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D'Agostino C, Chillocci C, Polli F, Surace L, Simonetti F, Agostini M, Brutti S, Mazzei F, Favero G, Zumpano R. Smartphone-Based Electrochemical Biosensor for On-Site Nutritional Quality Assessment of Coffee Blends. Molecules 2023; 28:5425. [PMID: 37513297 PMCID: PMC10386176 DOI: 10.3390/molecules28145425] [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: 06/20/2023] [Revised: 07/11/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
This work aimed to develop an easy-to-use smartphone-based electrochemical biosensor to quickly assess a coffee blend's total polyphenols (Phs) content at the industrial and individual levels. The device is based on a commercial carbon-based screen-printed electrode (SPE) modified with multi-walled carbon nanotubes (CNTs) and gold nanoparticles (GNPs). At the same time, the biological recognition element, Laccase from Trametes versicolor, TvLac, was immobilized on the sensor surface by using glutaraldehyde (GA) as a cross-linking agent. The platform was electrochemically characterized to ascertain the influence of the SPE surface modification on its performance. The working electrode (WE) surface morphology characterization was obtained by scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) imaging. All the measurements were carried out with a micro-potentiostat, the Sensit Smart by PalmSens, connected to a smartphone. The developed biosensor provided a sensitivity of 0.12 μA/μM, a linear response ranging from 5 to 70 μM, and a lower detection limit (LOD) of 2.99 μM. Afterward, the biosensor was tested for quantifying the total Phs content in coffee blends, evaluating the influence of both the variety and the roasting degree. The smartphone-based electrochemical biosensor's performance was validated through the Folin-Ciocâlteu standard method.
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Affiliation(s)
- Cristine D'Agostino
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Claudia Chillocci
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Francesca Polli
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Luca Surace
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Federica Simonetti
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Marco Agostini
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Sergio Brutti
- Department of Chemistry, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Franco Mazzei
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Gabriele Favero
- Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Rosaceleste Zumpano
- Department of Chemistry and Drug Technologies, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
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2
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Anh-Dao LT, Thanh-Nho N, Huu-Trung B, Tien-Giang N, Ut-Dong T, Quoc-Duy N, Quang-Hieu N, Le-Vy N, Thanh-Dieu NT, To DVT, Minh-Huy D, Cong-Hau N. A portable colorimetric tool using a smartphone camera applied for determining total phenolic contents in coffee products. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2023. [DOI: 10.1016/j.cjac.2023.100228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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3
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Bruna-García E, Isabel Redondo B, Miguel Castro M. New Method for Obtaining a Bioactive Essence Extracted from Iberian Ham Fat Rich in MUFA and Antioxidants. Molecules 2022; 27:molecules27020428. [PMID: 35056742 PMCID: PMC8781370 DOI: 10.3390/molecules27020428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 12/29/2021] [Accepted: 01/07/2022] [Indexed: 12/04/2022] Open
Abstract
Iberian ham is one of the most representative Spanish products and presents an excellent nutritional and sensory quality. Iberian ham trimming fat is considered a by-product and to give a new use to this remaining part could represent a healthy and innovative option for obtaining sustainable foods. The purpose of this work was to obtain a new bioactive ingredient from Iberian ham trimming fat with the highest amount of antioxidants and monounsaturated fatty acids (MUFA), using a new non-invasive solvent-free method. To obtain the essence, two different extraction procedures were carried out. After fatty acid characterization, degree of acidity, peroxide index and a basic sensory analysis were performed. Antioxidant in vitro activity and total phenolic compounds (TPC) were also determined. This new ingredient showed a better sensory profile than raw ham fat, a lower degree of acidity, a higher content of MUFAs, and also showed a higher antioxidant capacity and an increase in phenolic compounds compared to the raw material. This bioactive essence could be used as a food, a cosmetic or a nutraceutical ingredient to prevent certain diseases related to oxidative stress and could also contribute to the maintenance of the circular economy.
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Affiliation(s)
- Eva Bruna-García
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain;
- Research and Development Department, Cárnicas Joselito S.A., 37156 Guijuelo, Spain
| | - Beatriz Isabel Redondo
- Animal Production Department, Faculty of Veterinary, Complutense University of Madrid, 28040 Madrid, Spain;
| | - Marta Miguel Castro
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), 28049 Madrid, Spain;
- Correspondence: ; Tel.: +34-910-017-931
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4
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CHAVEZ SG, MENDOZA MM, CAETANO AC. Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.47022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Vezzulli F, Bertuzzi T, Rastelli S, Mulazzi A, Lambri M. Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15380] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Fosca Vezzulli
- Department for Sustainable Food Process DiSTAS Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Terenzio Bertuzzi
- Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Silvia Rastelli
- Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Annalisa Mulazzi
- Department of Animal, Nutrition and Food Sciences DiANA Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
| | - Milena Lambri
- Department for Sustainable Food Process DiSTAS Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29122 Italy
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Al-Shemmeri M, Windows-Yule K, Lopez-Quiroga E, Fryer PJ. Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT). J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110709] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Drohsler P, Cisar J, Sopik T, Sedlarik V, Pummerova M. Effect of an Antioxidant Based on Red Beetroot Extract on the Abiotic Stability of Polylactide and Polycaprolactone. Molecules 2021; 26:5190. [PMID: 34500624 PMCID: PMC8434083 DOI: 10.3390/molecules26175190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 11/17/2022] Open
Abstract
This study investigated the effect of natural antioxidants inherent to beetroot (Beta vulgaris var. Vulgaris) on the ageing of environmentally friendly plastics. Certain properties were examined in this context, comprising thermal, mechanical, and morphological properties. A visual evaluation of relevant changes in the given polymers (polylactide and polycaprolactone) was conducted during an ageing test in a UV chamber (45 °C, 70% humidity) for 720 h. The films were prepared by a casting process, in which samples with the extract of beetroot were additionally incorporated in a common filler (bentonite), this serving as a carrier for the extract. The results showed the effect of the incorporated antioxidant, which was added to stabilize the biodegradable films. Its efficiency during the ageing test in the polymers tended to exceed or be comparable to that of the reference sample.
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Affiliation(s)
| | | | | | | | - Martina Pummerova
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tr. T. Bati 5678, 76001 Zlín, Czech Republic; (P.D.); (J.C.); (T.S.); (V.S.)
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Pedan V, Stamm E, Do T, Holinger M, Reich E. HPTLC fingerprint profile analysis of coffee polyphenols during different roast trials. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103610] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Alafeef AK, Ariffin F, Zulkurnain M. Organic Selenium as Antioxidant Additive in Mitigating Acrylamide in Coffee Beans Roasted via Conventional and Superheated Steam. Foods 2020; 9:E1197. [PMID: 32872507 PMCID: PMC7555674 DOI: 10.3390/foods9091197] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/22/2020] [Accepted: 08/24/2020] [Indexed: 12/18/2022] Open
Abstract
Selenium is an essential micronutrient with significant antioxidant activity promising in mitigating the formation of acrylamide during high-temperature roasting. In this study, green coffee beans pretreated with selenium (Se-coffee) were investigated on their selenium uptake, selenium retention in green and roasted beans, antioxidant activities, and formation of acrylamide during conventional and superheated steam roasting. Comparisons were made with positive (pretreated without selenium) and negative (untreated) controls. The acrylamide formation was significantly inhibited in Se-coffee (108.9-165.3 μg/kg) compared to the positive and negative controls by 73.9% and 52.8%, respectively. The reduction of acrylamide by superheated steam roasting only observed in the untreated coffee beans (negative control) by 32.4% parallel to the increase in its antioxidant activity. Selenium pretreatment significantly increased antioxidant activity of the roasted Se-coffee beans after roasting although soaking pretreatment significantly reduced antioxidant activity in the green beans. Acrylamide reduction in the roasted coffee beans strongly correlated with the change in antioxidant capacities after roasting (∆FRAP, 0.858; ∆DPPH, 0.836). The results indicate that the antioxidant properties of the organic selenium suppressed acrylamide formation during coffee roasting.
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Affiliation(s)
| | - Fazilah Ariffin
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia; (A.K.A.); (M.Z.)
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Isac-Torrente L, Fernandez-Gomez B, Miguel M. Coffee capsules: implications in antioxidant activity, bioactive compounds, and aluminum content. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03577-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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11
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Chew SC, Tan CP, Tan CH, Nyam KL. In-vitro bioaccessibility of spray dried refined kenaf ( Hibiscus cannabinus) seed oil applied in coffee drink. Journal of Food Science and Technology 2020; 57:2507-2515. [PMID: 32549601 DOI: 10.1007/s13197-020-04286-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2019] [Accepted: 01/29/2020] [Indexed: 10/24/2022]
Abstract
This study aimed to investigate the effect of a coffee beverage matrix on the oil release percentage and bioaccessibility of bioactive compounds from microencapsulated refined kenaf seed oil (MRKSO) using an in vitro gastrointestinal digestion model. Refined kenaf seed oil was spray-dried with gum arabic, β-cyclodextrin, and sodium caseinate. Oil release percentage, total phenolic content, radical scavenging activity of DPPH and ABTS, tocopherol and tocotrienol contents, as well as phytosterol content, were measured in the oil released from digested MRKSO along with the coffee matrix and compared to the digested MRKSO without coffee matrix and undigested MRKSO. Refined kenaf seed oil showed a significantly higher oxidative stability index than crude, degummed, and neutralized oil samples. About 91.2 and 94.7% of the oils were released from the digested MRKSO without and with coffee matrix, respectively. Oil released from the digested MRKSO with coffee matrix showed an increase in the total phenolic content (200.5%), DPPH (172.7%), and ABTS (68.1%) values, tocopherol and tocotrienol contents (24.6%), as well as the phytosterol content (62.0%), compared to oil released from the digested MRKSO without coffee matrix. MRKSO was successfully incorporated in the coffee drink and can use as a partial replacement for coffee creamers or supplementation in coffee drinks.
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Affiliation(s)
- Sook-Chin Chew
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, 56000 Kuala Lumpur, Malaysia.,School of Foundation Studies, Xiamen University Malaysia Campus, Bandar Serenia, 43900 Sepang, Selangor Malaysia
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Choon-Hui Tan
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, 56000 Kuala Lumpur, Malaysia
| | - Kar-Lin Nyam
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, 56000 Kuala Lumpur, Malaysia
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Determination of coffee fruit antioxidants cultivated in Saudi Arabia under different drying conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00378-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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14
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Fratoddi I, Rapa M, Testa G, Venditti I, Scaramuzzo FA, Vinci G. Response surface methodology for the optimization of phenolic compounds extraction from extra virgin olive oil with functionalized gold nanoparticles. Microchem J 2018. [DOI: 10.1016/j.microc.2018.01.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Bolek S, Ozdemir M. Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Jung S, Kim MH, Park JH, Jeong Y, Ko KS. Cellular Antioxidant and Anti-Inflammatory Effects of Coffee Extracts with Different Roasting Levels. J Med Food 2017; 20:626-635. [DOI: 10.1089/jmf.2017.3935] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Affiliation(s)
- Soohan Jung
- Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
| | - Min Hyung Kim
- Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University, Seoul, Korea
| | - Jae Hee Park
- Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University, Seoul, Korea
| | - Yoonhwa Jeong
- Department of Food Science and Nutrition, Dankook University, Cheonan-si, Korea
- Research Center for Industrialization of Natural Nutraceuticals, Dankook University, Cheonan-si, Korea
| | - Kwang Suk Ko
- Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University, Seoul, Korea
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