Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T071
DOI: https://doi.org/10.24326/ICDSUPL2.T071
Published online: 19 April 2023
ICDSUPL, 2, T071 (2023)
Effect of the concentration method on selected bioactive components of cold brew coffee
Damian Maksimowski1*
1 Department of Functional Food Products Development, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wroclaw, Poland
* Corresponding author: damian.maksimowski@upwr.edu.pl
Abstract
Cold brew coffee represents an innovative beverage whose development trend in terms of: technological changes in production, improving quality as well as the functional properties of the beverage, has been going on for almost a decade. The production process is associated technologically with maceration time measured in hours and low-temperature conditions (usually below 25°C). Compared to hot brewed coffee, the cold extraction process produces a beverage with different sensory qualities. In the light of recent legal regulations restricting the sale of well-known ‘energy drinks’, cold brew coffees could also become an important representative of the ready-to-drink category, mainly due to their stimulating properties resulting from their natural caffeine content and their biological properties due to their antioxidant effect.
The aim of this study was to evaluate the effect of two methods of concentrating a beverage made from coffee beans based on analysis of the content of characteristic active ingredients. Two different coffee roasting profiles (220°C and 230°C) were used to obtain the raw material. Cold brew extracts for concentration have been made under identical conditions of temperature and maceration time, bean grinding degree and water:coffee ratio, which were concentrated thermally and by progressive cryoconcentration. After the process, the caffeine and chlorogenic acid 3-CGA contents were compared using liquid chromatography coupled to mass spectrometry techniques. The results showed that, irrespective of the concentration used, both caffeine and 3-CGA acid concentrations increased in all samples compared to the starting extract. The significant differences with regard to the content of the evaluated components in the concentrates are due to the maximum concentration percentage possible and the occurrence of water-gas phase transformation. This allows us to conclude that, depending on how the process is carried out, the resulting concentrate can also be a source with very high health-promoting potential.
PhD student in the 4th edition of the implementation doctorate programme – Ministry of Education and Science.
How to cite
D. Maksimowski, 2023. Effect of the concentration method on selected bioactive components of cold brew coffee. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T071