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Green Extraction Processes and Functional Properties of Coffee and Coffee...
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Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 9673

Special Issue Editors

Dr. Cláudia P. Passos

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Guest Editor
Cláudia Pereira Passos Chemistry Department, University of Aveiro, Aveiro, Portugal
Interests: food technology; food engineering; food quality; food sustainability
Special Issues, Collections and Topics in MDPI journals
Dr. Ana S. P. Moreira

E-Mail Website
Guest Editor
Researcher, LAQV-REQUIMTE—Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, Department of Chemistry, University of Aveiro, Aveiro, Portugal
Interests: mass spectrometry; lipidomics; algae lipids; PUFA
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As one of the most consumed beverages worldwide, coffee has long been a matter of scientific interest. The health benefits of coffee consumption are still being defined as methods for coffee preparation itself are mutable and being continuously reinvented. As a result, the characterization of coffee composition, including descriptions of bioactive compounds, still has a scientific purpose. The challenge also involves the discovery of structure–function relationships that can explain some of coffee’s health-related properties. Furthermore, interest has been extended to coffee byproducts as an additional opportunity to develop a circular economy approach with more sustainable use of natural resources. With the implementation of green technologies, such as supercritical, microwave, or ultrasound, among others, new opportunities towards the extraction of bioactive compounds from coffee and coffee byproducts have emerged with potential application towards innovative food products and materials for food preservation systems.

Dr. Cláudia P. Passos
Dr. Ana S. P. Moreira
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • coffee
  • coffee byproducts
  • ecofriendly extraction
  • bioactive compounds
  • structure–function relationships
  • food applications

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Published Papers (3 papers)

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Research

30 pages, 8489 KiB  
Article
Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas
by Amanda Luísa Sales, Sara C. Cunha, Isabel M.P.L.V.O. Ferreira, Jéssika Morgado, Lauro Melo, Juliana DePaula, Marco Antonio L. Miguel and Adriana Farah
Foods 2024, 13(3), 484; https://doi.org/10.3390/foods13030484 - 2 Feb 2024
Cited by 5 | Viewed by 2816
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons [...] Read more.
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3–9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries. Full article
(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II)
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16 pages, 2103 KiB  
Article
Potential of Arabica Coffee Beans from Northern Thailand: Exploring Antidiabetic Metabolites through Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) Metabolomic Profiling across Diverse Postharvest Processing Techniques
by Cholpisut Tantapakul, Sucheewin Krobthong, Prasara Jakkaew, Wattanapong Sittisaree, Chanat Aonbangkhen and Yodying Yingchutrakul
Foods 2023, 12(21), 3893; https://doi.org/10.3390/foods12213893 - 24 Oct 2023
Viewed by 3070
Abstract
Coffee, a widely consumed beverage worldwide, undergoes postharvest methods that influence its physicochemical characteristics, while roasting modulates its composition, affecting sensory attributes. This study investigates the impact of distinct postharvest methods (washed and natural) on the antidiabetic activities, including α-amylase and DPP4, as [...] Read more.
Coffee, a widely consumed beverage worldwide, undergoes postharvest methods that influence its physicochemical characteristics, while roasting modulates its composition, affecting sensory attributes. This study investigates the impact of distinct postharvest methods (washed and natural) on the antidiabetic activities, including α-amylase and DPP4, as well as the phytochemical profiling of geological indicator (GI) coffee beans (Coffea arabica L.). The results indicate notable differences in antidiabetic activity and phytochemical profiles between washed and natural processing methods. Coffee beans processed naturally exhibit significant suppression of DPP4 and α-amylase activities (p-value < 0.01) compared to beans processed using the washed technique. TLC profiling using the ratios of the solvent systems of ethyl acetate/dichloromethane (DCM) and acetone/DCM as separation solvents reveals dominant spots for the washed technique. LC-MS/MS-based untargeted metabolomics analysis using principle component analysis (PCA) clearly segregates samples processed by the natural and washed techniques without any overlap region. A total of 1114 phytochemicals, including amino acids and short peptides, are annotated. The natural processing of coffee beans has been shown to yield a slightly higher content of chlorogenic acid (CGA) compared to the washed processing method. Our findings highlight the distinct bioactivities and phytochemical compositions of GI coffee beans processed using different techniques. This information can guide consumers in choosing coffee processing methods that offer potential benefits in terms of alternative treatment for diabetes. Full article
(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II)
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13 pages, 833 KiB  
Article
Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients
by Sílvia Petronilho, Joana Navega, Carla Pereira, Adelaide Almeida, João Siopa, Fernando M. Nunes, Manuel A. Coimbra and Cláudia P. Passos
Foods 2023, 12(1), 134; https://doi.org/10.3390/foods12010134 - 27 Dec 2022
Cited by 10 | Viewed by 3191
Abstract
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory [...] Read more.
Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory melanoidins have health promoting potential. In this work, the chemical composition and biological activity of chicory high molecular weight material (HMWM) was evaluated. The chicory HMWM is composed by 28.9% (w/w) of carbohydrates, mainly fructose-rich polysaccharides (18.7% w/w) and 5.7% (w/w) of protein, distinct from coffee. The phenolic compounds constituent of the HMWM were mainly present in glycosidically linked and condensed structures (0.9 g/100 g and 5.8 g/100 g), showing in vitro ABTS•+ scavenging (IC50 = 0.28 mg/mL) and ferric ion reducing capacity (ca. 11 µg Fe2+ eq/mg). Chicory HMWM revealed to be effective against Gram-positive bacteria, mainly Staphylococcus aureus and Bacillus cereus, although not so efficient as coffee. It also showed potential to inhibit α-glucosidase activity (15% of inhibition), higher than coffee HMWM, approaching acarbose activity that is used in type 2 diabetes mellitus treatment. Thus, chicory melanoidins, when used as a food ingredient, may contribute to an antioxidant diet and to prevent diabetes, while increasing the protective effects against pathogenic bacteria. Full article
(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II)
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