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Zhang J, Sun M, Elmaidomy AH, Youssif KA, Zaki AMM, Hassan Kamal H, Sayed AM, Abdelmohsen UR. Emerging trends and applications of metabolomics in food science and nutrition. Food Funct 2023; 14:9050-9082. [PMID: 37740352 DOI: 10.1039/d3fo01770b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/24/2023]
Abstract
The study of all chemical processes involving metabolites is known as metabolomics. It has been developed into an essential tool in several disciplines, such as the study of plant physiology, drug development, human diseases, and nutrition. The field of food science, diagnostic biomarker research, etiological analysis in the field of medical therapy, and raw material quality, processing, and safety have all benefited from the use of metabolomics recently. Food metabolomics includes the use of metabolomics in food production, processing, and human diets. As a result of changing consumer habits and the rising of food industries all over the world, there is a remarkable increase in interest in food quality and safety. It requires the employment of various technologies for the food supply chain, processing of food, and even plant breeding. This can be achieved by understanding the metabolome of food, including its biochemistry and composition. Additionally, Food metabolomics can be used to determine the similarities and differences across crop kinds, as an indicator for tracking the process of ripening to increase crops' shelf life and attractiveness, and identifying metabolites linked to pathways responsible for postharvest disorders. Moreover, nutritional metabolomics is used to investigate the connection between diet and human health through detection of certain biomarkers. This review assessed and compiled literature on food metabolomics research with an emphasis on metabolite extraction, detection, and data processing as well as its applications to the study of food nutrition, food-based illness, and phytochemical analysis. Several studies have been published on the applications of metabolomics in food but further research concerning the use of standard reproducible procedures must be done. The results published showed promising uses in the food industry in many areas such as food production, processing, and human diets. Finally, metabolome-wide association studies (MWASs) could also be a useful predictor to detect the connection between certain diseases and low molecular weight biomarkers.
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Affiliation(s)
- Jianye Zhang
- Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences and the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou 511436, China
| | - Mingna Sun
- Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences and the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou 511436, China
| | - Abeer H Elmaidomy
- Department of Pharmacognosy, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 62511, Egypt
| | - Khayrya A Youssif
- Department of Pharmacognosy, Faculty of Pharmacy, El-Saleheya El Gadida University, Cairo, Egypt
| | - Adham M M Zaki
- Faculty of Pharmacy, Minia University, Minia 61519, Egypt
| | - Hossam Hassan Kamal
- Faculty of Pharmacy, Deraya University, 7 Universities Zone, New Minia 61111, Egypt
| | - Ahmed M Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Nahda University, 62513 Beni-Suef, Egypt.
- Department of Pharmacognosy, Faculty of Pharmacy, Almaaqal University, 61014 Basra, Iraq
| | - Usama Ramadan Abdelmohsen
- Department of Pharmacognosy, Faculty of Pharmacy, Minia University, Minia 61519, Egypt.
- Department of Pharmacognosy, Faculty of Pharmacy, Deraya University, 7 Universities Zone, New Minia 61111, Egypt
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Batista MJPA, Marques MBF, Franca AS, Oliveira LS. Development of Films from Spent Coffee Grounds' Polysaccharides Crosslinked with Calcium Ions and 1,4-Phenylenediboronic Acid: A Comparative Analysis of Film Properties and Biodegradability. Foods 2023; 12:2520. [PMID: 37444258 DOI: 10.3390/foods12132520] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/05/2023] [Accepted: 06/24/2023] [Indexed: 07/15/2023] Open
Abstract
Most polymeric materials are synthetic and derived from petroleum, hence they accumulate in landfills or the ocean, and recent studies have focused on alternatives to replace them with biodegradable materials from renewable sources. Biodegradable wastes from food and agroindustry, such as spent coffee grounds (SCGs), are annually discarded on a large scale and are rich in organic compounds, such as polysaccharides, that could be used as precursors to produce films. Around 6.5 million tons of SCGs are discarded every year, generating an environmental problem around the world. Therefore, it was the aim of this work to develop films from the SCGs polysaccharide fraction, which is comprised of cellulose, galactomannans and arabinogalactans. Two types of crosslinking were performed: the first forming coordination bonds of calcium ions with polysaccharides; and the second through covalent bonds with 1,4-phenylenediboronic acid (PDBA). The films with Ca2+ ions exhibited a greater barrier to water vapor with a reduction of 44% of water permeability vapor and 26% greater tensile strength than the control film (without crosslinkers). Films crosslinked with PDBA presented 55-81% higher moisture contents, 85-125% greater permeability to water vapor and 67-150% larger elongations at break than the films with Ca2+ ions. Film biodegradability was demonstrated to be affected by the crosslinking density, with the higher the crosslinking density, the longer the time for the film to fully biodegrade. The results are promising and suggest that future research should focus on enhancing the properties of these films to expand the range of possible applications.
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Affiliation(s)
- Michelle J P A Batista
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - M Betânia F Marques
- DQ, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Adriana S Franca
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Leandro S Oliveira
- PPGCA, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Bilge G, Yurdakul M, Buzrul S, Bulut O. Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02802-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Castillejos-Mijangos LA, Acosta-Caudillo A, Gallardo-Velázquez T, Osorio-Revilla G, Jiménez-Martínez C. Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices. Foods 2022; 11:foods11040579. [PMID: 35206058 PMCID: PMC8871480 DOI: 10.3390/foods11040579] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/10/2022] [Accepted: 02/15/2022] [Indexed: 02/07/2023] Open
Abstract
Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.
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Affiliation(s)
- Lucero Azusena Castillejos-Mijangos
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
| | - Aracely Acosta-Caudillo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
| | - Tzayhrí Gallardo-Velázquez
- Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala s/n, Col. Santo Tomás, Ciudad de Mexico C.P. 11340, Mexico
- Correspondence: (T.G.-V.); or (C.J.-M.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57871) (C.J.-M.)
| | - Guillermo Osorio-Revilla
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Manuel Stampa s/n, Alcaldía Gustavo A. Madero, Ciudad de Mexico C.P. 07738, Mexico; (L.A.C.-M.); (A.A.-C.); (G.O.-R.)
- Correspondence: (T.G.-V.); or (C.J.-M.); Tel.: +52-(55)-5729-6000 (ext. 62305) (T.G.-V.); +52-(55)-5729-6000 (ext. 57871) (C.J.-M.)
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Gullón P, Gullón B, Muñiz-Mouro A, Lú-Chau TA, Eibes G. Valorization of horse chestnut burs to produce simultaneously valuable compounds under a green integrated biorefinery approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 730:139143. [PMID: 32417529 DOI: 10.1016/j.scitotenv.2020.139143] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/28/2020] [Accepted: 04/29/2020] [Indexed: 06/11/2023]
Abstract
A biorefinery scheme for the valorization of horse chestnut biowastes (a municipal solid waste) into added value bioactive compounds is proposed in this work. The bur fraction of horse chestnut was evaluated as a novel and cheap renewable feedstock to obtain valuable compounds suitable for their use in industrial applications. The integrated valorization scheme comprised an initial hydroethanolic extraction of antioxidant compounds (optimized through surface response methodology), the alkaline delignification of the exhausted solid to obtain a lignin-enriched fraction, and the enzymatic digestibility of the remaining cellulose fraction to produce fermentable sugars. In addition, the structural characterization of the extract by FT-IR and TGA was performed, and the analysis by UPLC-DAD-ESI-MS allowed the tentative identification of eleven antioxidant phenolic compounds. The application of this multiproduct valorization approach led to the production of 13 kg antioxidant extracted compounds, 33.2 kg lignin and 14.5 kg glucose per each 100 kg of horse chestnut burs, which demonstrates the great potential of this residue as a biorefinery substrate.
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Affiliation(s)
- Patricia Gullón
- Laboratory of Microbiology and Technology of Marine Products (MICROTEC), Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello, 6, 36208 Vigo, Pontevedra, Spain.
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain.
| | - Abel Muñiz-Mouro
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Thelmo A Lú-Chau
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Gemma Eibes
- CRETUS Institute, Department of Chemical Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
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6
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Spectroscopic and Chromatographic Fingerprints for Discrimination of Specialty and Traditional Coffees by Integrated Chemometric Methods. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01832-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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NASCIMENTO MM, JESUS RMD, SANTOS HM, SILVA JUNIOR ALSD, CAMPOS NMCO, SILVA EGPD, LÔBO IP. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.04919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Abstract
Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.
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Zakaria SR, Saim N, Osman R, Abdul Haiyee Z, Juahir H. Combination of Sensory, Chromatographic, and Chemometrics Analysis of Volatile Organic Compounds for the Discrimination of Authentic and Unauthentic Harumanis Mangoes. Molecules 2018; 23:molecules23092365. [PMID: 30223605 PMCID: PMC6225100 DOI: 10.3390/molecules23092365] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Revised: 09/03/2018] [Accepted: 09/11/2018] [Indexed: 11/18/2022] Open
Abstract
This study analyzed the volatile organic compounds (VOCs) of three mango varieties (Harumanis, Tong Dam and Susu) for the discrimination of authentic Harumanis from other mangoes. The VOCs of these mangoes were extracted and analysed nondestructively using Head Space-Solid Phase Micro Extraction (HS-SPME) coupled to Gas Chromatography-Mass Spectrometry (GC-MS). Prior to the analytical method, two simple sensory analyses were carried out to assess the ability of the consumers to differentiate between the Harumanis and Tong Dam mangoes as well as their preferences towards these mangoes. On the other hand, chemometrics techniques, such as principal components analysis (PCA), hierarchical clustering analysis (HCA), and discriminant analysis (DA), were used to visualise grouping tendencies of the volatile compounds detected. These techniques were successful in identifying the grouping tendencies of the mango samples according to the presence of their respective volatile compounds, thus enabling the identification of the groups of substances responsible for the discrimination between the authentic and unauthentic Harumanis mangoes. In addition, three ocimene compounds, namely beta-ocimene, trans beta-ocimene, and allo-ocimene, can be considered as chemical markers of the Harumanis mango, as these compounds exist in all Harumanis mango, regardless the different sources of the mangoes obtained.
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Affiliation(s)
- Siti Raihan Zakaria
- Faculty of Applied Sciences, Universiti Teknologi MARA Pahang, Jengka 26400, Pahang, Malaysia.
| | - Norashikin Saim
- Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Shah Alam 40450, Selangor, Malaysia.
| | - Rozita Osman
- Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Shah Alam 40450, Selangor, Malaysia.
| | - Zaibunnisa Abdul Haiyee
- Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Shah Alam 40450, Selangor, Malaysia.
| | - Hafizan Juahir
- East Coast Environmental Research Institute, Universiti Sultan Zainal Abidin, Kuala Terengganu 21300, Malaysia.
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Panzella L, Pérez-Burillo S, Pastoriza S, Martín MÁ, Cerruti P, Goya L, Ramos S, Rufián-Henares JÁ, Napolitano A, d'Ischia M. High Antioxidant Action and Prebiotic Activity of Hydrolyzed Spent Coffee Grounds (HSCG) in a Simulated Digestion-Fermentation Model: Toward the Development of a Novel Food Supplement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6452-6459. [PMID: 28692261 DOI: 10.1021/acs.jafc.7b02302] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Spent coffee grounds are a byproduct with a large production all over the world. The aim of this study was to explore the effects of a simulated digestion-fermentation treatment on hydrolyzed spent coffee grounds (HSCG) and to investigate the antioxidant properties of the digestion and fermentation products in the human hepatocellular carcinoma HepG2 cell line. The potentially bioaccessible (soluble) fractions exhibited high chemoprotective activity in HepG2 cells against oxidative stress. Structural analysis of both the indigestible (insoluble) and soluble material revealed partial hydrolysis and release of the lignin components in the potentially bioaccessible fraction following simulated digestion-fermentation. A high prebiotic activity as determined from the increase in Lactobacillus spp. and Bifidobacterium spp. and the production of short-chain fatty acids (SCFAs) following microbial fermentation of HSCG was also observed. These results pave the way toward the use of HSCG as a food supplement.
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Affiliation(s)
- Lucia Panzella
- Department of Chemical Sciences, University of Naples "Federico II" , Via Cintia 4, I-80126 Naples, Italy
| | - Sergio Pérez-Burillo
- Departmento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - Silvia Pastoriza
- Departmento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada , Campus Universitario de Cartuja, 18071 Granada, Spain
| | - María Ángeles Martín
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - Pierfrancesco Cerruti
- Institute for Polymers, Composites and Biomaterials (IPCB), National Research Council of Italy (CNR) , Via Campi Flegrei 34, I-80078 Pozzuoli, Italy
| | - Luis Goya
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - Sonia Ramos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC) , José Antonio Novais 10, 28040 Madrid, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada , 18071 Granada, Spain
| | - Alessandra Napolitano
- Department of Chemical Sciences, University of Naples "Federico II" , Via Cintia 4, I-80126 Naples, Italy
| | - Marco d'Ischia
- Department of Chemical Sciences, University of Naples "Federico II" , Via Cintia 4, I-80126 Naples, Italy
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Ballesteros LF, Ramirez MJ, Orrego CE, Teixeira JA, Mussatto SI. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chem 2017; 237:623-631. [PMID: 28764044 DOI: 10.1016/j.foodchem.2017.05.142] [Citation(s) in RCA: 204] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Revised: 05/25/2017] [Accepted: 05/29/2017] [Indexed: 12/27/2022]
Abstract
Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from spent coffee grounds. Additionally, the use of maltodextrin, gum arabic and a mixture of these components (ratio 1:1) as wall material to retain the PC and preserve their antioxidant activity was also assessed. The contents of PC and flavonoids (FLA), as well as the antioxidant activity of the encapsulated samples were determined in order to verify the efficiency of each studied condition. Additional analyses for characterization of the samples were also performed. Both the technique and the coating material greatly influenced the encapsulation of antioxidant PC. The best results were achieved when PC were encapsulated by freeze-drying using maltodextrin as wall material. Under these conditions, the amount of PC and FLA retained in the encapsulated sample corresponded to 62% and 73%, respectively, and 73-86% of the antioxidant activity present in the original extract was preserved.
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Affiliation(s)
- Lina F Ballesteros
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Monica J Ramirez
- Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia sede Manizales, Km 7, via sl Magdalena, Campus La Nubia, Manizales, Colombia
| | - Carlos E Orrego
- Instituto de Biotecnología y Agroindustria, Universidad Nacional de Colombia sede Manizales, Km 7, via sl Magdalena, Campus La Nubia, Manizales, Colombia
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Solange I Mussatto
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kemitorvet, Building 220, 2800 Kongens Lyngby, Denmark.
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12
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Simultaneous Detection of Multiple Adulterants in Ground Roasted Coffee by ATR-FTIR Spectroscopy and Data Fusion. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0832-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Ballesteros LF, Teixeira JA, Mussatto SI. Extraction of polysaccharides by autohydrolysis of spent coffee grounds and evaluation of their antioxidant activity. Carbohydr Polym 2016; 157:258-266. [PMID: 27987926 DOI: 10.1016/j.carbpol.2016.09.054] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2016] [Revised: 09/09/2016] [Accepted: 09/15/2016] [Indexed: 10/21/2022]
Abstract
The extraction of polysaccharides by autohydrolysis of spent coffee grounds (SCG) was studied. Experimental assays were performed using different temperatures (160-200°C), liquid/solid ratios (5-15ml water/g SCG) and extraction times (10-50min) in order to determine the conditions that maximize the extraction of polysaccharides with high antioxidant activity. Autohydrolysis was demonstrated to be an efficient technique to recover antioxidant polysaccharides from SCG. The best process conditions consisted in using 15ml water/g SCG, during 10min at 160°C. The polysaccharides obtained under these conditions were mainly in the form of galactomannans and arabinogalactans. They presented high antioxidant activity (assessed by four different methods), were thermostable in a large range of temperature, and had a typical carbohydrate pattern, being of interest for industrial applications, mainly in the food area.
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Affiliation(s)
- Lina F Ballesteros
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - José A Teixeira
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
| | - Solange I Mussatto
- Department of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, The Netherlands.
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Liang N, Lu X, Hu Y, Kitts DD. Application of Attenuated Total Reflectance-Fourier Transformed Infrared (ATR-FTIR) Spectroscopy To Determine the Chlorogenic Acid Isomer Profile and Antioxidant Capacity of Coffee Beans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:681-689. [PMID: 26725502 DOI: 10.1021/acs.jafc.5b05682] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The chlorogenic acid isomer profile and antioxidant activity of both green and roasted coffee beans are reported herein using ATR-FTIR spectroscopy combined with chemometric analyses. High-performance liquid chromatography (HPLC) quantified different chlorogenic acid isomer contents for reference, whereas ORAC, ABTS, and DPPH were used to determine the antioxidant activity of the same coffee bean extracts. FTIR spectral data and reference data of 42 coffee bean samples were processed to build optimized PLSR models, and 18 samples were used for external validation of constructed PLSR models. In total, six PLSR models were constructed for six chlorogenic acid isomers to predict content, with three PLSR models constructed to forecast the free radical scavenging activities, obtained using different chemical assays. In conclusion, FTIR spectroscopy, coupled with PLSR, serves as a reliable, nondestructive, and rapid analytical method to quantify chlorogenic acids and to assess different free radical-scavenging capacities in coffee beans.
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Affiliation(s)
- Ningjian Liang
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Xiaonan Lu
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - Yaxi Hu
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
| | - David D Kitts
- Food, Nutrition, and Health Program, Faculty of Land and Food Systems, The University of British Columbia , 2205 East Mall, Vancouver, British Columbia V6T 1Z4, Canada
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15
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Lohumi S, Lee S, Lee H, Cho BK. A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.08.003] [Citation(s) in RCA: 278] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Ballesteros LF, Cerqueira MA, Teixeira JA, Mussatto SI. Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment. Carbohydr Polym 2015; 127:347-54. [DOI: 10.1016/j.carbpol.2015.03.047] [Citation(s) in RCA: 115] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 02/18/2015] [Accepted: 03/09/2015] [Indexed: 02/02/2023]
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Khanmohammadi M, Karami F, Mir-Marqués A, Bagheri Garmarudi A, Garrigues S, de la Guardia M. Classification of persimmon fruit origin by near infrared spectrometry and least squares-support vector machines. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.06.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Barbin DF, Felicio ALDSM, Sun DW, Nixdorf SL, Hirooka EY. Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.005] [Citation(s) in RCA: 136] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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19
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The use of advanced chemometric techniques and trace element levels for controlling the authenticity of organic coffee. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.07.060] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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20
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Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1349-z] [Citation(s) in RCA: 272] [Impact Index Per Article: 27.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Djekic I, Tomasevic I, Zivkovic N, Radovanovic R. Types of food control and application of seven basic quality tools in certified food companies in Serbia. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2013. [DOI: 10.3920/qas2011.0104] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Djekic
- Faculty of Agriculture, Department of Food Safety and Quality Management, University of Belgrade, Nemanjina 6, 11080 Belgrade, Zemun, Serbia
| | - I. Tomasevic
- Faculty of Agriculture, Department of Food Safety and Quality Management, University of Belgrade, Nemanjina 6, 11080 Belgrade, Zemun, Serbia
| | - N. Zivkovic
- Faculty of Organizational Sciences, Department for Quality Management, University of Belgrade, Jove Ilića 154, 11040 Belgrade, Serbia
| | - R. Radovanovic
- Faculty of Agriculture, Department of Food Safety and Quality Management, University of Belgrade, Nemanjina 6, 11080 Belgrade, Zemun, Serbia
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Oms-Oliu G, Odriozola-Serrano I, Martín-Belloso O. Metabolomics for assessing safety and quality of plant-derived food. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.005] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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23
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Reis N, Franca AS, Oliveira LS. Performance of diffuse reflectance infrared Fourier transform spectroscopy and chemometrics for detection of multiple adulterants in roasted and ground coffee. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.008] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Dias RCE, Alves ST, Benassi MDT. Spectrophotometric method for quantification of kahweol in coffee. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.04.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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25
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Reis N, Franca AS, Oliveira LS. Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.016] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Gordillo-Delgado F, Marín E, Cortés-Hernández DM, Mejía-Morales C, García-Salcedo AJ. Discrimination of organic coffee via Fourier transform infrared-photoacoustic spectroscopy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2316-2319. [PMID: 22378589 DOI: 10.1002/jsfa.5628] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2011] [Revised: 01/18/2012] [Accepted: 01/22/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Procedures for the evaluation of the origin and quality of ground and roasted coffee are constantly needed for the associated industry due to complexity of the related market. Conventional Fourier transform infrared (FTIR) spectroscopy can be used for detecting changes in functional groups of compounds, such as coffee. However, dispersion, reflection and non-homogeneity of the sample matrix can cause problems resulting in low spectral quality. On the other hand, sample preparation frequently takes place in a destructive way. To overcome these difficulties, in this work a photoacoustic cell has been adapted as a detector in a FTIR spectrophotometer to perform a study of roasted and ground coffee from three varieties of Coffea arabica grown by organic and conventional methods. RESULTS Comparison between spectra of coffee recorded by FTIR-photoacoustic spectrometry (PAS) and by FTIR spectrophotometry showed a better resolution of the former method, which, aided by principal components analysis, allowed the identification of some absorption bands that allow the discrimination between organic and conventional coffee. CONCLUSION The results obtained provide information about the spectral behavior of coffee powder which can be useful for establishing discrimination criteria. It has been demonstrated that FTIR-PAS can be a useful experimental tool for the characterization of coffee.
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Craig AP, Franca AS, Oliveira LS. Discrimination between immature and mature green coffees by attenuated total reflectance and diffuse reflectance Fourier transform infrared spectroscopy. J Food Sci 2012; 76:C1162-8. [PMID: 22417580 DOI: 10.1111/j.1750-3841.2011.02359.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The objective of this work was to evaluate the potential of Fourier transform infrared spectroscopy (FTIR) in the characterization and discrimination between immature and mature or ripe coffee beans. Arabica coffee beans were submitted to FTIR analysis by reflectance readings employing attenuated total reflectance (ATR) and diffuse reflectance (DR) accessories. The obtained spectra were similar, but in general higher absorbance values were observed for nondefective beans in comparison to immature ones. Multivariate statistical analysis (principal component analysis, PCA, and agglomerative hierarchical clustering, AHC) was performed in order to verify the possibility of discrimination between immature and mature coffee samples. A clear separation between immature and mature coffees was observed based on AHC and PCA analyses of the normalized spectra obtained by employing both ATR and DR accessories. Linear discriminant analysis was employed for developing classification models, with recognition and prediction abilities of 100%. Such results showed that FTIR analysis presents potential for the development of a simple routine methodology for separation of immature and mature coffee beans. Practical Application: The ultimate goal of this research is to be able to propose improvements in the way immature coffee beans are separated from graded mature beans in coffee facilities (cooperatives and other coffee producer's associations). The results obtained herein point toward FTIR as a potential tool for the aimed improvements.
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Affiliation(s)
- Ana Paula Craig
- Programa de Pós-Graduação em Ciência de Alimentos/UFMG, Av. Antônio Carlos, 6627, 31270-901, Belo Horizonte, MG, Brazil
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28
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Craig AP, Franca AS, Oliveira LS. Discrimination between defective and non-defective roasted coffees by diffuse reflectance infrared Fourier transform spectroscopy. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Evaluation of the potential of FTIR and chemometrics for separation between defective and non-defective coffees. Food Chem 2012; 132:1368-1374. [DOI: 10.1016/j.foodchem.2011.11.121] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2011] [Revised: 10/14/2011] [Accepted: 11/29/2011] [Indexed: 11/21/2022]
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30
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Affiliation(s)
- Jerome Workman
- Unity Scientific LLC, 117 Old State Rd., Brookfield, Connecticut 06804, and United States National University, 11255 North Torrey Pines Road, La Jolla, California 92037, United States
| | - Barry Lavine
- Department of Chemistry, Oklahoma State University, Stillwater, Oklahoma 74078, United States
| | - Ray Chrisman
- Atodyne Technologies, L.L.C., 4699 Pontiac Trail, Ann Arbor, Michigan 48105, United States
| | - Mel Koch
- Center for Process Analytical Chemistry (CPAC), University of Washington, Seattle, Washington 98195-1700, United States
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