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Chemistry of Tea and Coffee—2nd Edition
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Chemistry of Tea and Coffee—2nd Edition

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: 31 October 2024 | Viewed by 4492

Special Issue Editor

Dr. Francesca Masino

E-Mail Website
Guest Editor
Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
Interests: food; food safety; food contaminants; food quality; functional foods; natural products; sensory analysis; color of food; food innovative technology; enhancement of food waste and byproducts of the agrifood chain; recovery of interesting molecules by technological processes and their use for different new industrial applications or new formulations (ingredients, biogas, biopolymers formulations); waste management; circulary economy in agrifood
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Coffee and tea are the most widely consumed beverages in the world, both having been consumed for thousands of years for their alluring flavors and health benefits. Coffee contains several nutrients such as sugars, proteins, and lipids, as well as other bioactive compounds, including amino acids, caffeine, trigonelline, chlorogenic acids, and other phenolics (particularly flavonoids and phenolic acids). These are in great abundance in both tea and coffee, and contribute much to their flavor and health properties. In addition, these beverages contain considerable quantities of volatiles. For this reason, the different species and their characterization are studied continuously, including in relation to postharvest or roasting processes that aim to preserve the integrity of these compounds. Many studies have also been conducted regarding sensory analysis and consumer acceptance. In addition, in recent years, a great deal of interest has turned to byproducts and waste, which are also sources of sugars, proteins, lipids, and other bioactive compounds. For example, spent coffee grounds (SCG), the solid residue obtained after beverage preparation, is the main coffee industry residue and exceeds a worldwide production of 6 million tons per year.

Some attempts for an SCG second life have been made, e.g., as biofuel for industrial boilers due to its high calorific power, regarding its potential as a source of fatty acids for biodiesel production, polysaccharides with immunostimulatory activity, antioxidant materials, substrates for mushroom cultivation, and source for the preparation of new beverage formulations.

The second edition of this Special Issue aims to attract contributions on:

  • All technological aspects of coffee production and their impact on coffee chemistry, nutritional and sensory quality, and consumer acceptance;
  • Studies of coffee byproduct valorization, potentialities, and perspectives with a view to the topic of waste management, supporting the circular economy.

Dr. Francesca Masino
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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

  • chemical and physical analysis
  • sensory study and consumer science
  • volatile compounds
  • polyphenol preservation
  • coffee and health
  • coffee quality
  • biocompounds extraction
  • recovery of nutrients
  • byproducts
  • waste management

Related Special Issue

Published Papers (3 papers)

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Research

13 pages, 5402 KiB  
Article
A Systematic Analysis of the Correlation between Flavor Active Differential Metabolites and Multiple Bean Ripening Stages of Coffea arabica L.
by Xiaofei Bi, Haohao Yu, Faguang Hu, Xingfei Fu, Yanan Li, Yaqi Li, Yang Yang, Dexin Liu, Guiping Li, Rui Shi and Wenjiang Dong
Molecules 2024, 29(1), 180; https://doi.org/10.3390/molecules29010180 - 28 Dec 2023
Cited by 1 | Viewed by 1103
Abstract
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF [...] Read more.
Coffee cherries contain a crucial flavor-precursor and chemical substances influencing roasted bean quality, yet limited knowledge exists on metabolite changes during cherry ripening. Our study identified 1078 metabolites, revealing 46 core differential metabolites using a KEGG pathway analysis. At the GF vs. ROF stage, amino acid synthesis dominated; ROF vs. BRF featured nucleotide catabolism; BRF vs. PRF exhibited glycoside and flavonoid synthesis; and PRF vs. PBF involved secondary metabolite synthesis and catabolism. The PRF stage emerged as the optimal cherry-harvesting period. A correlation analysis identified core differential metabolites strongly linked to taste indicators, suggesting their potential as taste markers. Notably, nucleotides and derivatives exhibited significant negative correlations with glycosides and flavonoids during ripening. This research systematically analyzed flavor and active substances in green coffee beans during cherry ripening, offering valuable insights into substance formation in Coffea arabica L. Full article
(This article belongs to the Special Issue Chemistry of Tea and Coffee—2nd Edition)
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12 pages, 611 KiB  
Article
Caffeic Acid in Spent Coffee Grounds as a Dual Inhibitor for MMP-9 and DPP-4 Enzymes
by Enade P. Istyastono, Nunung Yuniarti, Vivitri D. Prasasty, Sudi Mungkasi, Stephanus S. W. Waskitha, Michael R. S. Yanuar and Florentinus D. O. Riswanto
Molecules 2023, 28(20), 7182; https://doi.org/10.3390/molecules28207182 - 19 Oct 2023
Viewed by 1692
Abstract
Type 2 diabetes mellitus and diabetic foot ulcers remain serious worldwide health problems. Caffeic acid is one of the natural products that has been experimentally proven to have diverse pharmacological properties. This study aimed to assess the inhibitory activity of caffeic acid and [...] Read more.
Type 2 diabetes mellitus and diabetic foot ulcers remain serious worldwide health problems. Caffeic acid is one of the natural products that has been experimentally proven to have diverse pharmacological properties. This study aimed to assess the inhibitory activity of caffeic acid and ethanolic extract of spent coffee grounds targeting DPP-4 and MMP-9 enzymes and evaluate the molecular interactions through 50-ns molecular dynamics simulations. This study also introduced our new version of PyPLIF HIPPOS, PyPLIF HIPPOS 0.2.0, which allowed us to identify protein–ligand interaction fingerprints and interaction hotspots resulting from molecular dynamics simulations. Our findings revealed that caffeic acid inhibited the DPP-4 and MMP-9 activity with an IC50 of 158.19 ± 11.30 µM and 88.99 ± 3.35 µM while ethanolic extract of spent coffee grounds exhibited an IC50 of 227.87 ± 23.80 µg/100 µL and 81.24 ± 6.46 µg/100 µL, respectively. Molecular dynamics simulations showed that caffeic acid interacted in the plausible allosteric sites of DPP-4 and in the active site of MMP-9. PyPLIF HIPPOS 0.2.0 identified amino acid residues interacting more than 10% throughout the simulation, which were Lys463 and Trp62 in the plausible allosteric site of DPP-4 and His226 in the active site of MMP-9. Full article
(This article belongs to the Special Issue Chemistry of Tea and Coffee—2nd Edition)
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13 pages, 1929 KiB  
Article
Fluoride and Aluminium in Tea (Camellia sinensis L.)—Tea Quality Indicators and Risk Factors for Consumers
by Anja Pavlovič, Gašper Tavčar and Maja Ponikvar-Svet
Molecules 2023, 28(17), 6396; https://doi.org/10.3390/molecules28176396 - 1 Sep 2023
Cited by 1 | Viewed by 1323
Abstract
In recent years, the quality and sourcing of tea have gained importance in Europe, but information remains scarce. The aim of this study was to determine the concentrations of fluoride (F–) and total aluminium (Al) species in infusions of commercially available [...] Read more.
In recent years, the quality and sourcing of tea have gained importance in Europe, but information remains scarce. The aim of this study was to determine the concentrations of fluoride (F–) and total aluminium (Al) species in infusions of commercially available teas in Slovenia, and thus in Europe, and to relate them to tea quality and their impact on consumer safety. F– concentrations were determined using a fluoride-ion-selective electrode and Al concentrations using inductively coupled plasma optical emission spectroscopy. A comparison of the results obtained for four selected tea samples using the calibration curve and a standard addition technique showed good agreement, with no interferences caused by the sample matrix. The concentrations of 35 commercial teas ranged from 0.34 to 4.79 and 0.51 to 8.90 mg/L for F– and Al, respectively. The average concentrations of the two elements followed the same descending order: black filter > green filter > black leaves ≈ green leaves. Single and multivariate statistical methods supported the categorisation of teas by packaging but not by type, with tea in filter bags being more expensive than loose tea. The linear relationship between F– and Al concentrations in infusions (C(Al) = 1.2134 · C(F–)) allows for the determination of one element and estimation of the other, leading to a significant reduction in laboratory effort and cost. This research advances tea assessment by proposing Al concentration alongside F– as a quality indicator and provides the basis for tea-monitoring protocols. Finally, the daily consumption of larger quantities of tea (≈1 L) with elevated F– and Al concentrations could potentially pose a health risk. Full article
(This article belongs to the Special Issue Chemistry of Tea and Coffee—2nd Edition)
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