Cargando…

Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product

The purpose of this article is to present information about changes in physical properties (pH, TA, and color) and chemical components with bioactive activity in cold brew coffee beverages, during storage before and after HTST processing. Coffee samples were tested using industrial technology (12,00...

Descripción completa

Detalles Bibliográficos
Autores principales: Maksimowski, Damian, Oziembłowski, Maciej, Kolniak-Ostek, Joanna, Stach, Marcelina, Zubaidi, Muhamad Alfiyan, Nawirska-Olszańska, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606617/
https://www.ncbi.nlm.nih.gov/pubmed/37893733
http://dx.doi.org/10.3390/foods12203840
_version_ 1785127359001657344
author Maksimowski, Damian
Oziembłowski, Maciej
Kolniak-Ostek, Joanna
Stach, Marcelina
Zubaidi, Muhamad Alfiyan
Nawirska-Olszańska, Agnieszka
author_facet Maksimowski, Damian
Oziembłowski, Maciej
Kolniak-Ostek, Joanna
Stach, Marcelina
Zubaidi, Muhamad Alfiyan
Nawirska-Olszańska, Agnieszka
author_sort Maksimowski, Damian
collection PubMed
description The purpose of this article is to present information about changes in physical properties (pH, TA, and color) and chemical components with bioactive activity in cold brew coffee beverages, during storage before and after HTST processing. Coffee samples were tested using industrial technology (12,000 bottles per batch). The antioxidant activity of the samples was analyzed using ABTS and FRAP methods, the concentration of polyphenols was determined using the UPLC-MS chromatography coupled with mass spectrometry method, and microbiological tests were performed according to PN-ISO/PN-EN ISO standards. The pH value decreased during coffee storage, and the color changed significantly in brightness. Polyphenol concentrations were calculated in the range of 1800 to almost 3400 mg/L, and the antioxidant capacity for ABTS and FRAP reached the ranges of the results successively: 123–195 µMol/100 mL and 158–212 µMol/100 mL. It was observed that HTST pasteurization has a beneficial effect on preserving the beverage in microbiological terms. Also, a positive effect of the process on the release of chemical components responsible for bioactive properties from the beverage was observed, followed by a reduction in antioxidant activity during the first 90 days of storage and between 180 and 270 days during storage.
format Online
Article
Text
id pubmed-10606617
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-106066172023-10-28 Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product Maksimowski, Damian Oziembłowski, Maciej Kolniak-Ostek, Joanna Stach, Marcelina Zubaidi, Muhamad Alfiyan Nawirska-Olszańska, Agnieszka Foods Article The purpose of this article is to present information about changes in physical properties (pH, TA, and color) and chemical components with bioactive activity in cold brew coffee beverages, during storage before and after HTST processing. Coffee samples were tested using industrial technology (12,000 bottles per batch). The antioxidant activity of the samples was analyzed using ABTS and FRAP methods, the concentration of polyphenols was determined using the UPLC-MS chromatography coupled with mass spectrometry method, and microbiological tests were performed according to PN-ISO/PN-EN ISO standards. The pH value decreased during coffee storage, and the color changed significantly in brightness. Polyphenol concentrations were calculated in the range of 1800 to almost 3400 mg/L, and the antioxidant capacity for ABTS and FRAP reached the ranges of the results successively: 123–195 µMol/100 mL and 158–212 µMol/100 mL. It was observed that HTST pasteurization has a beneficial effect on preserving the beverage in microbiological terms. Also, a positive effect of the process on the release of chemical components responsible for bioactive properties from the beverage was observed, followed by a reduction in antioxidant activity during the first 90 days of storage and between 180 and 270 days during storage. MDPI 2023-10-20 /pmc/articles/PMC10606617/ /pubmed/37893733 http://dx.doi.org/10.3390/foods12203840 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Maksimowski, Damian
Oziembłowski, Maciej
Kolniak-Ostek, Joanna
Stach, Marcelina
Zubaidi, Muhamad Alfiyan
Nawirska-Olszańska, Agnieszka
Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product
title Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product
title_full Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product
title_fullStr Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product
title_full_unstemmed Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product
title_short Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product
title_sort effect of cold brew coffee storage in industrial production on the physical-chemical characteristics of final product
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606617/
https://www.ncbi.nlm.nih.gov/pubmed/37893733
http://dx.doi.org/10.3390/foods12203840
work_keys_str_mv AT maksimowskidamian effectofcoldbrewcoffeestorageinindustrialproductiononthephysicalchemicalcharacteristicsoffinalproduct
AT oziembłowskimaciej effectofcoldbrewcoffeestorageinindustrialproductiononthephysicalchemicalcharacteristicsoffinalproduct
AT kolniakostekjoanna effectofcoldbrewcoffeestorageinindustrialproductiononthephysicalchemicalcharacteristicsoffinalproduct
AT stachmarcelina effectofcoldbrewcoffeestorageinindustrialproductiononthephysicalchemicalcharacteristicsoffinalproduct
AT zubaidimuhamadalfiyan effectofcoldbrewcoffeestorageinindustrialproductiononthephysicalchemicalcharacteristicsoffinalproduct
AT nawirskaolszanskaagnieszka effectofcoldbrewcoffeestorageinindustrialproductiononthephysicalchemicalcharacteristicsoffinalproduct