Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake

Liu, Qing; Zhou, Pingping; Luo, Pengjie; Wu, Pinggu

doi:10.3390/foods12010200

Cited by 10 publications

(4 citation statements)

References 42 publications

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“…This is usually an order of magnitude lower than the concentrations found in hydrochar, which range from non-detected to 3690.8 mg/kg-db (phenol). In contrast, higher concentrations of HMF were found in coffee samples (51-1143 mg/L [61]) and in roasted coffee beans (0-600 mg/kg [64]); 7.3-897.0 mg/kg [65]), in addition to furfural (3.0-219.0 mg/kg [65]). The HMF concentrations in the process water remained below the maximum value found in the cup of coffee, staying between non-detected and 938.7 mg/L.…”

Section: The Production Of Simple Aromatic Compounds In the Htc Processmentioning

confidence: 79%

Enhancing the Fuel Properties of Spent Coffee Grounds through Hydrothermal Carbonization: Output Prediction and Post-Treatment Approaches

Dang,

Farru,

Glaser

et al. 2023

Sustainability

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The reuse potential for the large annual production of spent coffee grounds (SCGs) is underexploited in most world regions. Hydrochars from SCGs produced via hydrothermal carbonization (HTC) have been recognized as a promising solid fuel alternative. To increase demand, optimization of the HTC and two post-treatment processes, washing and agglomeration, were studied to improve hydrochar in terms of energetic properties, minimizing unwanted substances, and better handling. HTC experiments at three scales (1–18.75 L) and varying process conditions (temperature T (160–250 °C), reaction time t (1–5 h), and solid content %So (6–20%) showed that the higher heating value (HHV) can be improved by up to 46%, and most potential emissions of trace elements from combustion reduced (up to 90%). The HTC outputs (solid yield—SY, HHV, energy yield—EY) were modeled and compared to published genetic programming (GP) models. Both model types predicted the three outputs with low error (<15%) and can be used for process optimization. The efficiency of water washing depended on the HTC process temperature and type of aromatics produced. The furanic compounds were removed (69–100%; 160 °C), while only 34% of the phenolic compounds (240 °C) were washed out. Agglomeration of both wet SCG and its hydrochar is feasible; however, the finer particles of washed hydrochar (240 °C) resulted in larger-sized spherical pellets (85% > 2000–4000 µm) compared to SCGs (only 4%).

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Section: The Production Of Simple Aromatic Compounds In the Htc Processmentioning

confidence: 79%

Enhancing the Fuel Properties of Spent Coffee Grounds through Hydrothermal Carbonization: Output Prediction and Post-Treatment Approaches

Dang,

Farru,

Glaser

et al. 2023

Sustainability

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“…Their main compounds were furfural and 2-methylfurfural, the latter presenting concentrations 2.23 times higher than in furfural for the roasting time of 11 min. These types of compounds that are formed during the thermal processes of coffee roasting are classified as carcinogenic to humans since they are transformed into 2-sulfoxymethulfuran and 5-sulfoxymethylfurfural that can create mutations by reacting with DNA or proteins [ 41 ]. Pyrazines represent another family of compounds whose formation in the coffee roasting process contributes negatively to the quality of coffee.…”

Section: Resultsmentioning

confidence: 99%

Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels

Cascos,

Montero-Fernández,

Marcía-Fuentes

et al. 2024

Foods

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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.

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“…Finally, the concentration of these inhibitors is so low that they could not be a problem for the mycoprotein, in which only traces of these substances could be detected. Tolerable daily intakes of such substances according to European Commission are 0.54 mg/day for HMF and furfural, 0–3 mg/kg body weight for formic acid and 1–2.1 g/day for acetic acid [ 37 , 38 , 39 , 40 ]. Generally, food-grade substrates that can be used for mycoprotein production are limited to food crops and starch-derived glucose.…”

Section: Discussionmentioning

confidence: 99%

Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate

Bakratsas,

Polydera,

Nilson

et al. 2023

Foods

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The demand for cheap, healthy, and sustainable alternative protein sources has turned research interest into microbial proteins. Mycoproteins prevail due to their quite balanced amino acid profile, low carbon footprint and high sustainability potential. The goal of this research was to investigate the capability of Pleurotus ostreatus to metabolize the main sugars of agro-industrial side streams, such as aspen wood chips hydrolysate, to produce high-value protein with low cost. Our results indicate that P. ostreatus LGAM 1123 could be cultivated both in a C-6 (glucose)- and C-5(xylose)-sugar-containing medium for mycoprotein production. A mixture of glucose and xylose was found to be ideal for biomass production with high protein content and rich amino acid profile. P. ostreatus LGAM 1123 cultivation in a 4 L stirred-tank bioreactor using aspen hydrolysate was achieved with 25.0 ± 3.4 g L−1 biomass production, 1.8 ± 0.4 d−1 specific growth rate and a protein yield of 54.5 ± 0.5% (g/100 g sugars). PCA analysis of the amino acids revealed a strong correlation between the amino acid composition of the protein produced and the ratios of glucose and xylose in the culture medium. The production of high-nutrient mycoprotein by submerged fermentation of the edible fungus P. ostreatus using agro-industrial hydrolysates is a promising bioprocess in the food and feed industry.

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Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake

Cited by 10 publications

References 42 publications

Enhancing the Fuel Properties of Spent Coffee Grounds through Hydrothermal Carbonization: Output Prediction and Post-Treatment Approaches

Enhancing the Fuel Properties of Spent Coffee Grounds through Hydrothermal Carbonization: Output Prediction and Post-Treatment Approaches

Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels

Mycoprotein Production by Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor Using Agro-Industrial Hydrolysate

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