Search Results (26)

In the pursuit of a circular economy, the substitution of conventional polymers with compostable materials such as polylactic acid (PLA) has emerged as a primary strategy. However, the environmental performance of these materials is highly dependent on the post-consumer system. Based on a systemic analysis methodology, this paper investigates this performance paradox. Using a compostable coffee capsule made from PLA as a case study, the research compares its designed, ideal end-of-life (EoL) pathway (industrial composting) with its probable real-world fate within existing waste management infrastructures (landfilling and recycling stream contamination). The analysis of these scenarios reveals a significant gap between the product’s intended function and its actual environmental impact, showing that in realistic contexts, intended benefits are often unrealized and negative outcomes may occur. This study yields results that can inform more robust and systemic sustainable design strategies, highlighting the need to align product design with real-world infrastructural capabilities. 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

As food packaging materials are in direct contact with the food we eat and cook under heat or pressure, consumers are apprehensive of their adverse effects on the food products. Perfluoroalkyl and polyfluoroalkyl substances (PFASs) are often used in food packaging because of their hydrophobic properties; however, some PFASs are carcinogens, thus prompting further studies on their effects. In this study, a pretreatment method of 31 PFASs in coffee was established using the QuEChERS extraction method and analyzed by liquid chromatography–tandem mass spectrometry. We brewed 32 types of capsule coffee distributed in Korea, analyzed them for PFASs, and evaluated their safety. The results show that perfluorooctanoic acid and 8:2 fluorotelomer sulfonate levels are higher in machine-brewed capsule coffee than in capsule coffees brewed manually through a paper filter. However, the hazard quotient and excess cancer risk for all coffee samples are lower than the World Health Organization standards, and therefore, these samples are considered safe. The results of this study may aid in expanding the existing literature on PFAS detection in relation to human health. Full article

Coffee is one of the most widely consumed beverages in the world; the European Union alone consumes about 2.5 million tons of coffee per year. Yearly, millions of tons of coffee residues are generated, becoming an attractive material for circular economy flows. This study explores the potential of utilizing pelletized coffee residues as sustainable bioenergy sources within the framework of a circular economy. The coffee residues, obtained from damaged capsules and pods from factories, were utilized in pure form or blended with sawdust at different percentages, then analyzed with respect to their physical and thermochemical parameters. The results indicate that unblended coffee residues exhibit favorable combustion properties with respect to heating value (18.84 MJ kg⁻¹), but also high concentrations of N (4.14%) compared to the conventional pellets obtained from other agricultural residues. The blending with woody material negatively affects both durability and bulk density, but simultaneously promotes a reduction in ash content (3.09%) and N content (1.94%). In general, this study confirmed the findings of previous scientific reports, highlighting that at least 50% blending with low-nitrogen biomasses is necessary to reach the marketability of the product. In addition, this study highlighted the criticality in terms of durability that these mixtures confer to the final product, emphasizing that future research should focus on optimizing the combination of these factors to improve the properties of the pellet. Full article

Background: Coffee is considered one of the most preferred and consumed beverage types in the world, and caffeine is known to increase physical performance due to its ergogenic properties. The aim of this study is to examine the effects of coffee consumption in different forms on cortisol, testosterone, lactic acid and anaerobic performance levels. Methods: A total of 15 licensed male football players participated in the research voluntarily. The research was implemented in a single-blind, counterbalanced, randomized and crossover study design. Participants were given caffeinated coffee (CK), decaffeinated coffee (placebo) (DK), powdered caffeine (in a gelatin capsule) (PC) and powdered placebo (maltodextrin in a capsule) (PM) on different days, and the Wingate test protocol was performed after the warm-up protocol. Blood samples were collected post-test. Cortisol, testosterone and lactic acid levels in the serum samples taken were determined by the ELISA method. Results: As a result, it was revealed that caffeinated coffee given to participants who exercise increased anaerobic power. However, it was observed that lactic acid levels were higher in placebo and decaffeinated coffee. The highest level of cortisol was found in caffeinated coffee and powdered caffeine compared to the placebo. Testosterone values were observed to be highest in caffeinated coffee and decaffeinated coffee compared to a placebo. Conclusions: The study suggests that the type of caffeine is a factor that affects absorption rate, which impacts performance and hormone levels. Full article

Asphalt mixtures can include various recycled materials, which often replace some of the coarse and fine aggregate components. In some cases, a percentage of material called mineral filler, made up of particles that pass through a No. 200-sieve, is also admitted in the preparation of the mixture. With the increasing amount of packaging used as containers for various products, many of which need to be disposed of properly and become an environmental burden in warehouses without proper reuse, there is potential for including these elements in the sustainable modification of asphalt mixtures. This research suggests reusing plastic and aluminum coffee capsules, which are difficult to recycle. While most studies crush recycled materials to sizes smaller than 0.075 mm for use in mixes, this research focuses on assembling the waste capsules into a network of cells inside specimens subjected to bending to observe the mechanical behavior of the asphalt mixture. The findings indicate that incorporating capsule networks can lead to a significant enhancement in the flexural strength of the examined beams, with an increase of up to 200%. Moreover, the deformation is reduced by an average of 66% upon the emergence of the initial crack in the specimen. Full article

Coffee pods and capsules require packaging that guarantees the optimal coffee preservation. The chemical composition of coffee can undergo quality decay phenomena during storage, especially in terms of lipidic and volatile components. Amongst coffee packaging, aluminum multilayer materials are particularly widely diffused. However, aluminum is a negative component because it is not recoverable in a mixed plastic structure and its specific weight gives significant weight to packaging. In this study, a multilayer film with a reduced content of aluminum was used to package coffe pods and capsules and compared to a standard film with an aluminum layer. Their influence on the peroxides and volatile organic compounds of two coffee blends, 100% Coffea arabica L., 50% Coffea arabica L., and 50% Coffea canephora var. robusta L., were studied during their 180-day shelf life. The predominant volatile organic compounds detected belonged to the class of furans and pyrazines. Both packaging materials used for both coffee blends in the pods and capsules showed no significant differences during storage. Thus, the alternative packaging with less aluminum had the same performance as the standard with the advantage of being more sustainable, reducing the packaging weight, with benefits for transportation, and preserving the coffee aroma during the shelf life. Full article

Alkyl diethanolamines are a group of compounds commonly used as antistatic agents in plastic food packaging materials. These additives and their possible impurities have the ability to transfer into the food; hence, the consumer may be exposed to these chemicals. Recently, scientific evidence of unknown adverse effects associated with these compounds was reported. N,N-bis(2-hydroxyethyl)alkyl (C8-C18) amines as well as other related compounds and their possible impurities were analyzed in different plastic packaging materials and coffee capsules using target and non-target LC-MS methods. N,N-bis(2-hydroxyethyl)alkyl amines, precisely, C12, C13, C14, C15, C16, C17 and C18, 2-(octadecylamino)ethanol and octadecylamine, among others, were identified in most of the analyzed samples. It should be emphasized that the latter compounds are not listed in the European Regulation 10/2011 and 2-(octadecylamino)ethanol was classified as high toxicity according to Cramer rules. Migration tests were carried out in foods and in the food simulants Tenax and 20% ethanol (v/v). The results showed that stearyldiethanolamine migrated into the tomato, salty biscuits, salad and Tenax. Lastly, as a crucial step in the risk assessment process, the dietary exposure to stearyldiethanolamine transferred from the food packaging into the food was determined. The estimated values ranged from 0.0005 to 0.0026 µg/kg bw/day. Full article

Pseudoexfoliation syndrome (XFS) is a condition in which excess material builds up not only in the structures of the anterior chamber but also throughout the body. The frequency of the syndrome varies significantly (0.3–18%) depending on the region and the method of examination. Environmental risk factors for XFS include a large number of sunny days, proximity to the equator, dietary factors such as higher consumption of coffee and tea, long-term alcohol consumption, exposure to UV, and outdoor work. The pathognomonic sign of XFS is the presence of white material on the lens capsule and other anterior chamber components. In addition, a characteristic Sampaolesi line can be observed during gonioscopy. Systemic alterations indicative of XFS have been observed in the extracellular matrix of the eyelid skin, the heart, lungs, liver, kidneys, gallbladder, meninges, and endothelium of the blood vessels. XFS is the most common cause of secondary open-angle glaucoma, which is called pseudoexfoliative glaucoma and is more severe than primary open-angle glaucoma. It is plausible that a combination of environmental factors and genetic alterations promotes the onset of pseudoexfoliation syndrome, which requires additional research. Full article

Coffee is one of the world’s most popular beverages, with the global coffee capsule market worth over USD 4 billion and growing. The incidence of coffee fraud is estimated to be up to one in five coffees being contaminated with cheaper blends of coffee. Given the worsening extent of climate change, coffee crop yields are harder to maintain, while demand is increasing. The 2021 Brazil frost delaying or destroying many coffee crops is an example. Hence, the incidence of coffee fraud is expected to increase, and as the market becomes more complex, there needs to be faster, easier, and more robust means of real-time coffee authentication. In this study, we propose the use of novel approaches to postcolumn derivatization (termed herein as in-column derivatization) to visualize the antioxidant profiles of coffee samples, to be later used as indicators for authentication purposes. We propose three simple mathematical similarity metrics for the real-time identification of unknown coffee samples from a sample library. Using the CUPRAC assay, and these metrics, we demonstrate the capabilities of the technique to identify unknown coffee samples from within our library of thirty. Full article

Coffee is one of the most popular and consumed products in the world, generating tons of solid waste known as spent coffee grounds (SCG), containing several bioactive compounds. Here, the antifungal activity of ethanolic SCG extract from caffeinated and decaffeinated coffee capsules was evaluated against yeasts and filamentous fungi. These extracts had antifungal activity against Candida krusei, Candida parapsilosis, Trichophyton mentagrophytes, and Trichophyton rubrum, all skin fungal agents. Moreover, SCG had fungicidal activity against T. mentagrophytes and T. rubrum. To understand the underlying mechanisms of the antifungal activity, fungal cell membrane and cell wall components were quantified. SCG caused a significant reduction of the ergosterol, chitin, and β-(1,3)-glucan content of C. parapsilosis, revealing the synthesis of this membrane component and cell wall components as possible targets of these extracts. These extracts were cytotoxic for the tumoral cell lines tested but not for the non-tumoral PLP2 cell line. The analysis of the phenolic compounds of these extracts revealed the presence of caffeoylquinic acid, feruloylquinic acid, and caffeoylshikimic acid derivatives. Overall, this confirmed the antifungal activity of spent coffee grounds, presenting a potential increase in the sustainability of the life cycle of coffee grounds, as a source for the development of novel antifungal formulations, especially for skin or mucosal fungal infections. Full article

Coffee is one of the most widely consumed beverages worldwide, mainly due to its organoleptic, and psychoactive properties. Coffee brewing techniques involve the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.), which can influence the quality of the final product. The study aimed to analyze the effect of four brewing coffee techniques (industrial espresso machine, Moka machine, pod machine, and capsule machine), which are the most used coffee brewing methods in Italy, on the quality and safety of the coffee brews, taking into account the profile of biogenic amines (BAs), total polyphenol content (TPC), total flavonoid content (TFC) and anti-radical activity (DPPH and ABTS assay). Eight coffee powders and brewed beverages from two different brands belonging to the 100% Arabica variety (country of origin Brazil) were analysed. The brewing techniques all resulted in a reduction of both BA content (27–30%), TPC (55–60%), TFC (50–55%), and anti-radical assays (45–50%) in coffee beverages compared to ground coffee samples. The study also showed that Moka is the method that yields the highest TPC (2.71–3.52 mg GAE/g coffee powder) and TFC (8.50–8.60 mg RUT/g coffee powder) content and highest anti-radical capacity in coffee beverages. The multivariate statistical analysis revealed a difference between coffee powder and infusions and coffee infusions obtained by different extraction techniques. Moreover, an analysis of the environmental impacts related to the different coffee preparation methods examined was conducted. This was performed by applying the Life Cycle Assessment (LCA) methodology through SimaPro v.9.2.2. software. Full article

Background: The lack of a national table informing the caffeine contents in foods, drinks, dietary supplements, and medications sold in Brazil added to the noncompulsory disclosure of caffeine contents on labels of food products makes it difficult to estimate caffeine consumption in the Brazilian population. Therefore, this study aimed to develop the Brazilian Caffeine Content Table (BraCaffT). Methods: A systematic search for caffeine levels in foods, drinks, recipes, supplements, and medications was performed through a literature review, afterward collecting data from the United States Department of Agriculture Food Data Central, information from manufacturers’ and websites, and the Brazilian official medication guide. Subsequently, data systematization was performed in a spreadsheet with standardized values presented in mg of caffeine per 100 g or 100 mL of food or drink and a capsule or pill for medications and some dietary supplements. Results: The BraCaffT presents 57 items, divided into 11 categories: coffees, teas and infusions, cocoa powder, chocolates, cocoa-based beverages, desserts, soft drinks, energy drinks, guaraná powder, dietary supplements, and medications. Conclusions: The BraCaffT emerges as an instrument of great relevance and wide applicability in clinical contexts, in academic research, and as a database for the Brazilian population to better understand the amounts of caffeine in foods, drinks, dietary supplements, and medications consumed daily favoring a safe intake. Full article

Soluble or instant espresso coffee in capsules with added values is a product that is increasingly recognized as a healthy lifestyle habit, which often goes together with the expansion of spa centers and spa hotels. In addition to the theoretical and empirical examination of sustainable drinking habits regarding different types of instant espresso coffee in Serbia, the aim was to define, by applying the theory of planned behavior, the relationship between certain factors that influence instant espresso coffee beverage reselection. The research model was developed using a sample of 1385 soluble/instant espresso coffee consumers. Structural equation modeling was applied to test the conceptual model and research hypotheses. The results indicate a statistically significant influence of certain predictors on the intention of consumers to rechoose soluble/instant coffee. One exception is perceived behavioral control, where statistical significance exceeds the allowed values, which indicate that the offer of functional soluble/instant espresso solutions should be extended outside high-quality service hotels and spa centers to be available to all consumers with healthy lifestyle habits. Defining the factors that influence instant espresso coffee reselection can help to understand influences on certain consumer behaviors and improve sustainability on the market. Full article

There are different methods to extract and brew coffee, therefore, coffee processing is an important factor and should be studied in detail. Herein, coffee was brewed by means of a new espresso professional coffee machine, using coffee powder or portioned coffee (capsule). Four different kinds of coffees (Biologico, Dolce, Deciso, Guatemala) were investigated with and without capsules and the goal was to classify the volatiloma of each one by Small Sensor System (S3). The response of the semiconductor metal oxide sensors (MOX) of S3 where recorded, for all 288 replicates and after normalization ∆R/R0 was extracted as a feature. PCA analysis was used to compare and differentiate the same kind of coffee sample with and without a capsule. It could be concluded that the coffee capsules affect the quality, changing on the flavor profile of espresso coffee when extracted different methods confirming the use of s3 device as a rapid and user-friendly tool in the food quality control chain. Full article