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6 results on '"Xiuju Wang"'

1. Effects of grind size, temperature, and brewing ratio on immersion cold brewed and French press hot brewed coffees

Author

Xiuju Wang and Loong-Tak Lim

Subjects
Brewing kinetics, TDS, Titratable acidity, Surface tension, Viscosity, Polyphenolic content, Food processing and manufacture, TP368-456
Abstract

This study investigated the effects of coffee ground particle size (282–1057 µm volume-weighted mean particle diameter), extraction temperature (4–37 °C), steeping time (5 min to 18 h), and brew ratio (1:3–1:11 ground:water, w/w) on the physicochemical properties of coffee brews prepared using an immersion cold brewing method. The results showed that the extraction rate and yield increased with increasing brewing temperature and decreasing grind size. Brew ratio significantly affected the extraction yield and titratable acidity of the brews, but not the extraction rate. The ratio between the absorbance at 420 nm and total dissolved solid increased with increasing brewing time, suggesting that non-enzymatic browning reactions might have occurred during the extraction process. Strong positive correlations of total dissolved solids with brew physicochemical properties (total phenol content, caffein content, titratable acidity, absorbance at 420 nm) were observed. Compared with hot brew, the cold brew coffees had significantly higher pH (5.18 vs 5.38) and surface tension (61.6 vs 64.5 mN/s) values, but lower titratable acidity (0.97 vs 0.86 g/L), total polyphenol content (4.08 vs 3.40 g/L), and viscosity (1.12 vs 1.08 cSt) values. The findings from this study are expected to be useful for baristas to control extraction efficiency/yield and manipulate brew compositional profiles to impart unique sensory characteristics of cold brew coffee beverages.

Published
2023
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2. Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee

Author

Liguo Zhang, Xiuju Wang, Annamalai Manickavasagan, and Loong-Tak Lim

Subjects
Cold brew coffee, High pressure processing, Extraction kinetics, Physicochemical characteristics, Whole bean brew, Sensory evaluation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
Abstract

Over the past decade, cold brew coffee has gained increasing popularity due to its perceived smoother, sweeter, and less acidic sensory profile than the hot brew counterpart. However, the preparation of cold brew coffee is time-consuming, ranging from 6 to 24 h of extraction at refrigerated to room temperature. To address this challenge, the present study explored the feasibility of using high pressure processing (HPP) treatment to accelerate the extraction and evaluated its effects on physicochemical and sensory properties of the brew. In addition to preparing brews using the conventional coffee grounds, whole beans were also evaluated. Results from this study showed that HPP treatment could increase both extraction rate and extraction yield, especially for the whole beans, at ∼72 % and ∼36 % levels, respectively. At the same concentration, cold brew samples prepared from beans had lower polyphenol, caffeine and chlorogenic acid, but higher titratable acidity contents than brews from coffee grounds. These differences might have resulted in unique sensory profiles for bean-brewed coffee. In addition, when infused with nitrogen gas, the bean-brewed samples had a more stable and smoother foam head than the ground-brewed counterparts, implying that bean-brewed coffee may be promising for enhancing the nitrogen-infused coffee beverages.

Published
2022
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3. Association between the ABO blood group and primary knee osteoarthritis: A case–control study

Author

Changchuan Li, Nengtai Ouyang, Xiuju Wang, Anjing Liang, Yingqian Mo, Shixun Li, Junxiong Qiu, Guibin Fang, Yuan Fu, Bin Song, Zhong Chen, and Yue Ding

Subjects
Diseases of the musculoskeletal system, RC925-935
Abstract

Background: Recent studies have suggested association between the ABO blood group and inflammation, which was a crucial pathological process of primary knee osteoarthritis. The aim of this study was to investigate the association between the ABO blood group and primary knee osteoarthritis ​and the severity of primary knee osteoarthritis evaluated by the Kellgren/Lawrence score, as well as the histopathologic association in a subgroup of patients. Methods: We performed a retrospective review of patients with primary knee osteoarthritis that served as the case group ​and a random sampling of healthy blood donors that served as the control group. The severity of knee osteoarthritis at the first outpatient visit was evaluated by the Kellgren/Lawrence scoring system. Further study was performed to investigate the expression of blood group antigens in synovial tissue of the knee in both cases and controls. Results: A total of 1126 cases and 30299 controls were involved. The proportion of AB blood group was higher in the case group than in the control group (9.7% vs. 7.8%), and logistic regression revealed that the AB blood group was a risk factor of primary knee osteoarthritis (P ​= ​0.025 and 0.048 for univariate and multivariate analysis, respectively), independent of age (P ​= ​0.973) and sex (P ​= ​0.520). Patients of the blood group AB had a higher Kellgren/Lawrence score (P ​= ​0.017). The immunohistochemical study indicated association between LeY antigen and primary knee osteoarthritis (P ​= ​0.029). Conclusions: This study suggested that the blood group AB was associated with primary knee osteoarthritis, as well as its radiological severity. Further study indicated that LeY antigen, which was related to the blood group, was associated with primary knee osteoarthritis. Translational potential of this article: This study revealed that blood group AB and LeY antigen was associated with primary knee osteoarthritis, which shed new light on the nature of osteoarthritis, and the development of novel therapy for osteoarthritis. Keywords: Blood group, Kellgren/Lawrence, Knee, LeY antigen, Osteoarthritis

Published
2020
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4. Association between the ABO blood group and primary knee osteoarthritis: A case–control study

Author

Yuan Fu, Nengtai Ouyang, Guibin Fang, Junxiong Qiu, Yue Ding, Changchuan Li, Bin Song, Yingqian Mo, Anjing Liang, Shixun Li, Xiuju Wang, and Zhong Chen

Subjects
0301 basic medicine, musculoskeletal diseases, medicine.medical_specialty, Scoring system, Multivariate analysis, lcsh:Diseases of the musculoskeletal system, Osteoarthritis, ACR, American College of Rheumatology, K/L, Kellgren/Lawrence, Logistic regression, LeY antigen, 03 medical and health sciences, ST, synovial tissue, ABO blood group system, Internal medicine, Kellgren/Lawrence, Medicine, Knee, Orthopedics and Sports Medicine, Risk factor, Pathological, ANOVA, analysis of variance, business.industry, Case-control study, medicine.disease, musculoskeletal system, HR, hazard ratio, FUT, fucosyltransferase, CI, confidence interval, Blood group, 030104 developmental biology, OA, osteoarthritis, Original Article, lcsh:RC925-935, business, IHC, immunohistochemistry, IRB, institutional review board
Abstract

Background: Recent studies have suggested association between the ABO blood group and inflammation, which was a crucial pathological process of primary knee osteoarthritis. The aim of this study was to investigate the association between the ABO blood group and primary knee osteoarthritis ​and the severity of primary knee osteoarthritis evaluated by the Kellgren/Lawrence score, as well as the histopathologic association in a subgroup of patients. Methods: We performed a retrospective review of patients with primary knee osteoarthritis that served as the case group ​and a random sampling of healthy blood donors that served as the control group. The severity of knee osteoarthritis at the first outpatient visit was evaluated by the Kellgren/Lawrence scoring system. Further study was performed to investigate the expression of blood group antigens in synovial tissue of the knee in both cases and controls. Results: A total of 1126 cases and 30299 controls were involved. The proportion of AB blood group was higher in the case group than in the control group (9.7% vs. 7.8%), and logistic regression revealed that the AB blood group was a risk factor of primary knee osteoarthritis (P ​= ​0.025 and 0.048 for univariate and multivariate analysis, respectively), independent of age (P ​= ​0.973) and sex (P ​= ​0.520). Patients of the blood group AB had a higher Kellgren/Lawrence score (P ​= ​0.017). The immunohistochemical study indicated association between LeY antigen and primary knee osteoarthritis (P ​= ​0.029). Conclusions: This study suggested that the blood group AB was associated with primary knee osteoarthritis, as well as its radiological severity. Further study indicated that LeY antigen, which was related to the blood group, was associated with primary knee osteoarthritis. Translational potential of this article: This study revealed that blood group AB and LeY antigen was associated with primary knee osteoarthritis, which shed new light on the nature of osteoarthritis, and the development of novel therapy for osteoarthritis. Keywords: Blood group, Kellgren/Lawrence, Knee, LeY antigen, Osteoarthritis

Published
2020

5. Coffee: One of the Most Consumed Beverages in the World

Author

Loong-Tak Lim, Matthew Zwicker, and Xiuju Wang

Subjects
Taste, biology, Chemistry, Coffea arabica, biology.organism_classification, Coffea canephora, Strecker degradation, Maillard reaction, symbols.namesake, chemistry.chemical_compound, Trigonelline, symbols, Food science, Aroma, Roasting
Abstract

From its legendary discovery in Abyssinia (today Ethiopia) to becoming one of the most consumed beverages in the world, coffee has captivated the enthusiasts for centuries due to its unique aroma and taste, as well as its effects as a stimulant in enhancing mental performance (e.g., alertness, concentration, attention). This article provides a brief overview on the production and processing of coffee, focusing on the Coffea arabica and Coffea canephora var. Robusta, also known as Arabica and Robusta, respectively. Differences in chemical compositions (e.g., lipid, sucrose, trigonelline, diterpenes, caffeine, chlorogenic acids) of bean variety contribute to desirable/undesirable sensory attributes, as well as the health implications of the final brew products. Roasting of green beans, which is typically carried out at 170–230 °C for 10–15 min, causes the degradations of polysaccharides, sugars, amino acids, chlorogenic acids, and so on. Concomitantly, a myriad of aroma volatiles and complex condensed products are formed, mainly due to Maillard reaction, Strecker degradation and pyrolytic reactions. The effects of roast time–temperature profiles on a number of key physicochemical phenomena are discussed, including changes in microstructural, formation of aroma species, development of color, and generation of CO2 during roasting. Optimal storage conditions and packaging are important in delaying product staling and to mitigate CO2 degassing issues. These aspects, along with other factors that affect the shelf-life of coffee, are discussed. Finally, a brief literature review on the health implications of coffee consumption is presented, highlighting the importance of several bioactive components (e.g., caffeine, chlorogenic acids, melanoidins, trigonelline, acrylamide, and diterpenes).

Published
2019
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6. Contributors

Author

Helena Abramovič, Ramesh Kumar Aggarwal, Sélastique Akaffou, Elena Alonzo, Rita C. Alves, Flávia Maria Alves, Angélica Amato, Andrea Gonçalves Antonio, Laélia Soares de Assunção, Rodolphe Anty, Adriana Pavesi Arisseto, Hiroshi Ashihara, Luciana Azevedo, Flávio Henrique Baggio Aguiar, Christiana Bagusat, Michele Balzano, Teresa J. Bandosz, Davide Barreca, M. Fátima Barroso, Marie-Soleil Beaudoin, Ettore Beghi, Iris R. Bell, Ersilia Bellocco, Michael Bergman, Hanna Bessler, Ann M. Bode, Richard R. Bootzin, Fernanda Borges, Ana F. Branco, Franciszek Burdan, Gerhard Bytof, Li Cai, Chuanhai Cao, Giovanni Caprioli, Casimiro Cárdenas, Gianfranco Carlomagno, Dayene do Carmo Carvalho, Susana Casal, Daniela Catalano, Lodovica Cavalli, Renata M.S. Celeghini, Igor Cesarino, Chien-Chia Chen, Chien-Wen Chen, Hsiu-Mei Chiang, Li Chu, Manuel A. Coimbra, Sílvia Vilares Conde, Manuela Cortese, Nathália Carvalho Costa, Jennifer Cousins, Emmanuel Couturon, Theresa Cowan, Dominique Crouzillat, Diana Cruz, Sara Cunha, Teresa H.M. da Costa, Thiago de Almeida Paula, Marliane de Cássia Soares da Silva, Raffaele De Caterina, Sara De Grazia, Alexandre de Kochko, Marta de Toledo Benassi, Cristiana Schmidt de Magalhães, Carmen L. de Oliveira Petkowicz, Isabel C.N. Debien, Cristina Delerue-Matos, Cláudia Deus, Jeena Devasia, Romina di Giuseppe, Meir Djaldetti, M. Rosário M. Domingues, Zigang Dong, José G. Dorea, Giselle Duarte, Abel J. Duarte, Abdelfatteh El Omri, Rafael Carlos Eloy Dias, Kristin F. Enga, Ramon Estruch, Adriana Farah, Franziska Ferk, Flávio Lemes Fernandes, Silvana Ficarra, Adriana S. Franca, Andreas G. Franke, B.B. Fredholm, Natale G. Frega, Otniel Freitas-Silva, Carlotta Galeone, Maria Letícia Galluzzi Bizzo, Antonio Galtieri, Valerie Gebara, Jeanine M. Genkinger, Bruno Giardina, Giorgia Giussani, Daniel Cohen Goldemberg, María Begoña González-García, Masao Goto, Luis Goya, Terry E. Graham, Maria Pedro Guarino, Romain Guyot, Perla Hamon, Serge Hamon, Xiaolong Han, Junkyu Han, John-Bjarne Hansen, Takeshi Hirano, Van Dong Hoang, Ya-Han Huang, Kiharu Igarashi, Takuya Imatoh, Kuniyo Inouye, Hiroko Isoda, Hideo Iwahashi, null Jayarama, Jhe-Hua Jhang, Sandra Kalthoff, G. Kanimozhi, Karifala Kante, Ba, Julie Ann Kemp, Jiyoung Kim, Maik Kleinwächter, Siegfried Knasmüller, Sarita Konka, Carlo La Vecchia, Dirk W. Lachenmeier, Rosa M. Lamuela-Raventós, Diogo R. Lara, Andy H. Lee, Ki Won Lee, Seong-Gene Lee, Loong-Tak Lim, Everaldo Antônio Lopes, João A. Lopes, José Roberto Lovadino, Paolo Lucci, Defu Ma, Jan-Nan Ma, Chao-Mei Ma, Luis M. Magalhães, Lucianne Cople Maia, C. Mani, Maria Angeles Martín, Fabio Martines, Giuseppe F. Martines, Anna Vittoria Mattioli, Paulo Mazzafera, Miguel Á. Medina, Alexander Medina-Remón, Maria Catarina Megumi Kasuya, Maria Angela A. Meireles, Marta Mesias, Paolo Messina, Nuno Milhazes, Miroslav Mišík, Santiago Monleón, Thea Moore, Francisco J. Morales, Ana S.P. Moreira, Haruki Morii, Caroline Moura, Massimo Mozzon, Solange I. Mussatto, Tamiji Nakashima, Alessandra Napolitano, Yusaku Narita, Armen Nersesyan, Lena Maria Nilsson, Gislaine C. Nogueira, Fernando M. Nunes, Mateus Dias Nunes, Débora Alves Nunes Leite Lima, Masanori Ogawa, M. Beatriz P.P. Oliveira, Leandro S. Oliveira, Paulo J. Oliveira, Edna Maria Morais Oliveira, Deborah Pacetti, Lucia Panzella, Alexandre Pariente, Jae B. Park, Andrés Parra, Ricardo N.M.J. Páscoa, Silvia Pastoriza, Cláudia Braga Pereira Bento, Ngoc M. Pham, Núbia Pavesi Pini, Subbiah Poopathi, Adriana Lofrano Porto, N.R. Prasad, Victor R. Preedy, Luiz Filipe Protasio Pereira, Elisabetta Pupillo, Ana R. Quesada, Jean-Jacques Rakotomalala, Maria João Ramalhosa, Sonia Ramos, António O.S.S. Rangel, Norosoa J. Razafinarivo, Caio E.G. Reis, Giulia Renda, Maria João Ribeiro, Michel Rigoreau, José Maria Rodrigues da Luz, Marcelo Rodrigues dos Reis, Jéssica Emiliane Rodrigues Gorri, Student, Mauricio A. Rostagno, Daniele Ruela de Carvalho, José A. Rufián-Henares, Annamaria Russo, Joana Sacramento, Gianni Sagratini, Eiko Sakai, Hertzel Salman, Victoria F. Samanidou, Manuela Cristina P. de A. Santiago, Thiago Ferreira dos Santos, João R. Santos, Vilma Sardão, Mafalda Cruz Sarraguça, Kazunori Sasaki, Luiza Berguinins Scancetti, Dirk Selmar, Teresa L. Serafim, Jane Shearer, Takayuki Shibamoto, Sonja Siljak-Yakovlev, Cristina Soares, Andressa Moreira de Souza, Karl Speer, Marie-Pierre St-Onge, Christian P. Strassburg, Nayani Surya Prakash, Davide Tagliazucchi, Yuko Takano-Ishikawa, Jessica Emi Takarada, Hiroomi Tamura, Wei Tang, Masaru Tanokura, Alessandra Tavani, Furqan H. Tejani, Ester Tellone, Suzana Tiemi Ivamoto, Van Dinh Tran, Anna Tresserra-Rimbau, Francesca M. Trovato, Guglielmo M. Trovato, Takayuki Tsukuba, Jasmine M. Tunnicliffe, Federica Turati, Nataša Poklar Ulrih, Vittorio Unfer, Yuichi Uwai, Alberto Vaiarelli, Eduardo Vicente, Tiago Vieira, Concepción Vinader-Caerols, Sauro Vittori, Xiuju Wang, Peiyu Wang, Hsiao-Wen Wang, Feifei Wei, Cornelia Weikert, Kuo-Ching Wen, Janine Wirth, Qing Xu, Yibin Xu, Orie Yoshinari, and Jianping Zuo

Published
2015
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