Effect of ultra high temperature (UHT) treatment on coffee brew stability

Abstract

In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 ºC for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 ºC. The UHT treatment keeps longer the typical acidity of the brews, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH · scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.

Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction

“…However, most of the L* values somewhat increased during storage. This result was not corresponded with Sopelana et al (2013) who reported that the L* value of coffee brews slightly decreased and is distributed between approximately 19.77 to 25.60 during storage at 4℃. The L* value of the milk beverages was higher than the results from Sopelana et al (2013).…”

“…This result was not corresponded with Sopelana et al (2013) who reported that the L* value of coffee brews slightly decreased and is distributed between approximately 19.77 to 25.60 during storage at 4℃. The L* value of the milk beverages was higher than the results from Sopelana et al (2013). It is thought that the L* values of this study were higher than that of the researchers due to the addition of milk in the sample for this study.…”

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

“…Furans, such as furfural, furfuryl alcohol, and furfuryl acetate, are responsible for toasted odour notes, such as burnt, caramellike, and smoke (Cheong et al, 2013;Roldán et al, 2003;Toci and Farah, 2008;Caporaso et al, 2014;Piccino et al 2014). Pirazines are a dominant group of volatile compounds in coffee aroma that are associated with roast and earth odour notes (Budryn et al, 2011;Cheong et al, 2013;Korhonová et al, 2009;Sopelana et al, 2013;Sunarharum et al, 2014).…”

“…It has been observed that the distribution of ice crystals of different sizes depends not only on the freezing rates but also on the sample size and freezing direction, among other variables (Hottot et al 2007). On the other hand, the sensory attributes of the coffee beverage is one of its most important quality parameters, consequently, sensory analysis is the most used technique to evaluate coffee quality (Cheong et al, 2013;MacLeod et al, 2006;Sopelana et al, 2013;Farah et al, 2006). However, there are few reported works on the efficacy of volatile compound preservation when using FC (Ramos et al, 2005).…”

Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds

“…Chlorogenic acid (3-caffeoylquinic acid), cryptochlorogenic acid (4-caffeoylquinic acid), neoclorogenic acid (5-caffeoylquinic acid) and caffeine are the major bioactive compounds present in coffee (Ferruzzi, 2010;Fujioka & Shibamoto, 2008;Sopelana et al, 2013;Vignoli et al, 2011). The block FC method has been shown to retain nutritional and functional properties of the product using low processing temperatures (Belén et al, 2013;Boaventura et al, 2012); however, this effect has not been tested for coffee extracts.…”