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The knowledge of the relationship between the chemical structure of food components with their mechanisms of action is crucial for the understanding of diet health benefits. This review relates the chemical variability present in coffee beverages with the mechanisms involved in key physiological events, supporting coffee as a polyvalent functional food. Coffee intake has been related with several health-promoting properties such as neuroprotective (caffeine, chlorogenic acids and melanoidins), anti-inflammatory (caffeine, chlorogenic acids, melanoidins, diterpenes), microbiota modulation (polysaccharides, melanoidins, chlorogenic acids), immunostimulatory (polysaccharides), antidiabetic (trigonelline, chlorogenic acids), antihypertensive (chlorogenic acids) and hypocholesterolemic (polysaccharides, chlorogenic acids, lipids). Nevertheless, caffeine and diterpenes are coffee components with ambivalent effects on health. Additionally, a large range of potentially harmful compounds, including acrylamide, hydroxymethylfurfural, furan, and advanced glycation end products, are formed during the roasting of coffee and are present in the beverages. However, coffee beverages are part of the daily human dietary healthy habits, configuring a coffee paradox. HIGHLIGHTS: The multi-targeted bioactive features of coffee compounds reinforce coffee as a functional food beverage. Polysaccharides and melanoidins positively modulate gut microbiota. Caffeine and phenolics are neuroprotective, anti-inflammatory, antidiabetic and antihypertensive. The balance between potential health and harmful compounds configures a coffee paradox. Harmful compounds are present in trace levels in coffee, not conferring toxicity. [ABSTRACT FROM AUTHOR]

Practical Application Spent coffee grounds (SCG) are the waste byproducts of coffee brewing. While SCG can be valorized to produce functional biopolymers due to their valuable structural components, the lignocellulosic structure of SCG is resistant to degradation because of the tightly bound lignin. Therefore, a pretreatment step is required before pulping with peracetic acid (PAA), an eco‐friendlier alternative to traditional pulping methods, to facilitate the extraction of these desired cellulosic materials. Formic acid:acetic acid:deionized water (FA:AA:W = 30:50:20) or 60% (v/v) ethanol pretreatments were applied to SCG to compare the characteristics of the resulting cellulosic materials after PAA pulping. Lignocellulose analysis showed that the lignin content (7.06%) of ethanol pretreated SCG was significantly lower (p < 0.05), and the cellulose content (29.52%) was significantly higher (p < 0.05) than the untreated SCG (15.50% and 11.50%, respectively), indicating that an adequate amount of lignin was removed to obtain the cellulosic materials after the pretreatment process. Morphological and structural changes in the lignin and hemicellulose were observed in all the pretreated SCG, which further confirmed that these components were degraded with pretreatments and pulping. Ethanol pretreated SCG showed the most optimal results based on the greatest lignin decrease seen from its lignocellulose composition, appearance, and structure. This study exemplified a conversion process to extract cellulosic materials from SCG more efficiently to utilize for cellulose‐based products and verify its potential to be valorized as a waste byproduct.Coffee companies can provide the spent coffee grounds (SCG) they produce to develop cellulose‐based materials to make biodegradable packaging products rather than throwing them out or burning them. Using SCG for producing cellulose‐based materials can help promote sustainability and reduce food waste worldwide. SCG can be utilized as an alternative source based on their abundance and desired biopolymeric properties, providing innovative solutions to industries and increasing consumer awareness of this cause. [ABSTRACT FROM AUTHOR]

Coffee is one of the most enjoyed beverages worldwide and whilst a wide array of secondary metabolites has been qualitatively and quantitatively characterised within the coffee bean, little is known about their distribution in different bean tissues. In this work, complementary mass spectrometry (MS) based approaches were utilised to determine the spatial metabolomic content of coffee beans, focusing on highlighting those which presented a regiospecific distribution and distinguished the different endosperm regions and the embryo. Preliminary exploration of the spatial metabolome of Coffea arabica coffee beans highlighted tissue-specific molecular features through an unsupervised statistical analysis. Then, the complementary information derived from higher resolution MS approaches resulted in the annotation of 13 metabolites which showed a specific enrichment in at least one tissue, and most of these were noted to be bioactive compounds or aroma/flavour precursors. Knowledge of the tissue distribution of these compounds could shed light on their biological role in plant physiology and bean development, but could also have relevant implications for their positive impact on human health due to coffee consumption as well as their possible effect on aroma and flavour upon roasting of green coffee beans. [ABSTRACT FROM AUTHOR]

Levels 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 sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg -1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products. [ABSTRACT FROM AUTHOR]

During the COVID‐19, robots were increasingly utilized in the food service industry. This study compared perceptions of robot and human baristas by tracking participants' eye‐gaze behavior. Seventy participants viewed videos and images of both baristas, and their eye movements were tracked. Metrics such as entry time, dwell time, total fixation, hit ratio, revisits, revisitors, average fixation, first fixation, and fixation count in defined areas of interest (AOIs) were measured. Participants focused mostly on robot's body during coffee preparation and human barista's face. Attention stayed on the coffee with human baristas, while robot stimuli drew focus to the robot's hand and kettle. Participants fixated more on the robot itself, potentially due to its novelty in coffee preparation. This study can provide directions for the development of robots, including their appearance, so that they could be accepted familiarly by consumers and introduced seamlessly in the food industries. [ABSTRACT FROM AUTHOR]

Coffee roasting is considered the most critical process in the development of sensory characteristics. During this stage, a substantial number of compounds are generated. Nevertheless, only a limited number of these compounds are responsible for the aroma, referred to as key aroma-active compounds. This study aimed to assess the impact of roasting levels on the formation of these compounds. Coffee was roasted at four different levels: very light (RL85), light (RL75), medium (RL55), and extremely dark (RL25), according to the Specialty Coffee Association (SCA) guidelines. The extraction, olfactory evaluation, and identification of compounds were performed using solid-phase microextraction (SPME), gas chromatography–olfactometry (GC-O), and gas chromatography–mass spectrometry (GC-MS), respectively. A total of 74 compounds were successfully identified, of which 25 were classified as aroma-active compounds. RL75 and RL85 displayed similar aromatic profiles. RL55 was characterized by pleasant notes such as sweet, toasted hazelnut, and caramel. In contrast, RL25 was marked by undesirable odors including burnt notes, putrid, and sulfurous scents. This study is the first to identify key odorant compounds in coffee based on SCA roasting standards. [ABSTRACT FROM AUTHOR]

The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The results showed that most physicochemical characteristics, including total dissolved solids (TDSs), extraction yield (EY), total titratable acidity (TTA), total sugars (TSs), and total phenolic content (TPC), of UHP coffee were similar to those of conventional CB coffee regardless of the degree of roasting. However, the majority of physicochemical characteristics, non-volatile components, including the antioxidant capacity (measured based on DPPH and ABTS) and melanoidin, caffeine, trigonelline, and CGA contents increased significantly with an increase in roasting degree. The sensory evaluation revealed that as the roasting degree rose, the nutty flavor, astringency, bitterness, body, and aftertaste intensities increased, while floral, fruity, and sourness attributes decreased. The HS-SPME-GC/MS analysis showed that most volatile components increased from light to dark roasting. Moreover, 15 representative differential compounds, including hazelnut pyrazine, linalool, butane-2,3-dione, and 3-methylbutanal, were identified by calculating the odor-active values (OAVs), indicating that these contributed significantly to the odor. The PCA showed that the distance between the three roasting degree samples in UHP coffee was smaller than that in CB coffee. Overall, the effect of roasting degrees on UHP coffee was less than that on CB coffee, which was consistent with the results of physicochemical characteristics, volatile components, and sensory evaluation. [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]

This study evaluated consumers' perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential. [ABSTRACT FROM AUTHOR]

Coffee is one of the most popular beverages in the world, and at present, specialty coffees are developing for better tastes, flavors, or functions. Fermented coffees also reflect this trend and some brands are commercialized. Unlike general fermented coffees, we tried to ferment coffee extract with several lactic acid bacteria. Finally, we selected three strains that persisted in the coffee extract, and show strong antimicrobial activity, for the fermentation starters. The strains were identified as Pediococcus pentosaceus (KNUT 0384), Lacticaseibacillus paracasei (CJNU 1840), and Lactiplantibacillus plantarum (CJNU 0441) based on 16S rRNA gene sequences. During the fermentation process, the total acidities (p < 0.05 vs. the control, non-fermented coffee extract) and cell masses increased, which indicates that the bacteria metabolized properly in the extract. Furthermore, the fermented coffee extracts showed increased antimicrobial activities against Listeria monocytogenes (p < 0.05 vs. the control) and Streptococcus mutans (p < 0.05 vs. the control), increased anti-oxidative activities (p < 0.05 vs. the control, except for the KNUT 0384 sample), decreased caffeine content (p < 0.05 vs. the control, except for the KNUT 0384 sample), and increased chlorogenic acid content (p < 0.05 vs. the control). Taken together, the fermented coffee extracts with the selected lactic acid bacteria could be specialty coffees where several functions are improved when compared with a control coffee extract. [ABSTRACT FROM AUTHOR]

Coffee flavor is profoundly influenced by numerous factors, including the origin's terroir and variety, as well as post-harvest processing, drying, and sorting. Even specialty coffee beans, carefully selected for their high quality, can exhibit a wide range of flavor profiles depending on how they are roasted and ground. Traditionally, the coffee industry has used the Brewing Control Chart, which considers total dissolved solids (TDS) and extraction (E), to guide professionals toward achieving consistent flavors. However, this chart has limitations in representing the complex chemical composition and its influence on the sensory attributes of coffee. This study explores a more comprehensive approach to evaluating coffee quality by utilizing a taste sensing system (electronic tongue) to measure acidity and bitterness for full-immersion brewing. We investigate the impact of brew ratio and grind size on these taste attributes, while also considering the influence of roast level. Our findings demonstrate that finer grind sizes significantly affect TDS and E, while roast level and grind size significantly affect sensory attributes, as measured by the taste sensing system. This approach complements the traditional Brewing Control Chart by providing a more nuanced understanding of how roast level and grind size influence coffee flavor. [ABSTRACT FROM AUTHOR]

This study aimed to identify the best conditions for ultrasonic‐assisted extraction (UAE) of DPPH and phenolic compounds from cold brew coffee using Box‐Behnken Design (BBD) and Response Surface Methodology (RSM). It explored the effects of solid‐liquid ratio (5%–15%), extraction time (40–50 min), and ultrasonic power (70%–80%) on these compounds, finding that all factors significantly influenced the outcomes. Statistical analysis showed the data fit a quadratic polynomial model well, with R2 values of 0.9981 for phenolic compounds and 0.9799 for DPPH radicals. Using 3D surface and contour plots from these models, the optimal extraction conditions for these compounds from cold brew coffee were determined. The highest yields of total phenolic compounds and DPPH radical were obtained when samples were extracted at a 10% solid–liquid ratio, 45 min extraction time, and 75% ultrasonic power. Under these optimal conditions, total phenolic compounds and DPPH radical were 64.10 ± 0.31 gGAE/mL and 61.90 ± 0.14%, respectively, with a maximum caffeine content of 213.13 ± 0.23 mg/L. Gamma irradiation at kGy also reduced cold brew coffee's microbial content. This research may be a new alternative for producing cold brew coffee that will save time and help extend the shelf life. [ABSTRACT FROM AUTHOR]

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This research focused on the impact of drying techniques on the physicochemical and aromatic profile of honey coffee, which involves simultaneous fermentation and drying of coffee beans. Sun drying (SN), low temperature and low humidity drying (LTLH), polyhouse/solar tunnel drying (SD), and shade drying (SH) were carried out. Insignificant effect on physical quality was recorded. Chemical characterization of the raw coffee revealed that the LTLH-dried beans had higher carbohydrates (15.53%), which affected the coffee aroma. The roasted coffee contained caffeine (2.86%) and chlorogenic acid (2.50%), the primary bioactive components, contributing to strength, astringency and bitterness. The coffee brews had improved chemical metabolites such as carbohydrates (16.06%), total polyphenols (6.36%), flavonoids (0.7%) and antioxidants (5.4%). Furthermore, PCA correlates a total variance of 99.2% on green coffee, 97.3% on roasted coffee and 99.8% on brew. SPME–GC–MS revealed 75 volatiles in the roasted coffee and 95 in the infusions. Individual value plot graphs were introduced to assess the effect of volatiles on drying modes. Pyrazines and ketones were key molecules contributing to roasted walnut notes with fruity, floral and honey undertones. E-Nose profiles excellently overlaid GCMS results. SIMCA represented a positive correlation between LTLH coffee and volatile compounds. Thus, the LTLH technique (45–50 °C and 30–40% RH) for honey coffee facilitated an appropriate fermentation of coffee beans thereby improving the overall quality which, in turn, leads to global attention for innovative coffee processing technologies. [ABSTRACT FROM AUTHOR]

Cold brew is a method of coffee extraction that uses low temperature, preserving the volatile compounds of coffee. Freeze-drying allows the preservation of coffee features and nutritional value. The aim of this study was to evaluate the effects of different cryoprotectants in cold brew extracts as a basis for freeze-dried coffee production. Thus, the Coffea arabica extracts and the soluble coffee were characterized concerning caffeine content, antioxidant capacity, total phenolic compounds, and antimicrobial activity to verify the potential of this method. The extracts did not show antimicrobial activity with a high soluble solid content. It was observed that the cold extraction methods were efficient regarding the caffeine content, antioxidant capacity, and total phenolic compounds. Freeze-dried coffees also did not show antimicrobial activity, and they maintained the water and humidity activity standards. In general, cryoprotectants displayed an unfavorable influence on the extract and freeze-dried coffee in the analyses performed. The coffee extract without cryoprotectants had a higher antioxidant capacity (88.12%) and content of phenolic compounds (7.74 mg AG/mL of the coffee extract). Only for the analyses of soluble solids, the cryoprotectants mannitol and fructose showed promising results (14.03 °Brix, 14.40 °Brix, 11.33 °Brix, respectively). Thus, for the analyses conducted, the cryoprotectants did not lead to significant advantages for this process. [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]

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]

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]

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]

Increasing temperatures and shifting precipitation patterns have major consequences for smallholder farmers, especially in the Global South. Our study examined spatial patterns and climatic drivers of farmers' perceptions of climate change, and how these perceptions translated into adaptation actions. We interviewed 56 farmers in southwestern Ethiopia and analyzed ERA5-Land reanalysis climate data from 1971 to 2020. The majority of farmers perceived the recorded temperature increase as well as a decrease and shift in the timing of rainfall. Perceived climate change varied with local climate factors and not with the rate of climate change itself. Farmers' adaptation practices showed associations with local temperature, but not with farmers' perceptions of climate change. Our findings highlight that even if farmers perceive climate change, perceptions are most common in areas where climate action is already urgent, and perceptions may not translate into adaptation. Thus, targeted and timely information and extension programs are crucial. [ABSTRACT FROM AUTHOR]

In this study, the effects of third-generation coffee brewing techniques (Chemex, V60, and Syphon) on sensory properties were examined. The research was conducted at a coffee tasting workshop in Mersin, involving 18 semi-trained panelists aged between 18 and 55. Panelists evaluated the coffees subjectively using a 9-point hedonic scale. The results revealed statistically significant differences in sensory attributes such as appearance, taste, aroma, and texture depending on the brewing methods used. Coffee prepared using the V60 method scored higher than those brewed using other methods. These differences were confirmed using the Friedman test and the Wilcoxon signedrank test. The findings highlight the sensory differences among third-generation coffee brewing techniques and document the sensory superiority of the V60 method over others. These insights could serve as an important reference for product development and marketing strategies in the coffee industry. [ABSTRACT FROM AUTHOR]

Drinking coffee is a daily routine for many people. Supplement manufacturers have proposed adding powdered Cordyceps militaris, known for its ergogenic and immunostimulating properties, and Hericium erinaceus, known for its nerve growth factor (NGF)-stimulating properties, to coffee. The aim of this work was to compare the bioactive substances in three types of coffee: machine-brewed, instant, and traditionally brewed, prepared with the addition of H. erinaceus and C. militaris fruiting bodies. The analysis of bioactive substances was performed using AAS and RP-HPLC methods. Among the control samples of coffee, traditionally brewed coffee was the best source of bioelements. Considering the mushroom species tested, the best additional source of Mg, Zn, Cu, Na, K, and Ca was C. militaris. A slightly higher Fe content was determined for H. erinaceus. With the addition of C. militaris, the amounts of 4-feruloylquinic acid (18.6 mg/200 mL) and 3,5-di-caffeoylquinic acid (3.76 mg/200 mL) also increased. In conclusion, the C. militaris species has been proven to be a better source of bioactive substances as a coffee additive in the daily diet. The combination of brewed coffee and the tested mushrooms seems to be the most beneficial in terms of health-promoting effects. [ABSTRACT FROM AUTHOR]

Background: Due to the burden of musculoskeletal diseases in the elderly and the multifactorial nature of such conditions, controlling the pain caused by these disorders requires multidisciplinary approach. This approach requires the participation of the elderly in applying effective prevention measures. This study aims to design a multidisciplinary educational intervention based on health belief model (HBM) for elderly residents of nursing homes. Methods: This is a parallel randomized clinical trial among elderly people aged 60 years and over living in a nursing home who suffer from musculoskeletal pain. Eligible participants will be divided into two groups including the intervention group who will receive a multidisciplinary intervention (vitamin D consumption, psycho-social stress management, and physiotherapy) and the control group who will receive usual care. Data collection instruments will include demographic data, the Depression, Anxiety, and Stress Scale (DASS), the visual analogue scale (VAS), and a self-designed questionnaire containing the HBM constructs. The interventions will be carried out by the educational team (general practitioner, psychologist, physiotherapist, and health education specialist). Interventions include changing the wrong beliefs of the elderly, taking 800 units of vitamin D daily, daily walking exercise by the elderly for at least 30 min and maintaining proper body posture during daily activities, muscle relaxation, relaxation techniques, regular exercise, examining their diet and eliminating stimulants (such as smoking and coffee), regular visits with friends and family, and deep breathing techniques. All questionnaires will be completed by the elderly before, after, 3, and 6 months after the intervention. Discussion: The present study will evaluate the effect of an educational intervention based on a multifaceted pain control approach for elderly people who reside in nursing homes in order to reduce musculoskeletal pain in the elderly living in nursing homes. One of the features of this study is its focus on improving the health of elderly residents in nursing homes. Given the increase in the elderly population worldwide, the findings from the current trial might benefit elderly populations. Trial registration: IRCT20220904055881N1. Registered on 11 February 2023. [ABSTRACT FROM AUTHOR]

Introduction and purpose: There are many articles specifying coffee's influence on the health and behavior of consumers. However, most of the studies are conducted on populations living in the United States, Western Europe or China. We did not find many studies reporting the effects of coffee consumption on the Slavic population. The aim of our study was to determine the frequency of coffee consumption in this population and its impact on such health elements as insomnia, body weight, well-being, irritation, hypertension or headache. Material and method: The anonymous survey included questions about the frequency of coffee consumption and selected health effects was created and subsequently distributed through social media (Telegram platform) in August 2023. Results: We collected a total of 89 surveys. The median age of participants was 31 (IQR: 24-38). 27 individuals indicated that they do not consume coffee at all (30.34%). The rest of the group most often choose the following options: I drink it several times a day - 24 individuals (26.97%) and 26 individuals drink it once a day (29.21%). We demonstrated a correlation between the amount of coffee consumption and the frequency of insomnia (r=0.39, p=0.028). Additionally, we observed a negative correlation between coffee consumption and body weight (r=0.18, p=0.048). However, we did not find a relationship between coffee consumption and elevated or lowered mood (p>0.05). Conclusions: In the study group, the frequency of coffee consumption was higher than the global average and in some cases led to insomnia. The positive aspects of drinking coffee outweighed the side effects and lead to the conclusion that it is a safe drink in the group of surveyed Slavs. [ABSTRACT FROM AUTHOR]

This longitudinal study aimed to identify factors that influence migraines in Korean women nurses using data from the Korea Nurses' Health Study. Among those who participated in Survey 1 (2013–2014) and the follow-up survey (2015–2019), we selected 2605 participants for Cox proportional hazard regression analysis, 521 participants who were newly diagnosed with migraine and 2084 controls using a 1:4 incidence density sampling approach. Consuming coffee (≥ 3 cups: RR = 1.666; 95% CI = 1.175–2.362, < 3 cups: RR = 1.439; 95% CI = 1.053–1.966), being obese (BMI ≥ 25: RR = 1.341, 95% CI = 1.003–1.793), and engaging in vigorous physical activity (RR = 1.010; 95% CI = 1.000–1.019) increased the risk of developing a migraine. Nurses with an annual salary greater than $3500 were less likely to develop migraines (RR = 0.786, 95% CI = 0.631–0.979). The results imply that lifestyle factors, such as the amount of coffee consumption, BMI level, and degree of physical activity could be considered when formulating treatment plans for women who have newly developed migraines. [ABSTRACT FROM AUTHOR]

Introduction: We aimed to investigate the association between coffee drinking and total caffeine intakes with the chance of prediabetes (Pre-DM) regression and progression over 9-years of follow-up. Research design and methods: This cohort study included 334 Pre-DM individuals (mean age of 49.4 ± 12.8 years and 51.5% men) who participated in the third phase of the Tehran Lipid and Glucose Study (2006–2008). A validated food frequency questionnaire at baseline assessed habitual coffee consumption. All measurements were done at baseline and all subsequent examinations with 3-year follow-up intervals. The odds ratios (OR) and 95% confidence intervals (CIs) of Pre-DM regression to normal glycemia or progression to type 2 diabetes (T2D) in coffee drinkers/non-drinkers were estimated using multinomial logistic regression analysis. Results: During the study follow-up 39.8% of the study participants were progressed to T2D and 39.8% returned to normal glycemia. Coffee consumption nearly doubled the chance of returning to normal (OR = 2.26, 95% CI = 1.03–4.97). Total caffeine intake was not related to Pre-DM progression and regression. Compared to non-drinkers, coffee drinkers had significantly lower 2-hour serum glucose concentrations over time (152, 95% CI = 144–159 vs. 162, 95% CI = 155–169 mg/dL, P = 0.05). Conclusions: Habitual coffee drinking may increase the chance of returning to normal glycemia in Pre-DM subjects. [ABSTRACT FROM AUTHOR]

Spent coffee grounds (SCGs) constitute the main solid residue of the coffee brewing process. SCGs are generated in significant amounts daily, worldwide. The effective management of this waste through biological processes is still an unresolved problem. In this study, the application of hydrodynamic cavitation (HC) as a pre-treatment method for improving the biodegradability of SCGs suspended in municipal wastewater was proposed. An orifice plate with a conical concentric hole having inlet/outlet diameter of 3/10 mm was applied as the cavitation inducer. Three inlet pressures were chosen: 3, 5 and 7 bar. The effects in time intervals of 0, 5, 10, 20, 30 and 45 min were evaluated. The application of HC led to enhanced biodegradability for each case. The results of multi-criteria decision indicated that the most efficient combination in terms of biodegradability and energy usage was obtained at the pressure of 5 bar and duration of 20 or 30 min, depending on the adopted weights. The improvements of DOC/TOC (dissolved organic carbon/total organic carbon) ratio were 57% and 71%, as compared to the untreated samples. The release of caffeine was found at pressures of 5 and 7 bar. However, at 5 bar, this effect was noticed for the longest times, 30 and 45 min, respectively. [ABSTRACT FROM AUTHOR]

Kopi luwak, known as the world's most expensive coffee, is made from coffee beans that have been partially digested by the Asian palm civet (Paradoxurus hermaphroditus). This study aims to assess how tourists perceive the inclusion of captive civets within curated Balinese kopi luwak tours by analyzing 3,364 reviews of 25 sites housing live civets, posted to the tourist review platform, TripAdvisor, between October 2011 and March 2020. Overall, reviewers concerned with animal welfare were more likely to leave a negative review. Two emergent themes, encounters with caged animals and encounters with sleeping animals, are explored through a multispecies lens. Civet displays are discussed in relation to passive and true animal encounter, animal dignity, shared suffering, and cognitive dissonance. Although caged practices persist across sites, results also indicate new forms of concealed cruelty as civets are likely sedated to enable photographic souvenirs. [ABSTRACT FROM AUTHOR]

The recipe for making Turkish coffee in some parts of former Yugoslavia calls for the dilution of the turbid liquid with lukewarm water just before the boiling point is reached. The enigmatic gastronomic purpose of this step notwithstanding, here it is being used as an inspiration for deriving a simple stabilization step for protocols for the synthesis of fine particle colloids. The dilution step inspired by coffee-making was performed in a protocol for the synthesis of hydroxyapatite nanoparticles by their precipitation from supersaturated alkaline aqueous solutions. The implementation of this step in the post-precipitation stage, concurrently with boiling, evidently improved the stability of the nanoparticle colloids. The stabilization effect was limited to the suspensions where the parent solution was equilibrated with the fresh precipitate and was not reproduced in colloids comprising HAp nanoparticles redispersed in deionized water. The dilution step produced a mild and counterintuitive increase in crystallinity, suggesting complex recrystallization mechanisms driven by mutually antagonistic dissolution caused by the dilution and reprecipitation caused by the heating to be responsible for the observed increase in stability. Incongruent dissolution favoring a less entropic surface order and reduced charge screening entailing the expansion of the Debye lengths were suggested as complementary mechanisms explaining the improvements in stability caused by adding this simple and economical, yet very efficacious touch to the synthesis. It is concluded that unconventional protocols in spheres other than the scientific and heritages routinely discarded as disreputable could be sources of insight relevant to a plethora of distant domains and disciplines. [ABSTRACT FROM AUTHOR]

Robusta and Arabica coffee are two types of coffee widely consumed by Indonesians. Both tend to be acidic in pH level when they are brewed. Patients who experience prosthodontic treatment using NiCr metal restorations and consume coffee habitually will be more liable to salivary pH decrease, thus accelerating the corrosion process on the restorations and causing the release of metal ions. This study aims to determine the comparison of Ni ion release in NiCr restoration after being immersed in Robusta and in Arabica coffee brew. Furthermore, this study also intends to find out how the length of immersion will affect on the amount of released Ni ions. The design of this study is post test control group design. 27 NiCr restoration samples in circular shape (d = 10mm, t = 1mm) were divided into 9 groups, and each were incubated at 37°C. Afterwards, a test on Ni ion release was conducted by using the Atomic Absorption Spectrometry tool. Statistical analysis used the data is analyzed by the one way ANOVA test which yielded data significance value p=0.000 (p<0.05). The release of Ni ions in NiCr restorations after immersion in Arabica is greater than that in Robusta coffee. Moreover, the length of immersion process also has an effect on the number of Ni ions being released. [ABSTRACT FROM AUTHOR]

Although coffee is one of the most consumed caffeinated beverages worldwide, the role of coffee consumption in migraine is controversial. This study examined the relationship between coffee consumption and clinical characteristics in participants with migraine compared to those with non-migraine headache. This cross-sectional study used data from a nationwide survey on headache and sleep. Coffee consumption was classified as no-to-low (< 1 cup/day), moderate (1–2 cups/day), or high (≥ 3 cups/day). Of the 3030 survey participants, 170 (5.6%) and 1,768 (58.3%) were identified as having migraine and non-migraine headache, respectively. Coffee consumption tended to increase in the order of non-headache, non-migraine headache, and migraine (linear-by-linear association, p = 0.011). Although psychiatric comorbidities (depression for migraine and anxiety for non-migraine headache) and stress significantly differed according to coffee consumption, most headache characteristics and accompanying symptoms did not differ among the three groups for participants with migraine and non-migraine headache. Response to acute headache treatment—adjusted for age, sex, depression, anxiety, stress, preventive medication use, and current smoking—was not significantly different by coffee consumption in participants with migraine and non-migraine headache. In conclusion, most headache-related characteristics and acute treatment response did not significantly differ by coffee consumption in migraine and non-migraine headache. [ABSTRACT FROM AUTHOR]

Background and Objectives: The effect of different coffee and tea consumption on postprandial glucose and lipid metabolism has never been reported previously. The aim of the present study was to investigate the effect of different coffee or tea consumption at breakfast on postprandial cardiometabolic risk factors in healthy individuals. Methods and Study Design: Eighteen healthy young subjects completed the trial. After 8-hour overnight fast, volunteers either ingested water, freeze-dried coffee, spray-dried coffee, green tea, black tea or oolong tea together with a breakfast consisting of an egg and 180g deep-fried dough sticks. Blood was drawn at 0h, 0.5h, 1h, 2h, and 3h. Results: The differences in triglyceride (TG) values relative to the baseline levels at 2h and 3h of green tea was significantly decreased compared with black tea and oolong tea (p<0.05). Compared with black tea, green tea and oolong tea significantly reduced postprandial total cholesterol (TC) levels (p<0.05, p<0.01), respectively. Furthermore, the serum concentrations of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) were substantially decreased after oolong tea consumption compared with black tea (p<0.05, p<0.01). Conclusions: Green tea ingestion can lower the elevation of serum TG and TC levels after high-fat or high-cholesterol diets. Our findings have far-reaching implications given the widespread use of coffee and tea and the current concern over cardiometabolic risk factors. [ABSTRACT FROM AUTHOR]

A bidirectional relationship between chronic pain (CP) and mental disorders has been reported, and coffee was believed to be associated with both. However, the association of coffee in this bidirectional relationship remains unclear. We aim to analyze the association of coffee consumption on the relationship of CP with depression and anxiety. A total of 376,813 participants from UK Biobank were included. We collected data on anxiety, depression and CP from objects of our study population. The association of coffee consumption on the relationship of CP with depression and anxiety was assessed through logistic/linear regression models. Moreover, seemingly unrelated estimation test (SUEST) was used to compare whether the coefficients differed in two different groups. We observed significant associations of coffee consumption in the interaction of CP with depression and anxiety, such as the association of multisite chronic pain (MCP) on self-reported depression (βcoffee = 0.421, βnon-coffee = 0.488, PSUEST = 0.001), and the association of MCP on generalized anxiety disorder-7 (GAD-7) scores (βcoffee = 0.561, βnon-coffee = 0.678, PSUEST = 0.004) were significantly different between coffee drinking and non-coffee drinking groups. Furthermore, in analysis stratified by gender, we found headache (βmale = 0.392, βfemale = 0.214, PSUEST = 0.022) and hip pain (βmale = 0.480, βfemale = 0.191, PSUEST = 0.021) had significant associations with self-reported depression between males and females groups in coffee drinkers. Our results suggested that coffee consumption has a significant association on the relationship of CP with depression and anxiety. [ABSTRACT FROM AUTHOR]

Purpose: Early recognition and treatment of latent tuberculosis infection(LTBI) is key to tuberculosis(TB) prevention. However, the emergence of LTBI is influenced by a combination of factors, of which the role of individual immune cytokines remains controversial. The aim of this study is to explore the influencing factors of LTBI and their effects with cytokines on LTBI. Patients and Methods: Close contacts of tuberculosis in Urumqi City from 2021 to 2022 were selected for the study to conduct a field survey. It used logistic regression model to analyse the influencing factors of LTBI, principal component analysis to extract a composite indicators of cytokines, and structural equation modelling to explore the direct and indirect effects of cytokines and influencing factors on LTBI. Results: LTBI infection rate of 33.3% among 288 TB close contacts. A multifactorial Logistic model showed that factors influencing LTBI included education, daily contact hours, eating animal liver, and drinking coffee (P< 0.05); After controlling for confounding factors and extracting composite indicators of cytokines using principal component analysis, CXCL5 and IFN-γ is a protective factor for LTBI(OR=0.572, P=0.047), IL-10 and TNF-α is a risk factor for LTBI(OR=2.119, P=0.010); Structural equation modelling shows drinking coffee, eating animal liver, daily contact hours, and IL-10 and TNF-α had direct effects on LTBI and educations had indirect effects on LTBI(P< 0.05). Conclusion: IL-10 and TNF-α are involved in the immune response and are directly related to LTBI. By monitoring the cytokine levels of TB close contacts and paying attention to their dietary habits and exposure, we can detect and intervene in LTBI at an early stage and control their progression to TB. [ABSTRACT FROM AUTHOR]

The aim of this research was to apply an electronic device as indirect predictive technology to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were subjected to different thermal treatments and analyzed to determine volatile organic compounds, content of acrylamide and 5-hydroxymethylfurfural, sensory characteristics and electronic nose data. In total, 70 different volatile compounds were detected and grouped into 15 chemical families. The greatest percentage of these compounds were furans, pyrazines, pyridines and aldehydes. The positive aroma detected had the intensity of coffee odor and a roasted aroma, whereas the negative aroma was related to a burnt smell. A linear relationship between the toxic substances and the sensory defect was established. A high sensory defect implied a lower content of acrylamide and a higher content of 5-hydroxymethylfurfural. Finally, electronic signals were also correlated with the sensory defect. This relationship allowed us to predict the presence of these contaminants in the roasted coffee beverage with an indirect method by using this electronic device. Thus, this device may be useful to indirectly evaluate the chemical contaminants in coffee beverages according to their sensory characteristics. [ABSTRACT FROM AUTHOR]

It is known that using high-purity water such as distilled water or Milli-Q water for extracting coffee changes the taste. Further, since the purity of ice manufactured by an ice-making system is also high, we investigated whether the taste would change when coffee was extracted using water produced from melted ice. Sensory evaluation showed that coffee brewed with the melted-ice water had an improved clean taste. Content analysis of chlorogenic acid, caffeine, cations and anions showed that the coffee brewed with melted-ice water had a low sodium content. When sodium was added as an organic-acid salt to the coffee extraction water, taste sensor analysis revealed that the salty taste increased and the clean taste of coffee decreased. Therefore, this suggests that the clean taste of coffee depends on the sodium content of its extraction water. [ABSTRACT FROM AUTHOR]

This research designed and developed an ultrasonic reactor for a fast and on demand production of cold brew coffee, remarkably reducing the brewing time from 24 h to less than 3 min. The technology was engineered by utilizing resonance to induce ultrasonic waves around the walls of the brewing basket of an espresso machine. The sound transmission system comprised a transducer, a horn and a brewing basket. This arrangement transformed the coffee basket into an effective sonoreactor that injected sound waves at multiple points through its walls, thereby generating multiple regions for acoustic cavitation within the reactor. Furthermore, acoustic streaming induced greater mixing and enhanced mass transfer during brewing. The design was accomplished by modeling the transmission of sound, and acoustic cavitation. Brew characterization and chemical composition analysis was performed, considering factors such as pH, acidity, color, and the composition of caffeine, fatty acids, and volatiles. The efficiency of the extraction increased by decreasing the basket loading percentage (BLP). For instance, sonicating at 100 W doubled the extraction yield and caffeine concentration, from 15.05 % to 33.44 % at BLP = 33 %, and from 0.91 mg/mL to 1.84 mg/mL at BLP = 67 %, respectively. The total fatty acids increased from 1.16 mg/mL to 9.20 mg/mL, representing an eightfold increase, at BLP = 33 %. Finally, a sensory analysis was conducted to evaluate appearance, aroma, texture, flavor, and aftertaste, which demonstrated that coffee brewed for 1 and 3 min in the sonoreactor exhibited almost undistinguishable properties compared to a standard 24 h brewing without ultrasound.