Search Results (406)

This study reports the development of a sustainable biocatalyst system for free fatty acid (FFA) production from cocoa bean shell (CBS) oil using Burkholderia cepacia lipase (BCL). CBS was explored as both a support material and a reaction substrate. Six immobilized systems were prepared using organic (CBS), inorganic (silica), and hybrid (CBS–silica) supports via physical adsorption or covalent binding. Among them, the covalently immobilized enzyme on CBS (ORG-CB) showed the most balanced performance, achieving a catalytic efficiency (Ke) of 0.063 mM⁻¹·min⁻¹ (18.6% of the free enzyme), broad pH–temperature tolerance, and over 50% activity retention after eight reuse cycles. Thermodynamic analysis confirmed enhanced thermal resistance for ORG-CB (Ed = 32.3 kJ mol⁻¹; ΔH‡ = 29.7 kJ mol⁻¹), while kinetic evaluation revealed that its thermal deactivation occurred faster than for the free enzyme under prolonged heating. In application trials, ORG-CB reached 60.1% FFA conversion from CBS oil, outperforming the free enzyme (49.9%). These findings validate CBS as a dual-function material for enzyme immobilization and valorization of agro-industrial waste. The results also reinforce the impact of immobilization chemistry and support composition on the operational and thermal performance of biocatalysts, contributing to the advancement of green chemistry strategies in enzyme-based processing. 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

Climate change resulting from human development necessitates increased land use, food, and energy consumption, underscoring the need for sustainable development. Incorporating various feedstocks into value-added liquid fuels and bioproducts is essential for achieving sustainability. Most biomass consists of cell walls, which serve as a primary carbon source for bioenergy and biorefinery processes. This structure contains a cellulose core, where lignin and hemicelluloses are crosslinked and embedded in a pectin matrix, forming diverse polysaccharide architectures across different species and tissues. Nineteen agro-industrial waste products were analyzed for their potential use in a circular economy. The analysis included cell wall composition, saccharification, and calorific potential. Thermal capacity and degradation were similar among the evaluated wastes. The feedstocks of corn cob, corn straw, soybean husk, and industry paper residue exhibited a higher saccharification capacity despite having lower lignin and uronic acid contents, with cell walls comprising 30% glucose and 60% xylose. Therefore, corn, soybeans, industrial paper residue, and sugarcane are more promising for bioethanol production. Additionally, duckweed, barley, sorghum, wheat, rice, bean, and coffee residues could serve as feedstocks for other by-products in green chemistry, generating valuable products. Our findings show that agro-industrial residues display a variety of polymers that are functional for various applications in different industry sectors. Full article

Kujingcha (KJC) is a widely consumed substitute tea due to its unique flavor quality and health benefits. However, the biochemical basis for the formation of KJC’s unique flavor quality and health benefits remain unclear. In this study, using Camellia sinensis green tea and its processed fresh leaves as a control, we systematically analyzed the non-volatile and volatile components in KJC and its processed fresh leaves. The results indicate that high levels of flavonoids and water-soluble sugars, and low levels of amino acids and water-soluble proteins, are important biochemical foundations for the formation of taste quality in KJC. High aldehyde, alkene and heterocyclics contents contribute significantly to the aroma of KJC, among which heterocyclics are the key components for the formation of KJC’s rich pan-fried bean-like aroma. Flavonoids such as neohesperidin, hyperoside, rutin, astilbin and morin are important components for the formation of KJC’s health benefits. Full article

Heavy metal contamination in food has become a significant global food safety concern. This study assessed the concentrations of As, Ca, Cd, Co, Cr, Cu, Fe, Hg, Mn, K, Mg, Na, Ni, Se, Pb, and Zn in 13 locally grown vegetables using microwave-assisted acid digestion and ICP-MS. The potential human health risks associated with their consumption were also evaluated. Vegetable samples were collected from the local farmer’s market in Grand Forks, North Dakota. The mean levels (μg/g) of Na, Mg, K, Ca, Fe, Se, Mn, Cu, Zn, Co, Hg, Cr, Ni, As, Cd, and Pb were 1001, 2935, 30474, 686.0, 52.90, 0.171, 37.63, 4.936, 21.33, 0.069, 0.0030, 0.049, 0.736, 0.083, 0.298, and 0.019, respectively, having the following decreasing trend: K > Mg > Na > Ca > Fe > Mn > Zn > Cu > Ni > Cd > Se > As > Co > Cr > Pb > Hg. The highest total metals level was found in spinach, with the following decreasing order: spinach > tomato > sugar beet > white eggplant > cucumber ~ kale > green chili > green bean > dill ~ potato > capsicum > onion > corn. Spinach exhibited the highest concentrations of Cd, Cr, Pb, and Hg, which suggests a higher risk of metal exposure from its consumption. Toxic metals except Cd were found to be lower than the maximum allowable concentrations set by international agencies among the analyzed vegetables, while Cd levels were higher than maximum allowable levels in most of the vegetables. Health risks associated with metal intake by vegetable consumption were evaluated in terms of estimated daily intake (EDI), non-carcinogenic risks were evaluated by the target hazard quotient (THQ) and Hazard Index (HI), and carcinogenic risks were evaluated by target cancer risk (TCR). The EDI values of all the metals were found to be below the maximum tolerable daily intake (MTDI). The highest EDI value for Mn, Zn, Hg, Cr, Cd, and Pb was noted in spinach. THQ values for Cd, Co, and As were higher than 1 in most of the vegetable species analyzed, indicating non-carcinogenic health effects to consumers. HI results also posed a non-carcinogenic health risk associated with the intake of these vegetables. Mean TCR values of Cr, Ni, As, and Cd indicated carcinogenic risk for consumers. This study showed that there are potential health risks with consumption of these vegetables. Lastly, regular monitoring of metal levels in vegetables is suggested/recommended to minimize health risks and support pollution control efforts. Full article

Post-harvest processing (PHP) is a key determinant of coffee quality, flavor profile, and market classification, yet verifying PHP claims remains a significant challenge in the specialty coffee industry. This study introduces near-infrared spectroscopy (NIRS) coupled with chemometrics as a rapid, non-destructive approach to classify green coffee beans based on PHP. For the first time, seven distinct PHP categories—Alchemy, Anaerobic Processing (Deep Fermentation), Dry-Hulled, Honey, Natural, Washed, and Wet-Hulled—were discriminated using NIRS, encompassing 20 different processing protocols under varying environmental and fermentation conditions. The NIR spectra (350–2500 nm) of 524 green Arabica coffee samples were analyzed using PCA-LDA models (750–2450 nm), achieving classification accuracies up to 100% for underrepresented categories and strong performance (91–95%) for dominant PHP groups in an independent test set. These results demonstrate that NIRS can detect subtle chemical signatures associated with diverse PHP techniques, offering a scalable tool for quality assurance, fraud prevention, and traceability in global coffee supply chains. While limited sample sizes for some PHP categories may influence model generalization, this study lays the foundation for future work involving broader datasets and integration with digital traceability systems. The approach has direct implications for producers, traders, and certifying bodies seeking reliable, real-time PHP verification. Full article

Recently, a new solarization method gained a great deal of attention thanks to various advantages in comparison with both the traditional one and soil fumigation (alternative soil treatment based on the use of chemical agents). This method implements traditional solarization by spraying a biodegradable black liquid over the soil surface before the application of a thermic film. This creates a thin black film that acts like a “black body”, significantly increasing soil temperatures at various depths. Thanks to higher temperatures, it is possible to eliminate most of the pathogens in shorter times compared to traditional solarization. In the present paper, the results of different trials carried out on green beans, Romanesco broccoli, and lettuce were reported. The aims of this work were to demonstrate the efficacy on soil borne pathogens, its lower impact on living soil fungal biodiversity and the agronomical performance of the new solarization method. All crops tested showed a significant yield increase when grown in soil treated with the innovative solarization method. Romanesco broccoli also exhibited improved inflorescence quality. Solarization had a positive impact on overall crop productivity: green beans showed a maximum yield increase of 165.3%, lettuce yields rose by 47.5%, and Romanesco broccoli yields were 111.5% higher compared to the non-solarized control. These results confirm that the new solarization method is more effective, as well as environmentally, economically, and socially sustainable compared to traditional methods. Full article

In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) polymer blends to prepare ribbons through the extrusion process. Extracted green coffee bean oil (CO) was used as a plasticizer, and CP was used as a filler with and without functionalization. A solution of chitosan nanoparticles (ChNp) as a coating was applied to the ribbons. For the raw material, proximal analysis of the CP showed cellulose and lignin contents of 53.09 ± 3.42% and 23.60 ± 1.74%, respectively. The morphology of the blends was observed via scanning electron microscopy (SEM). Thermogravimetric analysis (TGA) showed an increase in the ribbons’ thermal stability with the functionalization. The results of differential scanning calorimetry (DSC) revealed better miscibility for the functionalized samples. The mechanical properties showed that with CP incorporation into the blends and with the ChNp coating, the Young’s modulus and the tensile strength decreased with no significant changes in the elongation at break. This work highlights the potential of reusing different by-products from the coffee industry, such as coffee oil from green beans and coffee parchment as a filler, and incorporating them into PLA PBAT biodegradable polymer blend ribbons with a nanostructured antimicrobial coating based on chitosan for future applications in food packaging. Full article

Green coffee bean extracts (GCBEs) represent a promising alternative to improve ground beef’s microbial and oxidative stability. This study evaluated the content of bioactive metabolites, the antimicrobial and antioxidant activity of extracts obtained from GCBE with different solvents (W, water; E, ethanol; WE, water–ethanol), in comparison to textured soy protein extract (TSPE), and their effect on the microbial and antioxidant stability of meat homogenates. The results showed that the extraction solvent significantly affected the yield and metabolite content (p < 0.05), with GCBE-W and TSPE-WE as the highest performers (>20% by both). GCBE-E presented the highest (p < 0.05) tannin value (19.13 mg/100 g), while GCBE-W and GCBE-WE showed the highest (p < 0.05) flavonoids and chlorogenic acid content (1.19 and 11.20 mg/100 g, respectively). Regarding antimicrobial activity, GCBE-WE showed the highest (p < 0.05) inhibition against Staphylococcus aureus and Escherichia coli (31.11% and 41.94% of inhibition, respectively). In comparison, GCBE-E and GCBE-WE were significantly effective (p < 0.05) against Listeria monocytogenes and Salmonella typhimurium (44.79% and 31.25% of inhibition by both, respectively). Regarding antioxidant activity, GCBE-E and GCBE-WE presented the highest (p < 0.05) DPPH inhibition (92.79% by both), as well as the highest reducing power values (1.40 abs and 173.28 mg Fe²⁺/g by both). GCBE-WE significantly reduced (p < 0.05) the microbial load after heating in meat (1.21 log₁₀ CFU/g), while GCBE-E and ASC showed the lowest (p < 0.05) pH values (5.74 by both). Furthermore, incorporating the extracts GCBE-E, GCBE-WE, and TSPE significantly reduced (p < 0.05) lipid oxidation (40, 45.71, and 48.57%), and affected (p < 0.05) color parameters. These findings suggest the potential of GCBEs as natural additives in the meat industry. Full article

The yellow-to-green mutation in plant leaf color can be easily identified and used as a marker trait for seed purity identification, improved variety breeding, hybrid purity identification, and hybrid production. In this study, the leaves of yellow-to-green mutant ytg-1 of snap bean were selected as the experimental material, and the physiological mechanism underlying the leaf color change was studied. The mechanism was observed to belong to the lack of recovery type in the total chlorophyll stage. The decrease in chlorophyll content was due to the inhibition of the synthesis of Proto IX to Mg Proto IX. Genetic analysis revealed that a single recessive gene, pvytg-1, controlled the mutation trait. The gene was located in the 80-kb region of chromosome 10. Overall, six genes were observed within this interval, and based on gene functional annotation, Phvul.010G041700 was identified as the candidate gene. Sequencing and identification of Phvul.010G041700 revealed a single base insertion in ytg-1 compared with the wild-type, resulting in premature termination of the gene. The results of this study will facilitate the breeding and genetic improvement of snap bean in the future. Full article

To enhance the low-efficiency but potentially health and environmentally friendly aqueous decaffeination process, ultrasound-assisted aqueous extraction (UAAE) has recently been proposed. A novel concept of intermittent extraction water change to further enhance UAAE has also been mentioned, but not yet studied in detail. For this reason, a mathematical model that can be used to predict the concentration evolutions of caffeine during UAAE and conventional aqueous extraction (CAE) of whole green robusta coffee beans is herein proposed. The model consists of terms representing transient intra-bean caffeine and water diffusion as well as molar fluxes of caffeine and water on the bean surface. After validation, the model was used to investigate the effects of extraction temperature, bean-to-water mass ratio and frequency of extraction water change on caffeine concentration evolutions. Simulation results show that UAAE exhibits around 10% higher caffeine removal rates than CAE at all investigated conditions. Extraction temperature of 70 °C, bean-to-water ratio of 1:3, and extraction water change at every 1 h interval are noted as the most appropriate conditions for UAAE. The required extraction durations of UAAE under these conditions are 13 h and 24 h to meet the US and European Union standards, respectively. Full article

The high costs of mycoinsecticides restrain their extensive application in green agriculture. Two six-week field trials were performed in spring to test synergistic effects of fungal–chemical interactions against faba bean aphid (Aphis fabae) populations in Zhejiang, China. The treatments (three 50-m² plots each) in each trial included Beauveria bassiana ZJU435 (Bb) and imidacloprid (ImD) applied biweekly at recommended rates (1.5 × 10¹³ conidia and 45 a.i. g ha⁻¹) and co-applied at reduced rates of 2/3Bb, 1/2Bb, and 1/3Bb plus 1/5ImD, which reduced the cost of the mycoinsecticide by 32–65%. During the first three weeks at 1.3–12.5 °C (daily means), the aphid population steadily increased to a peak in the blank control, and it was much more effectively suppressed by ImD than by Bb and Bb + ImD treatments. As the weather subsequently warmed to 8.7–21.0 °C, the aphid population was increasingly suppressed by the Bb and Bb + ImD treatments, which showed suppressive effects superior or close to those of ImD on days 35 and 42. Percent efficacy values (n = 36) of ImD, 2/3Bb + 1/5ImD, 1/2Bb + 1/5ImD, Bb, and 1/3Bb + 1/5ImD in two six-week trials averaged respectively 86%, 66%, 62.2%, 59.4%, and 58.4%, which significantly differed from one another (p < 0.01). Conclusively, low-rate co-applications of fungal/chemical insecticides offer a ‘low-cost–high-efficacy’ strategy to promote extensive mycoinsecticide application for sustainable aphid control. Full article

This study focuses on the extraction, characterization, and biological evaluation of diterpenes from green coffee beans, specifically, cafestol and kahweol. These compounds, known for their potential health benefits, were isolated via optimized extraction and saponification processes. Separation was achieved using silver nitrate-impregnated silica gel, and structural elucidation was performed through advanced 1D and 2D NMR techniques, including HSQC, HMBC, and (IN)ADEQUATE. Due to kahweol’s instability, the research prioritized cafestol for the synthesis of rhodamine B conjugates. Initial ester-linked conjugates proved unstable, prompting the development of more robust derivatives through amide linkage strategies and further functionalization via acetylation and oxidation reactions. Some oxidation methods led to furan ring cleavage, impacting structural integrity. Selected compounds were tested for cytotoxicity using SRB assays on human tumor cell lines (MCF7, A2780) and non-malignant fibroblasts (NIH 3T3). While the parent diterpenes and many derivatives showed minimal activity, several cafestol–rhodamine B conjugates demonstrated notable cytotoxic effects. Compound 6, in particular, exhibited selective activity against cancer cells with reduced toxicity toward non-malignant cells. Full article

Coffee and coffee by-products, such as coffee cherries, coffee flowers, coffee leaves, green beans, roasted coffee, instant coffee, spent coffee grounds, and silverskin, contain a complex mixture of bioactive compounds that may exhibit both genotoxic and antimutagenic effects. This article evaluates in vitro studies on the genotoxic potential of coffee and coffee by-products, with a focus on different preparation methods, roasting processes, and key chemical constituents. Furthermore, given the growing interest in utilizing coffee by-products for novel food applications, this review sought to identify knowledge gaps regarding their safety. The impact of metabolic activation, particularly the role of enzymatic detoxification and bioactivation, was examined to better understand the effects on genetic material. The findings suggest that while certain compounds in coffee can induce DNA damage under specific conditions, the overall evidence does not indicate a significant genotoxic risk to consumers. However, further studies, particularly in vivo and human studies, appear necessary to ensure the requirements of novel food applications for some coffee by-products. Full article

The effect of different light colors on the concentration of albumins and globulins during black bean (Phaseolus vulgaris L.) germination was evaluated with an RGB LED lighting system. This study aimed to determine how light of different spectral composition influences protein content across different germination stages. Black bean seeds were germinated under six different LED light sources (red, green, blue, white, violet, and cyan), and protein fractions were quantified by Bradford’s method. The results showed that blue and cyan light increased the concentration of albumins. Blue, white, and cyan light for globulins increased the concentration compared to germination under solar conditions for both fractions. The positive correlation between these protein fractions under specific wavelengths suggests a metabolic adaptation to light exposure. These findings highlight the potential of controlled lighting conditions to enhance the nutritional quality of germinated beans, supporting their application as functional food ingredients. Additionally, this study underscores the importance of photobiological modulation in seed germination, opening new possibilities for optimizing plant-based protein sources. Future research could explore the mechanisms behind these protein variations and their implications for food production and nutrition. Full article