Brewing coffee? – Ultra-sonication has clear beneficial effects on the extraction of key volatile aroma components and triglycerides

Zamanipoor, Mohammad H.; Bailina, Yakufu; Tse, Ernest; Rezaeimotlagh, Adel; Hook, James M.; Bucknall, Martin P.; Thomas, Donald S.; Trujillo, Francisco J.

doi:10.1016/j.ultsonch.2019.104796

Cited by 11 publications

(11 citation statements)

References 30 publications

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“…In contrast, roasted coffee extract presented significantly higher amounts of caffeine than the green extracts, which might be explained due to the weight loss of coffee beans during roasting, which was also reported in previous studies [ 35 , 36 , 37 ]. In general, the amounts of caffeine and CGA found for both green and roasted coffee extracts were similar to those previously reported for aqueous extracts of the respective matrices [ 38 , 39 , 40 ]. Although in significantly lower amounts than in green and roasted coffees, the silverskin extract also contained CGA, as well as caffeine.…”

Section: Resultssupporting

confidence: 88%

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

Peixoto

Andrade

Machado

et al. 2022

Foods

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Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound-assisted extraction and characterized by a reversed-phase high-performance liquid chromatography-photodiode array detector (RP-HPLC-DAD). The effects on the uptake of glucose and fructose by human intestinal epithelial (Caco-2) cells and the influence on the expression of sugar transporter genes (by RT-qPCR) were investigated and compared. The uptake of 3H-deoxy-D-glucose and 14C-fructose by Caco-2 cells was significantly reduced by all the extracts, with green coffee (which also contained higher amounts of CGA) achieving the highest efficiency. Although silverskin presented the lowest amounts of CGA and caffeine, it promoted an inhibitory effect similar to the effects of green/roasted beans. In the case of glucose uptake, the effect was even higher than for roasted coffee. This activity is explained by the ability of the extracts to markedly decrease GLUT2, but not GLUT5 gene expression. In addition, a decrease in SGLT1 gene expression was also found for all extracts, although not at a statistically significant rate for silverskin. This study also revealed a synergistic inhibitory effect of caffeine and 5-CQA on the uptake of sugars. Thus, silverskin appears as an interesting alternative to coffee, since the valorization of this by-product also contributes to the sustainability of the coffee chain.

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Section: Resultssupporting

confidence: 88%

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

Peixoto

Andrade

Machado

et al. 2022

Foods

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“…Various GC columns were reported for the analysis of EC volatiles. The most used include polar columns made of polyethylene glycols such as DB-WAX, HP-FFAP, SolGel-WAX, SUPELCO WAX, and ZB-WAX columns [8,37,115,123]. However, the use of non-polar columns such as DB-5, HP-1, and HP-5MS columns, were also reported allowing a good separation of coffee brew volatiles [122,124].…”

Section: Gas Chromatography (Gc) Separationmentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

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Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

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“…Recently, Morgan Caudill (9) accelerated cold brew extraction through microwave heat treatment, but the temperature still needs to reach up to 80 • C. Ultrasound-assisted extraction is a green and economical technology with high efficiency for food and natural products, and it acts with combined mechanisms between fragmentation, erosion, capillarity, detexturation, and sonoporation (10). Ultrasound has been reported to increase the yield of flavonoids extraction from sea buckthorn (11), saponin from ginseng (12), and triglycerides from coffee (13). Probably, ultrasound-assisted is an alternative method to improve the cold brewing efficiency and to create faster commercialization of cold brewing.…”

Section: Introductionmentioning

confidence: 99%

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods

et al. 2022

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A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (UAC) method was established. The feasibility of UAC was assessed by comparison with main physicochemical characteristics, non-volatile and volatile compounds in coffee extracts produced by hot brewing and conventional static cold brewing methods. Compared to the static cold brews, the levels of total dissolved solids, total lipids, proteins, and titrated acids of UAC coffee extracts increased by 6–26%, 10–21%, 26–31%, and 12–15%, respectively. Caffeine, chlorogenic acid, and trigonelline concentrations were also determined by HPLC. Based on the volatile profiles obtained by HS-SPME-GC/MS, the aroma compounds in UAC was significantly different (p < 0.05) from hot brews but similar to static cold ones, suggesting that ultrasonication compensated for the time of the static cold brewing, thereby considerably shortening the extraction time (1 h vs. 12 h). This work demonstrated that the combination of ultrasound-assisted with cold brew could produce coffee with good flavor and increase the extraction efficiency, which may provide an option for the acceleration of the cold brew coffee process.

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Brewing coffee? – Ultra-sonication has clear beneficial effects on the extraction of key volatile aroma components and triglycerides

Cited by 11 publications

References 30 publications

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

Green/Roasted Coffee and Silverskin Extracts Inhibit Sugar Absorption by Human Intestinal Epithelial (Caco-2) Cells by Decreasing GLUT2 Gene Expression

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods

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