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Effect of green and roasted coffee storage conditions on selected characteristic quality parameters

The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways—some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e. jute...

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Autores principales: Błaszkiewicz, Justyna, Nowakowska-Bogdan, Ewa, Barabosz, Krzysztof, Kulesza, Renata, Dresler, Ewa, Woszczyński, Piotr, Biłos, Łukasz, Matuszek, Dominika Barbara, Szkutnik, Krzysztof
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119118/
https://www.ncbi.nlm.nih.gov/pubmed/37081041
http://dx.doi.org/10.1038/s41598-023-33609-x
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author Błaszkiewicz, Justyna
Nowakowska-Bogdan, Ewa
Barabosz, Krzysztof
Kulesza, Renata
Dresler, Ewa
Woszczyński, Piotr
Biłos, Łukasz
Matuszek, Dominika Barbara
Szkutnik, Krzysztof
author_facet Błaszkiewicz, Justyna
Nowakowska-Bogdan, Ewa
Barabosz, Krzysztof
Kulesza, Renata
Dresler, Ewa
Woszczyński, Piotr
Biłos, Łukasz
Matuszek, Dominika Barbara
Szkutnik, Krzysztof
author_sort Błaszkiewicz, Justyna
collection PubMed
description The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways—some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e. jute bag and GrainPro polymer bag, ensuring stable conditions in three temperature chambers, i.e. − 10, 10 and 20 °C. The grains treated in this way were evaluated after 3, 6, 9, and 12 months. The selection of the analyzed parameters (in roasted coffee—cupping and 3 selected volatile organic compounds; in green coffee—average water activity, content of volatile fatty acids, 6 selected volatile organic compounds) was to monitor the ongoing processes, and thus the qualitative changes taking place in grains. The research shows that grain stored at 20 °C ages the fastest. Grains stored in − 10 °C and 10 °C chambers perform similarly well. The evaluation of the parameters shows that among the grains stored in these two chambers, the method of grain processing (Natural/Washed) had a greater impact on the results, while the type of packaging did not differentiate the grains to such a significant extent.
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spelling pubmed-101191182023-04-22 Effect of green and roasted coffee storage conditions on selected characteristic quality parameters Błaszkiewicz, Justyna Nowakowska-Bogdan, Ewa Barabosz, Krzysztof Kulesza, Renata Dresler, Ewa Woszczyński, Piotr Biłos, Łukasz Matuszek, Dominika Barbara Szkutnik, Krzysztof Sci Rep Article The paper attempts to determine the best storage conditions for green and roasted coffee beans. Coffee beans were processed in various ways—some of them were washed or left in their natural state after harvesting, then they were stored in two types of packaging with different permeability, i.e. jute bag and GrainPro polymer bag, ensuring stable conditions in three temperature chambers, i.e. − 10, 10 and 20 °C. The grains treated in this way were evaluated after 3, 6, 9, and 12 months. The selection of the analyzed parameters (in roasted coffee—cupping and 3 selected volatile organic compounds; in green coffee—average water activity, content of volatile fatty acids, 6 selected volatile organic compounds) was to monitor the ongoing processes, and thus the qualitative changes taking place in grains. The research shows that grain stored at 20 °C ages the fastest. Grains stored in − 10 °C and 10 °C chambers perform similarly well. The evaluation of the parameters shows that among the grains stored in these two chambers, the method of grain processing (Natural/Washed) had a greater impact on the results, while the type of packaging did not differentiate the grains to such a significant extent. Nature Publishing Group UK 2023-04-20 /pmc/articles/PMC10119118/ /pubmed/37081041 http://dx.doi.org/10.1038/s41598-023-33609-x Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Błaszkiewicz, Justyna
Nowakowska-Bogdan, Ewa
Barabosz, Krzysztof
Kulesza, Renata
Dresler, Ewa
Woszczyński, Piotr
Biłos, Łukasz
Matuszek, Dominika Barbara
Szkutnik, Krzysztof
Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
title Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
title_full Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
title_fullStr Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
title_full_unstemmed Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
title_short Effect of green and roasted coffee storage conditions on selected characteristic quality parameters
title_sort effect of green and roasted coffee storage conditions on selected characteristic quality parameters
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119118/
https://www.ncbi.nlm.nih.gov/pubmed/37081041
http://dx.doi.org/10.1038/s41598-023-33609-x
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