Search results for "coffee"

Epidemiology of intensive care unit-acquired sepsis in Italy: Results of the SPIN-UTI network

2018

Background. Sepsis is the major cause of mortality from any infectious disease worldwide. Sepsis may be the result of a healthcare associated infection (HAI): the most frequent adverse events during care delivery especially in Intensive Care Units (ICUs). The main aim of the present study was to describe the epidemiology of ICU-acquired sepsis and related outcomes among patients enrolled in the framework of the Italian Nosocomial Infections Surveillance in ICUs - SPIN-UTI project. Study design. Prospective multicenter study. Methods. The SPIN-UTI network adopted the European protocols for patient-based HAI surveillance. Results. During the five editions of the SPIN-UTI project, from 2008 to…

Pesticide analysis in coffee leaves using a quick, easy, cheap, effective, rugged and safe approach and liquid chromatography tandem mass spectrometr…

2017

An analytical method using a quick, easy, cheap, effective, rugged and safe (QuEChERS) procedure for multi-residue determination of 52 pesticides in coffee leaf extractshas been developed and validated according to SANTE/11945/2015 guidelines. Different sorbent combinations for dispersive solid phase extraction (d-SPE) clean-up as well as dispersive liquid-liquid microextraction (DLLME) were tested. The relative standard deviations (RSDs) for the recovery of 87-94% of pesticides added to coffee leaf extracts,was ≤20% for samples spiked at concentrations up to 50ng*g-1 depending on the clean-up procedures. However, samples spiked with a 100ng*g-1 pesticide mixture gave RSDs>20% for most pest…

Reusing coffee ground waste in manufacture of novel sustainable product

2021

Coffee is one of the most important commodities in the world. Every year the coffee industry is responsible for generating a large amount of wastes, mainly Spent Coffee Grounds (SCGs). The traditional disposal of this residue into the environment should be avoided due to its toxicity and organic character. Because of the decrease in nonrenewable natural resources, society has been making a huge effort to valorize and reuse several types of wastes in the production of novel sustainable products. In this regard, construction is considered one of the most energy-intensive sectors. As a consequence, the goals of sustainability and energy efficiency must be prosecuted to achieve the results expe…

Architectural technologies for life environment: Spent coffee ground reuse in lime-based mortars. A preliminary assessment for innovative green therm…

2022

Spent coffee ground, the residue obtained from the brewing process, is the primary unavoidable (inedible) waste from the coffee consumption. As coffee production and beverage consumption are increasing worldwide, a more sustainable waste management is required since the usual disposal in landfill is a liability to both humans and the environment. This paper is aimed at showing a possible alternative reuse of coffee ground wastes in novel green building materials intended for thermo-plastering applications in construction, in a circular economy context. Coffee waste was used in various percentages (up to 17.5%) to assess the engineering performance of the produced bio-composite mortars. The …

Recover and reutilization of waste matter of coffee preparation. An experiment for Environmental Science Course

2001

This work is designed as an experience for organic and analytical chemistry laboratories involved in environmental science courses. It achieves the following goals: 1. It shows that environmental samples are not homogeneous (1). 2. It is possible to build up students’ confidence in manipulating everyday matter when they are beginning to study scientific subjects and to introduce some methods of sample preparation in analytical chemistry. 3. It demonstrates some fundamental analytical principles (acid–base and redox analysis, solid–liquid and liquid– liquid extraction, etc.). 4. It shows the importance of instrumental analysis, such as gas chromatography, atomic absorption spectroscopy and e…

Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PT…

2016

International audience

Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.

2016

International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices d…

Reply to Dal Moro

2013

PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO

2020

The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.

Green coffee, bioactive compounds’ analysis of experimental cultivation in Sicily: a new frontier in the Sicilian food sector

2023

Recently, climate change represents a new possibility for tropical cultivars fruit in Mediterranean areas. The focus of this work is the evaluation of the real possibility of coffee cultivation in Sicily, like coffee plants grown in tropical and subtropical regions. The objective was to evaluate plant adaptation to our climate and to study the chemical qualities of green coffee pulps and seeds: total phenolic content, antiradical capacity, fatty acids, amino acids, alkaloids, vitamins, proximate composition, polyphenolic profile and other bioactive compounds of cosmetic, pharmaceutical and agrary interest. Temperature, light and vegetative growth of Coffea arabica L. cv. “Caturra” plants we…