Search Results (496)

Coffee is one of the most widely consumed beverages globally, with over 60% of Americans drinking it daily. This review examines coffee’s multifaceted impact on health and well-being, drawing on decades of research. Overall, the consensus is that moderate coffee intake is more beneficial than harmful across a wide range of health outcomes. Numerous large-scale, prospective cohort studies from around the world have consistently shown that moderate coffee consumption—typically three to five cups per day—is associated with reduced overall mortality and lower risk of major diseases such as cardiovascular diseases, diabetes, stroke, respiratory conditions, cognitive decline, and potentially several types of cancer, including liver and uterine cancers. Both caffeinated and decaffeinated coffee have shown benefits. The addition of sugar and cream to coffee may attenuate coffee’s positive health effects. Despite historical concerns, coffee consumption is not linked to increased risks of cancer, hypertension, or arrhythmia. However, some concerns remain. For pregnant women, coffee consumption should be limited to lower amounts, such that the daily intake of caffeine does not exceed 200 mg/day. Also, excessive caffeinated coffee intake may cause anxiety or sleep disturbances. Coffee’s health-promoting mechanisms include improved glucose balancing, increased physical activity, increased fat oxidation, improved lung function, and reduced inflammation. Beyond mortality and chronic diseases, coffee consumption affects many aspects of well-being: it supports hydration, boosts mental acuity, enhances physical performance, and may aid bowel recovery after surgery. While the field is well-studied via long-term observational cohorts, future research should focus on randomized controlled trials, Mendelian randomization studies, and granular analyses of coffee types and additives. Full article

Coffee beverage quality is determined by a complex interaction of genetic and environmental factors, including specific biochemical characteristics. In this context, the present study aimed to estimate the genetic parameters of elite irrigated Conilon coffee genotypes in the Cerrado over two consecutive years based on the biochemical characteristics of the beans, assessed by near-infrared spectroscopy (NIRS). The research was conducted at the Embrapa Cerrados experimental field, using the unit’s elite collection. Levels of chlorogenic acid (5-ACQ), caffeine, sucrose, citric acid and trigonelline were analyzed in the raw beans of 18 genotypes harvested in two consecutive years. Data were subjected to analysis of variance in a time-subdivided plot design, considering genotypes as plots and years as subplots, with means grouped by the Scott-Knott test at 5% significance. Results showed significant genetic variability for caffeine, sucrose and trigonelline, while chlorogenic and citric acid levels did not differ significantly among genotypes. A significant genotype × year interaction was observed for caffeine, sucrose, and 5-ACQ. Estimated heritabilities were high for caffeine (85.5%), trigonelline (80.1%), sucrose (62%) and citric acid (60%). Selection gains were positive for sucrose (5.58%), citric acid (10.01%) and trigonelline (8.27%), and negative for caffeine (−6.87%) and 5-ACQ (−0.47%). It is concluded that among the compounds evaluated, caffeine shows the greatest potential for selection, enabling effective gains in raw bean composition, while sucrose and trigonelline present moderate potential for genetic improvement. Full article

Açaí (Euterpe oleracea) seeds account for up to 95% of the fruit’s weight and are commonly discarded during pulp processing. Roasted açaí seed extract (RASE) has recently emerged as a caffeine-free coffee substitute, although its composition and functionality remain underexplored. This study characterized commercial açaí seed powder and evaluated the effect of temperature on the recovery of total phenolic content (TPC) in the aqueous extract using a Central Composite Rotatable Design (CCRD). An intermediate extraction condition (6.0 ± 0.5 g 100 mL⁻¹ at 100 °C) was selected, resulting in 21.78 mg GAE/g TPC, 36.23 mg QE/g total flavonoids, and notable antioxidant capacity (FRAP: 183.33 µmol TE/g; DPPH: 23.06 mg TE/g; ABTS: 51.63 mg TE/g; ORAC: 31.46 µmol TE/g). Proton Nuclear Magnetic Resonance (¹H NMR) analysis suggested the presence of amino acids, carbohydrates, and organic acids. During in vitro digestion, TPC decreased from 54.31 to 17.48 mg GAE 100 mL⁻¹ when RASE was combined with goat milk. However, higher bioaccessibility was observed with skimmed (33%) and semi-skimmed (35%) cow milk. These findings highlight RASE as a phenolic-rich, antioxidant beverage with functional stability when prepared with boiling water. This is the first study to report the phytochemical profile of RASE and its interactions with different milk types, supporting its potential as a coffee alternative. Full article

Coffee kombucha beverages were developed by fermenting various coffee substrates, including instant coffee (I), coffee brews of ground coffee beans (G), and additional spent coffee added ground coffee (GSC) using either SCOBY (S) or Lactiplantibacillus plantarum ELB90 (L), or a combination of both (SL). The combined SL inoculation did not synergistically enhance the growth of acetic and lactic acid bacteria, nor did it increase the acetic and lactic acid concentrations or improve retention of caffeoylquinic acids (CQA) compared to non-fermented controls stored for the incubation period (7 days). Samples fermented with L better preserved the total CQAs during incubation, notably increasing 3-CQA and 4-CQA in L-fermented G and GSC samples by up to 40%, whereas 5-CQA showed a slight decrease (up to 8%) in L-fermented G and GSC samples. After one week, all fermented samples maintained stable levels of 3-CQA compared to the non-fermented SCG control, with significantly elevated 4-CQA. Caffeic acid was detected only in the bound fraction of beans, exhibiting similar concentrations in both fermented and non-fermented samples. SL-fermented coffees showed significant reductions in caffeine contents, except for I coffee substrate, and spent coffee grounds (SCG) filtered from the SL-fermented sample also had significantly lower caffeine content. Panelists preferred coffee kombucha beverages inoculated with S over those fermented with L, which were rated least appealing. The study concludes that fermentation with specific inoculation cultures could mitigate the degradation of coffee phenolic compounds during storage and facilitate the production of beverages with lower caffeine content, potentially enhancing both functional properties and consumer acceptability. Full article

Coffee is one of the most widely consumed beverages worldwide, primarily due to the stimulating effects attributed to its caffeine content. However, excessive intake of caffeine results in negative effects, including palpitations, anxiety, and insomnia. Therefore, low-caffeine coffee has captivated growing consumer interest, highlighting its significant market potential. Traditional decaffeination methods often lead to non-selective extraction, resulting in a loss of desirable flavor compounds, thereby compromising coffee quality. In recent years, microbial fermentation has emerged as a promising, targeted, and safe approach for reducing caffeine content during processing. Additionally, mixed-culture fermentation further enhances coffee flavor and overcomes the drawbacks of monoculture fermentation, such as low efficiency and limited flavor profiles. Nonetheless, several challenges are yet to be resolved, including microbial tolerance to caffeine and related alkaloids, the safety of fermentation products, and elucidation of the underlying mechanisms behind microbial synergy in co-cultures. This review outlines the variety of microorganisms with the potential to degrade caffeine and the biochemical processes involved in this process. It explores how microbes tolerate caffeine, the safety of metabolites produced during fermentation, and the synergistic effects of mixed microbial cultures on the modulation of coffee flavor compounds, including esters and carbonyls. Future directions are discussed, including the screening of alkaloid-tolerant strains, constructing microbial consortia for simultaneous caffeine degradation for flavor enhancement, and developing high-quality low-caffeine coffee. Full article

Food addiction (FA) is an emerging psychiatric condition that presents behavioral and neurobiological similarities with other addictions, and its early identification is essential to prevent the development of more severe disorders. The aim of the present study was to determine the ability of anthropometric measures, eating habits, symptoms related to eating disorders (ED), and lifestyle features to predict the symptoms of food addiction. Methodology: A cross-sectional study was conducted in a sample of 702 university students (77.3% women; age: 22 ± 6 years). The Food Frequency Questionnaire (FFQ), the Yale Food Addiction Scale 2.0 (YFAS 2.0), the Eating Attitudes Test (EAT-26), anthropometric measurements, and a set of self-report questions on substance use, physical activity level, and other questions were administered. A total of 6.4% of participants presented symptoms compatible with food addiction, and 8.1% were at risk for ED. Additionally, 26.5% reported daily smoking, 70.6% consumed alcohol, 2.9% used illicit drugs, and 29.4% took medication; 35.3% did not engage in physical activity. Individuals with food addiction had higher BMI (p = 0.010), waist circumference (p = 0.001), and body fat (p < 0.001) values, and a higher risk of eating disorders (p = 0.010) compared to those without this condition. In the multivariate logistic model, non-dairy beverage consumption (such as coffee or alcohol), vitamin D deficiency, and waist circumference predicted food addiction symptoms (R²_Nagelkerke = 0.349). Indeed, the machine learning approaches confirmed the influence of these variables. Conclusions: The prediction models allowed an accurate prediction of FA in the university students; moreover, the individualized approach improved the identification of people with FA, involving complex dimensions of eating behavior, body composition, and potential nutritional deficits not previously studied. Full article

With the development of various new types of instrumental aroma sensing technologies, there is a need for methodologies that help developers and users evaluate the performance of the different devices. This study introduces a simple method that uses standard coffee beverages, reproducible worldwide, thus allowing users to compare aroma sensing devices and technologies globally. Eight different variations of commercial coffee capsules were used to brew espresso coffees (40 mL), consisting of either Arabica coffee or a blend of Robusta and Arabica coffee, covering a wide range of sensory attributes. The AlphaMOS Astree electronic tongue (equipped with sensors based on chemically modified field-effect transistor technology) and the AlphaMOS Heracles NEO and the Volatile Scout3 electronic noses (both using separation technology based on gas chromatography) were used to describe the taste and odor profiles of the freshly brewed coffee samples and also to compare them to the various sensory characteristics declared on the original packaging, such as intensity, roasting, acidity, bitterness, and body. Linear discriminant analysis (LDA) results showed that these technologies were able to classify the samples similarly to the pattern of the coffees based on the human sensory characteristics. In general, the arrangement of the different coffee types in the LDA results—i.e., the similarities and dissimilarities in the types based on their taste or smell—was the same in the case of the Astree electronic tongue and the Heracles electronic nose, while slightly different arrangements were found for the Scout3 electronic nose. The results of the Astree electronic tongue and those of the Heracles electronic nose showed the taste and smell profiles of the decaffeinated coffees to be different from their caffeinated counterparts. The Heracles and Scout3 electronic noses provided high accuracies in classifying the samples based on their odor into the sensory classes presented on the coffee capsules’ packaging. Despite the technological differences in the investigated devices, the introduced coffee test could assess the similarities in the taste and odor profiling capacities of the aroma fingerprinting technologies. Since the coffee capsules used for the test can be purchased all over the world in the same quality, these coffees can be used as global standard samples during the comparison of different devices applying different measurement technologies. The test can be used to evaluate instrumentational and data analytical developments worldwide and to assess the potential of novel, cost-effective, accurate, and rapid solutions for quality assessments in the food and beverage industry. Full article

The main diterpenes found in coffee, kahweol and cafestol, possess anti-inflammatory, anti-diabetic, and anticancer properties but are also reported to cause hypercholesterolemic effects. Their concentrations are known to be variable in coffee. This review aimed to discuss the concentrations of kahweol and cafestol from green coffee beans to brewed coffee. The results showed that the average concentrations of kahweol and cafestol in Arabica green beans were higher than in roasted and brewed coffee. The decrease in kahweol from green beans to roasted beans was 14.83%. In brewed coffee, kahweol was reduced by 90.26% and cafestol by 88.28%, compared to green beans. The changes in kahweol and cafestol levels were found to be influenced by various factors, including roasting methods and brewing techniques. The ratio of kahweol to cafestol in Arabica green beans was 1.7; in green coffee oil and roasted coffee oil, 1.2; in roasted beans, 1.3; and in brewed coffee, 1.1. In addition to their health-related functional properties, kahweol and cafestol concentrations and their ratio are suggested to be relevant markers in distinguishing between coffee species at various processing stages. Full article

Background/Objectives: Non-communicable diseases (NCDs) are strongly linked to beverage consumption. This study aimed to assess the average daily beverage intake of Saudi residents, energy intake from beverages, and the influence of socio-demographic factors, health behaviors, and health status on beverage intake. Methods: A nationally representative, cross-sectional study utilized stratified quota sampling to survey adults (≥18 years) across all 13 administrative regions of Saudi Arabia. Data were collected from April 2022 to December 2023 using the validated Arabic Beverage Frequency Questionnaire (ABFQ), assessing consumption patterns of 28 beverage types. Results: The study included 4385 participants (mean age: 36.1 ± 11.14 years, 65% male). Sweetened tea (28 mL/day), regular soft drinks (22.1 mL/day), and Saudi coffee (18 mL/day) were the most frequent beverages after water. Sweetened tea contributed to the highest average energy intake (33.2 ± 46.4 kcal/day). Consumption of sugar-sweetened beverages (SSBs) was higher among younger individuals (18–29 years: OR: 4.0, 95% CI [2.6–6.3]; 30–44 years: OR: 2.8, 95% CI [1.8–4.3]), males (OR:1.6, 95% CI [1.4–1.8]), and residents of specific regions [Al-Jawf (OR: 1.9, 95% CI [1.2–3.2]) and Jazan (OR: 3.2, 95% CI [2.2–4.7])]. Higher water intakes were associated with males (OR: 1.5, 95% CI [1.3–1.7]), higher education levels (OR: 1.4, 95% CI [1.2–1.8]), physically active (OR: 1.5, 95% CI [1.3–1.8]), and those overweight (OR: 1.6, 95% CI [1.2–2.3]) or obese (OR: 2, 95% CI [1.4–2.8]). Conclusions: This study provides a valuable insight into beverage consumption patterns among Saudi residents. The findings highlight the need for targeted public health interventions to promote healthier beverage choices, particularly among younger populations and those with lower socioeconomic status. Full article

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

Spent coffee grounds are the most abundant waste generated during the preparation of coffee beverages, amounting to 60 million tons per year worldwide. Excessive food waste production has become a global issue, emphasizing the need for waste valorization through the bioprocess of solid-state fermentation (SSF) for high added-value compounds. This work aims to identify the operational conditions for optimizing the solid-state fermentation process of spent coffee grounds to recover bioactive compounds (as polyphenols). An SSF process was performed using two filamentous fungi (Trichoderma harzianum and Rhizopus oryzae). An exploratory design based on the Hunter & Hunter method was applied to analyze the effects of key parameters such as inoculum size (spores/mL), humidity (%), and temperature (°C). Subsequently, a Box–Behnken experimental design was carried out to recovery of total polyphenols. DPPH, ABTS, and FRAP assays evaluated antioxidant activity. The maximum concentration of polyphenols was observed in treatment T3 (0.279 ± 0.002 TPC mg/g SCG) using T. harzianum, and a similar result was obtained with R. oryzae in the same treatment (0.250 ± 0.011 TPC mg/g SCG). In the Box–Behnken design, the most efficient treatment for T. harzianum was T12 (0.511 ± 0.017 TPC mg/g SCG), and for R. oryzae, T9 (0.636 ± 0.003 TPC mg/g SCG). These extracts could have applications in the food industry to improve preservation and functionality. Full article

This study investigated the impact of enzyme treatment on the physicochemical parameters and volatile and bioactive composition of Arabica coffee beans during self-induced anaerobic fermentation (SIAF). The physicochemical parameters of the beans treated with the enzyme solution were monitored over a 120 h fermentation period. The results showed that increasing enzyme concentration reduced the levels of reducing sugars and phenolic compounds, leading to decrease in antioxidant activity. Pectin lyase activity was highest in beans treated with 10 U.·mL⁻¹, while polygalacturonase activity fluctuated throughout fermentation. The highest caffeine content (722.09 ± 3.7 mg·100g⁻¹) was found in beans treated with 5 U.mL⁻¹ after 72 h of fermentation. In contrast, trigonelline (1028.75 ± 31.4 mg·100g⁻¹) and 5-O-caffeoylquinic acid (5CQA) (423.46 ± 40.3 mg·100g⁻¹) were more prominent in unfermented beans. Volatile formation showed a positive correlation with enzyme concentration, with beans treated with 10 U·mL⁻¹ exhibiting a more diverse volatile profile in the first 24 h. These findings suggest that enzymatic treatment modulates coffee’s volatile and bioactive composition, enhancing levels of aromatic compounds that are directly linked to the sensory quality of the coffee beverage. Full article

Phase-separated membraneless biomolecular condensates in the cytoplasm and nucleus are now recognized to play a major role in modulating diverse functions in mammalian cells, and contribute to cancer pathogenesis through dysregulated function of condensates of transcription factors such as STAT3 and fusion oncoproteins. Oral cancer, the sixth most prevalent malignancy worldwide, in the absence of overt causes such as tobacco or alcohol, most frequently occurs in a U-shaped zone (floor of mouth, side of tongue, anterior fauces and retromolar region) reflecting the path of liquid transit through the mouth. The cellular basis for this “high-risk” zone and the biochemical mechanisms used by oral cells to combat repetitive tonicity and temperature stresses are incompletely understood. We had previously observed that at 37 °C, in OECM1 oral carcinoma cells, cytoplasmic condensates of antiviral human GFP-MxA GTPase disassembled within 1–2 min of exposure of cells to saliva-like one-third hypotonicity, and underwent “spontaneous” reassembly in the next 5–7 min. Moreover, hypotonic beverages (water, tea, coffee), investigated at 37 °C, triggered this condensate cycling. In the present studies we investigated whether this process was temperature sensitive, representative of cold vs. warm drinks. We observed a slowing of this cycle at 5 °C, and speeding up at 50 °C. The involvement in this disassembly/reassembly process of WNK-SPAK/OSR1 serine-threonine kinase pathway, best studied for regulation of water and Na, K and Cl influx and efflux in kidney tubule cells, was evaluated by us in oral cells using pathway inhibitors WNK463, WNK-IN-11 and closantel. The pan-WNK inhibitor WNK463 inhibited hypotonicity-driven condensate disassembly, while the SPAK/OSR1 inhibitor closantel markedly slowed reassembly. Unexpectedly, the WNK1-selective inhibitor (WNK-IN-11), triggered a dramatic and rapid (within 1 h) spheroid to fibril transition of GFP-MxA condensates in live cells, but without affecting MxA antiviral function. The new data suggest a novel hypothesis for the anatomic localization of oral cancer in the U-shaped “high-risk” zone in the mouth: dysfunction of biomolecular condensates in oral cells along the beverage transit pathway through the mouth due to repetitive tonicity and temperature stresses that might underlie a prooncogenic progression. Full article

Coffee is the second most traded commodity in the world. With such a high popularity throughout the world, there have been many variations in the beverage. Cold-drip coffee is prepared by slowly filtering cold water through a bed of ground coffee. This study aims to identify differences in antioxidant profiles between coffee prepared through cold-drip and standard hot-brew methods. While specific studies have been undertaken on the antioxidant capacity of coffee, many were benchtop analyses with the inability to study individual compounds. In this study, taking advantage of post-column derivatisation in specially designed chromatography columns coupled with the cupric reducing antioxidant capacity (CUPRAC) assay, it was observed that there is indeed a difference in antioxidant profiles as a result of the method of preparation. Further, while many core components were similar between different preparation methods, cold-drip coffee yields a lower concentration of antioxidants than the same coffee prepared as a hot brew. The reproducibility and variation between different coffee brands were also explored. Full article

Background/Objectives: Composite dental restorations are continuously exposed to dietary substances, which may compromise their structural integrity. This study aimed to assess the chemical and mechanical effects of coffee, red wine, and Coca-Cola on two widely used commercial resin composites, Herculite Ultra XRV and Omnichroma. Methods: Forty disk-shaped specimens (20 per material) were immersed for 10 days in the selected beverages. Changes in chemical composition were analyzed using Fourier Transform Infrared (FTIR) and Raman spectroscopy, while Vickers microhardness testing evaluated surface hardness. Results: FTIR and Raman analyses revealed that coffee and red wine caused the most substantial chemical degradation, particularly in carbonyl (C=O), aromatic (C=C), and siloxane (Si–O–Si) groups. Herculite XRV demonstrated higher chemical stability, while Omnichroma showed more pronounced molecular degradation. In contrast, microhardness testing indicated that Omnichroma maintained better surface hardness compared to Herculite XRV after exposure. Across all solutions, Coca-Cola induced the least effect. Conclusions: The tested beverages significantly affected both the chemical and mechanical properties of the resin composites. Omnichroma exhibited superior mechanical durability, while Herculite XRV showed greater resistance to chemical degradation. These results highlight the importance of material composition in restorative dentistry and support the development and selection of composites with improved resistance to acidic and staining agents to ensure long-term clinical performance. Full article