Search Results (108)

Coffee is a very popular psychoactive beverage with a complex composition. Besides its stimulant effect due to caffeine, it contains several bioactive compounds with antioxidant properties and potent metabolic activity. Its clinical efficacy is fundamentally determined by the bioavailability and metabolic fate of its constituents. The bioactive components of coffee, such as polyphenols, melanoidins, phytosterols, biogenic amines, and carotenoids, have notable antioxidant, anti-inflammatory, and immunomodulatory effects. This review aims to present the main bioactive components of coffee, their biological effects, mechanisms of action, and the influence of preparation methods and individual variability on metabolic outcomes in common chronic diseases. The data are synthesized from clinical, prospective, and interventional studies to examine how processing variables and biological metabolism influence the health-promoting potential of coffee antioxidants. Brewing methods like hot filtration optimize the extraction of these antioxidants. Individual clinical outcomes are further modulated by genetic polymorphisms and gut microbiota variability, which influence the activation of the cellular Nrf2 antioxidant defense pathway. Full article

The aim of this study was to evaluate the feasibility of inducing non-enzymatic browning using enzymatic collagen hydrolysates from turkey knee cartilage and chondroitin sulfate disaccharides derived from turkey and shark cartilage. Glycation was carried out in aqueous solutions at 60–120 °C for 3 h. After glycation, furosine content and browning intensity were determined as indicators of intermediate and final Maillard reaction products. FTIR spectra, color parameters, and antioxidant properties were also analyzed. The results showed that chondroitin sulfate disaccharides were more reactive with collagen hydrolysates than glucose and produced glycation products with higher antioxidant activity. The sulfation site on the N-acetylgalactosamine residue linked to glucuronic acid influenced the characteristics of the Maillard reaction products, including higher antioxidant activity and increased redness in products derived from turkey chondroitin sulfate disaccharides compared with those derived from shark cartilage, despite very similar FTIR spectral characteristics. Full article

Magnetic nanomaterials (MNMs) have been adopted as effective platforms for water remediation owing to their excellent surface-area-to-volume ratios, tunable surface chemistry, and magnetic separability. This review highlights the recent progress made in the synthesis, properties, and environmental applications in the removal of organic and inorganic contaminants using magnetic nanoparticles (MNPs) and one-dimensional magnetic nanofibers. Demonstrated removal rates of organic contaminants such as dyes, pharmaceuticals, and pesticides are often up to 85–100% under laboratory conditions, with adsorption capacities of 580 mg·g⁻¹ for melanoidin, 397.43 mg·g⁻¹ for Congo Red, and 392.64 mg·g⁻¹ for tetracycline. For heavy metals such as As(V), Cd(II), Cr(VI) and Pb(II), efficiencies are generally between 90–99% with maximum adsorption capacities of 909.1 mg·g⁻¹ for Pb(II). In particular, the review compares major synthesis routes such as coprecipitation, hydrothermal, solvothermal, thermal decomposition, sol–gel, microwave, and green methods by evaluating their effect on particle size (6–50 nm), magnetic properties (saturation magnetization up to ~101 emu·g⁻¹), and removal performance. The four principal mechanisms are described in this paper—adsorption, filtration, transformation, and photocatalysis—giving special emphasis to the advantages of magnetic recovery and advanced oxidation processes. Although most studies remain at the laboratory scale, MNMs demonstrate strong potential for scalable wastewater treatment, provided that toxicity, life-cycle impacts, and matrix effects are carefully evaluated. Full article

Sugarcane vinasse is a high-strength effluent with a high organic load and intense coloration from melanoidins and phenolic compounds, making conventional biological treatment difficult. This study presents a magnetically recoverable Fe₃O₄@latex-ZnO nanocomposite, synthesized using natural Hevea brasiliensis latex as a green polymeric interlayer. Transmission Electron Microscopy (TEM) shows a core–shell structure that enhances ZnO anchoring and reduces aggregation. X-ray Diffraction (XRD) confirms the coexistence of spinel Fe₃O₄ and wurtzite ZnO without secondary phases, while Fourier Transformed Infrared Spectroscopy (FTIR) verifies the latex layer through characteristic organic bands, indicating a stable organic–inorganic interface. Under 4 h of UV irradiation, the nanocomposite significantly reduced vinasse COD from 23,450 to 12,450–13,150 mg L⁻¹ (≈44–47%) and BOD from 11,600 to 4800–5000 mg L⁻¹ (≈57–59%), demonstrating substantial oxidation of the organic fraction. The magnetic core enables quick separation post-treatment, enhancing the practicality of the process. Overall, this innovative approach positions the ZnO nanocomposite as a promising option for vinasse pre-treatment and integrated agro-industrial effluent treatment. Full article

Cocoa bean shells (CBS) represent a significant by-product of the transformation of cocoa beans, constituting approximately 15% of the total cocoa bean weight. Recently, interest in exploring the potential of these shells as a sustainable source of functional ingredients for use in cosmetics and nutraceuticals has grown. The present study investigates microwave-assisted subcritical water extraction (MASWE) as a green and fast technique to recover bioactive compounds from CBS. A flash extraction (five minutes) at 170 °C yielded a maximum of 45.78 mg of gallic acid equivalents (GAE) per gram of CBS, which was higher than that obtained using conventional conditions (25.73 mg GAE/g CBS with 50% acetone solution). Additionally, the HPLC profile of the extract from MASWE revealed a significant increase in hydroxybenzoic acids and catechin, compared to the conventional extract. Following the optimization of the extraction process, seven distinct resins were examined to isolate a bioactive-enriched fraction: Sepabeads SP700 was found to be the most effective resin for concentrating such compounds, increasing both methylxanthines and TPC selectivity up to 4.2-fold. This valorization approach, integrating MASWE and downstream optimization, offers an innovative strategy to recover added-value products from CBS in line with green extraction and nutraceutical innovation. Full article

Dairy products contain complex types and contents of proteins, lipids, and lactose. The Maillard reaction (MR) occurs between proteins and reducing sugars during the processing and storage of dairy products. Maillard reaction products (MRPs) have garnered attention for their potential antioxidant activity. MRPs include melanoidins, reductones, and volatile heterocyclic compounds, which affect flavor and color. Relevant literature was identified through a structured search of PubMed and Web of Science; studies were included if they investigated MRPs in dairy products and reported antioxidant-related outcomes. This review offers a comprehensive overview of the MR in dairy products, systematically investigating the influence of protein, reducing sugars, and their ratios, as well as reaction conditions (process technology, temperature, time, pH, and water activity) on the formation and antioxidant activity of MRPs. The review also covers current applications and the future potential of MRPs as natural antioxidants in dairy products. Although MRPs effectively delay lipid oxidation and enhance stability in dairy products, research on their molecular structure and antioxidant mechanisms remains insufficient. Future research should focus on understanding the multifactorial synergistic effects within the complex dairy matrix, elucidating the molecular structure and extraction of antioxidant substances, and developing regulatory techniques to balance the antioxidant properties of MRPs with the safety concerns of potential harmful byproducts. Full article

The aim of this study was to compare, under standardized conditions, the content and molecular properties of carbohydrates occurring in extracts from roasted coffee beans and in coffee substitutes made from roasted chicory root, barley, wheat, spelt, and rye. The study revealed an over 8% higher carbohydrate content, primarily polysaccharides of a molar mass greater than 1800 g/mol, in instant Arabica coffee extract compared to Robusta coffee. Significant differences were also demonstrated in the carbohydrate composition of Arabica and Robusta coffee extracts, as well as coffees obtained using laboratory and industrial methods. Coffee substitutes generally contained more polysaccharides and two to five times more oligosaccharides of a molar mass ranging from 400 to 1800 g/mol, and consequently, total carbohydrates, compared to coffee extracts. The high oligosaccharide contents (11–25%) of very diverse monosaccharide composition found in instant coffee substitutes indicate the potential prebiotic effects of these products. The highest melanoidin content among instant coffee extracts and coffee substitutes was found in a coffee substitute made from roasted chicory. Furthermore, extract from Arabica coffee contained higher amounts of melanoidins than Robusta coffee. Full article

Instant Cascara (IC), a beverage obtained from dried coffee cherry pulp, represents a sustainable hydration option rich in bioactive phytochemicals, such as caffeine, chlorogenic acids, and melanoidins, which may provide effects beyond basic nutrition. This study evaluated the impact of three weeks of IC consumption on somatic and visceral sensitivity, and on neural and immune markers in the colon of male and female healthy Wistar rats. Behavioral tests showed that IC increased locomotor activity and somatic sensitivity in females (p < 0.05). Although control females were more sensitive to visceral pain than males (p < 0.05), IC intake did not significantly alter pain sensitivity in either sex. Histological and immunohistochemical analyses in the colonic myenteric plexus revealed higher enteric glial cell density and glia-to-neuron ratio (p < 0.01), but lower calcitonin gene-related peptide (CGRP)-positive fiber density (p < 0.001) in IC-treated compared to control females. Macrophages decreased in IC-treated compared with control males in the colon wall (p < 0.05), whereas their number increased in IC-treated females compared to IC-treated males (p > 0.0001). Visceral pain responses are associated with complex sex-dependent neuroimmune changes in the colon. Interestingly, IC effects appear mild under healthy conditions, possibly due to compensatory mechanisms exerted by its different phytochemicals. Further investigation is needed to determine the effects of IC in pathological situations involving visceral hypersensitivity, such as brain–gut axis disorders. Full article

Background: The use of baobab seed beverages as coffee alternatives represents a novel approach to upcycling by-products. Baobab seed aqueous extract is caffeine-free and contains numerous compounds of nutritional interest. The composition and sensory characteristics of baobab seed beverage can be modulated by roasting and brewing conditions. Objective: This study aimed to assess the effect of using different fluidised bed roasting temperatures and microwave infusion on the nutritional and functional properties of the beverage. Results: Higher roasting temperatures increased solubility, melanoidin content, pH, titratable acidity, colour, phenolic content, and antioxidant activity, while the concentration of chlorogenic acid and caffeic acid decreased. Upon microwave infusion, antioxidant activity, phenolic content (gallic acid, coumaric acid, caffeic acid, and vanillic acid), protein content, and soluble fibre content increased. Chlorogenic acid was not present in microwave-infused samples, and the amount of caffeic acid decreased. The fat content remained similar across all samples. The major volatile components identified in the roasted seeds were furans and pyrazines. Conclusions: These findings highlight the potential of baobab seed beverages as coffee alternatives and the impact of roasting and brewing conditions on their nutritional and functional properties. Full article

Coffee silverskin (CS), the principal solid by-product from coffee roasting, is a promising raw material for sustainable food applications aligned with circular economy principles. Due to its high flammability at roasting temperatures, effective management of CS is not only an environmental but also a safety concern in coffee processing facilities. To the best of our knowledge, this is the first study evaluating the chemical composition, bioactivity, safety, and environmental impact of torrefacto (CT) and natural (CN) coffee silverskin. CT (from Arabica–Robusta blends subjected to sugar-glazing) and CN (from 100% Arabica) were characterized in terms of composition and function. Oven-dried CT showed higher levels of caffeine (13.2 ± 0.6 mg/g vs. 8.7 ± 0.7 mg/g for CN), chlorogenic acid (1.34 ± 0.08 mg/g vs. 0.92 ± 0.06 mg/g), protein (18.1 ± 0.2% vs. 16.7 ± 0.2%), and melanoidins (14.9 ± 0.3 mg/g vs. 9.6 ± 0.2 mg/g), but CN yielded more total phenolics (13.8 ± 0.6 mg GAE/g). Both types exhibited strong antioxidant capacity (ABTS: 48.9–59.2 µmol TE/g), and all oven-dried samples met food safety criteria (microbial loads below 10² CFU/g, moisture 7.9%). Oven drying was identified as the most industrially viable, ensuring preservation of bioactives and resulting in a 19% lower greenhouse gas emissions impact compared to freeze-drying. Sun drying was less reliable microbiologically. The valorization of oven-dried CT as a clean-label, antioxidant-rich colorant offers clear potential for food reformulation and waste reduction. Renewable energy use during drying is recommended to further enhance sustainability. This study provides scientific evidence to support the safe use of coffee silverskin as a novel food, contributing to regulatory assessment and sustainable food innovation aligned with SDGs 9, 12, and 13. Full article

A comprehensive overview is provided on factors and processes influencing the final quality of a cup of coffee, with an emphasis on the brewing method’s central role. Coffee quality assessment, both at the bean and cup level, combines objective parameters (color, moisture, bean defects, density) with a notable degree of subjectivity, as consumer sensory perception is ultimately decisive. The brewing technique is described as a critical determinant of the final chemical, physical, and sensory attributes. Key parameters such as aroma profile, pH, titratable acidity, total and filtered solids, lipid and fatty acid content, viscosity, foam (crema), and colorimetric indices are detailed as essential metrics in coffee quality evaluation. Roasting creates most of coffee’s key aroma compounds. The brewing method further shapes the extraction of both volatile and other bioactive compounds like caffeine, chlorogenic acids, and lipids. Brewing methods significantly affect acidity, “body,” and crema stability, while water quality, temperature, and pressure are shown to impact extraction results and sensory properties. Attention is paid to how methods such as Espresso, filter, French press, and cold brew yield distinct physicochemical and sensory profiles in the cup. Overall, the review highlights the multifaceted nature of coffee cup quality and the interplay between raw material, processing, and preparation, ultimately shaping the coffee sensory experience and market value. Full article

The rising prevalence of diet-related diseases is driving consumers to adopt healthier, plant-based diets. Aware of this consumer trend, the Food Industry is investing in innovative, tasty, plant-based foods with added nutraceutical value. However, health-promoting phytochemicals are often found in foods with a high content of natural sugars that are readily absorbed, undermining their health benefits. To ensure proper labelling and support consumers in their choices for healthier foods, the Food Industry relies on cost-effective methods to measure soluble sugars. Herein, we assess three established spectrophotometric assays—phenol, orcinol, and anthrone—for quantifying soluble sugars in 12 plant-based beverages, drinks, and extracts. The standard glucose solutions revealed that the phenol and orcinol reagents displayed the highest sensitivity. Applied to phytochemical-rich beverages, drinks, and extracts, the anthrone protocol leads to precipitation phenomena; the phenol is prone to interference from chlorophylls, carotenoids, melanoidins, (ellagi)tannins, and anthocyanins, whereas orcinol is susceptible only to anthocyanins. Though spectrophotometric assays overestimate sugar levels in both high- and low-sugar-content samples, the orcinol-sulfuric acid method offers an environmentally safe and cost-effective approach to quantifying soluble sugars in phytochemical-rich samples, fostering food innovation and helping to build consumer trust within resilient and sustainable food systems. Full article

The Maillard reaction (MR), a non-enzymatic interaction between reducing sugars and amino compounds, plays a pivotal role in developing the flavor, color, and aroma of thermally processed foods. Beyond its culinary relevance, the MR gives rise to a structurally diverse array of compounds, including a novel class of fluorescent nanomaterials known as carbon nanodots (CNDs). These Maillard-derived CNDs, although primarily incidental in food systems, exhibit physicochemical characteristics—such as aqueous solubility, biocompatibility, and tunable fluorescence—that are similar to engineered CNDs currently explored in biomedical fields. While CNDs synthesized through hydrothermal or pyrolytic methods are well-documented for drug delivery and imaging applications, no studies to date have demonstrated the use of Maillard-derived CNDs specifically in drug delivery. This review examines the chemistry of the Maillard reaction, the formation mechanisms and characteristics of food-based CNDs, and their potential functional applications in food safety, bioactivity, and future biomedical use. Additionally, it critically evaluates the health implications of Maillard reaction products (MRPs), including both beneficial antioxidants and harmful by-products such as advanced glycation end-products (AGEs). This integrated perspective highlights the dual role of MR in food quality and human health, while identifying key research gaps needed to harness the full potential of food-origin nanomaterials. Full article

Melanoidins, generated during the Maillard reaction in soy sauce fermentation, have potential health benefits due to its excellent bioactivity. This study aimed to investigate the antioxidant contributions and structural characteristics of melanoidins in soy sauce. Five molecular weight fractions (1–3 kDa, 3–10 kDa, 10–30 kDa, 30–50 kDa, and >50 kDa) were isolated and their composition was analyzed. Results showed that soy sauce melanoidins mainly comprised proteins, sugars, and phenolic compounds. Antioxidant activities of the melanoidins were influenced by their molecular weights and structures. The >50 kDa melanoidins fraction contributed the most to the overall antioxidant activities of soy sauce. The total contributions of melanoidins to the antioxidant activities of soy sauce ranged from 34.21% to 75.03%. Spectroscopic analyses indicated that the antioxidant activities were positively correlated with the presence of conjugated structures and active functional groups (i.e., C=C, C=O, N-H, O-H) in melanoidins. This study provides new insights into the health-promoting properties of soy sauce melanoidins and offers theoretical support for the development of soy sauce as a functional food. Full article

The Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins. In flour product processing, the Maillard reaction is a critical chemical reaction influencing color, flavor, nutrition, and safety. A moderate Maillard reaction contributes to desirable color and flavor profiles in flour products, whereas an excessive reaction leads to amino acid loss and the formation of harmful substances, posing potential health risks. This review summarizes the substrate sources, reaction stages, influencing factors, impact on quality, and mitigation strategies of harmful products, aiming to provide a reference for regulating the Maillard reaction in flour product processing. Currently, most existing mitigation strategies focus on inhibiting harmful products, while research on the synergistic optimization of color and flavor remains insufficient. Future research should focus on elucidating the molecular mechanisms of reaction pathways, understanding multi-factor synergistic effects, and developing composite regulation technologies to balance the sensory quality and safety of flour products. Full article