The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300250X |
| _version_ | 1827808716305465344 |
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| author | Dongsheng Hu Xiaogang Liu Yuyue Qin Jiatong Yan Rongmei Li Qiliang Yang |
| author_facet | Dongsheng Hu Xiaogang Liu Yuyue Qin Jiatong Yan Rongmei Li Qiliang Yang |
| author_sort | Dongsheng Hu |
| collection | DOAJ |
| description | This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production. |
| first_indexed | 2024-03-11T22:30:55Z |
| format | Article |
| id | doaj.art-72b1261607ae4828a466dc3d4e62cebc |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:55Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-72b1261607ae4828a466dc3d4e62cebc2023-09-23T05:12:21ZengElsevierFood Chemistry: X2590-15752023-10-0119100807The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peelDongsheng Hu0Xiaogang Liu1Yuyue Qin2Jiatong Yan3Rongmei Li4Qiliang Yang5Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR ChinaFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Corresponding author at: Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, 727 Jingming South Road, Kunming, Yunnan 650500, PR China.Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR ChinaCollege of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR ChinaFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR ChinaFaculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR ChinaThis study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.http://www.sciencedirect.com/science/article/pii/S259015752300250XCoffee peelDrying methodsBioactive componentsFlavor componentsEconomic assessment |
| spellingShingle | Dongsheng Hu Xiaogang Liu Yuyue Qin Jiatong Yan Rongmei Li Qiliang Yang The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel Food Chemistry: X Coffee peel Drying methods Bioactive components Flavor components Economic assessment |
| title | The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel |
| title_full | The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel |
| title_fullStr | The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel |
| title_full_unstemmed | The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel |
| title_short | The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel |
| title_sort | impact of different drying methods on the physical properties bioactive components antioxidant capacity volatile components and industrial application of coffee peel |
| topic | Coffee peel Drying methods Bioactive components Flavor components Economic assessment |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300250X |
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