Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2020-11-20 DOI:10.1080/15428052.2020.1848683

Rey Castañeda-Rodríguez, S. Mulík, C. Ozuna

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引用次数: 7

Abstract

ABSTRACT The aim of this work was to analyze the influence of brewing temperature and coffee particle size on the evolution of physicochemical, bioactive, and antioxidant properties of Mexican cold brew coffee (CBC). The brewing process was carried out at two extraction temperatures (10 ± 0.5°C and 25 ± 0.5°C) and two particle sizes: medium (MG, 0.70–1.70 mm) and fine (FG, 0.43–0.71 mm). CBC brewing showed a complex relationship between brewing temperature and coffee grind particle size. The increase in brewing temperature enhanced the extraction rate. However, the particle size conditioned the extraction equilibrium time and final CBC properties. MG accelerated the brewing extraction rates to reach equilibrium in CBC properties (~7 h for 25ºC and ~12 h for 10ºC), while FG induced slower extraction rates and prolonged extraction times (above 12 h for both temperatures). However, FG produced CBC with higher bioactive compound content, darker color, and slightly less acidity than MG.

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冲泡温度和颗粒大小从理化、生物活性和抗氧化性能方面影响冷冲咖啡的萃取动力学

摘要本研究旨在分析冲泡温度和咖啡颗粒大小对墨西哥冷萃咖啡(CBC)理化、生物活性和抗氧化性能的影响。酿造过程在两种提取温度(10±0.5℃和25±0.5℃)和两种粒径(MG, 0.70-1.70 mm)和细粒(FG, 0.43-0.71 mm)下进行。CBC冲泡在冲泡温度和咖啡粉粒度之间表现出复杂的关系。酿造温度的升高提高了提取率。然而，颗粒大小决定了萃取平衡时间和最终的CBC性能。MG加速了CBC性质的提取速度(25℃~7 h, 10℃~12 h)，而FG则使提取速度变慢，提取时间延长(两种温度下均超过12 h)。然而，与MG相比，FG产生的CBC具有更高的生物活性化合物含量，颜色更深，酸度略低。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations