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...
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Frontiers Media S.A.
2022-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.849811/full |
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| author | Xingchen Zhai Mengnan Yang Jing Zhang Lulu Zhang Yarong Tian Chaonan Li Lina Bao Chao Ma A. M. Abd El-Aty A. M. Abd El-Aty |
| author_facet | Xingchen Zhai Mengnan Yang Jing Zhang Lulu Zhang Yarong Tian Chaonan Li Lina Bao Chao Ma A. M. Abd El-Aty A. M. Abd El-Aty |
| author_sort | Xingchen Zhai |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-14T18:49:11Z |
| format | Article |
| id | doaj.art-8f6b846b434f42da90c4ee94f971f1df |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-14T18:49:11Z |
| publishDate | 2022-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-8f6b846b434f42da90c4ee94f971f1df2022-12-21T22:51:19ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-03-01910.3389/fnut.2022.849811849811Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing MethodsXingchen Zhai0Mengnan Yang1Jing Zhang2Lulu Zhang3Yarong Tian4Chaonan Li5Lina Bao6Chao Ma7A. M. Abd El-Aty8A. M. Abd El-Aty9Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaBeijing Key Laboratory of Forest Food Processing and Safety, College of Biological Science and Technology, Beijing Forestry University, Beijing, ChinaDepartment of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, EgyptDepartment of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, TurkeyA 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.https://www.frontiersin.org/articles/10.3389/fnut.2022.849811/fullcoffeecold brewhot brewultrasound-assisted extractionvolatile compounds |
| spellingShingle | Xingchen Zhai Mengnan Yang Jing Zhang Lulu Zhang Yarong Tian Chaonan Li Lina Bao Chao Ma A. M. Abd El-Aty A. M. Abd El-Aty Feasibility of Ultrasound-Assisted Extraction for Accelerated Cold Brew Coffee Processing: Characterization and Comparison With Conventional Brewing Methods Frontiers in Nutrition coffee cold brew hot brew ultrasound-assisted extraction volatile compounds |
| 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 | coffee cold brew hot brew ultrasound-assisted extraction volatile compounds |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.849811/full |
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