Functional properties of coffee and coffee by-products

Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans

The post-harvest processing of coffee beans leads to a wide range of reactions involving proteins. The formation of crosslinks between proteins and phenolic compounds present in high concentrations of coffee beans represents one of the most challenging and still not fully characterized reactions. The aim of this work was to assess the presence of products from such reactions in coffee samples, focusing on the adducts between cysteine and chlorogenic acids (CQAs). For this purpose, 19 green and 15 roasted coffee samples of the Coffea arabica, Coffea canephora, and Coffea liberica varieties were selected for this study and basically characterized. Then, targeted liquid chromatography mass spectrometry (LC-MS/MS) methods were developed to assess the formation of adducts between CQA and cysteine, glutathione, and N-acetylcysteine as the amino acid and peptide models, and quantified such adducts in coffee samples. The results of the characterization showed a heterogeneous distribution of the protein content (8.7-14.6%), caffeine (0.57-2.62 g/100 g), and antioxidant capacity (2-4.5 g ascorbic acid/100 g) in Arabica, Canephora, and Liberica samples. Glutamic acid, arginine, and proline were found to be the major amino acids, while 5-CQA (38-76%), 3-CQA (4-13%), and 4-CQA (4-13%) were the most abundant CQA derivatives of all coffee varieties. The model experiments for adduct formation demonstrated that cysteine binds to CQA via thiol groups and 5-CQA initially isomerizes to 3- and 4-CQA, depending on the conditions, allowing cysteine to bind to two different sites on 3-, 4- or 5-CQA molecules, thus, forming six different Cys-CQA adducts with m/z 476. The reaction was more favored at pH 9, and the adducts proved to be stable up to 90 °C for 10 min and up to 28 days at room temperature. The relative quantification of adducts showed peak area values ranging from 1100 to 3000 in green coffee bean samples, while no adducts were detected in roasted coffee beans. Overall, this work was the first attempt to demonstrate the presence of Cys-CQA adducts in coffee beans and paves the way for further investigations of such adduct formation at the protein level.

Spent coffee grounds extract: antimicrobial activity against Paenibacillus larvae and its effect on the expression of antimicrobial peptides in Apis mellifera

In recent years, natural alternatives have been sought for the control of beekeeping pathologies; in the case of American Foulbrood (AFB) disease, the use of synthetic antibiotics was prohibited due to honey contamination and the generation of resistant bacteria. The significant increase in population growth worldwide has led to great concern about the production of large amounts of waste, including those from agribusiness. Among the most important beverages consumed is coffee, generating thousands of tons of waste called spent coffee grounds (SCG). The SCG is a source of many bioactive compounds with known antimicrobial activity. The aims of the present work were: (1) to obtain and chemically analyse by HPLC of SCG extracts (SCGE), (2) to analyse the antimicrobial activity of SCGE against vegetative form of Paenibacillus larvae (the causal agent of AFB), (3) to evaluate the toxicity in bees of SCGE and (4) to analyse the effect of the extracts on the expression of various genes of the immune system of bees. SCGs have a high content of phenolic compounds, and the caffeine concentration was of 0.3%. The MIC value obtained was 166.667 µg/mL; the extract was not toxic to bees, and interestingly, overexpression of abaecin and hymenoptaecin peptides was observed. Thus, SCGE represents a promising alternative for application in the control of American Foulbrood and as a possible dietary supplement to strengthen the immune system of honeybees. Therefore, the concept of circular bio-economy could be applied from the coffee industry to the beekeeping industry.

Molecular docking targeting autophagy pathway mediate abrogation of NASH by specific functional foods: update review

Autophagy is a very well-conserved self-digestive mechanism that transports unwanted or disposable cytoplasmic debris to lysosomes for destruction, including misfolded proteins and damaged organelles. Advanced liver illnesses can develop from the prevalent clinical condition known as non-alcoholic steatohepatitis (NASH). There is no effective treatment, is still unclear. Therefore, in order to create novel therapeutics, it is necessary to comprehend the pathogenic pathways causing disease onset and progression. Natural components from medicinal plants are currently the subject of a larger number of studies since they provide fresh promise for NASH. This review provided an overview of the aetiology of NASH, in addition the role of natural products as alternative or complementary therapeutic agent for management of NASH via autophagy induction. It was concluded that, alternative and complementary supplement of natural functional food as Arabica coffee that rich with chlorogenic acid targeting autophagy mechanism mediate amelioration effect of NASH.

Hybrid materials based on deep eutectic solvents for the preconcentration of formaldehyde by SPME in coffee beverages

Coffee is one of the most widely consumed beverages. It can be prepared from green or roasted beans or from instant coffee. Unfortunately, in addition to the aroma obtained in the coffee roasting process, among others, formaldehyde can be produced. In this study, thin-film solid-phase microextraction was used to preconcentrate trace amounts of formaldehyde in different types of coffee with different roasting levels. For this purpose, 18 hybrid materials based on deep eutectic solvents were synthesized and tested as sorbents in thin-film solid-phase microextraction. The coffee samples were brewed, and then formaldehyde present in them was derivatized using the Nash reagent. The sample preparation procedure was optimized for selected DES-based sorbent using a central composite design method and validated. Formaldehyde was determined in almost all samples of second-crack coffee (roasted at 240 °C) at 0.17-0.75 ng mL-1 and in darker-colored instant coffees at 0.18-0.54 ng mL-1.

Antimicrobial and Anti-Biofilm Activities of Coffea arabica L. Against the Clinical Strains Isolated From Diabetic Foot Ulcers

Diabetes-related complications such as diabetic foot infections foster resilient biofilms, complicating treatment. Innovative therapeutic solutions are urgently needed to address this challenge. In this research, coffee bean powder (green coffee been powder [GCBP], roasted coffee bean powder [RCBP], and spent coffee powder ground [SCPG]) was extracted and assessed for its ability to impede biofilm formation and associated functions in extended-spectrum beta-lactamase (ESBL) and methicillin-resistant Staphylococcus aureus (MRSA)-positive biofilm-forming strains of Pseudomonas aeruginosa (P. aeruginosa), Escherichia coli (E. coli), and Staphylococcus aureus (S. aureus) obtained from foot ulcers. GCBP exhibited notable effectiveness in reducing biofilm formation, ranging from 17-76% in monocultures and 17-66% in mixed cultures. It significantly disrupted motility in P. aeruginosa and E. coli, a crucial factor influencing biofilm establishment. The critical biofilm-related functions for attachment and maintenance such as cell surface hydrophobicity and exopolysaccharide production were significantly inhibited at sub-MICs. Notably, GCBP elicited statistically significant reductions (29-59% in monocultures and 28-45% in mixed cultures) in pre-formed biofilms. The reduction in bacterial chitinase activity upon exposure to GCBP implies a potential mechanism for its ability to inhibit biofilm formation. This study emphasizes the potential of green coffee bean extract in tackling antibiotic-resistant bacterial biofilms associated with diabetic foot ulcers, suggesting innovative strategies for infection management through mechanistic understanding and optimized applications.

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review

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.

Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread

Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.

Repeated mouth rinsing of coffee improves the specific-endurance performance and jump performance of young male futsal players

BACKGROUND

Mouth-rinsing with ergogenic solutions such as carbohydrate and caffeinated drinks has been considered among athletes as a practical nutritional strategy. Therefore, this study aimed to determine the effect of repeated coffee mouth-rinsing (CMR) doses on specific performances of futsal players.

METHOD

Twenty-four male futsal players randomly participated in this randomized, double-blind, and crossover design study. During the intervention, participants were randomly placed in four different conditions including 1. low-dose CMR (LDC, n = 6, ~60 mg caffeine); 2. high-dose CMR (HDC, n = 6, ~125 mg caffeine); 3. decaffeinated CMR (PLA, n = 6, ~10 mg caffeine); and 4. no CMR (CON, n = 6). Vertical jump height was measured at baseline, baseline after CMR (baseline-CMR), immediately after the intermittent futsal endurance test (FIET) (IA-FIET), 5 min after the FIET (5"A-FIET) and 10 min after the FIET (10"A-FIET). Perceived fatigue was also measured by visual analogue scale (VAS) at baseline, IA-FIET, 5"A-FIET, and 10"A-FIET. CMR was also performed at baseline, during FIET (Repeated between levels), and 10'A-FIET. The collected data were analyzed (with SPSS software) by one- and two-way repeated measure ANOVA and Bonferroni post hoc test at P < 0.05 level.

RESULTS

The findings of the present study illustrated that the perceived fatigue in IA-FIET increased significantly compared to the baseline which was accompanied by a significant decrease in 5"A-FIET and 10"A-FIET compared to IA-FIET (P < 0.05), and no significant difference was observed between conditions in the baseline, IA-FIET, 5"A-FIET, and 10"A-FIET (P > 0.05). However, HDC and LDC rose significantly the distance covered in FIET compared to CON and PLA (P < 0.05). In addition, HDC increased the FIET performance more than LDC (P < 0.05). Although there was no difference between any of the conditions at baseline (P > 0.05), baseline-CMR increased significantly the vertical jump height (P < 0.05). At IA-FIET, vertical jump height decreased to baseline levels in CMR conditions but increased in 5"A-FIET, which remained constant until 10"A-FIET (P < 0.05). In addition, vertical jump height in HDC and LDC conditions was significantly higher than CON in IA-FIET, 5"A-FIET, and 10"A-FIET.

CONCLUSION

This study showed that repeated CMR with low and high doses is a useful strategy to improve specific futsal performance. However, higher dose CMR appears to have more profound effects on performance improvement than lower doses.

Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews

Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin-Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed.

Molecular Identification and Antioxidant Activity Determination among Coffee Varieties Cultivated in Nepal

Coffee is the most popular beverage containing numerous phytochemical components that have antioxidant activity capable of scavenging free radicals. Antioxidant and phenolic contents have considerable benefits for human health. The aim of this study was the molecular identification of 9 coffee samples from the Nepal Agricultural Research Council, Lalitpur, Nepal, and the determination of the antioxidant activity and total phenolic content of green and roasted coffee beans. Molecular identification was performed using ITS-specific PCR followed by sequencing and phylogenetic tree construction using the maximum parsimony method. The DPPH assay was used to determine the antioxidant activity, and the Folin-Ciocalteu (F-C) assay was used to determine the total phenolic content. All the samples belonged to the taxa Coffea arabica. The antioxidant activity in roasted beans varied from 2.49 to 4.62 AAE mg/g and from 1.4 to 3.9 AAE mg/g in green beans. The total phenolic content varied from 2.58 to 3.38 GAE mg/g and from 4.16 to 5.36 GAE mg/g for the roasted beans and green beans, respectively. The data revealed that the highest antioxidant content (4.62 AAE mg/g) was found in roasted coffee and that the highest phenolic content (5.36 GAE mg/g) was found in green coffee. The study concludes that roasting increases the antioxidant activity but decreases the phenolic content of coffee.

Influence of Post-Harvest Processing on Functional Properties of Coffee (Coffea arabica L.)

Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed-extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.

The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.

Functional Characterization of ent-Copalyl Diphosphate Synthase and Kaurene Synthase Genes from Coffea arabica L

The biochemical profile of coffee beans translates directly into quality traits, nutraceutical and health promoting properties of the coffee beverage. Ent-kaurene is the ubiquitous precursor for gibberellin biosynthesis in plants, but it also serves as an intermediate in specialized (i.e., secondary) diterpenoid metabolism that leads to a diversity of more than 1,000 different metabolites. Nutraceutical effects on human health attributed to diterpenes include antioxidant, anticarcinogenic, and anti-inflammatory properties. Cafestol (CAF) and kahweol (KAH) are two diterpenes found exclusively in the Coffea genus. Our objective was to identify and functionally characterize genes involved in the central step of ent-kaurene production. We identified 17 putative terpene synthase genes in the transcriptome of Coffea arabica. Two ent-copalyl diphosphate synthase (CaCPS) and three kaurene synthase (CaKS) were selected and manually annotated. Transcript expression profiles of CaCPS1 and CaKS3 best matched the CAF and KAH metabolite profiles in different tissues. CaCPS1 and CaKS3 proteins were heterologously expressed and functionally characterized. CaCPS1 catalyzes the cyclization of geranylgeranyl diphosphate (GGPP) to ent-copalyl diphosphate (ent-CPP), which is converted to ent-kaurene by CaKS3. Knowledge about the central steps of diterpene formation in coffee provides a foundation for future characterization of the subsequent enzymes involved in CAF and KAH biosynthesis.

Coffee Pulp Gasification for Syngas Obtention and Methane Production Simulation Using Ni Catalysts Supported on Al2O3 and ZrO2 in a Packed Bed Reactor

The methanation of CO2 is of great interest in power-to-gas systems and contributes to the mitigation of climate change through carbon dioxide capture and the subsequent production of high-added-value products. This study investigated CO2 methanation with three Ni catalysts supported on Al2O3 and ZrO2, which were simulated using a mathematical model of a packed bed reactor designed based on their chemical kinetics reported in the literature. The simulated reactive system was fed with syngas obtained from residual coffee pulp obtained after a solvent phytochemical extraction process under several gasification conditions. The results reflect a high degree of influence of the catalyst support, preparation method, and syngas composition on CO2 and H2 conversions and CH4 selectivity. For all the syngas compositions, the Ni/ZrO2 catalysts showed the best values for CO2 conversion and H2 conversion for the Ni/Al2O3 catalyst except in gasification at 700 °C and using the Ni/ZrO2p catalyst.

Influence of Different Extraction Methods on the Changes in Bioactive Compound Composition and Antioxidant Properties of Solid-State Fermented Coffee Husk Extracts

In brewing coffee, a huge amount of food waste is generated; that waste, coffee husks in particular, should be comprehensively exploited. They offer a rich source of bioactive compounds such as caffeine, chlorogenic acid, and trigonelline. The aim of this study was to investigate the effects of extraction methods on the bioactive compounds and antioxidant activity of such waste. Coffee husks in this study were fermented with S. cerevisiae based on a solid-state fermentation technique. The study method included ethanolic or water extraction with varied controllable factors, i.e., temperature (60, 100°C) and extraction technique. Bioactive contents were investigated with the Folin-Ciocalteu assay and 1H-NMR spectroscopy. The antioxidant activity was investigated with DPPH and FRAP assays. Results show that yields were the highest in the extract of fermented coffee husks at 100°C. The highest levels of bioactive contents (total trigonelline content at 3.59% and antioxidant activity at 23.35% (DPPH) and 25.9% (FRAP)) were found in the ethanolic extract of fermented coffee husks at 60°C. The bioactive content and bioactivity, including antioxidant activity, depended on different raw materials, preparation methods, and extraction conditions. This study illustrates the potential for using food waste such as coffee husks as a sustainable source of bioactive compounds or bioactive extracts.

Antimicrobial Peptides: The Production of Novel Peptide-Based Therapeutics in Plant Systems

The increased prevalence of antibiotic resistance is alarming and has a significant impact on the economies of emerging and underdeveloped nations. The redundancy of antibiotic discovery platforms (ADPs) and injudicious use of conventional antibiotics has severely impacted millions, across the globe. Potent antimicrobials from biological sources have been extensively explored as a ray of hope to counter the growing menace of antibiotic resistance in the population. Antimicrobial peptides (AMPs) are gaining momentum as powerful antimicrobial therapies to combat drug-resistant bacterial strains. The tremendous therapeutic potential of natural and synthesized AMPs as novel and potent antimicrobials is highlighted by their unique mode of action, as exemplified by multiple research initiatives. Recent advances and developments in antimicrobial discovery and research have increased our understanding of the structure, characteristics, and function of AMPs; nevertheless, knowledge gaps still need to be addressed before these therapeutic options can be fully exploited. This thematic article provides a comprehensive insight into the potential of AMPs as potent arsenals to counter drug-resistant pathogens, a historical overview and recent advances, and their efficient production in plants, defining novel upcoming trends in drug discovery and research. The advances in synthetic biology and plant-based expression systems for AMP production have defined new paradigms in the efficient production of potent antimicrobials in plant systems, a prospective approach to countering drug-resistant pathogens.

Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment

This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia. The study employed ultra-sound-assisted extraction (UAE) to extract carotenoids, and a 23 factorial design was used to evaluate the effects of pulp color, biomass-solvent ratio, and solvent mixture composition on carotenoid content and extraction yield. The condition that provided the highest carotenoid extraction was further encapsulated by spray drying and added to a dairy product. The results showed that coffee pulp has significant dietary fiber content and high levels of carotenoids, with yellow pulp having a higher content than red pulp. Lutein isomers and lutein esters were the most abundant carotenoids found in both red and yellow coffee pulp. The highest carotenoid extraction was achieved using a 1:40 (g/mL) biomass:solvent ratio and a 20:80% v/v Ethanol:Ethyl Acetate solvent mixture for the yellow pulp. The carotenoid extract also demonstrated high encapsulation efficiency (46.57 ± 4.03%) and was found to be stable when added to a fermented milk product. This study presents an alternative solution for utilizing coffee by-products in Colombia, which could positively impact the families of over half a million Colombian coffee producers.

Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics

To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut bacteria were isolated and screened to be used for fermentation. Among 223 isolates from civet feces, two bacteria exhibited strong protease, amylase, lipase, pectinase, and cellulase activities. By analyzing 16S rDNA phylogeny, those bacteria were identified to be Lactiplantibacillus plantarum JT-PN39 (LP) and Paenibacillus motobuensis JT-A29 (PM), where their potency (pure or mixed bacterial culture) for fermenting 5 L of arabica parchment coffee in 48-72 h was further determined. To characterize the role of bacteria in coffee fermentation, growth and pH were also determined. For mixed starter culture conditions, the growth of PM was not detected after 36 h of fermentation due to the low acid conditions generated by LP. Coffee quality was evaluated using a cupping test, and LP-fermented coffee expressed a higher cupping score, with a main fruity and sour flavor, and a dominant caramel-honey-like aroma. Antioxidant and anti-foodborne pathogenic bacteria activity, including total phenolic compounds of PM and LP fermented coffee extracts, was significantly higher than those of ordinary coffee. In addition, LP-fermented coffee expressed the highest antibacterial and antioxidant activities among the fermented coffee. The toxicity test was examined in the murine macrophage RAW 264.7 cell, and all fermented coffee revealed 80-90% cell variability, which means that the fermentation process does not generate any toxicity. In addition, qualifications of non-volatile and volatile compounds in fermented coffee were examined by LC-MS and GC-MS to discriminate the bacterial role during the process by PCA plot. The flavors of fermented coffee, including volatile and non-volatile compounds, were totally different between the non-fermented and fermented conditions. Moreover, the PCA plot showed slightly different flavors among fermentations with different starter cultures. For both the cupping test and biological activities, this study suggests that LP has potential for health benefits in coffee fermentation.

Risk Assessment of Chlorogenic and Isochlorogenic Acids in Coffee By-Products

Chlorogenic and isochlorogenic acids are naturally occurring antioxidant dietary polyphenolic compounds found in high concentrations in plants, fruits, vegetables, coffee, and coffee by-products. The objective of this review was to assess the potential health risks associated with the oral consumption of coffee by-products containing chlorogenic and isochlorogenic acids, considering both acute and chronic exposure. An electronic literature search was conducted, revealing that 5-caffeoylquinic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-DCQA) are the major chlorogenic acids found in coffee by-products. Toxicological, pharmacokinetic, and clinical data from animal and human studies were available for the assessment, which indicated no significant evidence of toxic or adverse effects following acute oral exposure. The current state of knowledge suggests that long-term exposure to chlorogenic and isochlorogenic acids by daily consumption does not appear to pose a risk to human health when observed at doses within the normal range of dietary exposure. As a result, the intake of CQAs from coffee by-products can be considered reasonably safe.

Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg^-1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg^-1 and 2C 5.4 g·kg^-1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil

BACKGROUND

Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and to investigate how this fortification can affect chemical, textural, and solubility properties of experimentally produced films.

METHODS

The produced films were based on κ-carrageenan and pouring-drying techniques in petri dishes. Two types of emulsifiers were used: Tween 20 and Tween 80. The films were analyzed by antioxidant and textural analysis, and their solubility was also tested.

RESULTS

Edible/biodegradable packaging samples produced with the addition of SCG oil showed higher (p < 0.05) antioxidant capacity in comparison with control samples produced without the addition of SCG oil. The results of the research showed that the fortification of edible/biodegradable packaging with the addition of SCG oil changed significantly (p < 0.05) both chemical and physical properties of the films.

CONCLUSIONS

Based on the findings obtained, it was indicated that films manufactured utilizing SCG oil possess considerable potential to serve as an effective and promising material for active food packaging purposes.

Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening

The advancement in the use of spectroscopic techniques to investigate coffee samples is of high interest especially considering the widespread problems with coffee adulteration and counterfeiting. In this work, the use of solid-state nuclear magnetic resonance (NMR) is investigated as a means to probe the various chemically-distinct phases existent in roasted coffee samples and to detect the occurrence of counterfeiting or adulterations in coffee blends. Routine solid-state ¹H and ¹³C NMR spectra allowed the distinction between different coffee types (Arabica/Robusta) and the evaluation of the presence of these components in coffee blends. On the other hand, the use of more specialized solid-state NMR experiments revealed the existence of phases with different molecular mobilities (e.g., associated with lipids or carbohydrates). The results illustrate the usefulness of solid-state NMR spectroscopy to examine molecular mobilities and interactions and to aid in the quality control of coffee-related products.

Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6-3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10-55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81-90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.

Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds' Nutritional Value as an Ingredient for Ruminants' Diets

Lignin in animal diets is a limiting factor due to its low digestibility. This study assessed the effects of thermal or mechanical pre-treatments and enzymatic hydrolysis on spent coffee grounds' (SCG) nutritional value and digestibility. A first trial studied the effect of thermal pre-treatment and hydrolysis with removal of the liquid part and a second trial studied mechanical pre-treatment and hydrolysis with and without removal of the liquid part. Autoclaving did not improve the enzymatic performance nor the nutritional value. Hydrolysis reduced the digestibility of the solid phase and impaired its ruminal fermentation efficiency. Hydrolysates without removing the liquid part improved its nutritional value, but not compared with unprocessed SCG. Grinding increased crude protein and reduced crude fibre and protein, which led to greater fermentation and in vitro digestibility. Thus, grinding emerges as the most promising valorisation strategy to improve SCG nutritional characteristics and their use for animal feed, contributing to the circular economy.

Coffee by-products: An underexplored source of prebiotic ingredients

Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health.

A comprehensive review on clinically proven medicinal plants in the treatment of overweight and obesity, with mechanistic insights

Background and objectives

Obesity has become a global health issue, more precisely, a pandemic throughout the present world due to its high prevalence in the recent era. Increased risk of morbidity and mortality in obese patients can be attributed to its association with the development of different life-threatening conditions. Plants are considered one of the most important sources of bioactive molecules which are used against a wide range of health disorders. This systematic review explores the efficacy as well as the safety profile of commonly used medicinal plants in the management of obesity that may help people to maintain a healthy weight.

Methods

This review is based on comprehensive literature searches from PubMed, Science Direct, Scopus, and Google Scholar databases using the keywords- "plants in obesity", "plants used in weight reduction" or keywords that are similar to those. Medicinal plants which have been clinically proven for their anti-obesity effect have only been selected for this study and attempts to investigate beneficial effects and adverse effects along with their mechanism of action have also been taken in this review.

Results

A significant reduction of weight in both human and other animals are exhibited by the extracts of Phaseolus vulgaris, green coffee, Yerba Mate, green tea, Gynostemma pentaphyllum, and the combination of Cissus quadrangularis/Irvingia gabonensis. All of those plant extracts seemed to work on different physiological pathways and none of those extracts showed any notable adverse effects in human or animal models.

Conclusion

Our review suggests that the discussed medicinal plants are effective in reducing the weight of obese patients without causing notable adverse reactions. Although further study is necessary to confirm their exact molecular mechanism and safety in human use.

Biosensors Based on Phenol Oxidases (Laccase, Tyrosinase, and Their Mixture) for Estimating the Total Phenolic Index in Food-Related Samples

Plant phenolic compounds demonstrate bioactive properties in vitro and/or in vivo, which creates demand for their precise determination in life sciences and industry. Measuring the concentration of individual phenolic compounds is a complex task, since approximately 9000 plant phenolic substances have been identified so far. The determination of the total phenolic content (TPC) is less laborious and is used for the qualimetric evaluation of complex multicomponent samples in routine analyses. Biosensors based on phenol oxidases (POs) have been proposed as alternative analytical devices for detecting phenolic compounds; however, their effectiveness in the analysis of food and vegetal matrices has not been addressed in detail. This review describes catalytic properties of laccase and tyrosinase and reports on the enzymatic and bienzymatic sensors based on laccase and tyrosinase for estimating the total phenolic index (TPI) in food-related samples (FRSs). The review presents the classification of biosensors, POs immobilization, the functions of nanomaterials, the biosensing catalytic cycle, interference, validation, and some other aspects related to TPI assessment. Nanomaterials are involved in the processes of immobilization, electron transfer, signal formation, and amplification, and they improve the performance of PO-based biosensors. Possible strategies for reducing interference in PO-based biosensors are discussed, namely the removal of ascorbic acid and the use of highly purified enzymes.

Chlorogenic Acids and Caffeine from Coffee By-Products: A Review on Skincare Applications

Upcycling is a modern trend in the cosmetic sector, focusing on by-products reuse and waste reduction. Consumers are more aware of the origin of cosmetic products and their environmental impact, promoting the upcycling phenomenon. Converting these raw materials into products of higher quality or value contributes to the final product’s sustainability. In fact, several agri-food by-products that are typically discarded have generated great interest, due to their value-added compounds with high functionality and/or bioactivity. Coffee is well known as a cosmetic ingredient, particularly due to the presence of phenolic compounds, such as chlorogenic acids, and caffeine. Caffeine is widely used in cosmetic formulations due to its photoprotector and anti-aging properties, as well as lipolytic action in cellulitis, and hair regrowth. Chlorogenic acids are powerful antioxidants and exhibit anti-aging and photoprotector abilities. Coffee by-products, such as coffee beans, possess these bioactive compounds and other chemical characteristics that can provide functional properties in cosmetic formulations. Coffee silverskin and spent coffee grounds are high-volume by-products of the coffee industry. Their use has been explored in different cosmetic formulations demonstrating safety, stability, acceptability as well as skin improvement, thus supporting their valorization as natural and sustainable new ingredients in skincare products.

Sustainability issues along the coffee chain: From the field to the cup

The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main sustainability concerns from the field to the coffee cup, as well as on the strategies that are being developed and/or implemented to attain sustainability and circular economy principles in the different chain segments. In this context, distinct approaches have been applied, such as sustainable certifications (e.g., voluntary sustainability standards), corporate sustainability initiatives, direct trade, relationship coffee concepts, geographical indication, legislations, waste management, and byproducts valorization, among others. These strategies are addressed and discussed throughout this review, as well as their recognized advantages and limitations. Overall, there is still a long way to go to attain the much-desired sustainability in the coffee chain, being essential to join the efforts of all actors and entities directly or indirectly involved, namely, producers, retailers, roasters, governments, educational institutions (such as universities and scientific research institutes), and organizations.

Matrix-Specific Effects on Caffeine and Chlorogenic Acid Complexation in a Novel Extract of Whole Coffea arabica Coffee Cherry by NMR Spectroscopy

Coffee cherry is a rich source of caffeine and chlorogenic acids. In this study we investigate the structural analysis of caffeine-enriched whole coffee cherry extracts, CEWCCE by using ¹H and ¹³C NMR spectroscopy. The changes in ¹H chemical shift data in NMR spectra of CEWCCE compared to pure caffeine indicated the formation of complexes between caffeine and chlorogenic acids in aqueous solution. The effect of complexation on the peak position of caffeoylquinic acid and caffeine resonance with increasing addition of caffeine was investigated. 2D NOESY experiments show the presence of cross-peaks that are due to the proximity of chlorogenic acid and caffeine molecules in stable complexes in protic solvents. The quantification data of caffeine by ¹H qNMR was found to be in close agreement with the data obtained by HPLC analysis.

Targeted and Non-Targeted HPLC Analysis of Coffee-Based Products as Effective Tools for Evaluating the Coffee Authenticity

Coffee is a very popular beverage worldwide. However, its composition and characteristics are affected by a number of factors, such as geographical and botanical origin, harvesting and roasting conditions, and brewing method used. As coffee consumption rises, the demands on its high quality and authenticity naturally grows as well. Unfortunately, at the same time, various tricks of coffee adulteration occur more frequently, with the intention of quick economic profit. Many analytical methods have already been developed to verify the coffee authenticity, in which the high-performance liquid chromatography (HPLC) plays a crucial role, especially thanks to its high selectivity and sensitivity. Thus, this review summarizes the results of targeted and non-targeted HPLC analysis of coffee-based products over the last 10 years as an effective tool for determining coffee composition, which can help to reveal potential forgeries and non-compliance with good manufacturing practice, and subsequently protects consumers from buying overpriced low-quality product. The advantages and drawbacks of the targeted analysis are specified and contrasted with those of the non-targeted HPLC fingerprints, which simply consider the chemical profile of the sample, regardless of the determination of individual compounds present.

Jack Bean Development in Multimetal Contaminated Soil Amended with Coffee Waste-Derived Biochars

Coffee waste-derived biochar was found to immobilize heavy metals in contaminated soil, although there are few studies involving these materials. Given the large amount of waste generated in the coffee industry, this presents a relevant opportunity to contribute to the circular economy and environmental sustainability. Therefore, the objective of this study was to evaluate the effects of the application of biochars derived from coffee grounds and coffee parchment in the remediation of a Cd, Zn and Pb contaminated soil and at the development of jack beans (Canavalia ensiformis) in this area’s revegetation. The biochars were pyrolyzed at 700 °C, and the treatments were: contaminated soil (CT); contaminated soil + calcium carbonate (CaCO3); contaminated soil + 5% (weight (w)/weitght (w)) coffee ground biochar and contaminated soil + 5% (w/w) coffee parchment biochar. These treatments were incubated for 90 days, followed by the cultivation of jack beans for 60 days. Soil samples, soil solution and plants were analyzed for nutrients and heavy metals. The addition of coffee grounds and coffee parchment biochars significantly reduced the contents of heavy metals in the soil compared to the Control (32.13 and 42.95%, respectively, for Zn; 26.28 and 33.06%, respectively, for Cd and 28.63 and 29.67%, respectively, for Pb), all of which had a superior performance than the CaCO3 treatment. Thus, following the observed reduction in the soil soluble fraction of metals, its uptake by the plants was also reduced, especially limiting Cd and Pb accumulation in plant dry matter. In addition, coffee parchment biochar promoted a greater accumulation of nutrients in the shoots, i.e., for K and P (1450 and 21.5 mg pot−1, respectively, dry matter basis) compared to the control (54.4 and 9.3 mg pot−1, respectively). Therefore, coffee parchment biochar use in association with jack beans may represent a viable tool for the remediation of metal contamination concomitantly with revegetation of the contaminated area.

Selected coffee (Coffea arabica L.) extracts inhibit intestinal α-glucosidases activities in-vitro and postprandial hyperglycemia in SD Rats

One of the therapeutic approaches for decreasing postprandial hyperglycemia is to retard absorption of glucose by the inhibition of carbohydrate hydrolyzing enzymes, α-amylase, and α-glucosidases, in the digestive organs. Coffee consumption has been reported to beneficial effects for controlling calorie and cardiovascular diseases, however, the clear efficacy and mode of action are yet to be proved well. Therefore, in this study we evaluated in- vitro rat intestinal α-glucosidases and porcine α-amylase inhibitory activities as well as in vivo (Sprague–Dawley rat model) blood glucose lowering effects of selected coffee extracts. The water extracted Sumatra coffee (SWE) showed strong α-glucosidase inhibitory activity (IC₅₀, 4.39 mg/mL) in a dose-dependent manner followed by Ethiopian water extract (EWE) (IC₅₀, 4.97) and Guatemala water extract (GWE) (IC₅₀, 5.19). Excepted for GWE all the coffee types significantly reduced the plasma glucose level at 0.5 h after oral intake (0.5 g/kg-body weight) in sucrose and starch-loaded SD rats. In sucrose loading test SWE (p < 0.001) and EWE (p < 0.05) had significantly postprandial blood glucose reduction effect, when compared to control. The maximum blood glucose levels (Cmax) of EWE administration group were decreased by about 18% (from 222.3 ± 16.0 to 182.5 ± 15.4, p < 0.01) and 19% (from 236.2 ± 25.1 to 191.3 ± 13.2 h·mg/dL, p < 0.01) in sucrose and starch loading tests, respectively. These results indicate that selected coffee extract may improve exaggerated postprandial spikes in blood glucose via inhibition of intestinal sucrase and thus delays carbohydrate absorption. These in vitro and in vivo studies therefore could provide the biochemical rationale for the benefit of coffee-based dietary supplement and the basis for further clinical study.

Caffeine. A critical review of contemporary scientific literature

Caffeine is a secondary metabolite extensively studied for its stimulatory properties and presumed association with specific pathologies. This alkaloid is typically consumed through coffee, tea, and other plant products but is also an additive in many medications and confectionaries. Nonetheless, despite its worldwide consumption and acceptance, there is controversial evidence as to whether its effects on the central nervous system should be interpreted as stimulatory or as an addiction in which typical withdrawal effects are canceled out with its daily consumption. The following discussion is the product of an extensive review of current scientific literature, which aims to describe the most salient topics associated with caffeine's purpose in nature, biosynthesis, metabolism, physiological effects, toxicity, extraction, industrial use and current plant breeding approaches for the development of new caffeine deficient varieties as a more economical option to the industrially decaffeinated coffees currently available to caffeine intolerant consumers. Keywords: biosynthesis, decaffeination, extraction, metabolism, physiological effects, plant breeding.

Coffee's carbohydrates. A critical review of scientific literature

Only two species have gained economic importance in coffee production: Coffea arabica L. (Arabica coffee) & Coffea canephora Pierre ex A. Froehner var. Robusta, with 65 and 35% of world production attributed to C. arabica http://wsx5customurl.comL. & C. canephora P. respectively. In general, it is estimated that 6 mt of fresh and ripe fruits produce approximately 1 mt of raw and dry grains. The grain endosperm is mainly composed of cellulose, hemicelluloses, proteins, minerals and lipids, but starch and tannins are absent. However, the seed's chemical composition of C. arabica and C. canephora, before roasting, differs concerning their primary and secondary metabolites content, which serve as precursors for the synthesis of volatile compounds during the roasting process. For this reason, there are marked organoleptic differences between both species' roasted and ground grain. However, the evidence suggests that such differences can also be attributed to other factors since coffees grown in cool, highland areas generally have better sensory attributes than their counterparts grown in hot, lowland areas. It has been speculated that environmental conditions in cool, highland areas induce the slow accumulation of primary and secondary metabolites during the endosperm development resulting in sensorial differences after roasting. This essay focuses on the study of coffee beans' carbohydrates (primary metabolites) before and after roasting, their influence on cup quality, biosynthesis and differences linked to the involved species, their metabolism, solubility and extraction, as well as a discussion on the analytical techniques used for its determination. Keywords: sucrose synthase, sucrose phosphate phosphatase, sucrose phosphate synthase, aploplasm, cytoplasm, Manan synthase, Galactosyl transferase.

Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality. Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.

Coffee’s Melanoidins. A critical review of contemporary scientific literature

Melanoidins are brown pigments thermally generated during the non-enzymatic Maillard reaction and are present in a large number of baked and roasted food products (e.g., bakery products, dark beer, coffee, etc.), conferring their typical color and improving their appearance, which is usually considered, by the end-consumer, as an indicator of quality; After all, quality is in the eye of the beholder. The amount of melanoidins varies depending on the precursors’ concentration and the type of processing to which a given food product is submitted (baking time + temperature). Additionally, melanoidins have been in our diets for millennia, not only improving the organoleptic qualities of food but also exerting a great array of physiological benefits directly linked to their chemical composition, molecular conformation, and structural size. Aside from their prebiotic effects, melanoidins also display other beneficial properties, among which the most salient are their antioxidant capacity, antibacterial and chelating activities, and anticancer action. However, regardless of the plethora of in vitro experimental evidence that validates the properties mentioned above, there is still controversy about their significance for human health since many of these properties seem to be associated with high molecular weight melanoidins, which, because of their size, cannot cross the intestinal wall suggesting their action is relegated to the intestinal tract where after being fermented and fragmented are finally converted in a series of metabolic derivatives some of which manage to cross into the bloodstream while others are simply excreted through the feces. The following is a synthesis collected from the available scientific literature which aims to elucidate several aspects of melanoidins (i.e., synthesis, determination, metabolism, & biological activity) to create awareness about their importance for human health and provide information about where to find them to improve our diets. Keywords: Synthesis, fractionation, separation, antioxidant activity.

El procesamiento del grano de café. Del tueste a la infusión

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.

Combined Pulsed Electric Field and Microwave-Assisted Extraction as a Green Method for the Recovery of Antioxidant Compounds with Electroactive Potential from Coffee Agro-Waste

Coffee agro-waste is a potential source of polyphenols with antioxidant activity and application in the food and cosmetic trades. The usage of these byproducts persists as a challenge in the industrial landscape due to their high content of purported toxic substances hindering management. This study presents a green extractive process using pulsed electric field (PEF) and microwave assisted extraction (MAE) to recover polyphenols from coffee parchment and two varieties of pulp, posing quick processing times and the use of water as the only solvent. The performance of this process with regard to the bioactivity was assessed through the Folin-Ciocalteu assay, total flavonoid content, DPPH, ABTS and FRAP antioxidant tests. The phenolic composition of the extracts was also determined through HPLC-MS and quantified through HPLC-DAD. When compared to treatment controls, PEF + MAE treated samples presented enhanced yields of total phenolic content and radical scavenging activity in all analyzed residues (Tukey test significance: 95%). The chromatographic studies reveal the presence of caffeic acid on the three analyzed by-products. The HPLC-DAD caffeic acid quantification validated that a combination of MAE + PEF treatment in yellow coffee pulp had the highest caffeic acid concentration of all studied extraction methods.

Addressing the Neuroprotective Actions of Coffee in Parkinson’s Disease: An Emerging Nutrigenomic Analysis

Caffeine is one of the predominant dietary components and psychostimulants present in coffee, a widely appreciated beverage. Corroborating epidemiological and laboratory evidence have suggested an inverse association between the dietary intakes of coffee and the risk of Parkinson’s Disease (PD). Growing attention has been paid to the impact of coffee consumption and genetic susceptibility to PD pathogenesis. Coffee is believed to play prominent roles in mediating the gene makeup and influencing the onset and progression of PD. The current review documents a current discovery of the coffee × gene interaction for the protective management of PD. The evidence underlying its potent impacts on the adenosine receptors (A2AR), estrogen receptors (ESR), heme oxygenase (HO), toxicant responsive genes, nitric oxide synthase (NOS), cytochrome oxidase (Cox), familial parkinsonism genetic susceptibility loci, bone marrow stromal cell antigen 1 (BST1), glutamate receptor gene and apolipoprotein E (APOE) genotype expressions is outlined. Furthermore, the neuroprotective mechanisms of coffee for the amelioration of PD are elucidated.

A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.