Article
Food Science & Technology
Barbora Lapcikova, Lubomir Lapcik, Petr Bartak, Tomas Valenta, Katerina Dokladalova
Summary: Specialty coffees from different origins were processed using different extraction methods, and their antioxidant activity and total polyphenol content were evaluated. The results showed that espresso and cold brew were more effective extraction methods, and the Columbia espresso coffee type exhibited excellent antioxidant activity.
Review
Food Science & Technology
Ewa Olechno, Anna Puscion-Jakubik, Malgorzata Elzbieta Zujko, Katarzyna Socha
Summary: The study summarized the influence of various factors on caffeine content in brews prepared with different methods. Results showed that brews prepared in an espresso machine had the highest caffeine content.
Article
Biochemistry & Molecular Biology
Magdalena Jeszka-Skowron, Robert Frankowski, Agnieszka Zgola-Grzeskowiak, Julia Platkiewicz
Summary: This study analyzed 49 coffee samples of Arabica and Robusta species from different geographical origins and with different beans treatment. The study compared the metabolites of Kopi Luwak coffee with fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. The results showed that Kopi Luwak had higher levels of caffeine and theophylline compared to the analyzed washed and unwashed Arabica coffees, and a different proportion of caffeoylquinic isomers. There was no difference in the concentration of vitamin B-3, amines, and phenolic acids between Kopi Luwak and other Arabica coffees.
Article
Food Science & Technology
Hanjing Wu, Jingyu Gu, B. K. Amrit, Malik A. Nawaz, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Coffee is a widely consumed beverage due to its bioactive compounds, particularly phenolic compounds and alkaloids, which offer health benefits such as antioxidant properties and protection against chronic diseases. The content of bioactive and antinutritional compounds in coffee beans is influenced by factors like variety, processing, and storage. Proper roasting enhances the bioavailability of bioactive compounds and total antioxidant activity, while excessive roasting may reduce both bioactive compounds and nutritional value. Storage conditions, particularly moisture fluctuations, can impact the content of bioactive compounds in coffee beans.
Article
Chemistry, Applied
Hanjing Wu, Ziyao Liu, Peiyao Lu, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: The bioaccessibility and bioactivity of phenolic compounds in coffee beans are influenced by the roasting and digestion processes. Light roasted coffee beans exhibit higher phenolic bioaccessibility, antioxidant activity, and short chain fatty acid production, which are more beneficial for gut health.
Article
Food Science & Technology
Nurhan Uslu
Summary: This study compared the effects of brewing method, time, and origin of coffee beans on antioxidant activity and chemical compounds in coffee. The results showed that the decoction method had higher levels of phenolic compounds, while the infusion method resulted in higher amounts of catechins and other compounds.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Plant Sciences
Jiraporn Sangta, Malaiporn Wongkaew, Tibet Tangpao, Patchareeya Withee, Sukanya Haituk, Chaiwat Arjin, Korawan Sringarm, Surat Hongsibsong, Kunrunya Sutan, Tonapha Pusadee, Sarana Rose Sommano, Ratchadawan Cheewangkoon
Summary: This study explored the potential of utilizing coffee pulp as raw material for polyphenolic antifungal agents, demonstrating successful inhibition of fungi. The research methods involved chemical analysis and bioactivity evaluation to confirm the antifungal properties of the polyphenol fraction extracted from coffee pulp.
Article
Chemistry, Applied
Marilisa Alongi, Jesus Maria Frias Celayeta, Riccardo Vriz, Gemma K. Kinsella, Aleksandra Rulikowska, Monica Anese
Summary: This study investigated the potential antidiabetic effect of coffee beans roasted to different degrees. Through in vitro digestion and molecular docking, it was found that chlorogenic acids in digested coffee may play a key role in inhibiting alpha-glucosidase. Despite differences in roasting degrees, the inhibitory effect of coffee on alpha-glucosidase was not significantly affected, suggesting that the presence of different compounds in coffee matrix may contribute to its antidiabetic properties.
Article
Food Science & Technology
Inhwa Han, Chul-Seung Lee
Summary: The study showed that adding coffee extract residues to American cookies does not compromise quality properties while enhancing bioactivities, indicating the potential value of environmental protection and functional food development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Luigi Castaldo, Marianna Toriello, Luana Izzo, Raffaele Sessa, Sonia Lombardi, Silvia Trombetti, Yelko Rodriguez-Carrasco, Alberto Ritieni, Michela Grosso
Summary: Coffee can protect against the adverse effects of putrefactive compounds by reducing oxidative stress and exerting anti-inflammatory effects in colon cancer cells, suggesting that coffee intake may improve health conditions in the presence of altered intestinal microbiota metabolism.
Article
Biochemistry & Molecular Biology
Nuntouchaporn Hutachok, Pimpisid Koonyosying, Tanachai Pankasemsuk, Pongsak Angkasith, Chaiwat Chumpun, Suthat Fucharoen, Somdet Srichairatanakool
Summary: The study analyzed the chemical compositions in Arabica coffee bean extracts and evaluated antioxidant and iron-chelating activities. The findings suggest that phenolics, particularly chlorogenic acid, play a significant role in these activities. Different coffee extracts exhibited varying degrees of free-radical scavenging properties, with drip coffee showing the most significant effect.
Article
Chemistry, Applied
Sung-hyun Park, Ara Jo, Kwang-Geun Lee
Summary: The study quantified levels of furan and 5-HMF in coffee samples, considering factors such as species/origin of beans, roasting conditions, extraction method, and additives. Results showed significant variations in furan and 5-HMF levels based on roasting conditions and extraction methods, with Robusta coffee and espresso extracts having the highest 5-HMF concentrations.
Article
Food Science & Technology
Sevinc Yildirim, Ersin Demir, Ilkay Gok, Hassan Y. Aboul-Enein
Summary: Coffee is a complex mixture of chemicals containing biologically active compounds that have various health benefits. This study investigated the effects of roasting levels and brewing techniques on the antioxidant capacity of coffee. Electrochemical methods were used to determine the antioxidant capacities, and it was found that espresso coffee prepared from lightly roasted Arabica coffee seeds had the highest antioxidant capacity.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Hanjing Wu, Peiyao Lu, Ziyao Liu, Javad Sharifi-Rad, Hafiz A. R. Suleria
Summary: This study comprehensively evaluated the impacts of commercial roasting levels on the phenolic content and antioxidant potential of Arabica coffee beans. The results showed that light roasted beans had the highest phenolic content and antioxidant potential, followed by medium roasted beans. Additionally, dark roasted beans contained the highest amount of volatile compounds. These findings suggest that medium roasted coffee beans have relatively better nutritional value and organoleptic properties.
FOOD SCIENCE & NUTRITION
(2022)
Article
Nutrition & Dietetics
Mengyao Peng, Dan Lu, Jie Liu, Bo Jiang, Jingjing Chen
Summary: The study investigated the influence of roasting on the nutritional composition of pumpkin seeds, finding that total phenolic compounds, total flavonoids content, and total antioxidant capacity increased with higher roasting temperatures. However, the composition and content of fatty acids did not change significantly after roasting. The optimal roasting temperature for obtaining protein with better nutritional quality was found to be 160 degrees Celsius.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Applied
Veronica Santarelli, Lilia Neri, Giampiero Sacchetti, Carla D. Di Mattia, Dino Mastrocola, Paola Pittia
Article
Food Science & Technology
Raquel Lucas-Gonzalez, Manuel Viuda-Martos, Jose Angel Perez-Alvarez, Clemencia Chaves-Lopez, Blerina Shkembi, Moscaritolo Salvatore, Juana Fernandez-Lopez, Giampiero Sacchetti
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Correction
Food Science & Technology
Raquel Lucas-Gonzalez, Manuel Viuda-Martos, Jose Angel Perez-Alvarez, Clemencia Chaves-Lopez, Blerina Shkembi, Salvatore Moscaritolo, Juana Fernandez-Lopez, Giampiero Sacchetti
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2020)
Article
Food Science & Technology
Annalisa Serio, Jessica Laika, Francesca Maggio, Giampiero Sacchetti, Flavio D'Alessandro, Chiara Rossi, Maria Martuscelli, Clemencia Chaves-Lopez, Antonello Paparella
Review
Food Science & Technology
Lilia Neri, Marco Faieta, Carla Di Mattia, Giampiero Sacchetti, Dino Mastrocola, Paola Pittia
Article
Chemistry, Applied
Riccardo De Flaviis, Giampiero Sacchetti, Dino Mastrocola
Summary: A new optimized method for analyzing wheat volatile organic compounds (VOCs) was developed through experimental testing, identifying previously undiscovered compounds. The study results indicate that different cultivation areas are the highest source of variability in wheat VOCs.
Article
Chemistry, Applied
Raquel Lucas-Gonzalez, Jose Angel Perez-Alvarez, Salvatore Moscaritolo, Juana Fernandez-Lopez, Giampiero Sacchetti, Manuel Viuda-Martos
Summary: Adding persimmon flour can significantly improve the polyphenol profile of spaghetti, with an increase of around 2 to 3 times at 3% and 6% concentrations, respectively. The effects of cooking and digestion processes were found to impact the free polyphenol content more than the bound polyphenols. Additionally, spaghetti enriched with 3% persimmon flour showed a reduction in starch digestion kinetics, while 6% enriched spaghetti increased it.
Article
Food Science & Technology
Veronica Santarelli, Lilia Neri, Roberto Moscetti, Carla Daniela Di Mattia, Giampiero Sacchetti, Riccardo Massantini, Paola Pittia
Summary: The use of green tea extract (GTE) and trehalose in the production of frozen carrots enriched with bioactive compounds was found to improve the functional and quality attributes of carrots. After freezing and frozen storage, carrots showed significant firmness loss and color change, but carrots enriched with GTE still had antioxidant activity twice as high as fresh carrots.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Chemistry, Applied
Riccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, Dino Mastrocola
Summary: The study examined the changes in VOCs profile of wheat grown at different elevations, revealing the influence of altitude on VOCs and identifying specific VOCs that can predict the altitude of samples. Different responses to high altitude stress were observed in different wheat species.
Review
Nutrition & Dietetics
V D'Antonio, N. Battista, G. Sacchetti, C. Di Mattia, M. Serafini
Summary: This manuscript reviews the evidence on the functional role of edible insects in modulating oxidative and inflammatory stress, platelet aggregation, lipid and glucose metabolism, and weight control. It suggests the need for more dietary intervention studies in humans to support the evidence from in vitro and animal models.
NUTRITION RESEARCH REVIEWS
(2023)
Article
Chemistry, Applied
Riccardo De Flaviis, Delvana Mutarutwa, Giampiero Sacchetti, Dino Mastrocola
Summary: A study analyzing volatile organic compounds in wheat grown at different altitudes over two years found that the year of cultivation was the primary source of VOCs variance, with environmental conditions playing a more significant role than species in determining the VOCs profile.
Article
Food Science & Technology
Riccardo De Flaviis, Giampiero Sacchetti
Summary: The reparameterization of the Weibull distribution function was applied to food and biological science data models, showing similar fitting performance to the traditional model. The study highlighted the importance of a good experimental plan due to some faults in the datasets used in the research.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Plant Sciences
Riccardo De Flaviis, Giorgio Tumino, Valeria Terzi, Caterina Morcia, Veronica Santarelli, Giampiero Sacchetti, Dino Mastrocola
Summary: Different Solina wheat accessions in the Abruzzo region of Italy were analyzed using genetic data from SNP markers. The analysis revealed two main clusters, with Solina being genetically closer to landraces from Turkey and the central fertile crescent. Significant differences in quality traits were found between the two Solina clusters.
Article
Chemistry, Applied
Riccardo De Flaviis, Veronica Santarelli, Delvana Mutarutwa, Marialisa Giuliani, Giampiero Sacchetti
Summary: The concentration of wheat is the main factor affecting the VOCs profile of craft beers, while the variety and cultivation altitude have a smaller impact. PLS-DA can differentiate beers made with different varieties.
Article
Chemistry, Applied
Riccardo De Flaviis, Veronica Santarelli, Giampiero Sacchetti, Dino Mastrocola
Summary: This study investigates the differences in the distribution of volatile organic compounds (VOCs) between ancient and modern wheat varieties and finds that heritage wheat has distinct odor types and can be accurately classified using a chemometric approach.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
