Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach

Zhu, Min; Long, You; Ma, Yingjie; Huang, Yousheng; Wan, Yin; Yu, Qiang; Xie, Jianhua; Chen, Yi

doi:10.1016/j.foodchem.2022.132063

Cited by 19 publications

(15 citation statements)

References 32 publications

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“…In contrast to the previous overview of AA formation in various model systems and corresponding E a (48.5–277 kJ/mol) by De Vleeschouwer et al ( 30 ), much lower E a was obtained for our study, which probably resulted from the lower concertration of reactants we used. Meanwhile, a study about coffee showed that the E a values for the formation 5-HMF was calculated to be 47.31 117.38 kJ mol −1 ( 31 ), which can be explained by the matrix effect of the coffee system.…”

Section: Resultsmentioning

confidence: 99%

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach

Long²,

Li³

et al. 2022

Front. Nutr.

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In the “glucose-asparagine-linoleic acid” ternary system, a kinetic model approach was used to explore formation and elimination law of target hazards, including acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF), and their related precursors and intermediate products. The results showed that the elimination of glucose and asparagine and the formation of fructose (generated from glucose isomerization), 3-deoxyglucosone (3-DG), methylglyoxal (MGO), and glyoxal (GO), AA and 5-HMF followed first-order reaction kinetics with high fit coefficients (R2 > 0.9). In addition, the kinetic reaction rate constants increased as the increasing temperature, and all models followed the Arrhenius law. Results of statistical correlations analysis suggested that at lower temperature, the generic amino acid route and the specific amino acid route may paly crucial roles for the formation of AA and 5-HMF, while at high temperature a linoleic acid pathway may be predominantly involved.

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Section: Resultsmentioning

confidence: 99%

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach

Long²,

Li³

et al. 2022

Front. Nutr.

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“…Roasting causes chemical changes inside the green beans, which are rapidly brought to very high temperature. One of the principal changes is the reduction of bean weight due to water evaporation in the early stage of roasting; this phenomenon seen from another point of view is a drying process, where coffee beans lose between 5% and 12% of weight, dropping from 12% to 4–5% moisture content 39 . In employing a conventional equipment process for the drying of SCG by‐products, this is the first‐time, to the best of our knowledge, that barrel roaster equipment has been used to valorize SCG.…”

Section: Resultsmentioning

confidence: 99%

“…Dehydration of the spent coffee grounds by barrel coffee roaster technology It is well-known that barrel roasters are used to process green coffee beans, usually with temperatures in the range 180-250 °C and roasting times of 3-120 min. 39 Variations in the roast process are a function of desired coffee taste profile, where the most common coffee bean roasting categories of light, medium and dark. Roasting causes chemical changes inside the green beans, which are rapidly brought to very high temperature.…”

Section: Resultsmentioning

confidence: 99%

A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction

Osorio-Arias

Quintero²,

Velásquez³

et al. 2022

J of Chemical Tech & Biotech

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BACKGROUND:The main by-product of the coffee industry is spent coffee grounds (SCG). To the best of our knowledge, this is the first occasion where industrial SCG has been used to build a batch-valorization line combining barrel coffee roasters as an innovative drying process and ultrasound-assisted extraction technology under the biorefinery concept, seeking to extract chlorogenic acids (CGA).RESULTS: A Probat Sample Barrel Roaster were used to determine the optimal temperature, volume flow of fan, and time for a novel drying method. Drying optimization was carried out in order to reach 5.0% moisture content, reduce water activity and maximize total CGA content. Optimal conditions of 140 °C, 160.0 m 3 h −1 and 11.43 min for temperature, volume flow of fan, and time, respectively, were obtained with a desirability of 70%. Likewise, the optimal temperature, power and frequency settings for an ultrasonic extraction procedure of CGA from dried SCG were evaluated. To maximize the total CGA content, the ultrasonic technique was optimized. Temperature 50 °C, frequency 37 kHz and power 100 W with a desirability of 80% were necessary for optimality. The study was completed with a kinetic analysis using a second-order rate model, Peleg's kinetic model and the phenomenological model. CONCLUSION: Industrial coffee by-products can be processed and valorizing using barrel coffee roasters as a novel technique. For process design, the kinetic parameters of ultrasound-assisted extraction are a helpful tool. A new mathematical model is presented that takes into account the impact of changing temperature on the ultrasonic process.

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“…Roasting conditions and extraction methods are significant factors affecting the volatile compounds in coffee [37]. In the process of producing instant coffee powder from coffee beans and coffee powder, a large amount of 5-HMF is formed [22,38,39]. Similar levels to those observed in our study were found in commercially roasted coffee beans, which contained 77.7-322, 157-209, and 109-200 mg/kg of 5-HMF, 5-MF, and 2-F, respectively [32].…”

Section: Concentrations Of Furfural and Its Derivatives In Coffee Pro...mentioning

confidence: 99%

Section: Concentrations Of Furfural and Its Derivatives In Coffee Pro...mentioning

confidence: 99%

Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake

Liu

Zhou

Luo

et al. 2023

Foods

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This is the first report on the content of furfural and its derivatives in coffee products in China. The concentrations of furfural and its derivatives in 449 sampled, commercially available coffee products in China were analyzed through a GC-MS technique, and the associated health risks were estimated. As a result, 5-hydroxymethyl furfural (5-HMF) was identified as the predominant derivative compound, with the highest concentration of 6035.0 mg/kg and detection frequency of 98.7%. The mean dietary exposures of 5-HMF, 5-MF(5-methylfurfural), and 2-F(2-furfural) in coffee products among Chinese consumers were 55.65, 3.00, and 3.23 μg/kg bw/day, respectively. The ranges of mean dietary intake of furfural and its derivatives based on age groups were all lower than the acceptable daily intake (ADI) and the toxicological concern threshold (TTC). Risk evaluation results indicate that coffee product intake did not pose potential risks to consumers. Notably, the analysis revealed that children aged 3–6 years had the highest mean exposure due to their low body weight.

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Investigation of thermal contaminants in coffee beans induced by roasting: A kinetic modeling approach

Cited by 19 publications

References 32 publications

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach

A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction

Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake

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