• The Journal of the Convergence on Culture Technology
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• v.6 no.3
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• pp.275-282
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• 2020

Social interest on high-quality specialty coffee is increased due to customers' growing experience upon coffee and recent change of coffee culture, which is taking one step further from putting emphasis on not just price and quality but also psychological satisfaction. As a culture of drinking coffee and giving much value on its taste and flavor, a number of customers increasingly demand coffee which is probable to suit one's taste. Likewise, the number of specialty coffee shops is increasing with growing qualities of their coffee. Therefore, the purpose of this study is to analyze the main attributes of specialty coffee and to build a marketing system for specialty coffee shops. The text mining on domestic web portal sites by online big-data analysis is used to extract components of properties of specialty coffee and analyze the degree of how the elements affect the properties. According to the result of the study, words related to coffee taste, coffee beans and baristas were found to play a central role in the properties of specialty coffee.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.474-479
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• 2017

Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at $250^{\circ}C$ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were $0.9-1.0^{\circ}Bx$. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.4
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• pp.85-94
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• 2016

The purpose of this study was to characterize the coffee ground and its possibility to develop the antifungal activity. pH, EC, and Zn contents of the coffee ground from coffee shops were higher than those of commercial coffee ground, but there was no significant difference in $K_2O$, CaO, MgO, $Na_2O$, Mn contents. The antimicrobial activity of the water soluble extracts from the coffee shop and the commercial coffee ground were tested for six major plant pathogens, Rhizoctonia solani, Sclerotinia sclerotiorum, Fusarium oxysporum, Phytophthora capsici, Alternaria alternata, and Botrytis cinerea. The result showed that there was reliable antifungal activity against all of tested plant pathogenic fungi. The inhibition effects of coffee ground compost extract on the spore germination and zoospore formation were investigated. Water soluble extracts of the coffee ground compost mixture added with 10% sesame oil cake were significantly inhibited the growth of conidia germination of A. altanata and zoospore formation of P. capsici in vitro. For investigating the functional materials of coffee ground compost, it was measured the total polyphenolic compounds contents with 30 days interval during decomposing coffee ground for 90 days. The total polyphenolic content increased with decomposing periods, and it observed that the highest total polyphenolic content was $0.35{\pm}0.03mg\;GAE/g$ on the 90th day in the coffee ground compost added with 10% sesame oil cake.

• Food Science and Preservation
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• v.23 no.4
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• pp.560-567
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• 2016

Sensory evaluation, in vitro antioxidant activities and main compounds of coffee water-extract, coffee liqueur (CL) and coffee-ground liqueur (CGL) were investigated to consider their industrialization. Sensory evaluation showed that all groups of CGL without 25% CGL (3 month) were relatively higher than CL groups. Total phenolic compounds and in vitro antioxidant activities such as 1,1-diphenyl-2picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing/antioxidant power (FRAP) were also performed. The group of 35% CGL had higher total phenolic compounds than others, and the result of DPPH radical scavenging activity was similar to that of total phenolic compounds. In addition, 35% CGL is comparable to the FRAP of coffee water extract (CE). Qualitative and quantitative analysis using high-performance liquid chromatography (HPLC) were performed, and chlorogenic acid as a ployphenolic compound and caffeine as a nonpolyphenolic compound were detected in all samples. Moreover, the HPLC analysis showed that CGLs contain a larger amounts of chlorogenic acid (difference of 0.3~10.5%) and also greater amounts of caffeine (difference of 10.0~18.2%) more then CE. Consequently, these results suggest that coffee-ground as coffee by-products could be used as commercially available food substances because of its physiological molecules remained.

• Journal of Microbiology and Biotechnology
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• v.32 no.8
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• pp.1003-1010
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• 2022

The purpose of this study was to examine the phytochemical compounds and antibacterial activity of Coffea robusta leaf extract (RLE). The results indicated that chlorogenic acid (CGA) is a major component of RLE. The minimum inhibitory concentrations (MICs) of RLE against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Salmonella Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.

• Journal of People, Plants, and Environment
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• v.22 no.1
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• pp.39-52
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• 2019

To evaluate the protective effect of collagen peptide-coated coffee extract on skin aging, cell viability was measured with a MTT assay using cultured CCD-986sk fibroblasts, and its effect on wrinkles in the skin of hairless mice induced by UVB-irradiation was examined. In addition, its effect on procollagen synthesis and anti-oxidative, and its inhibitory activity against collagenase, elastase, tyrosinase and MMP-1 were analysed. After the 30-minute topical treatment, the animals were exposed to UVB irradiation (60-100 mJ/cm²) for 4 weeks and its intensity increased during the period. Under the experimental conditions set in this study, the skin thickness of hairless mice significantly decreased (11.8-21.3%) compared to the control group. Based on these results, the prolonged oral intake of a collagen peptide mixture with coffee is expected to significantly increase the synthesis of procollagen in dermal fibroblasts, thereby contributing to the alleviation of wrinkling and lowered elasticity due to structural damage to the dermal layer caused by UV. The oral intake of collagen-coated coffee contributes to increasing collagen biosynthesis in a dose-dependent manner and alleviates the symptoms of thickened keratin caused by UV irradiation. However, it did not inhibit the enzymes involved in skin aging, whitening, wrinkle improvement, and antioxidation. Based on the these results, it can be concluded that the intake of collagen peptide-coated coffee extract can be utilized as an alternative material for the prevention or treatment of diseases associated with photoaging.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.115-124
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• 2016

The purpose of this paper is to verify improvement of the basic quality of food resources and make the pork legs as the more advanced food products after taking special processing steps with the mixture of traditional medical herbs and hot water extracted coffee meal. The pH level of the pettitoes(Jokbal) showed the highest rate among the control group but it showed no statistical differences in the moisture content between the control and the pettitoes(Jokbal) processed with coffee waste extract as an additional component. In addition, the levels of crude fat and crude ash showed slight increases as the addition of the amount increase. In case of the proteins, however, tendency of slight was decreased but it was not significantly difference as the amount increases. The sodium rate in the pettitoes(Jokbal) was higher in the additional group than in the control group. Texture analysis showed a tendency of wide decrease in the hardness and chewiness depending on amount of the added coffee waste extract. On the other hand, as for the cohesiveness and springiness, there was no significant difference with the control group. In case of the lightness value, as the amount of added coffee waste extract is increased from 10% to 20% and 30%, the 'L' value was reduced significantly compared to that of the control. And the 'a' value was not significantly different compared to the coffee waste extract foil impregnated furniture control. But the 'b' values were significantly increased in accordance with the result of increasing the amount of control is at the lowest level. The result may come from the influence of coffee waste extract, which affects the color of the pettitoes(Jokbal). According to the sensory evaluation, the pork part with 10% of coffee waste extract showed the highest score in looking, chewiness, smell and preference, resulting in the improvement in quality of the pettitoes(Jokbal).

• Maxillofacial Plastic and Reconstructive Surgery
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• v.40
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• pp.44.1-44.17
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• 2018

Background: Coffee extract has been investigated by many authors, and many minor components of coffee are known, such as polyphenols, diterpenes (kahweol and cafestol), melanoidins, and trigonelline, to have anti-inflammatory, anti-oxidant, anti-angiogenic, anticancer, chemoprotective, and hepatoprotective effects. Therefore, it is necessary to know its pharmacological effect on hepatocytes which show the most active cellular regeneration in body. Methods: In order to determine whether coffee extract has a beneficial effect on the liver, 20 C57BL/6J mice were intraperitoneally injected once with dialyzed coffee extract (DCE)-2.5 (equivalent to 2.5 cups of coffee a day in man), DCE-5, or DCE-10, or normal saline (control), and then followed by histological observation and IP-HPLC (immunoprecipitation high performance liquid chromatography) over 24 h. Results: Mice treated with DCE-2.5 or DCE-5 showed markedly hypertrophic hepatocytes with eosinophilic cytoplasms, while those treated with DCE-10 showed slightly hypertrophic hepatocytes, which were well aligned in hepatic cords with increased sinusoidal spaces. DCE induced the upregulations of cellular proliferation, growth factor/RAS signaling, cellular protection, p53-mediated apoptosis, angiogenesis, and antioxidant and protection-related proteins, and the downregulations of NFkB signaling proteins, inflammatory proteins, and oncogenic proteins in mouse livers. These protein expression changes induced by DCE were usually limited to the range ± 10%, suggesting murine hepatocytes were safely reactive to DCE within the threshold of physiological homeostasis. DCE-2.5 and DCE-5 induced relatively mild dose-dependent changes in protein expressions for cellular regeneration and de novo angiogenesis as compared with non-treated controls, whereas DCE-10 induced fluctuations in protein expressions. Conclusion: These observations suggested that DCE-2.5 and DCE-5 were safer and more beneficial to murine hepatocytes than DCE-10. It was also found that murine hepatocytes treated with DCE showed mild p53-mediated apoptosis, followed by cellular proliferation and growth devoid of fibrosis signaling (as determined by IP-HPLC), and subsequently progressed to rapid cellular regeneration and wound healing in the absence of any inflammatory reaction based on histologic observations.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.143-154
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• 2017

This study was conducted to develop fabrics using non-toxic and eco-friendly natural dyes made from curcuma and coffee extract. The natural dyes were applied to non-printed cotton fabrics using the dip dyeing method, and the pattern was hand-printed onto the dyed fabrics to make dyed printed-fabrics. The four types of developed fabric samples were compared to analyze the effects of the dyeing materials and printing on the hygienic properties of curcuma- and coffee-dyed fabrics. The findings were as follows. First, air permeability of both curcuma- and coffee-dyed fabrics was greatly affected by the presence of patterns, although the type of dye did not seem to have an effect. Printing greatly reduced air permeability of the fabric, and coffee-dyed fabric showed greater reduction of dyeing method than curcuma-dyed fabric. Moisture regain also tended to decrease with printing, but the change was much smaller compared to air permeability. Second, increased UV blockage was observed in curcuma- and coffee-dyed fabrics with patterns compared to non-printed fabrics, showing that printing enhanced UV blocking. Third, deodorization rate tended to increase sharply for both curcuma- and coffee-dyed fabrics until 30 minutes and gradually increased thereafter to yield 30% for curcuma and 50% for coffee at 120 minutes, demonstrating higher deodorization of coffee dye. Coffee-dyed fabric showed an antibacterial rate about twice as high as that of curcuma-dyed fabric, and the observed data suggest that curcuma-dyed fabric had an insignificant level of antibiosis. Fourth, printing significantly enhanced wash, sunlight, and compound colorfastness of the two types of dyed fabrics. The effect of printing was most dramatic on sunlight and compound colorfastness, which are aspects in which natural dyed fabrics perform poorly in general. Eventually, the development and application of biologically- and environmentally-friendly fabrics with natural dyes correspond with increased interest towards the wellness and healthy attitudes of modern society.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.319-325
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• 2017

In this study, we optimized the coffee extraction conditions for instant coffee production in two stage percolators, which is the most common coffee extractor for instant coffee production. A central composite design was used to build mathematical model equations for response surface methodology (RSM). In these equations, the yield and overall acceptability of the coffee extracts were expressed as second-order functions of three factors, the feed water temperature, draw-off factor (DOF), and extraction time (cycle time). Based on the result of RSM, the optimum conditions were obtained with the use of desirability function approach (DFA) which find the best compromise area among multiple options. The optimum extraction conditions to maximize the yield and overall acceptability over 40% of yield were found with $163^{\circ}C$ of feed water temperature, 4.3 of DOF and 27 minutes of extraction time (cycle time). These results provide a basic data for the coffee extraction conditions for the competitive instant coffee in the industry.