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Grzelczyk J, Budryn G, Kołodziejczyk K, Ziętala J. The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee. Nutrients 2024; 16:2823. [PMID: 39275141 PMCID: PMC11397542 DOI: 10.3390/nu16172823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2024] [Revised: 08/21/2024] [Accepted: 08/22/2024] [Indexed: 09/16/2024] Open
Abstract
Over the years, many methods of refining green beans have been developed, including maceration aimed at enriching the coffee aroma and improving the overall quality. This study aimed to evaluate the influence of different methods of maceration (fruit and wine) and the addition of food flavors to coffee beans on antioxidant activity, caffeine, phenolic and organic acid content, as well as health-promoting properties. This research showed that the use of the maceration in melon and apple fruit pulp (100 g of fruit pulp per 100 g of green coffee, incubated for 24 h, coffee roasting at 230 °C, control trial roasted coffee) ensured the highest polyphenol (hydroxycinnamic acids and their esters-chlorogenic acids) content (in melon pulp-13.56 g/100 g d.b. (dry bean); in apple pulp-13.22 g/100 g d.b., p < 0.05 (one-way ANOVA)) and antioxidant activity. Melon (92.11%, IC50 = 3.80 mg/mL extract) and apple (84.55%, IC50 = 4.14 mg/mL) showed the highest α-amylase (enzyme concentration 10 μmol/mL) inhibition activity (0.5 mg/mL for both fruits). The addition of food flavors reduced the total content of chlorogenic acids to the range of 4.64 to 6.48 g/100 g d.b. and increased the content of acrylamide and 5-HMF, which positively correlated with a low antioxidant potential compared to the macerated samples and the control. Studies have shown that coffee macerated in the pulp of melon and apple fruit, due to its great potential to inhibit α-amylase in vivo, may have a preventive effect on type II diabetes. This study complements the current knowledge on the potential health-promoting properties of coffee flavored using different methods; further research should include more advanced models for testing these health-promoting properties. Statistical analysis was based on the determination of the average values of six measurements and their standard deviation, as well as on the one-way ANOVA (analysis of variation) and the Pearson correlation coefficient, using Statistic 10.0 software. The significance was defined at p ≤ 0.05.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
| | - Krzysztof Kołodziejczyk
- Department of Sugar Industry and Food Safety Management, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
| | - Joanna Ziętala
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland
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Guadalupe GA, Grandez-Yoplac DE, García L, Doménech E. A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee. TOXICS 2024; 12:526. [PMID: 39058178 PMCID: PMC11281111 DOI: 10.3390/toxics12070526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
The research aimed to carefully review the chemical hazards linked to the coffee production chain to analyse the risks and opportunities for consumers and the environment, as well as identify potential knowledge gaps. The Scopus database was consulted from 1949 to April 2024 to conduct a bibliometric analysis. As a result, 680 articles were analysed. Results indicated a significant increase in research activity since 2015. China, Brazil, and the USA were the leading countries in scientific production and collaborations. The most prolific journals in this field were Chemosphere, Science of the Total Environment, Food Chemistry, Journal of Agricultural and Food Chemistry, and Journal of Environmental Management, all of which are in the first quartile. The word analysis revealed two main themes: the first focuses on the chemical hazards of coffee and their impact on health, while the second explores the waste generated during coffee production and its potential for reuse. The topics covered in the research include the composition of coffee, associated chemical hazards, possible health risks, and ways to reuse waste for environmental protection. Future research should concentrate on optimising techniques and processes to ensure quality, safety, and sustainability.
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Affiliation(s)
- Grobert A. Guadalupe
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru;
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Dorila E. Grandez-Yoplac
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru;
| | - Ligia García
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru;
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Luo J, Song T, Han T, Qi H, Liu Q, Wang Q, Song Z, Rojas O. Multifunctioning of carboxylic-cellulose nanocrystals on the reinforcement of compressive strength and conductivity for acrylic-based hydrogel. Carbohydr Polym 2024; 327:121685. [PMID: 38171694 DOI: 10.1016/j.carbpol.2023.121685] [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: 11/13/2023] [Revised: 12/04/2023] [Accepted: 12/08/2023] [Indexed: 01/05/2024]
Abstract
Simultaneously having competitive compressive properties, fatigue-resistant stability, excellent conductivity and sensitivity has still remained a challenge for acrylic-based conductive hydrogels, which is critical in their use in the sensor areas where pressure is performed. In this work, an integrated strategy was proposed for preparing a conductive hydrogel based on acrylic acid (AA) and sodium alginate (SA) by addition of carboxylic-cellulose nanocrystals (CNC-COOH) followed by metal ion interaction to reinforce its compressive strength and conductivity simultaneously. The CNC-COOH played a multifunctional role in the hydrogel by well-dispersing SA and AA in the hydrogel precursor solution for forming a uniform semi-interpenetrating network, providing more hydrogen bonds with SA and AA, more -COOH for metal ion interactions to form uniform multi-network, and also offering high modulus to the final hydrogel. Accordingly, the as-prepared hydrogels showed simultaneous excellent compressive strength (up to 3.02 MPa at a strain of 70 %) and electrical conductivity (6.25 S m-1), good compressive fatigue-resistant (93.2 % strength retention after 1000 compressive cycles under 50 % strain) and high sensitivity (gauge factor up to 14.75). The hydrogel strain sensor designed in this work is capable of detecting human body movement of pressing, stretching and bending with highly sensitive conductive signals, which endows it great potential for multi-scenario strain sensing applications.
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Affiliation(s)
- Jintang Luo
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, PR China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China; Guangzhou Key Laboratory of Sensing Materials & Devices, Centre for Advanced Analytical Science, School of Chemistry and Chemical Engineering, c/o School of Civil Engineering, Guangzhou University, Guangzhou 510006, PR China; China National Pulp and Paper Research Institute Co., Ltd., Beijing 100102, PR China; Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry, Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
| | - Tao Song
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, PR China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China.
| | - Tingting Han
- Guangzhou Key Laboratory of Sensing Materials & Devices, Centre for Advanced Analytical Science, School of Chemistry and Chemical Engineering, c/o School of Civil Engineering, Guangzhou University, Guangzhou 510006, PR China.
| | - Haisong Qi
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Qunhua Liu
- China National Pulp and Paper Research Institute Co., Ltd., Beijing 100102, PR China
| | - Qiang Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, PR China
| | - Zhongqian Song
- Guangzhou Key Laboratory of Sensing Materials & Devices, Centre for Advanced Analytical Science, School of Chemistry and Chemical Engineering, c/o School of Civil Engineering, Guangzhou University, Guangzhou 510006, PR China; College of Artificial Intelligence and Big Data for Medical Sciences, Shandong First Medical University, Shandong Academy of Medical Sciences, Jinan 250117, PR China
| | - Orlando Rojas
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, PR China; Bioproducts Institute, Department of Chemical & Biological Engineering, Department of Chemistry, Department of Wood Science, 2360 East Mall, The University of British Columbia, Vancouver, BC V6T 1Z3, Canada
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Sewor C, Eliason S, Jaakkola JJ, Amegah AK. Dietary Polycyclic Aromatic Hydrocarbon (PAH) Consumption and Risk of Adverse Birth Outcomes: A Systematic Review and Meta-Analysis. ENVIRONMENTAL HEALTH PERSPECTIVES 2024; 132:16002. [PMID: 38241191 PMCID: PMC10798428 DOI: 10.1289/ehp12922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 10/28/2023] [Accepted: 12/14/2023] [Indexed: 01/21/2024]
Abstract
BACKGROUND There is suggestive epidemiological evidence that maternal dietary polycyclic aromatic hydrocarbons (PAH) may increase the risk of adverse birth outcomes. We sought to summarize the available evidence on the effect of dietary PAH exposure on birth outcomes. METHODS PubMed and Scopus databases were systematically searched from inception up to November 2022. Studies were included if they were original articles, were conducted in a human population, assessed dietary PAH consumption, and investigated the relationship between dietary PAH consumption and any adverse birth outcomes. Risk of bias in the included studies was assessed qualitatively and quantitatively. A random effects model was used to compute summary effect estimates in the meta-analysis. RESULTS Six observational studies (five prospective cohort studies, and one prevalence case-control study) were included. The included studies assessed dietary PAH exposure using dietary questionnaires. Information on the outcomes of interest was obtained from medical records. Three of the included studies were rated as good quality with the remaining three studies rated as fair quality. One study was considered as having low risk of bias for selection, information and confounding bias. Dietary PAH consumption was associated with 5.65 g [95% confidence interval (CI): - 16.36 , 5.06] and 0.04 cm (95% CI: - 0.08 , 0.01) reductions in birth weight and birth length, respectively, and an increase in head circumference [effect size ( ES ) = 0.001 ; 95% CI: - 0.003 , 0.005]. The CI of all the summary effect estimates, however, included the null value. In the sensitivity analysis that included only studies that assessed dietary PAH exposure as the primary exposure of interest, dietary PAH consumption was associated with much higher reductions in birth weight (ES = - 14.61 ; 95% CI: - 21.07 , - 8.15 ) and birth length (ES = - 0.06 ; 95% CI: - 0.1 , - 0.03 ). High statistical heterogeneity was observed in the birth weight and birth length analysis and in the head circumference sensitivity analysis. DISCUSSION The body of epidemiological evidence suggests that maternal dietary PAH exposure is associated with reduced fetal growth, measured as birth weight and length. There was considerable heterogeneity in the measurement of PAH exposure among the included studies. Also, nonstandardized and validated dietary questionnaires were employed by a majority of the included studies with potential exposure misclassification. These issues are likely to impact the summary effect estimates computed and underscores the need for high-quality epidemiological studies with improved exposure assessment and adequate confounding control to strengthen the evidence base. https://doi.org/10.1289/EHP12922.
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Affiliation(s)
- Christian Sewor
- Public Health Research Group, Department of Biomedical Sciences, University of Cape Coast, Cape Coast, Ghana
- Department of Environmental and Radiological Health Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Sebastian Eliason
- Department of Community Medicine, School of Medical Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Jouni J.K. Jaakkola
- Center for Environmental and Respiratory Health Research, Population Health, University of Oulu, Oulu, Finland
| | - A. Kofi Amegah
- Public Health Research Group, Department of Biomedical Sciences, University of Cape Coast, Cape Coast, Ghana
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Hajmir MM, Shiraseb F, Hosseininasab D, Aali Y, Hosseini S, Mirzaei K. The mediatory role of inflammatory markers on the relationship between the NOVA classification system and obesity phenotypes among obese and overweight adult women: a cross-sectional study. Front Nutr 2023; 10:1226162. [PMID: 38162517 PMCID: PMC10754978 DOI: 10.3389/fnut.2023.1226162] [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: 05/27/2023] [Accepted: 11/21/2023] [Indexed: 01/03/2024] Open
Abstract
Background Diet and inflammation both play important roles in the occurrence of obesity. We aimed to investigate the role of inflammation in the development of both metabolically healthy obese (MHO) and metabolically unhealthy obese (MUHO) individuals. Methods This cross-sectional study included 221 overweight and obese women aged 18-56 years. The study assessed the metabolic health phenotypes of the participants using the Karelis criterion score. Additionally, dietary intakes were evaluated using a 147-item semi-quantitative questionnaire and the NOVA classification system (comprising 37 food groups and beverages). The study also collected and analyzed the blood parameters, as well as biochemical and anthropometric indices, for all participants. Results Among the women included in the study, 22.9% had MHO phenotypes but 77.1% had MUHO phenotypes. A significant association between the third quartile of the NOVA classification system and the increased likelihood of having the MUHO phenotype was observed (OR = 1.40, 95% CI = 1.09-4.92, p = 0.04). Regarding the potential role of inflammatory markers, high-sensitivity C-reactive protein (hs-CRP) (p = 0.84), transforming growth factor-β (TGF-β) (p = 0.50), monocyte chemoattractant protein-1 (MCP-1) (p = 0.49), plasminogen activator inhibitor-1 (PAI-1) (p = 0.97), and homeostatic model assessment for insulin resistance (HOMA-IR) (p = 0.92) were found to be mediators. Conclusion We observed a significant positive association between ultra-processed food (UPF) consumption and the MUHO phenotype in overweight and obese women. This association appeared to be mediated by some inflammatory markers, such as hs-CRP, TGF-β, MCP-1, PAI-1, and HOMA-IR. Additional studies are needed to validate these findings.
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Affiliation(s)
- Mahya Mehri Hajmir
- Students’ Scientific Center, Tehran University of Medical Sciences, Tehran, Iran
| | - Farideh Shiraseb
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Dorsa Hosseininasab
- Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Yasaman Aali
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Shabnam Hosseini
- School of Human Nutrition, McGill University, Quebec, QC, Canada
| | - Khadijeh Mirzaei
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
- Food Microbiology Research Center, Tehran University of Medical Sciences, Tehran, Iran
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da Costa DS, Albuquerque TG, Costa HS, Bragotto APA. Thermal Contaminants in Coffee Induced by Roasting: A Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:5586. [PMID: 37107868 PMCID: PMC10138461 DOI: 10.3390/ijerph20085586] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/29/2023] [Accepted: 04/14/2023] [Indexed: 05/10/2023]
Abstract
Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.
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Affiliation(s)
- David Silva da Costa
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil
| | - Tânia Gonçalves Albuquerque
- Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Helena Soares Costa
- Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Adriana Pavesi Arisseto Bragotto
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil
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Li Z, Zhao C, Cao C. Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules 2023; 28:molecules28083476. [PMID: 37110710 PMCID: PMC10143638 DOI: 10.3390/molecules28083476] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/30/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.
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Affiliation(s)
- Zelin Li
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Chunyan Zhao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Changwei Cao
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, Kunming 650224, China
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Nguyen LKP, Nguyen NP, Le MT, Bui QM, Cam TS. Concentrations of polycyclic aromatic hydrocarbons in Vietnamese takeaway coffee: effects of coffee variety, roasting temperature and time. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:346-355. [PMID: 36689564 DOI: 10.1080/19440049.2023.2168067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
The research goal was to estimate the level of risk to human health posed by polycyclic aromatic hydrocarbons (PAHs) in Vietnamese takeaway coffee. A variety of roasted coffee beans were collected and tested for the presence of PAHs in various takeaway locations throughout Vietnam. Furthermore, the effect of roasting conditions on PAH concentrations in Vietnamese Robusta coffee was also studied and demonstrated. Gas chromatography-mass spectrometry, a modern, accurate, and fast method, was used to determine the research results. Six PAHs, namely naphthalene, anthracene, pyrene, fluorene, phenanthrene, and benz[a]anthracene, were found in the 100 collected samples, with average concentrations (μg/kg dry weight) of 943.7 ± 40.3, 195.1 ± 4.9, 36.1 ± 1.1, 33.3 ± 2.2, 28.2 ± 1.7, and 2.0 ± 0.1, respectively. It was found that the tested samples were almost free of PAH4 contamination. The research showed that the total value of PAH quantifications in Robusta coffee increased with increasing roasting temperature and decreased with increasing roasting time. In addition, the calculated value of the total hazard quotient (THQ) was less than 1, and the obtained value of the incremental lifetime carcinogenic risk (ILCR) did not exceed 1·10-5, meaning that coffee consumers in Vietnam are safe from exposure to PAHs present in the investigated coffee beans.
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Affiliation(s)
| | | | - Minh Tuan Le
- Institute of Environmental Technology, Ha Noi, Vietnam
| | - Quang Minh Bui
- Centre For Research and Technology Transfer, Hanoi, Vietnam
| | - Thanh Son Cam
- Institute of Fundamental and Applied Sciences, Duy Tan University, Ho Chi Minh, Vietnam.,Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, Vietnam
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Marcolin LC, de Oliveira Arias JL, Kupski L, Barbosa SC, Primel EG. Polycyclic Aromatic Hydrocarbons (PAHs) in honey from stingless bees (Meliponinae) in southern Brazil. Food Chem 2022; 405:134944. [DOI: 10.1016/j.foodchem.2022.134944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 11/03/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
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Braesco V, Souchon I, Sauvant P, Haurogné T, Maillot M, Féart C, Darmon N. Ultra-processed foods: how functional is the NOVA system? Eur J Clin Nutr 2022; 76:1245-1253. [PMID: 35314769 PMCID: PMC9436773 DOI: 10.1038/s41430-022-01099-1] [Citation(s) in RCA: 77] [Impact Index Per Article: 38.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 01/21/2022] [Accepted: 02/07/2022] [Indexed: 01/04/2023]
Abstract
BACKGROUND In the NOVA classification system, descriptive criteria are used to assign foods to one of four groups based on processing-related criteria. Although NOVA is widely used, its robustness and functionality remain largely unexplored. We determined whether this system leads to consistent food assignments by users. METHODS French food and nutrition specialists completed an online survey in which they assigned foods to NOVA groups. The survey comprised two lists: one with 120 marketed food products with ingredient information and one with 111 generic food items without ingredient information. We quantified assignment consistency among evaluators using Fleiss' κ (range: 0-1, where 1 = 100% agreement). Hierarchical clustering on principal components identified clusters of foods with similar distributions of NOVA assignments. RESULTS Fleiss' κ was 0.32 and 0.34 for the marketed foods (n = 159 evaluators) and generic foods (n = 177 evaluators), respectively. There were three clusters within the marketed foods: one contained 90 foods largely assigned to NOVA4 (91% of assignments), while the two others displayed greater assignment heterogeneity. There were four clusters within the generic foods: three clusters contained foods mostly assigned to a single NOVA group (69-79% of assignments), and the fourth cluster comprised 28 foods whose assignments were more evenly distributed across the four NOVA groups. CONCLUSIONS Although assignments were more consistent for some foods than others, overall consistency among evaluators was low, even when ingredient information was available. These results suggest current NOVA criteria do not allow for robust and functional food assignments.
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Affiliation(s)
| | | | - Patrick Sauvant
- University Bordeaux, UMR CNRS 5248, CBMN, 33600, Pessac, France
- Feed & Food Department, Bordeaux Sciences Agro, 33175, Gradignan, France
| | | | | | - Catherine Féart
- University Bordeaux, INSERM, BPH, U1219, F-33000, Bordeaux, France.
| | - Nicole Darmon
- MoISA, University Montpellier, CIRAD, CIHEAM-IAMM, INRAE, Institut Agro, IRD, Montpellier, France
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Giulia S, Patrizia R, Chiara C, Carlo B, Erica L. Acrylamide in coffee: what is known and what still needs to be explored. A review. Food Chem 2022; 393:133406. [DOI: 10.1016/j.foodchem.2022.133406] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 05/18/2022] [Accepted: 06/03/2022] [Indexed: 12/12/2022]
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Fang J, Liu C, Law CL, Mujumdar AS, Xiao HW, Zhang C. Superheated steam processing: An emerging technology to improve food quality and safety. Crit Rev Food Sci Nutr 2022; 63:8720-8736. [PMID: 35389273 DOI: 10.1080/10408398.2022.2059440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. However, conventional processing methods such as microwave heating, burning charcoal treatment, boiling, and frying are energy-inefficient and often lead to inferior product quality. Superheated steam (SHS) is an innovative technology that offers many potential benefits to industry and is increasingly used in food industry. Compared to conventional processing methods, SHS holds higher heat transfer coefficients, which can reduce microorganisms on surface of foodstuffs efficiently. Additionally, SHS generates a low oxygen environment, which prevents lipid oxidation and harmful compounds generation. Furthermore, SHS can facilitate development of desired product quality, such as protein denaturation with functional characteristics, proper starch gelatinization, and can also reduce nutrient loss, and improve the physicochemical properties of foodstuffs. The current work provides a comprehensive review of the impact of SHS on the nutritional, physicochemical, and safety properties of various foodstuffs including meat, fruits, and vegetables, cereals, etc. Additionally, it also provides food manufacturers and researchers with basic knowledge and practical techniques for SHS processing of foodstuffs, which may improve the current scope of SHS and transfer current food systems to a healthy and sustainable one.
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Affiliation(s)
- Jiajia Fang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
| | - Chung-Lim Law
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Selangor, Malaysia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China)
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Kocadağlı T, Gökmen V. Formation of Acrylamide in Coffee. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gancarz M, Dobrzański B, Malaga-Toboła U, Tabor S, Combrzyński M, Ćwikła D, Strobel WR, Oniszczuk A, Karami H, Darvishi Y, Żytek A, Rusinek R. Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds. Molecules 2022; 27:1559. [PMID: 35268660 PMCID: PMC8911706 DOI: 10.3390/molecules27051559] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 02/22/2022] [Accepted: 02/23/2022] [Indexed: 01/27/2023] Open
Abstract
The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material. The chemometric analyses revealed the dominance of azines, alcohols, aldehydes, hydrazides, and acids in the coffee aroma profile. Their share distinguished the aroma profiles depending on the country of origin of the coffee beans. The high content of pyridine from the azine group was characteristic for the coffee roasting process in the convection-conduction roaster without a heat exchanger, which was shown by the PCA analysis. The increased content of pyridine resulted from the appearance of coal tar, especially in the CC roaster. Pyridine has an unpleasant and bitter plant-like odor, and its excess is detrimental to the human organism. The dominant and elevated content of pyridine is a defect of the coffee roasting process in the CC roaster compared to the process carried out in the CCR machine. The results obtained with the Agrinose showed that the CC roasting method had a significant effect on the sensor responses. The effect of coal tar on the coffee beans resulted in an undesirable aroma profile characterized by increased amounts of aromatic volatile compounds and higher responses of Agrinose sensors.
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Affiliation(s)
- Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Bohdan Dobrzański
- Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Daniel Ćwikła
- Rodzinna Palarnia Coffee and Sons Roastery, Boczna Lubomelskiej 4, 20-070 Lublin, Poland;
| | - Wacław Roman Strobel
- Institute of Technology and Life Sciences—National Research Institute, Falenty, Al. Hrabska 3, 05-090 Raszyn, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Hamed Karami
- Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil 56199-11367, Iran;
| | - Yousef Darvishi
- Department of Biosystems Engineering, University of Tehran, Tehran P.O. Box 113654117, Iran;
| | - Alaksandra Żytek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.G.); (A.Ż.)
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Barrios-Rodríguez YF, Gutiérrez-Guzmán N, Pedreschi F, Mariotti-Celis MS. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Chindapan N, Chaninkun N, Devahastin S. Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (
Coffea canephora
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Nathamol Chindapan
- Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road Bangkok 10160 Thailand
| | - Nujaree Chaninkun
- Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road Bangkok 10160 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand
- The Academy of Science The Royal Society of Thailand Dusit Bangkok 10300 Thailand
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