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Santanatoglia A, Angeloni S, Caprioli G, Fioretti L, Ricciutelli M, Vittori S, Alessandroni L. Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration. Food Chem 2024; 454:139717. [PMID: 38810441 DOI: 10.1016/j.foodchem.2024.139717] [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: 01/04/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 05/31/2024]
Abstract
Even if the acids composition and their role in coffee still need to be clarified, acidity is one of the main sought-after features in coffee and it is becoming one of the main quality markers. Hence, the aim of this paper was to evaluate the main parameters influencing coffee acidity with a focus on carboxylic acids. To the best of our knowledge, this is the first study regarding filter coffee prepared from specialty and mainstream coffee, differently roasted and through eight diverse extraction methods. Coffee cup chemical composition in terms of organic and chlorogenic acids, caffein and physicochemical parameters were correlated with perceived sourness and mouthfeel to better understand the influence of extracted compounds on the final beverage acidity. Statistical tools revealed that a major impact of chlorogenic acids emerged in pH and titratable acidity, while the sensorial sourness appeared more correlated with organic acids concentration. Thus, these findings suggests that organic acids could be potential predictors of beverage perceived acidity.
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Affiliation(s)
- Agnese Santanatoglia
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Simone Angeloni
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy
| | - Lauro Fioretti
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Massimo Ricciutelli
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Laura Alessandroni
- School of Pharmacy, Chemistry Interdisciplinary Project (ChIP), University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy.
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2
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Zhang D, Gao M, Cai Y, Wu J, Lao F. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6139-6148. [PMID: 38442084 DOI: 10.1002/jsfa.13437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 02/23/2024] [Accepted: 03/06/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described. RESULTS In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze-drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze-drying preserved the fruity and floral aromas of medium-roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off-putting to consumers. CONCLUSION The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze-drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze-drying processing than medium dark roasting. Application of freeze-drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Min Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
- Office of Asset Management (Office of Laboratory Management), Beijing Technology and Business University, Beijing, China
| | - Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, China
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3
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Zhai H, Dong W, Fu X, Li G, Hu F. Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods. Food Chem X 2024; 22:101286. [PMID: 38562182 PMCID: PMC10982556 DOI: 10.1016/j.fochx.2024.101286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/02/2024] [Accepted: 03/11/2024] [Indexed: 04/04/2024] Open
Abstract
UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste-astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.
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Affiliation(s)
- Huinan Zhai
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
- Vocational and Technical College, Inner Mongolia Agricultural University, Baotou, Inner Mongolia 014109, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Xingfei Fu
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
| | - Guiping Li
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
| | - Faguang Hu
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
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Kassaw C, Regasa R, Negash M, Alemwork A, Abebe L, Yimer S, Anbesaw T, Alemayehu S. Problematic coffee use and associated factors among medical and health science students in Dilla University, Ethiopia. SAGE Open Med 2024; 12:20503121241235455. [PMID: 38533201 PMCID: PMC10964470 DOI: 10.1177/20503121241235455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 02/08/2024] [Indexed: 03/28/2024] Open
Abstract
Objective Coffee holds a cherished place in Ethiopian culture, its consumption among students raises concerns despite its perceived benefits for alertness and productivity. Moderate caffeine intake remains unproblematic, but exceeding 400 mg daily can trigger detrimental health effects such as fatigue, memory impairment, and even attention-deficit disorder. Research on problematic coffee use among young adults, specifically Ethiopian students, remains limited, hindering our understanding of its potential scope and impact. To address this knowledge gap, researchers at Dilla University, Ethiopia, undertook a comprehensive study in 2022, focusing on the university's student population. This investigation holds significant potential to unveil the previously obscured landscape of excessive coffee consumption in this demographic and inform future research and potential interventions. Methodology An institutional-based cross-sectional study design was conducted in August-July, 2022. To measure problematic coffee use, this study used the Diagnostic Statistical Manual five criteria for substance use disorder. Those who scored >2 out of 11 criteria were considered to have problematic coffee use. To measure a significant association between the outcome and independent variable, a multivariable logistic regression analysis at p < 0.05 and 95% confidence interval was employed. Result This study included 414 respondents. More than half of the respondents, 347 (59.7%) were male. Out of all respondents, 182 (44.0%) had a boy/girlfriend. Nearly half of the respondents, 218 (52.7%) were orthodox, Christian religion followers. According to this study's findings, 137 (33.1%) respondents were considered to have problematic coffee use. Multivariable logistic regression analysis showed that 5-10 years duration of coffee use (AOR = 4.62, 95% CI: 2.96-7.85; p = 0.001), start to use coffee before joining university (AOR = 2.977, 95% CI: 1.332-6.653; p = 0.008) and 6-9 cups of daily coffee use (AOR = 3.26, 95% CI: 2.14-5.89; p = 0.00) were associated with problematic coffee use. Conclusion This study showed that one-third of the respondents had problematic coffee use. The starting point, duration, and amount of use had a strong association with problematic coffee use. Hence, focusing on addressing the mental health challenges associated with problematic/excessive coffee consumption among higher education students is advisable. Additionally, promoting awareness of problematic/excessive coffee use and its potential remedies is recommended.
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Affiliation(s)
| | - Rediet Regasa
- Department of Psychiatry, Dilla University, Dilla, Ethiopia
| | - Misrak Negash
- Department of Psychiatry, Dilla University, Dilla, Ethiopia
| | - Amare Alemwork
- Department of Psychiatry, Dilla University, Dilla, Ethiopia
| | - Lulu Abebe
- Department of Psychiatry, Dilla University, Dilla, Ethiopia
| | - Solomon Yimer
- Department of Psychiatry, College of Medicine and Health Science, Wollo University, Dessie, Ethiopia
| | - Tamrat Anbesaw
- Department of Psychiatry, College of Medicine and Health Science, Wollo University, Dessie, Ethiopia
| | - Selamawit Alemayehu
- Departments of Psychiatry, St. Paul Hospital Millennium Medical College, Addis Ababa, Ethiopia
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5
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Yust BG, Wilkinson F, Rao NZ. Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review. Antioxidants (Basel) 2023; 13:29. [PMID: 38247454 PMCID: PMC10812495 DOI: 10.3390/antiox13010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/12/2023] [Accepted: 12/14/2023] [Indexed: 01/23/2024] Open
Abstract
Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity.
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Affiliation(s)
- Brian G. Yust
- College of Humanities & Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA
| | - Frank Wilkinson
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
| | - Niny Z. Rao
- Department of Biological and Chemical Sciences, College of Life Sciences, Thomas Jefferson University, Philadelphia, PA 19144, USA; (F.W.); (N.Z.R.)
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6
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Cerca NF, DePaula J, Calado VMA, Antônio L Miguel M, Farah A. Bioactive profile and microbiological safety of Coffea arabica and Coffea canephora beverages obtained by innovative cold extraction methods (cold brews). Food Res Int 2023; 174:113667. [PMID: 37981379 DOI: 10.1016/j.foodres.2023.113667] [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: 07/19/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Coffee cold brews have been gaining prominence and popularity among consumers worldwide. However, only a few studies have systematically analyzed their chemical composition or evaluated microbiological safety aspects. This study aimed to evaluate the survival of Bacillus cereus and Escherichia coli in cold brews prepared from roasted and ground Coffea arabica and C. canephora seeds using the following preparation methods: immersion without filter (INF), immersion in a cotton filter bag (ICF), vacuum (Vac.) and cold dripping (Drip.). Traditional hot dripping methods using filter paper (HDFP) and cotton filter (HDCF) were also tested for comparison. Water at 4 °C or 25 °C was intentionally contaminated (105 CFU/mL) with cells of Escherichia coli ATCC 25922 (EC) and Bacillus cereus F4433 (BC) before coffee extraction and refrigeration at 4 °C. Coffee concentrations of 5, 10, and 15% were tested. Analyses of pH, soluble solids, nine chlorogenic acids and two lactones (CGA), caffeine, trigonelline, and melanoidins were performed. Results were compared by ANOVA, followed by the Fisher's test, Pearson correlation, Variable Importance in Projection (VIP), and Cluster analyses, with a significance level of 5%. EC and BC were not detected (<10 CFU/mL and < 1 CFU/mL, respectively) after preparing C. arabica and C. canephora hot brews. In cold brews, the higher the extraction of soluble solids and bioactive compounds (with the highest occurring at 25 °C), the lower the counts of inoculated microorganisms during 24 h of storage. BC was not detected after 24 h of extraction and/or storage in the drinks obtained by ICF and Drip. at 5%, 10%, and 15% and INF and Vac. at 15%. EC was not detected in ICF and Drip. at 10 and 15%, and in INF at 15%. C. canephora brews exhibited higher levels of soluble solids, CGA, caffeine, and melanoidins than C. arabica brews. Based on these results, it can be concluded that in the absence of thermal processing as in hot brews, more concentrated cold brews, such as 15%, produced at 25 °C by dripping and immersion methods, are preferable for later dilution due to the higher content of soluble solids and bioactive compounds that contribute reducing the number of microorganisms in the beverage.
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Affiliation(s)
- Nathália F Cerca
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil; Food Microbiology Laboratory, Institute of Microbiology, UFRJ, Brazil.
| | - Juliana DePaula
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
| | | | | | - Adriana Farah
- Food Chemistry and Bioactivity Laboratory & Coffee Research Core (NUPECAFÉ), Nutrition Institute, Federal University of Rio de Janeiro (UFRJ), Brazil.
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7
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Polanco-Estibález B, García-Santa-Cruz R, Queirós RP, Serment-Moreno V, González-Angulo M, Tonello-Samson C, Rivero-Pérez MD. High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage. Foods 2023; 12:4231. [PMID: 38231670 DOI: 10.3390/foods12234231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
Cold brew coffee (CBC) has gained in popularity due to its distinct sensory experience. However, CBC can pose a risk for bacterial pathogens if not stored properly. High-Pressure Processing (HPP) is a nonthermal technology that can improve the safety of CBC while maintaining its quality. In this study, CBC made from ground roasted coffee grains was processed at 600 MPa for 3 min and stored at 4 or 23 °C for 90 days. The microbiological quality indicators remained stable throughout the study period. Physicochemical and quality parameters, such as pH, total dissolved solids, titratable acidity, color, total phenolic compounds and antioxidant activity, were not significantly affected by HPP. Both unprocessed and HPP CBC samples showed changes in pH, titratable acidity and color stability after 60 days at 23 °C. Unprocessed CBC samples spiked with Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica showed decreased counts, but the pathogens were still detectable after 60 days at 4 °C and after 90 days at 23 °C. HPP achieved a >6-log10 reduction in the species tested, with non-detectable levels for at least 90 days at both storage temperatures. These findings suggest that HPP can effectively control vegetative pathogens and spoilage microorganisms in CBC while preserving its quality attributes.
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Affiliation(s)
- Berta Polanco-Estibález
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | - Rodrigo García-Santa-Cruz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza de Misael Bañuelos, 09001 Burgos, Spain
| | - Rui P Queirós
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | | | - Mario González-Angulo
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | - Carole Tonello-Samson
- Hiperbaric SA, Polígono Industrial Villalonquéjar, Calle Condado de Treviño, 09001 Burgos, Spain
| | - Maria D Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza de Misael Bañuelos, 09001 Burgos, Spain
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8
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Lee JY, Yau CY, Loh CYL, Lim WS, Teoh SE, Yau CE, Ong C, Thumboo J, Namasivayam VSO, Ng QX. Examining the Association between Coffee Intake and the Risk of Developing Irritable Bowel Syndrome: A Systematic Review and Meta-Analysis. Nutrients 2023; 15:4745. [PMID: 38004138 PMCID: PMC10674416 DOI: 10.3390/nu15224745] [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: 10/16/2023] [Revised: 11/05/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Irritable bowel syndrome (IBS) is a highly prevalent disorder of brain-gut interaction with a significant impact on quality of life. Coffee is a widely consumed beverage with numerous bioactive compounds that have potential effects on human health and disease states. Current studies on the effect of regular coffee consumption on the risk of developing IBS symptoms have yielded conflicting results. This systematic review and meta-analysis aimed to determine whether coffee intake is associated with developing IBS. A systematic literature search was performed in three electronic databases, namely PubMed, EMBASE, and The Cochrane Library, from inception until 31 March 2023. All original studies reporting associations between coffee intake and IBS were considered for inclusion. Odds ratios (ORs) were calculated for each study, and estimates were pooled, and where appropriate, 95% confidence intervals (95% CI) and p-values were calculated. Eight studies comprising 432,022 patients were included in the final meta-analysis. Using a fixed-effects model, coffee drinkers (any intake) had a reduced likelihood of developing IBS compared to controls, with a pooled OR of 0.84 (95% CI: 0.80 to 0.84). Sensitivity analysis confirmed the stability of the estimates. Future research should prioritise prospective cohort studies that are robust and closely track the development of incident IBS in previously healthy individuals.
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Affiliation(s)
- Jasmine Yiling Lee
- NUS Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Singapore
| | - Chun Yi Yau
- NUS Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Singapore
| | - Caitlin Yuen Ling Loh
- NUS Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Singapore
| | - Wei Shyann Lim
- NUS Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Singapore
| | - Seth En Teoh
- NUS Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Singapore
| | - Chun En Yau
- NUS Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117597, Singapore
| | - Clarence Ong
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore 117549, Singapore
| | - Julian Thumboo
- Health Services Research Unit, Singapore General Hospital, Singapore 169608, Singapore
- SingHealth Duke-NUS Medicine Academic Clinical Programme, Duke-NUS Medical School, Singapore 169857, Singapore
| | | | - Qin Xiang Ng
- Saw Swee Hock School of Public Health, National University of Singapore, Singapore 117549, Singapore
- Health Services Research Unit, Singapore General Hospital, Singapore 169608, Singapore
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9
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Santanatoglia A, Angeloni S, Bartolucci D, Fioretti L, Sagratini G, Vittori S, Caprioli G. Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations. Antioxidants (Basel) 2023; 12:1888. [PMID: 37891967 PMCID: PMC10604660 DOI: 10.3390/antiox12101888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/14/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned a different roasting degree, were used to prepare coffee brews following eight different preparation methods. Acrylamide was quantified using the HPLC-MS/MS instrument, while chlorogenic acids and caffeine were quantified using the HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity. The results showed that the main brewing parameters, which have the greatest influence on the final content of these compounds, were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder. In addition, the variables that have the greatest impact on the discrimination of the preparation methods studied are total chlorogenic acid content, TFC, TPC, caffeine and the DPPH assay. For this reason, the recipe and infusion parameters used for each of the extraction systems are the key factors that determine the extraction of coffee components and, consequently, the quality of the cup.
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Affiliation(s)
- Agnese Santanatoglia
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Simone Angeloni
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
| | - Davide Bartolucci
- Chemistry Interdisciplinary Project (ChIP), School of Science and Technology, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy;
| | - Lauro Fioretti
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy;
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP), School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (S.A.); (G.S.); (S.V.)
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10
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Barrera López JA, Hernández Carrión M. Functional properties and sensory profile of coffee prepared by different brewing methods. FOOD SCI TECHNOL INT 2023:10820132231205625. [PMID: 37801558 DOI: 10.1177/10820132231205625] [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: 10/08/2023]
Abstract
Coffee is one of the main sources of antioxidants in the diet of many countries. The purpose of this research was to assess the effect of different brewing methods, particle size, and coffee quality on the total phenolic content, antioxidant capacity (AC), and sensory profile of the beverage. The brewing methods yielded differences in taste with higher bitterness in immersion methods. However, the main factors that influenced coffee extraction and taste were particle size and coffee type. A finer particle size allowed for greater phenolic and caffeine (CA) extraction (2.82 mg GA/mL; 1.01 mg CA/mL), resulting in higher bitterness and astringency. Additionally, the type of coffee resulted in a higher CA content in commercial coffee (Specialty: 0.72 ± 0.10 mg CA/mL; Commercial: 1.13 ± 0.14 mg CA/mL). The results showed that using a ratio of 1:20 and 1:15 for commercial and specialty coffee, respectively, yielded differences in AC using the DPPH method (Specialty: 11.54 ± 1.12 µmol/mL; Commercial: 10.20 ± 1.88 µmol/mL) but not with the ABTS method (Specialty: 10.38 ± 1.23 µmol/mL; Commercial: 10.37 ± 1.13 µmol/mL). Similarly to the ABTS method, no differences in the total phenol content of the coffee cup were observed (Specialty: 2.52 ± 0.40 mg/mL; Commercial: 2.43 ± 0.28 mg/mL). Thus, the findings suggest that specialty coffee offers consumers a more balanced cup with less CA content. This allows for more coffee consumption without an excessive intake of CA. However, consumers can adjust the functionality, sensory profile, and CA content of a coffee cup by modifying the particle size and the brewing method used.
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Affiliation(s)
- Jenny A Barrera López
- Chemical and Food Engineering Department, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - María Hernández Carrión
- Chemical and Food Engineering Department, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
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11
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Santanatoglia A, Alessandroni L, Fioretti L, Sagratini G, Vittori S, Maggi F, Caprioli G. Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits. Foods 2023; 12:3199. [PMID: 37685132 PMCID: PMC10486461 DOI: 10.3390/foods12173199] [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: 07/28/2023] [Revised: 08/09/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded Coffea arabica from Kenya. Partial Least Square Discriminant analysis and hierarchical clustering were applied as multivariate statistical tools in data analysis. The results showed good discrimination and a clear clustering of the groups of samples based on their volatile profiles. Similarities were found related to the filter material and shape used for the extraction. Samples extracted with paper filters (V60 and AeroPress) resulted in higher percentages of caramel-, and flowery-related compounds, while from metal filter samples (Pure Brew and French Press), more fruity and roasted coffees were obtained. Discriminant analysis allowed the identification of eight compounds with a high VIP (variable important in projection) discriminant value (i.e., >1), with 2-furanmethanol being the main feature in discrimination. Sensorial analyses were carried out through an expert panel test. The main evaluations revealed the French Press system as the lowest-scored sample in all the evaluated parameters, except for acidity, where its score was similar to V60. In conclusion, the data obtained from GC-MS analyses were in line with the sensorial results, confirming that the extraction process plays a fundamental role in the flavor profile of filter coffee beverages.
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Affiliation(s)
- Agnese Santanatoglia
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Laura Alessandroni
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
| | - Lauro Fioretti
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Filippo Maggi
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
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12
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Machado F, Coimbra MA, Castillo MDD, Coreta-Gomes F. Mechanisms of action of coffee bioactive compounds - a key to unveil the coffee paradox. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37338423 DOI: 10.1080/10408398.2023.2221734] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2023]
Abstract
The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional food. Coffee intake has been related with several health-promoting properties such as neuroprotective (caffeine, chlorogenic acids and melanoidins), anti-inflammatory (caffeine, chlorogenic acids, melanoidins, diterpenes), microbiota modulation (polysaccharides, melanoidins, chlorogenic acids), immunostimulatory (polysaccharides), antidiabetic (trigonelline, chlorogenic acids), antihypertensive (chlorogenic acids) and hypocholesterolemic (polysaccharides, chlorogenic acids, lipids). Nevertheless, caffeine and diterpenes are coffee components with ambivalent effects on health. Additionally, a large range of potentially harmful compounds, including acrylamide, hydroxymethylfurfural, furan, and advanced glycation end products, are formed during the roasting of coffee and are present in the beverages. However, coffee beverages are part of the daily human dietary healthy habits, configuring a coffee paradox.
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Affiliation(s)
- Fernanda Machado
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
| | | | - Filipe Coreta-Gomes
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Aveiro, Portugal
- Department of Chemistry, Coimbra Chemistry Centre - Institute of Molecular Sciences (CQC-IMS), University of Coimbra, Coimbra, Portugal
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13
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Zakaria NH, Whanmek K, Thangsiri S, Chathiran W, Srichamnong W, Suttisansanee U, Santivarangkna C. Optimization of Cold Brew Coffee Using Central Composite Design and Its Properties Compared with Hot Brew Coffee. Foods 2023; 12:2412. [PMID: 37372624 DOI: 10.3390/foods12122412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/11/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The cold brew coffee (CBC) trend is increasing globally; nevertheless, there is limited literature on this popular beverage. Many studies have focused on the health benefits of green coffee beans and coffee brewed by conventional hot water methods. Thus, whether cold brew conveys similar benefits is still unclear. This study aimed to investigate the influences of brewing conditions on physicochemical properties using response surface methodology in order to optimize the brewing parameters and compare the resulting CBC with the coffee from the French Press method. Central Composite Design was used to evaluate the effects and optimize the brewing parameters (i.e., water temperature, coffee-to-water ratio (C2WR), coffee mesh size, and extraction time) on total dissolved solids (TDS). Physicochemical properties, antioxidant activity, volatile compounds, and organic acids were compared between CBC and its French Press counterpart. Our results showed that water temperature, C2WR, and coffee mesh size significantly influenced the TDS of CBC. The optimized brewing conditions were water temperature (4 °C), C2WR (1:14), coffee mesh size (0.71 mm), and 24-h extraction time. At similar TDS, caffeine content, volatile compounds, and organic acids were higher in CBC, while other properties showed no significant difference. In conclusion, this study showed that at similar TDS, CBC has characteristics generally similar to hot brew coffee, except for the caffeine and sensory-related compound content. The model for the prediction of TDS from this study may benefit food services or industries for the optimization of brewing conditions to obtain different characteristics of CBC.
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Affiliation(s)
- Nur Hadiyani Zakaria
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Kanyawee Whanmek
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Sirinapa Thangsiri
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Wimonphan Chathiran
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Warangkana Srichamnong
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Uthaiwan Suttisansanee
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chalat Santivarangkna
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
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14
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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:ijerph20085586. [PMID: 37107868 PMCID: PMC10138461 DOI: 10.3390/ijerph20085586] [Citation(s) in RCA: 0] [Impact Index Per Article: 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
- Correspondence:
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15
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Nerurkar PV, Yokoyama J, Ichimura K, Kutscher S, Wong J, Bittenbender HC, Deng Y. Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee ( Coffea arabica). Metabolites 2023; 13:412. [PMID: 36984852 PMCID: PMC10051321 DOI: 10.3390/metabo13030412] [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: 01/06/2023] [Revised: 03/01/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
In the United States, besides the US territory Puerto Rico, Hawai'i is the only state that grows commercial coffee. In Hawai'i, coffee is the second most valuable agricultural commodity. Health benefits associated with moderate coffee consumption, including its antioxidant capacity, have been correlated to its bioactive components. Post-harvest techniques, coffee variety, degree of roasting, and brewing methods significantly impact the metabolites, lipids, minerals, and/or antioxidant capacity of brewed coffees. The goal of our study was to understand the impact of roasting and brewing methods on metabolites, lipids, biogenic amines, minerals, and antioxidant capacity of two Hawai'i-grown coffee (Coffea arabica) varieties, "Kona Typica" and "Yellow Catuai". Our results indicated that both roasting and coffee variety significantly modulated several metabolites, lipids, and biogenic amines of the coffee brews. Furthermore, regardless of coffee variety, the antioxidant capacity of roasted coffee brews was higher in cold brews. Similarly, total minerals were higher in "Kona Typica" cold brews followed by "Yellow Catuai" cold brews. Hawai'i-grown coffees are considered "specialty coffees" since they are grown in unique volcanic soils and tropical microclimates with unique flavors. Our studies indicate that both Hawai'i-grown coffees contain several health-promoting components. However, future studies are warranted to compare Hawai'i-grown coffees with other popular brand coffees and their health benefits in vivo.
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Affiliation(s)
- Pratibha V. Nerurkar
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jennifer Yokoyama
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Kramer Ichimura
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Shannon Kutscher
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Jamie Wong
- Laboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resources (CTAHR), University of Hawai‘i at Manoa (UHM), Honolulu, HI 96822, USA
| | - Harry C. Bittenbender
- Department of Tropical Plant and Soil Sciences (TPSS), CTAHR, UHM, Honolulu, HI 96822, USA
| | - Youping Deng
- Bioinformatics Core, Departmentt of Quantitative Health Sciences, University of Hawai‘i Cancer Center (UHCC), John A. Burns School of Medicine (JABSOM), UHM, Honolulu, HI 96813, USA
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16
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Bevilacqua E, Cruzat V, Singh I, Rose’Meyer RB, Panchal SK, Brown L. The Potential of Spent Coffee Grounds in Functional Food Development. Nutrients 2023; 15:nu15040994. [PMID: 36839353 PMCID: PMC9963703 DOI: 10.3390/nu15040994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Coffee is a popular and widely consumed beverage worldwide, with epidemiological studies showing reduced risk of cardiovascular disease, cancers and non-alcoholic fatty liver disease. However, few studies have investigated the health effects of the post-brewing coffee product, spent coffee grounds (SCG), from either hot- or cold-brew coffee. SCG from hot-brew coffee improved metabolic parameters in rats with diet-induced metabolic syndrome and improved gut microbiome in these rats and in humans; further, SCG reduced energy consumption in humans. SCG contains similar bioactive compounds as the beverage including caffeine, chlorogenic acids, trigonelline, polyphenols and melanoidins, with established health benefits and safety for human consumption. Further, SCG utilisation could reduce the estimated 6-8 million tonnes of waste each year worldwide from production of coffee as a beverage. In this article, we explore SCG as a major by-product of coffee production and consumption, together with the potential economic impacts of health and non-health applications of SCG. The known bioactive compounds present in hot- and cold-brew coffee and SCG show potential effects in cardiovascular disease, cancer, liver disease and metabolic disorders. Based on these potential health benefits of SCG, it is expected that foods including SCG may moderate chronic human disease while reducing the environmental impact of waste otherwise dumped in landfill.
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Affiliation(s)
- Elza Bevilacqua
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Vinicius Cruzat
- Faculty of Health, Southern Cross University, Gold Coast, QLD 4225, Australia
| | - Indu Singh
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Roselyn B. Rose’Meyer
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
| | - Sunil K. Panchal
- School of Science, Western Sydney University, Richmond, NSW 2753, Australia
| | - Lindsay Brown
- School of Pharmacy and Medical Sciences, Griffith University, Gold Coast, QLD 4222, Australia
- Correspondence: ; Tel.: +61-433-062-123
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17
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Angeloni G, Masella P, Spadi A, Guerrini L, Corti F, Bellumori M, Calamai L, Innocenti M, Parenti A. Using ground coffee particle size and distribution to remodel beverage properties. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04210-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
AbstractThis study examined the influence of ground coffee granulometry and particle distribution on extraction parameters. They have been investigated the physicochemical properties, and the bioactive and volatile compound content in coffee obtained by a conventional filter method, the French Press, as a function of particle size and distribution. Some samples have been used for the extraction the directly the grinding machine, set at different grinding grade, and other samples have been seed before the usage in order to reproduce samples at different particle size class very homogeneous. The results showed that bioactive and volatile compounds are released differently in the beverages depending on the specific particle size. The results have been demonstrated that a homogeneous grind was more deficient in bioactive compounds and total dissolved solids than a classical, bimodal grind. Moreover, extraction from a very fine homogeneous grind was poorest with respect to these compounds, despite the greater surface in contact with the solvent. Conversely, bimodal grinds obtained conventional by the grinding machine, which were more heterogeneous from a granulometric point of view, were found to be richer in volatile organic and bioactive compounds. The study highlights that the grind plays a key role in producing well-extracted coffee and, therefore, in making the most of the potential inherent in the roasted bean.
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18
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Barrea L, Pugliese G, Frias-Toral E, El Ghoch M, Castellucci B, Chapela SP, Carignano MDLA, Laudisio D, Savastano S, Colao A, Muscogiuri G. Coffee consumption, health benefits and side effects: a narrative review and update for dietitians and nutritionists. Crit Rev Food Sci Nutr 2023; 63:1238-1261. [PMID: 34455881 DOI: 10.1080/10408398.2021.1963207] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Coffee is one of the most popular beverages worldwide; however, its impact on health outcomes and adverse effects is not fully understood. The current review aims to establish an update about the benefits of coffee consumption on health outcomes highlighting its side effects, and finally coming up with an attempt to provide some recommendations on its doses. A literature review using the PubMed/Medline database was carried out and the data were summarized by applying a narrative approach using the available evidence based on the literature. The main findings were the following: first, coffee may contribute to the prevention of inflammatory and oxidative stress-related diseases, such as obesity, metabolic syndrome and type 2 diabetes; second, coffee consumption seems to be associated with a lower incidence of several types of cancer and with a reduction in the risk of all-cause mortality; finally, the consumption of up to 400 mg/day (1-4 cups per day) of caffeine is safe. However, the time gap between coffee consumption and some drugs should be taken into account in order to avoid interaction. However, most of the data were based on cross-sectional or/and observational studies highlighting an association of coffee intake and health outcomes; thus, randomized controlled studies are needed in order to identify a causality link.
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Affiliation(s)
- Luigi Barrea
- Dipartimento di Scienze Umanistiche, Università Telematica Pegaso, Via Porzio, Centro Direzionale, isola F2, 80143 Napoli, Italy
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Gabriella Pugliese
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Evelyn Frias-Toral
- School of Medicine, Universidad Católica Santiago de Guayaquil, Guayaquil, Ecuador
| | - Marwan El Ghoch
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, P.O. Box 11-5020 Riad El Solh, Beirut 11072809, Lebanon
| | - Bianca Castellucci
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Sebastián Pablo Chapela
- Universidad de Buenos Aires, Facultad de Medicina, Departamento de Bioquímica Humana, Buenos Aires, Argentina
- Hospital Británico de Buenos Aires, Departamento de Terapia Intensiva, Buenos Aires, Argentina
| | | | - Daniela Laudisio
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Silvia Savastano
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Annamaria Colao
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Cattedra Unesco "Educazione alla salute e allo sviluppo sostenibile", University Federico II, Naples, Italy
| | - Giovanna Muscogiuri
- Centro Italiano per la cura e il Benessere del paziente con Obesità (C.I.B.O), Endocrinology Unit, Department of Clinical Medicine and Surgery, University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
- Cattedra Unesco "Educazione alla salute e allo sviluppo sostenibile", University Federico II, Naples, Italy
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19
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Santanatoglia A, Caprioli G, Cespi M, Ciarlantini D, Cognigni L, Fioretti L, Maggi F, Mustafa AM, Nzekoue F, Vittori S. A comprehensive comparative study among the newly developed Pure Brew method and classical ones for filter coffee production. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Jeszka-Skowron M, Frankowski R, Zgoła-Grześkowiak A, Płatkiewicz J. Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans. Antioxidants (Basel) 2022; 12:antiox12010095. [PMID: 36670958 PMCID: PMC9855040 DOI: 10.3390/antiox12010095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/04/2023] Open
Abstract
Coffee is one of the most popular beverages in the world. Therefore, this study analyzed 49 coffee samples of Arabica and Robusta species of different geographical origins and the treatment of beans including three degrees of roasting with the use of LC-MS/MS. This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. Kopi Luwak showed higher levels of caffeine and theophylline in comparison to the analyzed washed and unwashed Arabica coffees, as well as a different proportion of caffeoylquinic isomers. There was no difference between Kopi Luwak and other Arabica coffees in terms of the concentration of vitamin B3, amines, and phenolic acids. This was confirmed in PCA. The steaming and roasting of beans as well as the addition of black beans influence the concentration of 4-CQA and the nicotinic, ferulic, and quinic acids content.
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21
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The effect of the chemical composition on the sensory characterization of Ecuadorian coffee. Curr Res Food Sci 2022; 5:2022-2032. [PMID: 36337914 PMCID: PMC9634151 DOI: 10.1016/j.crfs.2022.10.023] [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: 06/13/2022] [Revised: 09/26/2022] [Accepted: 10/19/2022] [Indexed: 11/21/2022] Open
Abstract
The study aims to test if Ecuadorean coffee's symbolic and material contents agree with the instrumental analysis and grading protocols. We studied the relationship between the chemical composition and the organoleptic characteristics of eight non-specialty and six specialty coffee samples. Firstly, the study addresses the grading following the Specialty Coffee American Association (SCAA) method. The second stage focuses on the qualitative composition of the coffee brews employing GC-MS and caffeine concentrations using HPLC. Then, we employed statistical tools such as Cohen's concordance coefficients, dissimilarity dendrograms, and linear correlations between the chemical compounds in the beverage and the attributes' scores. The grading panel consisted of 6 semi-trained-testers who would assess if the primary cultural capital can provide a criterion to identify specialty coffee. The variety of compounds allowed the evaluators to distinguish between commercial and specialty coffees. However, the composition analysis identified molecules that would imply greater gradation in the tasting, a prevision that was not reflected in the results. Finally, we confirmed that basic training could create cultural capital to distinguish non-specialties from specialty coffees through their chemistry and organoleptic attributes.
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22
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Chen C, Kuo Y, Fang M. Study on coffee flavour of various pour‐over brews. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Chien‐Li Chen
- Department of Food Science, College of Live Science National Taiwan Ocean University Keelung City Taiwan
| | - Yu‐Hsuan Kuo
- Department of Food Science, College of Live Science National Taiwan Ocean University Keelung City Taiwan
| | - Mingchih Fang
- Department of Food Science, College of Live Science National Taiwan Ocean University Keelung City Taiwan
- National Taiwan Ocean University Center of Excellence for the Oceans
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Physicochemical Analysis of Cold Brew and Hot Brew Peaberry Coffee. Processes (Basel) 2022. [DOI: 10.3390/pr10101989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Peaberry coffee is the result of a natural mutation of coffee beans, and they make up only about 5–7% of coffee crops. A typical coffee cherry contains two seeds that are developed against each other, resulting in the distinctive half-rounded shape of coffee beans. However, failing to fertilize both ovules of one of the seeds or failure in endosperm development can cause only one of the seeds to develop, resulting in smaller, denser beans with a more domed shape. Peaberry coffees are said to be sweeter, lighter, and more flavorful since the peaberry beans receive all nutrients from the coffee cherry. Due to its exclusive nature, the chemical characteristic of peaberry coffee is not well understood. This study explores the acidities and antioxidant activity of peaberry coffee sourced from multiple regions. Total antioxidant capacity, total caffeoylquinic acid (CQA), total caffeine concentration, and pH levels were evaluated for peaberry coffee extracts prepared by cold and hot brewing methods. Little correlation between antioxidant activity and the concentrations of caffeine and CQA in peaberry beans was shown. Six methods were performed for the characterization of total antioxidant capacity including cyclic voltammetry, ABTS assay, and FRAP assay. Peaberry bean extract demonstrated higher average total caffeine concentrations compared to traditional coffee bean extracts.
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Portillo OR. El procesamiento del grano de café. Del tueste a la infusión. BIONATURA 2022. [DOI: 10.21931/rb/2022.07.03.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El café es una de las bebidas más consumidas en el mundo y su popularidad no está basada en su valor nutricional o sus potenciales beneficios a la salud, si no en su sabor placentero y las propiedades estimulantes de la cafeína. Esto es respaldado por las últimas estadísticas publicadas por la Organización Internacional del Café (ICO, por sus siglas en inglés) según la cual aproximadamente 1.4 billones de tazas de café son consumidas diariamente además del hecho de que la taza de consumo global se ha duplicado en los últimos 50 años por causa de la apertura de nuevos mercados.
La amplia aceptación del café está ligada a sus propiedades sensoriales las cuales a su vez están fuertemente influenciadas por una cadena de eventos que inician desde la cosecha y las practicas postcosecha (i.e., fermentación, lavado, secado, tamizado, eliminación de granos defectuosos y almacenamiento), seguidas por el tueste, molido y empacado del producto para su posterior comercialización. No obstante, existen otros factores que también afectan las propiedades organolépticas de la bebida tales como, pero no limitado a: el pH y temperatura del agua, las mezclas realizadas antes o después del tueste, la especie y/o variedad de café, las adulteraciones, la incorporación de aditivos, el método de preparación de la bebida, el tipo de recipiente en el que se sirve la infusión, entre otros.
El presente artículo presenta una breve descripción de los factores que afectan la calidad de la taza relacionados con el procesamiento del grano oro del café. Sin embargo, aunque los factores ya mencionados son tomados en consideración por los catadores, para fines comerciales, la calidad del café está y siempre estará en manos del consumidor. Después de todo la mejor prueba es cuando la persona lo prueba.
Palabras clave: organoléptica, perfil de tueste, endotérmica, exotérmico, ma-croscópica, microscópica, reacción Maillard, caramelización.
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Affiliation(s)
- Ostilio R. Portillo
- Facultad de Ingeniería, Universidad Nacional Autónoma de Honduras, (UNAH), Tegucigalpa, Honduras
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25
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Yust BG, Rao NZ, Schwarzmann ET, Peoples MH. Quantification of Spent Coffee Ground Extracts by Roast and Brew Method, and Their Utility in a Green Synthesis of Gold and Silver Nanoparticles. Molecules 2022; 27:molecules27165124. [PMID: 36014362 PMCID: PMC9413573 DOI: 10.3390/molecules27165124] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/31/2022] [Accepted: 08/08/2022] [Indexed: 11/18/2022] Open
Abstract
Nanotechnology has become increasingly important in modern society, and nanoparticles are routinely used in many areas of technology, industry, and commercial products. Many species of nanoparticle (NP) are typically synthesized using toxic or hazardous chemicals, making these methods less environmentally friendly. Consequently, there has been growing interest in green synthesis methods, which avoid unnecessary exposure to toxic chemicals and reduce harmful waste. Synthesis methods which utilize food waste products are particularly attractive because they add value and a secondary use for material which would otherwise be disposed of. Here, we show that spent coffee grounds (SCGs) that have already been used once in coffee brewing can be easily used to synthesize gold and silver NPs. SCGs derived from medium and dark roasts of the same bean source were acquired after brewing coffee by hot brew, cold brew, and espresso techniques. The total antioxidant activity (TAC) and total caffeoylquinic acid (CQA) of the aqueous SCG extracts were investigated, showing that hot brew SCGs had the highest CQA and TAC levels, while espresso SCGs had the lowest. SCG extract proved effective as a reducing agent in synthesizing gold and silver NPs regardless of roast or initial brew method.
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Affiliation(s)
- Brian G. Yust
- Department of Physics, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
- Correspondence: ; Tel.: +1-(215)-951-2879
| | - Niny Z. Rao
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
| | - Evan T. Schwarzmann
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
| | - Madisyn H. Peoples
- Department of Chemistry and Biochemistry, Thomas Jefferson University, East Falls Campus, Philadelphia, PA 19144, USA
- College of Computing & Informatics, Drexel University, 3675 Market St., Philadelphia, PA 19144, USA
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Zhang L, Wang X, Manickavasagan A, Lim LT. Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100113] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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27
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Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water. BEVERAGES 2022. [DOI: 10.3390/beverages8020032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into what happens when these known interactions are transferred to more complex solutions are scarce. In this study, we investigated the differences in taste interactions between an aqueous matrix and a cold-brewed coffee matrix. Two sub-studies were conducted. In one, six aqueous samples were evaluated by 152 naïve consumers; in the other six cold-brewed coffee samples were evaluated by 115 naïve consumers. In both studies participants tasted samples with no addition or with addition of either sucrose, citric acid, tartaric acid, or a mix of sucrose and either of the acids. Results showed that the sweetness of sucrose was suppressed by both citric acid and tartaric acid in both matrices. The sourness of both citric acid and tartaric acid was suppressed in the aqueous matrix, but only the sourness of tartaric was suppressed in the coffee matrix. Generally, the suppression was lower in the coffee matrix compared to the aqueous matrix. In conclusion, results from taste interaction studies conducted on aqueous matrices can to some extent, with caution, be interpolated to more complex matrices. Importantly, suppression effects might diminish with an increase in matrix complexity.
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Liu E, Han L, Fan X, Yang Z, Jia Z, Shi S, Huang Y, Cai L, Yuan X. New rapid detection method of total chlorogenic acids in plants using SERS based on reusable Cu 2O-Ag substrate. Talanta 2022; 247:123552. [PMID: 35594836 DOI: 10.1016/j.talanta.2022.123552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/18/2022] [Accepted: 05/12/2022] [Indexed: 10/18/2022]
Abstract
A new method for rapidly detecting of total chlorogenic acids (CGAs) in plants by surface-enhanced Raman spectroscopy (SERS) based on reusable Cu2O-Ag substrate was developed in this study. The Cu2O-Ag substrate prepared by the in-situ growth method had high uniformity with peak intensity relative standard deviation (RSD) of 5.27%, repeatability with peak intensity RSD of 3.58%, and sensitivity with an analytical enhancement factor of 1.27 × 105 for detecting CGAs. Furthermore, the substrate had excellent reusability, after it was reused for seven cycles, the signal strength of CGAs was still above 80% of initial. Compared with the standard method of high-performance liquid chromatography (HPLC), the SERS method can successfully analyze the contents of total CGAs in plants, such as Stevia rebaudiana leaves, coffee beans, Lonicera japonica leaves, and Eucommia ulmoides flowers, with recovery rate from 93.26% to 112.65%, and the limit of detection was 0.13 μg/mL. The total CGAs content of Stevia rebaudiana leaves samples detected by HPLC and SERS have good consistency with R = 0.9760 and RMSE = 3286 mg/kg. Furthermore, the SERS method only needed less than 1 min, one standard and reusable substrate in this study to analyze, which can further reduce the cost of method analysis. Therefore, the SERS method with the appropriate substrate can provide a rapid, accurate, and economic way to detect the total CGAs in plants.
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Affiliation(s)
- Erwei Liu
- College of Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Lujia Han
- College of Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Xia Fan
- Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing, 100081, PR China
| | - Zengling Yang
- College of Engineering, China Agricultural University, Beijing, 100083, PR China.
| | - Zheng Jia
- Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing, 100081, PR China
| | - Suan Shi
- College of Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Yuanping Huang
- College of Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Linwei Cai
- College of Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Xiangru Yuan
- College of Engineering, China Agricultural University, Beijing, 100083, PR China
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29
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Foam Characteristics and Sensory Analysis of Arabica Coffee, Extracted by Espresso Capsule and Moka Methods. BEVERAGES 2022. [DOI: 10.3390/beverages8020028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The coffee extraction methods modify the structure of the foam (when it is present) and the sensory profile of the beverage. In this research, three ways of extracting and two varieties of 100% Arabica were compared. Nineteen bars and fifteen bars were applied to the coffee thanks to the use of compatible capsules and machines. The method with the moka was considered, which acts at low pressures and does not allow the formation of foam (crema). In addition, the Brazil and Guatemala Arabica varieties were considered to understand the extent to which Arabica coffee can respond in structural and sensorial terms to the extraction techniques applied. The results show that 19-bar espresso coffees have a very stable crema with very small bubbles, which give a uniform and fine structure to the coffee crema. On the contrary, the pressure at 15 bars generates more unstable foams and bubbles that tend to be disproportionate, with more marked effects in the Brazil variety. The sensory profiles of the coffees respond to the extraction techniques applied. While the coffee extracted with the moka has sensory descriptors with rather low values, those obtained at 19 and 15 bars have much wider profiles. In conclusion, different pressure intensities to the coffee extraction affect the quality of crema and the solubilization of organoleptically active compounds.
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Chongsrimsirisakhol O, Pirak T. Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2056197] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Tantawan Pirak
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
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Farag MA, Zayed A, Sallam IE, Abdelwareth A, Wessjohann LA. Metabolomics-Based Approach for Coffee Beverage Improvement in the Context of Processing, Brewing Methods, and Quality Attributes. Foods 2022; 11:foods11060864. [PMID: 35327289 PMCID: PMC8948666 DOI: 10.3390/foods11060864] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/15/2022] [Accepted: 03/15/2022] [Indexed: 02/01/2023] Open
Abstract
Coffee is a worldwide beverage of increasing consumption, owing to its unique flavor and several health benefits. Metabolites of coffee are numerous and could be classified on various bases, of which some are endogenous to coffee seeds, i.e., alkaloids, diterpenes, sugars, and amino acids, while others are generated during coffee processing, for example during roasting and brewing, such as furans, pyrazines, and melanoidins. As a beverage, it provides various distinct flavors, i.e., sourness, bitterness, and an astringent taste attributed to the presence of carboxylic acids, alkaloids, and chlorogenic acids. To resolve such a complex chemical makeup and to relate chemical composition to coffee effects, large-scale metabolomics technologies are being increasingly reported in the literature for proof of coffee quality and efficacy. This review summarizes the applications of various mass spectrometry (MS)- and nuclear magnetic resonance (NMR)-based metabolomics technologies in determining the impact of coffee breeding, origin, roasting, and brewing on coffee chemical composition, and considers this in relation to quality control (QC) determination, for example, by classifying defected and non-defected seeds or detecting the adulteration of raw materials. Resolving the coffee metabolome can aid future attempts to yield coffee seeds of desirable traits and best flavor types.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., Cairo 11562, Egypt
- Correspondence: (M.A.F.); (L.A.W.)
| | - Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Elguish Street (Medical Campus), Tanta 31527, Egypt;
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Gottlieb-Daimler-Str. 49, 67663 Kaiserslautern, Germany
| | - Ibrahim E. Sallam
- Pharmacognosy Department, College of Pharmacy, October University for Modern Sciences and Arts (MSA), 6th of October City 12566, Egypt;
| | - Amr Abdelwareth
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Ludger A. Wessjohann
- Leibniz Institute of Plant Biochemistry, Department of Bioorganic Chemistry, Weinberg 3, 06120 Halle, Germany
- Correspondence: (M.A.F.); (L.A.W.)
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Zhang L, Cao J, Yang H, Pham P, Khan U, Brown B, Wang Y, Zieneldien T, Cao C. Commercial and Instant Coffees Effectively Lower Aβ1-40 and Aβ1-42 in N2a/APPswe Cells. Front Nutr 2022; 9:850523. [PMID: 35369094 PMCID: PMC8965317 DOI: 10.3389/fnut.2022.850523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Accepted: 02/08/2022] [Indexed: 11/13/2022] Open
Abstract
Background Alzheimer's disease (AD) is a multifactorial neurological disease with neurofibrillary tangles and neuritic plaques as histopathological markers. Due to this, although AD is the leading cause of dementia worldwide, clinical AD dementia cannot be certainly diagnosed until neuropathological post-mortem evaluation. Coffee has been reported to have neurologically protective factors, particularly against AD, but coffee brand and type have not been taken into consideration in previous studies. We examined the discrepancies among popular commercial and instant coffees in limiting the development and progression through Aβ1-40 and Aβ1-42 production, and hypothesized that coffee consumption, regardless of brand or type, is beneficial for stalling the progression and development of Aβ-related AD. Methods Coffee samples from four commercial coffee brands and four instant coffees were purchased or prepared following given instructions and filtered for the study. 5, 2.5, and 1.25% concentrations of each coffee were used to treat N2a/APPswe cell lines. MTT assay was used to assess cell viability for coffee concentrations, as well as pure caffeine concentrations. Sandwich ELISA assay was used to determine Aβ concentration for Aβ1-40 and Aβ1-42 peptides of coffee-treated cells. Results Caffeine concentrations were significantly varied among all coffees (DC vs. MDC, PC, SB, NIN, MIN p < 0.05). There was no correlation between caffeine concentration and cell toxicity among brands and types of coffee, with no toxicity at 0.5 mg/ml caffeine and lower. Most coffees were toxic to N2a/APPswe cells at 5% (p < 0.05), but not at 2.5%. Most coffees at a 2.5% concentration reduced Aβ1-40 and Aβ1-42 production, with comparable results between commercial and instant coffees. Conclusion All coffees tested have beneficial health effects for AD through lowering Aβ1-40 and Aβ1-42 production, with Dunkin' Donuts® medium roast coffee demonstrating the most consistent and optimal cell survival rates and Aβ concentration. On the other hand, Starbucks® coffee exhibited the highest cell toxicity rates among the tested coffees.
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Affiliation(s)
- Lifang Zhang
- Department of Neurological Rehabilitation, The Affiliated Brain Hospital of Guangzhou Medical University, Guanzhou, China
| | - Jessica Cao
- Department of Kinesiology, Wiess School of Natural Sciences, Rice University, Houston, TX, United States
| | - Haiqiang Yang
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
| | - Phillip Pham
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
| | - Umer Khan
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
| | - Breanna Brown
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
| | - Yanhong Wang
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
| | - Tarek Zieneldien
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
| | - Chuanhai Cao
- Department of Pharmaceutical Sciences, Taneja College of Pharmacy, University of South Florida, Tampa, FL, United States
- Department of Neurology, College of Medicine, University of South Florida, Tampa, FL, United States
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Kusumah J, Gonzalez de Mejia E. Coffee constituents with antiadipogenic and antidiabetic potentials: A narrative review. Food Chem Toxicol 2022; 161:112821. [PMID: 35032569 DOI: 10.1016/j.fct.2022.112821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 01/01/2022] [Accepted: 01/10/2022] [Indexed: 12/18/2022]
Abstract
Coffee consumption has been associated with the reduction of several chronic diseases, including type 2 diabetes mellitus (T2DM) and obesity. The aim of this review was to summarize the research conducted in the last five years (or older, when appropriate) on the relationship between the consumption of coffee bioactive compounds, obesity, and T2DM. A bibliographic search was performed using the Web of Sciences, Scopus, and Google Scholar. Keywords used were "caffeine," "coffee," "coffee consumption," "coffee extraction," "coffee bioactive components," "chlorogenic acid," "obesity," "antidiabetic," and "antiadipogenic." Epidemiological, clinical, animal, and cell culture studies were reviewed. Caffeine, chlorogenic acid, and diterpenes have been identified as potential bioactive compounds in coffee that exhibit antiadipogenic and antidiabetic effects. The concentration of these compounds in coffee depends on the coffee preparation method. The relationship between coffee consumption and obesity risk is inconsistent, as not all results report a positive association. The addition of sugar and cream may be responsible for these mixed results. The consumption of coffee and its constituents is consistently associated with a lower T2DM risk. Caffeine, chlorogenic acids, and diterpenes have antidiabetic properties and are associated with these effects. The available data do not allow us to draw a conclusion on the effect of coffee or its constituents on adipogenesis. Therefore, more tightly controlled human intervention studies are required for a deeper understanding about this relationship.
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Affiliation(s)
- Jennifer Kusumah
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, 1201 West Gregory Drive, Urbana, IL, 61801, United States
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, 1201 West Gregory Drive, Urbana, IL, 61801, United States.
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Portela CDS, Almeida IFD, Reis TADD, Hickmann BRB, Benassi MDT. Effects of brewing conditions and coffee species on the physicochemical characteristics, preference and dynamics of sensory attributes perception in cold brews. Food Res Int 2022; 151:110860. [PMID: 34980396 DOI: 10.1016/j.foodres.2021.110860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 10/15/2021] [Accepted: 12/01/2021] [Indexed: 11/04/2022]
Abstract
The study aimed to assess the dominant sensory attributes and preference for cold brews prepared with different coffee species under different brewing conditions. Four beverages were brewed using Arabica and Robusta coffees with either a coarser coffee grind and extraction at 5 °C or a finer grind and extraction at 15 °C. Coffee flavor and bitter taste were dominant sensory attributes of all beverages, regardless of material and preparation. While there were no differences in preference, the composition and dominant sensory attributes differed among the cold brews. The use of different coffee species had a greater impact on the composition and the perception of the attributes of the cold brews than brewing conditions. Sourness and coffee flavor were more dominant in Arabica cold brews, which had higher trigonelline content and acidity, but bitter taste dominance was further reported. Meanwhile, bitterness and astringent sensation were more dominant in Robusta cold brews, with higher caffeine and total chlorogenic acid content; however, a high coffee flavor dominance was also observed.
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Affiliation(s)
- Claudimara da Silva Portela
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil.
| | - Isabela Fernanda de Almeida
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil
| | - Tamiris Aparecida Diniz Dos Reis
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil
| | - Bruna Raquel Böger Hickmann
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil
| | - Marta de Toledo Benassi
- Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, Km 6, Londrina, PR, Brazil
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Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Stanek N, Zarębska M, Biłos Ł, Barabosz K, Nowakowska-Bogdan E, Semeniuk I, Błaszkiewicz J, Kulesza R, Matejuk R, Szkutnik K. Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties. Sci Rep 2021; 11:21377. [PMID: 34725433 PMCID: PMC8560948 DOI: 10.1038/s41598-021-01001-2] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 10/20/2021] [Indexed: 11/22/2022] Open
Abstract
Cold brewing coffee has gained increasing popularity as a novel brewing method. A completely different flavour profile during cold brewing extraction (smooth and mild) is a result of the low-energy process, prolonged water-grind contact times and long preparation time. The aim of our research was to compare coffee drinks obtained with an innovative device for a faster, dynamic cold coffee extraction process (Hardtank) to drinks prepared traditionally in 24 h and hot brewed drinks. This study investigated the differences in chemical composition (volatile, non-volatile and lipid compounds), sensory properties and antioxidant capacity of coffee drinks from various extraction processes carried out at variable brewing temperatures, times and percolation modes. The results showed that the new cold maceration technique using coffee bed percolation (Hardtank) improved the quality of cold coffee drinks, making them similar in taste to hot coffee drinks. Among the studied extractions, the combination of a lower temperature (19.3 °C) and percolation process appeared to be the ideal setting for the most efficient extraction of compounds such as chlorogenic acids, gallic acid, caffeine, trigonelline, 5-(hydroxymethyl)furfural and lipids and consequently for their intake. In addition, FTIR spectra indicated an even 4 times greater quantity of lipids in Hardtank drinks than in classic cold brew and up to 5 times more lipids than in hot brew coffee, which contribute to the formation of the aroma and flavour. The decreased extraction time and use of coffee bed percolation could be beneficial for the quality and taste of cold brew products.
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Affiliation(s)
- Natalia Stanek
- Łukasiewicz Research Network- Institute of Heavy Organic Synthesis "Blachownia", Energetyków 9, 47-225, Kędzierzyn-Koźle, Poland.
| | - Magdalena Zarębska
- Łukasiewicz Research Network- Institute of Heavy Organic Synthesis "Blachownia", Energetyków 9, 47-225, Kędzierzyn-Koźle, Poland
| | - Łukasz Biłos
- Faculty of Production Engineering and Logistics, Opole University of Technology, Prószkowska 76, 45-758, Opole, Poland
| | | | - Ewa Nowakowska-Bogdan
- Łukasiewicz Research Network- Institute of Heavy Organic Synthesis "Blachownia", Energetyków 9, 47-225, Kędzierzyn-Koźle, Poland
| | - Izabela Semeniuk
- Łukasiewicz Research Network- Institute of Heavy Organic Synthesis "Blachownia", Energetyków 9, 47-225, Kędzierzyn-Koźle, Poland
| | - Justyna Błaszkiewicz
- Łukasiewicz Research Network- Institute of Heavy Organic Synthesis "Blachownia", Energetyków 9, 47-225, Kędzierzyn-Koźle, Poland
| | - Renata Kulesza
- Łukasiewicz Research Network- Institute of Heavy Organic Synthesis "Blachownia", Energetyków 9, 47-225, Kędzierzyn-Koźle, Poland
| | - Rafał Matejuk
- Hard Beans Coffee Roasters, Armii Krajowej 35, 45-071, Opole, Poland
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Valorization of products from grounded-coffee beans. Sci Rep 2021; 11:20445. [PMID: 34650157 PMCID: PMC8516853 DOI: 10.1038/s41598-021-99938-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Accepted: 10/05/2021] [Indexed: 11/29/2022] Open
Abstract
The valorisation of ground coffee beans is discussed in two parts; the first research question relates to the extraction of cold brew from ground coffee beans to provide a healthy cold beverage. Two parameters were investigated: temperature, and the ratio of ground coffee beans to water. This work suggests that cold brew coffee can be extracted between 15 and 20 °C over 2 to 4 h instead of 24 h as outlined in typical cold brew extraction processes. The coffee aroma was the response variable. Part of this investigation was to develop a downstream product from the waste spent grounded coffee bean. This part of the study investigates the production of firelighters from spent ground coffee beans to reduce the impact of dumping significant quantities of spent coffee grounds from coffee houses, restaurants, and baristas on landfill sites, which can lead to environmental problems such as polluting water systems, killing wildlife and disturbing ecosystems. The study used spent ground coffee beans in products such as firelighters to test their efficacy. This application has shown promising results, with the firelighters showing longer burning times for the ignition of log fires while also emitting a gentle, pleasant coffee aroma.
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Araujo MEV, Corrêa PC, Barbosa EG, Martins MA. Variation of the physical and aerodynamic properties of coffee cherries during drying: Determination and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Paulo Cesar Corrêa
- Department of Agricultural Engineering Federal University of Viçosa Viçosa Minas Gerais Brazil
| | | | - Marcio Arêdes Martins
- Department of Agricultural Engineering Federal University of Viçosa Viçosa Minas Gerais Brazil
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Angeloni G, Guerrini L, Masella P, Dionisio A, Gatti R, Parenti A. Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03868-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractCoffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s−1. However, this flow rate can change for different extractions, forcing baristas to frequently change the setup of the grinder. Grinding grade is one of the most important sources of variation in the quality of espresso. This study tests an innovative method to prepare coffee powder puck, designed to reduce variability in flow rate between extractions. The method is based on stratified layers of ground coffee with different granulometry, and it was tested in three trials with different coffees and grinders. The flow rate associated with the new method (Patent WO/2020/148258- PCT/EP2020/050773) was more stable than the rate in a conventional system, reliability was optimized by placing larger coffee particles at the bottom, and finer particles at the top of the filter basket.
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Yeager SE, Batali ME, Guinard JX, Ristenpart WD. Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Crit Rev Food Sci Nutr 2021; 63:1010-1036. [PMID: 34553656 DOI: 10.1080/10408398.2021.1957767] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Coffee contains a variety of organic acids (OAs) and chlorogenic acids (CGAs) that contribute to overall sensory properties. Large variations in preparation and measurement methodology across the literature complicate interpretation of general trends. Here, we perform a systematic review and meta-analysis of the published literature to elucidate the concentrations of OAs and CGAs in both Coffea arabica (arabica) and Coffea canephora (robusta), for both green coffee and roasted coffee at multiple roast levels. A total of 129 publications were found to report acid concentration measurements, yielding 8,634 distinct data points. Analysis of the full data set reveals several trends. First, roasted robusta has considerably more acidic compounds than arabica with 2 to 5 times as much total OAs, and much larger amounts of formic and acetic acid. As for CGAs, in both arabica and robusta 5-CQA is the major component, and progressive roasting decreases the concentration of all CGAs. The total amount of CGA present was more dependent on roast level than the type of coffee (arabica vs. robusta). Overall, this meta-analysis suggests that the increases in certain OAs with roast level might play more of a role in the sensory profile of dark roast coffees than previously suspected.
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Affiliation(s)
- Sara E Yeager
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Mackenzie E Batali
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - Jean-Xavier Guinard
- Department of Food Science & Technology, University of California Davis, Davis, California, USA.,UC Davis Coffee Center, University of California Davis, Davis, California, USA
| | - William D Ristenpart
- UC Davis Coffee Center, University of California Davis, Davis, California, USA.,Department of Chemical Engineering, University of California Davis, Davis, California, USA
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Hutachok N, Koonyosying P, Pankasemsuk T, Angkasith P, Chumpun C, Fucharoen S, Srichairatanakool S. Chemical Analysis, Toxicity Study, and Free-Radical Scavenging and Iron-Binding Assays Involving Coffee ( Coffea arabica) Extracts. Molecules 2021; 26:molecules26144169. [PMID: 34299444 PMCID: PMC8304909 DOI: 10.3390/molecules26144169] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/02/2021] [Accepted: 07/06/2021] [Indexed: 12/24/2022] Open
Abstract
We aimed to analyze the chemical compositions in Arabica coffee bean extracts, assess the relevant antioxidant and iron-chelating activities in coffee extracts and instant coffee, and evaluate the toxicity in roasted coffee. Coffee beans were extracted using boiling, drip-filtered and espresso brewing methods. Certain phenolics were investigated including trigonelline, caffeic acid and their derivatives, gallic acid, epicatechin, chlorogenic acid (CGA) and their derivatives, p-coumaroylquinic acid, p-coumaroyl glucoside, the rutin and syringic acid that exist in green and roasted coffee extracts, along with dimethoxycinnamic acid, caffeoylarbutin and cymaroside that may be present in green coffee bean extracts. Different phytochemicals were also detected in all of the coffee extracts. Roasted coffee extracts and instant coffees exhibited free-radical scavenging properties in a dose-dependent manner, for which drip coffee was observed to be the most effective (p < 0.05). All coffee extracts, instant coffee varieties and CGA could effectively bind ferric ion in a concentration-dependent manner resulting in an iron-bound complex. Roasted coffee extracts were neither toxic to normal mononuclear cells nor breast cancer cells. The findings indicate that phenolics, particularly CGA, could effectively contribute to the iron-chelating and free-radical scavenging properties observed in coffee brews. Thus, coffee may possess high pharmacological value and could be utilized as a health beverage.
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Affiliation(s)
- Nuntouchaporn Hutachok
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.H.); (P.K.)
| | - Pimpisid Koonyosying
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.H.); (P.K.)
| | - Tanachai Pankasemsuk
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pongsak Angkasith
- Royal Project Foundation, Chiang Mai 50200, Thailand; (P.A.); (C.C.)
| | - Chaiwat Chumpun
- Royal Project Foundation, Chiang Mai 50200, Thailand; (P.A.); (C.C.)
| | - Suthat Fucharoen
- Thalassemia Research Center, Institute of Molecular Biosciences, Salaya Campus, Mahidol University, Nakorn Pathom 70130, Thailand;
| | - Somdet Srichairatanakool
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.H.); (P.K.)
- Correspondence: ; Tel.: +66-5393-5322
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Angeloni S, Mustafa AM, Abouelenein D, Alessandroni L, Acquaticci L, Nzekoue FK, Petrelli R, Sagratini G, Vittori S, Torregiani E, Caprioli G. Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee. Molecules 2021; 26:molecules26133856. [PMID: 34202706 PMCID: PMC8270317 DOI: 10.3390/molecules26133856] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/12/2023] Open
Abstract
Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- RICH—Research and Innovation Coffee Hub, via E. Betti 1, 62020 Belforte del Chienti, Italy
| | - Ahmed M. Mustafa
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Doaa Abouelenein
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt
| | - Laura Alessandroni
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Laura Acquaticci
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Riccardo Petrelli
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
- Correspondence:
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Elisabetta Torregiani
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, via Sant Agostino 1, 62032 Camerino, Italy; (S.A.); (A.M.M.); (D.A.); (L.A.); (L.A.); (F.K.N.); (G.S.); (S.V.); (E.T.); (G.C.)
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Coffee Brews: Are They a Source of Macroelements in Human Nutrition? Foods 2021; 10:foods10061328. [PMID: 34207680 PMCID: PMC8227654 DOI: 10.3390/foods10061328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 12/13/2022] Open
Abstract
Coffee brews, made by pouring water on coffee grounds or brewing in an espresso machine, are among the most popular beverages. The aim of this study was to summarize data on the content of macroelements (sodium, potassium, calcium, magnesium, and phosphorus) in coffee brews prepared with different methods, as well as to review the factors influencing the content of the elements. Studies from 2000 to 2020, published in the PubMed and Google Scholar databases, were reviewed. Taking into account the results presented by the authors, we calculated that one portion of coffee brew can cover 7.5% or 6.4% (for women and men) and 6.6% of the daily requirement for magnesium and potassium, respectively. Coffee provides slightly lower amounts of phosphorus (up to 2.2%), sodium (up to 2.2%), and calcium (up to 0.7% of the daily requirement for women and 0.6% for men). If coffee is drunk in the quantity of three to four cups, it can be an important source of magnesium, considering the risk of magnesium deficiency in modern societies.
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Córdoba N, Moreno FL, Osorio C, Velásquez S, Fernandez-Alduenda M, Ruiz-Pardo Y. Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111363] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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45
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Olechno E, Puścion-Jakubik A, Zujko ME, Socha K. Influence of Various Factors on Caffeine Content in Coffee Brews. Foods 2021; 10:1208. [PMID: 34071879 PMCID: PMC8228209 DOI: 10.3390/foods10061208] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/25/2022] Open
Abstract
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
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46
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Brewing conditions impact on the composition and characteristics of cold brew Arabica and Robusta coffee beverages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111090] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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47
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Bellumori M, Angeloni G, Guerrini L, Masella P, Calamai L, Mulinacci N, Parenti A, Innocenti M. Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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48
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Claassen L, Rinderknecht M, Porth T, Röhnisch J, Seren HY, Scharinger A, Gottstein V, Noack D, Schwarz S, Winkler G, Lachenmeier DW. Cold Brew Coffee-Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards. Foods 2021; 10:foods10040865. [PMID: 33921078 PMCID: PMC8071471 DOI: 10.3390/foods10040865] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/11/2021] [Accepted: 04/12/2021] [Indexed: 11/19/2022] Open
Abstract
Cold brew coffee is a new trend in the coffee industry. This paper presents pilot studies on several aspects of this beverage. Using an online survey, the current practices of cold brew coffee preparation were investigated, identifying a rather large variability with a preference for extraction of medium roasted Arabica coffee using 50–100 g/L at 8 °C for about 1 day. Sensory testing using ranking and triangle tests showed that cold brew may be preferred over iced coffee (cooled down hot extracted coffee). Extraction experiments under different conditions combined with nuclear magnetic resonance (NMR) analysis showed that the usual extraction time may be longer than necessary as most compounds are extracted within only a few hours, while increasing turbulence (e.g., using ultrasonication) and temperature may additionally increase the speed of extraction. NMR analysis also revealed a possible chemical differentiation between cold brew and hot brew using multivariate data analysis. Decreased extraction time and reduced storage times could be beneficial for cold brew product quality as microbiological analysis of commercial samples detected samples with spoilage organisms and contamination with Bacillus cereus.
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Affiliation(s)
- Linda Claassen
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
- Hochschule Albstadt-Sigmaringen, Fakultät Life Sciences, 72488 Sigmaringen, Germany;
| | - Maximilian Rinderknecht
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
- Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße, 67663 Kaiserslautern, Germany
| | - Theresa Porth
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
- Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße, 67663 Kaiserslautern, Germany
| | - Julia Röhnisch
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
| | - Hatice Yasemin Seren
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
| | - Andreas Scharinger
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
| | - Vera Gottstein
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
| | - Daniela Noack
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany;
| | - Gertrud Winkler
- Hochschule Albstadt-Sigmaringen, Fakultät Life Sciences, 72488 Sigmaringen, Germany;
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany; (L.C.); (M.R.); (T.P.); (J.R.); (H.Y.S.); (A.S.); (V.G.); (D.N.)
- Correspondence: ; Tel.: +49-721-926-5434
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Study of Influential Parameters of the Caffeine Extraction from Spent Coffee Grounds: From Brewing Coffee Method to the Waste Treatment Conditions. CLEAN TECHNOLOGIES 2021. [DOI: 10.3390/cleantechnol3020019] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This article aims to study the interest of spent coffee grounds (SCG) valorization through caffeine recovery. In an original way, this study takes into account all the parameters such as (i) the brewing coffee methods (household, coffee shops, etc.); (ii) the storage conditions, in particular the drying step; (iii) the solid/liquid extraction parameters such as the nature of solvent, the temperature, the extraction time and the solid/liquid ratio; and (iv) the liquid/liquid purification parameters such as the nature, the volume and the pH of extraction medium. Results have shown that spent coffee grounds from coffee-shops obtained by percolation contain a higher amount of caffeine than spent coffee grounds from households obtained from spent pods or filters. A drying treatment is not required when extraction is performed under one week after the spent coffee grounds collection with 96.4% of not degraded caffeine. Solid/liquid extraction performed with 25 mL.g−1 SCG of hydroalcoholic solvent (water/EtOH, v/v 60/40) at 60 °C during 15 min have given a caffeine yield up to 4.67 mg.g−1 SCG. When using ethyl acetate, 93.4% of the caffeine has been selectively recovered by liquid/liquid extraction. Finally, the extraction of caffeine for the valorization of spent coffee grounds is a promising and easy way, which fits with an already important and well established market.
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Oliveira G, Passos CP, Ferreira P, Coimbra MA, Gonçalves I. Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials. Foods 2021; 10:foods10030683. [PMID: 33806924 PMCID: PMC8005104 DOI: 10.3390/foods10030683] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 01/30/2023] Open
Abstract
The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high potential value. Given their polysaccharide-rich composition, along with a significant number of other active biomolecules, coffee by-products are being considered for use in the production of plastics, in line with the notion of the circular economy. This review highlights the chemical composition of coffee by-products and their fractionation, evaluating their potential for use either as polymeric matrices or additives for developing plastic materials. Coffee by-product-derived molecules can confer antioxidant and antimicrobial activities upon plastic materials, as well as surface hydrophobicity, gas impermeability, and increased mechanical resistance, suitable for the development of active food packaging. Overall, this review aims to identify sustainable and eco-friendly strategies for valorizing coffee by-products while offering suitable raw materials for biodegradable plastic formulations, emphasizing their application in the food packaging sector.
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Affiliation(s)
- Gonçalo Oliveira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Cláudia P. Passos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Paula Ferreira
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
| | - Manuel A. Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.P.P.); (M.A.C.)
| | - Idalina Gonçalves
- CICECO–Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal; (G.O.); (P.F.)
- Correspondence:
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