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Li J, Wang W, Xu W, Deng Y, Lv R, Zhou J, Liu D. Evaluation of multiscale mechanisms of ultrasound-assisted extraction from porous plant materials: Experiment and modeling on this intensified process. Food Res Int 2024; 182:114034. [PMID: 38519197 DOI: 10.1016/j.foodres.2024.114034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 03/24/2024]
Abstract
Ultrasound-assisted extraction (UAE) is an intensified mass transfer process, which can utilize natural resources effectively, but still lacks detailed mechanisms for multiscale effects. This study investigates the mass transfer mechanisms of UAE combined with material's pore structure at multiscale. Porous material was prepared by roasting green coffee beans (GCB) at 120 °C (RCB120) and 180 °C (RCB180), and their UAE efficiency for phytochemicals (caffeine, trigonelline, chlorogenic acid, caffeic acid) were evaluated by experiment and modeling. Besides, the physicochemical properties, mass transfer kinetics, and multi-physical field simulation were studied. Results indicated that positive synergy effects on extraction existed between ultrasound and material's pore structure. Higher mass transfer coefficients of UAE (GCB 0.16 min-1, RCB120 0.38 min-1, RCB180 0.46 min-1) was achieved with higher total porosity (4.47 %, 9.17 %, 13.52 %) and connected porosity (0 %, 3.79 %, 5.98 %). Moreover, simulation results revealed that micro acoustic streaming and pressure difference around particles were the main driving force for enhancing mass transfer, and the velocity (0.29-0.36 m/s) increased with power density (0.64-1.01 W/mL). The microscale model proved that increased yield from UAE-RCB was attributed to internal convection diffusion within particles. This study exploited a novel benefit of ultrasound on extraction and inspired its future application in non-thermal food processing.
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Affiliation(s)
- Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province, Hangzhou 311300, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; School of Mechatronics and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Food Laboratory of Zhongyuan, Luohe 462044, China; The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province, Hangzhou 311300, China.
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Smrke S, Eiermann A, Yeretzian C. The role of fines in espresso extraction dynamics. Sci Rep 2024; 14:5612. [PMID: 38453983 PMCID: PMC10920694 DOI: 10.1038/s41598-024-55831-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Accepted: 02/28/2024] [Indexed: 03/09/2024] Open
Abstract
The impact of particle size distribution of coffee grounds on espresso extraction was explored. Finely ground coffee for espresso has a characteristically bimodal particle size distribution. For a given median grind size, different grinding technologies can yield a different share of fines (particles < 100 µm). We performed espresso extractions for a range of median particle sizes and systematically varying the share of fines by adding sieved fines to the coffee grounds. Dynamic beverage weights, extraction percentage, extraction time and dynamic headspace PTR-MS (proton-transfer mass spectrometer) analysis and sensory evaluation of the resulting brews were measured. We show that the share of fines plays a key role in the espresso extraction flow rate. An increase of share of fines decreases coffee bed permeability, leads to reduced flow rates and longer extraction times. A statistical model using partial least squares regression of the particle size distributions of coffee grounds confirms that fines decrease the coffee bed permeability. The PTR-MS analysis shows a non-linear increase of aroma compounds in the cup with increasing extraction yield. Our hypothesis is that both extraction efficiency and post-extraction evaporative losses of aroma compounds influence the final aroma compound concentrations in the cup.
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Affiliation(s)
- Samo Smrke
- Institute of Chemistry and Biological Chemistry, Coffee Excellence Center, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wädenswil, Switzerland.
| | | | - Chahan Yeretzian
- Institute of Chemistry and Biological Chemistry, Coffee Excellence Center, Zurich University of Applied Sciences, Einsiedlerstrasse 31, 8820, Wädenswil, Switzerland
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3
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Mo C, Johnston R, Navarini L, Liverani FS, Ellero M. Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations. Sci Rep 2023; 13:16374. [PMID: 37773195 PMCID: PMC10541431 DOI: 10.1038/s41598-023-42380-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Accepted: 09/09/2023] [Indexed: 10/01/2023] Open
Abstract
Coffee extraction involves many complex physical and transport processes extremely difficult to model. Among the many factors that will affect the final quality of coffee, the microstructure of the coffee matrix is one of the most critical ones. In this article, we use X-ray micro-computed (microCT) technique to capture the microscopic details of coffee matrices at particle-level and perform fluid dynamics simulation based on the smoothed particle hydrodynamics method (SPH) with the 3D reconstructured data. Information like flow permeability and tortuosity of the matrices can be therefore obtained from our simulation. We found that inertial effects can be quite significant at the normal pressure gradient conditions typical for espresso brewing, and can provide an explanation for the inconsistency of permeability measurements seen in the literature. Several types of coffee powder are further examined, revealing their distinct microscopic details and resulting flow features. By comparing the microCT images of pre- and post-extraction coffee matrices, it is found that a decreasing porosity profile (from the bottom-outlet to the top-inlet) always develops after extraction. This counterintuitive phenomenon can be explained using a pressure-dependent erosion model proposed in our prior work. Our results reveal not only some important hydrodynamic mechanisms of coffee extraction, but also show that microCT scan can provide useful microscopic details for coffee extraction modelling. MicroCT scan establishes the basis for a data-driven numerical framework to explore the link between coffee powder microstructure and extraction dynamics, which is the prerequisite to study the time evolution of both volatile and non-volatile organic compounds and then the flavour profile of coffee brews.
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Affiliation(s)
- Chaojie Mo
- Basque Center for Applied Mathematics (BCAM), Alameda de Mazarredo 14, 48009, Bilbao, Spain.
- Aircraft and Propulsion Laboratory, Ningbo Institute of Technology, Beihang University, Ningbo, 315100, People's Republic of China.
| | - Richard Johnston
- Faculty of Science and Engineering, Swansea University, Swansea, SA1 8EN, UK
| | | | | | - Marco Ellero
- Basque Center for Applied Mathematics (BCAM), Alameda de Mazarredo 14, 48009, Bilbao, Spain
- Zienkiewicz Centre for Computational Engineering (ZCCE), Swansea University, Bay Campus, Swansea, SA1 8EN, UK
- IKERBASQUE, Basque Foundation for Science, Calle de María Díaz de Haro 3, 48013, Bilbao, Spain
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4
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Schmieder BKL, Pannusch VB, Vannieuwenhuyse L, Briesen H, Minceva M. Influence of Flow Rate, Particle Size, and Temperature on Espresso Extraction Kinetics. Foods 2023; 12:2871. [PMID: 37569140 PMCID: PMC10418593 DOI: 10.3390/foods12152871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 08/13/2023] Open
Abstract
Brewing espresso coffee (EC) is considered a craft and, by some, even an art. Therefore, in this study, we systematically investigated the influence of coffee grinding, water flow rate, and temperature on the extraction kinetics of representative EC components, employing a central composite experimental design. The extraction kinetics of trigonelline, caffeine, 5-caffeoylquinic acid (5-CQA), and Total Dissolved Solids (TDS) were determined by collecting and analyzing ten consecutive fractions during the EC brewing process. From the extraction kinetics, the component masses in the cup were calculated for Ristretto, Espresso, and Espresso Lungo. The analysis of the studied parameters revealed that flow rate had the strongest effect on the component mass in the cup. The intensity of the flow rate influence was more pronounced at finer grindings and higher water temperatures. Overall, the observed influences were minor compared to changes resulting from differences in total extracted EC mass.
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Affiliation(s)
- Benedikt K. L. Schmieder
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Verena B. Pannusch
- Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Lara Vannieuwenhuyse
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Heiko Briesen
- Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Mirjana Minceva
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
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5
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Chemical composition and sensory profile of the Italian espresso coffee powder and beverage under different roasting conditions. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04213-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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6
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Angeloni G, Masella P, Spadi A, Guerrini L, Corti F, Bellumori M, Calamai L, Innocenti M, Parenti A. Using ground coffee particle size and distribution to remodel beverage properties. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04210-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
AbstractThis study examined the influence of ground coffee granulometry and particle distribution on extraction parameters. They have been investigated the physicochemical properties, and the bioactive and volatile compound content in coffee obtained by a conventional filter method, the French Press, as a function of particle size and distribution. Some samples have been used for the extraction the directly the grinding machine, set at different grinding grade, and other samples have been seed before the usage in order to reproduce samples at different particle size class very homogeneous. The results showed that bioactive and volatile compounds are released differently in the beverages depending on the specific particle size. The results have been demonstrated that a homogeneous grind was more deficient in bioactive compounds and total dissolved solids than a classical, bimodal grind. Moreover, extraction from a very fine homogeneous grind was poorest with respect to these compounds, despite the greater surface in contact with the solvent. Conversely, bimodal grinds obtained conventional by the grinding machine, which were more heterogeneous from a granulometric point of view, were found to be richer in volatile organic and bioactive compounds. The study highlights that the grind plays a key role in producing well-extracted coffee and, therefore, in making the most of the potential inherent in the roasted bean.
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Angeloni G, Guerrini L, Masella P, Dionisio A, Gatti R, Parenti A. Test of an innovative method to prepare coffee powder puck, improving espresso extraction reliability. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03868-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
AbstractCoffee powder is obtained with a grinding machine. Espresso coffee is prepared when hot water is forced under pressure through the puck of coffee powder, and the optimal espresso flow rate is 1 g s−1. However, this flow rate can change for different extractions, forcing baristas to frequently change the setup of the grinder. Grinding grade is one of the most important sources of variation in the quality of espresso. This study tests an innovative method to prepare coffee powder puck, designed to reduce variability in flow rate between extractions. The method is based on stratified layers of ground coffee with different granulometry, and it was tested in three trials with different coffees and grinders. The flow rate associated with the new method (Patent WO/2020/148258- PCT/EP2020/050773) was more stable than the rate in a conventional system, reliability was optimized by placing larger coffee particles at the bottom, and finer particles at the top of the filter basket.
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8
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Olechno E, Puścion-Jakubik A, Zujko ME, Socha K. Influence of Various Factors on Caffeine Content in Coffee Brews. Foods 2021; 10:1208. [PMID: 34071879 PMCID: PMC8228209 DOI: 10.3390/foods10061208] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/24/2021] [Accepted: 05/25/2021] [Indexed: 12/25/2022] Open
Abstract
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
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Affiliation(s)
- Ewa Olechno
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Anna Puścion-Jakubik
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
| | - Małgorzata Elżbieta Zujko
- Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland; (E.O.); (M.E.Z.)
| | - Katarzyna Socha
- Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland;
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9
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Hargarten VB, Kuhn M, Briesen H. Swelling properties of roasted coffee particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3960-3970. [PMID: 32337737 DOI: 10.1002/jsfa.10440] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 03/05/2020] [Accepted: 04/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND In this study, the swelling behavior of roasted coffee particles in water and particularly its impact on particle diameter is examined by applying laser-diffraction analysis and microscopy. Several potential influencing factors are investigated: initial particle size, roasting degree, and temperature. Additionally, the time dependency of swelling and particle shape is evaluated at two different temperatures. RESULTS We verify that particle erosion occurs - as observed by an increase of the fine particle fraction after wetting - and it is revealed that this effect is more pronounced with a rise in temperature. The total relative increase in particle size is determined as approximately 15% based on a broad range of different sized coffee grounds. It is demonstrated that the degree of swelling is independent of both the initial particle diameter and the roasting degree. The particle shape is found to be unaffected by swelling. This research reveals that swelling is initially quick, with 60-80% of the final steady-state diameter being reached after 30 s and completed after 4 min of wetting, i.e. within the timescale of conventional coffee brewing methods. CONCLUSION This work provides a better understanding of the impact of wetting as part of the coffee brewing process, thus aiding the design, modeling, and optimization of coffee extraction. It clarifies the strong deviation of previous results on coffee-particle swelling by considering particle erosion and degassing and provides a robust method for quantification. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Verena Bernadette Hargarten
- Chair of Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, Munich, Germany
| | - Michael Kuhn
- Chair of Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, Munich, Germany
| | - Heiko Briesen
- Chair of Process Systems Engineering, TUM School of Life Sciences, Technical University of Munich, Munich, Germany
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A Mechanistic Model of Mass Transfer in the Extraction of Bioactive Compounds from Intact Sorghum Pericarp. Processes (Basel) 2019. [DOI: 10.3390/pr7110837] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
The extraction of phytochemical compounds from intact red sorghum grains was developed as an alternative process for producing bioactive material in the pharmaceutical industry. A mechanistic model is needed to better understand the process and enable predictive simulations for designing commercial-scale extraction systems. This paper presents a mathematical model for predicting phytochemical concentrations in the solvent and inside the pericarp of the grain at different positions during the extraction. The model is based on the mass transfer mechanism from inside the pericarp to its solid surface by diffusion, and then from the surface to a solvent during the extraction of bioactive compounds. It was numerically solved while using finite-difference approximation. The parameters considered were effective diffusivity inside the pericarp (Dep), mass transfer coefficient from the pericarp surface to the solvent (kc), and distribution coefficient (H). The model simulates the extraction performance, including the yield and bioactive compounds’ concentrations in the extract and inside the pericarp at various positions and times. A sensitivity analysis of the changes in each involved parameter provided sufficient information for increasing the performance of the model. A validation test that compared the results of the simulation with those of established analytical solutions showed that the model has high accuracy. Hence, the model can be applied in quantitative evaluations to improve productivity in the pharmaceutical industry.
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12
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Cusielo KVC, da Silva ACDML, Tavares-Filho ER, Bolini HMA. Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso. J Food Sci 2019; 84:2628-2637. [PMID: 31441950 DOI: 10.1111/1750-3841.14773] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 06/30/2019] [Accepted: 07/25/2019] [Indexed: 01/02/2023]
Abstract
Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose-sweetened product and the possible sensory changes of the product. The addition of stevia with different rebaudioside A concentrations and sucralose to traditional and decaffeinated espresso coffee was studied, using the just-about-right scale and magnitude estimation method, to determine the ideal sweetness and the acceptance of the samples. The effect of the intensity of sensory attributes sweet taste, bitter taste, coffee flavor, and body in the acceptance was evaluated by penalty analysis. Decaffeinated presented proportionally lower sucrose concentration and sweetness equivalence than the traditional samples. Stevia concentrations were similar, despite the different rebaudioside A concentrations, for both traditional and decaffeinated samples, and rebaudioside A levels from stevia in espresso have no differences in sweetness intensity. Sucralose was the most intense sweetener in espresso. Although no differences were observed in the acceptance test in relation to appearance, aroma, and texture among the samples, the internal preference map showed segmentation of consumers with respect to the acceptability. This segmentation is more related to the type of sample than the added sweetener. Penalty analysis demonstrated that the most penalizing sensory characteristics were "coffee flavor" and "sweet," leading to a significant decrease in the acceptability of the samples. PRACTICAL APPLICATION: Conclusions obtained are important source of knowledge for the coffee industry, in the development and manufacture of beverages with coffee. The present findings can help to understand the behavior and the sensory properties of sweeteners. They provide knowledge about sensory perception of sweet and bitter tastes, and the factors that influence this perception and the sensory profile of the samples, once the behavior of sweeteners varies according to the product to which they are added.
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Moroney KM, O’Connell K, Meikle-Janney P, O’Brien SBG, Walker GM, Lee WT. Analysing extraction uniformity from porous coffee beds using mathematical modelling and computational fluid dynamics approaches. PLoS One 2019; 14:e0219906. [PMID: 31365538 PMCID: PMC6668809 DOI: 10.1371/journal.pone.0219906] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Accepted: 07/04/2019] [Indexed: 11/18/2022] Open
Abstract
Achieving a uniform extraction of soluble material from a porous matrix is a generic problem in various separation and filtration operations, with applications in the food processing, chemical and pharmaceutical industries. This paper describes models of fluid flow and transport of soluble material within a packed granular bed in the context of coffee extraction. Coffee extraction is described by diffusion of soluble material from particles of one or more representative sizes into fluid flowing through the packed bed. One-dimensional flow models are compared to computational fluid dynamics (CFD) models. A fine and a coarse coffee grind are considered. Model results are compared to experimental data for a packed cylindrical coffee bed and the influence of a change in geometry to a truncated cone is considered. Non-uniform flow in the truncated cone causes significant variation in the local extraction level. Coffee extraction levels during brewing are analysed using extraction maps and the degree of variation is represented on the industry standard coffee brewing control chart. A high variation in extraction yield can be expected to impart bitter flavours into the brew and thus is an important variable to quantify.
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Affiliation(s)
- Kevin M. Moroney
- Synthesis and Solid State Pharmaceutical Centre (SSPC), Bernal Institute, University of Limerick, Limerick, Ireland
- MACSI, Department of Mathematics and Statistics, University of Limerick, Limerick, Ireland
- * E-mail:
| | - Ken O’Connell
- Department of Chemical Sciences, University of Limerick, Limerick, Ireland
| | - Paul Meikle-Janney
- Dark Woods Coffee, Holme Mills, West Slaithwaite Road, Marsden, Huddersfield, United Kingdom
| | - Stephen B. G. O’Brien
- MACSI, Department of Mathematics and Statistics, University of Limerick, Limerick, Ireland
| | - Gavin M. Walker
- Department of Chemical Sciences, University of Limerick, Limerick, Ireland
| | - William T. Lee
- MACSI, Department of Mathematics and Statistics, University of Limerick, Limerick, Ireland
- University of Huddersfield, Huddersfield, United Kingdom
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Romualdo GR, Rocha AB, Vinken M, Cogliati B, Moreno FS, Chaves MAG, Barbisan LF. Drinking for protection? Epidemiological and experimental evidence on the beneficial effects of coffee or major coffee compounds against gastrointestinal and liver carcinogenesis. Food Res Int 2019; 123:567-589. [PMID: 31285007 DOI: 10.1016/j.foodres.2019.05.029] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/15/2019] [Accepted: 05/20/2019] [Indexed: 02/07/2023]
Abstract
Recent meta-analyses indicate that coffee consumption reduces the risk for digestive tract (oral, esophageal, gastric and colorectal) and, especially, liver cancer. Coffee bean-derived beverages, as the widely-consumed espresso and "common" filtered brews, present remarkable historical, cultural and economic importance globally. These drinks have rich and variable chemical composition, depending on factors that vary from "seeding to serving". The alkaloids caffeine and trigonelline, as well as the polyphenol chlorogenic acid, are some of the most important bioactive organic compounds of these beverages, displaying high levels in both espresso and common brews and/or increased bioavailability after consumption. Thus, we performed a comprehensive literature overview of current knowledge on the effects of coffee beverages and their highly bioavailable compounds, describing: 1) recent epidemiological and experimental findings highlighting the beneficial effects against gastrointestinal/liver carcinogenesis, and 2) the main molecular mechanisms in these in vitro and in vivo bioassays. Findings predominantly address the protective effects of coffee beverages and their most common/bioavailable compounds individually on gastrointestinal and liver cancer development. Caffeine, trigonelline and chlorogenic acid modulate common molecular targets directly implicated in key cancer hallmarks, what could stimulate novel translational or population-based mechanistic investigations.
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Affiliation(s)
| | | | - Mathieu Vinken
- Department of In Vitro Toxicology and Dermato-Cosmetology, Faculty of Medicine and Pharmacy, Vrije Universiteit Brussel, Brussels, Belgium
| | - Bruno Cogliati
- Department of Pathology, School of Veterinary Medicine and Animal Science, University of São Paulo (USP), São Paulo, Brazil
| | - Fernando Salvador Moreno
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, Brazil
| | - María Angel García Chaves
- Department of Oncology, Biosanitary Research Institute of Granada (ibs.GRANADA), University Hospitals of Granada-University of Granada, Granada, Spain
| | - Luis Fernando Barbisan
- Department of Morphology, Biosciences Institute, São Paulo State University (UNESP), Botucatu, Brazil.
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15
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Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0381] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.
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16
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Bindes MMM, Cardoso VL, Reis MHM, Boffito DC. Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Hameed A, Hussain SA, Ijaz MU, Ullah S, Pasha I, Suleria HAR. Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors. Compr Rev Food Sci Food Saf 2018; 17:1184-1237. [PMID: 33350164 DOI: 10.1111/1541-4337.12365] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 11/30/2022]
Abstract
The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.
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Affiliation(s)
- Ahsan Hameed
- Laboratory for Yeast Molecular and Cell Biology, The Research Center of Fermentation Technology, School of Agricultural Engineering and Food Science, Shandong Univ. of Technology, Zibo, Shandong, 255000, China.,National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Syed Ammar Hussain
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Muhammad Umair Ijaz
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Key Laboratory of Meat Processing & Quality Control, College of Food Sciences, Nanjing Agriculture Univ., Jiangsu, P.R China
| | - Samee Ullah
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan.,Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong Univ. of Technology, Zibo, P.R. China
| | - Imran Pasha
- National Inst. of Food Science & Technology, Univ. of Agriculture Faisalabad, Pakistan
| | - Hafiz Ansar Rasul Suleria
- UQ Diamantina Inst., Translational Research Inst. Faculty of Medicine, The Univ. of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD, 4102, Australia.,Dept. of Food, Nutrition, Dietetics and Health, Kansas State Univ., Manhattan, Kans., 66506, U.S.A.,Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin Univ., Pigdons Road, Waurn Ponds, VIC, 3216, Australia
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Derossi A, Ricci I, Caporizzi R, Fiore A, Severini C. How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3198-3207. [PMID: 29230816 DOI: 10.1002/jsfa.8826] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 12/06/2017] [Accepted: 12/06/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Depending on geographical origin and cultural traditions, different brewing procedures are used all over the world to prepare a cup of coffee. In this work, we explored how three grinding levels of coffee powder and three coffee preparation methods - filtration (American), boiling (Turkish) and extraction under pressure (Espresso) - affect healthy compounds and physicochemical attributes in coffee served to consumers. RESULTS Grinding level slightly affected the quality of coffee, whereas the preparation method significantly influenced all in-cup attributes. When the content per cup was compared, the American coffee presented higher values of antioxidant activity and total phenol content than espresso and Turkish coffees. Caffeine content was 316, 112 and 64 mg for the American, Turkish and espresso coffee cup, respectively. CONCLUSION One American, three Turkish and five Espresso coffee cups contain similar amount of caffeine of 316, 336 and 320 mg, respectively which are below the maximum daily consumption (400 mg per day) suggested by the European Food Safety Authority. The extraction method affects the intake of bioactive and antioxidant substances with specific properties. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Antonio Derossi
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Ilde Ricci
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Rossella Caporizzi
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Anna Fiore
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Carla Severini
- Department of Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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Melrose J, Roman-Corrochano B, Montoya-Guerra M, Bakalis S. Toward a New Brewing Control Chart for the 21st Century. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5301-5309. [PMID: 29656646 DOI: 10.1021/acs.jafc.7b04848] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This paper describes new results from a base model of brewing from a bed of packed coffee grains. The model solves for the diffusion of soluble species out of a distribution of particles into the flow through the bed pore space. It requires a limited set of input parameters. It gives a simple picture of the basic physics of coffee brewing and sets out a set of reduced variables for this process. The importance of bed extraction efficiency is elucidated. A coffee brewing control chart has been widely used to describe the region of ideal coffee brewing for some 50 years. A new chart is needed, however, one that connects actual brewing conditions (weight, flow rate, brew time, grind, etc.) to the yield and strength of brews. The paper shows a new approach to brewing control charts, including brew time and bed extraction efficiency as control parameters. Using the base model, an example chart will be given for a particular grind ratio of coarse to fine particles, and an "espresso regime" will be picked out. From such a chart yield, volume and strength of a brew can be read off at will.
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Affiliation(s)
- John Melrose
- Jacobs Douwe Egberts R&D GB, Limited , Ruscote Avenue , Banbury , Oxfordshire OX16 2QU , United Kingdom
| | - Borja Roman-Corrochano
- Jacobs Douwe Egberts R&D GB, Limited , Ruscote Avenue , Banbury , Oxfordshire OX16 2QU , United Kingdom
| | - Marcela Montoya-Guerra
- Jacobs Douwe Egberts R&D GB, Limited , Ruscote Avenue , Banbury , Oxfordshire OX16 2QU , United Kingdom
| | - Serafim Bakalis
- Centre for Formulation Engineering, Department of Chemical Engineering , University of Birmingham , Edgbaston, Birmingham B15 2TT , United Kingdom
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