{"title":"Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans","authors":"","doi":"10.1016/j.lwt.2024.116784","DOIUrl":null,"url":null,"abstract":"<div><p>The emerging non-thermal technique of ultra-high pressure (UHP) processing technology has seen significant advancements in food processing in recent years. The present study aimed to analyze the impact of UHP (100–300 MPa) processing on the color, microstructure, water distribution, and lipidomics variations of wet-processed Arabica coffee beans. The results indicated that the brightness and chromatic aberration of coffee beans were significantly altered by UHP processing, while other color parameters remained relatively unaffected. Scanning electron microscope examinations showed that UHP processing caused compression, compaction, and even collapse of the pore structure within coffee beans. Compared to wet-processed Arabica coffee beans, UHP processing promoted a more even water distribution and facilitated the conversion of bound and immobilized water into free water, with the maximum effect observed during UHP-200 treatment. Lipidomics analysis indicated that triacylglycerol (TAG, 24.75 %) and diacylglyceryl trimethylhomoserine (DGTS, 11.23 %). Notably, UHP-100, UHP-200, and UHP-300 samples exhibited 238, 191, and 788 differentially expressed lipids. The carbon chain length and degree of unsaturation of all differentially expressed lipids exhibited a pressure-dependent decrease with intricate interrelationships.</p></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":6.0000,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S002364382401065X/pdfft?md5=3476a21f183399f26fe563b0ea586670&pid=1-s2.0-S002364382401065X-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S002364382401065X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans
The emerging non-thermal technique of ultra-high pressure (UHP) processing technology has seen significant advancements in food processing in recent years. The present study aimed to analyze the impact of UHP (100–300 MPa) processing on the color, microstructure, water distribution, and lipidomics variations of wet-processed Arabica coffee beans. The results indicated that the brightness and chromatic aberration of coffee beans were significantly altered by UHP processing, while other color parameters remained relatively unaffected. Scanning electron microscope examinations showed that UHP processing caused compression, compaction, and even collapse of the pore structure within coffee beans. Compared to wet-processed Arabica coffee beans, UHP processing promoted a more even water distribution and facilitated the conversion of bound and immobilized water into free water, with the maximum effect observed during UHP-200 treatment. Lipidomics analysis indicated that triacylglycerol (TAG, 24.75 %) and diacylglyceryl trimethylhomoserine (DGTS, 11.23 %). Notably, UHP-100, UHP-200, and UHP-300 samples exhibited 238, 191, and 788 differentially expressed lipids. The carbon chain length and degree of unsaturation of all differentially expressed lipids exhibited a pressure-dependent decrease with intricate interrelationships.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.