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Insectivorous birds can provide ecological and economic services by decreasing pest populations in agricultural systems, but the magnitude of effect is often debated. We modeled the capacity for birds to suppress pest population growth using a common tropical coffee pest, the coffee berry borer (CBB) (Hypothenemus hampei) as a study system. Previous field experiments show that birds play a role in suppressing CBB infestations through predation, but the degree to which birds can suppress population growth enough to control infestations is unknown since CBB are only vulnerable to predators when gravid females disperse. Using previously published data on CBB life-stage survivability, we constructed a female-only, daily time-step, deterministic Leslie matrix and projected CBB population growth for a single breeding season. Our goal was to assess the plausibility of CBB suppression by birds as a function of avian energy requirements, reported avian densities on coffee farms, prey composition of avian diets, estimated a caloric value of CBB, and the initial starting population size. Our model showed CBB population growth became exponential (λdaily = 1.042) and that at low, but not medium or high population sizes, were birds able to reduce population growth by 50%. In general, birds exert predation pressure on insect populations, but the ability to control infestations is complex, and is likely dependent on the initial CBB population size.

Epidemiological evidence regarding the relationship between coffee and tea consumption and the risk of ovarian cancer (OC) is inconsistent. Therefore, we aimed to quantitatively investigate this topic in a large prospective cohort study. This cohort study included 24,715 individuals recruited from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trials between 1993 and 2001. The data used for our analysis included the latest follow‐up information collected up to 2015. Coffee intake of ≥4 cups/day (hazard ratio [HR], 0.586; 95% confidence interval [CI]: 0.356–0.966) or caffeine intake of 458.787 mg/day (HR, 0.607; 95% CI: 0.411–0.895) were associated with the lowest HR of incident OC in the fully adjusted model. Participants who consumed varying amounts of tea did not exhibit a statistically significant reduction in the risk of OC. Our findings suggest that a higher consumption of coffee or caffeine is associated with a reduced risk of OC. However, no statistically significant association was observed between tea consumption and the risk of OC. [ABSTRACT FROM AUTHOR]

Background: Nonrestorative sleep (NRS) is related to numerous adverse outcomes. There is rare evidence of its associated factors, especially in Chinese adolescents. This study aimed to explore the factors associated with NRS in Chinese adolescents and the potential moderation effects of coffee or tea consumption. Methods: This cross-sectional study invited adolescents attending Grades 7–11 in Nanjing, China, to complete a self-administered questionnaire, including their NRS, stress, anxiety, physical symptoms, depression, sociodemographics, and lifestyles. Linear regressions were applied to investigate the associated factors of their NRS, with the moderation effects of coffee or tea consumption and other characteristics being tested by additionally including their interactions. Results: Totally 481 adolescents (49% male, age 15.5 ± 1.5 years) were enrolled, with the average global NRS score of 42.16 ± 7.57. Higher family income (β = 2.01, P = 0.007), longer sleep duration (β = 2.33, P = 0.011), and moderate after-class activity (β = 1.50, P = 0.044) contributed less NRS, while higher educational level (β = −2.60, P = 0.033), more coffee or tea consumption (β = −1.68, P = 0.013), physical symptoms (β = −3.85, P < 0.001), stress (β = −0.23, P = 0.005), anxiety (β = −1.54, P = 0.045), and depression (β = −0.13, P = 0.014) contributed more NRS. Females (β = 0.82, P = 0.005), older age (β = −0.46, P = 0.029), and higher education level (β = −1.68, P < 0.001) contributed less refreshment from sleep, more physical/medical symptoms of NRS, and less daytime function, respectively. Coffee or tea consumption moderated the associations of somatic symptoms (β = 0.25, P = 0.021), stress (β = 0.29, P = 0.022), anxiety (β = 0.27, P = 0.005), and depression (β = 0.17, P = 0.021) with NRS. Conclusions: Longer sleep duration, moderate after-class activity, reduced coffee or tea consumption, and promotion of physical and mental health may help reduce adolescents' NRS. Coffee or tea consumption may help buffer the negative associations of somatic symptoms, stress, anxiety, and depression with NRS. [ABSTRACT FROM AUTHOR]

The coffee sector's challenges, such as low and volatile prices, prompt adopting strategies focused on product differentiation, including high-quality specialty coffee. Nevertheless, documented evidence shows that small producers in Oaxaca, Mexico, are not equally benefiting from this market opportunity compared to other states in Mexico, such as Veracruz or Chiapas. This review article identifies and analyzes the factors in integrating small Oaxacan producers into the specialty market. A total of 138 scientific contributions were analyzed, emphasizing three thematic axes: (1) Trends and behavior of the coffee market. (2) Factors to enable the production of high-quality coffee, and (3) Current situation and challenges of small coffee producers in the specialized market. We found that coffee quality depends on the environment (mainly altitude, temperature, and geographical conditions) and agronomic, genetic, and socioeconomic factors. Moreover, agronomic and genetic factors should focus on choosing coffee varieties suited to the environmental conditions of the farm and adopting innovations in production, harvest, and post-harvest processes. The most significant socio-economic factors that hinder small coffee producers' participation in the specialized market include but are not limited to, lack of information, social connection, and financial resources. However, in the literature analyzed here, it was also possible to identify specific farmworker experiences that operate with a community approach and have inserted their small producers into high-quality market transactions. For this reason, this article suggests that the standardization model of quality from the collective approach within the community-based enterprise is a sustainable and inclusive alternative to achieve the goal: the insertion of small Oaxacan coffee producers into the more significant specialty market. [ABSTRACT FROM AUTHOR]

Functional gastrointestinal disorders (FGIDs) are common in young adults, particularly women, who tend to develop multiple FGIDs over time. This study aimed to investigate the prevalence of multiple concurrent FGIDs among female university students and identify differences in dietary habits, academic stress, and quality of life (QOL) based on the number of concurrent FGIDs. This secondary analysis included data from 406 female participants, originally collected through an online survey from two universities in one city in Korea. The online survey was accessible only after participants were verified as students through their online community. Concurrent FGID was present in 25.8 percent (n = 16) of the participants with FGIDs (n = 62), with the most common being irritable bowel syndrome + functional dyspepsia overlap (43.8 percent, 7/16). Participants with multiple concurrent FGIDs consumed fewer grains and vegetables, while significantly more of them consumed instant food, fast food, milk, and tea/coffee. They experienced significantly higher academic stress and lower QOL than those without the disease. Female university students with concurrent FGIDs tend to have unhealthy dietary habits, and concurrent FGIDs negatively affect academic stress and QOL. Therefore, female university students should undergo early-stage screening for FGIDs, and a comprehensive program should address their dietary habits and stress-coping skills. [ABSTRACT FROM AUTHOR]

The aim of this literature review was to identify and provide a summary update on the validity and applicability of the most promising dietary biomarkers reflecting the intake of important foods in the Western diet for application in epidemiological studies. Many dietary biomarker candidates, reflecting intake of common foods and their specific constituents, have been discovered from intervention and observational studies in humans, but few have been validated. The literature search was targeted for biomarker candidates previously reported to reflect intakes of specific food groups or components that are of major importance in health and disease. Their validity was evaluated according to 8 predefined validation criteria and adapted to epidemiological studies; we summarized the findings and listed the most promising food intake biomarkers based on the evaluation. Biomarker candidates for alcohol, cereals, coffee, dairy, fats and oils, fruits, legumes, meat, seafood, sugar, tea, and vegetables were identified. Top candidates for all categories are specific to certain foods, have defined parent compounds, and their concentrations are unaffected by nonfood determinants. The correlations of candidate dietary biomarkers with habitual food intake were moderate to strong and their reproducibility over time ranged from low to high. For many biomarker candidates, critical information regarding dose response, correlation with habitual food intake, and reproducibility over time is yet unknown. The nutritional epidemiology field will benefit from the development of novel methods to combine single biomarkers to generate biomarker panels in combination with self-reported data. The most promising dietary biomarker candidates that reflect commonly consumed foods and food components for application in epidemiological studies were identified, and research required for their full validation was summarized. [ABSTRACT FROM AUTHOR]

A simple method set for assessing biochemical changes associated with osmotic stress responses was developed using coffee (Coffea arabica L.) leaf disks. Stress was induced by polyethylene glycol (PEG) exposure. Quantitative evaluation of tissue physiological stress parameters was carried out using analytical methods to validate the conversion of classic qualitative histochemical tests for localizing lipid peroxidation, hydrogen peroxide, and total xanthine alkaloids into semi-quantitative assays. Relative electrolyte leakage (EL%) and chlorophyll content (SPAD index) were also recorded. EL% levels of treated disks were higher than those of control ones, whereas SPAD indexes were comparable. Histochemical localization indicated that levels of lipid peroxidation, H2O2, and total xanthines were also higher under osmotic stress than in control conditions. Semi-quantitative data obtained by image processing of histochemical staining consistently matched quantitative evaluations. Chromatographic analyses revealed that theophylline and caffeine concentrations increased in the presence of PEG, whereas theobromine remained constant in relation to the control. The methods herein described can be useful to rapidly acquire initial data regarding biochemical osmotic stress responses in coffee tissues based on simple staining and imaging steps. Moreover, it is likely that the same method may be applicable to other types of stresses and plant species upon minor adjustments. [ABSTRACT FROM AUTHOR]

Social Impact Statement: Central America is renowned for producing some of the world's finest coffee, prized for its quality and flavor. With coffee being a major export crop for many countries, the region's economic, social, and cultural well‐being is closely linked to the success of its coffee industry. Coffee breeding supports the industry's long‐term sustainability and competitiveness by developing new varieties that are more productive, disease‐resistant, climate resilient, and adapted to the coffee producer's realities. Ongoing efforts in coffee breeding have significant implications for the livelihoods of thousands of coffee farmers and their families, the economies of Central American countries, and the preservation of the region's rich coffee tradition and culture. Summary: The central objective is to understand how coffee breeding programs have evolved to help coffee farmers adapt to the rapidly changing economic, political, institutional, and environmental conditions since 1990. Before then, coffee breeders focused primarily on productivity, developing dwarf varieties bred for intensive monoculture production. Since 1990, breeders have shifted their work to address climate change, new diseases and pests, a growing industry interest in cup quality, and unprecedented price volatility. Much of the breeding work has shifted from public institutions to international technical assistance agencies, international non‐governmental organizations (NGOs), and private companies. Their new programs focus on developing F1 coffees designed for agroforestry production and, which, can be developed quickly in response to changing conditions. This case study also complicates narratives about the place of hybrid coffees in agricultural modernization during the 20th and 21st centuries.Analyze documents produced over the past 30 years by key breeding organizations, governments, trade organizations, to assess the evolution of breeding programs in historical context, and the progress of the new coffees in the field.Some F1 hybrids have shown considerable promise, but challenges surrounding their propagation, distribution, and cost—as well as their suitability for the specialty coffee market—have so far prevented farmers from adopting them on a large scale.The switch to F1 coffee breeding represents a deep strategic shift in coffee breeding in Central America, more attuned to the needs of coffee farmers. While the F1 coffees can help farmers address many of the farmers' technical challenges, cost and logistical issues remain a challenge. [ABSTRACT FROM AUTHOR]

Coffee quality and varieties matter for its ultimate flavor. As multiple factors influence taste during coffee production, hyperspectral imaging (HSI) stands out with great potential for quality assessment, defect supervision, and character identification. With a relatively comprehensive summary of current HSI-based research in coffee, this literature review critically reveals HSI's competence and present shortcomings in practical applications within the coffee industry. Sequentially, potential applications of HSI technology in coffee component analysis and flavor estimation, blemish diagnosis, and origins or attributes identification are illustrated. Finally, several key challenges and future perspectives of HSI are indicated from a practical and sustainable perspective, with digitalization as a major goal in the coffee industry. [ABSTRACT FROM AUTHOR]

• The research analyzes how coffee and caffeine intake are specifically related to the risk of COPD and overall lung function. • Smooth-fitting curves provide important insights into the dose-effect relationship between the exposures and the endpoints. • Potential cutting points have been identified, which can serve as personalized references for safe coffee or caffeine intake in COPD patients. The association between coffee and caffeine intake and the risk of COPD and lung function has not been thoroughly discussed in Americans, with subgroup and threshold effects remaining unclear. This study investigated the association between coffee and caffeine consumption and the risk of chronic obstructive pulmonary disease (COPD) as well as lung function utilizing data from the NHANES 2007–2012. We assessed the associations of coffee and caffeine consumption with the risk of COPD and lung function parameters, including FEV1 and FVC, adjusting for common demographic and disease characteristics in a cross-sectional analysis of NHANES data. A total of 9763 participants were included in the study, and 592 were diagnosed with COPD. Multivariate regression models revealed positive associations between coffee and caffeine consumption and the risk of COPD and lung function. Subgroup analyses stratified by sex, DM, hypertension status, and smoking habits identified potential effect modifiers as well as inflection points from threshold effect examinations. The results of this cross-sectional study indicated significant positive correlations between coffee and caffeine consumption and the risk of COPD. Additionally, positive correlations between exposure variables and FEV1 and FVC were detected. Among the stratification factors, smoking status exhibited the most potential for modifying effects. Future practices and research are needed to validate the results and explore the underlying mechanisms [ABSTRACT FROM AUTHOR]

Copyright of Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AbstractLevels of mineral oil hydrocarbons were measured in a large range of green and roasted coffee beans or ground powder. To better understand the consumer exposure to mineral oil hydrocarbons, the transfer to the brewed coffee was assessed under three different preparations. As a result, less than 5% of mineral oil hydrocarbons were transferred to the cup. With this low transfer rate, the coffee contribution to the mineral oils daily intake can be assessed to be very low, below 0.8% of the total exposure. [ABSTRACT FROM AUTHOR]

The development of eco-friendly elastomeric materials has become an important issue in recent years. In this work, thermoplastic elastomer samples of an ethylene–norbornene copolymer (EN) with coffee and tea biofillers mixed with typical fillers such as montmorillonite (MMT), silica (SiO2), and cellulose were investigated. The aim of this research was to determine the effect of fillers on the properties of the materials and to assess their degradability after two ultraviolet (UV) aging cycles (200, 400 h). The scientific novelty of this work is the assessment of the anti-aging effect of simultaneous biofillers–stabilizers based on coffee and tea waste. The surfaces of the obtained polymer compositions were examined using infrared spectroscopy (FTIR-ATR). Contact angles were determined, and surface energy was calculated. The mechanical properties were tested, and the influence of plant fillers and aging on the color change in the materials was analyzed. The combination of coffee with silica, MMT, and cellulose fillers limited the migration of fatty acids and other compounds from the biofiller to the EN surface (FTIR analysis). Based on the aging coefficients K, it was shown that all coffee- and tea-based fillers stabilized the polymer compositions during UV aging (400 h). The results allowed the authors to determine the importance and impact of waste plant fillers on the degradability of the synthetic EN. [ABSTRACT FROM AUTHOR]

Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to traditional coffee. Despite its growing popularity, CB lacks defined preparation parameters and comprehensive analysis of its aromatic composition. In this study, we aimed to obtain a representative extract of the volatile matrix of CB and characterize the aroma of sensory-active compounds using advanced techniques such as headspace–solid-phase Microextraction (HS-SPME) and headspace-solid-phase extraction (HS-SPE) for volatile compound extraction, followed by gas chromatography–olfactometry–mass Spectrometry (GC-O-MS) for compound identification. Optimization of the HS-SPME parameters resulted in the identification of 36 compounds, whereas HS-SPE identified 28 compounds, which included both complementary and similar compounds. In HS-SPME, 15 compounds exhibited sensory activity with descriptors such as floral, caramel, sweet, and almond, whereas seven exhibited sensory activity with descriptors such as chocolate, floral, coffee, and caramel. This comprehensive approach to HS-SPME and HS-SPE aroma extraction with GC-O-MS offers an efficient methodology for characterizing the aroma profile of CB, paving the way for future research and quality standards for this innovative coffee beverage. [ABSTRACT FROM AUTHOR]

The global prevalence of type 2 diabetes (T2D) is 10.5% among adults in the age range of 20–79 years. The primary marker of T2D is persistent fasting hyperglycemia, resulting from insulin resistance and β-cell dysfunction. Multiple factors can promote the development of T2D, including obesity, inflammation, and oxidative stress. In contrast, dietary choices have been shown to prevent the onset of T2D. Oatmeal, lean proteins, fruits, and non-starchy vegetables have all been reported to decrease the likelihood of T2D onset. One of the most widely consumed beverages in the world, coffee, has also demonstrated an impressive ability to reduce T2D risk. Coffee contains a diverse array of bioactive molecules. The antidiabetic effects of coffee-derived polyphenols have been thoroughly described and recently reviewed; however, several non-polyphenolic molecules are less prominent but still elicit potent physiological actions. This review summarizes the effects of select coffee-derived non-polyphenols on various aspects of T2D pathogenesis. [ABSTRACT FROM AUTHOR]

Coffee leaf rust (CLR), caused by Hemileia vastatrix, poses a significant threat to global coffee production, resulting in substantial economic losses. This study explores the effectiveness of triazole derivatives synthesized from glycerol in controlling CLR in conilon coffee (Coffea canephora). In vitro assays evaluated the inhibitory effect of triazole derivatives (4a–4q) at concentrations of 10, 25, 50, 75 and 100 ppm on H. vastatrix urediniospore germination, followed by greenhouse experiments to assess their preventive and curative potential. Preventive and curative sprayings of the four most efficient triazoles were conducted on seedlings inoculated with H. vastatrix at concentrations ranging from 0 to 400 ppm, evaluating severity, sporulation, incubation and latent periods. Triazole derivatives 4b, 4d, 4f and 4o effectively suppressed H. vastatrix urediniospore germination, achieving reductions between 9.9% and 78.8%. In greenhouse trials, these compounds demonstrated preventive efficacy by prolonging incubation and latent periods, reducing sporulation and mitigating rust severity, with triazole 4f exhibiting the highest efficiency. Furthermore, the derivatives showed effectiveness in curative treatments, particularly triazole 4f. Physiological analyses indicated no significant alterations in coffee plant metabolism, suggesting the safety of these compounds for agricultural use. Molecular docking studies elucidated their mechanism of action, suggesting their potential as antifungal agents by interacting with the HvCYP51 enzyme involved in ergosterol biosynthesis. Overall, the study underscores the promising efficacy of glycerol‐derived triazole derivatives in managing CLR, providing sustainable solutions for disease control in agriculture. [ABSTRACT FROM AUTHOR]

Background: To evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs). Methods: Thirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05. Results: All resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee. Conclusions: Exposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group. Clinical relevance: After resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The sustainability of global coffee supply is threatened by production challenges worsening with every decade since the turn of the 21st century. Coffee is among the most popular beverages in the world, and its production supports livelihoods of millions of people, mostly smallholder farmers. With a global market value exceeding US$130 billion, the coffee industry is a source of export revenue for producing countries, the majority of which are developing nations in the Global South. Climate change, pests, and diseases continue to hamper productivity, profitability, and countries' competitiveness in the global market. At the same time, the global demand for coffee continues to rise. A crucial pillar to safeguarding the future of coffee is continuously developing improved varieties suitable for the changing environment, and that address the needs of farmers and the industry. Yet, most national breeding programs are grossly out of touch with climate change reality and market dynamics. Working in isolation, these programs are constrained by unstable funding, limited sources of genetic variability, and inaccessibility of modern technologies necessary to accelerate the breeding process. We review here key production challenges, status of genetic diversity, and breeding approaches. Additionally, we explore opportunities in leveraging a pre-competitive collaborative breeding approach encompassing sharing of germplasm, and cross-border multi-environment trials in developing next-generation cultivars. We argue that breeding efforts should be informed by the needs of all the stakeholders in the supply chain including researchers, smallholder farmers, small and medium-sized enterprises investing in coffee processing and roasting, and consumers. Using emerging and reviving producers in Southeast Asia and Eastern Africa as a model, we explore how a paradigm shift in coffee breeding from the historically nation-centric approach to a more forward-looking collaborative model could improve the efficiency of variety improvement in face of climate change and growing market demand. [ABSTRACT FROM AUTHOR]

Coffee is part of our daily lives since it is a drink with a symbolic value, both in our social relationships and as a stimulating drink. The main objective of this paper is to conduct a risk characterization of fluoride overexposure from the consumption of these beverages; for this purpose, in the present study, the fluoride concentration was determined in 80 samples of different brands of coffee commonly consumed in the Canary Islands, and the risk derived from their intake was then evaluated. Significant differences (p < 0.05) were found between the coffee brands soluble Nescafé Classic®, Saimaza®, Auchan®, Tirma® soft blend, and Hacendado® and the other analyzed brands. The brand that recorded the highest mean fluoride levels is "Hacendado descafeinado®" (0.308 mg/L). The problem with coffee is not the fluoride it contains but the fact that, according to the survey results, most coffee drinkers brew their coffee with tap water (over 51% of respondents use tap water). The results of the fluoride content in coffee prepared with tap water from the different areas of Tenerife in the Canary Islands (metropolitan, northern, and southern areas) have reported higher concentrations of fluoride: north (max. concentration found of 16.68 mg/L), south (max. concentration found of 8.47 mg/L) and metropolitan (max. concentration found of 4.73 mg/L). Coffee has not been identified as a risk of dietary overexposure to fluoride; however, the use of tap water for its brewing has been identified as a factor that considerably increases its concentration. Therefore, the use of bottled water is recommended, especially in regions such as the Canary Islands, which have high concentrations of fluoride in their water. [ABSTRACT FROM AUTHOR]

Spent Coffee Ground (SCG) is the main coffee industry by-product, rich in dietary fibers and polyphenols. The extractable material of SCG was fractionated, and the phenolic compounds were identified and quantified. Chlorogenic and neochlorogenic acids were identified as the main phenolic components, and the Total Phenolic Content (TPC) of SCG was determined to be 2.16% (dry SCG basis). Furthermore, SCG was characterized in terms of Total Dietary Fiber content, which amounted to 66%. The SCG was valorized for the development of a bakery product (cookie) enhanced with fiber and bioactive polyphenols. Cookies were produced with the addition of 4% and 7% dry and defatted SCG (baked cookie basis). The produced cookie prototypes presented TPC and dietary fiber dependent on the addition level of SCG. TPC values were determined at 588 and 1017 ppm, while dietary fiber values were at 2.7 and 4.6%, respectively. The shelf life of the cookies was monitored over 143 days at three different temperatures (25 °C, 35 °C, and 45 °C) in terms of texture (hardness), color, Peroxide Value (PV), and TPC. It was observed that the PV value significantly increased in samples with incorporated SCG, stored at 45 °C, while in those stored at 25 °C and 35 °C, PV remained at low levels. The TPC of the SCG-enriched samples remained practically constant during the shelf life analysis, while color and hardness increased (mathematically modeled). SCG-added cookies were characterized by increased darkness, increased hardness, and a mild (desirable) coffee flavor. The overall sensory impression scores for 0%, 4%, and 7% SCG-added cookies were 7.5, 8.0, and 8.2, respectively. Based on sensory evaluation test results, the shelf lives of 0%, 4%, and 7% SCG at 25 °C were 359, 435, and 471 days, respectively. Overall, SCG is a potentially valuable ingredient that can be used to develop innovative food (baked) products with enhanced nutritional value and increased shelf life. [ABSTRACT FROM AUTHOR]

This study describes coffee consumption and its perceived effects on the study habits of selected higher education students at Cavite State University Imus Campus. A quantitative research design was employed, surveying 208 students via a structured questionnaire. The study analyzed the data using descriptive and inferential statistics. The demographic profile of respondents shows a majority of females (55.77%) and students aged 21 to 24 years (48.07%), with most enrolled in the BSIT program. Results indicate that coffee consumption is a prevalent part of students' daily routines, with 76.44% drinking coffee daily and a significant preference for both hot and cold types (57.21%). One cup per day is the most common consumption level (57.21%). Students perceived coffee to significantly enhance cognitive functions, energy levels, productivity, and mood during study sessions, aligning with previous research highlighting caffeine's positive effects on memory, alertness, and motor coordination (Lin et al., 2023). However, there are mixed perceptions regarding dependency and withdrawal symptoms, with some negative impacts noted when coffee is not drunk, echoing concerns about tolerance and withdrawal symptoms discussed in the literature (Van De Walle et al., 2019). Findings showed no significant differences in the perceived effects of coffee consumption when the respondents were grouped by age, sex, year level, or degree program. This research suggests that coffee consumption plays a vital role in the student's academic lives. While consumption enhances cognitive and academic performance, it also presents potential risks related to coffee dependency. Administrators can use the findings of this study to enhance the school environment with a focus on food and health security by providing healthier alternatives and varied coffee options in campus canteens that can support students' academic success. [ABSTRACT FROM AUTHOR]

In adapting the trend of coffee connoisseurs from the millennial generation to Gen Z, it needs to be understood that Gen Z tends to prioritize unique, sustainable, and social values- oriented experiences, so coffee industry players need to bring innovation, sustainability, and social connectivity in presenting their coffee products. This study aims to understand more deeply the adaptation of coffee drinking trends from millennials to generation Z, as well as its implications in social and lifestyle aspects. The research method used in this study is a qualitative approach with a centralized interview method (Focused Interviews). The results of this study include: (1) Millennials like high-quality coffee and unique experiences, while Z focuses more on practicality; (2) Millennials are exploring the taste and aroma of coffee, while Z is starting to be interested, albeit more practical. (3) Business communication with the development of cafes into social gathering places to communicate is important for millennials, however, to attract generation Z, cafes need to make adaptations, such as integrating technology and creating a more personalized face-to-face experience. [ABSTRACT FROM AUTHOR]

In this study, the dynamics of volatile compound alterations during the storage of ground roasted coffee in various packaging were investigated using solid-phase microextraction-gas chromatography-mass spectrometry. Each type of packaging underwent repeated opening and closing, simulating the gradual consumption behavior of the consumer who consumes ground coffee in smaller doses over time. The experimental results revealed that after 30 days of storage, 35 to 45% of the volatile substances originally present in the coffee were lost regardless of the type of packaging used. Notably, storing coffee in a paper sachet proved to be the least effective method, resulting in a loss of over 80% of all volatile coffee substances during this storage period. [ABSTRACT FROM AUTHOR]

Background: Metabolic syndrome (MetS) is a clinical syndrome characterized by multiple metabolic disorders and is a serious global health problem. The coffee effect, acting as one of the most prevalent beverages on metabolic syndrome, is debatable. Methods: We included patients from the National Health and Nutrition Examination Survey 2003–2018 and used a comprehensive evaluation called the MetS z-score to assess the severity of metabolic syndrome. The relationship between coffee, decaffeinated coffee, tea, and MetS z-scores was explored using a weighted linear regression. We also divided the participants into metabolic and non-metabolic syndrome groups according to the NCEP/ATP III criteria for the subgroup analysis. Results: A total of 14,504 participants were included in this study. The results demonstrated that drinking more than three cups of coffee daily was significantly linked to lower MetS z-scores (p < 0.001). Daily coffee consumption was also associated with lower BMI (p = 0.02), systolic blood pressure (p < 0.001), Homeostatic Model Assessment for Insulin Resistance (p < 0.001), and triglycerides (p < 0.001), while it was positively correlated with HDL-C (p = 0.001). Participants who consumed more than three cups of coffee daily had a lower MetS z-score in the MetS (p < 0.001) and non-MetS (p = 0.04) groups. Conclusion: This research indicates that coffee consumption is linked to MetS severity. However, decaffeinated coffee and tea intake were unrelated to MetS severity. [ABSTRACT FROM AUTHOR]

Research on the food sources used by bees in agricultural landscapes is crucial to promote pollinator conservation measures in and around cultivated areas. This investigation aims to identify and quantify the pollen resources exploited by Schwarziana quadripunctata (Lepeletier 1836), assessing the trophic niche of this bee in agricultural areas with coffee plantations. Pollen analysis was conducted based on the pollen load of the corbiculae of 70 bees, sampled during the flowering period of two species of coffee trees in commercial plantations located in Rio de Janeiro, Minas Gerais and Espírito Santo states, Brazil, in 2019 and 2021. A total of 78 pollen types from 23 botanical families were identified, with Coffea arabica and Coffea canephora comprising 92% of the samples. Cestrum sp. (2.3% – Solanaceae), Fabaceae sp. 1 (0.9%), Solanum sp. (0.75% – Solanaceae) and Chamaecrista sp. (0.71% – Fabaceae) were the next most prevalent. The dominance of the coffee tree pollen confirms the floral constancy of S. quadripunctata during periods of intense flowering. Excluding coffee pollen, the most represented families were Solanaceae (46.6% of the samples), Fabaceae (27.5%), Rubiaceae (8.51%), and Meliaceae (2.53%). The findings reveal that S. quadripunctata actively forages from sources other than coffee, even during the intense flowering of these plants, highlighting the importance of floral resources in the proximity of plantations. The use of pollen sources beyond the coffee tree highlights the importance of conserving nearby forest fragments and maintaining a diverse array of plants surrounding coffee trees even during coffee flowering. [ABSTRACT FROM AUTHOR]

Honey was reported numerous benefit containing nutritional ingredients and phytochemical such as polyphenol, flavonoid was widely used around the world. In this study, the physicochemical characteristics on the quality of coffee flower honey has been evaluated during storage. The honey was collected from Dak Lak, Buon Me Thuot, and Kon Tum province in Vietnam and stored at room temperature (30 -32°C) for 12 month. Total sugar, reducing sugar, hydroxymethylfurfural (HMF), acid value, total polyphenol content (TPC) and total flavonoid content (TFC) were evaluated for each two month to determine the quality of sensory quality and nutritional value. After 12 month storage time, the content of total sugar, and reducing sugar gradually decreased along with the increase of HMF and acid content in the coffee flower honey samples a lead to sweetness of honey is decrease, acidity, and color increase, which is a signal indicating a decline in sensory quality and nutritional value. The content of TPC and TFC increased during the first 6 -10 months of storage and then also tended to decrease, indicating that coffee flower honey should not be stored for too long (more than 10 months) because of phytochemicals reducing. [ABSTRACT FROM AUTHOR]

Context Resting heart rate (HR) is increasingly recognized as an indicator of disease and overall morbidity and mortality. Whether chronic coffee consumption affects resting HR is an important consideration for individual consumers as well as from a public health perspective. Objective A meta-analysis of randomized controlled trials (RCTs) was conducted to examine the effectiveness of coffee consumption on resting HR. Data Sources Original RCTs assessing the effect of coffee consumption on resting HR and published prior to March 2023 were identified by searching online databases, including PubMed, Web of Science, and Cochrane Library databases. Data Extraction and Analysis Data searches and extraction and risk-of-bias assessments were performed according to the Cochrane guidelines, and the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines for systematic reviews were followed. Data on study characteristics, type, and amount of coffee and net change and measurement resting HR were extracted. A random-effects or a fixed-effects model was used to estimate the pooled effect sizes. Homogeneity was determined with the Cochran Q test, and publication bias was assessed through Begg's test, Egger's test, and funnel plots. Results A total of 6 RCTs with 11 intervention trials or arms involving 485 individuals were included. The participants were generally healthy, although some had hypertension, hypercholesterolemia, or were overweight. The trial duration ranged from 2 weeks to 24 weeks. The overall pooled analysis showed that coffee consumption resulted in a negligible increase in resting HR of 0.40 beats per minute (95% CI: −0.78 to 1.57; P = 0.506), which was statistically insignificant. Subgroup analysis of all specified categories was consistent with the overall analysis. No heterogeneity was observed among included trials (I2 = 0.0%, P = 0.756). Conclusion The results of the present meta-analysis study demonstrate that daily coffee consumption of 3 to 6 cups for a period of 2 to 24 weeks has no statistically significant effect on resting HR. [ABSTRACT FROM AUTHOR]

The rapid development of digital tools for crop management offers new opportunities to mitigate the effects of climate change on agriculture. This study examines the Normalized Difference Vegetation Index (NDVI) in coffee-growing areas of the province of Rodriguez de Mendoza, southern Peru, from 2001 to 2022. The objectives were the following: (a) to analyze NDVI trends in these areas; (b) to investigate trends in climatic variables and their correlations with altitude and NDVI; and c) to develop linear models tailored to each coffee-growing area. The study identified significant differences in NDVI trends among coffee plants, with mean NDVI values ranging from about 0.6 to 0.8. These values suggest the presence of stress conditions that should be monitored to improve crop quality, particularly in Huambo. Variability in rainfall, maximum and minimum temperatures, relative humidity, and altitude was also observed, with NDVI values showing a strong negative correlation with altitude. These results are crucial for making informed strategic decisions in integrated crop management and for monitoring crop health using vegetation indices. [ABSTRACT FROM AUTHOR]

BACKGROUND: Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described. RESULTS: In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze‐drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze‐drying preserved the fruity and floral aromas of medium‐roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off‐putting to consumers. CONCLUSION: The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze‐drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze‐drying processing than medium dark roasting. Application of freeze‐drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Coffea arabica, a vital cash crop in Yunnan Province's plateaus(YN), comprises 98% of China's total coffee output in both cultivation area and yield. In this study, the average annual temperature (Tyear), the average temperature of the coldest month(Tcoldest), annual precipitation (Ryear) and precipitation from February to March (R2–3) were used to assess the climatic suitability of Coffea arabica cultivation in YN, to understand the possible expansion of the crop in future scenarios The simulated outputs of the regional climate model RegCM4 driven by three global climate models (HadGEM2-ES, MPI-ESM-MR and NorESM1-M) were used, and the ensemble average method was applied to obtain the ensemble model results. The suitability of Coffea arabica cultivation in YN for the base period (1981–2010) and three future periods (2021–2030, 2031–2040, 2041–2050) under three emission scenarios (RCP2.6, RCP4.5, RCP8.5) was analyzed. The results showed that the suitable planting area of small-grain coffee in YN increased significantly under the three models and the aggregate model, it expanded to the north and east, and the unsuitable planting area decreased sharply. The optimum areas of the northern part of southwestern YN and of the western, eastern, and central parts of southeastern YN were enlarged, while the suitability grade of the southern part was improved. In most parts of southeastern YN in particular, the areas that were not suitable or were less suitable for small-grain coffee cultivation became suitable or even the most suitable, and the suitability grade improvement and area expansion were considerable. Among the three models, the largest increase was obtained with the MPI-ESM-MR model, the smallest increase with the HadGEM2-ES model, and the largest decrease with the MPI-ESM-MR model from 2041 to 2050 (55.2%) under the RCP8.5. The largest increases in the most suitable area were 65.5% and 64.5%, which were obtained under the RCP8.5 with the NorESM1-M and MPI-ESM-MR models, respectively, from 2041 to 2050. Under RCP2.6 and RCP4.5, the change is similar to that of RCP8.5, but the increase is lower than that of RCP8.5. [ABSTRACT FROM AUTHOR]

Consumers' demand for foods with high nutritional value and health benefits has fueled the development of prebiotic foods. In coffee industry, cherries transformation into roasted beans generates a large amount of waste/by-products (pulp/husks, mucilage, parchment, defective beans, silverskin and spent coffee grounds) that usually end up in landfills. The possibility to use coffee by-products as relevant sources of prebiotic ingredients is herein ascertained. As a prelude to this discussion, an overview of pertinent literature on prebiotic action was conducted, including on biotransformation of prebiotics, gut microbiota, and metabolites. Existing research indicates that coffee by-products contain significant levels of dietary fiber and other components that can improve gut health by stimulating beneficial bacteria in the colon, making them excellent candidates for prebiotic ingredients. Oligosaccharides from coffee by-products have lower digestibility than inulin and can be fermented by gut microbiota into functional metabolites, such as short-chain fatty acids. Depending on the concentration, melanoidins and chlorogenic acids may also have prebiotic action. Nevertheless, there is still a lack of in vivo studies to validate such findings in vitro. This review shows how coffee by-products can be interesting for the development of functional foods, contributing to sustainability, circular economy, food security, and health. Coffee by-product oligosaccharides increase short-chain fatty acid levels. Melanoidins and chlorogenic acids promote the growth of lactobacillus and bifidobacteria. Coffee by-products show prebiotic potential, but further in vivo studies are required. [ABSTRACT FROM AUTHOR]

The association between coffee consumption and lung cancer risk remains inconsistent. To quantitatively assess this association, we conducted a meta-analysis of prospective cohort studies. We searched PubMed and Web of Science databases along with hand searches for eligible studies published up to July 2023. A total of 26 prospective studies, including 30,305 lung cancer cases and 1,795,158 participants, were included in the meta-analysis. The pooled RR for high vs. low coffee consumption was 1.30 (95% CI: 1.11–1.53) with significant heterogeneity (I2 = 72.0%, p <.001). For never smokers, however, the pooled RR was 1.18 (95% CI: 0.999–1.38) with no evidence of heterogeneity (I2 = 0.0%, p =.53). By adjustment for body mass index (BMI), there was no significant association between coffee consumption and lung cancer risk in studies that adjusted for BMI (RR = 1.06; 95% CI: 0.87–1.30) (Pdifference =.01). Further analysis of studies that adjusted for BMI in never smokers found that coffee consumption was not associated with lung cancer risk. In conclusion, the association of high coffee consumption with lung cancer risk was attenuated when the confounding effects caused by smoking and BMI were controlled. Our results, therefore, imply that coffee consumption does not seem to be a risk factor for lung cancer incidence. [ABSTRACT FROM AUTHOR]

Here, we report on a Cordyceps species entering into a multi-trophic, multi-kingdom association. Cordyceps cateniannulata , isolated from the stem of wild Coffea arabica in Ethiopia, is shown to function as an endophyte, a mycoparasite and an entomopathogen. A detailed polyphasic taxonomic study, including a multilocus phylogenetic analysis, confirmed its identity. An emended description of C. cateniannulata is provided herein. Previously, this species was known as a pathogen of various insect hosts in both the Old and New World. The endophytic status of C. cateniannulata was confirmed by re-isolating it from inoculated coffee plants. Inoculation studies have further shown that C. cateniannulata is a mycoparasite of Hemileia vastatrix , as well as an entomopathogen of major coffee pests; infecting and killing Hypothenemus hampei and Leucoptera coffeella. This is the first record of C. cateniannulata from Africa, as well as an endophyte and a mycoparasite. The implications for its use as a biocontrol agent are discussed. • An unprecedented case of multi-kingdom host-jumping is reported in Cordyceps. • This is the first record of C. cateniannulata from Africa and as an endophyte. • The fungus was isolated from the stem of wild Coffea arabica in Ethiopia. • Endophytic, mycoparasitic, and entomopathogenic abilities were proven experimentally. • The fungus offers novel biocontrol options for the management of coffee pests and diseases. [ABSTRACT FROM AUTHOR]

Coffee consumption could provide various benefits for human health, but also could contribute to several health problems. The growing trend of coffee consumption has created a rising demand for decaffeinated coffee that is safe for consumers with low caffeine tolerance. Decaffeination process, however, can result in the alteration of several properties of coffee which affect overall coffee taste. This review discussed current decaffeination methods such as water decaffeination, solvent decaffeination, supercritical decaffeination, and biodecaffeination which includes their mechanisms, benefits, and drawbacks as well as their effect in the physicochemical and sensory characteristics of coffee. Solvent decaffeination has showed potential improvements in the future such as the incorporation of membrane and ultrasonic technology. In addition, the mathematical model for caffeine diffusion has been arranged according to Fick's second law of diffusion, based upon spherical and rectangular coordinates with several assumptions. Further research should be aimed to maintain the properties of coffee after decaffeination process. Furthermore, utilizing new solvents that are safe and non-toxic will potentially be favorable research in the development of decaffeination methods in the future. [ABSTRACT FROM AUTHOR]

Background: Coffee is one of the world's most popular beverages and is the main dietary source of caffeine for most people. The various molecular effects of caffeine suggest that it may enhance bone loss. The purpose of the present study was to investigate the relationship of coffee, coffee types, and caffeine metabolites with periodontitis. Methods: Data were obtained from the National Health and Nutrition Examination Survey (NHANES) 2009–2014. Total coffee and different types of coffee consumption were acquired through a 24‐h dietary recall. Urinary caffeine metabolites were quantified using high‐performance liquid chromatography–electrospray ionization–tandem quadrupole mass spectrometry (HPLC‒ESI‒MS/MS). The association of coffee, coffee types, and caffeine metabolites with periodontitis and its severity were assessed using multivariable logistic regression. Results: A total of 3309 eligible participants were included. After adjusting for potential confounding variables, a positive association was observed between coffee consumption (particularly certain types of coffee) and periodontitis. Notably, a positive correlation was also found between total coffee intake and the severity of periodontitis. Additionally, for urinary caffeine metabolites, there was a significant positive association between 1‐methyluric acid (1‐MU), 1,3‐dimethyluric acid (1,3‐DMU), 3,7‐dimethyluric acid (3,7‐DMU), 1,7‐dimethylxanthine (1,7‐DMX), or 5‐actlyamino‐6‐amino‐3‐methyluracil (AAMU) and periodontitis, with adjusted odds ratios and 95% confidence intervals of 1.10 (1.02, 1.19), 1.86 (1.05, 3.29), 0.94 (0.90, 0.98), 1.29 (1.03, 1.62), and 1.15 (1.05, 1.26), respectively. Conclusions: The present study suggests a positive association of coffee intake (especially certain coffee types) and caffeine metabolites (1‐MU, 1,3‐DMU, 3,7‐DMU, 1,7‐DMX, and AAMU) with periodontitis and its severity. [ABSTRACT FROM AUTHOR]

The semi-dry fermentation processing (SFP) of Coffea arabica is a traditional primary processing method in the coffee industry, which crucially impacts the coffee's flavor. To further obtain useful information on microbial communities and chemical compounds during the SFP of C. arabica from Yunnan, China, the microbial community structures and the differentially changed non-volatile compounds (DCnVCs) were comprehensively analyzed. The results showed that Tatumella, Staphylococcus, Klebsiella, Brevundimonas, and Gluconobacter were the most prevalent bacteria genera, and Candida, Hannaella, Hanseniaspora, Pichia, and Lachancea were the most abundant fungal genera. Furthermore, 117 DCnVCs were found in the fermentation-finished samples compared to the raw materials. Therefore, this study can provide useful information for understanding the SFP of coffee beans, and its impact on coffee's quality parameters. [ABSTRACT FROM AUTHOR]

Coffee, an important global commodity, is threatened by climate change. Agroforestry has been considered as one option to maintain or enhance coffee production. In this study, we use a machine learning ensemble consisting of MaxEnt, Random Forest and Boosted Regression Trees to assess climate change impacts on the suitability to grow Arabica coffee, Robusta coffee and bananas in Uganda by 2050. Based on this, the buffering potential of Cordia africana and Ficus natalensis, the two commonly used shading trees in agroforestry systems is assessed. Our robust models (AUC of 0.7–0.9) indicate temperature-related variables as relevant for Arabica coffee suitability, while precipitation-related variables determine Robusta coffee and banana suitability. Under current climatic conditions, only a quarter of the total land area is suitable for growing Arabica coffee, while over three-quarters are suitable for Robusta coffee and bananas. Our results suggest that climate change will reduce the area suitable to grow Arabica coffee, Robusta coffee and bananas by 20%, 9% and 3.5%, respectively, under SSP3-RCP7.0 by 2050. A shift in areas suitable for Arabica coffee to highlands might occur, leading to potential encroachment on protected areas. In our model, implementing agroforestry with up to 50% shading could partially offset suitable area losses for Robusta coffee—but not for Arabica coffee. The potential to produce valuable Arabica coffee thus decreases under climate change and cannot be averted by agroforestry. We conclude that the implementation and design of agroforestry must be based on species, elevation, and regional climate projections to avoid maladaptation. [ABSTRACT FROM AUTHOR]

Coffee is a critical agricultural commodity and is used to produce premium beverages enjoyed by people worldwide. The microbiome of coffee beans has proven to be an essential tool that improves the flavor profile of coffee by creating aromatic flavor compounds through natural fermentation. This study investigated the natural microbial consortium during the wet process fermentation of coffee onsite in Thailand in order to identify the correlation between microbial diversity and biochemical characteristics including flavor, aroma, and metabolic attributes. Our study found 64 genera of bacteria and 59 genera of yeast/fungi present during the fermentation process. Group of microbes, mainly yeast and lactic acid bacteria, that predominated in the process were significantly correlated with preferable flavor and aroma compounds, including linalyl formate, linalool, cis-isoeugenol, trans-geraniol, and (-)-isopulegol. Some of the detected metabolites were found to be active compounds which could play a role in health. [ABSTRACT FROM AUTHOR]

Background: The temperature changes, chemical agents, and brushing activity that resin composite restorations are exposed to in the oral environment can cause changes in surface roughness. In this study, the aim was to investigate in vitro the clinical one-year surface roughness changes of different types of composites (flowable or conventional) from the same companies by subjecting them to immersion in solutions, brushing, and thermal cycling procedures to simulate intraoral conditions. Methods: Four different resin composite brands were included in the study using both their conventional (Charisma Smart, 3M Filtek Ultimate Universal, Omnichroma, Beautifil II) and flowable resin composites (Charisma Flow, 3M Filtek Ultimate Flowable, Omnichroma Flow, Beautifil Flow Plus F00), giving 4 groups with 2 types of resin composite in each. 40 samples were prepared for each group/resin type, for a total of 320 samples. After initial surface roughness measurements by a mechanical profilometer, the samples were divided into 4 subgroups (n = 10) and immersed in solutions (distilled water, tea, coffee, or wine) for 12 days. The samples were then subjected to 10,000 cycles of brushing simulation and 10,000 cycles of thermal aging. Surface roughness measurements were repeated after the procedures. For statistical analysis, the 3-way analysis of variance and the Tukey test were used (p < 0.05). Results: It was concluded that composite groups and types had an effect on surface roughness at time t0 (p < 0.001). At time t1, the highest surface roughness value was obtained in the Beautifil-conventional interaction. When the surface roughness values between time t0 and t1 were compared, an increase was observed in the Beautifil II and Beautifil Flow Plus F00, while a decrease was observed in the other composite groups. Conclusion: Composite groups, types, and solutions had an effect on the surface roughness of resin composites. After aging procedures, it was concluded that the Beautifil group could not maintain the surface structure as it exceeded the threshold value of 0.2 μm for bacterial adhesion. [ABSTRACT FROM AUTHOR]

Climate change has directly impacted coffee‐producing regions in Africa. This study uses the two stage Dynamic Network Directional Distance Function (DN‐DDF) and Malmquist Productivity Index (MPI) methods to evaluate the efficiency and productivity changes of agricultural production and sustainable development in 19 African coffee‐producing countries from 2014 to 2018. According to the empirical results, Central African Republic, Ethiopia, Liberia, Uganda, and Zambia have the highest overall efficiency. This study has three main contributions: (1) using a two‐stage model to evaluate the impact of agricultural production efficiency on sustainable development efficiency, (2) using a dynamic model with forest area as a cross‐period variable to reflect the real‐world phenomenon of coffee relying on forest mixed planting, and (3) objectively evaluating the impact of extreme weather on agricultural production by using rainfall as an exogenous variable to address previous research shortcomings. The results of this study can promote the improvement of agricultural production efficiency in African coffee‐producing countries and provide important reference value for sustainable development goals. [ABSTRACT FROM AUTHOR]

In Brazil, coffee leaf rust (CLR), caused by the fungus Hemileia vastatrix, was first detected in Coffea arabica in January of 1970 in southern Bahia. Now widespread across all cultivation areas, the disease poses a significant threat to coffee production, causing losses of 30–50%. In this context, the objective of this study was to identify and quantify the different classes of occurrence of CLR in areas apt and restricted to the cultivation of Arabica coffee in Brazil for a more informed decision regarding the cultivar to be implanted. The areas of climatic aptitude for Arabica coffee were defined, and then, the climatic favorability for the occurrence of CLR in these areas was evaluated based on climatic data from TerraClimate from 1992 to 2021. The apt areas, apt with some type of irrigation, restricted, and with some type of restriction for the cultivation of Arabica coffee add up to 16.34% of the Brazilian territory. Within this 16.34% of the area of the Brazilian territory, the class of climatic favorability for the occurrence of CLR with greater representation is the favorable one. Currently, the disease is controlled with the use of protective and systemic fungicides, including copper, triazoles, and strobilurins, which must be applied following decision rules that vary according to the risk scenario, and according to the use of resistant cultivars. This study provides a basis for choosing the most suitable cultivars for each region based on the degree of CLR resistance. [ABSTRACT FROM AUTHOR]

We performed a placebo-controlled， randomiz吋， double-blind， crossover study to assess 批calcium absorption-promoting effect of a single intake of coffee bean-derived mannooligosaccharide (MOS) in 10 healthy叫ult men and women. When time-course changes in urinary calcium were assessed based on血etime ofMOS姐dplac油o intake，w e found血atMOS泊taketended to be higher白 血 placebo泊 個 師 血dwas significantly higher 360 min after intake (p < 0.05). The results suggest白atMOS intake promotes calcium absorption regardless of sex and也at也ereis another mechanism of action也atdoes not involve short-chain fatty acids，wh ich are metabolites ofintestinal bactぽia. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the association between the Mediterranean diet (MD) and the accumulation of advanced glycation end products (AGEs) measured by skin autofluorescence. This cross-sectional study included 1016 healthy students from the University of Split, Croatia. Participants completed a self-administered questionnaire. Adherence to the MD was assessed using the Mediterranean Diet Serving Score (MDSS), and tissue AGEs accumulation was measured using the AGE Reader mu (DiagnOptics). Multivariate linear regression was used in the analysis. Students' age and female gender were associated with higher levels of AGEs, which was likewise found for greater coffee intake, adequate olive oil consumption, smoking, and lower levels of physical activity. Higher consummation of vegetables and eating breakfast regularly were associated with lower AGEs levels. The overall MD adherence was not associated with AGEs, possibly due to very low overall compliance to the MD principles among students (8.3% in women and 3.8% in men). Health perception was positively associated with the MD and nonsmoking and negatively with the perceived stress level, while AGEs did not show significant association with self-rated students' health. These results indicate that various lifestyle habits are associated with AGEs accumulation even in young and generally healthy people. Hence, health promotion and preventive measures are necessary from an early age. [ABSTRACT FROM AUTHOR]

The spreading knowledge of the health benefits of coffee and the development of gastronomy with a wide range of coffees prompt an evaluation of their caffeine content in terms of safe intake. The study analyzed the caffeine content of popular coffees in comparison with recommendations for a safe single dose (200 mg) and daily caffeine intake (400 mg), and guidelines for drinking 3–5 cups of coffee per day. A total of 299 coffee samples from franchise shops and homemade coffees were tested. The "takeaway" coffees had a three times higher mean caffeine content (p < 0.005) compared to homemade coffees. Americano coffee was the "strongest" (143 mg caffeine/serving on average), while coffee prepared by pouring hot water over one teaspoon of ground coffee was the "lightest" (23 mg caffeine/serving on average) (p < 0.05). Over 200 mg of caffeine per serving was found in 4% of samples. Over 400 mg of caffeine would be consumed by people drinking "on the go" 4–5 servings of many types of coffee, except espresso. In this respect, homemade coffees are safer. Therefore, recommendations on drinking coffee should be more practical, and indicate not only the number of cups, but also the "strength" of various types of coffee, in order to avoid the regular intake of high amounts of caffeine. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the staining sensitivity and surface changes in recent composite resins (Herculite Ultra XRV (Kerr, Bolzano, Italy), G-ænial A'CHORD (GC Corp, Tokyo, Japan), and Omnichroma (Yamaguchi, Japan)) when exposed to common beverages such as coffee, red wine, and Coca-Cola. A total of 60 disk-shaped specimens were prepared from three different resin composites (n = 20 each). The specimens were exposed to coffee, red wine, and Coca-Cola for 10 days. Color measurements were taken using a spectrophotometer, and surface morphology and elemental composition were analyzed using SEM and EDS. The SEM and EDS analyses revealed significant changes in the surface morphology and elemental composition of the composites after immersion. Coffee and wine caused significant surface degradation, whereas Coca-Cola resulted in the greatest degree of surface and elemental variations. Color changes (ΔE = 4 ± 0.52) were most notable in Coca-Cola for Herculite Ultra XRV (Kerr, Italy), in red wine for G-ænial A'CHORD (GC Corp, Japan) (ΔE = 12.51 ± 0.38), and in coffee for Omnichroma (Yamaguchi, Japan) (ΔE = 10.85 ± 1.03). The tested beverages significantly affected both the surface condition and the chemical composition of the resin at the surface level. These findings highlight the importance of understanding the effects of common dietary beverages on dental composites. [ABSTRACT FROM AUTHOR]