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

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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 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.

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