Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/61702
Título: | Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition |
Autor(es): | Lopes, Guido R. Passos, Cláudia P. Rodrigues, Carla Teixeira, J. A. Coimbra, Manuel A. |
Palavras-chave: | Carbohydrates Polysaccharides Caffeine Chlorogenic acids Response surface methodology Extraction process |
Data: | Out-2019 |
Editora: | Springer Nature |
Revista: | European Food Research and Technology |
Citação: | Lopes, Guido R.; Passos, Cláudia P.; Rodrigues, Carla; Teixeira, José A.; Coimbra, Manuel A., Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition. European Food Research and Technology, 245(10), 2133-2146, 2019 |
Resumo(s): | Coffee infusion experiments were conducted to infer how operational variables (time, temperature, mass to volume ratio, and grinding) might affect the efficiency and/or selectivity of compounds extraction. Although the different variables have extensively been reported independently, to the best of our knowledge, no experimental design was yet delineated to study the simultaneous effect of variables in coffee composition. This study fulfills this gap by constructing surface models that reflect the responses in a wide-ranging design space. The freeze-dried extracts were compared regarding the overall yield of extraction, carbohydrate content and composition, caffeine, chlorogenic acid (5-CQA) content, color, and viscosity. Temperature was the major factor for coffee extracts differentiation, regarding both overall and carbohydrates yield and composition. The extraction process efficiency is more related to galactomannans extraction than arabinogalactans. Varying operational conditions, coffee extracts with distinct chemical properties are obtained from the same roasted coffee, broadening their applications in food formulations. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/61702 |
DOI: | 10.1007/s00217-019-03318-9 |
ISSN: | 1438-2377 |
e-ISSN: | 1438-2385 |
Versão da editora: | http://www.springer.com/food+science/journal/217 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_51784_1.pdf | 3,93 MB | Adobe PDF | Ver/Abrir |