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Physicochemical analysis of thermally treated commercial plant-based beverages coffee added

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Abstract

Plant-based beverages in substitution of milk are used in coffee preparation, the product may be destabilized due to the heating or coffee addition. The aim of this work was to study commercial UHT plant-based beverages applying heat treatment and adding coffee to understand the effects on the physical and thermal stability. Commercial plant-based beverages of five different vegetables sources were analyzed under three conditions: Treatment 0 (25.0 ± 1.5 °C), Treatment 1 (85.0 ± 1.5 °C, 5 min), and Treatment 2 (85.0 ± 1.5 °C, 5 min, instant coffee added). Studied parameters were pH, heat coagulation time (HCT), optical microscope and particle size distribution. The pH ranged from 6.4 to 7.9; HCT between 1 and 13 min; particle size parameters between 65 and 95% (> 1 µm), 1–30% (< 1 µm), 0–2 µm (Dv10), and 10–50 µm (Dv90). The addition of coffee had a significant impact on the pH and the application of Treatment 1 did not have a significant impact in physicochemical stability. It was verified that commercial plant-based beverages are formulated with a large amount of ingredients and cannot be considered clean label. Moreover, the presence of hydrocolloids as ingredients could influence the thermal stability of the samples. Variations in optical microscopy were associated to the vegetable material. It was concluded that the variability of ingredients and the addition of soluble coffee could affects results in the finalization of culinary dishes regarding sensory or nutritional characteristics.

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Acknowledgements

The authors are thankful for the support from the National Council for Scientific and Technological Development (CNPq) with the support grants [307334/2020-1] and [317190/2021-0] the support grants from the academic doctorate of innovation [403602/2020-3] DAI Program-CNPq and postdoctoral support CNPq-PDE [402339/2022-3]. We also appreciate the Coordination for the Improvement of Higher Education Personnel (CAPES), grant number [001], and John Bean Technologies Máquinas e Equipamentos Industriais Ltda. The authors declare no conflicts of interest.

Funding

This study was funded by National Council for Scientific and Technological Development (CNPq) and the Coordination for the Improvement of Higher Education Personnel (CAPES).

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Authors and Affiliations

  1. Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil

    Júlia d’Almeida Francisquini, Juliana de Carvalho da Costa & Italo Tuler Perrone

  2. Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil

    Ramon Altivo, Cristian Camilo Medina Diaz & Rodrigo Stephani

  3. John Bean Technologies Máquinas e Equipamentos Industriais Ltda, São Paulo, São Paulo, Brasil

    Daniela Kharfan

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  1. Júlia d’Almeida Francisquini
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  4. Juliana de Carvalho da Costa
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  5. Daniela Kharfan
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Correspondence to Italo Tuler Perrone.

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Francisquini, J.d., Altivo, R., Diaz, C.C.M. et al. Physicochemical analysis of thermally treated commercial plant-based beverages coffee added. Eur Food Res Technol 249, 3191–3199 (2023). https://doi.org/10.1007/s00217-023-04359-x

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  • DOI: https://doi.org/10.1007/s00217-023-04359-x

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