Instant Coffee Research Articles

Formulation and Evalution of Herbal Beetroot Soap

The aim of our study was to develop the polyherbal hygienic soap by using cold process method and evaluate antimicrobial potential by agar Well diffusion method. Soap was prepared usin olive oil , Almond oil , Glycerine , Aloe Vera gel, Coffee powder , Vitamin E capsule, Glycerine soap base. Nosocomial infection has been recognized as a crucial issue in the outcome of hospital care, with Significant morbidity and mortality results. The primary routes of infection transmission to patients Are the hands of health-care workers. This also evokes utilization of antiseptics for hand- washing Purposes. Many of the antiseptics commercially available are sanitizers dependent on alcohol that Have certain shortcomings or harmful effects. Bacterial skin infections are most common amongst people, requiring significant attention for treatment and also for maintaining Healthy skin. Some herbal plant extracts and their oils were found to have antibacterial activity. The aim and objective of the present Study are to formulate and evaluate anti-bacterial herbal soapuse..

Analysis of Ash Content of Red Salak Bean Coffee (Salacca edulis) Based on Duration of Roasting Length

Maluku province, Seram district in the west, found a strawberry. Fruit is a tropical and horticultural commodity with a fairly high availability. Protein, ash, fat, and water are the closest analysis, carbohydrates as well as fiber. Coffee has a distinctive aroma from the coffee plant and contains high levels of caffeine compounds. The presence of this compound under certain conditions will make coffee unsuitable for consumption, so several types of coffee have emerged which are made from grains from certain plants. One of the potential seeds is snake fruit seeds. Coffee seeds are a new beverage product, the researchers used the old coagulation factor, because long coagulation will affect the formation of aroma and the color of the coffee powder produced will determine the characteristic taste of coffee, which is caused by long variations in coagulation times that vary. The results obtained are presented in the form of tables and analyzed descriptively. The resulting ash composition of red coffee seeds (Salacca edulis) based on different grain durations was 3.46% for 30 minutes, 4.24% for 60 minutes, and 4.70% for 90 minutes. The highest ash content found in red coffee was 4.70% and the lowest grain is 2.46%. Keywords: Red Salak, ash content, roasting duration

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.

Coffee substitutes: A review of the technology, characteristics, application, and future perspective.

Despite being one of the most frequently consumed beverages worldwide, there are concerns that excessive consumption of coffee can have adverse effects, especially concerning the addictive and stimulating effects of the alkaloid caffeine, which contributes to coffee's popularity. It is known to increase the risk of hypertension and heart rate among predisposed individuals, adversely affecting the nervous system. Even though they differ in nature from those found in coffee, coffee substitutes can be considered economically and health-wise as a favorable alternative to natural coffee brews. This review summarizes the state-of-the-art varieties of plants used as coffee substitutes and discusses their production technology, chemical composition, nutritional properties, health benefits, economic challenges, and rationale for choosing the plant as a substitute for coffee. Various instant products and coffee substitute blends are also available on the market especially based on different kinds of plants and herbs like ginger, rye, date pits, quinoa, lupine, chicory, barley, rye, oak, and so on. These coffee substitutes have several advantages especially having no caffeine and containing different beneficial phytochemicals, although the results of the difference between the levels of harmful compounds in coffee and coffee substitutes were contradictory. Therefore, it is no wonder that the development of coffee substitutes, which are beverages that are able to mimic the taste and aroma of coffee, is on the rise at present.

Cafestol and kahweol content in different specialty coffee brews: exploration by NMR analysis and evaluation of brewing parameters.

Cafestol and kahweol, two coffee diterpenes known for their health effects, were quantified in cups of Kenya specialty coffee prepared using eight different brewing methods: AeroPress, Chemex, Clever, V60, Moka, Ibrik, Pure Brew, and French press. High-resolution Nuclear Magnetic Resonance (NMR) spectroscopy was employed for this analysis, involving a straightforward sample preparation procedure with only an extraction step for lipid compounds. Statistical tools were utilized to examine the correlation between diterpene concentrations and each extraction feature, with a focus on the impact of brewing parameters. The results indicate that unfiltered brewing methods produce coffee with high concentrations of diterpenes, whereas paper-filtered methods result in significantly lower concentrations. The findings suggest that these compounds are present in the coffee cup as part of the suspended solids, and that filtration, pressurization, and coffee powder particle size are crucial parameters influencing their concentration.

Coffee and Risk of Pancreatic Cancer: Insights from Two-Sample and Multivariable Mendelian Randomization Analyses.

The association between coffee and pancreatic cancer risk has reported inconsistent results. Therefore, a Mendelian randomization (MR) study was undertaken to investigate the association between coffee and pancreatic cancer from a genetic perspective. In East Asian and European populations, independent genetic variants strongly associated with coffee were chosen as instrumental variables (IVs) from relevant genome-wide association studies (GWASs). GWAS data for pancreatic cancer were obtained from the JENGER (Japanese Encyclopedia of Genetic Associations by Riken) project and GWAS catalog database. Two-sample (TSMR) and multivariable Mendelian randomization (MVMR) analyses were conducted to investigate the genetically predicted causal relationship between coffee consumption and pancreatic cancer. A fixed-effect meta-analysis was employed to aggregate estimates from the two populations to reveal the overall association. Both in East Asian and European populations, an increase in coffee intake of a cup per day was not associated with pancreatic cancer risk, regardless of coffee type (including caffeine drinks, instant coffee, decaffeinated coffee, ground coffee, etc.). The results aligned with the findings of the meta-analysis (OR = 1.100, 95%CI = 0.862-1.403, p = 0.450). Also, for coffee intake with positive results in the TSMR analysis (OR = 1.739, 95%CI 1.104-2.739, p = 0.017), consistent negative results were observed after adjusting for potential confounders (smoking traits, drinking, type 2 diabetes, body mass index) in the MVMR analyses. This study found no genetically predicted causal relationship between coffee consumption and pancreatic cancer risk.

The Bitter Taste of Brazil's Temporary Import Ban on Robusta Coffee

ABSTRACTBrazil, a leading Robusta coffee producer and exporter, faced a significant drought in 2016–2017, which drastically reduced production and depleted stocks. Consequently, Brazil temporarily permitted the import of one million 60‐kg bags of Robusta coffee in the spring 2017. An import ban was imposed shortly afterward due to lobbying by domestic Robusta farmers. We examine the welfare and trade impacts of the drought and subsequent import ban on stakeholders in the Robusta bean and soluble coffee markets. The import ban improved the welfare of Brazilian Robusta producers by $174.85–$280.26 million, nearly offsetting the drought's effects. However, it increased unit cost for Brazilian soluble processors by 10% and reduced consumer surplus in Brazil by $108.35–$174.44 million. Deadweight losses remained minimal due to the markets' price inelasticity. Major Robusta exporters faced reduced exports to Brazil and up to 9% lower prices, losing 0.3363–0.7564 million 60‐kg bags. Additionally, foreign consumers of Brazilian soluble coffee lost $62–$107 million in welfare from higher prices. without the import ban, global stakeholders would have seen a $12.61/bag higher world bean price. The drought benefitted Robusta sellers outside Brazil but harmed net importers, even with the ban in place.

Quality Assessment of Sublimation of Hemp Extract

The article presents the results of a study on testing various options for sublimation of hemp extract and comparing the technical and chemical characteristics of the resulting sublimate. The purpose of this study was to find the most optimal drying mode for this extract, while preserving particularly valuable biologically active substances. These components are of particular value in hemp extract, which is necessary for the further preparation of such a product as instant coffee substitute. Due to the fact that this process is divided into several stages, namely drying in a water bath with evaporation of the extract to a certain density and subsequent lyophilization, there is a need to find a correlation between these operations and set specific time frames for them. Based on the results of the study, data were obtained on the optimal moisture content of the extract obtained after preliminary processing of the raw materials, data on a comparative analysis of various evaporation modes in a water bath are presented. Data on the temperature and pressure parameters used when using a lyophilizer and the characteristics of the intermediate product obtained after drying various options of the intermediate product are reflected. The article also reflects the data on the conducted analysis of humidity after evaporation and after sublimation: a comparative analysis of the studied options is given. The results of the analysis of various options of the finished sublimate and its technical characteristics, such as the final humidity of the sublimate, appearance, and time of complete dissolution are given. The best sublimation modification for the product in question is selected in the results of the work.

Standing out while fitting in: An objective measure of visual branding cohesion across a product portfolio

This research develops a new metric (PBCM) that can identify products within a portfolio that are eroding visual branding cohesion. We show how this new measure gives results equivalent to consumer evaluations of cohesion, without costly and time intensive data collection. The sampling frame for this research is 10 portfolios from five categories (dry dog food, instant coffee, toothpaste, shower gel and chewing gum) in the United Kingdom. In addition, 626 consumers were surveyed to investigate how PBCM affects a consumer’s ability to match an individual product back to its portfolio and recall the brand name. We find that products from high cohesion portfolios have significantly higher (17%) correct brand recall than those from low cohesion portfolios and are matched back to their portfolio by more than twice as many respondents (79% v 35%), significantly faster (2.3 vs. 3.8 minutes).

Pengaruh Brand Image terhadap Loyalitas Pelanggan yang Dimediasi oleh Kepuasan Konsumen Produk Luwak White Coffee Mahasiswa/I di Kota Cimahi

In 2023, instant coffee sales in Indonesia will reach 234 million liters, an increase of 4% compared to the previous year of 225 million liters. Therefore, coffee producers are always innovative to provide products with excellent taste and quality. However, sales of Luwak White Coffee in the 2021-2023 period experienced an average decline of -2.83% from the previous year. The influence of brand image on consumer loyalty is measured through the experiences of Luwak White Coffee students in Cimahi City. This research uses quantitative methods with descriptive analysis. The population studied were students being studied in Cimahi City, with a sample size of around 90 respondents selected using the purposive method. The data analysis techniques you mentioned, namely simple regression and Sobel test, are generally used to test relationships between variables in the context of statistical analysis using SPSS version 26. The results show that brand image influences consumer satisfaction, customer loyalty and consumer satisfaction significantly, and consumer satisfaction plays a role in balancing the influence of brand image on customer loyalty.

Investigation of Coffee Instant Premium by Subcritical Water Hydrolysis: Enhance of Caffeine and Antioxidant Contents

The current study observed a basic investigation into instant coffee production through subcritical water (SBW) hydrolysis. A series of SWB research in lab-scale were carried out to optimize the product qualities by adjusting the process parameters such as temperature, solvent amounts, and time for hydrolysis. The caffeine, antioxidant, pH changes, and morphologies of modified and unmodified coffee powder (commercial products) were also evaluated by SEM. The result showed that the optimum conditions were observed for SBW process at 170°C/11.18 ml/20 min with obtained 0.48 mg/ml and 29.40 µg/ml for antioxidant and caffeine, respectively. SEM images represented physical degradation of coffee extracted powder during hydrolysis. Further, the amount of coffee in the blend with mineral amount could be important sources of minerals to the human diet, as evident by EDX analysis. Further, the change of chemistry surface was also confirmed by FTIR. In summary, flow-through SBW hydrolysis of coffee extract promises for enhance caffeine and antioxidant.

Impact of self-induced anaerobiosis fermentation (SIAF) on chemical and sensorial characteristics of Coffea canephora

Coffea canephora is responsible for over 40% of global production and holds industrial relevance, especially in the production of soluble coffee. However, issues related to beverage quality still need improvement to meet the demand for high-quality coffees. This study investigated chemical and sensory changes in Coffea canephora var. conilon during Self-induced Anaerobiosis Fermentation (SIAF) versus Conventional processing, with or without starter yeasts. Hanseniaspora opuntiae and Meyerozyma caribbica populations were monitored using qPCR, while sugar and acid concentrations were measured by HPLC. Pulped coffees showed higher sugar consumption (71%–79%) than natural ones (12%–24%) during 72 h of SIAF, with lactic acid uniquely present in SIAF treatments. GC-MS identified 35 volatile compounds in roasted coffees, with esters and ketones differing between SIAF and Conventional treatments. Ethyl isovalerate and ethyl palmitate were found only in Natural SIAF inoculated with H. opuntiae, which received the highest cupping score (82 points). Consumers perceived all Natural SIAF coffees as distinct from Natural Conventional. In Natural SIAF coffee, H. opuntiae contributed to an exotic and fruity profile, while in Pulped SIAF, M. caribbica yielded a balanced and mild coffee. The SIAF method, with or without yeast addition, holds the potential for producing specialty Canephora coffee.

Pengaruh Social Media Marketing dan Inovasi Produk terhadap Minat Beli Ulang Kopi Bubuk Instan Nescafe di Kota Bandung

This research aims to analyse the impact of social media marketing and product innovation on the likelihood of repurchasing Nescafe instant coffee powder products in the city of Bandung. This research instrument has undergone rigorous testing to ensure its validity and reliability, including assessments of classical assumptions and multiple regression analysis. This instrument served as a data collection tool for respondents aged 17 years and older residing in the city of Bandung who have made a purchase of the Nescafe instant ground coffee product at least once, which is the subject of evaluation in this research. The research includes a total of 120 respondents. The data instruments are tested using the SPSS version 26 software tools, which is an analytical tool. The research findings indicate that Social Media Marketing and product innovation have a favourable and substantial impact on concurrent repurchase interest. What sets this research apart from prior studies is its focus on partial testing and the determination of the research locus specifically in the city of Bandung. The research aims to provide valuable insights for managers responsible for evaluating things, enabling them to develop effective plans or programmes

Effects of Dielectric Barrier Discharge Cold Plasma on the Extraction of Bioactive Compounds from Colombian Arabica Coffee Powder

Effects of Dielectric Barrier Discharge Cold Plasma on the Extraction of Bioactive Compounds from Colombian Arabica Coffee Powder

Eco-efficiency of coffee production and consumption in the UK at the product and sectoral levels

Coffee is one of the most consumed products globally, and yet its eco-efficiency is still unknown. To address this knowledge gap, this paper examines for the first time the life cycle eco-efficiency of different coffee drinks to identify the most sustainable options and opportunities for improvements in the coffee industry. Nine types of coffee are considered: espresso, latte, cappuccino, Americano, drip-filter, coffee pods, spray-dried and freeze-dried instant, and instant coffee mix. Taking a cradle-to-grave approach, the following life stages are included: coffee cultivation, production and consumption, and end-of-life valorisation of spent coffee grounds. The methodology follows the eco-efficiency ISO 14045 standard to measure the environmental efficiency of a system relative to the economic value it generates. The eco-efficiency is estimated at both the product (one serving) and sectoral (annual consumption) levels based on life cycle assessment (LCA), life cycle costing (LCC) and economic value added (VA). The results show that latte has the highest environmental impacts and LCC but it also has the highest VA at both the product and sectoral levels. Spray-dried instant coffee, on the other hand, has the lowest impacts but also the lowest VA, which makes it the least eco-efficient option. Espresso emerges as the most eco-efficient drink because it has moderate environmental impacts and high VA. Latte and coffee pods are the second most eco-efficient drinks, followed by cappuccino, Americano, and instant coffee mix. Valorising spent coffee grounds could reduce the environmental impacts, LCC and increase the VA at the sectoral level. For example, the climate change impact would be reduced by 80.5–132.1 kt CO2 eq./yr and primary energy demand by 0.9–2.3 PJ/yr while also increasing the VA by £50.2–95 M/yr. When compared to some other food sectors, coffee is 6.4 times more eco-efficient than cheddar cheese and 5.4 times than ice cream and biscuits, respectively. The findings of this study can be used to guide businesses, consumers and policy makers in identifying more eco-efficient coffee products and improving the environmental and economic sustainability of the coffee industry.

Association between coffee consumption and metabolic syndrome: A cross-sectional and Mendelian randomization study.

This study investigates the associations between coffee consumption and metabolic syndrome and its components, as well as the effect of milk, sugar, and artificial sweeteners on these associations. A cross-sectional analysis was conducted with 351805 UK Biobank participants. Coffee consumption data were collected via food frequency questionnaires and 24-h recall. Metabolic syndrome was identified through blood biochemistry and self-reported medication use. Odds ratios were calculated using multivariable logistic regression, and results were verified with two-sample Mendelian randomization. Consuming up to two cups of coffee per day was inversely associated with metabolic syndrome (1 cup/day: odds ratio [OR]: 0.88, 95% confidence interval [CI]: 0.85-0.92; 2 cups/day: OR: 0.90, 95% CI: 0.86-0.93). Higher intakes showed near-null associations. Mendelian randomization did not support a causal link between coffee intake and metabolic syndrome. Both self-reported and genetically predicted high coffee consumption (four cups per day or more) were associated with central obesity. The inverse association between coffee consumption and metabolic syndrome was more profound among drinkers of ground coffee than those of instant coffee. Results were similar when stratified by the use of milk and sugar, yet the use of artificial sweetener with coffee was positively associated with metabolic syndrome and all component conditions. Coffee consumption may increase the risk of central obesity but is unlikely to impact the risk of metabolic syndrome. The potential health effects of artificial sweeteners in coffee need further investigation.

Characterization of Robusta Coffee Powder with Addition of Palm Sugar and Vanilla Powder to Improve The Quality of Robusta Coffee (Coffea canephora Pierre)

Bondowoso Robusta Coffee is a type of Robusta coffee that has a distinctive taste and high quality. The distinctive taste and high quality are obtained from the results of harvest management and post-harvest processing in accordance with Standard Operating Procedures (SOP). This research will be carried out by testing the characteristics of Robusta ground coffee with a mixture of palm sugar and vanilla flavoring to improve the quality of Robusta ground coffee. This was done by knowing the physicochemical and organoleptic properties of the mixed Robusta ground coffee. The aim of this research is to determine the interaction between roasting level and the composition of palm sugar and vanilla powder on the physiochemical and organoleptic properties of 3 in 1 Robusta Coffee. This research uses an experimental plan arranged factorially with the basic pattern of a Completely Randomized Design (CRD) with 4 replications. This design has two factors, the first factor is the roasting level and the second is the mixture composition. The results of this research show (1) The interaction of Roasting Level and Mixture (palm sugar and vanilla powder) has no significant effect on all observed variables such as water content, Brix content, pH value, and powder bulk density. (2) The effect of the main level of roasting has a very significant effect on the observed variables of rainfall density and an insignificant effect on the variables of air content, Brix content and pH value. (3) The effect of the main mixture has a very significant effect on the observed variables of air content, Brix content and powder bulk density and has no significant effect on the variable pH value.

Coffee and its waste repel second-stage juveniles of Meloidogyne species and inhibit their infection of lettuce roots

Summary Second-stage juveniles (J2) of Meloidogyne species are known to be repelled by several compounds. Although such repellents could serve for nematode control, effective, practical and sustainable repellents are unknown. The present study tested instant coffee crystals (ICC) and a methanolic extract of spent coffee grounds (SCG) for their repellency against, and infection inhibition of, J2 of Meloidogyne species on agar plate assays. J2 of Meloidogyne javanica, M. hapla and M. marylandi were repelled by the SCG extract and ICC. When ICC were mixed with chemical J2 attractants, their attractiveness to M. javanica J2 was reduced or abolished. ICC and the SCG extract deposited near lettuce seedling roots on the agar plate reduced the number of M. javanica, M. incognita, and M. hapla J2 attracted to the root tips by 84.3-96.4%, decreased infection rates by 37.5-75.0%, and increased root length 1.3- to 2.8-fold compared to seedlings grown on the non-treated side of the same plate. Thoroughly mixing the SCG extract into the plated agar reduced the number of J2 of the three species attracted to lettuce root tips by 46.7-98.6% and the infection rate by 87.5-95.8%, and increased the root length of the seedlings up to 2.8-fold, although no nematicidal effect was found. The same SCG-treated agar plate reduced the attraction of M. javanica J2 to a chemical attractant. The results suggest that ICC and the SCG extract have repellent and infection-inhibitory activity against Meloidogyne J2 and are potential control means for Meloidogyne species.

A comparative study into the effect of spent coffee powder and ash on improving the mechanical properties of bitumen

Nowadays, waste and renewable materials are used to modify bitumen and asphalt, reduce costs, decrease the use of natural resources, and maintain ecological balance, and have thus received much attention. This study aimed to improve the rheological properties of bitumen and reduce spent coffee grounds' (SCG) waste by partially replacing it with SCG powder and ash. SCG powder and ash were added in percentages of 0, 1, 3, 5, and 8 wt percent of bitumen to check the properties of control and modified bitumens. Microstructural properties were evaluated by Fourier transform infrared spectroscopy, thermal gravimetric analysis, X-ray fluorescence spectroscopy (XRF), and scanning electron microscopy (SEM). Penetration, softening point, and ductility tests were performed to check the physical properties of bitumens, along with the storage stability test. Rheological tests (viscosity, bending beam rheometer (BBR), dynamic shear rheometer (DSR), multiple stress creep and recovery (MSCR), and linear amplitude sweep (LAS) were also carried out. According to the BBR results, adding SCG powder up to −12 °C and adding SCG ash up to −6 °C increased the resistance to low temperatures. Based on DSR and MSCR results, SCG, either in the form of ash or powder, increased the resistance to rutting, and adding SCG ash improved the high temperature performance of bitumen by 1 grade. At 64 °C, adding 8 % of SCG powder increased the rutting resistance by 43 %, and adding SCG ash raised the rutting resistance by about 113 %. LAS results also showed that SCG ash outperforms SCG powder in fatigue. Although both SCG powder and ash performed well in high, moderate, and low temperatures, SCG powder performed better in cold regions, and SCG ash performed better in regions with temperate and tropical climates.

Studi Karakteristik Fisikokimia dan Organoleptik Bubuk Kopi dari Biji Cacat Hitam Kopi Robusta dengan Perbedaan Suhu Penyangraian

This research studied the effect of the level of black coffee bean defects and roasting temperature on the physicochemical content of coffee powder and the organoleptic content of robusta coffee brewing. This research used a factorial Randomized Complete Block Design (RCBD) with two replications. Parameters in this study, namely moisture content, ash content, pH, caffeine content, color intensity, and sensory. Data analysis in this research used ANOVA at the 5% level and a DMRT follow-up test. The research result show that there is an interaction between the treatment of the type of defective beans and roasting temperature on moisture content, ash, pH, color intensity of robusta coffee powder, and organoleptic brewing of robusta coffee. Different types of defective beans significantly affected the moisture content, ash, pH, caffeine, and color intensity of robusta coffee powder, while differences in roasting temperature significantly affected the water content, ash, pH, caffeine, and color intensity of robusta coffee powder. The best treatment for all physicochemical and organoleptic parameters is partially black beans with a roasting temperature of 180 °C.