紫外线照射对冷萃咖啡保质期和化学成分的影响

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-11-07 DOI:10.1016/j.fbp.2024.11.007

Maria Alejandra Orjuela , Fabian Leonardo Moreno , Nancy Córdoba , Coralia Osorio , Ruth Yolanda Ruiz-Pardo

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引用次数: 0

摘要

冷萃咖啡是一种在低温条件下制作的饮料，由于保质期较短，通常在制作完成后立即饮用或在短时间储存后饮用。要在不影响其感官和功能特性的前提下延长保质期，需要采用不同的技术。在这项工作中，研究了紫外线（UV-C）处理对冷萃咖啡保质期的影响。在 4°C 和 18°C 的储存温度下，研究了 28 天的理化特性、Folin-Ciocalteu 法测定的多酚含量、RP-HPLC 法测定的绿原酸含量，以及 HS-SPME 和 GC-MS 法测定的部分挥发性化合物。在 4°C 下储存的部分样品中使用紫外线-C 可延长微生物保质期长达 14 天，而未使用紫外线-C 的样品保质期不到 7 天。经紫外线-C 处理的样品在第 14 天的总多酚含量比对照组高出约 1.6 倍，绿原酸含量比对照组高出约 1.4 倍。不同样品的大部分挥发性成分没有明显差异。因此，紫外线-C 技术是延长冷泡咖啡保质期的一种很有前景的非热敏替代技术。

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Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee

Cold brew coffee is a beverage prepared at low temperatures, usually consumed immediately after preparation or after a short storage period due to its short shelf life. Different technologies are required to increase the shelf life without affecting its sensory and functional properties. In this work, the effect of ultraviolet light (UV-C) treatment on the shelf life of cold brew coffee was studied. The physicochemical characteristics, polyphenolic content by Folin–Ciocalteu method, chlorogenic acids contents by RP-HPLC analysis, and selected volatile compounds by HS-SPME and GC–MS were studied for 28 days, at 4°C and 18°C storage temperatures. Applying UV-C to selected samples stored at 4°C extended the microbiological shelf life from up to 14 days compared to less than 7 days for samples without treatment. The samples treated with UV-C presented total polyphenol content around 1.6 times higher than the controls and chlorogenic acid content around 1.4 times higher than controls on day 14. No significant differences were observed in most of the volatile compositions among the different samples. Thus, UV-C technology is a promising non-thermal alternative to extend the shelf life of cold-brewed coffee.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.