1
|
Ni Z, Chen W, Pan H, Xie D, Wang Y, Zhou J. Biochemical insights into tea foam: A comparative study across six categories. Food Chem X 2024; 23:101596. [PMID: 39040147 PMCID: PMC11261299 DOI: 10.1016/j.fochx.2024.101596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
Collapse
Affiliation(s)
- Zixin Ni
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Hongjing Pan
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Dengchao Xie
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yuefei Wang
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Jihong Zhou
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| |
Collapse
|
2
|
Effect of green coffee oil as a natural active emulsifying agent on the properties of corn starch-based films. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
3
|
Portillo OR. El procesamiento del grano de café. Del tueste a la infusión. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados.
La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros.
El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba.
Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
Collapse
Affiliation(s)
- Ostilio R. Portillo
- Facultad de Ingeniería, Universidad Nacional Autónoma de Honduras, (UNAH), Tegucigalpa, Honduras
| |
Collapse
|
4
|
Souza Almeida F, Furlan Goncalves Dias F, Kawazoe Sato AC, Leite Nobrega de Moura Bell JM. From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Foaming agents from spent coffee grounds: A mechanistic understanding of the modes of foaming and the role of coffee oil as antifoam. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
6
|
Pimpley V, Patil S, Srinivasan K, Desai N, Murthy PS. The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes. Prep Biochem Biotechnol 2020; 50:969-978. [PMID: 32633686 DOI: 10.1080/10826068.2020.1786699] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.
Collapse
Affiliation(s)
- Vaibhavi Pimpley
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Siddhi Patil
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Kartikeya Srinivasan
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Nivas Desai
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| | - Pushpa S Murthy
- Spice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, India
| |
Collapse
|
7
|
Coffee oil as a natural surfactant. Food Chem 2019; 295:180-188. [DOI: 10.1016/j.foodchem.2019.05.090] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/06/2019] [Accepted: 05/11/2019] [Indexed: 11/22/2022]
|
8
|
Raba DN, Chambre DR, Copolovici DM, Moldovan C, Copolovici LO. The influence of high-temperature heating on composition and thermo-oxidative stability of the oil extracted from Arabica coffee beans. PLoS One 2018; 13:e0200314. [PMID: 29995918 PMCID: PMC6040754 DOI: 10.1371/journal.pone.0200314] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 06/23/2018] [Indexed: 12/27/2022] Open
Abstract
The aim of the present study was to establish the influence of high-temperature heating on the composition and thermal behavior of coffee oils obtained from Arabica green and roasted coffee beans, respectively. Morphological studies performed using scanning electron microscopy revealed the oil bodies uniformly distributed within the cells in both types of coffee beans analyzed. The obtained oils have a fatty acid composition rich in linoleic acid, palmitic acid, oleic acid, stearic acid, arachidic acid and linolenic acid. The total content of saturated fatty acids of investigated oils was 49.38 and 46.55%, the others being unsaturated fatty acids. The thermal behavior and thermo-oxidative stability of coffee oils extracted from green coffee beans and roasted coffee beans, the coffee oil high-temperature heated up to 200 °C, were investigated using simultaneous thermal analysis TG/DTG/DTA, in an oxidizing atmosphere. The data obtained for the analyzed samples depend mainly on the nature and compositions of fatty acids, and to a lesser extent on the roasting process of the coffee beans and the high-temperature heating process of the extracted oil. The chromatographic and TG/DTG/DTA data suggest that Arabica coffee oil has great potential for use in technological processes which require high-temperature heating (e.g. food industry or pastries).
Collapse
Affiliation(s)
- Diana Nicoleta Raba
- Department of Food Technologies, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Timisoara, Romania
| | - Dorina Rodica Chambre
- Department of Technical and Natural Sciences, and Institute of Research, Development, Innovation in Technical and Natural Sciences, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Dana-Maria Copolovici
- Department of Technical and Natural Sciences, and Institute of Research, Development, Innovation in Technical and Natural Sciences, "Aurel Vlaicu" University of Arad, Arad, Romania
| | - Camelia Moldovan
- Department of Food Control, Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania" from Timisoara, Timisoara, Romania
| | - Lucian Octav Copolovici
- Department of Technical and Natural Sciences, and Institute of Research, Development, Innovation in Technical and Natural Sciences, "Aurel Vlaicu" University of Arad, Arad, Romania
| |
Collapse
|
9
|
Cornelio-Santiago HP, Gonçalves CB, de Oliveira NA, de Oliveira AL. Supercritical CO 2 extraction of oil from green coffee beans: Solubility, triacylglycerol composition, thermophysical properties and thermodynamic modelling. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.05.030] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
10
|
Belandria V, Aparecida de Oliveira PM, Chartier A, Rabi JA, de Oliveira AL, Bostyn S. Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
11
|
Guercia E, Berti F, Navarini L, Demitri N, Forzato C. Isolation and characterization of major diterpenes from C. canephora roasted coffee oil. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.tetasy.2016.06.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Investigation on Crude and High-Temperature Heated Coffee Oil by ATR-FTIR Spectroscopy along with Antioxidant and Antimicrobial Properties. PLoS One 2015; 10:e0138080. [PMID: 26366731 PMCID: PMC4569078 DOI: 10.1371/journal.pone.0138080] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Accepted: 08/25/2015] [Indexed: 11/19/2022] Open
Abstract
The coffee oil has a promising potential to be used in food industry, but an efficient use, especially in products that required high-temperature heating, depends on its chemical composition and the changes induced by processing. Since there is little information on this topic, the aim of our study was to investigate the crude green and roasted coffee oil (GCO, RCO) and heated (HGCO, HRCO) for 1 h at 200°C, by Fourier Transform Infrared (FTIR) spectroscopy and in terms of antioxidant and antimicrobial properties. The results of FTIR spectroscopy revealed that no statistically significant differences (one-way ANOVA, p>0.05) in the oxidative status of GCO and RCO were found. The coffee oils heating induced significant spectral changes in the regions 3100–3600 cm–1, 2800–3050 cm–1 and 1680–1780 cm–1 proved by the differences in the absorbance ratios A 3009 cm−1/A 2922 cm−1, A 3009 cm−1/A 2853 cm−1, A 3009 cm−1/A 1744 cm−1, A 1744 cm−1/A 2922 cm−1. These alterations were related to the reduction of the unsaturation degree due to primary and secondary oxidation processes of the lipid fraction. The radical scavenging ability of oils investigated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed that the IC50 value of GCO was significantly lower than of RCO (p<0.05). The IC50 values of crude coffee oils were lower than those of heated samples. The antioxidant activity of oils was attributed to both antioxidant compounds with free-radical scavenging capacity and to lipids oxidation products generated by heating. In the first 6 h of incubation, the inhibitory activity of crude oils against E. coli and E. faecalis was not significantly different to the control (p>0.05). Also, HGCO and HRCO showed significantly different inhibitory potential related to the control (p<0.05). The heating induced statistically significant decreases in the effectiveness of coffee oils against the tested bacteria. GCO proved to be the most effective among investigated coffee oils against the tested bacteria.
Collapse
|
13
|
Dong W, Tan L, Zhao J, Hu R, Lu M. Characterization of Fatty Acid, Amino Acid and Volatile Compound Compositions and Bioactive Components of Seven Coffee (Coffea robusta) Cultivars Grown in Hainan Province, China. Molecules 2015; 20:16687-708. [PMID: 26389867 PMCID: PMC6332462 DOI: 10.3390/molecules200916687] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 08/26/2015] [Accepted: 09/02/2015] [Indexed: 12/02/2022] Open
Abstract
Compositions of fatty acid, amino acids, and volatile compound were investigated in green coffee beans of seven cultivars of Coffearobusta grown in Hainan Province, China. The chlorogenic acids, trigonelline, caffeine, total lipid, and total protein contents as well as color parameters were measured. Chemometric techniques, principal component analysis (PCA), hierarchical cluster analysis (HCA), and analysis of one-way variance (ANOVA) were performed on the complete data set to reveal chemical differences among all cultivars and identify markers characteristic of a particular botanical origin of the coffee. The major fatty acids of coffee were linoleic acid, palmitic acid, oleic acid, and arachic acid. Leucine (0.84 g/100 g DW), lysine (0.63 g/100 g DW), and arginine (0.61 g/100 g DW) were the predominant essential amino acids (EAAs) in the coffee samples. Seventy-nine volatile compounds were identified and semi-quantified by HS-SPME/GC-MS. PCA of the complete data matrix demonstrated that there were significant differences among all cultivars, HCA supported the results of PCA and achieved a satisfactory classification performance.
Collapse
Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Jianping Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| | - Minquan Lu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, Hainan, China.
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, Hainan, China.
| |
Collapse
|
14
|
Gałan A, Jesionek W, Majer-Dziedzic B, Lubicki Ł, Choma I. Investigation of different extraction methods on the content and biological activity of the main components inCoffea arabicaL. extracts. JPC-J PLANAR CHROMAT 2015. [DOI: 10.1556/jpc.28.2015.2.16] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
15
|
de Oliveira PMA, de Almeida RH, de Oliveira NA, Bostyn S, Gonçalves CB, de Oliveira AL. Enrichment of diterpenes in green coffee oil using supercritical fluid extraction – Characterization and comparison with green coffee oil from pressing. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.08.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Ferrario V, Veny H, De Angelis E, Navarini L, Ebert C, Gardossi L. Lipases immobilization for effective synthesis of biodiesel starting from coffee waste oils. Biomolecules 2013; 3:514-34. [PMID: 24970178 PMCID: PMC4030945 DOI: 10.3390/biom3030514] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 08/04/2013] [Accepted: 08/06/2013] [Indexed: 11/18/2022] Open
Abstract
Immobilized lipases were applied to the enzymatic conversion of oils from spent coffee ground into biodiesel. Two lipases were selected for the study because of their conformational behavior analysed by Molecular Dynamics (MD) simulations taking into account that immobilization conditions affect conformational behavior of the lipases and ultimately, their efficiency upon immobilization. The enzymatic synthesis of biodiesel was initially carried out on a model substrate (triolein) in order to select the most promising immobilized biocatalysts. The results indicate that oils can be converted quantitatively within hours. The role of the nature of the immobilization support emerged as a key factor affecting reaction rate, most probably because of partition and mass transfer barriers occurring with hydrophilic solid supports. Finally, oil from spent coffee ground was transformed into biodiesel with yields ranging from 55% to 72%. The synthesis is of particular interest in the perspective of developing sustainable processes for the production of bio-fuels from food wastes and renewable materials. The enzymatic synthesis of biodiesel is carried out under mild conditions, with stoichiometric amounts of substrates (oil and methanol) and the removal of free fatty acids is not required.
Collapse
Affiliation(s)
- Valerio Ferrario
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, Piazzale Europa 1, Trieste 34127, Italy.
| | - Harumi Veny
- Department of Chemical Engineering, Faculty of Engineering, University of Malaya, Malaysia.
| | | | | | - Cynthia Ebert
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, Piazzale Europa 1, Trieste 34127, Italy.
| | - Lucia Gardossi
- Dipartimento di Scienze Chimiche e Farmaceutiche, Università degli Studi di Trieste, Piazzale Europa 1, Trieste 34127, Italy.
| |
Collapse
|
17
|
|