User:SCGProject/Notebook/EBC 571/2021/09/15

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References Coffee Research

  1. ...customers are becoming more aware of the quality and provenance of the coffee in their cup...
  2. Roasted Arabica beans occupies the large space in coffee market as it provides a sweet, yet soft taste with low acidity levels. Arabica coffee beans are highly preferred by the coffee product market players due to its soft taste.
  1. With the easing of pandemic restrictions related to covid-19 and subsequent prospects of economic recovery, world consumption is expected to continue growing.
  2. In terms of market fundamentals, exports of all forms of coffee by all exporting countries to all destinations totalled 10.7 million 60-kg bags in July 2021, an increase of 1.7% compared with 10.5 million bags in July 2020. The level of total exports in July 2021 is 4.4% below the volume of11.9 million bags recorded in July 2019, before the pandemic.
  • Chamyuang, Sunita, et al. “Coffee Pectin Production: An Alternative Way for Agricultural Waste Management in Coffee Farms.” Science Asia, vol. 47, July 2021, pp. 90–95. EBSCOhost, doi:10.2306/scienceasia1513-1874.2021.S003.
  1. Coffee is one of the most favorite drinks consumed around the world. There are more than 120 varieties of coffee, but the two most popular are Coffea arabica, commonly known as Arabica, accounting for 60–80% of global coffee production, and Coffea canephora also known as Robusta, which accounts for 20–40% of production [1].
  • “Bugisu Project Coffee Is Putting an End to Waste and Turning Profits into Microfinance.” ABC Premium News. EBSCOhost, Accessed 15 Sept. 2021.
  1. Australians consume about 6 billion cups of coffee each year with 93 per cent of waste from coffee grounds ending up in landfill, according to a study by Planet Ark.
  • Siqueira, Jordana Herzog, et al. “Consumption of Alcoholic and Non-Alcoholic Beverages: ELSA-Brasil Results.” Ciencia & Saude Coletiva, vol. 26, no. suppl 2, Aug. 2021, pp. 3825–3837. EBSCOhost, doi:10.1590/1413-81232021269.2.30682019.
  1. Coffee, natural juice and soda were the most consumed non-alcoholic beverages and beer was the most prevalent alcoholic beverage
  • Motoki, Kosuke, et al. “Tasting Atmospherics: Taste Associations with Colour Parameters of Coffee Shop Interiors.” Food Quality & Preference, vol. 94, Dec. 2021, p. N.PAG. EBSCOhost, doi:10.1016/j.foodqual.2021.104315.
  1. Coffee is one of the world's most frequently consumed beverages, and coffee culture is an increasingly popular phenomenon across the world.
  • Cestari, Alexandre. “Development of a Fast and Simple Method to Identify Pure Arabica Coffee and Blended Coffee by Infrared Spectroscopy.” Journal of Food Science and Technology, vol. 58, no. 9, Sept. 2021, pp. 3645–3654. EBSCOhost, doi:10.1007/s13197-021-05176-4.
  1. Coffee is the second most consumed beverage in the world and Brazil is the biggest coffee producer. The main coffee species are Arabica ( Coffea arabica ) and Robusta ( Coffea canephora ). Arabica presents superior sensorial characteristics, as flavor and aroma, and Robusta is less expensive to produce.
  1. Coffee is the second most consumed beverage after water globally. There are abundant types of coffee from different regions with different roasting degrees. There are many literatures and researches have been done to investigate different aspect of coffee components. In this study, we focused on the NMR characterization of the coffee components from different five contents; Asia, Europe, Australia, South America and Africa.

References for extraction

  • Toda, Tatiane Akemi, et al. “Conventional and Pressurized Ethanolic Extraction of Oil from Spent Coffee Grounds: Kinetics Study and Evaluation of Lipid and Defatted Solid Fractions.” Journal of Supercritical Fluids, vol. 177, Nov. 2021, p. N.PAG. EBSCOhost, doi:10.1016/j.supflu.2021.105332.
  1. Oil extraction yields up to 96.8% were obtained using absolute and hydrous ethanol.
  • Valdés, Alberto, et al. “Isolation of Proteins from Spent Coffee Grounds. Polyphenol Removal and Peptide Identification in the Protein Hydrolysates by RP-HPLC-ESI-Q-TOF.” Food Research International (Ottawa, Ont.), vol. 137, Nov. 2020, p. 109368. EBSCOhost, doi:10.1016/j.foodres.2020.109368.
  1. For this aim, 5 mL of methanol:H2O:acetic acid (70:28:2, v/v/v) were added to 100 mg of defatted SCG, and a high intensity focused ultrasound (HIFU) probe (model VCX130, Sonics Vibra-Cell, Hartford, CT, USA) was used for 5 min with an amplitude of 30% (HIFU standard conditions if not specified elsewhere).