ArticleHeliyon2022
Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays.
Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed, 24 citations in OpenAlex.
- Increasing saltiness of salts (NaCl) using mid-infrared radiation to reduce the health hazards.Food science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Background: Coffee ( Objectives: In this work, we aimed to enhance the sensory characteristics and lower the caffeine content of tea and coffee by applying 2-6 μm mid-infrared wavelengths emitted through our recently invented Mid-Infrared Generating Atomizer (MIRGA) without creating any adverse effects. Methodology: Two methods were followed: Direct MIRGA spraying over the packaged coffee or tea powder packets, and direct MIRGA spraying over the liquid coffee or tea. Controls were maintained in both methods. The treated samples were subjected to organoleptic tests by an expert panel and consumers. Results: This study is supported by comprehensive field trials, including sensory attributes evaluation and laboratory analyses. In coffee, spraying resulted in 8% decaffeination and increase in theobromine and theophylline by 40% and 10-20%, respectively. In tea, caffeine and theobromine increased by 20-25% and 30%, respectively in addition to a 0.6-1.2% increase in thearubigins. A 20-30% lower amount of sprayed coffee or tea powder was required to prepare beverages with regular sensory characteristics. We have proven that the MIRGA technology applied to the products reduced the caffeine content in coffee, rendered them safe to consume, improved the taste and flavor, and induced health benefits. In addition, as the MIRGA platform contributed toward improving the product characteristics, it can also positively impact their price and affordability. Conclusion: Applications of MIRGA technique and its benefits can be potentially scaled up and utilized for a variety of products used in daily life.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.