Fortified Espresso Coffee With Essential Oils: Compositional Analysis, Matrix Stability, and Antimicrobial...

Area of Science:

• Food Science and Technology
• Natural Products Chemistry
• Microbiology

Background:

• Essential oils (EOs) are recognized for their potential health benefits and antimicrobial properties.
• Incorporating EOs into food matrices like beverages can enhance their functional attributes.
• Espresso coffee serves as a common beverage base for exploring novel functional ingredients.

Purpose of the Study:

• To evaluate the physicochemical stability of espresso coffee enriched with EOs from Cymbopogon citratus, Citrus reticulata, and Peperomia inaequalifolia.
• To assess the antimicrobial potential of these EO-infused coffee beverages against Staphylococcus aureus.
• To determine the impact of EOs on key beverage parameters and the stability of major coffee metabolites.

Main Methods:

• Essential oils were extracted via hydrodistillation and characterized using GC-MS, FTIR, and DSC.
• Espresso coffee was formulated with varying EO concentrations (0.10-0.20% v/v).
• Physicochemical properties (pH, acidity, solids), phenolic content, antioxidant capacity, metabolite profiles (UHPLC), and antimicrobial activity (microdilution, disk diffusion) were analyzed.

Main Results:

• EO addition minimally affected coffee pH but increased acidity and soluble solids.
• Total phenolic content increased, particularly with Peperomia inaequalifolia EO.
• Cymbopogon citratus EO exhibited significant antimicrobial activity against Staphylococcus aureus, with a Minimum Inhibitory Concentration (MIC) of 2.5% v/v and Minimum Bactericidal Concentration (MBC) of 5% v/v.

Conclusions:

• Incorporating EOs into espresso coffee enhances antimicrobial properties while maintaining physicochemical stability.
• Cymbopogon citratus essential oil is a promising additive for developing functional coffee beverages.
• The study demonstrates the feasibility of creating enhanced functional beverages through EO fortification.