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Aung Moon S, Wongsakul S, Kitazawa H, Kittiwachana S, Saengrayap R. Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage. Foods 2024; 13:2331. [PMID: 39123523 PMCID: PMC11311548 DOI: 10.3390/foods13152331] [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: 07/12/2024] [Revised: 07/21/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro® bags for 0, 5, 10, and 20 days under accelerated storage conditions at 30 °C, 40 °C, and 50 °C with relative humidity of 50%. A kinetic model was used to estimate the shelf life of the green coffee beans. DP recorded durability of 45.67, 29.9, and 24.92 days at 30 °C, 40 °C, and 50 °C, respectively, with HP 60.34, 38.07, and 19.22 days. Partial least squares (PLS) analysis was performed to build the models in order to predict the shelf life of coffee based on peroxide (PV) and thiobarbituric acid reactive substances (TBARS) values. In terms of prediction with leave-one-out cross-validation (LOOCV), PLS provided a higher accuracy for TBARS (R2 = 0.801), while PV was lower (R2 = 0.469). However, the auto-prediction showed good agreement among the observed and predicted values in both PV (R2 = 0.802) and TBARS (R2 = 0.932). Based on the variable importance of projection (VIP) scores, the ATR-FTIR peaks as 3000-2825, 2154-2150, 1780-1712, 1487-2483, 1186-1126, 1107-1097, and 1012-949 cm-1 were identified to be the most related to PV and TBARS on green coffee beans shelf life. ATR-FITR showed potential as a fast and accurate technique to evaluate the oxidation reaction that related to the loss of coffee quality during storage.
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Affiliation(s)
- Sai Aung Moon
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.A.M.); (S.W.)
| | - Sirirung Wongsakul
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.A.M.); (S.W.)
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Hiroaki Kitazawa
- Department of Food and Nutrition, Faculty of Human Sciences and Design, Japan Women’s University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan;
| | - Sila Kittiwachana
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Rattapon Saengrayap
- School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.A.M.); (S.W.)
- Coffee Quality Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Integrated AriTech Ecosystems Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand
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Zhai H, Dong W, Fu X, Li G, Hu F. Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods. Food Chem X 2024; 22:101286. [PMID: 38562182 PMCID: PMC10982556 DOI: 10.1016/j.fochx.2024.101286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/02/2024] [Accepted: 03/11/2024] [Indexed: 04/04/2024] Open
Abstract
UPLC-Q-TOF-MS and electronic tongue analysis were applied to analyse the metabolic profile and taste quality of Yunnan Arabica coffee under seven primary processing methods. The total phenolic content ranged from 34.44 to 44.42 mg/g DW, the e-tongue results revealed the strongest umami sensor response value in the sample prepared with traditional dry processing, while the samples prepared via honey processing II had the strongest astringency sensor response value. Metabolomics analysis identified 221 differential metabolites, with higher contents of amino acids and derivatives within dry processing II sample, and increased contents of lipids and phenolic acids in the honey processing III sample. The astringency and aftertaste-astringency of the coffee samples positively correlated with the trigonelline, 3,5-di-caffeoylquinic acid and 4-caffeoylquinic acid content. The results contributed to a better understanding of how the primary processing process affects coffee quality, and supply useful information for the enrichment of coffee biochemistry theory.
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Affiliation(s)
- Huinan Zhai
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
- Vocational and Technical College, Inner Mongolia Agricultural University, Baotou, Inner Mongolia 014109, China
| | - Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Xingfei Fu
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
| | - Guiping Li
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
| | - Faguang Hu
- Tropical and Subtropical Economic Crops Research Institute, Yunnan Academy of Tropical Sciences, Baoshan, Yunnan 678000, China
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Santanatoglia A, Alessandroni L, Fioretti L, Sagratini G, Vittori S, Maggi F, Caprioli G. Discrimination of Filter Coffee Extraction Methods of a Medium Roasted Specialty Coffee Based on Volatile Profiles and Sensorial Traits. Foods 2023; 12:3199. [PMID: 37685132 PMCID: PMC10486461 DOI: 10.3390/foods12173199] [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: 07/28/2023] [Revised: 08/09/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
An untargeted gas chromatography-mass spectrometry (GC-MS) approach combined with sensory analysis was used to present the effects of different extraction methods (i.e., Pure Brew, V60, AeroPress, and French Press) on specialty graded Coffea arabica from Kenya. Partial Least Square Discriminant analysis and hierarchical clustering were applied as multivariate statistical tools in data analysis. The results showed good discrimination and a clear clustering of the groups of samples based on their volatile profiles. Similarities were found related to the filter material and shape used for the extraction. Samples extracted with paper filters (V60 and AeroPress) resulted in higher percentages of caramel-, and flowery-related compounds, while from metal filter samples (Pure Brew and French Press), more fruity and roasted coffees were obtained. Discriminant analysis allowed the identification of eight compounds with a high VIP (variable important in projection) discriminant value (i.e., >1), with 2-furanmethanol being the main feature in discrimination. Sensorial analyses were carried out through an expert panel test. The main evaluations revealed the French Press system as the lowest-scored sample in all the evaluated parameters, except for acidity, where its score was similar to V60. In conclusion, the data obtained from GC-MS analyses were in line with the sensorial results, confirming that the extraction process plays a fundamental role in the flavor profile of filter coffee beverages.
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Affiliation(s)
- Agnese Santanatoglia
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Laura Alessandroni
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
| | - Lauro Fioretti
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Gianni Sagratini
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
| | - Sauro Vittori
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
- Research and Innovation Coffee Hub, Via Emilio Betti 1, 62020 Belforte del Chienti, Italy
| | - Filippo Maggi
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
| | - Giovanni Caprioli
- Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri 9/B, 62032 Camerino, Italy; (A.S.); (L.A.); (G.S.); (S.V.); (G.C.)
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Girón-Hernández J, Pazmino M, Barrios-Rodríguez YF, Turo CT, Wills C, Cucinotta F, Benlloch-Tinoco M, Gentile P. Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes. Heliyon 2023; 9:e17736. [PMID: 37449143 PMCID: PMC10336596 DOI: 10.1016/j.heliyon.2023.e17736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 06/12/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
Biomass resulting from food production represents valuable material to recover different biomolecules. In our study, we used apple pomace to obtain pectin, which is traditionally extracted using mineral acids. Our hypothesis consisted of carrying out extractions with organic acids, assisted by ultrasound, by varying processing parameters including time, temperature, and type of acid. The analytical determinations of galacturonic acid content, methoxylation and esterification degree, ζ-potential and extraction yield were used as pectin quality indicators. Pectins extracted using treatment conditions with better performance were assessed biologically in vitro for their potential to be used in biomedical applications. Overall, the extracted pectin presented a galacturonic acid content, methoxylation and esterification degree ranged from 19.7 to 67%, 26.8-41.4% and 58-65.2% respectively, and were negatively charged (-24.1 to -13.2 mV). It was found that factors of time and temperature greatly influenced the response variables excepting the esterification degree, while the acid type influenced the ζ-potential, methoxylation and esterification degrees. Additionally, it was seen that the longer extraction time (50 min) and higher temperature (50 °C) exhibited the better extraction yield (∼10.9%). Finally, the selected pectin showed high cytocompatibility up to 500 μg/mL of concentration when seeded with Neonatal Normal Human Dermal Fibroblasts.
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Affiliation(s)
- Joel Girón-Hernández
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Michelle Pazmino
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Yeison Fernando Barrios-Rodríguez
- Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, 410007 Neiva, Colombia
| | - Chiara Tonda Turo
- Department of Mechanical and Aerospace Engineering, Politecnico di Torino, 10129 Turin, Italy
| | - Corinne Wills
- School of Natural and Environmental Sciences, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
| | - Fabio Cucinotta
- School of Natural and Environmental Sciences, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
| | - Maria Benlloch-Tinoco
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Piergiorgio Gentile
- School of Engineering, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
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Wang Y, Wang X, Hu G, Zhang Z, Al-Romaima A, Bai X, Li J, Zhou L, Li Z, Qiu M. Comparative studies of fermented coffee fruits post-treatments on chemical and sensory properties of roasted beans in Yunnan, China. Food Chem 2023; 423:136332. [PMID: 37182497 DOI: 10.1016/j.foodchem.2023.136332] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 04/24/2023] [Accepted: 05/05/2023] [Indexed: 05/16/2023]
Abstract
In this study, medium roasted coffee with four different fermented coffee fruits post-treatments (dry, wet, semi-dry and hot air dry) was used as the material. Chemical profile and sensorial analysis were used to comprehensively analyze the effects of post-treatments on coffee flavor characteristics from multiple dimensions. A total of 31 water-soluble chemical components and 39 volatile compounds were identified in roasted coffee, and distinct post-treatments based on chemical orientation make coffee highly differentiated. In addition, the principal component analysis (PCA) of the chemical composition integrated data set showed that the first two principal components could explain 54.9% of the sample variability. All four post-treatments can be classified as "specialty coffees" according to the Specialty Coffee Association (SCA) protocol, with various organoleptic characteristics and flavor attributes. As a result, the fermented coffee fruits post-treatment method further determines the quality characteristics of coffee, thus meeting the needs of different niche markets.
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Affiliation(s)
- Yanbing Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR China
| | - Xiaoyuan Wang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China; Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China; College of Agriculture, Guangxi University, Nanning 530004, Guangxi, PR China.
| | - Guilin Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Zhirun Zhang
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Abdulbaset Al-Romaima
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Xuehui Bai
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Jinhong Li
- Dehong Tropical Agriculture Research Institute of Yunnan, Ruili 678600, Yunnan, PR China
| | - Lin Zhou
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Zhongrong Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China
| | - Minghua Qiu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, Yunnan, PR China.
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Yulia M, Suhandy D. Quantification of Corn Adulteration in Wet and Dry-Processed Peaberry Ground Roasted Coffees by UV-Vis Spectroscopy and Chemometrics. Molecules 2021; 26:molecules26206091. [PMID: 34684672 PMCID: PMC8539780 DOI: 10.3390/molecules26206091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/19/2021] [Accepted: 10/06/2021] [Indexed: 11/28/2022] Open
Abstract
In this present research, a spectroscopic method based on UV–Vis spectroscopy is utilized to quantify the level of corn adulteration in peaberry ground roasted coffee by chemometrics. Peaberry coffee with two types of bean processing of wet and dry-processed methods was used and intentionally adulterated by corn with a 10–50% level of adulteration. UV–Vis spectral data are obtained for aqueous samples in the range between 250 and 400 nm with a 1 nm interval. Three multivariate regression methods, including partial least squares regression (PLSR), multiple linear regression (MLR), and principal component regression (PCR), are used to predict the level of corn adulteration. The result shows that all individual regression models using individual wet and dry samples are better than that of global regression models using combined wet and dry samples. The best calibration model for individual wet and dry and combined samples is obtained for the PLSR model with a coefficient of determination in the range of 0.83–0.93 and RMSE below 6% (w/w) for calibration and validation. However, the error prediction in terms of RMSEP and bias were highly increased when the individual regression model was used to predict the level of corn adulteration with differences in the bean processing method. The obtained results demonstrate that the use of the global PLSR model is better in predicting the level of corn adulteration. The error prediction for this global model is acceptable with low RMSEP and bias for both individual and combined prediction samples. The obtained RPDp and RERp in prediction for the global PLSR model are more than two and five for individual and combined samples, respectively. The proposed method using UV–Vis spectroscopy with a global PLSR model can be applied to quantify the level of corn adulteration in peaberry ground roasted coffee with different bean processing methods.
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Affiliation(s)
- Meinilwita Yulia
- Department of Agricultural Technology, Lampung State Polytechnic, Jl. Soekarno Hatta No. 10, Rajabasa, Bandar Lampung 35141, Indonesia;
| | - Diding Suhandy
- Department of Agricultural Engineering, Faculty of Agriculture, The University of Lampung, Jl. Soemantri Brojonegoro No.1, Bandar Lampung 35145, Indonesia
- Correspondence: ; Tel.: +62-0813-7334-7128
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