, Chitrakar B, Duan X. Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans. Foods 2024; 13:389. [PMID: 38338523 PMCID: PMC10855191 DOI: 10.3390/foods13030389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 01/06/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, terahertz time-domain spectroscopy (THz-TDS) was proposed to identify coffee of three different varieties and three different roasting degrees of one variety. Principal component analysis (PCA) was applied to extract features from frequency-domain spectral data, and the extracted features were used for classification prediction through linear discrimination (LD), support vector machine (SVM), naive Bayes (NB), and k-nearest neighbors (KNN). The classification effect and misclassification of the model were analyzed via confusion matrix. The coffee varieties, namely Catimor, Typica 1, and Typica 2, under the condition of shallow drying were used for comparative tests. The LD classification model combined with PCA had the best effect of dimension reduction classification, while the speed and accuracy reached 20 ms and 100%, respectively. The LD model was found with the highest speed (25 ms) and accuracy (100%) by comparing the classification results of Typica 1 for three different roasting degrees. The coffee bean quality detection method based on THz-TDS combined with a modeling analysis method had a higher accuracy, faster speed, and simpler operation, and it is expected to become an effective detection method in coffee identification.
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Affiliation(s)
- Luelue Huang
- School of Food and Drug, Shenzhen Polytechnic University, No. 2190, Liuxian Road, Shenzhen 518055, China; (L.H.); (M.L.)
| | - Miaoling Liu
- School of Food and Drug, Shenzhen Polytechnic University, No. 2190, Liuxian Road, Shenzhen 518055, China; (L.H.); (M.L.)
| | - Bin Li
- School of Food and Drug, Shenzhen Polytechnic University, No. 2190, Liuxian Road, Shenzhen 518055, China; (L.H.); (M.L.)
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
| | - Xu Duan
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China
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4
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Yust BG, Wilkinson F, Rao NZ. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review. Antioxidants (Basel) 2023; 13:29. [PMID: 38247454 PMCID: PMC10812495 DOI: 10.3390/antiox13010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/12/2023] [Accepted: 12/14/2023] [Indexed: 01/23/2024] Open
Abstract
Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.
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Affiliation(s)
- Brian G. Yust
- College of Humanities & Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA
| | - Frank Wilkinson
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
| | - Niny Z. Rao
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
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5
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Polanco-Estibález B, García-Santa-Cruz R, Queirós RP, Serment-Moreno V, González-Angulo M, Tonello-Samson C, Rivero-Pérez MD. High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage. Foods 2023; 12:4231. [PMID: 38231670 DOI: 10.3390/foods12234231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality. In this study, CBC made from ground roasted coffee grains was processed at 600 MPa for 3 min and stored at 4 or 23 °C for 90 days. The microbiological quality indicators remained stable throughout the study period. Physicochemical and quality parameters, such as pH, total dissolved solids, titratable acidity, color, total phenolic compounds and antioxidant activity, were not significantly affected by HPP. Both unprocessed and HPP CBC samples showed changes in pH, titratable acidity and color stability after 60 days at 23 °C. Unprocessed CBC samples spiked with Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica showed decreased counts, but the pathogens were still detectable after 60 days at 4 °C and after 90 days at 23 °C. HPP achieved a >6-log10 reduction in the species tested, with non-detectable levels for at least 90 days at both storage temperatures. These findings suggest that HPP can effectively control vegetative pathogens and spoilage microorganisms in CBC while preserving its quality attributes.
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Affiliation(s)
- Berta Polanco-Estibález
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | - Rodrigo García-Santa-Cruz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza de Misael Bañuelos, 09001 Burgos, Spain
| | - Rui P Queirós
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | | | - Mario González-Angulo
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | - Carole Tonello-Samson
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | - Maria D Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza de Misael Bañuelos, 09001 Burgos, Spain
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6
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Tantapakul C, Krobthong S, Jakkaew P, Sittisaree W, Aonbangkhen C, Yingchutrakul Y. Potential of Arabica Coffee Beans from Northern Thailand: Exploring Antidiabetic Metabolites through Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) Metabolomic Profiling across Diverse Postharvest Processing Techniques. Foods 2023; 12:3893. [PMID: 37959013 PMCID: PMC10648821 DOI: 10.3390/foods12213893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/13/2023] [Accepted: 10/20/2023] [Indexed: 11/15/2023] Open
Abstract
Coffee, a widely consumed beverage worldwide, undergoes postharvest methods that influence its physicochemical characteristics, while roasting modulates its composition, affecting sensory attributes. This study investigates the impact of distinct postharvest methods (washed and natural) on the antidiabetic activities, including α-amylase and DPP4, as well as the phytochemical profiling of geological indicator (GI) coffee beans (Coffea arabica L.). The results indicate notable differences in antidiabetic activity and phytochemical profiles between washed and natural processing methods. Coffee beans processed naturally exhibit significant suppression of DPP4 and α-amylase activities (p-value < 0.01) compared to beans processed using the washed technique. TLC profiling using the ratios of the solvent systems of ethyl acetate/dichloromethane (DCM) and acetone/DCM as separation solvents reveals dominant spots for the washed technique. LC-MS/MS-based untargeted metabolomics analysis using principle component analysis (PCA) clearly segregates samples processed by the natural and washed techniques without any overlap region. A total of 1114 phytochemicals, including amino acids and short peptides, are annotated. The natural processing of coffee beans has been shown to yield a slightly higher content of chlorogenic acid (CGA) compared to the washed processing method. Our findings highlight the distinct bioactivities and phytochemical compositions of GI coffee beans processed using different techniques. This information can guide consumers in choosing coffee processing methods that offer potential benefits in terms of alternative treatment for diabetes.
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Affiliation(s)
- Cholpisut Tantapakul
- The Research Unit of Natural Product Utilization, School of Science, Walailak University, Nakhon Si Thammarat 80160, Thailand;
| | - Sucheewin Krobthong
- Center of Excellence in Natural Products Chemistry (CENP), Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.K.); (C.A.)
| | - Prasara Jakkaew
- School of Information Technology, Mae Fah Luang University, Thasud, Muang, Chiang Rai 57100, Thailand
| | | | - Chanat Aonbangkhen
- Center of Excellence in Natural Products Chemistry (CENP), Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.K.); (C.A.)
| | - Yodying Yingchutrakul
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency (NSTDA), Pathum Thani 12120, Thailand
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7
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Chen S, Xiao Y, Tang W, Jiang F, Zhu J, Zhou Y, Ye L. Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions. Foods 2023; 12:3857. [PMID: 37893750 PMCID: PMC10606293 DOI: 10.3390/foods12203857] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/05/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee.
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Affiliation(s)
- Shiyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China (Y.Z.)
| | - Ying Xiao
- School of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China
| | - Wenxiao Tang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China (Y.Z.)
| | - Feng Jiang
- Coffee Professional Committee, Shanghai Technician Association, Shanghai 200050, China
| | - Jing Zhu
- Shanghai Acme Academic School, Shanghai 200062, China
| | - Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China (Y.Z.)
| | - Lin Ye
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China (Y.Z.)
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8
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Zakaria NH, Whanmek K, Thangsiri S, Chathiran W, Srichamnong W, Suttisansanee U, Santivarangkna C. Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee. Foods 2023; 12:2412. [PMID: 37372624 DOI: 10.3390/foods12122412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/11/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The cold brew coffee (CBC) trend is increasing globally; nevertheless, there is limited literature on this popular beverage. Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water methods. Thus, whether cold brew conveys similar benefits is still unclear. This study aimed to investigate the influences of brewing conditions on physicochemical properties using response surface methodology in order to optimize the brewing parameters and compare the resulting CBC with the coffee from the French Press method. Central Composite Design was used to evaluate the effects and optimize the brewing parameters (i.e., water temperature, coffee-to-water ratio (C2WR), coffee mesh size, and extraction time) on total dissolved solids (TDS). Physicochemical properties, antioxidant activity, volatile compounds, and organic acids were compared between CBC and its French Press counterpart. Our results showed that water temperature, C2WR, and coffee mesh size significantly influenced the TDS of CBC. The optimized brewing conditions were water temperature (4 °C), C2WR (1:14), coffee mesh size (0.71 mm), and 24-h extraction time. At similar TDS, caffeine content, volatile compounds, and organic acids were higher in CBC, while other properties showed no significant difference. In conclusion, this study showed that at similar TDS, CBC has characteristics generally similar to hot brew coffee, except for the caffeine and sensory-related compound content. The model for the prediction of TDS from this study may benefit food services or industries for the optimization of brewing conditions to obtain different characteristics of CBC.
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Affiliation(s)
- Nur Hadiyani Zakaria
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Kanyawee Whanmek
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Sirinapa Thangsiri
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Wimonphan Chathiran
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Warangkana Srichamnong
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Uthaiwan Suttisansanee
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chalat Santivarangkna
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
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9
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Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee. Processes (Basel) 2022. [DOI: 10.3390/pr10101989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.
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10
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Front-face synchronous fluorescence spectroscopy: a rapid and non-destructive authentication method for Arabica coffee adulterated with maize and soybean flours. J Verbrauch Lebensm 2022; 17:209-219. [PMID: 35996456 PMCID: PMC9385078 DOI: 10.1007/s00003-022-01396-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 07/06/2022] [Accepted: 07/26/2022] [Indexed: 10/31/2022]
Abstract
This article describes a novel front-face synchronous fluorescence spectroscopy (FFSFS) method for the fast and non-invasive authentication of ground roasted Arabica coffee adulterated with roasted maize and soybean flours. The detection was based on the different composition of fluorescent Maillard reaction products and caffeine in roasted coffee and cereal flours. For each roasted maize or soybean adulterant flour (5–40 wt%), principal component analysis coupled with linear discriminant analysis (PCA–LDA) was used for qualitative discrimination. Quantitative prediction models were constructed based on the combination of unfolded total synchronous fluorescence spectra and partial least square regression (PLSR), followed by fivefold cross-validation and external validation. The PLSR models produced suitable results, with the determination coefficient of prediction (Rp2) > 0.9, root mean square error of prediction (RMSEP) < 5%, relative error of prediction (REP) < 25% and residual predictive deviation (RPD) > 3. The limits of detection (LOD) were both 10% for roasted maize and soybean flours. Most relative errors for the prediction of simulated blind samples were between -30% and + 30%. The benefits of this strategy are simplicity, rapidity, and non-destructive detection. However, owing to the high similarity between roasted coffee and roasted cereal flours and the influence of the roasting degree on fluorescent Maillard reaction products, its application is limited to the preliminary screening of roasted coffee with the same roasting degree, adulterated with relatively large amounts of roasted cereal flours which are roasted to analogous color to the coffee.
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11
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Yust BG, Rao NZ, Schwarzmann ET, Peoples MH. Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles. Molecules 2022; 27:molecules27165124. [PMID: 36014362 PMCID: PMC9413573 DOI: 10.3390/molecules27165124] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/31/2022] [Accepted: 08/08/2022] [Indexed: 11/18/2022] Open
Abstract
Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been growing interest in green synthesis methods, which avoid unnecessary exposure to toxic chemicals and reduce harmful waste. Synthesis methods which utilize food waste products are particularly attractive because they add value and a secondary use for material which would otherwise be disposed of. Here, we show that spent coffee grounds (SCGs) that have already been used once in coffee brewing can be easily used to synthesize gold and silver NPs. SCGs derived from medium and dark roasts of the same bean source were acquired after brewing coffee by hot brew, cold brew, and espresso techniques. The total antioxidant activity (TAC) and total caffeoylquinic acid (CQA) of the aqueous SCG extracts were investigated, showing that hot brew SCGs had the highest CQA and TAC levels, while espresso SCGs had the lowest. SCG extract proved effective as a reducing agent in synthesizing gold and silver NPs regardless of roast or initial brew method.
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Affiliation(s)
- Brian G. Yust
- Department of Physics, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
- Correspondence: ; Tel.: +1-(215)-951-2879
| | - Niny Z. Rao
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
| | - Evan T. Schwarzmann
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
| | - Madisyn H. Peoples
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
- College of Computing & Informatics, Drexel University, 3675 Market St., Philadelphia, PA 19144, USA
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12
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Castañeda-Rodríguez R, Mulík S, Ozuna C. Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2020.1848683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Rey Castañeda-Rodríguez
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico
| | - Stanislav Mulík
- Facultad de Lenguas y Letras, Universidad Autónoma de Querétaro, Campus Aeropuerto, Querétaro, Mexico
| | - César Ozuna
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Guanajuato, Mexico
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13
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The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04027-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bilge G, Yurdakul M, Buzrul S, Bulut O. Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02802-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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15
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Quantification of Total Phenols and Antioxidants in Coffee Samples of Different Origins and Evaluation of the Effect of Degree of Roasting on Their Levels. Molecules 2022; 27:molecules27051591. [PMID: 35268693 PMCID: PMC8912094 DOI: 10.3390/molecules27051591] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/03/2022] [Accepted: 02/23/2022] [Indexed: 12/03/2022] Open
Abstract
Phenolic and antioxidant compounds have received considerable attention due to their beneficial effects on human health. The aim of this study is to determine the content of total phenols and antioxidants in fifty-two coffee samples of different origins, purchased from the Jordanian local market, and investigate the effect of the degree of roasting on the levels of these compounds. The coffee samples were extracted using the hot water extraction method, while Folin−Ciocalteu (FC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay methods were used to analyze these compounds. The results showed that the highest content of total phenol (16.55 mg/g equivalent to GAE) was found in the medium roasted coffee, and the highest content of antioxidants (1.07 mg/g equivalent to TEAC) content was found in the green coffee. Only light and medium roasted coffee showed a significant correlation (p < 0.05, R2 > 0.95) between the average of total phenolic and antioxidant content. A negative correlation between the antioxidant content and the degree of roasting (p < 0.05, R2 > 0.95) were shown, while it did not correlate with phenolic contents. Previously, a positive correlation between antioxidant and chlorogenic acids content was observed, with no correlation between the origin of coffee samples nor heavy metal content, which was previously determined for the same coffee samples. These findings suggest that the antioxidant content for coffee extracts is largely determined by its chlorogenic acid content, rather than the coffee origin or total phenolic and heavy metals content.
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Olechno E, Puścion-Jakubik A, Zujko ME, Socha K. Influence of Various Factors on Caffeine Content in Coffee Brews. Foods 2021; 10:1208. [PMID: 34071879 PMCID: PMC8228209 DOI: 10.3390/foods10061208] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/25/2022] Open
Abstract
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
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Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110802] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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18
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Rao NZ, Fuller M, Grim MD. Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction. Foods 2020; 9:foods9070902. [PMID: 32659894 PMCID: PMC7404565 DOI: 10.3390/foods9070902] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 07/02/2020] [Accepted: 07/07/2020] [Indexed: 01/07/2023] Open
Abstract
The role of roasting in cold brew coffee chemistry is poorly understood. The brewing temperature influences extraction processes and may have varying effects across the roast spectrum. To understand the relationship between brew temperature and roast temperature, hot and cold brew coffees were prepared from Arabica Columbian coffee beans roasted to light, medium, and dark levels. Chemical and physical parameters were measured to investigate the relationships among degree of roast, water temperature, and key characteristics of resulting coffees. Cold brew coffees showed differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer TDS indicating that cold water brewing extracts some compounds less effectively than hot water brewing. Compounds in coffee did exhibit sensitivity to degree of roast, with darker roasts resulting in decreased concentrations for both hot and cold brew coffees. Total antioxidant capacity (TAC) was only sensitive to degree of roast in cold brew coffees, while hot brew coffees had a constant TAC for all three roast levels. This indicates that the solid bean matrix and its chemical constituents interact with cold water differently than with hot water. Surface wetting, pore dynamics, and solubility all contribute to the extraction potential during brewing and are all functions of water temperature.
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