Search Results (11)

Background/Objectives: This study aims to present a strategic approach to enhancing the photostability and antioxidative resilience of curcumin and capsaicin by integrating selected natural stabilizers within a nanoemulsion-based delivery system. Methods: Coffee extract (Coffea arabica Linn.), along with its active components and vitamin E-containing natural oils, was assessed in terms of improving the photostabilizing and antioxidative retention abilities of curcumin and capsaicin. An optimized ratio of the active mixture was then loaded into a nanoformulation. Results: The analysis of active contents with validated high-performance liquid chromatography (HPLC), ferric reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays confirmed the stabilization enhancement after irradiation with UV and white light for 72,000–84,000 lux hours. The optimized combination of coffee extract with turmeric and chili mixtures loaded into the optimized nanoemulsion enhanced the half-lives (T_1/2) of curcumin and capsaicin by 416% and 390%, respectively. The interactions of curcumin and capsaicin with caffeine and chlorogenic acid were elucidated using computational calculations. Interaction energies (E_int), HOMO-LUMO energy gap (HLG) analysis, and global reactivity descriptors revealed hydrogen bonding interactions be-tween capsaicin and chlorogenic acid, as well as between curcumin and caffeine. Conclusions: By leveraging the synergistic antioxidative properties of coffee extract and vitamin E within a nanoemulsion matrix, this study overcomes the intrinsic stability limitations of curcumin and capsaicin, offering a robust platform for future pharmaceutical and nutraceutical applications. Full article

Coffee oil derived from spent coffee grounds of Coffea arabica is considered a novel food in the European Union (EU), requiring pre-market approval supported by comprehensive toxicological data. The effects of coffee oil on human health, particularly on blood parameters and liver enzymes, have been investigated in several studies. This review article summarizes the available toxicological literature on coffee oil, including its bioactive diterpenes cafestol and kahweol, which are known for their potential health effects. Considering the different modes of action of these two diterpenes, moderate consumption of coffee oil may be considered safe for healthy adults. Based on the changes in serum values in humans, this review provides initial estimations of LOAEL, NOAEL, and ADI for these diterpenes. The findings suggest that an intake of 225 mg of coffee oil per day might be considered safe assuming that coffee oil contains about 0.4% diterpenes. In summary, the assessment based on the published data indicates that (i) the consumption of coffee oil contained in any type of prepared coffee appears to be safe because the homeostasis of lipid levels in the blood is not significantly affected, and (ii) a low consumption of coffee oil as such might be acceptable but would require a refined risk assessment considering the exposure levels of the intended food product, which must be provided for novel food approval procedures. Full article

Preservatives are essential for ensuring the stability, safety, and efficacy of pharmaceuticals, cosmetics, and food products. However, synthetic preservatives often raise toxicity concerns. This study evaluated Rosmarinus officinalis (rosemary) leaf extracts and coffee by-products from Coffea arabica and Coffea canephora as potential natural preservatives for emulsions. Antimicrobial activity was assessed against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans, along with cytotoxicity tests on human keratinocytes and antioxidant activity. The most effective extracts were incorporated into an oil-in-water emulsion for evaluation. C. arabica extracts showed the best results among coffee samples, with 43.53 mg GAE/g (gallic acid equivalents) and 2.32 mg QE/g of total phenolics (quercetin equivalents) and flavonoids, and minimum inhibitory concentrations (MICs) of 12.5 mg/mL against Escherichia coli, and 25 mg/mL against Staphylococcus aureus and Pseudomonas aeruginosa. Rosemary extract showed 158.01 ± 23.67 mg GAE/g and 1.95 ± 0.05 mg QE/g, with MICs of 2.5 mg/mL against E. coli, 1.25 mg/mL against P. aeruginosa, 0.3 mg/mL against S. aureus, and 0.08 mg/mL against Candida albicans. However, rosemary extracts displayed complete inhibition of keratinocyte growth at 20 µg/mL. A combination of both extracts had synergistic effects against S. aureus and P. aeruginosa. The emulsion met microbial safety standards in the challenge test for bacteria but not yeast. The results suggest that rosemary extracts enhance the potential of coffee by-product as a preservative system, and as a multifunctional excipient system in cosmetics, offering preservation and antioxidant protection. However, further strategies, such as adding other ingredients or adjusting the formulation pH, are required to ensure yeast inhibition. Full article

The spoilage of roasted coffee products is largely suppressed through industry standards regarding storage and packaging. Conversely, biological contamination can be attributed to cross-contamination. Meanwhile, the increasing trend at the upper end of the specialty coffee industry consisting of more complex (e.g., yeast inoculation and fruit infusion) and longer post-harvest processing (e.g., extended anaerobic fermentation) methods might be considered at risk for potential spoilage. Here, we report the first case of a mistakenly confused accumulation of mold mycelium on high-end roasted Coffea arabica beans (Gesha variety from Barú, Panama; natural anaerobic process and greenhouse-dried), ultimately identified through UV/Vis spectroscopy (against a caffeine solution) as a conglomerate of needle-like caffeine crystals growing over the beans’ surface. Biological spoilage was unambiguously discarded due to negligible microbial activity, as shown through colony counting and a mycotoxin analysis. Furthermore, we demonstrated that the roast degree (development time after the first crack) had a significant effect on the growth of the crystals upon storage (RT and moderate light exposure). Darker roasts (70 s after the first crack) showed a higher accumulation of caffeine crystals than lighter roasts (20 s after the first crack), most likely promoted by coffee oil secretion. However, micro-crystal growth had already been detected in lighter roasts. While uncommon in roasted beans and, so far, poorly documented, crystal formation relates to increased caffeine availability at the surface through initial seed germination. Through the migration towards the endosperm surface, the xanthophyll antibacterial function is activated. A similar confusion of spoilage can be observed in soluble coffee granules. Yet, here, crystals growth was solely related to the high caffeine concentration. In addition, apparent spoilage in soluble coffee does not have the same economic burden as in high-end roasted coffee, and it also remains unrelated to any physiological process. Full article

The scientific community recognizes coffee grounds (Coffea arabica) as an important biological residue, which led to using the Eversa^® Transform 2.0 lipase as an in silico enzymatic catalyst for coffee grounds’ free fatty acids (FFA). Molecular modeling studies, including molecular docking, were performed, which revealed the structures of the lipase and showed the primary interactions between the ligands and the amino acid residues in the active site of the enzyme. Of the ligands tested, 6,9-methyl octadienoate had the best free energy of −6.1 kcal/mol, while methyl octadecenoate and methyl eicosanoate had energies of −5.7 kcal/mol. Molecular dynamics confirmed the stability of the bonds with low Root Mean Square Deviation (RMSD) values. The MMGBSA study showed that methyl octadecenoate had the best free energy estimate, and CASTp identified key active sites for potential enzyme immobilization in experimental studies. Overall, this study provides efficient and promising results for future experimental investigations, showing a classification of oils present in coffee grounds and their binding affinity with Eversa. Full article

One of the diseases with the greatest economic impact on coffee cultivation worldwide and particularly in Peru is coffee rust (Hemileia vastatrix). The search for sustainable control methods as disease management strategies in coffee cultivation is necessary. The objective of this research was to determine the effectiveness of five biopesticides based on lemon verbena (Cymbopogon citratus) for the control of rust applied in laboratory and field conditions to allow the recovery of coffee (Coffea arabica L. var. typica) in La Convención, Cusco, Peru. Five biopesticides (oil, macerate, infusion, hydrolate and Biol) and four concentrations (0, 15, 20 and 25%) were evaluated. The biopesticides were evaluated under laboratory conditions (light and dark) at different concentrations. The design used was completely randomized in a factorial scheme. The biopesticides were incorporated into the culture medium and inoculated with 400 uredospores of rust, and the germination percentage was evaluated. Under field conditions, the biopesticides at the same concentrations were evaluated for 4 weeks after application. Under these field conditions, the incidence, severity and area under the disease progress curve (AUDPC) of selected plants with a natural degree of infection were evaluated. In the laboratory, the results showed that all biopesticides were effective in reducing the germination of rust uredospores to values <1% of germination in relation to the control, which showed values of 61% and 75% in the light and dark, respectively, independent of the concentration used, with no significant differences between them. In the field, 25% oil promoted the best response with values <1% and 0% incidence and severity, respectively, in the first two weeks after application. The AUDPC for this same treatment showed values of 7 in relation to 1595 of the control. Cymbopogon citratus oil is an excellent biopesticide that can be used to control coffee rust. Full article

Coffee is one of the most valuable agricultural commodities worldwide, second only to oil in terms of international trade. Coffea arabica L. is a widely cultivated and economically important crop that is responsible for about 90% of the global production of coffee. In this study, we selected five C. arabica cultivation sites at different altitudes to clarify the effects of altitude on rhizospheric soil physical–chemical characteristics and microbial communities. The samples collected at low altitudes were more nutrient-deficient and acidic than the soil samples collected at medium–high altitudes. The Proteobacteria-to-Acidobacteria ratio increased from lower altitudes to medium–high altitudes. Additionally, although Ascomycota was the dominant fungal phylum, it was unaffected by the altitude. Furthermore, the alpha richness and diversity of the bacterial and fungal communities were higher at medium–high altitudes than at low altitudes. Moreover, the redundancy analysis indicated that microbial phyla were closely associated with pH. These findings suggest that C. arabica should be cultivated at medium–high altitudes, which is conducive to sustainable management and the production of high-quality C. arabica beans. Full article

The production of coffee leaf tea (Coffea arabica) in El Salvador and the influences of processing steps on non-volatile compounds and volatile aroma-active compounds were investigated. The tea was produced according to the process steps of conventional tea (Camellia sinensis) with the available possibilities on the farm. Influencing factors were the leaf type (old, young, yellow, shoots), processing (blending, cutting, rolling, freezing, steaming), drying (sun drying, oven drying, roasting) and fermentation (wild, yeast, Lactobacillus). Subsequently, the samples were analysed for the maximum levels of caffeine, chlorogenic acid, and epigallocatechin gallate permitted by the European Commission. The caffeine content ranged between 0.37–1.33 g/100 g dry mass (DM), the chlorogenic acid was between not detectable and 9.35 g/100 g DM and epigallocatechin gallate could not be detected at all. Furthermore, water content, essential oil, ash content, total polyphenols, total catechins, organic acids, and trigonelline were determined. Gas chromatography—mass spectrometry—olfactometry and calculation of the odour activity values (OAVs) were carried out to determine the main aroma-active compounds, which are β-ionone (honey-like, OAV 132-927), decanal (citrus-like, floral, OAV 14-301), α-ionone (floral, OAV 30-100), (E,Z)-2,6-nonadienal (cucumber-like, OAV 18-256), 2,4-nonadienal (melon-like, OAV 2-18), octanal (fruity, OAV 7-23), (E)-2 nonenal (citrus-like, OAV 1-11), hexanal (grassy, OAV 1-10), and 4-heptenal (green, OAV 1-9). The data obtained in this study may help to adjust process parameters directly to consumer preferences and allow coffee farmers to earn an extra income from this by-product. Full article

The community health plans commonly use malathion (MAL), an organophosphate pesticide (OP), to eliminate pathogenic insects. The objective of the present research is to evaluate the consequences of Coffea arabica L. oil and Olea europaea L. oil on MAL-intoxicated male rats. Six equal groups of animals were used for conducting this study (n = 10). Animals in group one were designated as control, animals belonging to group two were exposed to MAL in the measure of hundred mg per kg BW (body weight) for forty-nine days (seven weeks), rats in the third and fourth groups were administered with 400 mg/kg BW of Coffea arabica L. and Olea europaea L. oils, respectively, and the same amount of MAL as given to the second group. Groups five and six were administered with the same amount of Coffea arabica L. oil and Olea europaea L. oil as given to group three. Exposure of rats to 100 mg/kg body weight of MAL resulted in statistical alteration of the serum lipid profile. A marked decline was noticed in the severe changes of these blood parameters when MAL-intoxicated rats were treated with Coffea arabica L. oil and Olea europaea L. oil. Two compounds from Coffea arabica L. oil (Chlorogenic acid) and Olea europaea L. oil (Oleuropein) demonstrated good interaction with xanthine oxidase (XO) and 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGR) enzymes that are associated with cholesterol production. The present study indicated that Coffea arabica L. oil and Olea europaea L. oil could be considered prospective and potential healing agents against metabolic conditions induced by MAL. Full article

Sesame (Sesamum indicum L.) is an important oilseed crop with well-developed value chains. It is Ethiopia’s most valuable export commodity after coffee (Coffea arabica L.), contributing to socioeconomic development. The productivity of the crop is low and stagnant in Ethiopia and other major sesame growing regions in sub-Saharan Africa (<0.6 t/ha) due to a multitude of production constraints. The objective of this study was to document sesame production opportunities and constraints, as well as farmer- and market-preferred varieties and traits, in eastern and southwestern Ethiopia as a guide for large-scale production and breeding. A participatory rural appraisal (PRA) study was conducted in two selected sesame growing regions and four districts in Ethiopia. Data were collected from 160 and 46 sesame farmers through semistructured questionnaires and focus group discussions. Sesame is grown by all respondent farmers in the study areas for food and as a source of cash. Most respondent farmers (56%) reported cultivating sesame using seeds of unknown varieties often sourced from the informal seed sector. About 83% of the respondents reported lack of access to improved seeds as the most important production constraint, followed by low yield gains from cultivating the existing varieties (reported by 73.8% of respondents), diseases (69.4%), and low market price (68.8%). Other production constraints included insect pests (59.4%), lack of market information (55%), and high cost of seed (50%). The above constraints were attributed to the absence of a dedicated breeding programme, lack of a formal seed sector, poor extension services, and underdeveloped pre- and postharvest infrastructures. The most important market-preferred traits of sesame included true-to-type seed (reported by 36.3% of respondents), white seed colour (28.8%), and high seed oil content (23.8%). The vital farmer-preferred attributes included reasonable market price (reported by 11.3% of respondents), resistance to crop diseases (10.9%), drought tolerance (10.3%), resistance to crop insect pests (9.2%), higher seed yield (8.9%), higher thousand-seed weight (7.2%), higher oil content (6.3%), white seed colour (6.1%), early maturity (6.1%), and good oil qualities such as aroma and taste (5.7%). Therefore, there is a need for a dedicated sesame genetic improvement programme by integrating the above key production constraints and market- and farmer-preferred traits to develop and deploy new generation varieties to enhance the production, productivity, and adoption of sesame cultivars in Ethiopia. Full article

In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O₂/kg of oil), reaching values of 60.83 meq of O₂/kg of oil for mesquite gum and 70.67 meq of O₂/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability. Full article