Coffee Creamer Research Articles

Is aquafaba suitable as a coffee creamer and foam enhancer in instant coffee?

Coffee is commonly consumed with a creamer to reduce the acidic taste, and rich foam is an important feature, particularly in instant coffee. We examined two aquafaba (AF) powders, chicken and navy bean, as coffee creamers and foam enhancers using physical, chemical, and LC-Q-Orbitrap High-Resolution Mass Spectrometry methods. Chickpea AF powder contained more protein and phenolic content than navy bean AF, while the latter exhibited greater pH, total sugars, saponin, and ash levels. Navy bean AF also showed better flowability and solubility than that of chickpea, hence worse hygroscopicity. Interestingly, adding either AF powder to instant coffee (1 % dw) increased protein by 15 % and phenolic content by 4.23 %, but not whiteness. The LC-Q-Orbitrap analysis elucidated their foam properties. Coffee-added chickpea AF foams are better than free coffee and navy bean AF, although the latter's foam is more stable. Thus, AF can enhance coffee froth not act as a whitening agent.

Covalent organic framework composite hydrogel sorbent beads for vortex-assisted dispersive miniaturized solid phase extraction of parabens and synthetic phenolic antioxidants in foodstuffs

A covalent organic framework composite hydrogel sorbent beads was fabricated for the vortex-assisted dispersive miniaturized-solid phase extraction and determination of parabens and synthetic phenolic antioxidants from food matrices. The covalent organic framework was entrapped into alginate hydrogel beads. This composite sorbent effectively adsorbs analytes through hydrophobic, π-π and hydrogen bonding interactions. Under optimal extraction conditions, the developed method demonstrated good linearity from 1.00 to 100 µg kg−1 for methyl paraben and 2.00 to 100 µg kg−1 for tertiary butylhydroquinone, propyl paraben, butyl paraben and butylated hydroxyanisole. Limits of detection ranged from 0.25 to 0.50 µg kg−1. The developed sorbent was applied to the extraction of parabens and synthetic phenolic antioxidants from tomato paste, mayonnaise, infant milk powder and coffee creamer samples. The analytes were separated and quantified by high-performance liquid chromatography, achieving recoveries ranging from 89 to 98 % with RSDs lower than 7 %. The vortex-assisted extraction approach was efficient, and the fabricated sorbent could be reused for up to eight cycles. The greenness of the methodology was also evaluated.

Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth‐based coffee creamer

SummaryThe objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant (P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant (P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions (P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops.

Non-literal lies are not exculpatory

Abstract One can lie by asserting non-literal content. If I tell you ‘You are the cream in my coffee’ while hating you, I can be rightfully accused of lying if my true emotions are unearthed. This is not easy to accommodate under many definitions of lying while preserving the lying-misleading distinction. The essential feature of non-literal utterances is their falsity when literally construed. This interferes with accounts of lying and misleading, because such accounts often combine a literal construal of what is said by an utterance with a falsity requirement for lying. In the presence of non-literal lies, such definitions fail to make plausible predictions for non-literal lies and merely misleading utterances together. In this article, I aim to fix this by extending Daniel Hoek’s pragmatic account of conversational exculpature to assertions in general. Since this mechanism is designed to compute the intended meanings of non-literal utterances, it straightforwardly predicts non-literal lies to be as such. The lying-misleading distinction is also preserved, because merely misleading utterances arise out of exploiting a different pragmatic mechanism—Gricean additive implicatures. Along the way, I also draw some general lessons about assertion and implicatures.

Determination of hydroxymethylfurfural and malondialdehyde amounts in various instant coffees commonly sold in Türkiye

Coffee is currently one of the most consumed non-alcoholic beverages around the world. Although many beneficial compounds are present in the composition of coffee, it should be taken into account that coffee products may contain some toxic substances. The aim of this study is to determine both 5-hydroxymethylfurfural (HMF) and malondialdehyde (MDA) levels of the most well-known coffee brands in Türkiye and to discuss the factors associated with the increase of these toxic compounds in coffee products. In this research, 30 instant coffee samples were obtained from common commercial markets in Istanbul, Türkiye. The amounts of HMF and MDA in these coffees were determined by high-performance liquid chromatography (HPLC). The amounts of HMF and MDA in the coffee samples ranged from 2.8 to 1595 mg/kg and from 17.5 µg to 212 µg/100 g, respectively. There was no significant relationship between the declared amount of added sugar and the analyzed amount of HMF. The amounts of both HMF and MDA, or either HMF or MDA were generally higher in coffee products with high non-dairy coffee creamer content (82–85 %). The present study provides remarkable findings about the quality of coffee products commonly sold in Türkiye.

Social marketing of the coffee cream liquor in the Association of Agroindustrial Entrepreneurs of Challohuma of San Juan del Oro

The purpose of the study is to explain the factors that determine social marketing of coffee cream liquor in the Association of Agroindustrial Entrepreneurs of Challohuma in San Juan del Oro District, Department of Puno (Southern Peru). The methodological design specifies a type of quantitative approach, with a non-experimental, cross-sectional design, through surveys in a total of 41 members of the association. Results demonstrated that the factors that significantly determine social marketing of coffee cream liqueur are marketing factors on individual consumers (product attributes, brand assignment, packaging, labeling and product support services), society (commitment to health, environment and collaborators), and about the company (internal quality of service, satisfied and productive service employees, greater service value, satisfied and loyal customers and healthy profits and growth). The Pearson coefficient r = 0.746 explains at the significance level of α = 0.01 that social marketing factors of coffee cream liquor of the Association of Agroindustrial Entrepreneurs of Challohuma in San Juan del Oro, are positively and considerably correlated with the factor of individual, social and business consumer, supporting the alternative hypothesis. It is concluded that social marketing plans must be implemented to boost the growth of the company.

Safety evaluation and effects of cascara pulp Gayo Arabica coffee cream as anti-photoaging in animal model.

Prolonged sunlight and ultraviolet (UV) exposure causes premature skin aging called photoaging and coffee-derived topical antioxidants may help to reduce this process. Since a significant amount of antioxidant-rich cascara pulp are wasted in coffee processing, this study aimed to evaluate the safety of cascara extract cream of Gayo Arabica coffee pulp (CECGACP) as anti-photoaging in male Wistar rats (Rattus norvegicus) by assessing the skin primary irritation index (PII), skin macroscopic changes and the level of tumor necrosis factor-alpha (TNF-α). Twenty-five rats were randomly divided into five different groups: negative control (base cream only), positive control containing L-ascorbic acid 3%, and three treatment groups treated with cream containing 5%, 7.5% and 10% of CECGACP. The CECGACP was extracted, formulated into cream as a topical treatment and applied on the backs of the rats two times a day, once before the UV exposure and four hours after the exposure. After four weeks, the skins were macroscopically examined, and the TNF-α levels were measured. The PII was assessed after applying the cream 24 hours before UX exposure. Our data suggested that CECGACP was considered safe because there were no erythema and edema formation on the skin of the rats with PII score of 0 (classified as no irritation or negligible). After UV exposure, all rats had visible wrinkles and erythema on the skin in particular in the first week. After administration of CECGACP, both wrinkles and erythema were decreased. The levels of TNF-α varied from 0.15±0.02 ng/mL in the negative control and CECGACP 7.5% rat groups to 0.19±0.03 in the positive control group; however, there was no significant difference among all the groups. Our study suggests that CECGACP is safe to use in Wistar rats and able to reduce the erythema and edema due to UV exposure. However, the application of CECGACP does not provide a significant reduction of TNF-α levels.

Characterisation of engineered titanium dioxide nanoparticles in selected food

ABSTRACT Titanium dioxide (TiO2), an E171 manufacturer-made food additive, is extensively utilised as a colourant in drug and a food products. Some studies showed that most of confectionary and food items contain inexplicable particles. The aim of this article is to determine the size and structure of TiO2 nanoparticles in different food products. Ten food samples, including coffee cream, white chocolate concentrate, frosting, gum, yoghurt candy, hard candies and chewy candies, were investigated for this purpose. The crystalline structure and particle size of TiO2 were determined by Powder X-ray Diffraction (PXRD) and Transmission Electron Microscopy (TEM). TEM images revealed that a few of the extracted nanoparticles had a rod-like shape, but most were spherical. Also, the size of the TiO2 particle had a wide distribution between 12 and 450 nm. Thus, to avoid human health risk, crucial factors such as size, and shape should be considered and regulated by food authorities.

Formulation of Natural Coffee Cream in Increasing Antioxidants as an Effort to Prevent Skin Aging

Skin aging is caused by the excessive production of free radicals in the body, thus causing damage to skin tissue; this also results in damage to skin collagen, which further accelerates the aging process of the skin. The purpose of this study was to determine the effect of giving coffee cosmetic creams on reducing superoxide dismutase (SOD) levels in the skin aging process. This study used a true experiment design with a post-test-only group design research design. The population in this study was an old female Wistar (Rattus norvegicus) weighing 200-250 grams and aged 14-16 months. The overall sample count was 24 female wistars divided for each group was 6 in 4 treatment groups. SOD level data were measured using the ELISA (Enzyme Linked Immune-Sorbent Assay) method. The data obtained were analyzed using the Kruskal Wallis Test and the Mann Whitney Test. The results showed that there was a significant increase in SOD levels (p< 0.05), so it can be concluded that giving coffee cosmetic creams increases SOD levels, meaning that there is an increase in SOD or the main antioxidant enzyme that can ward off free radicals.

Genetic variation rs1121980 in the fat mass and obesity-associated gene (FTO) is associated with dietary intake in Koreans.

Fat mass and obesity-associated gene (FTO) is a well-known gene associated with body weight and obesity risk. Recent studies have suggested that genetic variations in FTO may play a role in the regulation of food preference and consumption. However, little is known with respect to Asian populations. This study examined whether rs1121980 C > T in FTO is associated with food intake in Koreans. This study was performed using data from the Korean Genome and Epidemiology Study (Ansan/Ansung cohort). Dietary intake was determined using the semi-food frequency questionnaire, and the FTO rs1121980 genotypes of 6,262 individuals (3,049 males and 3,213 females) were analyzed along with sex and body mass index (BMI). Genetic variation did not show a significant association with the population's energy-nutrient intake. However, female T allele carriers with BMI ≥ 25 consumed more blue fish and coffee, and their coffee creamer consumption was decisively higher than that of T allele non-carriers (P adjusted = 0.004). In males, the presence of the T allele showed a putative association with the consumption of sweets, snacks, and coffee creamer by the BMI level. The FTO rs1121980 variation was associated with a preference for foods particularly high in fat (e.g. coffee creamer, blue fish, sweets, and snacks) in Koreans; these preferences varied by sex and BMI.

Migration of styrene oligomers from food contact materials: in silico prediction of possible genotoxicity

Styrene oligomers (SO) are well-known side products formed during styrene polymerization. They consist mainly of dimers (SD) and trimers (ST) that have been shown to be still residual in polystyrene (PS) materials. In this study migration of SO from PS into sunflower oil at temperatures between 5 and 70 °C and contact times between 0.5 h and 10 days was investigated. In addition, the contents of SD and ST in the fatty foodstuffs créme fraiche and coffee cream, which are typically enwrapped in PS, were measured and the amounts detected (of up to 0.123 mg/kg food) were compared to literature data. From this comparison, it became evident, that the levels of SO migrating from PS packaging into real food call for a comprehensive risk assessment. As a first step towards this direction, possible genotoxicity has to be addressed. Due to technical and experimental limitations, however, the few existing in vitro tests available are unsuited to provide a clear picture. In order to reduce uncertainty of these in vitro tests, four different knowledge and statistics-based in silico tools were applied to such SO that are known to migrate into food. Except for SD4 all evaluated SD and ST showed no alert for genotoxicity. For SD4, either the predictions were inconclusive or the substance was assigned as being out of the chemical space (out of domain) of the respective in silico tool. Therefore, the absence of genotoxicity of SD4 requires additional experimental proof. Apart from SD4, in silico studies supported the limited in vitro data that indicated the absence of genotoxicity of SO. In conclusion, the overall migration of all SO together into food of up to 50 µg/kg does not raise any health concerns, given the currently available in silico and in vitro data.

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene: Results from Market Samples.

The European Food Safety Authority is re-evaluating styrene for assessing the safety of food contact materials (FCM) such as polystyrene (PS) and started a systematic review of the data on migration levels in food. A restriction for styrene is expected in the near future. The main food contact application of PS is dairy packaging, mainly at refrigerated storage. In this study, seventeen dairy products packed in PS taken from the Italian and German markets were investigated. Styrene concentrations in the refrigerated dairy products (yogurt, cream) ranged from 5 to 30 µg/kg at the best before date, while in single serving portions of coffee creamer, which were stored at room temperature until the best before date of approx. 190 days, 401 µg/kg were measured. Among several parameters, the ratio between the surface contact area of the package and the quantity of the food packed, the time/temperature conditions of production/filling and storage of the products were identified as the main factors influencing styrene migration into food under realistic conditions. Yogurts fermented in the pots for approximately 8 h at 40–50 °C showed higher styrene levels than those fermented in an incubator and filled at 20 °C. The fat content might influence the styrene level but the effect, if any, was too small in relation to the variability of other parameters. Levels of styrene migrating into 50% ethanol food simulant under standardized condition (10 days/40 °C) were found to be much higher than levels in refrigerated foods. This raises the question as to whether compliance testing for PS plastics should be adapted taking into consideration the correlation between migration testing by laboratory simulations and migration into real food.

Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review

Effects of Alternative Ingredients and Processing Conditions on the Quality of Liquid Non-dairy Coffee Creamer: A Review

Collagen supplements: trend or truth for the treatment of ageing skin in menopausal women?

In recent years, collagen drinks have become a popular supplement, which has been stimulating the appetites of collagen-conscious patients, due to their perceived health and beauty benefits. These beauty supplements are frequently promoted on social media and endorsed by celebrities for their glowing skin and the wrinkle-reducing results. With collagen shots, powders, capsules, gels, gummy sweets, chocolates and coffee creamers filling shop shelves and advertised on social media channels, it may be challenging to avoid being swayed by all the hype. This article aims to help us explore the science behind the hype and if collagen supplements are safe and effective to take and why.

A dumbbell-shaped stir bar made from poly(3,4-ethylenedioxythiophene)-coated porous cryogel incorporating metal organic frameworks for the extraction of synthetic phenolic antioxidants in foodstuffs

A dumbbell-shaped stir bar adsorbent of MIL-101 entrapped in PVA cryogel coated with poly(3,4-ethylenedioxythiophene) was fabricated to extract synthetic phenolic antioxidants in foodstuffs. The interconnected porous of cryogel allowed the entrapment of MIL-101 and enhanced the surface areas of poly(3,4-ethylenedioxythiophene) coating which facilitated multiple adsorptions. The fabricated adsorbent was characterized and measured the adsorption capacities for synthetic phenolic antioxidants. Extraction efficiency was optimized by evaluating the effect of adsorbent compositions, extraction time, stirring speed, sample pH, desorption conditions, sample volume and ionic strength. The analysis of extracted synthetic phenolic antioxidants was carried out using high performance liquid chromatography. The developed analysis method provided a wide linear range of 0.20 - 200 µg kg−1 for butylated hydroxyanisole and 0.50 - 200 µg kg−1 for tert‑butylhydroquinone and butylated hydroxytoluene. The limits of detection were between 0.05 and 0.15 µg kg−1. The developed stir bar adsorbent was utilized to extract these three synthetic phenolic antioxidants from juice, milk, infant formula and coffee creamer. Recoveries ranged from 87 to 101% with RSDs below 7%. The developed composite stir bar adsorbent was convenient to use, and good physical and chemical stability allowed efficient extraction for 12 extraction cycles.

Developed and rapid extraction of melamine in infant formulae by combined electromembrane with nanographene oxide reinforced hollow fiber

Melamine is a high nitrogen compound used as an adulteration to high protein foods such as infant formulae. There are many different methods for extraction and analysis of melamine which are time-consuming, complex, and need large volumes of organic solvents.A validated method for extraction and cleanup of melamine (MEL) in infant formulae, water, and powdered coffee creamer was developed using a Nanographene oxide (NGO) assisted with electromembrane extraction (NGO/EME) followed by HPLC-UV detection. Supported liquid membrane (SLM) with NGO was used as the adsorbent interface in this study. Synthesized NGO was characterized by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscope (SEM). Effective parameters such as voltage magnitude, SLM solvent, pH of acceptor and donor phases, extraction time, and stirring rate were optimized. The method provided the LOD and LOQ 0.03, and 0.1µg/kg in infant formula, respectively. The accuracy was in the satisfaction recovery rate between 106-109% with RSD 4.83-5.31 for infant formulae as well as the other tested matrices. The developed method based on NGO/EME extraction presents a reliable and rapid analysis for melamine in infant formula.

Annatto hypersensitivity after oral ingestion confirmed by placebo-controlled oral challenge

Natural dyes, in contrast to synthetic ones, can be a source of protein, so their consumption may be associated with immunoglobulin E (IgE)–dependent allergic reactions. Among natural dyes, symptoms were most often observed after carmine ingestion1 and only occasionally after annatto and concerned the skin, respiratory system, or even anaphylaxis. Annatto (E-160b) is a natural yellow-orange dye obtained from the seeds of the tropical tree Bixa orenella coming from the Americas.2 It is found as a colorant in many foods, such as cheese, margarine, breakfast cereals, grilled chicken, dressings, coffee creamers, mustard, colored rice, popcorn, ice cream, crackers, yogurts, cakes, jelly, and medicines.

Green coffee oil cream (Coffea arabica L.): healing potential of skin wounds of wistar rats

Objective: To evaluate the effect of 10% cream of green coffee oil on skin Wounds in Wistar Rats. Materials and Methods: We used 36 Wistar Rats, randomly divided between 3 groups: Inert Group (I, n = 12), Wounds were cleaned and treated with cream without the active ingredient once a day; Green Coffee (CV, n = 12), Wounds were cleaned and treated with 10% green coffee cream once a day; Dexpanthenol (SD, n = 12), Wounds were cleaned and treated with 5% Dexpanthenol once a day. As lesions had been generated by 8mm drilling, the same have been treated topically every day. On the 3rd , 7th and 14th day after Surgery, four Animals / group were sacrificed, or a Fragment of skin around the Wound was collected and processed histologically. Results: Green coffee cream is a 10% stimulus in the Repair process, such as Wounds without signs of infection, and an increase in the number of mononuclear Cells and fibroblasts (p 0.05), good entanglement of collagen Fibers and less healing time presented to the other studied groups. Conclusion: 10% green coffee oil has Pharmacological potential in the healing of skin Wounds.

Separation and size characterization of highly polydisperse titanium dioxide nanoparticles (E171) in powdered beverages by using Asymmetric Flow Field-Flow Fractionation hyphenated with Multi-Angle Light Scattering and Inductively Coupled Plasma Mass Spectrometry

The application of titanium dioxide as E171 food additive has become an issue of debate due to numerous reports that titanium dioxide nanoparticles (TiO2 NPs) inside the products may pose risks to human health. However, there is still a lack of an official standardized methodology for the detection and size characterization of TiO2 particles in foods containing E171. In this study, a method was presented for size characterization of TiO2 particles with various independent verifications in coffee creamer and instant drink powders, using Asymmetric Flow Field-Flow Fractionation hyphenated with Multi-Angle Light Scattering and Inductively Coupled Plasma Mass Spectrometry (AF4-MALS-ICP-MS). TiO2 particles from these products were well extracted, followed by their optimized AF4 separation using anionic surfactant Sodium Dodecyl Sulfate (SDS) (0.05%, pH 9) and mixed surfactant NovaChem (0.2%), respectively. Size determination of TiO2 NPs was conducted based on AF4 calibration with polystyrene nanospheres and verification with TiO2 NPs standard suspension of 100 nm under two different AF4 conditions. The TiO2 particle sizes detected ranged from 24.4 - 544.3 nm for coffee creamer and 27.7 - 574.3 nm for instant drink powders, with the TiO2 NPs detection recoveries of 75% and 92%, respectively. Hydrodynamic diameters from AF4 size calibration could be independently validated by the gyration diameters from online MALS measurement. The established approach was demonstrated to be reliable and pragmatic for size profiling of highly polydisperse TiO2 particles and thus useful for monitoring E171 in similar foodstuffs.

Development of Non-Dairy Creamer Analogs/Mimics for an Alternative of Infant Formula using Egg White, Yolk, and Soy Proteins

A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein, and their combinations, and their nutrient content, shelf-life, and flavor acceptability were compared. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were < 0.5% of total fat. The addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were < 0.4 mg/g for choline and 4 mg/g for lutein. The lutein in the products continued to decrease over the storage time, and only about 15-20% of the 0-month amounts were left after 3 months of storage. Although the TBARS values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and 55-75^oC was the optimal water temperature conditions to dissolve them. Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.