The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel
© 2023 The Author(s)..
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.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2023 |
|---|---|
| Erschienen: |
2023 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:19 |
|---|---|
| Enthalten in: |
Food chemistry: X - 19(2023) vom: 30. Okt., Seite 100807 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Hu, Dongsheng [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Bioactive components |
|---|
| Anmerkungen: |
Date Revised 03.10.2023 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1016/j.fochx.2023.100807 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM362760969 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM362760969 | ||
| 003 | DE-627 | ||
| 005 | 20231226091920.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231226s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.fochx.2023.100807 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1209.xml |
| 035 | |a (DE-627)NLM362760969 | ||
| 035 | |a (NLM)37780243 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Hu, Dongsheng |e verfasserin |4 aut | |
| 245 | 1 | 4 | |a The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 03.10.2023 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2023 The Author(s). | ||
| 520 | |a 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Bioactive components | |
| 650 | 4 | |a Coffee peel | |
| 650 | 4 | |a Drying methods | |
| 650 | 4 | |a Economic assessment | |
| 650 | 4 | |a Flavor components | |
| 700 | 1 | |a Liu, Xiaogang |e verfasserin |4 aut | |
| 700 | 1 | |a Qin, Yuyue |e verfasserin |4 aut | |
| 700 | 1 | |a Yan, Jiatong |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Rongmei |e verfasserin |4 aut | |
| 700 | 1 | |a Yang, Qiliang |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food chemistry: X |d 2019 |g 19(2023) vom: 30. Okt., Seite 100807 |w (DE-627)NLM300337051 |x 2590-1575 |7 nnns |
| 773 | 1 | 8 | |g volume:19 |g year:2023 |g day:30 |g month:10 |g pages:100807 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.fochx.2023.100807 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 19 |j 2023 |b 30 |c 10 |h 100807 | ||