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In the study, the levels of Cd, Pb, As, and Hg elemental impurities potentially present in coffee bean samples from Indonesia, Kenya, Colombia, Guatemala, and Türkiye were determined using chromatographic analysis, and the analysis results were utilized to assess the risks on human health. The risk assessment of coffee was calculated for one or three servings per day for 365 days a year. Exposure to coffee consumption was calculated according to age groups of young adults and middle-aged adults (20-65 years). When Cd, Pb, As and Hg levels in coffee samples were analyzed, Cd in coffee samples was found to be in the range of approximately 3.70 - 5.89 µg/kg, Pb in the range of 25.68-41.11 µg/kg, As in the range of 1.45-6.64 µg/kg and Hg in the range of 1.06-5.06 µg/kg. Hazard Index (HI) values for all elements in the assessment of non-carcinogenic risks were found to be

This study presents a sustainable method for producing iron oxide nanoparticles (FeO NPs) using aqueous extracts from coffee seeds. Characterization through X-ray diffraction (XRD), scanning electron microscopy, and transmission electron microscopy (TEM) revealed non-spherical NPs ranging from 30 to 50 nm. The XRD analysis confirmed that the face-centred cubic structure and the Debye–Scherrer’s crystalline size support the FeO particle size confirmed from TEM. The synthesized NPs demonstrated significant antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as antifungal activity against Aspergillus niger. Additionally, they exhibited potent antioxidant properties, effectively inhibiting DPPH, α-amylase, and α-glucosidase compared to acarbose and coffee extract. The findings suggest that these FeO NPs hold promise as antimicrobial, antioxidant, antifungal, and potentially antidiabetic agents.

Coffee is one of the most widely consumed beverages worldwide. This has motivated the coffee industry to adopt sustainable practices, with an increased emphasis on environmentally friendly extraction methods. The objective of this study was to explore, through a bibliometric analysis, the identification of influential researchers, institutions, emerging topics, and gaps concerning the valorization of coffee by-products and residues using green extraction techniques. A total of 7306 scientific publications on green extraction were identified, 72 specifically addressing coffee or its by-products. The analysis highlights a focus on innovative green technologies, such as natural deep eutectic solvents, ultrasound-assisted or microwave-assisted extraction. These methods enable the efficient and sustainable extraction of bioactive compounds, including polyphenols, chlorogenic acid, caffeine, with potential applications in food, pharmaceutical, and energy industries. Despite this, research on coffee by-products remains limited, partly due to their use in other applications, such as biochar, animal feed, and construction materials, which do not rely heavily on green technologies. Key contributors to the field include countries such as Spain, Italy, Brazil, and China. This study emphasizes the potential of coffee waste to generate high-value products through sustainable methodologies, identifies noteworthy research and key actors in the field, and underscores the necessity for further innovation and collaboration.

Coffee is one of the most widely consumed beverages in the world due to its sensory and health benefits. The caffeine content, a bioactive compound of coffee, depends on many factors, including the brewing method, which is the subject of ongoing scientific research. In addition, various methods are used in studies to determine the caffeine content. However, it is worth noting that there is considerable variation in the individual analytical parameters within these methods. The aim of this study was to update the data on the effects of different brewing methods on the caffeine content of the brew and to present the current state of knowledge on techniques for the determination of this compound. A literature review was conducted, taking into account the latest studies in this field. The results showed that the caffeine content (mg/100 mL) of the brew prepared with the Cold Brew method was 48.50–179.95, Espresso—50.40–965.60, French Press—52.00–123.90, AeroPress—56.35–120.92, and Moka—128.00–539.90. These methods were characterized by different brewing parameters (time, water temperature and pressure, ratio of coffee to water), which differentiated the caffeine content. In addition, some methods were characterized by a wide range of caffeine content, suggesting that even minor variations in brewing method parameters may affect the content of this ingredient. High-performance liquid chromatography (HPLC) was the predominant method used. The detector wavelengths, along with other parameters of the HPLC method, such as gradient profiles and column temperatures, can affect the precision and accuracy of the analysis, and these differences can modify analyte retention and detection, leading to discrepancies in results. These results point to the need for studies that consider various brewing methods and a wide range of coffee types, including roast and origin, to accurately determine the effects of these factors on caffeine content determined by one precise method.

LOWPOLY repurposes spent coffee grounds (SCGs) into functional furniture through large-format 3D printing. Have you ever wondered how much coffee waste coffee shops discard daily? Gianluca Pugliese, founder of LOWPOLY [...]

Spent Coffee Ground (SCG) is the main coffee industry by-product, rich in dietary fibers and polyphenols. The extractable material of SCG was fractionated, and the phenolic compounds were identified and quantified. Chlorogenic and neochlorogenic acids were identified as the main phenolic components, and the Total Phenolic Content (TPC) of SCG was determined to be 2.16% (dry SCG basis). Furthermore, SCG was characterized in terms of Total Dietary Fiber content, which amounted to 66%. The SCG was valorized for the development of a bakery product (cookie) enhanced with fiber and bioactive polyphenols. Cookies were produced with the addition of 4% and 7% dry and defatted SCG (baked cookie basis). The produced cookie prototypes presented TPC and dietary fiber dependent on the addition level of SCG. TPC values were determined at 588 and 1017 ppm, while dietary fiber values were at 2.7 and 4.6%, respectively. The shelf life of the cookies was monitored over 143 days at three different temperatures (25 °C, 35 °C, and 45 °C) in terms of texture (hardness), color, Peroxide Value (PV), and TPC. It was observed that the PV value significantly increased in samples with incorporated SCG, stored at 45 °C, while in those stored at 25 °C and 35 °C, PV remained at low levels. The TPC of the SCG-enriched samples remained practically constant during the shelf life analysis, while color and hardness increased (mathematically modeled). SCG-added cookies were characterized by increased darkness, increased hardness, and a mild (desirable) coffee flavor. The overall sensory impression scores for 0%, 4%, and 7% SCG-added cookies were 7.5, 8.0, and 8.2, respectively. Based on sensory evaluation test results, the shelf lives of 0%, 4%, and 7% SCG at 25 °C were 359, 435, and 471 days, respectively. Overall, SCG is a potentially valuable ingredient that can be used to develop innovative food (baked) products with enhanced nutritional value and increased shelf life.

Coffee is part of our daily lives since it is a drink with a symbolic value, both in our social relationships and as a stimulating drink. The main objective of this paper is to conduct a risk characterization of fluoride overexposure from the consumption of these beverages; for this purpose, in the present study, the fluoride concentration was determined in 80 samples of different brands of coffee commonly consumed in the Canary Islands, and the risk derived from their intake was then evaluated. Significant differences (p < 0.05) were found between the coffee brands soluble Nescafé Classic®, Saimaza®, Auchan®, Tirma® soft blend, and Hacendado® and the other analyzed brands. The brand that recorded the highest mean fluoride levels is “Hacendado descafeinado®” (0.308 mg/L). The problem with coffee is not the fluoride it contains but the fact that, according to the survey results, most coffee drinkers brew their coffee with tap water (over 51% of respondents use tap water). The results of the fluoride content in coffee prepared with tap water from the different areas of Tenerife in the Canary Islands (metropolitan, northern, and southern areas) have reported higher concentrations of fluoride: north (max. concentration found of 16.68 mg/L), south (max. concentration found of 8.47 mg/L) and metropolitan (max. concentration found of 4.73 mg/L). Coffee has not been identified as a risk of dietary overexposure to fluoride; however, the use of tap water for its brewing has been identified as a factor that considerably increases its concentration. Therefore, the use of bottled water is recommended, especially in regions such as the Canary Islands, which have high concentrations of fluoride in their water.

Known for its stimulating effects on the nervous and cardiovascular systems, caffeine has proven remarkable versatile properties. It can be used in a wide range of different products, from anti-aging cosmetics to the pharmaceutical treatment of hair loss. Caffeine is known for its antioxidant properties and is commonly found in moisturising creams recommended as anti-aging or anti-cellulite and also for the treatment of different skin disorders, including androgenic alopecia. This bioactive is also described to be able to enhance the sunscreen scattering effect of well-known ultraviolet (UV) blockers. One of the major challenges remains its penetration capacity into deeper skin layers, which may be achieved by the use of nanosized delivery systems, yet without the risk of transdermal delivery. In this review, we discuss the nutraceutical value of caffeine in cosmetic products, so-called nutricosmetics, which grants this bioactive several advantages in several formulations, in comparison to other potential bioactives of nutricosmetic value. Furthermore, the disclosed effects of bioactives commonly found in coffee, tea, and their by-products are reviewed and discussed. The discussion concludes by highlighting the significant benefits of caffeine in the treatment of skin disorders and its potential to enhance and promote skin health.

The goal of this study was to use High performance liquid chromatography (HPLC) with an Analytical Quality by Design (AQbD) approach to measure the amount of caffeine in selected coffee samples available in the local Jazan market in Saudi Arabia. The experiment was performed on a Waters HPLC system equipped with a Raptor C-18 column. To achieve chromatographic separation, a mobile phase of ammonium acetate buffer (10 mM; pH 4.0) and acetonitrile in a 90:10 v/v ratio was used with a flow rate of 1 mL/min for 5 minutes at 274 nm. AQbD was used to optimize chromatographic conditions using a central composite design (CCD). A factorial design of 23 (two factors and three responses) was used with Stat-Ease Inc.'s Design Expert 13.0.3.0 software, Minneapolis, USA. The HPLC method was validated using ICH and USP guidelines, and it met all acceptance criteria. In the dilution range of 2–28 µg/mL, the procedure was shown to be linear. The caffeine content of all five samples (5 g/100 mL) was found to be 20.59–25.38 mg, which was below the level of toxicological concern recommended by the USFDA.

Coffee is one of the most popular beverages in the world. It is made from roasted and ground beans of the coffee plant. There are over 100 species of coffee plants, but only 2 are widely available: Coffea arabica and Coffea canephora. There are many different ways to prepare coffee. The most common method is to brew the coffee with hot water. However, there are also many other methods, such as those employed to produce cold brew, espresso, and Turkish coffee. The brewing method can affect the flavor of the coffee. The identification of coffee species, varieties, origins and processing and preparation methods is important for a number of reasons. First, it can help to ensure that coffee is of the highest quality. Second, it can help to track the origin of coffee, which can be important for marketing and sustainability purposes. Third, it can help to develop new coffee products and to improve the quality of coffee. There are a number of different methods that can be used to identify coffee species, varieties, origins, and processing and preparation methods. One method requires the use of molecular biology techniques. Molecular biology techniques can be used to identify the genetic markers that are unique to each species of coffee plant. Another method is chemical analysis. Chemical analyses, such as NMR or GC/MS, can be used to identify the hundreds of compounds that are present in coffee, which can be used to determine the origin and processing and preparation methods of the coffee. This introductory lecture will summarize the current state of the art in coffee identification techniques and introduce the audience to the following specialized talks. [ABSTRACT FROM AUTHOR]

Tea and coffee are the most popular beverage and there is a variety of forms in both hot and cold temperatures. Black tea is made from green tea leaves that have been oxidized. During the oxidation process, a certain proportion of polyphenol compounds is lost. More than a thousand chemical components can be found in coffee, making it a complex beverage. One of the significant factors that is stressed equally to the scent and flavor of coffee is the caffeine content. Differential Scanning Calorimetry (DSC) was employed in our study to compare the properties of Turkish coffee, green and black tea, and certain instant coffee brands. The evaluated teas and coffees belong to the most consumed brands in Turkey. Caffeine, which has a melting temperature of 234°C was found in abundance in green teas but not in black teas. Glass transition temperatures (Tg) for tea kinds were found to be approximately 40°C. Polyphenol content melting values are known to be approximately 67-75°C, and the study has verified that teas are high in polyphenol content. The findings of the coffee study showed that the peaks at 170 and 201°C were caused by the melting of several elements, including amino acids, lipids, and sugars, including sucrose, glucose, fructose, arabinose, galactose, maltose, and polysaccharides. Caffeine bonds are broken and degraded at temperatures of 253, 266, 278 °C, resulting in exothermic maxima. The endothermic curves at 39, 41, and 71 °C for pure coffee at three different roast levels are shown. The breakdown of the cellulose components causes the transitions to be visible between 389 and 494°C. The findings of this investigation demonstrated that instant coffees have a higher additive content than Arabica coffee.

In this study, the effects of organic acid-soaking (malic, citric, tartaric, and succinic acid) and sonication on the formation of flavor and α-dicarbonyl compounds in Robusta (C. canephora syn. Coffea robusta) green beans were investigated. A total of 20 volatile compounds were identified in Robusta coffee. Furfural and 5-methyl furfural, two dominant volatile compounds in Arabica coffee, increased after organic acid pretreatment. In Robusta coffee processed from 3% malic acid-soaked coffee beans, furfural and 5-methyl furfural increased by 90.99% and 24.92%, respectively, compared to the control. In Robusta coffee processed from 3% malic acid-sonicated (280 W, 1 h) coffee beans, furfural and 5-methyl furfural increased by 236.03% and 114.77%, respectively. α-Dicarbonyls (glyoxal, methylglyoxal, and diacetyl) were significantly (p

Abstract Several phthalate acid esters (PAEs), often called phthalate esters or phthalates, are substances classified as harmful due to their carcinogenic and mutagenic properties, and moreover, as dangerous for humans because they interfere with the endocrine system. In general, phthalic esters are used as plasticizers for different polymers and more other consumer products. In the present study, we describe a simple method to quantify PAEs in coffee brew using a liquid‐liquid extraction without purification processes through analysing the obtained organic phase by GCMS in the single ion monitoring mode. The totals of single PAEs, in coffee brew samples analysed by us, are in the range of 159–5305 μg L−1. Considering that, on average, a person drinks three cups (total 90 mL) of the aforementioned drink per day, this will lead to the uptake of a total 14 to 477 μg of phthalates.

This work aims to study the removal of lead (II) from aqueous solutions with Ca-Alginate (CA) and Coffee-Calcium-Alginate (CCA). The coffee biomass were successfully prepared as the material to be encapsulated in calcium alginate. The characterization of the synthesized CA and CCA was performed using fourier transform infrared and scanning electron microscopy. The method used was batch study. Various factors which affected adsorption efficiency of lead (II) ions by CA and CCA, such as pH, agitation time, and adsorbent dose were investigated for determination of optimum experimental conditions. The result showed that CA and CCA had significant effects on adsorption of lead (ІІ) ions at pH = 4, agitation time of more than 120 min, and the adsorbent dose was 0.05 gram. Moreover, the Langmuir isotherm model showed that maximum adsorption capacity (qm) was 163.66 mg/g and 176.99 mg/g respectively for CA and CCA. The Langmuir isotherm was better described the adsorption equilibrium. Both of the adsorbent fitted to pseudo second order equations. These results demonstrated that CA and CCA show great potential to remove Pb(ІІ) ions from aqueous solutions.

Bondowoso district is the predominant supplier of coffee beans, and also known as Republik Kopi. However, there was still insufficient data about the chemical characteristics of coffee from Bondowoso. This research has main aims to characterize the chemical characteristic of Coffea Arabica L. from Bondowoso, and determine the impact of traditional fermentation on them. Coffee beans were naturally-fermented through soaking in water for less than 12 hours. Unfermented coffee beans were used as a control. Both unfermented and fermented coffee beans were subjected to chemical analysis. Results show that total nitrogen and lipid contents of both fermented and unfermented beans decreased after fermentation into 0.19%±0.03 and 10.03%±0.14, respectively. LCMS analysis of coffee beans revealed that the majority of amino acid contents in fermented beans were higher than that found in unfermented beans, while caffeine and derivatives to be lower in fermented coffee beans than in unfermented beans. One exception for this was 7-methylxanthine, which was found only in fermented beans. Other metabolites, including procyanidines A and B, were found to decrease through fermentation. Interestingly, 3-flavanol was found only in fermented coffee beans. This research results would benefit on improving the quality of coffee through fermentation step.

This work aimed at assessing 3-caffeoylquinic acid (chlorogenic acid) and caffeine contents and in vitro anti-inflammatory and antioxidant activities of nine genotypes of conilon coffee, one cultivar of Arabica and one of Robusta, with different degrees of maturation. All genotypes were harvested with three degrees of maturation (60%, 80%, and 100%), accounting 33 samples of green coffee beans. Metabolite contents were quantified by HPLC with a C18 reverse-phase column. Chromatograms were obtained by UV at 274 nm wavelength for caffeine and 325 nm for chlorogenic acid. Antioxidant activity was measured by FRAP, ABTS, and DPPH, and anti-inflammatory activity, by inhibition of production of NO, O2·−, and IL-6 and TNF-α cytokines in macrophages culture stimulated with bacterial endotoxin (LPS). Cell viability was evaluated by MTT method. K-means clustering followed principal component analysis (PCA) to check for correlations. The results showed that the degree of maturation significantly affected the levels of chlorogenic acid and caffeine. For both chlorogenic acid and caffeine, all conilon genotypes had higher contents than Arabica coffee. The values found for chlorogenic acid in conilon coffees ranged from 9.1 to 11.7%, while in Arabica coffee it ranged from 8.7 to 9.2%. Among the 33 assessed coffees, C101, C105, and Robusta displayed the best antioxidant profiles, while the genotypes C303, C304, and C306 revealed strong anti-inflammatory responses, with O2·− and IL-6 inhibitions close to 100%. Despite the absence of statistical correlation, it is known that the presence of both metabolites contributed to the activities, as chlorogenic acid presented high antioxidant and anti-inflammatory activities and caffeine, elevated anti-inflammatory activity.

The durability and patient acceptability of prosthesis can be gauged by the capacity of visible light curing lab composite resins to maintain color stability through time and use. Consequently, this study’s goal was to assess the color stability of three layering materials, incisal, dentin, and gingiva of SR Nexco lab composite, with exposure to coffee, Coca-Cola, and turmeric solution using a spectrophotometer. A total of 60 specimens (10 × 2 mm) of SR Nexco paste were prepared and were divided into three groups based on the layering material used. Five specimens of each group were immersed in staining solutions, namely, coffee, cola, and turmeric solution. Each group’s last five specimens were submerged in distilled water (control). The incubator that housed the samples was set to 37 °C. The CIE L*a*b* method was used to quantify the color differences (E) of specimens using a spectrophotometer at baseline and after two weeks of immersion. Using ANOVA testing, the average color change for each specimen was examined. Tukey tests were used for post hoc comparisons. The calculated mean color difference (ΔE) for incisal ranges from 3.73 (distilled water) to 28.70 (turmeric). The mean color difference (ΔE) for dentin ranges from 2.66 (distilled water) to 41.19 (turmeric). The mean color difference (ΔE) for gingiva ranges from 1.72 (distilled water) to 23.88 (turmeric). The results are statistically significant. The maximum color difference is noted for dentin specimens, and turmeric stains all three layering materials to a maximum. The color stability of SR Nexco paste layering materials is significantly affected by the discoloring agents used. The comparison of color change between the three layering materials of SR Nexco paste (dentin, incisal, and gingiva) is statistically not significant. Turmeric solution exhibits more discoloration followed by cola and coffee solution.

Red Sayer is one of the date varieties from the United Arab Emirates. This variety is one type of dates that is imported into Indonesia and used as processed date palm juice producing waste, namely date seeds. Date seeds can be made into some coffee that is rich in antioxidants and does not contain caffeine. The purpose of this study is to determine the chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee of the Red Sayer variety date seeds. Coffee of date seeds is made into powder and then analyzed for its contents of water, ash, protein, fat, carbohydrates and total sugar, besides its antioxidant activity, total phenol, and caffeine levels. The results of the analysis obtained are, as follows: 4.42±0.01% water, 1.17±0.04% ash, 8.55±0.64% protein, 7.34±0.07% fat, 78.52±0.76% carbohydrate, 16.39±0.01% total sugar, 23.81±0.22 μg/mL antioxidant activity (IC50) and 340.65±1.53 mg GAE / 100g total phenol, while caffeine is not detected. Red Sayer date seed coffee, therefore, can be a source of carbohydrates and natural antioxidants that does not contain caffeine.

Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds. Arabica (Coffea arabica) is the most cultivated variety of coffee, making it a valuable source of phytonutrients, including antioxidants. In the present study, green and roasted Arabica coffee beans were treated with slow freezing (SF), fast freezing (FF), microwave radiation (MWR) and cold atmospheric plasma (CAP). Moisture content (MC) of coffee beans and antioxidant activity (AOA) of aqueous extracts were measured. Green coffee showed a decrease in MC after MWR treatment, and roasted coffee showed an increase in MC after freezing. After SF and FF at −19 °C for 24 h, all extract samples showed an increase in AOA by 4.1–17.2%. MWR treatment at 800 W for 60 s was accompanied by an increase in the AOA of green coffee extracts by 5.7%, while the changes in the AOA of roasted coffee extracts were insignificant. Sequential combined treatments of SF + MWR and FF + MWR resulted in an additive/synergistic increase in the AOA of green/roasted coffee extracts, up to +23.0%. After CAP treatment with dielectric barrier discharge (DBD) parameters of 1 μs, 15 kV and 200 Hz for 5 and 15 min, green coffee showed a decrease in the extract AOA by 3.8% and 9.7%, respectively, while the changes in the AOA of roasted coffee extracts were insignificant. A high positive correlation (r = 0.89, p < 0.001) between AOA and MC was revealed. The results obtained indicate that SF, FF, MWR and combined treatments may be applied at the pre-extraction stage of coffee bean preparation in order to increase the yield of antioxidant extractives.

This study describes the development of a quantitative structure–property relationship to predict the retention indices of volatile and semi-volatile compounds identified in Arabica coffee samples from different geographical origins. The analytical method utilized rapid headspace solid-phase microextraction (HSSPME)–gas chromatography–time-of-flight mass spectrometry (GC-TOFMS) data measured in divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber. A total of 102 molecules were optimized with the PM6/ZDO level of theory in order to calculate several molecular descriptors. Ordinary least squares were coupled with genetic algorithm–supervised variable subset selection to find the best three descriptors. For model validation, the dataset was split into a training set (70%) and a test set (30%). The quality of the model was evaluated by means of the coefficient of determination and the root-mean-square error.

Colombian coffee production is well-known, and selective manual harvesting plays a vital task in guaranteeing high ripe coffee fruit rates in this process, leading to its known worldwide aroma and flavor. To maintain this quality approach, selective harvesting methods based on mechanical vibrations are a promising alternative for developing technologies that could accomplish the challenging Colombian coffee production context. In this study, a vibrations analysis in coffee fruits at three ripening stages was carried out to evaluate the dynamic behavior at two frequency windows: 10 to 100 Hz and 100 to 1000 Hz. Two groups of fruits previously classified in the CIELab color space were chosen for the vibration test study samples. Time and frequency signals were characterized via FFT (fast Fourier transform), and bump wavelets were determined to obtain the frequency–time magnitude scalograms. The measurements were obtained in three degrees of freedom over the fruits: one for measuring the input force (computed in voltage way) and the other two measured by the velocity. The results revealed frequency ranges with specific resonant peaks between 24 and 45 Hz, and close to 700 Hz, where the ripe fruits presented higher magnitudes in the calculated parameters. FFT of the velocity and scaled mechanical impedance were used to estimate these frequency ranges. This work is an important step to identify a “vibrational fingerprint” of each Coffea arabica var. Castillo fruit-ripening stage. However, we consider that more experiments should be performed to reconstruct the modal shape in each resonance. In future studies, fatigue analysis could show which are the most effective frequency ranges to detach the ripe fruits from the perspective of a real selective coffee-harvesting scenario.

Tea and coffee are popular beverages. Both are also used in topical applications, such as ultraviolet (UV) protection, anti-aging, and wound healing. However, the impact of tea and coffee extract on skin cells is minimally explored. This study investigated the direct exposure of tea and coffee extract on skin cells using a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay. It was found that direct exposure of tea and coffee to skin cells can be toxic at a high dose on prolonged exposure (72 h). Therefore, it was hypothesized that a formulation providing a controlled release of tea and coffee could improve their skin compatibility. Thermally cross-linked poly(acrylic acid) hydrogels loaded with tea and coffee extracts (with and without milk) were formulated and optimized. The release profiles of these hydrogels were studied at varying loading efficiency. Milk addition with tea extract retarded the tea extract release from hydrogel while minimally affecting the coffee release. This effect was due to the molecular interaction of tea with milk components, showing changes in size, zeta potential, and polydispersity index. The release study best fitted the Korsmeyer–Peppas release model. Skin cells exposed to tea or coffee-loaded hydrogel showed normal skin cell morphology under fluorescence microscopic analysis. In conclusion, the hydrogels controlled the tea and coffee release and showed biocompatibility with skin cells. It can potentially be used for skin applications.

The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Analysis (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory analysis of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception. [ABSTRACT FROM AUTHOR]

Functional and medicinal beverages consumption plays an important role in human health, considering that metabolites, with a wide range of pharmacological effects, are inserted in the human diet. Nowadays, the most consumed beverages are obtained from Camellia sinensis leaves and coffee grain processing, and contain different classes of polyphenols and phenolic acids in their phytochemical composition. Besides C. sinensis and coffee, numerous plants have been receiving attention due to their phytochemical composition and pharmacological effects, such as yerba mate, hibiscus, chamomile, lemongrass, fennel and mentha. Furthermore, atomized or lyophilized medicinal plant extracts can be employed in many beverage formulations and the consumption of these products is an excellent delivery means for nutrients and bioactive compounds, such as: minerals, vitamins, terpenes, antioxidants, saponins, alkaloids and polysaccharides. Innovation in food processing in order to insert functional and medicinal beverages in the human diet poses a challenge for the coming years. The technological development of new processing forms and use of plants with bioactive metabolites could be an important tool in relation to this proposal. In this context, this review has aimed to summarize and analyze pharmacological, phytochemistry and technological aspects of species with classical ethnobotanical and traditional use. Unlabelled Image • Polyphenols are abundant metabolites found in many plants and consumed in beverages. • The Chemistry and pharmacology of plants consumed as beverages has been discussed. • Innovative aspects of coffee, camellia and maté processing are presented. • Yerba mate has a large diversity of metabolic compounds among traditional beverages. [ABSTRACT FROM AUTHOR]

In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates. [ABSTRACT FROM AUTHOR]

Background: Caffeine is reported to be the most widely used pharmacologically active substance. It causes mental stimulation and increases blood pressure. Acute systolic and diastolic blood pressure response to caffeine attenuates in the course of regular caffeine use; tolerance to cardiovascular responses develops in some people. For some hypertension-prone people coffee ingestion may be harmful, and for others it may be beneficial. The aim of our work was to evaluate the effect of caffeine on postocclusive reactive hyperaemia (PORH), a test of microvascular function, and at the same time to monitor the central effects of caffeine on blood pressure and heart rate. Methods: Heart rate, arterial pressure, and cutaneous laser-Doppler (LD) flux were monitored in 32 healthy volunteers (aged 25.2 ± 4.3 years) before and after they ingested 200 mg of caffeine. LD flux was measured on a finger at rest and after the release of an 8-minute occlusion of digital arteries above the place of LD flux measurement. All parameters obtained after the ingestion of caffeine were compared to the values obtained before caffeine and to the values obtained after a placebo. Results: We found slightly increased arterial pressure as well as decreased heart rate and resting LD flux (Dunnett’s test, p<0.05) after the ingestion of caffeine. Caffeine significantly reduced the PORH response (Dunnett’s test, p<0.01). The power of the low-frequency oscillations (0.06–0.15 Hz) of LD flux, representing vascular myogenic activity, increased significantly after the ingestion of caffeine at rest and during the PORH response. A correlation was found between the number of cups of coffee regularly consumed and resting LD flux values (R = 0.492, p = 0.00422), peak LD flux values during PORH (R = 0.458, p = 0.00847), and the PORH area (R = 0.506, p = 0.00313) after caffeine consumption. Conclusions: From the results, we can conclude that caffeine affects cutaneous microvascular function during rest and during a PORH response, and that it increases blood pressure and decreases heart rate. [ABSTRACT FROM AUTHOR]

Adenosine modulation is considered both a paracrine signal coordinating different cells in a tissue and a stress signal. Both functions are ensured by 4 types of adenosine receptors (ARs), which have been studied individually. Mice with knockout of all ARs (quad-AR-KO) now allow enquiring the overall function of the adenosine modulation system. The observed “normal’” physiology of quad-AR-KO mice indicates that ARs do not regulate homeostasis and are likely recruited to selectively control allostasis. [ABSTRACT FROM AUTHOR]

This paper summarizes a problematic nomenclature of isomers belonging to chlorogenic acid family since its first occurrence until present. During decades, there have been a high number of articles dealing with the family. Unfortunately, researchers who want to get knowledge about this topic may be strongly confused after reading a few articles. Due to gradual discoveries and isolations of the individual isomers from plenty of matrices and because of the changing system of terminology after these discoveries, discrepancies among articles are common. The cause of this confusion is that the main compound of the family, 5-caffeoylquinic acid (also well-known as chlorogenic acid), was truly called as 3-caffeoylquinic acid before 1976, when new rules for nomenclature were published. Many researchers and also chemicals suppliers, however, keep using the "pre-IUPAC" nomenclature and wrongly call 3-caffeoylquinic acid as chlorogenic acid, the main substituent of the family. Despite there have been some works struggling with this issue, the problem is still appearing. Therefore, the present work was written.

Background: Physical exertion and caffeine consumption are associated with acute myocardial infarction (MI). However, physical exertion and caffeine consumption have not been examined as immediate triggers of MI in low and middle-income countries. Objective: Using a self-matched case-crossover design, we examined the acute risk of MI in the hour following episodes of physical exertion, caffeinated coffee, and tea consumption among MI survivors in Thailand. Methods: A total of 506 Thai participants (women = 191, men = 315) were interviewed between 2014 and 2017 after sustaining an acute MI. We compared each subject’s exposure to physical exertion and consumption of caffeine- containing beverages in the hour preceding the onset of MI with the subject’s expected usual frequency in the prior year to calculate relative risks (RRs) and 95% confidence intervals (95%CIs). Results: Of the 506 participants, 47 (9.3%) engaged in moderate or heavy physical exertion, 6 (1.2%) consumed tea, and 21 (4.2%) consumed coffee within the hour before MI. The relative risk of MI after moderate or heavy physical exertion was 3.0 (95% CI 2.2–4.2) compared to periods of no exertion, with a higher risk among more sedentary participants compared to active participants. Compared to times with no caffeinated beverage consumption, there was a higher risk of MI in the hour following consumption of caffeinated tea (RR = 3.7; 95%CI: 1.5–9.3) and coffee (RR = 2.3; 95%CI: 1.4–3.6). Conclusion: Physical exertion, coffee and tea consumption were associated with a higher risk of MI in the subsequent hour compared to times when the participants were sedentary or did not consume caffeinated beverages. Our study identifies high-risk populations for targeted screening and intervention to prevent acute MI. [ABSTRACT FROM AUTHOR]

Epidemiological studies have suggested that coffee consumption is negatively correlated with the incidence of Parkinson’s disease. Coffee contains relatively high levels of β-carbolines, which have been ascribed neuroactive effects in humans however the positive or negative effect has not been confirmed yet. Two ingredients with applications as coffee substitutes—chicory, which is traditionally used in this way, and artichoke—were considered in this study both from the neuroactive point of view but also in relation to the other bioactive compounds that result from their thermal processing. These thermal products are of concern because of their possible toxic properties. The estimated concentration of β-carbolines was high in both materials (1.8 μg/g and 2.5 μg/g harman and 2.9 μg/g and 3.1 μg/g norharman in chicory and artichoke, respectively). Artichoke had more β-carbolines than chicory, and also more all the toxic compounds examined here–acrylamide, carboxymethyllysine, and furans, which were detected in significantly higher concentrations in artichoke, particularly acrylamide. Chicory and artichoke also contain phenolic compounds that possess high antioxidant activity, on a similar level. Artichoke, a new proposed ingredient in coffee substitutes, appears to be a richer source of β-carbolines than the traditionally chicory. Both materials contained high level of undesirable components, such as furan and its derivatives, carboxymethyllysine and particularly acrylamide, much higher in artichoke. [ABSTRACT FROM AUTHOR]

The understanding of acclimation strategies to low temperature and water availability is decisive to ensure coffee crop sustainability, since these environmental conditions determine the suitability of cultivation areas. In this context, the impacts of single and combined exposure to drought and cold were evaluated in three genotypes of the two major cropped species, Coffea arabica cv. Icatu, Coffea canephora cv. Apoatã, and the hybrid Obatã. Crucial traits of plant resilience to environmental stresses have been examined: photosynthesis, lipoperoxidation and the antioxidant response. Drought and/or cold promoted leaf dehydration, which was accompanied by stomatal and mesophyll limitations that impaired leaf C-assimilation in all genotypes. However, Icatu showed a lower impact upon stress exposure and a faster and complete photosynthetic recovery. Although lipoperoxidation was increased by drought (Icatu) and cold (all genotypes), it was greatly reduced by stress interaction, especially in Icatu. In fact, although the antioxidative system was reinforced under single drought and cold exposure (e.g., activity of enzymes as Cu,Zn-superoxide dismutase, ascorbate peroxidase, APX, glutathione reductase and catalase, CAT), the stronger increases were observed upon the simultaneous exposure to both stresses, which was accompanied with a transcriptional response of some genes, namely related to APX. Complementary, non-enzyme antioxidant molecules were promoted mostly by cold and the stress interaction, including α-tocopherol (in C. arabica plants), ascorbate (ASC), zeaxanthin, and phenolic compounds (all genotypes). In general, drought promoted antioxidant enzymes activity, whereas cold enhanced the synthesis of both enzyme and non-enzyme antioxidants, the latter likely related to a higher need of antioxidative capability when enzyme reactions were probably quite repressed by low temperature. Icatu showed the wider antioxidative capability, with the triggering of all studied antioxidative molecules by drought (except CAT), cold, and, particularly, stress interaction (except ASC), revealing a clear stress cross-tolerance. This justified the lower impacts on membrane lipoperoxidation and photosynthetic capacity under stress interaction conditions, related to a better ROS control. These findings are also relevant to coffee water management, showing that watering in the cold season should be largely avoided. [ABSTRACT FROM AUTHOR]