{"title":"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","authors":"Rey Castañeda-Rodríguez, S. Mulík, C. Ozuna","doi":"10.1080/15428052.2020.1848683","DOIUrl":null,"url":null,"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.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":"4 1","pages":"366 - 387"},"PeriodicalIF":0.9000,"publicationDate":"2020-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties\",\"authors\":\"Rey Castañeda-Rodríguez, S. Mulík, C. Ozuna\",\"doi\":\"10.1080/15428052.2020.1848683\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":46034,\"journal\":{\"name\":\"Journal of Culinary Science & Technology\",\"volume\":\"4 1\",\"pages\":\"366 - 387\"},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2020-11-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Culinary Science & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2020.1848683\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2020.1848683","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties
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.
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