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Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects...
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Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Drinks and Liquid Nutrition".

Deadline for manuscript submissions: 30 November 2024 | Viewed by 23650

Special Issue Editors

Prof. Dr. Adriana Franca

E-Mail Website
Guest Editor
PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
Interests: coffee; agricultural wastes; valorization of byproducts; spectroscopic methods
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Leandro S. Oliveira

E-Mail Website
Guest Editor
PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil
Interests: coffee; agri-food wastes; valorization of byproducts; biofuels
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Coffee is one of the most popular beverages worldwide and a relevant food commodity from an economic standpoint. In the coffee processing chain, a series of byproducts or wastes are generated, including coffee husks and pulp, parchment, chaff (silverskin), and spent coffee grounds. Currently, the majority of these byproducts are being used in low-value applications such as compost, ingredients for animal feed, or fodder for in-farm or coffee industry in-house combustion systems. Regardless, these byproducts are rich in a diversity of chemical components and are thus suitable for a wide variety of new exploitation pathways.

Coffee phenolics have attracted much interest in recent years due to their strong antioxidant and metal-chelating properties, and are thus believed to provide protection against free-radical damage and reduce the risk of degenerative diseases associated with oxidative stress. These compounds are not only available in coffee but also in the corresponding processing byproducts, and these can also be viewed as alternative sources of dietary fibers. Among the promising but still relatively unexplored applications of coffee byproducts, their direct application or use as raw materials for the recovery of functional compounds of potential interest to the food industry is an interesting possibility.

This Special Issue invites research characterizing bioactive compounds in coffee and its byproducts and exploring their potential applications for the food industry. Papers may focus on the development of novel methods for coffee analysis, either identifying specific bioactive components or determining their effect on the resulting antioxidant properties. Other interesting aspects include the effect of novel processing or extraction techniques on byproducts’ composition; assessment of the health-promoting properties of bioactive compounds found in coffee and its byproducts, including studies of bioavailability, bioaccessibility, and mechanisms of action; and the application of coffee byproducts or extracted substances directly on food or related products (active packaging, etc.). Submissions may either provide a review of the scientific literature or describe original research.

Prof. Dr. Adriana Franca
Prof. Dr. Leandro S. Oliveira
Guest Editors

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • byproduct valorization
  • coffee
  • coffee byproducts
  • coffee waste recovery
  • bioactive compounds
  • nutraceutical value

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Published Papers (12 papers)

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Research

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14 pages, 15391 KiB  
Article
Suppressive Effect of Coffee Leaves on Lipid Digestion and Absorption In Vitro
by Veerawat Sansri, Morakot Sroyraya, Pochamana Phisalprapa, Atchariya Yosboonruang, Atcharaporn Ontawong, Surasak Saokaew, Bey-Hing Goh, Kanittaporn Trisat, Premchirakorn Phewchan, Anchalee Rawangkan, Nanteetip Limpeanchob and Acharaporn Duangjai
Foods 2024, 13(15), 2445; https://doi.org/10.3390/foods13152445 - 2 Aug 2024
Viewed by 1010
Abstract
Background: Coffee leaves are a major source of bioactive components and are used as ethnomedicine. However, despite their traditional medicinal use, information about their effects on antihyperlipidemia remains limited. Methods: The aims of this study were to evaluate the main components of leaf [...] Read more.
Background: Coffee leaves are a major source of bioactive components and are used as ethnomedicine. However, despite their traditional medicinal use, information about their effects on antihyperlipidemia remains limited. Methods: The aims of this study were to evaluate the main components of leaf extracts from Arabica and Robusta coffees and to examine the potential of these coffee leaves in reducing lipid digestion and absorption in vitro. Results: Coffee leaf extracts from Arabica coffee contain a high amount of caffeine, whereas extracts from Robusta coffee contain high amounts of chlorogenic acid (CGA) and caffeine. Additionally, leaf extracts from Arabica and Robusta coffee demonstrated the inhibition of pancreatic lipase, decreased micellar cholesterol solubility, and reduced bile acid binding. Furthermore, these extracts resulted in a reduction in cholesterol uptake in Caco-2 cells. Molecular docking experiments supported this discovery, showing CGA and caffeine binding to Niemann–Pick C1-like 1 (NPC1L1), a key protein in cholesterol absorption. The results indicated that CGA and caffeine can competitively bind to NPC1L1 at the cholesterol binding pocket, reducing its cholesterol binding rate. These findings suggest that coffee leaves might help suppress lipid absorption and digestion, highlighting their potential use in preventing and treating hyperlipidemia. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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16 pages, 1712 KiB  
Article
Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage
by Sai Aung Moon, Sirirung Wongsakul, Hiroaki Kitazawa, Sila Kittiwachana and Rattapon Saengrayap
Foods 2024, 13(15), 2331; https://doi.org/10.3390/foods13152331 - 24 Jul 2024
Viewed by 1206
Abstract
Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee [...] Read more.
Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro® bags for 0, 5, 10, and 20 days under accelerated storage conditions at 30 °C, 40 °C, and 50 °C with relative humidity of 50%. A kinetic model was used to estimate the shelf life of the green coffee beans. DP recorded durability of 45.67, 29.9, and 24.92 days at 30 °C, 40 °C, and 50 °C, respectively, with HP 60.34, 38.07, and 19.22 days. Partial least squares (PLS) analysis was performed to build the models in order to predict the shelf life of coffee based on peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values. In terms of prediction with leave-one-out cross-validation (LOOCV), PLS provided a higher accuracy for TBARS (R2 = 0.801), while PV was lower (R2 = 0.469). However, the auto-prediction showed good agreement among the observed and predicted values in both PV (R2 = 0.802) and TBARS (R2 = 0.932). Based on the variable importance of projection (VIP) scores, the ATR-FTIR peaks as 3000–2825, 2154–2150, 1780–1712, 1487–2483, 1186–1126, 1107–1097, and 1012–949 cm−1 were identified to be the most related to PV and TBARS on green coffee beans shelf life. ATR-FITR showed potential as a fast and accurate technique to evaluate the oxidation reaction that related to the loss of coffee quality during storage. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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11 pages, 1759 KiB  
Article
Antispasmodic Activity of Light-Roasted Coffee Extract and Its Potential Use in Gastrointestinal Motility Disorders
by Acharaporn Duangjai, Anchalee Rawangkan, Atchariya Yosboonruang, Atcharaporn Ontawong, Surasak Saokaew, Bey-Hing Goh, Masami Suganuma and Pochamana Phisalprapa
Foods 2024, 13(15), 2307; https://doi.org/10.3390/foods13152307 - 23 Jul 2024
Viewed by 923
Abstract
Antispasmodic agents are crucial in managing gastrointestinal motility disorders by modulating muscle contractions and reducing symptoms like cramping and diarrhea. This study investigated the antispasmodic potential of different coffee bean extracts, including light coffee (LC), medium coffee (MC), and dark coffee (DC), on [...] Read more.
Antispasmodic agents are crucial in managing gastrointestinal motility disorders by modulating muscle contractions and reducing symptoms like cramping and diarrhea. This study investigated the antispasmodic potential of different coffee bean extracts, including light coffee (LC), medium coffee (MC), and dark coffee (DC), on ileum contractions induced by potassium chloride (KCl), and elucidated their mechanisms of action using in vitro isolated tissue techniques. The results demonstrated that all coffee extracts reduced spontaneous contractions of rat ileum tissue in a dose-dependent manner. Among these, LC showed the most significant reduction in ileum contractions, particularly at higher concentrations. The key findings reveal that LC at 5 mg/mL significantly reduced CaCl2-induced contractions in isolated rat ileum tissue, indicating that LC may inhibit calcium influx or interfere with calcium signaling pathways. The presence of nifedipine, propranolol, and N-nitro-L-arginine methyl ester (L-NAME) have been confirmed in their involvement; they block calcium influx and calcium channels and activate β-adrenergic pathways as part of LC’s mechanism of action. The presence of their active compounds, particularly chlorogenic acid and caffeine, likely contributes to the observed antispasmodic effects. These findings suggest that LC exerts its antispasmodic effects by targeting key mechanisms involved in muscle spasms and intestinal motility, providing a potential for managing such conditions. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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18 pages, 8167 KiB  
Article
Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2
by Lívia C. F. Silva, Paulo V. R. Pereira, Marcelo A. D. da Cruz, Gisele X. R. Costa, Renata A. R. Rocha, Pedro L. L. Bertarini, Laurence R. do Amaral, Matheus S. Gomes and Líbia D. Santos
Foods 2024, 13(5), 653; https://doi.org/10.3390/foods13050653 - 21 Feb 2024
Cited by 4 | Viewed by 3293
Abstract
Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on [...] Read more.
Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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17 pages, 1587 KiB  
Article
Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods
by Emerson G. Coelho, Pedro L. L. Bertarini, Matheus S. Gomes, Laurence R. Amaral, Marta F. Zotarelli, Líbia D. Santos and Ricardo C. Santana
Foods 2024, 13(5), 642; https://doi.org/10.3390/foods13050642 - 21 Feb 2024
Cited by 2 | Viewed by 1581
Abstract
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final [...] Read more.
The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee’s moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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18 pages, 2388 KiB  
Article
Evaluation of Arabica Coffee Fermentation Using Machine Learning
by Renata A. R. Rocha, Marcelo A. D. da Cruz, Lívia C. F. Silva, Gisele X. R. Costa, Laurence R. Amaral, Pedro L. L. Bertarini, Matheus S. Gomes and Líbia D. Santos
Foods 2024, 13(3), 454; https://doi.org/10.3390/foods13030454 - 1 Feb 2024
Cited by 4 | Viewed by 2872
Abstract
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. [...] Read more.
This study explores the variances in the organic, chemical, and sensory attributes of fermented coffee beans, specifically examining how post-harvest processes influence cup quality. Coffee fruits from the Catuaí IAC-144 variety were processed using both natural coffee (NC) and pulped coffee (PC) methods. The fruits were then subjected to self-induced anaerobic fermentation (SIAF) using one of the following fermentation methods: solid-state fermentation (SSF) or submerged fermentation (SMF). Within these methods, either spontaneous fermentation (SPF) or starter culture fermentation (SCF) was applied. Each method was conducted over periods of 24, 48, and 72 h. For this purpose, two-hundred-liter bioreactors were used, along with two control treatments. Numerous parameters were monitored throughout the fermentation process. A comprehensive chemical profiling and sensory analysis, adhering to the guidelines of the Specialty Coffee Association, were conducted to evaluate the influence of these fermentation processes on the flavor, aroma, and body characteristics of the coffee beverage across multiple dimensions. Data analysis and predictive modeling were performed using machine learning techniques. This study found that NC exhibited a higher production of acids (citric, malic, succinic, and lactic) compared to PC, resulting in distinct chemical and sensory profiles. The decision tree showed that fructose and malic and succinic acids were identified as the main factors enhancing sensory notes during cupping. SMF promoted higher concentrations of lactic acid, while SSF led to increased ethanol content. Consequently, the SIAF process enhances the sensory quality of coffee, adding value to the product by generating diverse sensory profiles. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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16 pages, 2322 KiB  
Article
Effect of Extraction Methods on Aroma Profile, Antioxidant Activity and Sensory Acceptability of Specialty Coffee Brews
by Barbora Lapčíková, Lubomír Lapčík, Petr Barták, Tomáš Valenta and Kateřina Dokládalová
Foods 2023, 12(22), 4125; https://doi.org/10.3390/foods12224125 - 14 Nov 2023
Cited by 2 | Viewed by 2168
Abstract
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined [...] Read more.
Specialty coffees from various geographical origins were processed using different extraction methods. Four extraction techniques were employed: cold brew (CB), espresso (ES), French press (FR), and aeropress (AE). The potential health benefits of coffee brews were linked to their antioxidant activity, as determined by the DPPH assay, and total polyphenol content (TPC) measured through the Folin–Ciocalteu reducing-capacity assay. The Columbia (C) espresso coffee type (omni-roasting) exhibited the highest antioxidant activity (86.31 ± 0.70) μmol/100 mL, with a TPC value of (44.41 ± 0.35) mg GAE/g. Quantitative analyses of caffeine and chlorogenic acid were conducted using high-performance liquid chromatography (HPLC). The evaluation of coffee aroma profiles involved the application of headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS) and was complemented by sensory analysis following the Specialty Coffee Association (SCA) standard protocol. The predominant volatile compounds found in all samples included furans, phenols, pyrazines, and terpenes. The EY espresso type (medium dark roasting) had the highest levels of most coffee volatiles. The C cold brew type (omni-roasting) was rated as the preferred coffee in terms of its sensory characteristics and flavour. In summary, ES and CB were found to be more effective extraction methods for the parameters assessed. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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12 pages, 1246 KiB  
Article
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
by Shiyu Chen, Ying Xiao, Wenxiao Tang, Feng Jiang, Jing Zhu, Yiming Zhou and Lin Ye
Foods 2023, 12(20), 3857; https://doi.org/10.3390/foods12203857 - 21 Oct 2023
Cited by 4 | Viewed by 2270
Abstract
Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew [...] Read more.
Although cold brew coffee is becoming increasingly popular among consumers, the long coffee extraction time is not conducive to the further development of the market. This study explored the feasibility of ultrahigh pressure (UHP) to shorten the time required for preparing cold brew coffee. The effects of pressure and holding time on the physicochemical characteristics and sensory evaluation of UHP-assisted cold brew coffee were also determined. The extraction yield; total dissolved solid, total phenol, and melanoid content; antioxidant capacity; and trigonelline and chlorogenic acid contents of UHP-assisted cold brew coffee increased as the pressure increased. The extraction yield and the total dissolved solid, total phenol, total sugar, and chlorogenic acid and trigonelline contents were higher when the holding time was longer. The HS-SPME-GC/MS analysis demonstrated that the furan, aldehyde, and pyrazine contents in coffee increased as the pressure and holding time increased. The pressure did not significantly impact the concentrations of volatile components of esters and ketones in coffee samples. However, the increase in holding time significantly increased the ester and ketone contents. The sensory evaluation results revealed that as pressure rose, the intensities of nutty, fruity, floral, caramel, and sourness flavors increased, whereas bitterness and sweetness decreased. Longer holding time increased nutty, caramel, sour, bitter, sweet, and aftertaste flavors. Principal component analysis (PCA) results indicated that holding time is a more crucial factor affecting the physiochemical indices and flavor characteristics of coffee. UHP can shorten the preparation time of cold brew coffee. Pressure and holding time significantly affected the physiochemical indices and volatile components of UHP-assisted cold brew coffee. UHP-assisted cold brew coffee had lower bitterness, higher sweetness, and a softer taste than conventional cold brew coffee. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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18 pages, 1393 KiB  
Article
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products
by Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok and Tomáš Tóth
Foods 2023, 12(14), 2675; https://doi.org/10.3390/foods12142675 - 11 Jul 2023
Cited by 3 | Viewed by 2014
Abstract
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the [...] Read more.
Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg−1). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg−1 and 2C 5.4 g·kg−1). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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28 pages, 11433 KiB  
Article
Development of Films from Spent Coffee Grounds’ Polysaccharides Crosslinked with Calcium Ions and 1,4-Phenylenediboronic Acid: A Comparative Analysis of Film Properties and Biodegradability
by Michelle J. P. A. Batista, M. Betânia F. Marques, Adriana S. Franca and Leandro S. Oliveira
Foods 2023, 12(13), 2520; https://doi.org/10.3390/foods12132520 - 28 Jun 2023
Cited by 5 | Viewed by 2240
Abstract
Most polymeric materials are synthetic and derived from petroleum, hence they accumulate in landfills or the ocean, and recent studies have focused on alternatives to replace them with biodegradable materials from renewable sources. Biodegradable wastes from food and agroindustry, such as spent coffee [...] Read more.
Most polymeric materials are synthetic and derived from petroleum, hence they accumulate in landfills or the ocean, and recent studies have focused on alternatives to replace them with biodegradable materials from renewable sources. Biodegradable wastes from food and agroindustry, such as spent coffee grounds (SCGs), are annually discarded on a large scale and are rich in organic compounds, such as polysaccharides, that could be used as precursors to produce films. Around 6.5 million tons of SCGs are discarded every year, generating an environmental problem around the world. Therefore, it was the aim of this work to develop films from the SCGs polysaccharide fraction, which is comprised of cellulose, galactomannans and arabinogalactans. Two types of crosslinking were performed: the first forming coordination bonds of calcium ions with polysaccharides; and the second through covalent bonds with 1,4-phenylenediboronic acid (PDBA). The films with Ca2+ ions exhibited a greater barrier to water vapor with a reduction of 44% of water permeability vapor and 26% greater tensile strength than the control film (without crosslinkers). Films crosslinked with PDBA presented 55–81% higher moisture contents, 85–125% greater permeability to water vapor and 67–150% larger elongations at break than the films with Ca2+ ions. Film biodegradability was demonstrated to be affected by the crosslinking density, with the higher the crosslinking density, the longer the time for the film to fully biodegrade. The results are promising and suggest that future research should focus on enhancing the properties of these films to expand the range of possible applications. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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Review

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15 pages, 584 KiB  
Review
Protective Effect of Caffeine and Chlorogenic Acids of Coffee in Liver Disease
by Daniela Di Pietrantonio, Valeria Pace Palitti, Angelo Cichelli and Stefania Tacconelli
Foods 2024, 13(14), 2280; https://doi.org/10.3390/foods13142280 - 20 Jul 2024
Viewed by 1625
Abstract
Coffee is one of the most widely consumed beverages in the world due to its unique aroma and psychostimulant effects, mainly due to the presence of caffeine. In recent years, experimental evidence has shown that the moderate consumption of coffee (3/4 cups per [...] Read more.
Coffee is one of the most widely consumed beverages in the world due to its unique aroma and psychostimulant effects, mainly due to the presence of caffeine. In recent years, experimental evidence has shown that the moderate consumption of coffee (3/4 cups per day) is safe and beneficial to human health, revealing protective effects against numerous chronic metabolic diseases such as diabetes, cardiovascular, neurodegenerative, and hepatic diseases. This review focuses on two of coffee’s main bioactive compounds, i.e., caffeine and chlorogenic acids, and their effects on the progression of chronic liver diseases, demonstrating that regular coffee consumption correlates with a lower risk of the development and progression of non-alcoholic steatohepatitis, viral hepatitis, liver cirrhosis, and hepatocellular carcinoma. In particular, this review analyzes caffeine and chlorogenic acid from a pharmacological point of view and explores the molecular mechanism through which these compounds are responsible for the protective role of coffee. Both bioactive compounds, therefore, have antifibrotic effects on hepatic stellate cells and hepatocytes, induce a decrease in connective tissue growth factor, stimulate increased apoptosis with anti-cancer effects, and promote a major inhibition of focal adhesion kinase, actin, and protocollagen synthesis. In conclusion, coffee shows many beneficial effects, and experimental data in favor of coffee consumption in patients with liver diseases are encouraging, but further prospective studies are needed to demonstrate its preventive and therapeutic role in chronic liver diseases. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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15 pages, 3877 KiB  
Review
Literature Review of Proteomics Approach Associated with Coffee
by Shah Zaman and Zhiguo Shan
Foods 2024, 13(11), 1670; https://doi.org/10.3390/foods13111670 - 27 May 2024
Viewed by 1245
Abstract
As a significant crop growing all across the world, coffee is mostly produced in the bean belt of our global atlas. Worldwide variations in environmental conditions are causing a decline in the yield and quality of coffee varieties. Coffee production is the main [...] Read more.
As a significant crop growing all across the world, coffee is mostly produced in the bean belt of our global atlas. Worldwide variations in environmental conditions are causing a decline in the yield and quality of coffee varieties. Coffee production is the main emphasis of several traditional breeding techniques. But conventional breeding methods are not sufficient to tackle the problems related to coffee. The field of genomics, which includes transcriptomics, proteomics, and metabolomics, has made great paces in the last ten years. Proteomics is a well-known technique used to enhance the growth, yield, breeding, and quality of different plants under stable and shifting environments. The regulation of specific enzymes, genes, protein expression, modification, translation, and other features played an important role in the enhancement of important plants. However, relatively less research on the proteomics approach for coffee has been published in the last few years. For this reason, some of the most important aspects of proteome profiling for coffee plants have been covered in this review, including growth, the somatic embryo technique, altitude, environmental adoption, drought, and the role that proteins and important enzymes play in the flavor and taste of coffee. This review can aid in the breeding of new cultivars and improve coffee attributes. Furthermore, the present literature can pave the way for proteomics research on coffee. Full article
(This article belongs to the Special Issue Coffee and Coffee Byproducts: Processing, Quality, Nutritional and Health Aspects - Volume II)
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