• Preventive Nutrition and Food Science
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• v.22 no.2
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• pp.100-106
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• 2017

To elucidate new biological ingredients in cold-brew coffee extracted with cold water, crude polysaccharide (CCP-0) was isolated by ethanol precipitation, and its immune-stimulating activities were assayed. CCP-0 mainly comprised galactose (53.6%), mannose (15.7%), arabinose (11.9%), and uronic acid (12.4%), suggesting that it might exist as a mixture of galactomannan and arabinogalactan. CCP-0 significantly increased cell proliferation on both murine peritoneal macrophages and splenocytes in a dose dependent manner. CCP-0 also significantly augmented nitric oxide and reactive oxygen species production by murine peritoneal macrophages. In addition, macrophages stimulated by CCP-0 enhanced production of various cytokines such as tumor necrosis factor-${\alpha}$, interleukin (IL)-6, and IL-12. In an in vitro assay for intestinal immune-modulating activity, CCP-0 showed higher bone-marrow cell-proliferation activity through Peyer's patch cells at $100{\mu}g/mL$ than the negative control. These results suggest that CCP-0 may potentially enhance macrophage functions and the intestinal immune system.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.342-346
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• 2021

Cold brew coffee extracted from cold water for a long time has drawn public concern over hygiene. This study was carried out to investigate the microbiological contamination levels and caffeine contents in cold brew coffee. A total of 75 cold brew coffees were purchased from offline and online sources. As a result, the average number of bacteria in samples purchased online was 1.14 log CFU/mL (0-6.57 log CFU/mL), while bacteria were not detected in samples purchased offline. Therefore, stricter surveys are required to avoid the food contamination. However, Esherichia coli and nine types of foodborne pathogens were not detected in all samples. The average caffeine content of the samples was 1.6 mg/mL (384 mg/240 mL), so the caffeine almost reached to acceptable daily intake levels (400 mg for adults). However, ten products did not provide any precautions for consumer safety, so improvement of the system is needed. This monitoring data can contribute to the protection of consumer rights and improvement in the safety of cold brew coffee.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.504-510
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• 2019

The purpose of this study was to compare the effects of soaking and ultrasonic extraction by observing the change of contents with extraction time of physicochemical properties (solid content, colorness, caffeine, chlorogenic acid, total polyphenols, DPPH, and ABTS). As a result of the analysis, solid content increased with longer extraction time and the whiteness tended to decrease with longer extraction time. Conversely, the extraction of functional materials showed a tendency to increase as the extraction time increased. Caffeine reached the maximum value after two hours soaking, but showed the same result as one hour for sonication. Chlorogenic acid did not show difference from the content of coffee extracted for one hour soaking only by sonication extraction for 30 minutes. The total polyphenols eluted with approximately two hours of soaking even after 30 minutes of sonication. DPPH and ABTS were insignificant in their concentrations, but their antioxidative effect was more than two hours of soaking with only 30 minutes of sonication. Sonication has a short time extraction from a functional aspect (caffeine content, chlorogenic acid, polyphenol content, and antioxidant capacity) and this experiment can provide basic data for the development of innovative recipes.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.537-543
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• 2023

This study monitored the caffeine content of ready-to-drink coffee and verified the appropriateness of the labeling. The caffeine content was analyzed using HPLC. The average caffeine content of cold brew coffee was 0.31-1.04 mg/mL, with an average of 0.55 mg/mL. The average content of product was 147.27 mg/bottle, and taking into account the recommended daily intake, an adult can consume 2.7 bottles. Americano coffee was 0.15-0.38 mg/mL, with an average of 0.28 mg/mL. The average content of product was 110.42 mg/bottle, and considering the recommended daily intake, an adult can consume 3.6 bottles. The caffeine content of decaffeinated cold brew coffee was 5.14 mg/bottle and compared to Americano coffee, more than 95% of the caffeine was removed. In addition, we verified the tolerance level of the total caffeine content in ready-to-drink coffee, and none of them exceeded 120%, signifying that all commercial products were effectively managed.

• Food Engineering Progress
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• v.22 no.4
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• pp.337-343
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• 2018

Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited anti-inflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor ${\alpha}$, interleukin $1{\beta}$, interleukin 6, and interferon ${\gamma}$. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.671-676
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• 2014

This study was designed to evaluate the changes in the physicochemical properties and antioxidant activity of Dutch coffee (cold brew) under different conditions of extraction and storage. Dutch coffee was extracted from ground coffee soaked in water at 4 or $20^{\circ}C$ and stored for 8 weeks at 4 or $20^{\circ}C$. The storage temperature affected the decline in pH and increase in acidity compared to the extraction temperature. The total phenol content partly decreased during the storage period. As the extraction temperature increased, the ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activities also increased; in fact, DPPH radical-scavenging activity showed a general increase. As the storage time prolonged, the caffeine content decreased, but the contents of caffeic acid and chlorogenic acid increased. The results for all kinds of samples indicated that the general bacterial count was <1 CFU/mL, which indicated that the coffee can be stored for and consumed within 8 weeks.