scholarly journals Production of instant coffee from cold brewed coffee; process characteristics and optimization

2020 ◽  
Vol 3 (1) ◽  
pp. 39
Author(s):  
Patroklos K Vareltzis ◽  
Marina Zeleskidou ◽  
Smaro Kiroglou ◽  
Irene Gargali
Keyword(s):  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Instant Coffee ◽  
Process Characteristics ◽  
Coffee Beans ◽  
Trained Panel ◽  
Anti Oxidant ◽  
Dpph Scavenging ◽  
Drying Conditions

This study aimed to develop a process for producing instant coffee from cold brewed Arabica and Robusta roasted coffee beans. The process starts by selecting an appropriate mixture of Arabica and Robusta coffee beans, degree of roasting (light, medium, dark) and degree of grinding (coarse, fine). Sensory evaluation by a trained panel showed that a mixture of 92.5% Arabica and 7.5% Robusta medium roasted, coarsely ground coffee beans produces instant cold brewed coffee equally or better accepted from other instant coffees available to consumers. The selected coffee beans were subjected to vacuum assisted cold extraction and the extract was spray dried. Spray drying conditions (inlet temperature, air volumetric flow and air aspiration rate) were optimized by a 33 full factorial design. Response variables were solids yield, process thermal efficiency and anti-oxidant capacity of the produced powder measured as %DPPH scavenging ability, FRAP and total phenolic content. The produced powder was analysed for its physicochemical characteristics (caffeine content, phenolics, moisture content, hygroscopicity, bulk density, solubility, particle size distribution, acrylamide content and shelf life determination).

scholarly journals Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves

2020 ◽  
Vol 2020 ◽  
pp. 1-11
Author(s):  
Yasara W. H. Wickramasinghe ◽  
Indira Wickramasinghe ◽  
Isuru Wijesekara
Keyword(s):  
Moringa Oleifera ◽  
Total Phenolic ◽  
Sri Lankan ◽  
Herbal Tea ◽  
Nutritional Properties ◽  
Phenolic Contents ◽  
Trained Panel ◽  
Two Samples ◽  
Moringa Oleifera Leaves ◽  
Dpph Scavenging

The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, different dehydration temperatures and time, which can be accepted in the Sri Lankan market. Six sets of samples were prepared where temperature and time combinations were 55°C—6 h, 60°C—4.30 h, 65°C—3 h for the unblanched samples & 55°C—6 h, 60°C—5.30 h & 65°C—4 h for the steam blanched samples. These samples were evaluated, employing a trained panel of 5 tea tasters and a semi trained panel of 35 members. The sample code 706 (steam blanched, 65°C—4 h) was selected as the sample with best sensory attributes. The blanched and unblanched samples dried at 65°C were tested for their proximate, mineral, vitamin, antioxidant and phytochemical contents. The effects of steam blanching on these two samples were evaluated & compared. This study highlights that steam blanching significantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching significantly reduced the protein, fiber, Na, K, Ca, Total phenolic contents and flavonoids content but vitamin C, Zn, Cu and Mg contents were unaffected by steam blanching.

scholarly journals Influence of spray-drying conditions on the physicochemical properties of red-fleshed dragon fruit (Hylocereus polyrhizus) powder made from peel and flesh

2021 ◽  
Vol 20 (03) ◽  
pp. 61-67
Author(s):  
Diep T. N. Duong
Keyword(s):  
Spray Drying ◽  
New Product Development ◽  
Food Processing ◽  
New Product ◽  
Physicochemical Characteristics ◽  
Inlet Temperature ◽  
Beverage Industry ◽  
Dragon Fruit ◽  
Fruit Powder ◽  
Drying Conditions

Pitaya production has been increasing, that offers abundant material for food processing. New product development would greatly add value for this produce. The present study focused on the effects of spray-drying conditions such as coating material concentration and spray-drying temperature on the physicochemical characteristics of red-fleshed dragon fruit powder made from peel and flesh. The sample quality was influenced by two experimental factors, which were the maltodextrin concentration and the spray-drying inlet temperature. The samples spray-dried at 140oC to 150oC with 15% maltodextrin (w/w) gave the powder with the highest betacyanin, polyphenol, and vitamin C retention results (97.62 - 98.86%, 90.66 - 91.63%, and 63.40 - 63.68%, respectively). The moisture content, water activity and solubility of the sample was 3.88% to 4.27%, 0.26 to 0.28 and 99%, respectively. Red-fleshed dragon fruit powder made from flesh and peel has numerous potentials in the beverage industry

scholarly journals Comparison of Anti-oxidant Activity of Five Elected Wild Commercial Mushrooms in Four Different Solvents as an Alternative Oxidative Stress Reliever

2019 ◽  
pp. 3
Author(s):  
Shahnaz Salamat ◽  
Muhammad Shahid
Keyword(s):  
Oxidative Stress ◽  
Phenolic Content ◽  
Pleurotus Eryngii ◽  
Total Phenolic ◽  
Volvariella Volvacea ◽  
Test Models ◽  
Anti Oxidant ◽  
Dpph Scavenging Activity ◽  
Dpph Scavenging

Mushroom also known as a lit source of nutritional and therapeutical component so in order toevaluate the usefulness of the Pakistani wild mushroom strains as the possible nutracueticals, adetailedstudy entailing several tests for the determination of anti-oxidant potential was carried out on the electedmushrooms in four different solvents. Strains of Lentinus edodes, Pleurotus ostreatus, Volvariella volvacea,Pleurotus eryngii and Ganoderma lucidum were extracted for this particular purpose in the water, n- butanol,n-hexane and choloroform solvents. Test models including Total Phenolic Content assay, Total FlavonoidContent assay, 2,2-diphenyl-1,1-picrylhydrazyl (DPPH) Scavenging Activity assay and Reducing Powerassay were utilized for carrying out the comparative analysis among the selected mushrooms. The acquiredresults indicated that the extract of Volvariella volvacea and Pleurotus eryngii possess copacetic anti-oxidantpotential and can be utilized as oxidative stress reliever in humans. Furthermore, extraction studies alsoindicated that water is the most suitable solvent for anti-oxidants extraction for these mushrooms. Finding ofthe anti-oxidant potential for elected wild mushrooms contra indicate that these mushrooms can be safelyexploited as a amended natural anti-oxidant in comparison to its synthetic counterpart.

scholarly journals Sensory stability of whole mango juice: influence of temperature and storage time

2012 ◽  
Vol 32 (4) ◽  
pp. 819-825 ◽  
Author(s):  
Anderson do Nascimento Oliveira ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
José Benício Paes Chaves
Keyword(s):  
Vitamin C ◽  
Degradation Kinetics ◽  
Descriptive Analysis ◽  
Physicochemical Characteristics ◽  
Quantitative Descriptive Analysis ◽  
Instrumental Color ◽  
Trained Panel ◽  
Sensory Analyses ◽  
Quantitative Descriptive ◽  
Mango Juice

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

scholarly journals Molecular Hydrogen Maintains the Storage Quality of Chinese Chive through Improving Antioxidant Capacity

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1095
Author(s):  
Ke Jiang ◽  
Yong Kuang ◽  
Liying Feng ◽  
Yuhao Liu ◽  
Shu Wang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Molecular Hydrogen ◽  
Practical Significance ◽  
Total Phenolic ◽  
Guaiacol Peroxidase ◽  
Storage Quality ◽  
Decay Index ◽  
Chinese Chive ◽  
Dpph Scavenging

Chinese chive usually becomes decayed after a short storage time, which was closely observed with the redox imbalance. To cope with this practical problem, in this report, molecular hydrogen (H2) was used to evaluate its influence in maintaining storage quality of Chinese chive, and the changes in antioxidant capacity were also analyzed. Chives were treated with 1%, 2%, or 3% H2, and with air as the control, and then were stored at 4 ± 1 °C. We observed that, compared with other treatment groups, the application of 3% H2 could significantly prolong the shelf life of Chinese chive, which was also confirmed by the obvious mitigation of decreased decay index, the loss ratio of weight, and the reduction in soluble protein content. Meanwhile, the decreasing tendency in total phenolic, flavonoid, and vitamin C contents was obviously impaired or slowed down by H2. Results of antioxidant capacity revealed that the accumulation of reactive oxygen species (ROS) and hydrogen peroxide (H2O2) was differentially alleviated, which positively matched with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the improved activities of antioxidant enzymes, including superoxide dismutase (SOD), guaiacol peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX). Above results clearly suggest that postharvest molecular hydrogen application might be a potential useful approach to improve the storage quality of Chinese chive, which is partially achieved through the alleviation of oxidative damage happening during the storage periods. These findings also provide potential theoretical and practical significance for transportation and consumption of perishable vegetables.

scholarly journals Phytochemical Analysis, Pharmacological and Safety Evaluations of Halophytic Plant, Salsola cyclophylla

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2384
Author(s):  
Hamdoon A. Mohammed ◽  
Mohsen S. Al-Omar ◽  
Salman A. A. Mohammed ◽  
Ahmad H. Alhowail ◽  
Hussein M. Eldeeb ◽  
...  
Keyword(s):  
Ethanolic Extract ◽  
Phytochemical Analysis ◽  
High Concentration ◽  
Halophytic Plant ◽  
Anti Oxidant ◽  
Aqueous Ethanolic Extract ◽  
Phytochemical Constituents ◽  
Anti Inflammatory ◽  
Dpph Scavenging ◽  
Anti Inflammation

Salsola cyclophylla, an edible halophyte, is traditionally used for inflammation and pain. To confirm the claimed anti-inflammatory and analgesic properties, a detailed study on respective pharmacological actions was undertaken. The activities are contemplated to arise from its phytoconstituents. The LC-MS analysis of S. cyclophylla 95% aqueous-ethanolic extract revealed the presence of 52 compounds belonging to phenols, flavonoids, coumarins, and aliphatics class. A high concentration of Mn, Fe, and Zn was detected by atomic absorption spectroscopic analysis. The ethyl acetate extract showed the highest flavonoid contents (5.94 ± 0.04 mg/g, Quercetin Equivalents) and Fe2+-chelation (52%) potential with DPPH radicals-quenching IC50 at 1.35 ± 0.16 mg/mL, while the aqueous ethanolic extract exhibited maximum phenolics contents (136.08 ± 0.12 mg/g, gallic acid equivalents) with DPPH scavenging potential at IC50 0.615 ± 0.06 mg/mL. Aqueous ethanolic extract and standard quercetin DPPH radicals scavenging’s were equal potent at 10 mg/mL concentrations. The aqueous ethanolic extract showed highest analgesic effect with pain reduction rates 89.86% (p = 0.03), 87.50% (p < 0.01), and 99.66% (p = 0.0004) after 60, 90, and 120 min, respectively. Additionally, aqueous ethanolic extract exhibited the highest anti-inflammation capacity at 41.07% (p < 0.0001), 34.51% (p < 0.0001), and 24.82% (p < 0.0001) after 2, 3, and 6 h of extract’s administration, respectively. The phytochemical constituents, significant anti-oxidant potential, remarkable analgesic, and anti-inflammatory bioactivities of extracts supported the traditionally claimed anti-inflammatory and analgesic plant activities.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds

2021 ◽  
Vol 02 ◽  
Author(s):  
Thanh V. Ngo ◽  
Christopher J. Scarlett ◽  
Michael C. Bowyer ◽  
Rebecca McCullum ◽  
Quan V. Vuong
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Feed Rate ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Inlet Temperature ◽  
Root Extract ◽  
Optimal Conditions ◽  
Dried Extract ◽  
Drying Conditions

Background: S. chinensis extract contains bioactive compounds, which exhibit high antioxidant activities. However, for commercial uses, it is necessary to encapsulate the extract to protect it from degradation. Objective: This study aimed to optimise spray-drying conditions and then compare with freeze-drying to identify the most suitable conditions for encapsulation of Salacia chinensis L. root extract. Method: Three factors of spray-drying encapsulation, including maltodextrin concentration, inlet temperature and feed rate, have been tested for the impacts on the physical and phytochemical properties of S. chinensis root extract. Based on the optimal conditions, the spray-drying was then compared with freeze-drying. Results: The results showed that maltodextrin concentration, inlet temperature and feed rate had significant impacts on recovery yield, phenolics, mangiferin and antioxidant activity of the spray-dried extract. The optimal spray-drying encapsulation conditions were maltodextrin concentration of 20 %, inlet temperature of 130ºC and feed rate of 9 mL/min. Under these optimal conditions, the encapsulated extract had comparable solubility, total phenolics, mangiferin, and antioxidant activity, lower bulk density, moisture content, and water activity as compared to encapsulated extract made using the freeze-drying technique. These optimal spray-drying conditions are recommended to encapsulate the extract of S. chinensis root. Conclusion: Spray-drying was found to be more effective for encapsulation of S. chinensis root extract than freeze-drying. Therefore, spray-drying is recommended for further applications.

scholarly journals Phenolic composition and antioxidant potential of different organs of Kazakh Crataegus almaatensis Pojark: A comparison with the European Crataegus oxyacantha L. flowers

2018 ◽  
Vol 16 (1) ◽  
pp. 415-426 ◽  
Author(s):  
Elmira Bekbolatova ◽  
Wirginia Kukula-Koch ◽  
Tomasz Baj ◽  
Natalia Stasiak ◽  
Galiya Ibadullayeva ◽  
...  
Keyword(s):  
Principal Component ◽  
Natural Antioxidants ◽  
Correlation Factor ◽  
Total Phenolic ◽  
Endemic Plant ◽  
Leaf Extracts ◽  
Polyphenolic Composition ◽  
Antioxidant Potency ◽  
Dpph Scavenging ◽  
Promising Source

AbstractThe aim of this study was to investigate polyphenolic composition of different parts (leaves, flowers and fruits) of Crataegus almaatensis Pojark, an endemic plant of Kazakhstan, and compare it to a well known European Crataegus oxyacantha L. flowers. A Qual-Quant analysis was performed based on HR-MS measurements on 22 secondary metabolites: flavonoids and phenolic acids. Another goal was to evaluate the antioxidant potency of hawthorn extracts which was expressed in the total phenolic content and DPPH scavenging potency tests. Leaf extracts from C. almaatensis were found to be the most rich in metabolites and the most active in antiradical tests (IC50 value of 48 μg/ml and TPC of 218 mg/g). The weakest potential was determined for the fruit extract of this species. According to the performed principal component analysis (PCA), the fruit extracts were not correlated with other organs of the plant, and the metabolites responsible for the extracts’ differentiation were cyanidin 3-glucoside and quetcetin 3-galactoside. Based on a high correlation factor, the flowers of the Kazakh species was found to be as rich in polyphenols as the European hawthorn. The results of this study indicate that C. almaatensis is a promising source of natural antioxidants.

Measuring Ochratoxin A Concentrations in Coffee Beverages with Immunoaffinity Columns and Ultra-Performance Liquid Chromatography/Tandem Mass Spectrometry

2016 ◽  
Vol 99 (2) ◽  
pp. 469-474 ◽  
Author(s):  
Wen-Ling Chen ◽  
Chiung-Wen Chang ◽  
Chia-Yang Chen
Keyword(s):  
Ochratoxin A ◽  
Daily Intake ◽  
Ultra Performance Liquid Chromatography ◽  
Instant Coffee ◽  
Chain Stores ◽  
Chromatography Tandem Mass Spectrometry ◽  
Coffee Beans ◽  
Liquid Chromatography Tandem Mass ◽  
Core Column ◽  
Immunoaffinity Columns

Abstract This study developed and validated a method for measuring concentrations of ochratoxin A (OTA) in coffee beverages, not coffee beans. The new method involved extraction using immunoaffinity columns and ultra-performance LC (UPLC)-MS/MS using isotope-dilution techniques. The combination of a fused-core column and UPLC significantly shortened chromatographic time to 3 min compared to reported UPLC methods. The method was sensitive, with an LOD and LOQ of 0.52 and 1.73 pg/mL, respectively. Quantitative intraday (n = 4) and interday (n = 4) biases and RSD were both below 15%. The OTA levels in 40 samples of freshly brewed coffee from chain stores, 24 samples of canned ready-to-drink coffee, and 6 beverages made from instant coffee granules ranged from 1.60 to 93.2 pg/mL (90% positive), 6.00 to 131 pg/mL (100% positive), and 21.8 to 59.0 pg/mL (100% positive), respectively. Based on published tolerable daily intake, men and women in Taiwan should consume no more than 6.3 and 5.1 fifteen gram packages of instant coffee per day, respectively. Specific suggestions were not made for brewed coffee and canned coffee because of their large variation in OTA concentrations. This study should be more relevant to actual human exposure than those studying OTA in green, roasted, and ground coffee beans alone.

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