Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile; Centro Surcolombiano de Investigación en Café "CESURCAFÉ", Universidad Surcolombiana, Neiva, Colombia.
Centro Surcolombiano de Investigación en Café "CESURCAFÉ", Universidad Surcolombiana, Neiva, Colombia.
Food Res Int. 2023 Feb;164:112380. doi: 10.1016/j.foodres.2022.112380. Epub 2022 Dec 28.
The rational design of methodologies to control the neoformed compounds occurrence (NFCs), such as acrylamide and hydroxymethylfurfural (HMF) in roasted coffee, must consider the preservation of the bioactive compounds contained in this beverage. The aim of this work was to evaluate the integrated effect of yeast inoculation during the fermentation stage and the modification of roasting parameters on the final concentrations of NFCs and bioactive compounds of roasted coffee. A completely randomized factorial design was used to evaluate the effect of yeast inoculation (with and without inoculation), roasting temperature (150, 180 and 210 °C) and roast degree (medium, dark) on the (i) physicochemical characteristics (volume change, mass loss, water activity, non-enzymatic browning index, antioxidant capacity, total polyphenols, chlorogenic acid and caffeine) as well as HMF and acrylamide levels of roasted coffee. Response variables were analyzed separately by ANOVA and clustering of treatments was explored by PCA. Yeast inoculation did not significantly (p > 0.05) affect volume change, mass loss, antioxidant capacity, total polyphenols content, and caffeine contents. The interaction of evaluated factors significantly decreased (p < 0.05) the acrylamide and HMF contents of roasted coffee (43 % and 56.0 %, respectively). Based on PCA grouping the best treatments were medium roast at 210 °C (inoculated and uninoculated) and at 180 °C (inoculated). Under these conditions it is possible to produce a roasted coffee mitigated in neo formed contaminants that present the physicochemical properties of original product.
为了控制新形成化合物的出现（NFCs），例如烤咖啡中的丙烯酰胺和羟甲基糠醛（HMF），必须考虑到保留这种饮料中的生物活性化合物。本工作旨在评估酵母接种在发酵阶段和改变烘焙参数对烘焙咖啡中 NFCs 和生物活性化合物最终浓度的综合影响。使用完全随机因子设计来评估酵母接种（有无接种）、烘焙温度（150、180 和 210°C）和烘焙程度（中烘焙、深烘焙）对（i）物理化学特性（体积变化、质量损失、水分活度、非酶褐变指数、抗氧化能力、总多酚、绿原酸和咖啡因）以及 HMF 和丙烯酰胺水平的影响。通过方差分析分别分析响应变量，并通过 PCA 探索处理的聚类。酵母接种对体积变化、质量损失、抗氧化能力、总多酚含量和咖啡因含量没有显著影响（p>0.05）。评估因素的相互作用显著降低了烤咖啡中的丙烯酰胺和 HMF 含量（分别为 43%和 56.0%）。基于 PCA 的分组，中烘焙在 210°C（接种和未接种）和 180°C（接种）的条件下是最佳的。在这些条件下，可以生产出一种新形成污染物减轻的烤咖啡，同时保留原始产品的物理化学特性。
