Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf life.

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-22 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102036
Yuhang Wu, Na Yang, Zhenlei Xiao, Yangchao Luo, Yamei Jin, Man Meng, Xueming Xu
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Abstract

Cold brew coffee has gained significant popularity in the global market. This study examined the differences in chemical properties and flavor of cold brew coffee during storage, which was subjected to low-temperature pasteurization using induced electric field (IEF) at temperatures of 52 °C and 58 °C for 92 s, corresponding to 18.52 V/cm and 25.92 V/cm. Then, a high-temperature short-time (HTST) pasteurization was performed at 93 °C for 2 min as the control. Microbial analysis demonstrated that IEF treatment at 58 °C achieved a bactericidal effect. Both the IEF and HTST groups exhibited consistent trends in total sugar and total phenol content, showing approximately 28 μg GAE/mL after 28 days for IEF-2 group, compared to 25 μg/mL for HTST. Flavor analysis indicated that IEF group preserved the aroma characteristics during storage period. Further, IEF treatment effectively retained the key aroma compounds in cold brew coffee through GC-MS analysis, particularly pyrazine compounds with a relative content increased by 0.96 % in IEF-2 group after 28 days. Moreover, the bioactive compounds initially increased and subsequently decreased over the storage.

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感应电场对冷冲咖啡的影响:温升、理化性质和保质期。
冷萃咖啡在全球市场上受到了极大的欢迎。本研究考察了冷萃咖啡在52℃和58℃低温巴氏杀菌92 s(分别为18.52 V/cm和25.92 V/cm)的过程中化学性质和风味的差异。然后,在93°C下进行高温短时间(HTST)巴氏消毒2分钟作为对照。微生物分析表明,58°C的IEF处理达到了杀菌效果。IEF组和HTST组的总糖和总酚含量变化趋势一致,在28天后,IEF-2组的总糖和总酚含量约为28 μg/mL,而HTST组为25 μg/mL。风味分析表明,IEF组在贮藏期间保持了香气特征。此外,通过GC-MS分析,IEF处理有效地保留了冷冲咖啡中的关键香气化合物,特别是pyrazine类化合物,在IEF-2处理28天后,其相对含量增加了0.96%。此外,生物活性化合物在贮藏过程中呈先增后减的趋势。
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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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