European Food Research and Technology

, Volume 245, Issue 10, pp 2133–2146 | Cite as

Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition

  • Guido R. Lopes
  • Cláudia P. Passos
  • Carla Rodrigues
  • José A. Teixeira
  • Manuel A. CoimbraEmail author
Original Paper


Coffee infusion experiments were conducted to infer how operational variables (time, temperature, mass to volume ratio, and grinding) might affect the efficiency and/or selectivity of compounds extraction. Although the different variables have extensively been reported independently, to the best of our knowledge, no experimental design was yet delineated to study the simultaneous effect of variables in coffee composition. This study fulfills this gap by constructing surface models that reflect the responses in a wide-ranging design space. The freeze-dried extracts were compared regarding the overall yield of extraction, carbohydrate content and composition, caffeine, chlorogenic acid (5-CQA) content, color, and viscosity. Temperature was the major factor for coffee extracts differentiation, regarding both overall and carbohydrates yield and composition. The extraction process efficiency is more related to galactomannans extraction than arabinogalactans. Varying operational conditions, coffee extracts with distinct chemical properties are obtained from the same roasted coffee, broadening their applications in food formulations.

Graphic abstract


Carbohydrates Polysaccharides Caffeine Chlorogenic acids Response surface methodology Extraction process 



Thanks are due to the University of Aveiro and FCT/MCT for the financial support for the QOPNA research Unit (FCT UID/QUI/00062/2019) through national founds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and to the Portuguese NMR Network. Guido R. Lopes and Cláudia P. Passos were supported by individual doc (SFRH/BD/104855/2014) and post-doc (SFRH/BDP/107881/2015) grants by FCT, respectively.

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interests.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Supplementary material

217_2019_3318_MOESM1_ESM.pdf (1 mb)
Supplementary material 1 (PDF 1038 kb)


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Guido R. Lopes
    • 1
  • Cláudia P. Passos
    • 1
  • Carla Rodrigues
    • 2
  • José A. Teixeira
    • 3
  • Manuel A. Coimbra
    • 1
    Email author
  1. 1.QOPNA & LAQV-REQUIMTE, Department of ChemistryUniversity of AveiroAveiroPortugal
  2. 2.Diverge, Grupo Nabeiro Innovation CenterLisbonPortugal
  3. 3.Centre of Biological EngineeringUniversity of MinhoBragaPortugal

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