Caffeinated and Cocoa Based Beverages: Volume 8. The Science of Beverages (The Science of Beverages, 8)

__Caffeinated and Cocoa Based Beverages, Volume Eight__ in __The Science of Beverages__ series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields. Cover CAFFEINATED AND COCOA BASED BEVERAGES Copyright Contributors Series Preface Preface Functional and Medicinal Properties of Caffeine-Based Common Beverages Coffee ( Coffea arabica and Coffea canephora) Coffee Chemical Constituents and Main Biological Activities Antitumor Coffee Activity Neuromodulatory Coffee Effects Coffee Drinking and Lower Risk of Suicide Antiinflammatory Coffee Effects Coffee and Prevention of Type 2 Diabetes Mellitus Black Tea ( Camellia sinensis) Black Tea ( Camellia sinensis), Main Characteristics and Chemical Matrix Black Tea as a Significant Bioactive Compound Antioxidant: The Main and More Explored Bioactive Property of Black Tea Upstream Pathways of Black Tea Controlling Inflammatory Activation Black Tea as a Preventive and Potential Natural Therapy Alternative for Cancer Neuroprotective Effect of Black Tea is Associated With Mitochondrial Function Recovery Green Tea ( Camellia sinensis) Green Tea Chemical Constituents and Main Biological Activities Green Tea and Cancer Neuroprotective Effects of Green Tea Green Tea, Diabetes, and Cardiovascular Diseases Green Tea and Age-related Macular Degeneration Yerba Mate ( Ilex paraguariensis) Yerba Mate Chemical Constituents and Main Biological Activities Effects of Yerba Mate Extracts on Obesity, Diabetes, and Cardiovascular Health Effects of Yerba Mate Extracts on Inflammation Effects of Yerba Mate Extracts on Mutagenesis Effects of Yerba Mate Extracts on Neurological Health Conclusion References Further Reading Quality and Safety Issues Related With the Presence of Biogenic Amines in Coffee, Tea, and Cocoa-Based Beverages Introduction BAs in Nervine Foods and Beverages Analytical Determination of BAs in Tea, Coffee, and Cocoa Derivatives Tea BAs in Tea Leaves BAs in Tea Infusions and Beverages Coffee BAs in Coffee Beans and Ground Coffee BAs in Coffee Brews Cocoa BAs in Cocoa Beans BAs in Cocoa-Based Products Conclusions References Further Reading Genetic and Phenotypic Diversity of Robusta Coffee (Coffea canephora L.) The Genetic Diversity of Robusta Coffee (Coffea canephora L.) Assessed by Simple Sequence Repeat Molecular Markers Introduction Materials and Methods Germplasm Collection DNA Extraction and Amplification Electrophoresis and Allele Coding Data Analysis Results Discussion Conclusion Phenotypic Diversity of Landraces of Robusta Coffee Introduction Materials and Methods Tree and Site Selection Morphological Data Scoring Harvesting and Drying Robusta Coffee Ripe Cherry Evaluating Green Bean Physical Characteristics Data Analysis Results Morphological Traits Multivariate Analyses of Phenotypic Parameters Physical Bean Parameters and Multivariate Analysis Discussion Conclusion References Further Reading Industrial Processing of CTC Black Tea Introduction Tea Statistics: Global Scenario Types of Processed Tea Composition of the Tea Shoot Components Processing of CTC Black Tea Plucking Manual Plucking Mechanical Plucking Withering Withering Systems Types of Withering Physical Withering Chemical Withering Biochemical Changes During Withering Influence of Withering on Other Processing Parameters Maceration CTC Process Factors Affecting CTC Operation Standard of Plucking and Leaf Quality Withering Preconditioning of Withered Leaf Feeding Rate Processing Environment Condition Machine Factor Fermentation Fermentation Process Development of Sensory Characteristics Color Aroma Taste Factors Affecting Fermentation Time Temperature Oxygen and Relative Humidity Drying Drying Methods Fluidized-Bed Dryer (FBD) Endless Chain Pressure (ECP) Dryer Factors Affecting Drying Sorting and Packing Health Benefits of Black Tea Conclusion References Caffeinated Beverages, Behavior, and Brain Structure Introduction History of Caffeine and Caffeinated Beverages Coffee Tea Cocoa Kola Nut Caffeinated Beverages: Sources, Plant Biology, Pharmacology, and Health Benefits Caffeine-Containing Plants: Biology and Morphology Coffee Plant Tea Plant Cocoa Tree Kola Nut Caffeine Content, Caffeinated Beverage Consumption, and Health Bioactive Compounds in Caffeinated Beverages Caffeinated Beverages and the Brain Coffee and the Brain Tea and the Brain Chocolate and the Brain Caffeine Caffeine Biosynthesis and Metabolism Caffeine: Mechanism of Action Caffeine Use in Children and Adolescents Caffeine, Behavior, and Brain Function Caffeine, Mood, and Anxiety Caffeine Effects on Learning and Memory Caffeine and Sleep Caffeine Dependence Caffeine Withdrawal Caffeine Tolerance Conclusion References Further Reading The Ability of Green Tea With Lowered Caffeine to Reduce Stress and Improve Sleep Introduction Green Tea Characteristics of Green Tea Types of Japanese Green Tea Effect of Water Temperature on Eluates From Green Tea Function of Theanine Function of Caffeine Function of Catechins Low-Caffeine Green Tea (LCGT) Preparation of LCGT Experimental Study of LCGT on Mice Psychosocial Stress on Mice Ingestion of Green Tea in Mice Antistress Effects of Green Tea Ingredients on Mice Clinical Study of LCGT 1: Students Participants and Procedure The Contents of Theanine, Caffeine, and Catechins in LCGT Measurement of Salivary α-Amylase Activity (sAA) and Subjective Stress Clinical Study of LCGT 2: Middle-Aged People Participants and Procedure Tea Components in LCGT and SGT Interaction Between sAA Level and LCGT Intake Effect of LCGT Intake on Sleep Effect of LCGT Intake on Subjective Stress and Fatigue Clinical Study of LCGT 3: Elderly People Participants and Procedure Effect of LCGT on sAA and Sleep Antistress and Sleep-Improving Effects of LCGT in Humans Discussion Future Perspectives Acknowledgments Conflict of Interest References Further Reading Caffeine and Kidney Diseases Introduction Caffeine and Renal Function Caffeine in Kidney Diseases Acute Kidney Injury (AKI) Rhabdomyolysis-Induced Renal Failure Glomerulosclerosis Chronic Kidney Disease (CKD) Diabetic Nephropathy (DN) Polycystic Kidney Disease (PKD) Kidney Stone Disease Analgesic Nephropathy and Drug-Induced Nephrotoxicity Renal Cell Carcinoma (RCC) Hemodialysis-Induced Restless Legs Syndrome (RLS) Kidney Transplantation Conclusions Acknowledgment References Caffeine in Beverages: Cardiovascular Effects Caffeine and Mechanisms of Action Caffeine and Risk Factors for Atherosclerosis Caffeine Effects on Endothelial Function Coffee and Coronary Artery Disease Caffeine and Blood Pressure Coffee and Arrhythmias Caffeine and Energy Drinks Coffee and Diabetes References Further Reading Analytical Approaches in Coffee Quality Control Introduction Crop Description and Worldwide Production Nutritional Value and Bioactive Composition of Coffea Main Varieties Carbohydrates Lipids Minerals Nitrogenous Compounds Phenolic and Other Acids Analytical Approaches to Assess Coffee Authenticity and Geographical Origin Destructive Methods Chromatographic Methods Other Techniques Nondestructive Methods Influence of Main Technological Processes on Coffee Quality Analytical Approaches to Evaluate the Influence of Drying Process on Coffee Quality Analytical Approaches to Evaluate the Influence of Roasting Process on Coffee Quality Establishment of Roasted Coffee Quality by Physical Measurements Establishment Roasted Coffee Quality by Chemical Measurements Analytical Approaches to Evaluate the Influence of Brewing Process on Coffee Quality Sensorial Analysis and Electronic Devices Conclusions References Spray-Freeze-Drying of Coffee Introduction Stages of Soluble Coffee Production by SFD Process Atomization Freezing Spray-Freezing Into Vapor Spray-Freezing Into Vapor Over Liquid Freeze Drying Vacuum FD Atmospheric Fluidized-Bed FD Subatmospheric Fluidized-Bed FD Quality Characteristics of Spray-Freeze-Dried Soluble Coffee Physical Characteristics of Spray-Freeze-Dried Soluble Coffee Moisture Content Solubility Bulk Density and Tapped Density Flowability Color Structural Characteristics of Spray-Freeze-Dried Soluble Coffee Surface Morphology and Internal Microstructure Particle Size and Shape Volatile Retention in Spray-Freeze-Dried Soluble Coffee Prospects for Future Research Conclusion References Further Reading Nutrients in Caffeinated Beverages—An Overview Introduction Tea Green Tea Nutrients Coffee Coffee Seed Types Carbohydrate and Sugar Mobilization of Coffee Green Coffee Soft Drinks Preservatives Alcoholic Beverages Chocolate Drinks Conclusion References Effects of Coffee on Intestinal Microbiota, Immunity, and Disease Introduction The Normal Human Gut Microbiota Dysbiosis of the Human Gut Microbiota Physiological Effects of Coffee Consumption Caffeine Chlorogenic Acids Others Coffee Consumption and Gut Microbiota Human Health and Disease Related to Gut Dysbiosis and Coffee Consumption Allergic Diseases Allergic Diseases and Gut Dysbiosis Allergic Diseases and Coffee Consumption Autoimmune Diseases Autoimmune Diseases and Gut Dysbiosis Autoimmune Diseases and Coffee Consumption Inflammatory Bowel Disease Inflammatory Bowel Disease and Gut Dysbiosis Inflammatory Bowel Disease and Coffee Consumption Obesity Obesity and Gut Dysbiosis Obesity and Coffee Consumption Type 2 Diabetes Mellitus Type 2 Diabetes Mellitus and Gut Dysbiosis Type 2 Diabetes Mellitus and Coffee Consumption Carcinogenesis Carcinogenesis and Gut Dysbiosis Carcinogenesis and Coffee Consumption Neurodegenerative Disease Alzheimer’s Disease Alzheimer’s Disease and Gut Dysbiosis Alzheimer’s Disease and Coffee Consumption Parkinson’s Disease Parkinson’s Disease and Gut Dysbiosis Parkinson’s Disease and Coffee Consumption Conclusions Acknowledgments Conflicts of Interest References The Microbiology of Cocoa Fermentation Introduction Cocoa Fermentation Microbial Biodiversity Yeasts Lactic Acid Bacteria and Acetic Acid Bacteria Factors Influencing the Microbial Diversity and Dynamics During Cocoa Fermentation General Aspects of Cocoa Fermentation Biochemistry and Genetics Yeast Fermentation Bacterial Fermentation Lactic Acid Bacteria Acid Acetic Bacteria Bacillus sp. Filamentous Fungi Approaches for Improvement of Cocoa Fermentation Yeast Starter Cultures The Yeasts Can Be Used as Starters in Combination With Bacteria Using Bacteria for Cocoa Fermentation Improvement Conclusions References Genetic Engineering in Coffee Introduction Coffea sp. Genetic Diversity of Coffea sp. as Revealed by the DNA Markers Conventional Breeding of Coffee In Vitro Coffee Cultivation: Useful Tool for Genetic Transformation of Coffee Somatic Embryogenesis Type of Explants Culture Media and Growth Regulators Anther and Pollen Culture Protoplast Culture Genetic Transformation of Coffee Genes of Interest for Genetic Engineering in Coffee Promoters Reporter Genes Methods Used in Genetic Transformation of Coffee Electroporation Biolistic Particle Delivery Agrobacterium System Co-Integration Binary Systems RNAi Technology Coffee Traits Subject to Genetic Engineering Low Caffeine Content The Resistance to Pests Pesticide Tolerance Fruit Ripening Disease Resistance Drought and Frost Tolerance Updates on C. arabica Genome Sequencing and Final Remarks References Further Reading Cocoa Industry—From Plant Cultivation to Cocoa Drinks Production Introduction General Description Processing of Cocoa Beans Fermentation Drying Roasting Alkalization Conching Composition Proteins and Amino Acids Theobromine and Caffeine Lipids Carbohydrates Phenolic Compounds Organic Acids Volatile Compounds and Flavor Substances Uses Chocolate Beverages Health Effects of Cocoa Potential Anticancer Compounds Cardioprotection Effects on Blood Pressure Antiinflamatory Effects Antiplatelet Activity Chemoprevention Neuroprotection Conclusions References Further Reading Index A B C D E F G H I J K L M N O P R S T U V W Y Back Cover

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact and health-related interference. The book presents evidence-based examples of the benefits of caffeinated and cocoa-based beverages and analyzes the latest trends in the industry that are essential for researchers in various fields of food and beverage development, including coverage of pharmaceuticals and the biomedical fields.

• Presents both functional and medicinal perspectives in beverage production
• Provides potential solutions for sustainable coffee and cocoa industry
• Includes novel research applications to foster research and product development

Caffeinated And Cocoa Based Beverages, Volume Eight In The Science Of Beverages Series, Covers One Of The Hottest Topics In The Current Beverage Industry. This Practical Reference Takes A Broad And Multidisciplinary Approach On The Production, Processing And Engineering Approaches To Caffeinated Drinks, Highlighting Their Biological Impact And Health-related Interference. The Book Presents Evidence-based Examples Of The Benefits Of Caffeinated And Cocoa Based Beverages And Analyzes The Latest Trends In The Industry That Are Essential For Researchers In Various Fields Of Food And Beverage Development, Including Coverage Of Pharmaceuticals And The Biomedical Fields. Presents Both Functional And Medicinal Perspectives In Beverage Production Provides Potential Solutions For Sustainable And Economic Management Of Wastes Includes Novel Research Applications To Foster Research And Product Development