Abstract
This study focused on the effect of pulsed electric field (PEF) as a pretreatment on coffee beans. PEF was applied with the specific energies of 1.742, 3.484 and 7.840 kJ/kg to Ethiopian Coffee Arabica beans before and after the roasting process, and beans were further brewed to investigate the effect of PEF on extraction yield and formation of Maillard Reaction Products (MRP). Antioxidant activity (DPPH, FRAP and ABTS methods) and total phenolic content (TPC) were determined after the brewing process. UV/Vis, fluorescence and ATR-FTIR spectra of samples were also recorded to evaluate the extraction of phenolic compounds and formation of MRP. It was observed that the PEF treatment increased the extraction of phenolic compounds and antioxidant activity compared to untreated beans up to 24% and 31%, respectively, while reducing the MRP. It was concluded that PEF pretreatment may be a valuable technique for obtaining better extraction yield and caffeine concentration, and lower MRP. Furthermore, application of PEF treatment on green coffee beans showed more promising results.
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Data Availability
The datasets generated and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
We would like to thank Elea for giving us opportunity to work with their PEF PilotTM equipment, Mr. Erkan Erdem from FIBEX for his efforts to make the PEF device available for more than 2 months and The Specialty Coffee Association certified Mr. Cafer Soydan for coffee bean supply and his technical support.
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Bilge, G., Yurdakul, M., Buzrul, S. et al. Evaluation of the Effect of Pulsed Electric Field on Coffee Arabica Beans. Food Bioprocess Technol 15, 1073–1081 (2022). https://doi.org/10.1007/s11947-022-02802-7
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DOI: https://doi.org/10.1007/s11947-022-02802-7