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Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods
A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (UAC) method was established. The feasibility of UAC was assessed by comparison with main physicochemical characteristics...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Frontiers Media S.A.
2022
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8973412/ https://www.ncbi.nlm.nih.gov/pubmed/35369098 http://dx.doi.org/10.3389/fnut.2022.849811 |
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author | Zhai, Xingchen Yang, Mengnan Zhang, Jing Zhang, Lulu Tian, Yarong Li, Chaonan Bao, Lina Ma, Chao Abd El-Aty, A. M. |
author_facet | Zhai, Xingchen Yang, Mengnan Zhang, Jing Zhang, Lulu Tian, Yarong Li, Chaonan Bao, Lina Ma, Chao Abd El-Aty, A. M. |
author_sort | Zhai, Xingchen |
collection | PubMed |
description | A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (UAC) method was established. The feasibility of UAC was assessed by comparison with main physicochemical characteristics, non-volatile and volatile compounds in coffee extracts produced by hot brewing and conventional static cold brewing methods. Compared to the static cold brews, the levels of total dissolved solids, total lipids, proteins, and titrated acids of UAC coffee extracts increased by 6–26%, 10–21%, 26–31%, and 12–15%, respectively. Caffeine, chlorogenic acid, and trigonelline concentrations were also determined by HPLC. Based on the volatile profiles obtained by HS-SPME-GC/MS, the aroma compounds in UAC was significantly different (p < 0.05) from hot brews but similar to static cold ones, suggesting that ultrasonication compensated for the time of the static cold brewing, thereby considerably shortening the extraction time (1 h vs. 12 h). This work demonstrated that the combination of ultrasound-assisted with cold brew could produce coffee with good flavor and increase the extraction efficiency, which may provide an option for the acceleration of the cold brew coffee process. |
format | Online Article Text |
id | pubmed-8973412 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-89734122022-04-02 Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods Zhai, Xingchen Yang, Mengnan Zhang, Jing Zhang, Lulu Tian, Yarong Li, Chaonan Bao, Lina Ma, Chao Abd El-Aty, A. M. Front Nutr Nutrition A long extraction time for traditional cold coffee brewing considerably reduces the production efficiency of this type of beverage. Herein, a new ultrasound-assisted cold brewing (UAC) method was established. The feasibility of UAC was assessed by comparison with main physicochemical characteristics, non-volatile and volatile compounds in coffee extracts produced by hot brewing and conventional static cold brewing methods. Compared to the static cold brews, the levels of total dissolved solids, total lipids, proteins, and titrated acids of UAC coffee extracts increased by 6–26%, 10–21%, 26–31%, and 12–15%, respectively. Caffeine, chlorogenic acid, and trigonelline concentrations were also determined by HPLC. Based on the volatile profiles obtained by HS-SPME-GC/MS, the aroma compounds in UAC was significantly different (p < 0.05) from hot brews but similar to static cold ones, suggesting that ultrasonication compensated for the time of the static cold brewing, thereby considerably shortening the extraction time (1 h vs. 12 h). This work demonstrated that the combination of ultrasound-assisted with cold brew could produce coffee with good flavor and increase the extraction efficiency, which may provide an option for the acceleration of the cold brew coffee process. Frontiers Media S.A. 2022-03-18 /pmc/articles/PMC8973412/ /pubmed/35369098 http://dx.doi.org/10.3389/fnut.2022.849811 Text en Copyright © 2022 Zhai, Yang, Zhang, Zhang, Tian, Li, Bao, Ma and Abd El-Aty. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Zhai, Xingchen Yang, Mengnan Zhang, Jing Zhang, Lulu Tian, Yarong Li, Chaonan Bao, Lina Ma, Chao Abd El-Aty, A. M. Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods |
title | Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods |
title_full | Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods |
title_fullStr | Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods |
title_full_unstemmed | Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods |
title_short | Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods |
title_sort | feasibility of ultrasound-assisted extraction for accelerated cold brew coffee processing: characterization and comparison with conventional brewing methods |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8973412/ https://www.ncbi.nlm.nih.gov/pubmed/35369098 http://dx.doi.org/10.3389/fnut.2022.849811 |
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