Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans

Bilge, Gonca; Yurdakul, Merve; Buzrul, Sencer; Bulut, Onur

doi:10.1007/s11947-022-02802-7

Cited by 10 publications

(7 citation statements)

References 50 publications

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“…The mass-solvent ratio with the most effective extraction was 0.75 g/mL and 30 s of blending which had the CGAs content of 9.8 μg/g. However, the results obtained in this study showed that an increase in the sample-solvent ratio leads to a higher concentration of CGAs [ 45 ].…”

Section: Extraction Of Chlorogenic Acids (Cgas) From Coffeementioning

confidence: 96%

“…The chemical properties of CGAs such as thermal stability, solubility, and oxidation-reduction reactions, need to be considered when combined with other substances [ 21 ]. Studies focused on the development of new extraction methods of CGA’s have been made over the last couple of decades, mainly focusing on increasing mass transfer and extraction yields while minimizing the use of toxic organic solvents and energy consumption [ 40 , 41 , 42 , 43 , 44 , 45 , 46 ].…”

Section: Extraction Of Chlorogenic Acids (Cgas) From Coffeementioning

confidence: 99%

“…Bilge et al [ 45 ] evaluated the effect of pulsed electric field on green and roasted C. arabica beans as a pretreatment by exposing them to monopolar pulses of 2 Hz with an interval of 0.5 s and generating an electric field of 28 kV/10 cm with water at 20 °C. The use of an electric field increased radical scavenging activity up to 31% and 11%, for green and roasted coffee beans, respectively, compared to untreated samples confirming that using electric pulses as a pretreatment before extraction can enhance the phenolic content extraction and reduce Maillard reaction products that occur at high temperatures of extraction and during the coffee roasting process.…”

Section: Extraction Of Chlorogenic Acids (Cgas) From Coffeementioning

confidence: 99%

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Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

et al. 2022

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The demand of foods with high antioxidant capacity have increased and research on these foods continues to grow. This review is focused on chlorogenic acids (CGAs) from green coffee, which is the most abundant source. The main CGA in coffee is 5-O-caffeoylquinic acid (5-CQA). Coffee extracts are currently the most widely used source to enhance the antioxidant activity of foods. Due to the solubility of CGAs, their extraction is mainly performed with organic solvents. CGAs have been associated with health benefits, such as antioxidant, antiviral, antibacterial, anticancer, and anti-inflammatory activity, and others that reduce the risk of cardiovascular diseases, type 2 diabetes, and Alzheimer’s disease. However, the biological activities depend on the stability of CGAs, which are sensitive to pH, temperature, and light. The anti-inflammatory activity of 5-CQA is attributed to reducing the proinflammatory activity of cytokines. 5-CQA can negatively affect colon microbiota. An increase in anthocyanins and antioxidant activity was observed when CGAs extracts were added to different food matrices such as dairy products, coffee drinks, chocolate, and bakery products. The fortification of foods with coffee CGAs has the potential to improve the functionality of foods.

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Section: Extraction Of Chlorogenic Acids (Cgas) From Coffeementioning

confidence: 96%

Section: Extraction Of Chlorogenic Acids (Cgas) From Coffeementioning

confidence: 99%

Section: Extraction Of Chlorogenic Acids (Cgas) From Coffeementioning

confidence: 99%

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Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

et al. 2022

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“…Energy input required for plant foods is generally between 1 to 15 kJ kg −1 . 22,23 Therefore, we selected to use the lowest specific energy (∼1 kJ kg −1 ) to achieve a minimal processing. Approximately 2500 g of vegetables were subjected to PEF in each batch.…”

Section: Pef Treatmentmentioning

confidence: 99%

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Öztürk,

Buzrul,

Bilge

et al. 2023

J Sci Food Agric

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BACKGROUNDPulsed electric field (PEF) has become a reality in the food industry as a non‐thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pre‐treatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV·cm‐1 of field strength was used as a pre‐treatment for shalgam juice and changes in control and PEF‐treated samples were monitored during fermentation and 70 days of cold storage (4 °C).RESULTSThe pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15‐3.39), titratable acidity (4.35‐5.49 g·L‐1), total phenolic content (279‐766 mg·mL‐1 GAE) and antioxidant activity (694‐2091 μmol Trolox·mL‐1) during storage was insignificant. PEF‐treated samples had lower total aerobic mesophilic bacteria (~ 9%) and lactic acid bacteria (~ 3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF.CONCLUSIONOur results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices.This article is protected by copyright. All rights reserved.

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“…It is well studied that variation in factors connected to coffee preparation (e.g. the blend composition, roast grade, grind, water temperature and pressure, percolation time and/ or beverage volume) can specially diversify the 'cup result', not only in terms of the flavour, aroma and chemical compounds, but also in terms of the characteristics of the different chemo-physical phases present in the beverage (foam, emulsion, suspension and solution) and in consequence their properties [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Using ground coffee particle size and distribution to remodel beverage properties

Angeloni

Masella

Spadi

et al. 2023

Eur Food Res Technol

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This 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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Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans

Cited by 10 publications

References 50 publications

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

Using ground coffee particle size and distribution to remodel beverage properties

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