Content Of Beverages Research Articles

Determination of Sodium, Potassium, and Calcium Content in Diverse Mango Fruit Varieties and Mango Flavoured Beverages from Nuzvid, EluruDistrict, AP through Flame Photometry

Determination of Sodium, Potassium, and Calcium Content in Diverse Mango Fruit Varieties and Mango Flavoured Beverages from Nuzvid, EluruDistrict, AP through Flame Photometry

Sweetness in a glass: A study on children’s sweet preference and sensitivity

Children have a stronger sweet preference than adults have, but at the same time appear to be less able to discriminate sweet intensities. This suggests that beverages do not have to contain as much sugar to be liked by children as long as it is perceived as sweet. In the current study, we tested whether children’s ratings of sweetness intensity and liking of two beverages (plain water (A) and sugar-sweetened water (B)) would differ depending on the order in which they were tasted. A total of 255 children (53% girls; M Age = 9.9 ± 2.4) had to identify the taste of 16 Taste Strips. The number of correctly identified tastes indicates how well one can taste. Next, participants tasted two beverages. Beverage A consisted of plain water; beverage B consisted of water sweetened with 10% sucrose. Participants were randomly assigned to group A (beverage A first) or group B (beverage B first). They were asked to rate both beverages on sweetness and liking, using a 9-point scale (1 = not sweet/tasty at all, 9 = very sweet/tasty). Sugar-sweetened water was rated as sweeter when evaluated after drinking plain water first, even when adjusting for individual differences in taste function. There was, however, no significant difference in liking of the sugar-sweetened beverage when it was presented before or after plain water. This indicates that the sugar content in sugar-sweetened beverages can be reduced when these beverages are consumed in the context of non-sweet drinks and perhaps meals.

Fermentative processing of unexploited fruit, karonda (Carissa carandus L.) into alcoholic beverages

Karonda (Carissa carandus L.) is an underexploited fruit rich in bioactive compounds and is well-known for its therapeutic and nutraceutical potential. The ripe fruits are highly perishable in nature due to which a fermentative process may be exploited for retention of its bioactive compounds. In the present study, two variables i.e. total soluble solids (oBx) and juice content (% v/v) were standardized for the development of fermented alcoholic beverages using Saccharomyces cerevisiae MTCC 11,815 from ripe fruits of two karonda genotypes i.e. white with pink blush and green with purple blush. The alcoholic beverages prepared under optimized conditions were further subjected to organoleptic evaluation. The results revealed that the optimized fermentation parameters i.e. total soluble solids and juice content are 20 oBx and 51.712% (w/v) and 15.5 oBx and 30% (w/v) for white with pink blush and green with purple blush, respectively, which were further confirmed through validation experiments. The alcohol content of karonda beverages varied from 4.55 to 5.56%. The fermented alcoholic beverages were also found to retain ascorbic acid (mg/100 ml), phenolics (mg/100 ml) and antioxidants (% DPPH scavenging activity) as 24.5 and 28.5; 17.9 and 15.0; 84.85 and 81.05, respectively, among white with pink blush and green with purple blush. The organoleptic evaluations of the fermented beverages from both genotypes were rated as “liked very much”. The present study thus aids in the promising potential of fermentative processing of karonda to harness bioactives in the fruit, thereby, contributing to food and nutritional security.

Green synthesis of carbon dots from cordyceps militaris and versatile applications in alcohol detection and waterproof fluorescent ink

Carbon dots (CDs) are a class of highly efficient and low-toxicity fluorescent nanomaterials. In this study, using cordyceps militaris as a carbon source, we prepared green-emitting CDs with excellent properties, such as good photobleaching resistance, salt resistance and chemical stability, as well as high quantum yield. Further exploration of the versatile applications of G-CDs in chemical detection and information anti-counterfeiting fields revealed that G-CDs can not only be used as detection agent for analyzing alcohol content in alcoholic beverages but also serve as waterproof fluorescent ink for painting and writing due to their water-resistant property. This work is based on natural biomass as the main precursor to prepare fluorescent CDs with excellent luminescent characteristics and stable physicochemical properties. It is significant for reducing reliance on chemical reagents, lowering the cost of synthesizing CDs, and expanding the application range of CDs.

Metal-Phenolic Film Coated Quartz Crystal Microbalance as a Selective Sensor for Methanol Detection in Alcoholic Beverages.

The facile real-time monitoring of methyl content in fermented beverages is of fundamental significance in the alcohol and restaurant industry, since as little as 4 mL of methanol entering the blood may cause intoxication or blindness. So far, the practical applicability of available methanol sensors, including the piezoresonance analogs, is somewhat limited to laboratory use due to the complexity and bulkiness of the measuring equipment involving multistep procedures. This article introduces a hydrophobic metal-phenolic film-coated quartz crystal microbalance (MPF-QCM) as a novel streamlined detector of methanol in alcoholic drinks. Unlike other QCM-based alcohol sensors, our device operates under saturated vapor pressure conditions, permitting rapid detection of methyl fractions up to seven times below the tolerable levels in spirits (e.g., whisky) while effectively suppressing the cross-sensitivity to interfering chemical compounds such as water, petroleum ether or ammonium hydroxide. Furthermore, the good surface adhesion of metal-phenolic complexes endows the MPF-QCM with superior long-term stability, contributing to the repeatable and reversible physical sorption of the target analytes. These features, combined with the lack of mass flow controllers, valves and connecting pipes delivering the gas mixture, outline the likelihood for future design of a portable MPF-QCM prototype suitable to point-of-use analysis in drinking establishments.

A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification

The presence of high tannin content in fruit juices and other beverages generates bitterness and haze formation with a concomitant deterioration of their quality. This problem could be circumvented by treating these food products with the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which contains the ability to hydrolyze the ester and depside linkages present in hydrolyzable tannins. In the present study, a low molecular weight (38.20 kDa) tannase purified from Klebsiella pneumoniae KP715242 was used for clarification and detannification of orange juice, beer, and tea cream solubilization. The initial tannin content of orange juice was reduced to 42.45% upon treatment with 4.5 U/mL of purified tannase at 35°C for 3.5 h. Beer haze was clarified by incubating the colloidal suspension with the purified enzyme. Under the optimum condition of temperature (30°C), incubation time (3.5 h), and enzyme concentration (4.5 U/mL), the initial tannin content of beer was reduced to 46.47%. Tea cream solubilization was achieved by treating the tea extract with varying enzyme concentrations at different time intervals and temperatures. The maximum reduction in the tea tannin content (55%) was observed at 35°C when the enzyme was incubated for 3 h at a concentration of 6.0 U/mL. The results of this investigation could be further exploited at an industrial scale in the detannification of fruit juice, beer, and tea.

Single-preparation rGO/Cu–Cu2O nanocomposite-modified electrode integrating NaOH immobilized polymer blend film for one-step nonenzymatic glucose detection

Nowadays, a one-step nonenzymatic glucose sensor with a portable detector system is still required for food quality control and food safety monitoring. This paper introduces a one-step nonenzymatic glucose sensor using a sodium hydroxide/polyvinyl alcohol/polyethylene oxide (NaOH/PVA/PEO) blend film integrating a reduced graphene oxide composited with a copper-based-nanoparticle (rGO/Cu–Cu2O)-modified electrode. The NaOH/PVA/PEO blend film facilitated direct measurements of real samples without sample preparation and pretreatment. A single-step preparation of the rGO/Cu–Cu2O nanocomposite-modified electrode was easily performed by electrodeposition via amperometry. The rGO/Cu–Cu2O deposited on the electrode surface was confirmed by scanning electron microscopy, transmission electron microscopy, X-ray diffraction, confocal microscopy, and electrochemical characterization. The analytical performance of the proposed rGO/Cu–Cu2O-modified electrode was also compared with the CuO/rGO-modified electrode using commercial CuO nanoparticles. The glucose measurements were achieved by singly dropping glucose on the sample inlet well and detecting with amperometry using a small portable potentiostat connecting to a PStouch app with an overall analysis time of 180 s after sample loading. Linearity was observed in the range of 0.01–7 mM with a limit of detection of 0.06 μM. The proposed sensor with high storage stability (up to 56 days) was directly applied to measure the glucose levels in beverages, demonstrating promising results corresponding to the labeled values of the beverage products. Eventually, the proposed sensor is an alternative tool for one-step nonenzymatic glucose measurements to precisely control the glucose content in foods and beverages.

Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.

The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%-79.4% and 7.6%-84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B2 , protocatechuic acid, p-hydroxybenzaldehyde, rutin, and kaempferol through 30h fermentation exceeded 189%-622%, 13.8%-191%, 55.6%-100%, 48.5%-129%, and 120%-325%, respectively. However, the contents of catechin, procyanidin B1 , and ferulic acid decreased with fermentation. Overall, L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33 strains may be suitable for producing fermented quinoa probiotic beverages. L. acidophilus NCIB1899 was superior for fermentation to L. casei CRL431 and L. paracasei LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (p<0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively. PRACTICAL APPLICATION: In this study, different LAB (L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the L. acidophilus NCIB1899 strain has the highest fermentation metabolic capacity.

Differences Due to Sex and Sweetener on the Bioavailability of (Poly)phenols in Urine Samples: A Machine Learning Approach.

Metabolic diseases have been related to the overdrinking of high-sugar content beverages. As a result, the demand for alternative formulations based on plant-based ingredients with health-promoting properties has increased during the last few years. Nonetheless, the design and production of effective formulations requires understanding the bioavailability of these compounds. For this purpose, a two-month longitudinal trial with 140 volunteers was conducted to measure the beneficial effects of a maqui-citrus beverage, rich in (poly)phenols. From data obtained by quantifying metabolites present in urine samples, biostatistical and machine learning (data imputation, feature selection, and clustering) methods were applied to assess whether a volunteer's sex and the sweetener added to the beverage (sucrose, sucralose, or stevia) affected the bioavailability of (poly)phenol metabolites. Several metabolites have been described as being differentially influenced: 3,4-dihydroxyphenylacetic acid and naringenin with its derivatives were positively influenced by stevia and men, while eriodictyol sulfate and homoeridictyol glucunoride concentrations were enhanced with stevia and women. By examining groups of volunteers created by clustering analysis, patterns in metabolites' bioavailability distribution as a function of sex and/or sweeteners (or even due to an uncontrolled factor) were also discovered. These results underline the potential of stevia as a (poly)phenol bioavailability enhancer. Furthermore, they also evidence sex affects the bioavailability of (poly)phenols, pointing at a sex-dependent metabolic pathway regulation.

How Many Diet-Related Non-Communicable Disease Deaths Could Be Averted or Delayed If Canadians Reduced Their Consumption of Calories Derived from Free Sugars Intake? A Macrosimulation Modeling Study.

Free sugars are a major source of calories in diets and contribute to the burden of many non-communicable diseases (NCDs). The World Health Organization (WHO) recommends reducing free sugars intake to less than 10% of total energy. This study aimed to estimate the number of diet-related NCD deaths which could be averted or delayed if Canadian adults were to reduce their calorie intake due to a systematic 20% reduction in the free sugars content in foods and beverages in Canada. We used the Preventable Risk Integrated ModEl (PRIME) to estimate the potential health impact. An estimated 6770 (95% UI 6184-7333) deaths due to diet-related NCDs could be averted or delayed, mostly from cardiovascular diseases (66.3%). This estimation would represent 7.5% of diet-related NCD deaths observed in 2019 in Canada. A 20% reduction in the free sugars content in foods and beverages would lead to a 3.2% reduction in calorie intake, yet an important number of diet-related NCD deaths could be averted or delayed through this strategy. Our findings can inform future policy decisions to support Canadians' free sugars intake reduction, such as proposing target levels for the free sugars content in key food categories.

Sulfur content in foods and beverages and its role in human and animal metabolism: A scoping review of recent studies

Sulfur is a vital element that all living things require, being a component of proteins and other bio-organic substances. The various kinds and varieties of microbes in nature allow for the transformation of this element. It also should be emphasized that volatile sulfur compounds are typically present in food in trace amounts. Life cannot exist without sulfur, yet it also poses a potential health risk. The colon’s sulfur metabolism, which is managed by eukaryotic cells, is much better understood than the S metabolism in gastrointestinal bacteria. Numerous additional microbial processes are anticipated to have an impact on the content and availability of sulfated compounds, as well as intestinal S metabolism. Hydrogen sulfide is the sulfur derivative that has attracted the most attention in relation to colonic health, but it is still unclear whether it is beneficial or harmful. Several lines of evidence suggest that sulfate-reducing bacteria or exogenous hydrogen sulfide may be the root cause of intestinal ailments, including inflammatory bowel diseases and colon cancer. Taurine serves a variety of biological and physiological purposes, including roles in inflammation and protection, additionally, low levels of taurine can be found in bodily fluids, and taurine is the primary sulfur component present in muscle tissue (serum and urine). The aim of this scoping review was to compile data from the most pertinent scientific works about S compounds' existence in food and their metabolic processes. The importance of S compounds in various food products and how these compounds can impact metabolic processes are both stressed in this paper.

Food and Beverage Content on YouTube Videos Targeting Children: A Descriptive Analysis

Food and Beverage Content on YouTube Videos Targeting Children: A Descriptive Analysis

Analysis of Caffeine Levels in Packaged Coffee in Indonesia

Coffee is a popular and much-loved drink in Indonesian society to relieve drowsiness or increase stamina when working. This is because in coffee, there is an active compound, namely caffeine. Although it has benefits, in fact, caffeine will have a negative impact on the body if consumed in excess. The Indonesian National Standard 01-3542-2004 has determined that the limit value of caffeine content in food and beverages is 0.45–2% w/w. This study aimed to determine the caffeine content of packaged coffee sold in the community using a UV-Vis Spectrophotometer. The results of the analysis showed that 16 of the 20 samples analyzed had caffeine levels in accordance with the provisions of the Indonesian National Standard, while the other 4 samples had caffeine levels above the specified value. Even sample Q has a caffeine content of 7.12% w/w, far above the threshold value. Based on the results of this study, it can be concluded that there are still packaged coffees containing caffeine above the specified threshold value. So, consumers should pay attention to the amount of caffeine consumed so as not to cause a negative impact on their health.

The burden of disease and economic impact of sugar-sweetened beverages' consumption in Argentina: A modeling study.

Approximately two-thirds of Argentine adults are overweight or obese, and 11% have diabetes. Over the last two decades, all population groups have increased their consumption of ultra-processed foods and sugar-sweetened beverages (SSB). We aimed to estimate the disease burden-deaths, events, and costs to the health system-attributed to SSB consumption in Argentina. We used a comparative risk assessment framework to estimate the health and economic impacts that would be avoided in a scenario without sugar-sweetened beverage (SSB) consumption. We calculated the direct effects on diabetes, cardiovascular disease, and BMI, and then estimated the effects of BMI on disease incidence. Finally, we applied the population attributable factor to calculate the health and economic burden avoided in Argentina in 2020. Our model estimated that about 4,425 deaths, 110,000 healthy life years lost to premature death and disability, more than 520,000 cases of overweight and obesity in adults, and 774,000 in children and adolescents would be attributed to SSB Consumption in Argentina. This disease burden corresponds to 23% of type-2 diabetes cases and other significant proportions of cardiovascular disease and cancer. The overweight and obesity costs attributable to SSB totaled approximately $47 million in adults and $15 million in children and adolescents. A significant number of disease cases, deaths, and health care costs could be attributed to SSB consumption in Argentina. Implementing measures to reduce the sugar content in beverages is a pending debt for the country and could lead to measurable improvements in population health, especially among children and adolescents.

Production and Sensory Evaluation of Mixed Spices from Selected Local Spices Retailed in Ede, Nigeria.

Spices are essential group of agricultural products used to enrich taste and enhance nutritional contents of foods and beverages. Spices for various types of food were produced naturally from local available plant materials which have been used since the Middle Ages for flavoring, food additives and preservation, supplement, and/or medicinal purposes. Six spices, namely, Capsicum annuum (yellow pepper), Piper nigrum (black pepper), Zingiber officinale (ginger), Ocimum gratssimum (scent leaf), castor seed (ogiri), and Murraya koenigii (curry leaf), were selected in their natural forms for the production single spices and mixed spices. These spices were used to determine sensory evaluation on suggested staple food like rice, spaghetti, and Indomie pasta, on a nine-point hedonic scale comprising of taste, texture, aroma, saltiness, mouthfeel, and general acceptability. The results for the sensory evaluation for single and mixed spices were tabulated with value range from least to highest and showed that the mixed spice combinations were preferred to the single spice.

Erosive Potential and Sugar Content of Popular Beverages: A Double Whammy for Dentition.

This study aims to identify the pH level and subsequently the erosive potential of beverages including their sugar content. Beverages were purchased from a local convenience store, and some of the beverages were freshly prepared. The acidity of each beverage was identified using a calibrated pH meter. The pH was obtained in triplicate, and the results were expressed in average values with standard deviations. The pH values were then used to determine their erosive potential and the sugar content was obtained from the packaging and recorded. A total of 167 beverages were purchased and categorized. The beverages were categorized into 15 groups: milk tea, hawker drinks, instant drinks, fresh fruit juices, milk, energy drinks, designer coffee, soda, canned drinks, cultured milk, vegetable juices, cordials, bottled fruit drinks, tea, and mineral water. The pH value ranges from 2.65 to 7.85. Seven beverages (4.2%) were classified as extremely erosive, 53 beverages (31.1%) were classified as erosive, and 36 beverages (21.6%) were classified as minimally erosive. In total, 57.5% of the beverages were potentially erosive, and most of the soda and energy drinks were erosive. The highest sugar content per 100 g was BOH Teh Tarik Original (71.8 g), whereas the highest sugar content per serving was Carabao energy drink (10.8 g). High sugar content and low acidic content of beverages could have a negative impact on the dentition. An intervention is required from a public health perspective to regulate the consumption of sweetened and flavored beverages.

Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents.

Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.

Identifying usual food choices with avocados in a clinical trial cohort of overweight and obese adults in Australia.

Consumption of avocados has been suggested to be beneficial for weight control, however, limited research is available about the related food choices. Understanding the food choices associated with avocados at meal occasions may further aid behavioural strategies to lose weight. The present study used a systematic approach to develop an avocado-specific food database, with the aim to explore food choices related to avocados at meal occasions as reported by overweight and obese volunteers in weight loss clinical trials. The avocado-specific database was based on AUSNUT 2011-13 food composition database structure and was developed via a systematic approach, which determined the avocado content of Australian foods and beverages. Baseline usual food intake data was retrospectively pooled from four food-based clinical trials (n = 758). The Apriori algorithm of association rules, a two-step descriptive method was used to identify food choices associated with avocados at different meal occasions using a nested hierarchical food group classification system. The avocado database identified 34 avocados and avocado-containing foods and beverages. The proportion of avocado consumers in the pooled cohort was 51.3% (n = 389), with an average avocado intake of 21.57 ± 36.75 grams per day. Avocados were found to be closely related to other food groups at all of the food group levels at main meal occasions. A total of 68 food items containing avocados were identified for avocado consumers at the breakfast, lunch and dinner meals. The avocado specific database provides a snapshot of the foods and beverages which contain avocados. Enumerating the full range of food choices in relation to avocado consumption should provide examples of food choices that people might consider in their efforts to increase their avocado consumption.

Liquor consumption is associated with other medical conditions in females who consume alcohol

BackgroundOur group previously identified that females with AUD and females engaging in heavy or extreme binge drinking were more likely to report cancers and other medical conditions compared to their male counterparts. This analysis aimed to extend our previous findings to examine relationships between sex and consumption of alcohol by type on past year medical condition diagnoses. MethodsData from the U.S. National Epidemiologic Survey on Alcohol and Related Conditions (NESARC-III; n = 36,309) was used to evaluate associations between sex (female vs. male) and alcohol type (liquor, wine, beer, coolers) on past year self-reported doctor-confirmed medical conditions, controlling for frequency of alcohol consumption. ResultsA significant interaction demonstrated that females who consumed liquor were more likely to have other medical conditions (OR=1.95) compared to males who consumed liquor. Females who consumed wine in the past year were less likely to have cardiovascular conditions (OR=0.81) compared to males who consumed wine. Those who consumed liquor had increased odds of pain, respiratory, and other conditions (OR=1.11 – 1.21). Females were 1.5 times more likely to have cancers or pain, respiratory, and other medical conditions compared to males (OR=1.36 – 1.81). ConclusionsResults identify that consumption of higher alcohol content drinks (i.e., liquor) is associated with past year self-reported doctor- or health-professional confirmed medical conditions in females compared to males consuming the same high alcohol content beverage. Not only should AUD status and risky drinking be considered in the clinical care of individuals with poorer health but also alcohol type, especially higher alcohol content beverages.

Bioactive Compounds in Different Coffee Beverages for Quality and Sustainability Assessment

Coffee is one of the most widely consumed beverages worldwide, mainly due to its organoleptic, and psychoactive properties. Coffee brewing techniques involve the use of different extraction/infusion conditions (i.e., time, temperature, pressure, water/powder ratio, etc.), which can influence the quality of the final product. The study aimed to analyze the effect of four brewing coffee techniques (industrial espresso machine, Moka machine, pod machine, and capsule machine), which are the most used coffee brewing methods in Italy, on the quality and safety of the coffee brews, taking into account the profile of biogenic amines (BAs), total polyphenol content (TPC), total flavonoid content (TFC) and anti-radical activity (DPPH and ABTS assay). Eight coffee powders and brewed beverages from two different brands belonging to the 100% Arabica variety (country of origin Brazil) were analysed. The brewing techniques all resulted in a reduction of both BA content (27–30%), TPC (55–60%), TFC (50–55%), and anti-radical assays (45–50%) in coffee beverages compared to ground coffee samples. The study also showed that Moka is the method that yields the highest TPC (2.71–3.52 mg GAE/g coffee powder) and TFC (8.50–8.60 mg RUT/g coffee powder) content and highest anti-radical capacity in coffee beverages. The multivariate statistical analysis revealed a difference between coffee powder and infusions and coffee infusions obtained by different extraction techniques. Moreover, an analysis of the environmental impacts related to the different coffee preparation methods examined was conducted. This was performed by applying the Life Cycle Assessment (LCA) methodology through SimaPro v.9.2.2. software.