Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study

2021 ◽  
pp. 2100168
Author(s):  
B. R. Böger ◽  
B. G. Bigotto ◽  
A. A. S. G. Lonni ◽  
M. T. Benassi
Keyword(s):  
Stability Study ◽  
Roasted Coffee ◽  
Coffee Oil

The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS

2021 ◽  
Vol 247 (4) ◽  
pp. 865-878
Author(s):  
Rodolfo Campos Zanin ◽  
Marcelo Caldeira Viegas ◽  
Samo Smrke ◽  
Chahan Yeretzian ◽  
Louise Emy Kurozawa ◽  
...  
Keyword(s):  
Roasted Coffee ◽  
Aroma Profile ◽  
Ultrasound Assisted ◽  
Coffee Oil ◽  
Spray Dried ◽  
Tof Ms

scholarly journals Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS

2005 ◽  
Vol 25 (4) ◽  
pp. 677-682 ◽  
Author(s):  
Alessandra L. de Oliveira ◽  
Paulo Marcio Cruz ◽  
Marcos N. Eberlin ◽  
Fernando A. Cabral
Keyword(s):  
Compositional Analysis ◽  
Roasted Coffee ◽  
Coffee Oil

SPONTANEOUS PRECIPITATION OF CAFFEINE FROM ROASTED COFFEE BEANS SUPERCRITICAL EXTRACTS

2020 ◽  
Vol 21 (10) ◽  
Author(s):  
Denis Prokopchuk ◽  
◽  
Mikhail Kostenko ◽  
Oleg Pokrovskiy ◽  
◽  
...  
Keyword(s):  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Fluid Extraction ◽  
Roasted Coffee ◽  
Functional Ingredients ◽  
Unexpected Effect ◽  
Coffee Beans ◽  
Coffee Oil ◽  
Roasted Coffee Beans

An unexpected effect of spontaneous caffeine precipitation from roasted coffee extracts obtained by supercritical fluid extraction was discovered. The effect is observed for various sorts of coffee when extraction pressure is roughly above 40 MPa. Simple centrifugation of such extracts allows obtaining two valuable products,decaffeinated roasted coffee oil and caffeine, which can be used as functional ingredients in food and cosmetics.

Encapsulation of roasted coffee oil in biocompatible nanoparticles

LWT ◽  
2015 ◽  
Vol 64 (1) ◽  
pp. 381-389 ◽  
Author(s):  
Eliza Brito Freiberger ◽  
Karine Cristine Kaufmann ◽  
Evandro Bona ◽  
Pedro Henrique Hermes de Araújo ◽  
Claudia Sayer ◽  
...  
Keyword(s):  
Roasted Coffee ◽  
Biocompatible Nanoparticles ◽  
Coffee Oil

scholarly journals Adulticidal Activity of Coffee Essential Oils against Two Fruit Fly Species (Tephritidae) under Laboratory Conditions

2021 ◽  
pp. 55-63
Author(s):  
Adalton Raga ◽  
Sara Braga e Silva ◽  
Ester Marques de Sousa ◽  
Nilson Borlina Maia
Keyword(s):  
Essential Oils ◽  
Toxic Effect ◽  
Ceratitis Capitata ◽  
Fruit Fly ◽  
Green Coffee ◽  
Roasted Coffee ◽  
Initial Exposure ◽  
Spray Tower ◽  
Anastrepha Fraterculus ◽  
Coffee Oil

The aim of this study was to evaluate the adulticidal effects of green coffee oil (GCO) and roasted coffee oil (RCO) on two species of fruit flies (Tephritidae) include Ceratitis capitata (Wiedemann) and Anastrepha fraterculus (Wiedemann). Adult flies of both species were exposed to GCO and RCO at 2%, 3%, and 4% dilutions in water under Potter spray tower. In general, exposure to GCO and RCO at the three dilutions resulted in higher numbers of dead adults of both species compared to the control populations. The mortalities increased substantially between 60–90 minutes after initial exposure. The 2% GCO dilution reached a maximum of 77.0% corrected mortality of A. fraterculus at 360 minutes. In general, the toxic effect of coffee oils occurred more rapidly in C. capitata than in A. fraterculus. GCO (2% and 3%) and RCO (2%) showed promising results for fruit fly management.

scholarly journals Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies

2021 ◽  
Author(s):  
Elisa Franco Ribeiro ◽  
Tiago Carregari Polachini ◽  
Izabela Dutra Alvim ◽  
Amparo Quiles ◽  
Isabel Hernando ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Pickering Emulsions ◽  
Roasted Coffee ◽  
In Vitro Bioaccessibility ◽  
Coffee Oil

scholarly journals Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Délcio Sandi ◽  
Júlio M.A. Araújo ◽  
Everaldo J. Montes-Montes ◽  
Jane S.R. Coimbra ◽  
Sandra R.S. Ferreira
Keyword(s):  
Mathematical Models ◽  
Supercritical Co2 ◽  
Oil Extraction ◽  
Roasted Coffee ◽  
The Mean ◽  
Predicted Values ◽  
Coffee Oil

Green and roasted coffee oil was extracted using supercritical CO2 at temperatures of (333, 343, 353 and 363) K and pressures from (235 to 380) bar, providing a CO2 densities range from (680 to 880) kg.m-3. The mathematical models of Del Valle-Aguilera and Chrastil were applied to predict the oil solubility. The Del Valle-Aguilera led to elevated deviations between the predict solubility values and those observed experimentally. The Chrastil model provided better results, with better fitting being observed. With this procedure, the mean percentage deviation was 0.16 and 0.19, respectively, for green and roasted coffee oil, showing a good correlation between the observed and predicted values.

Digestibility and Bioaccessibility of Pickering Emulsions of Roasted Coffee Oil Stabilized by Chitosan and Chitosan-Sodium Tripolyphosphate Nanoparticles

2019 ◽  
Vol 15 (2) ◽  
pp. 196-205
Author(s):  
Elisa Franco Ribeiro ◽  
Jennifer Borreani ◽  
Gemma Moraga ◽  
Vânia Regina Nicoletti ◽  
Amparo Quiles ◽  
...  
Keyword(s):  
Sodium Tripolyphosphate ◽  
Pickering Emulsions ◽  
Roasted Coffee ◽  
Coffee Oil

Challenges on Production of a Certified Reference Material of Ochratoxin A in Roasted Coffee: A Brazilian Experience

2019 ◽  
Vol 102 (6) ◽  
pp. 1725-1731
Author(s):  
Eliane C P do Rego ◽  
Rodrigo V P Leal ◽  
Raquel D C C Bandeira ◽  
Michelle R da Silva ◽  
Erika G Campos ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Certified Reference Materials ◽  
Internal Standard ◽  
Stability Study ◽  
Maximum Temperature ◽  
The European Union ◽  
Agricultural Commodity ◽  
Roasted Coffee ◽  
Term Stability ◽  
Long Term Stability

Abstract Background: Coffee is an important agricultural commodity with technical barriers for exportation because of possible contamination with ochratoxin A (OTA), a mycotoxin nephrotoxic and carcinogenic. The maximum limit for OTA in roasted coffee is 5.0 μg/kg in the European Union and 10 μg/kg in Brazil, and the use of certified reference materials (CRM) is required for reliable measurements. Objective: This paper describes the development of a candidate CRM of OTA in roasted coffee following the requirements of ISO 17034 and ISO Guide 35. Methods: A primary method of isotope dilution MS was developed and validated using (13C20)-OTA as internal standard. The sample preparation was based on AOAC Official Methods of AnalysisSM using immunoaffinity column. Results: The linear working range is 2.0–15.0 μg/kg, with recoveries of 92.2–110.8% and relative SDs lower than 12.4%. The method was successfully applied to the feasibility study, which defined the procedure for preparation of a large batch around 5 μg/kg. It was produced by spiking blank roasted coffee with OTA standard, mixing and filling in amber flasks with 50 g of coffee, and storing at −80°C. The homogeneity study showed an acceptable degree of heterogeneity of 1.44%, and the short-term-stability study defined the conditions for transportation as maximum temperature of 50°C up to 28 days. Conclusions: These results show that certification is possible. Highlights: The long-term stability study at −20°C is in progress, and the characterization will be conduzed by a interlaboratory comparison. This material will be an important tool for QC in laboratories.

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