Słowik-Borowiec Magdalena, Oklejewicz Bernadetta, Wnuk Maciej
Faculty of Biotechnology, Collegium Medicum, University of Rzeszow, 1 Pigonia St., 35-310 Rzeszów, Poland.
Molecules. 2025 Jun 26;30(13):2749. doi: 10.3390/molecules30132749.
Specialty coffee commercialization has experienced a consistent upward trend over the past several years. The prevalence of specialty coffee consumption has increased considerably, particularly among younger demographics and people who engage in physical activities. Sellers are actively involved in the development of innovative formulas and modifications to maintain the competitiveness of their product in the market. Here, we propose a naturally infused caffeine drink with cascara extract as an alternative social beverage. This beverage was formulated using extracts derived from Arabica Ethiopia coffee beans and coffee cherry shells. The final cascara-infused caffeine drink comprises a 50% Ethiopian Arabica coffee infusion and a 50% coffee cherry shell infusion. This beverage is characterized by an average caffeine content of 0.28 mg/mL, a caffeic acid content of 0.24 mg/mL, and a chlorogenic acid content of 0.13 mg/mL. Furthermore, 100 mL of the cascara-infused coffee drink is enriched with polyphenol compounds at an amount of 80.6 mg of Gallic Acid Equivalents per liter (mg GAE/L), including 67.6 mg of catechin equivalent per liter (mg CAE/L) flavonoids. The formulation of the infused caffeine drink contains natural sugars such as glucose, sucrose, and fructose, in amounts of 0.17 mg/mL, 0.97 mg/mL, and 1.66 mg/mL, respectively. The developed procedure has the potential to enhance the coffee-sale market.
特种咖啡的商业化在过去几年中一直呈上升趋势。特种咖啡的消费普及率大幅提高，尤其是在年轻人群体和从事体育活动的人群中。卖家积极参与创新配方的开发和改进，以保持其产品在市场上的竞争力。在此，我们提出一种以卡斯卡拉提取物为原料的天然注入咖啡因饮料，作为一种替代性社交饮品。这种饮料是用来自埃塞俄比亚阿拉比卡咖啡豆和咖啡樱桃壳的提取物配制而成的。最终的卡斯卡拉注入咖啡因饮料包含50%的埃塞俄比亚阿拉比卡咖啡浸液和50%的咖啡樱桃壳浸液。这种饮料的特点是平均咖啡因含量为0.28毫克/毫升，咖啡酸含量为0.24毫克/毫升，绿原酸含量为0.13毫克/毫升。此外，100毫升的卡斯卡拉注入咖啡饮料每升富含80.6毫克没食子酸当量（mg GAE/L）的多酚化合物，包括每升67.6毫克儿茶素当量（mg CAE/L）的黄酮类化合物。注入咖啡因饮料的配方含有天然糖，如葡萄糖、蔗糖和果糖，含量分别为0.17毫克/毫升、0.97毫克/毫升和1.66毫克/毫升。所开发的工艺有潜力提升咖啡销售市场。
