Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits

Chan, Mei Zhi Alcine; Liu, Shao-Quan

doi:10.1016/j.tifs.2021.11.030

Cited by 13 publications

(3 citation statements)

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“…Thermal processing can easily degrade the ordered structures of proteins and nucleic acids in free cells and break the linkages between monomeric units (Teixeira et al, 1996). As the minimum brewing temperature of hot drinks (coffee and tea) is normally higher than 75°C (Chan & Liu, 2022), which is lethal to the viabilities of probiotic bacteria, thus herein, the viabilities of cells were tested in hot water (75°C) with different heating times and the data were shown in Table 2. Although B. coagulans BC01 normally have good thermal stability as it will produce a large amount of heat shock protein after heating which can improve the heat resistance of probiotics, the free cells still lost 5.72 Log CFU/g of viability in only 2 min of thermal treatment and finally lost all the viability after 16 min of heating.…”

Section: The Survival Of Cells In Microcapsules During Heat Treatmentmentioning

confidence: 99%

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

Zhou

Xu²,

Dong³

et al. 2023

eFood

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The objective of this research was to encapsulate probiotic bacteria based on the protein matrix and investigate the influences on the survival of probiotic bacteria during spray drying, in vitro gastrointestinal digestion, heating, and storage. A probiotic isolate Bacillus coagulans BC01 was spray dried in whey protein isolate (WPI), soy protein isolate (SPI), camel whey protein isolate, or sodium caseinate. Probiotic microcapsules fabricated using WPI obtained the highest survival during spray drying, NaCl and paraxin challenges and storage, as less cell wall damage occurred during spray drying which could be observed by flow cytometer. However, the highest survivals during in vitro gastrointestinal digestion and thermal treatment were found in microcapsules with SPI matrix, which could be attributed to its relatively low solubility in water that prevented probiotics from being released prematurely, thus protecting probiotics from the damage of low pH environment and diminishing the direct contact of cells with external heat shock. In conclusion, the current study demonstrated that WPI‐based probiotic microcapsules with less cell wall damage during processing and SPI‐based probiotic microcapsules with relatively low solubility may provide better protection to adverse external environments.

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Section: The Survival Of Cells In Microcapsules During Heat Treatmentmentioning

confidence: 99%

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

Zhou

Xu²,

Dong³

et al. 2023

eFood

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“…10 Various plants contain bioactive compounds that can potentially overcome infectious diseases. 11,12 The popularity and status of coffee as a major commodity crop has made world coffee consumption rise by 1.9% in 2020/2021, which will undoubtedly be a lucrative opportunity from an economic perspective. As a beverage with regular consumption patterns, coffee is an ideal base for prebiotics that require daily supplementation.…”

Section: Introductionmentioning

confidence: 99%

Effects of Lactobacillus acidophilus and Lampung Robusta Coffee Extract on Shigella flexneri Induced Balb/C Mice; A Review of Colon Histopathology and Lymphocytes

2023

TJNPR

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Diarrhea is a disease that is still a health problem worldwide; one of the causes is Shigella flexneri. Non-dairy probiotic functional foods and beverages are gaining popularity, with researchers seeking to assuage consumer concerns regarding lactose intolerance and veganism. Coffee has anti-inflammatory and antibacterial properties. This study aims to determine the effect of a mixture of Lampung Robusta coffee extract and Lactobacillus acidophilus bacteria on the colon of BalbC mice that experience diarrhea after being induced by Shigella flexneri. Twenty 3-to 4month-old mice weighing 35-50 grams were randomly divided into three treatment groups (125 mg/kg BW, 250 mg/kg BW, and 500 mg/kg BW) and a control group. The treatment and positive control groups were induced with Lactobacillus acidophilus 6x108 suspension using the sonde technique. The negative control group was not treated. Mice experienced diarrhea twice in 24 hours after induction. Each treatment group was given 0.4 ml of Lampung Robusta coffee extract and 0.5 ml of Lactobacillus acidophilus 1.5x108 for five days. On day 8, the colon of the mice was taken and processed histologically, and hematoxylin-eosin staining was performed. Inflammation, bleeding, congestion, and necrosis were observed. This study showed significant differences in each parameter (P < 0.05). Lymphocytes were only found around the inflammatory cells, with a small amount in the positive control, 125 mg/kg BW, and 500mg/kg BW treatments. However, not found in negative control and 250 mg/kg BW.

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“…In addition to its sensory characteristics, the chemistry composition of coffee has also been studied for its potential health benefits. Research suggests that compounds like antioxidants found in coffee may have protective effects against diseases such as type 2 diabetes, cardiovascular diseases, and some types of cancer (Poole et al, 2017;Wang et al, 2022;Zhi et al, 2022). However, it's important to note that coffee consumption should be balanced and individualized, taking into account factors such as caffeine sensitivity and specific health conditions (Poole et al, 2017).…”

Section: Coffee Chemistrymentioning

confidence: 99%

Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process

Freitas

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In recent years, the coffee market has experienced remarkable growth, driven by its expansion and production on a global scale. South America, in particular, stands out as one of the main coffee-producing regions, led by Brazil, and is also the largest exporter of this agricultural commodity. Furthermore, it is relevant to emphasize that coffee is one of the most widely consumed beverages worldwide, attracting an increasingly discerning consumer audience regarding product quality. An essential element in the process of transforming green coffee beans into an aromatic and flavorful cup of coffee is the roasting stage. This operation plays a fundamental role in creating the distinctive flavors and aromas found in the final beverage. In this context, the purpose of this study was to investigate the complexity of roasting by conducting a thorough analysis of the physicochemical and sensory changes that occur during this process. For this purpose, six different roasting profiles were employed, where temperature and roasting time were carefully considered and adjusted. The results unveiled intriguing information. It was found that the highest levels of total phenolics, compounds endowed with beneficial antioxidant properties for health, were identified in coffees subjected to specific temperatures, such as 135 °C/20.20 min and 210 °C/9.02 min. These findings not only provide valuable insight into the nutritional profile of roasted coffee but also emphasize the influence of different roasting profiles on these characteristics. Surprisingly, C. canephora, known for its more robust and full-bodied character, exhibited superior antioxidant activity compared to C. arabica in many of the evaluated roasting profiles. This finding may redefine the traditional view that C. arabica always surpasses C. canephora in terms of quality. The results showed that roasting profiles, as well as the species, strongly influenced all investigated parameters, particularly the concentration of sugars, organic acids, and melanoidins. Succinic acid was the organic compound with the highest concentrations, with the highest concentration observed in C. canephora at 210 °C/11.01 min (224.24 mg/g), with the highest concentrations of organic acids found in this same roasting profile and species (430.39 mg/g). Fructose was the sugar with the highest concentration, particularly in the 210 °C/11.01 min roast, which exhibited 17.14 mg/g. The highest melanoidin content was also found in this same roasting profile and species. Sensory evaluation, conducted by both experts and consumers, has revealed significant differences in flavor, aroma, and overall quality properties among coffee varieties and various roasting profiles. C. arabica has received higher ratings compared to C. canephora, particularly with better scores for roasting profiles at 135 °C/20.20 min and 230 °C/17.43 min. These conclusions offer a deeper understanding of the nuances present in the roasting process and its impact on the coffee experience for enthusiasts of this beverage. Therefore, as we delve deeper into the coffee market, it becomes evident that roasting represents an operation that not only transforms the beans but also influences flavor, nutritional value, and consumer perception. Keywords: Coffea arabica L. Coffea canephora. Roasting. Chemical composition. Coffee quality.

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Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits

Cited by 13 publications

References 92 publications

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

The effects of microcapsules with different protein matrixes on the viability of probiotics during spray drying, gastrointestinal digestion, thermal treatment, and storage

Effects of Lactobacillus acidophilus and Lampung Robusta Coffee Extract on Shigella flexneri Induced Balb/C Mice; A Review of Colon Histopathology and Lymphocytes

Chemical and sensory composition of arabica and robusta coffee in response to modifications in the roasting process

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