Microstructural Modification and Sorption Capacity of Green Coffee Beans
To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH<sub>1</su...
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MDPI AG
2024-10-01
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| Series: | Foods |
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| author | Weixue Dong Yutaka Kitamura Mito Kokawa Taroh Suzuki Rasool Khan Amini |
| author_facet | Weixue Dong Yutaka Kitamura Mito Kokawa Taroh Suzuki Rasool Khan Amini |
| author_sort | Weixue Dong |
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| description | To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH<sub>1</sub>P, SH<sub>2</sub>P, and SH<sub>3</sub>P), and 3-levels microwave with puffing (MW<sub>45</sub>P, MW<sub>60</sub>P, and MW<sub>75</sub>P). These methods were applied to GCBs pre-soaked in water for different times. The effects of these treatments on color change, porosity, microstructure, citric acid sorption capacity, and caffeine and chlorogenic acid extraction yield were investigated. Results indicated that, except for GCBs treated with SH<sub>1</sub>P, SH<sub>2</sub>P, SH<sub>3</sub>P, and MW<sub>75</sub>P, all other modified GCBs showed minimal color change. GCBs treated with MW<sub>60</sub>P exhibited favorable pore structures. MW<sub>60</sub>P treatments significantly improved the extraction yield of caffeine and chlorogenic acid. Furthermore, the increased porosity and improved pore size distribution of GCB after MW<sub>60</sub>P resulted in a significant increase in the sorption of citric acid onto modified GCB. The rate of the sorption reaction followed the pseudo-first-order kinetics. In conclusion, MW<sub>60</sub>P are effective treatments for enhancing the microstructure of GCB, improving sorption capacity, and improving the extraction yield of flavor compounds. |
| format | Article |
| id | doaj-art-fa40bdfd03a34c20b1b2ef8314b34e95 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
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| series | Foods |
| spelling | doaj-art-fa40bdfd03a34c20b1b2ef8314b34e952025-08-20T02:49:56ZengMDPI AGFoods2304-81582024-10-011321339810.3390/foods13213398Microstructural Modification and Sorption Capacity of Green Coffee BeansWeixue Dong0Yutaka Kitamura1Mito Kokawa2Taroh Suzuki3Rasool Khan Amini4Graduate School of Science and Technology, University of Tsukuba, Tsukuba 305-8572, Ibaraki, JapanInstitute of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, JapanInstitute of Life and Environmental Sciences, University of Tsukuba, Tsukuba 305-8572, Ibaraki, JapanSaza Coffee Holdings Ltd., Hitachinaka 312-0043, Ibaraki, JapanSaza Coffee Holdings Ltd., Hitachinaka 312-0043, Ibaraki, JapanTo enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH<sub>1</sub>P, SH<sub>2</sub>P, and SH<sub>3</sub>P), and 3-levels microwave with puffing (MW<sub>45</sub>P, MW<sub>60</sub>P, and MW<sub>75</sub>P). These methods were applied to GCBs pre-soaked in water for different times. The effects of these treatments on color change, porosity, microstructure, citric acid sorption capacity, and caffeine and chlorogenic acid extraction yield were investigated. Results indicated that, except for GCBs treated with SH<sub>1</sub>P, SH<sub>2</sub>P, SH<sub>3</sub>P, and MW<sub>75</sub>P, all other modified GCBs showed minimal color change. GCBs treated with MW<sub>60</sub>P exhibited favorable pore structures. MW<sub>60</sub>P treatments significantly improved the extraction yield of caffeine and chlorogenic acid. Furthermore, the increased porosity and improved pore size distribution of GCB after MW<sub>60</sub>P resulted in a significant increase in the sorption of citric acid onto modified GCB. The rate of the sorption reaction followed the pseudo-first-order kinetics. In conclusion, MW<sub>60</sub>P are effective treatments for enhancing the microstructure of GCB, improving sorption capacity, and improving the extraction yield of flavor compounds.https://www.mdpi.com/2304-8158/13/21/3398green coffee beansmodificationfreeze-dryingmicrowave and puffingflavor compoundssorption capacity |
| spellingShingle | Weixue Dong Yutaka Kitamura Mito Kokawa Taroh Suzuki Rasool Khan Amini Microstructural Modification and Sorption Capacity of Green Coffee Beans Foods green coffee beans modification freeze-drying microwave and puffing flavor compounds sorption capacity |
| title | Microstructural Modification and Sorption Capacity of Green Coffee Beans |
| title_full | Microstructural Modification and Sorption Capacity of Green Coffee Beans |
| title_fullStr | Microstructural Modification and Sorption Capacity of Green Coffee Beans |
| title_full_unstemmed | Microstructural Modification and Sorption Capacity of Green Coffee Beans |
| title_short | Microstructural Modification and Sorption Capacity of Green Coffee Beans |
| title_sort | microstructural modification and sorption capacity of green coffee beans |
| topic | green coffee beans modification freeze-drying microwave and puffing flavor compounds sorption capacity |
| url | https://www.mdpi.com/2304-8158/13/21/3398 |
| work_keys_str_mv | AT weixuedong microstructuralmodificationandsorptioncapacityofgreencoffeebeans AT yutakakitamura microstructuralmodificationandsorptioncapacityofgreencoffeebeans AT mitokokawa microstructuralmodificationandsorptioncapacityofgreencoffeebeans AT tarohsuzuki microstructuralmodificationandsorptioncapacityofgreencoffeebeans AT rasoolkhanamini microstructuralmodificationandsorptioncapacityofgreencoffeebeans |