Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Salem, F. Hadj; Achir, Nawel; Sieczkowski, Nathalie; Boulanger, Renaud; Collignan, Antoine

doi:10.1016/j.jfoodeng.2022.111303

Cited by 4 publications

(6 citation statements)

References 23 publications

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“…It might be assumed that the anthocyanins, the natural mainly red polyphenolic colorants, which are supposed to stabilize the coffee fruit, are responsible for the higher TPC. After the depulping step during wet-processed coffee production, some mucilage residues adhere to the parchments that might get hydrolyzed, forming various polyphenols [ 42 ], which might explain the comparatively high TPC of the wet-processed PMT-SLN. Comparatively high TPC might also be a proof that the gentle milldrying process used in this study prevents degradation of polyphenols during the micronization.…”

Section: Resultsmentioning

confidence: 99%

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites

Rennert,

Hiller

2023

Polymers

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Fermented polymers like biobased poly(butylene succinate) (BioPBS) have become more relevant as technical substitutes for ductile petrochemical-based polymers but require biogenic functional additives to deaccelerate undesired thermo-oxidative degradation and keep a fully biobased character. In this paper, the influence of coffee parchment (PMT) from two different varieties and processings on the thermo-oxidative stabilization and mechanical properties of poly(butylene succinate) composites up to 20 wt.-% PMT were investigated. Micronized with a TurboRotor mill, both PMT powders differ in particle size and shape, moisture ab- and adsorption behavior and antioxidative properties. It could be shown that pulped-natural PMT consists partially of coffee cherry residues, which leads to a higher total polyphenol content and water activity. The homogeneous PMT from fully washed processing has a higher thermal degradation resistance but consists of fibers with larger diameters. Compounded with the BioPBS and subsequent injection molded, the fully washed PMT leads to higher stiffness and equal tensile strength but lower toughness compared to the pulped-natural PMT, especially at lower deformation speed. Surprisingly, the fully washed PMT showed a higher stability against thermo-oxidative decomposition despite the lower values in the total phenol content and antioxidative activity. The required antioxidative stabilizers might be extracted at higher temperatures from the PMT fibers, making it a suitable biogenic stabilizer for extrusion processes.

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Section: Resultsmentioning

confidence: 99%

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites

Rennert,

Hiller

2023

Polymers

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“…To date, microscopic methods have indicated that the hilum is the site of the initial entry of water into the seed coat. It was assumed that the pulp retards the penetration of aqueous solutions into the seed coat and that the seed coat strongly influences transport. , It has been shown that organic acid mass transfer is molecule-dependent, and it appears that the effective diffusivity coefficient is higher when cocoa seeds are treated with acetic acid compared to lactic or citric acid . The analysis of selected volatile compounds in pulp and bean during fermentation suggested the potential diffusion of 2-phenylethanol and 3-methylbutyl acetate into the bean.…”

Section: Introductionmentioning

confidence: 99%

“…32,33 It has been shown that organic acid mass transfer is molecule-dependent, and it appears that the effective diffusivity coefficient is higher when cocoa seeds are treated with acetic acid compared to lactic or citric acid. 33 The analysis of selected volatile compounds in pulp and bean during fermentation suggested the potential diffusion of 2-phenylethanol and 3-methylbutyl acetate into the bean. Conversely, linalool and 2-methoxyphenol were found to be more abundant in the bean than in the pulp, suggesting that these compounds likely migrated to a lesser extent.…”

Section: Introductionmentioning

confidence: 99%

Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation

Besançon,

Poirot,

Lebrun

et al. 2024

J. Agric. Food Chem.

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An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp to key volatile compounds during fermentation. Four labeled compounds (ethyl acetate-d3, ethyl octanoate-d15, 2-phenylethanol-d5, linalool-d5) and 2 unlabeled (beta-damascenone, delta-decalactone) were chosen for the investigation. The beans (cotyledons), depulped beans, or pulped beans were immersed separately in a concentrated solution of these volatile compounds at 36 or 46 °C for durations ranging from 3 to 120 h. The imbibed beans were dissected, and the cotyledons were analyzed by SPME-GC/MS. The diffusion of volatile compounds from the external solution to the seed was categorized into three groups: (1) not diffusible (ethyl octanoate-d15); (2) semidiffusible (ethyl acetate); and (3) totally diffusible (2-phenylethanol-d5, linalool-d5, beta-damascenone, deltadecalactone). The impact of the yeast on volatile compound diffusion was also investigated by immerging the pulped beans into the same concentrated solution with a yeast starter. Results highlighted the positive role of yeast in the diffusion of volatile compounds. The starter positively contributed to volatile compound diffusion after a transition phase occurring at approximately 48 h of fermentation, enriching the cocoa beans with key aromatic volatile compounds.

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“…In recent years, there has been an intense focus on the characterization of the microbial communities and their activities in spontaneous fermentation typically applied as part of the downstream processing of coffee cherries. The application of modern molecular techniques has revealed the microbial players in this process, shedding light on the composition and succession of microbial communities responsible for well-documented improvements in aroma, flavor, and generally improved cupping scores. − Several studies have reported the importance of the generation of volatile compounds during fermentation as most of these compounds are retained in the beans after roasting. ,, This is in no small part due to the role of diverse nontraditional aroma yeasts in the generation of distinct aromatic molecules such as phenylethyl alcohol − and isoamyl acetate, ,− which are then absorbed into coffee beans during fermentation, imparting floral and fruity notes, respectively. This has led researchers to attempt to improve or control this natural spontaneous fermentation by inoculation with selected microorganisms as starter cultures, with the hopes of improving sensory outcomes and transforming low-quality coffee to a higher value product (Table ).…”

Section: Introductionmentioning

confidence: 99%

“…1−5 Several studies have reported the importance of the generation of volatile compounds during fermentation as most of these compounds are retained in the beans after roasting. 27,36,51 This is in no small part due to the role of diverse nontraditional aroma yeasts in the generation of distinct aromatic molecules such as phenylethyl alcohol 6−11 and isoamyl acetate, 8,12−15 which are then absorbed into coffee beans during fermentation, 16 imparting floral and fruity notes, respectively. This has led researchers to attempt to improve or control this natural spontaneous fermentation by inoculation with selected microorganisms as starter cultures, with the hopes of improving sensory outcomes and transforming low-quality coffee to a higher value product (Table 1).…”

Section: ■ Introductionmentioning

confidence: 99%

Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles

Chin,

Ho,

Chan

et al. 2023

J. Agric. Food Chem.

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Nontraditional yeasts prevalent in tropical agricultural fermentations such as coffee and cocoa are known to contribute to aroma profiles, yet the functional roles and interactions between the associated microbial consortia in a farm fermentation are unclear. Here, boiled green bean extract (GBE) from green coffee beans was developed as a rich screening medium to deconstruct the microbial consortia and their interactions during the fermentation of dried green coffee beans. When cultivated in coculture with S. cerevisiae on GBE, strain-specific groupings with distinct volatile organic profiles were observed for nontraditional yeasts (e.g., Hanseniaspora spp., Pichia kudriavzevii). Further changes are evident when constructed consortia composed of nontraditional yeast, S. cerevisiae, and Lactococcus lactis var. cremoris were cultured in GBE, and a comparison with abiotically acidified GBE suggests that pH plays a major role in the influence of lactic acid bacteria (LAB) on fermentation aromas. This approach represents a tool for the development of starter culture formulations to create different flavor profiles in coffee fermentation.

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Modelling the transfer and degradation kinetics of aroma compounds from liquid media into coffee beans during simulated wet processing conditions

Cited by 4 publications

References 23 publications

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites

Influence of Coffee Variety and Processing on the Properties of Parchments as Functional Bioadditives for Biobased Poly(butylene succinate) Composites

Investigating Key Volatile Compound Diffusion in Cocoa Beans during Yeast Fermentation-like Incubation

Aromatic Yeasts: Interactions and Implications in Coffee Fermentation Aroma Profiles

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