Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties.

Unlabelled: Coffee leaves are currently emerging as a promising agri-food resource rich in phenolics. This study aims to valorise coffee leaf powder (CLP) by incorporating it in refined wheat flour rusk formulations and analyse its physio-chemical, rheological, functional and sensory characteristics. The progressive replacement of CLP improved the dietary fibre (2.

Functioning of Saccharomyces cerevisiae in honey coffee (Coffea canephora) and their effect on metabolites, volatiles and flavor profiles.

Post-harvesting and microbial activity of coffee play a critical role in the metabolites and the sensory quality of the brew. The pulped natural/honey coffee process is an improvised semi-dry technique consisting of prolonged fermentation of depulped coffee beans excluding washing steps. The starter culture application in coffee industry plays an important role to enhance the cup quality.

Coffee oligosaccharides and their role in health and wellness.

Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs.

Modulatory effect of green coffee bioactives on high-fat diet-induced obesity in C57BL6 mice model.

Objectives: The aim of the present study was to determine the efficacy of green coffee bioactives in ameliorating the effects of high-fat diet (HFD)-induced obesity through in vitro and in vivo assessments.

Methods: Green coffee extract (GCE) was obtained by implementing a novel green extraction technique. The efficacy of GCE to inhibit in vitro pancreatic amylase and lipase was evaluated.

Pulped natural/honey robusta coffee fermentation metabolites, physico-chemical and sensory profiles.

The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using H NMR, GC-MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the first time.

Coffee leaf extract exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced C57BL6 obese mice.

In the present study, the effect of coffee leaf extract (CLE) on in vitro enzyme inhibition was studied. Furthermore, its impact on the high-fat diet (HFD)-induced obese mice (C57BL/6) at the levels of 100 and 200 mg/kg body weight along with positive control (orlistat) and the normal group maintained with starch-fed diet (SFD) was observed. CLE had significant α amylase and lipase enzyme inhibitory properties.

Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof.

Unlabelled: Curcumin, bioactive from turmeric , has been known for its therapeutic properties. However, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area.

Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii.

Specialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured). The effect of microbial fermentation, metagenomics, production of functional metabolites, volatiles and their sensorial aspects were studied.

Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective.

This article intends to summarize all the up-to-date information on coffee leaves, rendering it to be used as a potential agri-food resource in the growing functional foods and pharma industries. Coffee leaves have been processed for herbal tea and ethno-medicine since centuries in the parts of the world where coffee is grown traditionally. Currently, interest in the valorisation of coffee leaves for its application in the food industry is proliferating and the research related to it is scanty and, therefore, worthwhile to congregate.

New trends in specialty coffees - "the digested coffees".

Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system.

The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes.

An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA).

Starter consortia for on-farm cocoa fermentation and their quality attributes.

A starter consortium of (Y), (LAB), and (AAB) was defined to ferment the Cocoa beans (). Emphasis was laid to optimize the microbial concentration with a functional ratio of selected cultures. A central composite rotatable design (CCRD) was employed to study the effect of inoculum size (0-20% w/v) with alcohol, titrable acidity, polyphenols, anthocyanin, cut test, and sensory as response variables.

Green coffee nanoparticles: optimisation, bioactivity and bio-release property.

Nanoencapsulation by spray drying was performed to protect and preserve antioxidant rich dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done using maltodextrin as wall material. The nanoparticles were further characterised by zetasizer, differential scanning colorimetry, X-ray diffraction, gastric intestinal studies and storage stability.

Microencapsulation of antioxidant phenolic compounds from green coffee.

Green coffee is a prime source of antioxidants to functional food and nutraceuticals. Arabica and Robusta varieties were screened and decaffeinated using ethyl lactate and extracted with a polar solvent to obtain chlorogenic acid (CGA) enriched green coffee extract (GCE). The physicochemical qualities (moisture, pH, particle size, and color) and bioactive compounds (total phenolics, chlorogenic acid, and caffeine) of GCE were assessed.

2,3-Dideoxyglucosides of selected terpene phenols and alcohols as potent antifungal compounds.

The antifungal activities of novel 2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol, thymol, and perillyl alcohol were tested against Aspergillus flavus, Aspergillus ochraceus, Fusarium oxysporum, Saccharomyces cerevisiae and Candida albicans. In the agar well diffusion tests, zones of inhibition for the derivatives of carvacrol, thymol and perillyl alcohol were higher (15-30mm) in the case of filamentous fungi than those for the parent compounds. Their MIC and MFC values indicated that the 2,3-unsaturated and 2,3-dideoxy 1-O-glucosides of carvacrol and thymol exhibited more fungicidal activity than the other compounds.

Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols.

Essential oils and their oxygenated terpene constituents possess potent antimicrobial properties. In the present study, a facile synthetic route to the 2,3-dideoxy 1-O-glucosides of important phenols and terpene alcohols in excellent yields (85-96%) has been delineated. Studies on their antimicrobial action against four food-borne pathogens--Bacillus cereus, Staphylococcus aureus, Escherichia coli and Yersinia enterocolitica--demonstrated that the zone of inhibition, in general, was higher for the 2,3-unsaturated 1-O-glucoside derivatives (1b-6b) and the corresponding saturated glucosides (1c-5c) when compared to the parent alcohols/phenols (1-6).

Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate.

Effectiveness of fermentation using lactic acid bacteria (LAB) for recovering lipids and proteins simultaneously from freshwater fish head (FWH) was evaluated. Three different proteolytic LAB (Pediococcus acidilactici NCIM5368, Enterococcus faecium NCIM5335 and Pediococcus acidilactici FD3) isolated from fish processing wastes were employed in the fermentation process. The fermentation conditions involved 10 % (w/w) glucose, 2 % (w/w) NaCl and 10 % (v/w) LAB cultures at 37 °C.

Synthesis and quorum sensing inhibitory activity of key phenolic compounds of ginger and their derivatives.

Phenolic components of ginger (Zingiber officinale Roscoe) viz. [6]-gingerol, [6]-shogaol and zingerone exhibited quorum sensing inhibitory activity (QSI) against Chromobacterium violaceum and Pseudomonas aeruginosa. The inhibitory activity of all the compounds was studied by zone inhibition, pyocyanin, and violacein assay.

Structure-function activity of dehydrozingerone and its derivatives as antioxidant and antimicrobial compounds.

Dehydrozingerone, structural half analogue of curcumin, is a phenolic compound isolated from ginger (Zingiber officinale) rhizomes. Dehydrozingerone and several of its derivatives such as glucopyranosides and its tetra acetate derivative and 4-O-acetyl and methyl derivatives of dehydrozingerone were synthesized in the present study. Dehydrozingerone, synthesised with improved yield was used for the synthesis of Dehydrozingerone 4-O-β-D-glucopyranoside (first time report) by modified Koenigs-Knorr-Zemplén method.

Statistical optimization of bioprocess parameters for enhanced gallic acid production from coffee pulp tannins by Penicillium verrucosum.

Gallic acid (3,4,5-trihydroxybenzoic acid) was produced by microbial biotransformation of coffee pulp tannins by Penicillium verrucosum. Gallic acid production was optimized using response surface methodology (RSM) based on central composite rotatable design. Process parameters such as pH, moisture, and fermentation period were considered for optimization.

In vitro antifungal activity of dehydrozingerone and its fungitoxic properties.

Unlabelled: The efficacy of Dehydrozingerone (DZ; dehydroderivative of zingerone) as an antifungal agent and its mode of action against food spoilage fungal pathogens was studied and presented. DZ is a constituent of ginger (Zingiber officinale rhizomes) and structural half analogue of curcumin. Its efficacy against Aspergillus oryzae, Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus, Fusarium oxysporum and Penicillium chrysogenum was evaluated.

Production, statistical optimization and application of endoglucanase from Rhizopus stolonifer utilizing coffee husk.

Coffee cherry husk (CH) is one of the major by-products obtained from coffee processing industry and accounts to 43 ± 5.9% of cellulose. Screening of fungal organism for cellulase production was carried out and the potential organism was identified as Rhizopus stolonifer by internal transcribed spacer's (ITS)-5.