Search Results (59)

Specialty coffee commercialization has experienced a consistent upward trend over the past several years. The prevalence of specialty coffee consumption has increased considerably, particularly among younger demographics and people who engage in physical activities. Sellers are actively involved in the development of innovative formulas and modifications to maintain the competitiveness of their product in the market. Here, we propose a naturally infused caffeine drink with cascara extract as an alternative social beverage. This beverage was formulated using extracts derived from Arabica Ethiopia coffee beans and coffee cherry shells. The final cascara-infused caffeine drink comprises a 50% Ethiopian Arabica coffee infusion and a 50% coffee cherry shell infusion. This beverage is characterized by an average caffeine content of 0.28 mg/mL, a caffeic acid content of 0.24 mg/mL, and a chlorogenic acid content of 0.13 mg/mL. Furthermore, 100 mL of the cascara-infused coffee drink is enriched with polyphenol compounds at an amount of 80.6 mg of Gallic Acid Equivalents per liter (mg GAE/L), including 67.6 mg of catechin equivalent per liter (mg CAE/L) flavonoids. The formulation of the infused caffeine drink contains natural sugars such as glucose, sucrose, and fructose, in amounts of 0.17 mg/mL, 0.97 mg/mL, and 1.66 mg/mL, respectively. The developed procedure has the potential to enhance the coffee-sale market. Full article

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compounds. This research aims to search for the extraction conditions that lead to the highest recovery of these compounds through a green extraction technique, pressurized liquid extraction (PLE). The parameters studied were solvent composition, temperature, and extraction time, while the pressure was kept constant at 1700 psi. The optimum conditions were 48% v/v ethanol solution at 160 °C for 25 min. Under these conditions, the maximum recoveries were total polyphenol content of 15.99 mg gallic acid equivalents/g dry weight (dw), a total caffeine content of 1.15 mg/g dw, and an antioxidant capacity determined through the ferric-reducing antioxidant power of 101.87 μmol ascorbic acid equivalents/g dw. Additionally, individual polyphenols in SCGs were studied by high-performance liquid chromatography, revealing that the extracts were rich in chlorogenic acid, (−)-epicatechin, and rutin. The results of this work can set the basis for the further utilization of SCGs through PLE by the beverage, food, pharmaceutical, and cosmetic industries. Full article

Functional beverages comprise a special category of drinks free of alcohol that contain bioactive components from plant, animal, marine, or microorganism sources that contribute to the reinforcement of human health. Functional beverages are mainly divided into the following basic categories: (i) dairy-based beverages and (ii) non-dairy-based beverages. Functional beverages have several positive functional properties such as the rehydration of the body, recovery of lost energy, the increase of athletic performance, the prevention of pain in joints, the improvement of heart health, the improvement of immunity and the digestive system, and the creation of the feeling of satiety and boosting mood. However, according to health experts, there are also functional beverages that induce obesity and heart diseases because of their high content of sugars, sweeteners, and other components such as caffeine, taurine, taurine combined with caffeine, creatinine, etc. The scope of this review was to highlight the main components and the functional properties of energy drinks along with the effects of functional beverages on human health. Limited review articles address this overall hypothesis in the recent literature, thus comprising the significance of the current study. Full article

Coffee is a beverage that contains a high concentration of bioactive compounds, particularly polyphenols. These compounds significantly contribute to the polyphenol intake in the diet and have been shown to have beneficial effects on consumer health. The objective of this research was to conduct a comparative analysis of the polyphenolic composition of coffee beans and infusions obtained from coffee beans sourced from both organic and conventional farming practices while taking into consideration variations in roast intensity and geographical origin. The lyophilized coffee grounds and infusions derived from these grounds were also subjected to analysis. The antioxidant activity was measured by using the radical ABTS, and the quantitative and qualitative analysis of polyphenolic compounds was conducted by HPLC. The conventional coffee samples were richer in chlorogenic acid, catechin, and caffeic acid. However, the coffee beans from organic farming contained more gallic acid, epigallocatechin gallate, and quercetin than those grown conventionally. We did not observe significant differences among the coffee plant production sites in Ethiopia, Sumatra, and Peru, but Peru had the poorest amount of polyphenols when compared to Ethiopia and Sumatra. Coffee infusions prepared from organic coffee beans were characterized by a significantly high sum of identified polyphenols. A higher content of caffeine was observed in the organic coffee bean samples than in the conventional coffee bean samples. Conventional coffee beans were characterized by stronger antioxidant activity than organic beans. Coffees from different parts of the world were characterized by different profiles of polyphenol compounds. Moreover, the coffee beans from Ethiopia were characterized by the highest caffeine content. However, among the different geographical areas of coffee beans, the highest antioxidant activity was detected in the coffee beans from Sumatra. Coffee grounds also have the potential to be used as compounds for the cultivation of horticultural plants, and they can be used as a source of numerous health-promoting compounds in the food and cosmetics industries. Full article

Caffeine is among the most commonly used and consumed stimulants worldwide. It is a naturally occurring stimulant mainly found in coffee and tea. It is also present in sweetened beverages, which are very popular among young people. Recently, the consumption of energy drinks has been increasing, which are other examples of drinks containing caffeine. Is caffeine beneficial or harmful to human health? Due to its antioxidative properties, it has become attractive for many scientific studies. Caffeine consumption can have both positive and negative effects on the human body; it affects the activity of the digestive and respiratory systems, the function of the urinary tract, and the function of the central nervous system. Caffeine is a psychostimulant. It increases brain activity and alertness, reducing the perception of fatigue. Many people consume beverages containing caffeine to experience these effects, which can help them stay awake and focused. However, high consumption may not be beneficial to health; it is also associated with increased headaches and insomnia. The effects of caffeine on the body depend on its dosage, the type of drink consumed, and individual variability. It is also essential to know its effect on the body during pregnancy. This review discusses the latest knowledge about caffeine’s positive and negative impacts on the human body, as nowadays, more and more people, especially younger people, reach for energy drinks. Full article

Yerba mate beverage is prepared from Ilex paraguariensis grown in South America, and its popularity still is increasing. The aim of this study was to show the differences in the content of antioxidant compounds between hot- and cold-prepared mate beverages. The antioxidant capacity of the infusions was tested using the Folin–Ciocalteu, ABTS, and DPPH assays. A comprehensive analysis of different phenolic and other constituents was performed with the use of high-performance liquid chromatography–tandem mass spectrometry (LC-MS/MS). The hot-prepared infusions on average contain considerably more active compounds than the cold-prepared infusions, which resulted in greater antioxidant activity of hot-prepared beverages. While the hot-prepared infusions of pure yerba mate contained a similar amount of bioactive compounds as those with different additives, for cold-prepared beverages, greater antioxidant activity was found for samples containing additives. In both conditions, the lowest antioxidant activity was noted for Ilex guayusa, which contained less rutin, caffeoylquinic acids, dicaffeoylquinic acids, and theobromine, but more caffeine. Full article

Rooibos tea, traditionally consumed by Indigenous populations, is naturally caffeine-free and contains unique polyphenols with strong antioxidant, anti-inflammatory and anti-hyperglycaemic properties. As such, a systematic review was conducted following PRISMA 2020 guidelines (PROSPERO ID: CRD42023467829) to evaluate the potential association between rooibos tea consumption and health outcomes. Relevant articles were searched from journal inception until October 2024 using five electronic databases (CINAHL, MEDLINE, Scopus, Web of Science Core Collection and Google Scholar) and one register (Cochrane Clinical Register of Controlled Trials). Included studies involved consumption of any rooibos tea beverage or supplement in humans 18 years or older and reported any health outcomes measured pre- and post-intervention. Following article screening and full text review, eight studies (175 participants) fulfilled the inclusion criteria and investigated the effects of rooibos consumption on biological [blood (n = 6); urine (n = 1)] and physiological [heart metrics (n = 2); muscle strength (n = 1)] health markers. Based on the included studies, the findings suggest benefits of rooibos consumption, particularly related to cardiometabolic health, with five studies supporting significant (p < 0.05) results. However, there is insufficient evidence to support the health benefits of rooibos consumption given the limited studies meeting inclusion criteria, the narrow scope of markers assessed and interstudy heterogeneity. Full article

Natural caffeine is found in many plants, including coffee beans, cacao beans, and tea leaves. Around the world, many beverages, including coffee, tea, energy drinks, and some soft drinks, have this natural caffeine compound. This paper reviewed the results of meta-studies on caffeine’s effects on chronic diseases. Of importance, many meta-studies have shown that regularly drinking caffeine or caffeinated coffee significantly reduces the risk of developing Alzheimer’s disease, epilepsy, and Parkinson’s disease. Based on the health supplements of caffeine, this review summarizes various aspects related to the application of caffeine, including its pharmacokinetics, and various functional health benefits of caffeine, such as its effects on the central nervous system. The importance of caffeine and its use in alleviating or treating cancer, diabetes, eye diseases, autoimmune diseases, and cardiovascular diseases is also discussed. Overall, consuming caffeine daily in drinks containing antioxidant and neuroprotective properties, such as coffee, prevents progressive neurodegenerative diseases, such as Alzheimer’s and Parkinson’s. Furthermore, to effectively deliver caffeine to the body, recently developed nanoformulations using caffeine, for instance, nanoparticles, liposomes, etc., are summarized along with regulatory and safety considerations for caffeine. The U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) recommended that healthy adults consume up to 400 mg of caffeine per day or 5~6 mg/kg body weight. Since a cup of coffee contains, on average, 100 to 150 mg of coffee, 1 to 3 cups of coffee may help prevent chronic diseases. Furthermore, this review summarizes various interesting and important areas of research on caffeine and its applications related to human health. Full article

Tea is the second most widely consumed beverage globally, after water, and is known for its substantial antioxidant properties, primarily due to its phenolic content. This study quantifies phenolic compounds and assesses antioxidant activity in ten types of tea and selected herbal infusions, individually and in combination. Our findings reveal that free phenolic compounds and their antioxidant activity were twelve times and eight times greater than bound phenolic compounds. Among individual infusions, white tea exhibited the highest antioxidant activity and phenolic content, with 172.51 µmol TE/1000 g and 7.83 mg GAE/1000 g, respectively. In combination, white/linden flower tea showed the highest antioxidant activity (374.44 µmol TE/1000 g), and white/orange tea contained the highest phenolic content (9.24 mg GAE/1000 g). This study identified primarily two phenolic compounds, epigallocatechin gallate and epicatechin gallate, and one alkaloid, caffeine, in tea and herbal combinations. Compared to other combinations, we observed significant variations in catechins and caffeine between white and dark teas. Integrating specific herbal infusions with tea can enhance antioxidant activity up to three-fold compared to tea alone. This research offers valuable insights into optimizing herbal infusions to maximize antioxidant benefits, creating new opportunities to enhance the health benefits of tea-based products. Full article

SCOBY (symbiotic culture of bacteria and yeasts) is an artificially created mixed culture containing selected strains of acetic acid and lactic acid bacteria and yeast which are present in the cellulose membrane. The growing popularity of kombucha consumption and high popularity of coffee creates the possibility of developing coffee-based kombucha production on an industrial scale, which currently does not differ in method from production on a laboratory scale and at home. Therefore, the aim of this work was to determine the possibility of using an alternative method of coffee fermentation using SCOBY, in which the fermentation was carried out in a bioreactor with a constant air flow (rate 2L/min). This study determined the effect of the fermentation method on the processing time, SCOBY mass gain, and selected properties of the fermented coffee beverage. The alternative fermentation method did not negatively affect the properties of the fermented coffee beverage, i.e., caffeine content, colour, polyphenol content, and antioxidant properties, in comparison with the traditional fermentation method. Additionally, it accelerated the fermentation process, shortening it from 8 to 4 days, and in some cases caused an increase in the total polyphenol content and antioxidant activity, almost 10% and over 40%, respectively. The results of this study show a possibility to use alternative methods for coffee fermentation, which can be easily adapted for industrial scale. Variants of fermented and aerated beverages with 4% coffee, and 4 and 5% sugar concentrations stood out among the others as having the best properties and might be introduced to the industry. Full article

Background: Nonsteroidal anti-inflammatory drugs (NSAIDs) and caffeine-containing beverages are widely consumed but their impact on gastrointestinal (GI) health requires further investigation. This cross-sectional study investigated the relationship between NSAIDs use, caffeinated drink consumption, and the prevalence of self-reported GI symptoms in a Jordanian subpopulation. Methods: An online survey was administered to 400 Jordanian individuals aged 18–65 years. Data on sociodemographics, NSAIDs use, caffeine consumption, peptic ulcer disease (PUD) history, and GI symptoms were collected. Contingency tables were used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) for the associations between exposures and outcomes. Results: The prevalence of self-reported PUD-related GI symptoms was 6.0%. NSAID users had higher odds of PUD (OR = 2.431) and related GI symptoms, including abdominal pain (OR = 4.688, p < 0.001) and discomfort (OR = 8.068, p < 0.001). Caffeine consumption was associated with self-reported burning stomach pain (OR = 14.104, p < 0.001), fullness (OR = 8.304, p = 0.010), and bloating (OR = 8.304, p = 0.010). Coffee, tea, soft drinks, and energy drinks were associated with increased odds of various GI symptoms (ORs 2.018-12.715, p < 0.05). Conclusions: NSAIDs use and caffeine consumption were independently associated with the increased prevalence of self-reported PUD and related GI symptoms. Despite the lack of adjustment for necessary confounders, our findings highlight the importance of considering the potential GI effects of NSAIDs and caffeine. Public health strategies promoting their safe use may help reduce the burden of GI disorders. Full article

Caffeine is an alkaloid belonging to the methylated xanthine family. It is found in various foods of plant origin, including tea leaves, guarana berries, and coffee beans. Due to its stimulating effect on the central nervous system and the associated increase in alertness and reduction in tiredness, caffeine is specifically added to some foods, such as food supplements. Claims about the positive physiological effects of caffeine are health claims within the definition of the European Union (EU) Health Claims Regulation and must be authorised before use. Despite a positive opinion from the European Food Safety Authority, regulation of the authorisation of caffeine claims was rejected due to a veto by the European Parliament. As a result, health claims are currently not regulated for caffeine in all EU member states, and the transitional on-hold status also no longer applies for most claims. Therefore, products with health claims regarding caffeine are still observed within the context of governmental food-control activities. To investigate how these are currently used on the market, internet research (n = 188) was carried out. The sample included foods that naturally contain caffeine or to which it is frequently added, namely coffee, tea, non-alcoholic soft drinks and mixed drinks, as well as food supplements, including sports nutrition products. Furthermore, the labelling of official samples that were conspicuous in relation to caffeine in the years 2019–2023 (n = 136) was included in the evaluation. The products most frequently advertised with unregulated health claims for caffeine were food supplements (31% of 135 products). On the other hand, health claims were least frequently used for coffee (4% of 77 products) and tea (18% of 33 products). For all product groups, health claims were mainly made regarding improved concentration and performance/energy. The individual effects the health claims referred to differed between the product groups. In the case of coffee and tea, the advertised effects are mainly limited to increased energy and performance in the form of a “kick” or “boost”. A wider range of different health claims are used for food supplements and alcohol-free beverages, including claims relating to stamina and alertness. In general, the tendency was observed for health claims to be advertised more frequently on the internet than on the product labelling itself. This study exposes a critical issue: while scientific evidence supports some health claims for caffeine, they still remain unregulated, complicating enforcement and creating public confusion. Prompt regulatory revision is needed to align these claims with scientific validations, ensuring both accuracy and regulatory compliance. Full article

For many years, coffee has maintained its place in Turkey as Turkish coffee (i.e., boiled, finely ground, unfiltered), and has become globally recognized. However, in recent years, especially for young people, filter coffee has become more popular, instead of Turkish coffee. As is generally known today, climatic conditions and processing techniques have an impact on the constituents of coffee. It is also thought that the finer grinding of Turkish coffee may affect the variability of the coffee contents. The mentioned popularity of the coffee beverage is also causing an increased interest in its nutritional and functional properties as well as its chemical constituents. Therefore, an analytical determination of the coffee ingredients is essential. Taste may be the most important criterion for coffee consumption for most consumers, but the health benefits should not be underestimated. Coffee has an antioxidant effect due to the phenolic compounds present, such as chlorogenic acid. It is also known to prevent cellular damage, which has led to increased interest in its antioxidant properties. The aim of this study was to investigate the total chlorogenic acids (CQAs), caffeine and antioxidant capacities of coffees commonly consumed in Turkey. For this purpose, three green and three roasted coffee samples of the Coffea arabica, Coffea canephora and Coffea liberica varieties were selected for this study and characterized. Different targeted mass spectrometry (LC-MS/MS) methods were developed to encompass the above-mentioned ingredients. The roasting process significantly increased the caffeine content in three roasted samples compared to green coffees. These values ranged from 1.2 g per 100 g dry mass (DM) in green coffees to 2.6 g per 100 g DM in roasted coffees. It could be shown that the most dominant CQA contained was 5-CQA. While the amount of CQA in green coffees is approximately 49–64%, it decreases down to 33–41%, by isomer conversion partly, to 4-CQA and 3-CQA in the roasting process. The highest value was found at 3.5 g/100 g DM. The highest value for the antioxidation capacity was 4.4 g ascorbic acid equivalents/100 g DM roasted coffee and the lowest value was 2.4 g/100 g DM in green coffee. This study was the first attempt to demonstrate the presence of different CQAs, caffeine and antioxidation capacity in coffee beans from the market in Turkey and needs to be followed up further with a larger sample size in future studies. Full article

The use of beverages containing caffeine has increased significantly in recent years due to their stimulant effects. The aim of this study was to determine the possible adverse effects of caffeine and taurine on young adults’ cardiovascular systems using linear and nonlinear parameters for this analysis. This study was carried out with 56 students from Aydın Adnan Menderes University. The participants were divided into four main groups: caffeine, taurine, caffeine + taurine, and a control. Blood pressure and electrocardiogram measurements were performed before the ingredients were consumed. After 30 and 60 min, the measurements were repeated. Linear and nonlinear analyses were performed on the heart rate variability data 60 min after consumption. Compared with taurine and the combination of caffeine + taurine, caffeine was found to have the most adverse effects on the hemodynamic parameters and the linear and nonlinear parameters of heart rate variability in the young adult participants. It was also found that the presence of taurine may have repressed the adverse effects of caffeine. Full article

Matcha—Japanese powdered tea—is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim of this study was to determine the basic nutritional and phenolic composition of dry matcha green tea powder. The fibre content was determined according to the enzymatic–gravimetric method. Crude protein was measured by the Kjeldahl method. The total fat content was measured by the Soxhlet method, and the fatty acid profile was defined by the GC method. The determination of the phenolic acid and caffeine content was performed using high-performance liquid chromatography. The total fibre content of matcha was 56.1 g/100 g, with 52.8 g/100 g (94.1% of total fibre) of insoluble dietary fibre and 3.3 g/100 g of soluble fibre (5.9% of total fibre). The total protein content was 17.3 g/100 g. The total fat content in dry matcha was 7.285 g/100 g, comprising varying proportions of individual fatty acids, the highest ones being those of linoleic acid and α-linolenic acid. The caffeine content of matcha tea was 2213.492 µg/g. With regard to phenolic acids, the highest content was estimated for gallic acid (252.3755 µg/g). Matcha showed a particularly high content of total dietary fibre, with a predominance of the insoluble fraction. Matcha was found to be a valuable source of plant protein and unsaturated fatty acids, mostly of the omega-3 fatty acid family. Full article