Article
Multidisciplinary Sciences
Justyna Blaszkiewicz, Ewa Nowakowska-Bogdan, Krzysztof Barabosz, Renata Kulesza, Ewa Dresler, Piotr Woszczynski, Lukasz Bilos, Dominika Barbara Matuszek, Krzysztof Szkutnik
Summary: The paper investigates the optimal storage conditions for green and roasted coffee beans. Different processing methods were applied to the coffee beans, such as washing or leaving them in their natural state after harvesting. The beans were then stored in two types of packaging with different permeability at three temperature chambers (-10, 10, and 20°C) for 3, 6, 9, and 12 months. The research findings show that beans stored at 20°C age the fastest, while those stored at -10°C and 10°C perform similarly well. The type of grain processing has a greater impact on the results compared to the type of packaging.
SCIENTIFIC REPORTS
(2023)
Article
Chemistry, Applied
GuiLin Hu, XingRong Peng, Ding Dong, Yin Nian, Ya Gao, XiaoYuan Wang, DeFu Hong, MingHua Qiu
Summary: In this study, ten new and five known ent-kaurane diterpene derivatives were identified from roasted coffee beans. Several compounds showed moderate inhibitory effects on alpha-glucosidase, with those containing a double bond between C-15 and C-16 exhibiting stronger activity. Molecular docking experiments were also conducted to discuss the mechanism of action.
Article
Plant Sciences
Fabio Junior Moreira Novaes, Maria Alice Esteves da Silva, Diana Cardoso Silva, Francisco Radler de Aquino Neto, Claudia Moraes Rezende
Summary: This article describes the extraction of cafestol and kahweol, two significant furane-diterpenoids from coffee beans, and investigates their formation and degradation kinetics during the roasting process. It also explains how the degree of roasting and the preparation method of the coffee beverage influence the content of these compounds.
Article
Chemistry, Applied
Vera Gottstein, Dirk W. Lachenmeier, Thomas Kuballa, Mirko Bunzel
Summary: A comprehensive study utilizing NMR fingerprinting and multivariate data analysis was conducted on 603 roasted arabica coffee samples. The results showed that the coffee samples could be differentiated based on their geographical origin, but differentiation between organically and conventionally produced coffee samples was not achieved.
Article
Food Science & Technology
B. R. Boger, L. B. Acre, M. C. Viegas, L. E. Kurozawa, M. T. Benassi
Summary: This research aimed to microencapsulate roasted coffee oil through spray drying and complex coacervation techniques, comparing the properties of microparticles and their impact on the perception of soluble coffee brew aroma. Different wall materials and oil contents resulted in microparticles with distinctive characteristics, but similar sensory impact on coffee aroma intensity during the preparation of soluble coffee brew.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Biotechnology & Applied Microbiology
Yuanyuan Tan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Fermented coffee beans have different compositions of phenolic and volatile compounds compared to unfermented coffee beans. They contain higher levels of phenolic and volatile compounds, which contribute to greater antioxidant activity and nutritional value.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Javier Gallardo-Ignacio, Anislada Santibanez, Octavio Oropeza-Mariano, Ricardo Salazar, Rosa Mariana Montiel-Ruiz, Sandra Cabrera-Hilerio, Manases Gonzales-Cortazar, Francisco Cruz-Sosa, Pilar Nicasio-Torres
Summary: Mexico is known for its specialty and organic coffee, mainly produced by small indigenous community cooperatives. The physical, chemical, and biological characteristics of different roasts of Coffea arabica varieties were analyzed. The study found that the caffeine and melanoidin contents increased with the level of roasting, while the chlorogenic acid content showed a dissimilar effect. Premium and specialty coffees were classified based on their nutritional content and sensory evaluation.
Review
Food Science & Technology
Alicia Maria Rendon-Mera, David Camilo Corrales, Gustavo Antonio Penuela Mesa
Summary: Coffee quality improvement and measurement are closely related to various methods and factors. Analytical chemistry methods are widely used for evaluating different types of coffee quality, with cup quality and biochemical composition being the most studied attributes. Coffea arabica is the most researched species and green coffee is the commonly used sample. Quality control receives more attention in the postharvest stage, while management practices stand out in the preharvest stage. Evaluation research is the most used research type.
JOURNAL OF FOOD QUALITY
(2022)
Review
Food Science & Technology
Cinthia de Carvalho Couto, Caroline Correa de Souza Coelho, Edna Maria Moraes Oliveira, Susana Casal, Otniel Freitas-Silva
Summary: This Systematic Literature Review (SLR) aims to identify and evaluate different types of analytical techniques published in the last 20 years for detecting adulterants in roasted coffee. The presence of impurities in coffee affects its quality. The study was conducted in three stages using StArt software, and 83 studies were selected. Chromatographic, spectroscopic, and multi-adulterant techniques were the most commonly used methods. Suitable techniques for detecting and quantifying adulterations in coffee, especially multi-detection approaches, are crucial for improving coffee quality worldwide.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2023)
Review
Biochemistry & Molecular Biology
Liane Lorbeer, Steffen Schwarz, Heike Franke, Dirk W. Lachenmeier
Summary: Roasted coffee silver skin is a valuable food ingredient with potential applications in bakery products, sports or functional foods. Toxicological studies have shown no toxic effects, suggesting its safety for consumption.
Article
Chemistry, Applied
Nicola Caporaso, Martin B. Whitworth, Ian D. Fisk
Summary: In this study, hyperspectral imaging was used to predict volatile compounds in roasted coffee beans, allowing for rapid screening of key aroma compounds. The approach showed improved predictions for classes of compounds such as aldehydes and pyrazines. This method provides industrial relevance by offering new tools for quality evaluation and minimizing heterogeneity during production and roasting.
Article
Food Science & Technology
Ling Tian, Yuanyuan Guo, Ang Zhang, Hua Zhong
Summary: Simultaneously verifying the original regions of green and roasted coffee beans is crucial for protecting stakeholder interests. This study analyzed stable isotope ratios and elemental contents to build a discriminating model that accurately identifies the original regions of coffee beans.
JOURNAL OF FOOD QUALITY
(2022)
Article
Biotechnology & Applied Microbiology
Hanjing Wu, Claudia Gonzalez Viejo, Sigfredo Fuentes, Frank R. R. Dunshea, Hafiz A. R. Suleria
Summary: This study evaluated the quality traits of fermented and unfermented coffee using multiple digital technologies. Near-infrared spectrometry, electronic nose, and gas chromatography-mass spectrometry were used to analyze the differences in volatile compounds and physicochemical properties. The results showed that the proposed method can effectively distinguish coffee processing methods and evaluate their volatile compounds.
FERMENTATION-BASEL
(2023)
Article
Entomology
Claudia Patricia Ruiz-Diaz, Jose Carlos Verle Rodrigues
Summary: The study reveals that baited column traps at 0.5m height capture more coffee berry borers efficiently, providing insights for future management strategies to control this coffee pest.
Article
Food Science & Technology
Ruihong Dong, Mengting Zhu, You Long, Qiang Yu, Chang Li, Jianhua Xie, Yousheng Huang, Yi Chen
Summary: This study evaluated the chemical compositions of green coffee beans and their correlation with thermal contaminants in roasted coffee. Positive correlations were found between the formation of 5-HMF, furan, 2-and 3-methylfuran and various compounds in green coffee beans. Additionally, significant positive correlations were observed between acrylamide levels and several compounds in green beans. Negative correlations were found between certain compounds and active constituents, and slight negative relationships were observed between acrylamide and certain compounds. This study provides valuable insights for selecting coffee beans with high nutrition and low chemical risks.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Mycology
C. Strub, C. A. T. Dieye, P. A. Nguyen, F. Constancias, N. Durand, S. Guendouz, M. Pratlong, A. Fontana, S. Schorr-Galindo
Summary: The study suggests that the actinobacteria Streptomyces sp. AV05 may be a potential biocontrol agent against mycotoxigenic fungi, specifically inhibiting the growth and mycotoxin production of F. verticillioides. RNA-seq data provided useful information on the genetic expression changes of both microorganisms during their interaction.
Article
Food Science & Technology
Juan Ramirez-Godinez, Juan Francisco Gutierrez-Rodriguez, Elizabeth Contreras-Lopez, Gabriela Mariana Rodriguez-Serrano, Araceli Castaneda-Ovando, Judith Jaimez-Ordaz, Luis Guillermo Gonzalez-Olivares
Summary: The addition of agave juice to semi-ripened cheese improves the viability of the probiotic Lactobacillus rhamnosus GG and enhances proteolytic activity.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
L. Gonzalez-Salitre, Ad Roman-Gutierrez, E. Contreras-Lopez, M. Bautista-Avila, Gm Rodriguez-Serrano, Lg Gonzalez-Olivares
Summary: This article reviews the importance of selenium in the diet and the biochemical mechanism of yeast in transforming inorganic selenium into organic species.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Microbiology
Ruben Espinosa-Salgado, Victoria Tamayo-Galvan, Isabelle Perraud-Gaime, Gabriela M. Rodriguez-Serrano, Rosa O. Gonzalez-Robles, Noel Durand, Elena Champion-Martinez, Gerardo Saucedo-Castaneda
Summary: This study evaluated the growth inhibition of the ochratoxigenic fungus Aspergillus carbonarius Ac 162 using 5 lactic acid bacteria (LAB). The results showed that Lactobacillus plantarum MZ809351 exhibited the strongest antifungal effect and produced compounds related to microbial antifungal activities when cultivated in the presence of xylitol and glycerol. Additionally, the addition of xylitol and glycerol reduced the content of Ochratoxin A (OTA) in the culture broth.
CURRENT MICROBIOLOGY
(2022)
Article
Food Science & Technology
Sara Carrero-Puentes, Carlos Fuenmayor, Carlos Jimenez-Perez, Francisco Guzman-Rodriguez, Lorena Gomez-Ruiz, Gabriela Rodriguez-Serrano, Sergio Alatorre-Santamaria, Mariano Garcia-Garibay, Alma Cruz-Guerrero
Summary: This study demonstrates the feasibility of obtaining acid whey cheese functionalized with exopolysaccharide (EPS) produced in situ by fermentation with Lactobacillus delbrueckii. The presence of EPS improved production yield, textural properties, and worked as a carrier for probiotic Lactobacillus paracasei.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Microbiology
Ignace Sawadogo, Adama Pare, Donatien Kabore, Didier Montet, Noel Durand, Jalloul Bouajila, Elisabeth P. Zida, Hagretou Sawadogo-Lingani, Philippe Augustin Nikiema, Roger Honorat Charles Nebie, Imael Henri Nestor Bassole
Summary: This study investigated the antifungal and antiaflatoxinogenic activities of essential oils from different species of Cymbopogon plants. The results showed that these essential oils exhibited inhibitory activities against Aspergillus species and could also inhibit the synthesis of aflatoxins. Combinations of different essential oils showed synergistic effects, and some combinations were able to completely inhibit the production of aflatoxins.
Article
Microbiology
Asma Chelaghema, Noel Durand, Adrien Servent, Myriam Mamouni, Patrick Poucheret, Sabine Schorr-Galindo, Angelique Fontana, Caroline Strub
Summary: Essential oils have antifungal activities and can inhibit the growth and mycotoxin production of various fungal strains, as well as modify the expression of toxin synthesis genes.
ARCHIVES OF MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Tiziri Badji, Noel Durand, Farida Bendali, Isabelle Piro-Metayer, Abdellah Zinedine, Jalila Ben Salah-Abbes, Samir Abbes, Didier Montet, Amar Riba, Catherine Brabet
Summary: Wheat is the main staple in the Algerian diet, but its consumption can pose serious health concerns due to mycotoxin contamination. This study investigated the ability of lactic acid bacteria (LAB) strains to detoxify aflatoxin B1 (AFB1) and ochratoxin A (OTA), the most common mycotoxins in Algerian wheat and its products. The LAB strains tested were able to effectively reduce the levels of AFB1 and OTA in vitro, suggesting their potential use as additives to reduce mycotoxin contamination in fermented wheat foods.
BIOLOGICAL CONTROL
(2023)
Article
Biotechnology & Applied Microbiology
Fabienne Anne-Julie A. N'zi, Clementine A. Kouakou-Kouame, Florent K. N'guessan, Charlie Poss, Corinne Teyssier, Noel Durand, Didier Montet
Summary: The aim of this study was to determine the microbial diversity and mycotoxin profile of artisanal infant flours commonly vended in public healthcare centres and retail markets in Cote d'Ivoire. The analysis revealed the presence of potentially beneficial bacteria such as Weissella, Staphylococcus, and Pediococcus, as well as potential pathogenic genera such as Bacillus, Enterobacter, Acinetobacter, and Burkholderia. The fungal community consisted of two dominant phyla (Ascomycota and Basidiomycota) and 31 genera, including possible toxigenic genera such as Fusarium and Aspergillus. Aflatoxin B1 (AFB1), Ochractoxin (OTA), Fumonisin B1 (FB1), and B2 (FB2) were the mycotoxins found in the analysed flours.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Lourdes Gonzalez-Salitre, Araceli Castaneda-Ovando, Ulin Antobelli Basilio-Cortes, Adelfa del Carmen Garcia-Contreras, Gabriela Mariana Rodriguez Serrano, Alejandra Cardelle-Cobas, Alma Delia Roman-Gutierrez, Luis Guillermo Gonzalez-Olivares
Summary: The objective of this study was to biogenically produce seleno-amino acids and selenium nanoparticles using the probiotic yeast Saccharomyces boulardii. The yeast demonstrated the ability to transform selenium and produce selenium nanoparticles when exposed to a minimum inhibitory concentration of 74 ppm sodium selenite in YPD broth. After 9 hours of fermentation in the YPD broth enriched with the calculated minimum inhibitory concentration of Na2SeO3, the yeast accumulated 3.4 mg/g of selenium. The presence of selenomethionine, selenocysteine, and selenium nanoparticles was confirmed through RP-HPLC and TEM analysis. The findings suggest potential applications of these compounds in food technology and medicine.
Article
Biology
Mauricio E. Pavon-Chimal, Carlos Jimenez-Perez, Francisco Guzman-Rodriguez, Sergio Alatorre-Santamaria, Luis G. Gonzalez-Olivares, Mariano Garcia-Garibay, Lorena Gomez-Ruiz, Gabriela Rodriguez-Serrano, Alma E. Cruz-Guerrero
Summary: Recently, the synthesis of human milk oligosaccharides, particularly fucooligosaccharides, has been studied. These oligosaccharides provide protection against gastrointestinal diseases for newborns. A theoretical synthesis route using alpha-L-fucosidase from Thermotoga maritima, lactose as acceptor substrate, and pNP-fucose as fucosyl donor was proposed. Molecular docking study revealed the interaction between lactose and the enzyme in regions other than the active site, and the proximity of the fucose to the active site when forming the enzyme-substrate complex.
Article
Chemistry, Applied
Lourdes Gonzalez-Salitre, Alma-Delia Roman-Gutierrez, Gabriela-Mariana Rodriguez-Serrano, Judith Jaimez-Ordaz, Mirandelli Bautista-Avila, Luis-Guillermo Gonzalez-Olivares
Summary: In recent years, the biosynthesis of seleno amino acids from inorganic selenium has been investigated. Saccharomyces cerevisiae has been found to accumulate selenium through the metabolism of selenate. However, how other yeast achieve this conversion is still unknown. This study proposes a biosynthetic route used by Saccharomyces boulardii to incorporate inorganic selenium into organoselenium compounds.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(2023)
Article
Chemistry, Applied
Alexis Ayala-Nino, Araceli Castaneda-Ovando, Judith Jaimez-Ordaz, Gabriela Mariana Rodriguez-Serrano, Jose Antonio Sanchez-Franco, Luis Guillermo Gonzalez-Olivares
Summary: This study demonstrated that in vitro enzymatic digestion allows the release of multifunctional bioactive peptide fractions from amaranth proteins.
NATURAL PRODUCT RESEARCH
(2022)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.