Advertisement

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
  • 164 Downloads

Abstract

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

Keywords

Carbohydrates Polysaccharides Caffeine Chlorogenic acids Response surface methodology Extraction process 

Notes

Acknowledgements

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)

References

  1. 1.
    Gloess AN, Schönbächler B, Klopprogge B, D’Ambrosio L, Chatelain K, Bongartz A, Strittmatter A, Rast M, Yeretzian C (2013) Comparison of nine common coffee extraction methods: instrumental and sensory analysis. Eur Food Res Technol 236(4):607–627CrossRefGoogle Scholar
  2. 2.
    Illy A, Viani R (2005) Espresso coffee: the science of quality. Elsevier, AmsterdamGoogle Scholar
  3. 3.
    Maeztu L, Andueza S, Ibañez C, Paz de Peña M, Bello J, Cid C (2001) Multivariate methods for characterization and classification of espresso coffees from different botanical varieties and types of roast by foam, taste, and mouthfeel. J Agric Food Chem 49(10):4743–4747CrossRefGoogle Scholar
  4. 4.
    Oosterveld A, Voragen AGJ, Schols HA (2003) Effect of roasting on the carbohydrate composition of Coffea arabica beans. Carbohydr Polym 54(2):183–192CrossRefGoogle Scholar
  5. 5.
    Nunes FM, Coimbra MA (2001) Chemical characterization of the high molecular weight material extracted with hot water from green and roasted arabica coffee. J Agric Food Chem 49(4):1773–1782CrossRefGoogle Scholar
  6. 6.
    von Blittersdorff M, Klatt C (2017) Chapter 13 - The Grind—Particles and Particularities. In: Folmer B (ed) The Craft and Science of Coffee. Academic Press, AmsterdamGoogle Scholar
  7. 7.
    Andueza S, Vila MA, Paz de Peña M, Cid C (2007) Influence of coffee/water ratio on the final quality of espresso coffee. J Sci Food Agric 87(4):586–592CrossRefGoogle Scholar
  8. 8.
    Andueza S, de Peña MP, Cid C (2003) Chemical and sensorial characteristics of espresso coffee as affected by grinding and torrefacto roast. J Agric Food Chem 51(24):7034–7039CrossRefGoogle Scholar
  9. 9.
    Petracco M (2001) Technology IV: beverage preparation: brewing trends for the new millennium. In: Clarke RJ, Vitzthum OG (eds) Coffee: recent developments. Blackwell Science, LondonGoogle Scholar
  10. 10.
    Merritt MC, Proctor BE (1959) Extraction rates for selected components in coffee brew. J Food Sci 24(6):735–743CrossRefGoogle Scholar
  11. 11.
    Parenti A, Guerrini L, Masella P, Spinelli S, Calamai L, Spugnoli P (2014) Comparison of espresso coffee brewing techniques. J Food Eng 121:112–117CrossRefGoogle Scholar
  12. 12.
    Moroney KM, Lee WT, O’Brien SBG, Suijver F, Marra J (2015) Modelling of coffee extraction during brewing using multiscale methods: An experimentally validated model. Chem Eng Sci 137:216–234CrossRefGoogle Scholar
  13. 13.
    Melrose J, Roman-Corrochano B, Montoya-Guerra M, Bakalis S (2018) Toward a new brewing control chart for the 21st century. J Agric Food Chem 66(21):5301–5309CrossRefGoogle Scholar
  14. 14.
    Voilley A, Simatos D (1979) Modeling the solubilization process during coffee brewing. J Food Process Eng 3(4):185–198CrossRefGoogle Scholar
  15. 15.
    Espinoza-Pérez JD, Vargas A, Robles-Olvera VJ, Rodríguez-Jimenes GC, García-Alvarado MA (2007) Mathematical modeling of caffeine kinetic during solid–liquid extraction of coffee beans. J Food Eng 81(1):72–78CrossRefGoogle Scholar
  16. 16.
    Ribeiro JS, Teófilo RF, Augusto F, Ferreira MMC (2010) Simultaneous optimization of the microextraction of coffee volatiles using response surface methodology and principal component analysis. Chemom Intell Lab 102(1):45–52CrossRefGoogle Scholar
  17. 17.
    Barbosa HMA, de Melo MMR, Coimbra MA, Passos CP, Silva CM (2014) Optimization of the supercritical fluid coextraction of oil and diterpenes from spent coffee grounds using experimental design and response surface methodology. J Supercrit Fluid 85:165–172CrossRefGoogle Scholar
  18. 18.
    Ballesteros LF, Ramirez MJ, Orrego CE, Teixeira JA, Mussatto SI (2017) Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds. J Food Eng 199:1–8CrossRefGoogle Scholar
  19. 19.
    Ballesteros LF, Teixeira JA, Mussatto SI (2014) Selection of the solvent and extraction conditions for maximum recovery of antioxidant phenolic compounds from coffee silverskin. Food Bioprocess Tech 7(5):1322–1332CrossRefGoogle Scholar
  20. 20.
    Lopes GR, Ferreira AS, Pinto M, Passos CP, Coelho E, Rodrigues C, Figueira C, Rocha SM, Nunes FM, Coimbra MA (2016) Carbohydrate content, dietary fibre and melanoidins: composition of espresso from single-dose coffee capsules. Food Res Int 89:989–996CrossRefGoogle Scholar
  21. 21.
    Oosterveld A, Harmsen JS, Voragen AGJ, Schols HA (2003) Extraction and characterization of polysaccharides from green and roasted Coffea arabica beans. Carbohydr Polym 52(3):285–296CrossRefGoogle Scholar
  22. 22.
    Nunes FM, Coimbra MA (2002) Chemical characterization of galactomannans and arabinogalactans from two arabica coffee infusions as affected by the degree of roast. J Agric Food Chem 50(6):1429–1434CrossRefGoogle Scholar
  23. 23.
    Nunes FM, Coimbra MA (2002) Chemical characterization of the high-molecular-weight material extracted with hot water from green and roasted robusta coffees as affected by the degree of roast. J Agric Food Chem 50(24):7046–7052CrossRefGoogle Scholar
  24. 24.
    Passos CP, Rudnitskaya A, Neves JMMGC, Lopes GR, Evtuguin DV, Coimbra MA (2019) Structural features of spent coffee grounds water-soluble polysaccharides: towards tailor-made microwave assisted extractions. Carbohydr Polym 214:53–61CrossRefGoogle Scholar
  25. 25.
    Nunes FM, Cruz ACS, Coimbra MA (2012) Insight into the mechanism of coffee melanoidin formation using modified “in Bean” models. J Agric Food Chem 60(35):8710–8719CrossRefGoogle Scholar
  26. 26.
    Bekedam EK, Schols HA, van Boekel MAJS, Smit G (2006) High molecular weight melanoidins from coffee brew. J Agric Food Chem 54(20):7658–7666CrossRefGoogle Scholar
  27. 27.
    Mestdagh F, Glabasnia A, Giuliano P (2017) Chapter 15—the brew—extracting for excellence. In: Folmer B (ed) The craft and science of coffee. Academic Press, AmsterdamGoogle Scholar
  28. 28.
    Angeloni G, Guerrini L, Masella P, Innocenti M, Bellumori M, Parenti A (2019) Characterization and comparison of cold brew and cold drip coffee extraction methods. J Sci Food Agric 99(1):391–399CrossRefGoogle Scholar
  29. 29.
    Clarke RJ, Macrae R (1987) Coffee: vol. 2: technology. Elsevier, LondonCrossRefGoogle Scholar
  30. 30.
    Wang X, Li K, Yang M, Wang J, Zhang J (2017) Hydrolyzability of mannan after adsorption on cellulose. Cellulose 24(1):35–47CrossRefGoogle Scholar
  31. 31.
    Newman RH, Hemmingson JA (1998) Interactions between locust bean gum and cellulose characterized by13C n.m.r. spectroscopy. Carbohydr Polym 36(2):167–172CrossRefGoogle Scholar
  32. 32.
    Nunes FM, Coimbra MA (1998) Influence of polysaccharide composition in foam stability of espresso coffee. Carbohydr Polym 37(3):283–285CrossRefGoogle Scholar
  33. 33.
    Shin K-S (2017) The chemical characteristics and immune-modulating activity of polysaccharides isolated from cold-brew coffee. Prev Nutr Food Sci 22(2):100–106PubMedPubMedCentralGoogle Scholar
  34. 34.
    Ferreira SS, Passos CP, Cepeda MR, Lopes GR, Teixeira-Coelho M, Madureira P, Nunes FM, Vilanova M, Coimbra MA (2018) Structural polymeric features that contribute to in vitro immunostimulatory activity of instant coffee. Food Chem 242:548–554CrossRefGoogle Scholar
  35. 35.
    Passos CP, Moreira ASP, Domingues MRM, Evtuguin DV, Coimbra MA (2014) Sequential microwave superheated water extraction of mannans from spent coffee grounds. Carbohydr Polym 103:333–338CrossRefGoogle Scholar
  36. 36.
    Bekedam EK, Loots MJ, Schols HA, Van Boekel MAJS, Smit G (2008) Roasting effects on formation mechanisms of coffee brew melanoidins. J Agric Food Chem 56(16):7138–7145CrossRefGoogle Scholar
  37. 37.
    Hečimović I, Belščak-Cvitanović A, Horžić D, Komes D (2011) Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem 129(3):991–1000CrossRefGoogle Scholar
  38. 38.
    Fujioka K, Shibamoto T (2008) Chlorogenic acid and caffeine contents in various commercial brewed coffees. Food Chem 106(1):217–221CrossRefGoogle Scholar
  39. 39.
    Moreira ASP, Nunes FM, Simões C, Maciel E, Domingues P, Domingues MRM, Coimbra MA (2017) Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides. Data Brief 13:145–161CrossRefGoogle Scholar
  40. 40.
    Macrae R (1985) Nitrogenous components. In: Clarke RJ, Macrae R (eds) Coffee: volume 1: chemistry. Springer, DordrechtGoogle Scholar
  41. 41.
    Ludwig IA, Mena P, Calani L, Cid C, Del Rio D, Lean MEJ, Crozier A (2014) Variations in caffeine and chlorogenic acid contents of coffees: what are we drinking? Food Funct 5(8):1718–1726CrossRefGoogle Scholar
  42. 42.
    Crozier TWM, Stalmach A, Lean MEJ, Crozier A (2012) Espresso coffees, caffeine and chlorogenic acid intake: potential health implications. Food Funct 3(1):30–33CrossRefGoogle Scholar
  43. 43.
    Bekedam EK, Schols HA, Van Boekel MAJS, Smit G (2008) Incorporation of chlorogenic acids in coffee brew melanoidins. J Agric Food Chem 56(6):2055–2063CrossRefGoogle Scholar
  44. 44.
    López-Galilea I, De Peña MP, Cid C (2007) Correlation of selected constituents with the total antioxidant capacity of coffee beverages: influence of the brewing procedure. J Agric Food Chem 55(15):6110–6117CrossRefGoogle Scholar

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

Personalised recommendations