1
|
Polese B, Izzo L, Mancino N, Pesce M, Rurgo S, Tricarico MC, Lombardi S, De Conno B, Sarnelli G, Ritieni A. Effect of Dewaxed Coffee on Gastroesophageal Symptoms in Patients with GERD: A Randomized Pilot Study. Nutrients 2022; 14:nu14122510. [PMID: 35745239 PMCID: PMC9231412 DOI: 10.3390/nu14122510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/15/2022] [Accepted: 06/15/2022] [Indexed: 11/16/2022] Open
Abstract
Gastroesophageal Reflux Disease (GERD) is multifactorial pathogenesis characterized by the abnormal reflux of stomach contents into the esophagus. Symptoms are worse after the ingestion of certain foods, such as coffee. Hence, a randomized pilot study conducted on 40 Italian subjects was assessed to verify the effect of standard (SC) and dewaxed coffee (DC) consumption on gastroesophageal reflux symptoms and quality of life in patients with gastrointestinal diseases. The assessment of patient diaries highlighted a significant percentage reduction of symptoms frequency when consuming DC and a significant increase in both heartburn-free and regurgitation-free days. Consequentially, patients had a significant increase of antacid-free days during the DC assumption. Moreover, the polyphenolic profile of coffee pods was ascertained through UHPLC-Q-Orbitrap HRMS analysis. Chlorogenic acids (CGAs) were the most abundant investigated compounds with a concentration level ranging between 7.316 (DC) and 6.721 mg/g (SC). Apart from CGAs, caffeine was quantified at a concentration level of 5.691 mg/g and 11.091 for DC and SC, respectively. While still preliminary, data obtained from the present pilot study provide promising evidence for the efficacy of DC consumption in patients with GERD. Therefore, this treatment might represent a feasible way to make coffee more digestible and better tolerated.
Collapse
Affiliation(s)
- Barbara Polese
- Digestive and Nutritional Pathophysiology Unit, Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (B.P.); (N.M.); (M.P.); (S.R.); (B.D.C.); (G.S.)
| | - Luana Izzo
- Food Lab, Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (S.L.); (A.R.)
- Correspondence: ; Tel.: +39-081-678116
| | - Nicola Mancino
- Digestive and Nutritional Pathophysiology Unit, Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (B.P.); (N.M.); (M.P.); (S.R.); (B.D.C.); (G.S.)
| | - Marcella Pesce
- Digestive and Nutritional Pathophysiology Unit, Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (B.P.); (N.M.); (M.P.); (S.R.); (B.D.C.); (G.S.)
| | - Sara Rurgo
- Digestive and Nutritional Pathophysiology Unit, Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (B.P.); (N.M.); (M.P.); (S.R.); (B.D.C.); (G.S.)
| | | | - Sonia Lombardi
- Food Lab, Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (S.L.); (A.R.)
| | - Barbara De Conno
- Digestive and Nutritional Pathophysiology Unit, Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (B.P.); (N.M.); (M.P.); (S.R.); (B.D.C.); (G.S.)
| | - Giovanni Sarnelli
- Digestive and Nutritional Pathophysiology Unit, Department of Clinical Medicine and Surgery, University of Naples “Federico II”, Via Pansini 5, 80131 Naples, Italy; (B.P.); (N.M.); (M.P.); (S.R.); (B.D.C.); (G.S.)
- United Nations Educational, Scientific and Cultural Organization Chair on Health Education and Sustainable Development, University of Naples “Federico II”, 80131 Naples, Italy
| | - Alberto Ritieni
- Food Lab, Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (S.L.); (A.R.)
- United Nations Educational, Scientific and Cultural Organization Chair on Health Education and Sustainable Development, University of Naples “Federico II”, 80131 Naples, Italy
| |
Collapse
|
2
|
Genovese A, De Vivo A, Aprea A, Cristina Tricarico M, Sacchi R, Sarghini F. Particle size and variety of coffee used as variables in mitigation of furan and 2-methylfuran content in espresso coffee. Food Chem 2021; 361:130037. [PMID: 34029909 DOI: 10.1016/j.foodchem.2021.130037] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 11/26/2022]
Abstract
In this study, the concentration of furan and 2-methylfuran in espresso coffee (EC) obtained from Arabica and Robusta coffee varieties was determined as a function of specific particle size. The particle size and coffee variety significantly influenced the level of furan and 2-methylfuran. In Arabica variety, furan and 2-methylfuran level increased with increasing particle size. Particularly, from C<200μm to C>425μm fractions, furan increased from 68.27 to 91.48 ng mL-1 while 2-methylfuran from 404.31 to 634.64 ng mL-1. In Robusta variety, the highest concentration of furan and 2-methylfuran occurred in ECs prepared using C300-425μm fraction showing values of 116.39 ng mL-1 and 845.14 ng mL-1, respectively, for furan and 2-methylfuran. On the basis of this experiment, it is possible to establish a mitigation strategy by manipulating the particle size and coffee variety in order to reduce the level of furan and 2-methylfuran in EC up to 11.4% and 18.8%, respectively.
Collapse
Affiliation(s)
- Alessandro Genovese
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy.
| | - Angela De Vivo
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy
| | - Angela Aprea
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy
| | | | - Raffaele Sacchi
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy
| | - Fabrizio Sarghini
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, NA, Italy
| |
Collapse
|
3
|
De Vivo A, Tricarico MC, Sarghini F. Espresso coffee design based on non-monotonic granulometric distribution of aromatic profile. Food Res Int 2019; 123:650-661. [PMID: 31285015 DOI: 10.1016/j.foodres.2019.05.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/29/2019] [Accepted: 05/18/2019] [Indexed: 10/26/2022]
Abstract
Coffee beverages may be obtained using several extraction methods, among which espresso coffee (EC) represents now a worldwide adopted system. Recent advances in coffee grinding equipment allow today to achieve a detailed control of granulometric distribution, and the grinding process is an essential step of coffee production cycle both for the aromatic profile composition and for the chemical properties of the beverage (Severini, 2015). The comminution process consists of the breaking down particles into smaller fragments; as well-known, its main objective is to increase the overall particle surface area exposed to water leading to a more efficient extraction of soluble substances (Illy, 2005a). Basically, the coffee brewing process includes two steps: a washing phase concerning the snapshot dissolution of free solubles at the particle surface followed by diffusion phase of solubles within the porous particles (Spiro 1992, Baggenstoss 2008). The variability in particle size distribution on the quality of EC has been studied by various authors. Severini et al. has tackled the influence of the grinding level on the aromatic profiles and chemical attributes (percolation time, caffeine content, pH and titratable acidity) as a consequence of changes in the microstructural properties of the coffee cake. Generally speaking such results would imply that the final effect in terms of aromatic compounds extraction follows a monotonic law respect to granulometric size. This result is true in an average sense but it cannot be given for granted for any aromatic compounds if we refine the resolution of granulometric class. The reasons for which some aromatic compounds do not follow the supposed trend (the lower the grain size, the higher the aromatic compound content) can be most probably related to the internal distribution of precursors and to the different non-isotropic roasting grade of the bean, where the external part undergoes to an increased thermal load. This will change at the same time the kinetics and formation of aromatic compounds, and the mechanical properties as well, strictly correlated to the way the bean is crashed during the grinding phase and consequently to the granulometric distribution of different parts of the coffee bean. Results presented in this work allow to correlate choices in terms of granulometric distribution to characteristics aromatic compounds, in order to enhance specific flavors in espresso coffee.
Collapse
Affiliation(s)
- Angela De Vivo
- University of Naples Federico II, Dept of Agricultural Sciences, Via Università, 100-80055 Portici, NA, Italy
| | | | - Fabrizio Sarghini
- University of Naples Federico II, Dept of Agricultural Sciences, Via Università, 100-80055 Portici, NA, Italy.
| |
Collapse
|