Hu Dongsheng, Liu Xiaogang, Qin Yuyue, Yan Jiatong, Li Rongmei, Yang Qiliang
Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
Food Chem X. 2023 Jul 26;19:100807. doi: 10.1016/j.fochx.2023.100807. eCollection 2023 Oct 30.
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
本研究评估了热风干燥（HAD）、微波干燥（MD）、真空干燥（VD）、日晒干燥（SD）和真空冷冻干燥（VFD）对咖啡果皮物理性质、生物活性成分、抗氧化能力、挥发性成分及工业应用的影响。结果表明，VFD能最大程度地保留新鲜样品的外观颜色、总酚（19.49毫克没食子酸当量/克干重）、总黄酮（9.65毫克儿茶素当量/克干重）、咖啡因（3.15毫克/克干重）、葫芦巴碱（2.71毫克/克干重）及抗氧化能力，但其运行成本显著高于其他处理，且总挥发性成分含量最低。HAD和SD的总酚和抗氧化能力损失率最高，超过50%。MD的运行成本最低，生物活性成分保留效果较好，挥发性化合物种类最丰富、含量最多。因此，建议在实际生产中使用MD对咖啡果皮进行脱水处理。
