Safety of Food and Beverages: Coffee, Tea and Herbals, Cocoa and Derived Products

Stadler, Richard H.; Hughes, Georgina; Guillaume-Gentil, Olivier

doi:10.1016/b978-0-12-378612-8.00288-2

Cited by 9 publications

(6 citation statements)

References 12 publications

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“…For the most part, the presence of anti-nutritional factors in RCBP is associated with the toxic outcomes and poor nutritional score when used as feed substitutes for farm animals [15,16] . Likewise, the presence of Maillard reaction end-products/chemically modified by-products [2,[17][18][19][20][21] , heavy metal [22] , and microbial contaminations [12,14,[21][22][23][24][25] of diets containing PCB-BB and RCBP may provoke tissue lesions and organ damage.…”

Section: Introductionmentioning

confidence: 99%

Pathological research on acute hepatic and renal tissue damage in Wistar rats induced by cocoa

Ibegbulem

Chikezie

Dike

2016

Journal of Acute Disease

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A B S T R A C TObjective: To ascertain the functional integrity of renal and hepatic tissues of Wistar rats fed with processed cocoa bean-based beverages and raw cocoa bean products-containing diets by using biochemical and histological methods. Methods: Thirty Wistar rats were designated on the basis of experimental diets which were given for 28 days. At the end of the feeding period, blood samples were drawn, and renal and hepatic tissues were excised from the experimental rat groups for functional tests and histological examinations, respectively. Results: Serum alanine aminotransferase activities of the experimental rat groups showed no significant difference (P > 0.05) and were within a relatively narrow range of (32.17 ± 4.98) IU/L to (41.00 ± 10.85) IU/L, whereas serum aspartate aminotransferase activities gave wide variation within the range of (15.67 ± 2.13) IU/L to (34.83 ± 8.31) IU/L with P < 0.05. Serum bilirubin concentrations of experimental rat groups were less than 1 mg/dL. Serum total protein and albumin concentrations varied within a relatively narrow range. Serum creatinine concentration was significantly lower (P < 0.05) than serum urea concentration. Histology showed evidence of moderate disarrangement of hepatic tissue architecture and degenerated tubules as well as glomerular turfs. Conclusions: The pattern of alanine aminotransferase activity being more active than aspartate aminotransferase one in serum appeared to correlate with the extent of disarrangement of hepatic tissue architecture. The experimental rat groups exhibited no hyperbilirubinemia. Also, diets containing processed cocoa bean and raw cocoa bean products did not substantially interfere with the capacity of the hepatocytes to biosynthesize plasma proteins and the functionality of renal tissues.

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Section: Introductionmentioning

confidence: 99%

Pathological research on acute hepatic and renal tissue damage in Wistar rats induced by cocoa

Ibegbulem

Chikezie

Dike

2016

Journal of Acute Disease

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“…Coffee, cocoa, tea, and wine are globally popular beverages [1,2]. Their consumption is mostly driven by people's preferences; therefore, the sensory characteristics of the beverages, such as aroma, flavor, and texture, determine their quality.…”

Section: Introductionmentioning

confidence: 99%

Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger

Lee

Huang

Liu

et al. 2023

Foods

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Coffee flavor considerably depends on the fermentation process, with contributing factors including fermentation temperature, oxygen concentration, and microbial diversity. Efficient controlling of the fermentation can improve the quality of coffee beverages. Therefore, several studies on coffee fermentation processes have been conducted in various regions. The objective of this study was to assess the microbial diversity of coffee beans undergoing anaerobic fermentation at various temperatures (4 °C or 37 °C) and fermentation durations (12 h or 36 h) using full-length 16S rRNA sequencing. This analysis aimed to evaluate the inhibitory effects of the fermented metabolites against ochratoxin-producing Aspergillus niger. From our results, Acetobacter was identified as the dominant microbial community at higher fermentation temperatures, whereas Leuconostoc and Gluconobacter were the dominant genera at lower temperatures. However, at lower temperatures, changes in microbial communities were relatively slow. This study expands our knowledge of the microbial diversity involved in the anaerobic fermentation of coffee beans in Taiwan. The findings of this study can be used in future research to cultivate microorganisms linked to the quality and improve the quality of coffee beverages through fermentation.

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“…Tea is primarily produced from the leaves of the plant Camellia sinensis and is the oldest and a commonly consumed beverage in the world because of its refreshing effect and mild stimulant properties, as well as the medicinal and general health-promoting properties produced by three major characteristic secondary metabolites (catechins, theanine, and caffeine); tea has had enormous medical, economic, and cultural importance since ancient times [26,27]. Tea production is geographically limited to a few areas around the world.…”

Section: Introductionmentioning

confidence: 99%

“…Energies 2018, 11, x FOR PEER REVIEW 3 of 13 medical, economic, and cultural importance since ancient times [26,27]. Tea production is geographically limited to a few areas around the world.…”

Section: Introductionmentioning

confidence: 99%

Environmental Impact and Carbon Footprint Assessment of Taiwanese Agricultural Products: A Case Study on Taiwanese Dongshan Tea

Chen

Huang

et al. 2019

Energies

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Climate change is an important global environmental threat. Agriculture aggravates climate change by increasing greenhouse gas (GHG) emissions, and in response, climate change reduces agricultural productivity. Consequently, the modern agricultural development mode has progressively transformed into a kind of sustainable development mode. This study aimed to determine the environmental impact and carbon footprint of Dongshan tea from Yilan County. Environmental impact was assessed with use of SimaPro version 8.0.2 and IMPACT2002+. Results showed that climate change has the largest impact upon it in general, followed by human health, natural resources, and ecosystem quality. Furthermore, with use of the IPCC 2007 100a method for carbon footprint of products (CFP), conventional tea was found to have a CFP of 7.035 kgCO2-e, and its main contributors are the raw material (35.15%) and consumer use (45.58%) phases. From this case study, we found that the hotspots of the life cycle of environmental impact of Taiwanese tea mainly come from fertilizer input during the raw material phase, electricity use during manufacturing, and electricity use during water boiling in the consumer use phase (which contributes the largest impact). We propose the ways for consumers to use of highly efficient boiling water facilities and heating preservation, and the government must market the use of organic fertilizers in the national policy subsidies, and farmers have to prudent use of fertilizers and promote the use of local raw fertilizers, and engagement in direct sales for reducing the environmental impacts and costs of agricultural products and thus advancing sustainable agriculture development.

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Safety of Food and Beverages: Coffee, Tea and Herbals, Cocoa and Derived Products

Cited by 9 publications

References 12 publications

Pathological research on acute hepatic and renal tissue damage in Wistar rats induced by cocoa

Pathological research on acute hepatic and renal tissue damage in Wistar rats induced by cocoa

Microbial Diversity of Anaerobic-Fermented Coffee and Potential for Inhibiting Ochratoxin-Produced Aspergillus niger

Environmental Impact and Carbon Footprint Assessment of Taiwanese Agricultural Products: A Case Study on Taiwanese Dongshan Tea

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