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Impact of the use of cryoprotectants in the production of freeze-dried soluble coffee from cold brew arabica coffee

2024Artigo científico Acesso aberto
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dc.contributor.authorBarroso, Livia Alves
dc.contributor.authorViegas, Cláudia
dc.contributor.authorStančiauskaitė, Monika
dc.contributor.authorMacedo, Ana S.
dc.contributor.authorLemos, Iara Lopes
dc.contributor.authorda Costa, Joyce Maria Gomes
dc.contributor.authorSchmiele, Marcio
dc.contributor.authorda Silveira, João Vinícios Wirbitzki
dc.contributor.authorBrandão, Pedro
dc.contributor.authorAmaral, Tatiana Nunes
dc.contributor.authorFonte, Pedro
dc.date.accessioned2024-05-14T12:17:50Z
dc.date.available2024-05-14T12:17:50Z
dc.date.issued2024
dc.description.abstractCold brew is a method of coffee extraction that uses low temperature, preserving the volatile compounds of coffee. Freeze-drying allows the preservation of coffee features and nutritional value. The aim of this study was to evaluate the effects of different cryoprotectants in cold brew extracts as a basis for freeze-dried coffee production. Thus, the Coffea arabica extracts and the soluble coffee were characterized concerning caffeine content, antioxidant capacity, total phenolic compounds, and antimicrobial activity to verify the potential of this method. The extracts did not show antimicrobial activity with a high soluble solid content. It was observed that the cold extraction methods were efficient regarding the caffeine content, antioxidant capacity, and total phenolic compounds. Freeze-dried coffees also did not show antimicrobial activity, and they maintained the water and humidity activity standards. In general, cryoprotectants displayed an unfavorable influence on the extract and freeze-dried coffee in the analyses performed. The coffee extract without cryoprotectants had a higher antioxidant capacity (88.12%) and content of phenolic compounds (7.74 mg AG/mL of the coffee extract). Only for the analyses of soluble solids, the cryoprotectants mannitol and fructose showed promising results (14.03 degrees Brix, 14.40 degrees Brix, 11.33 degrees Brix, respectively). Thus, for the analyses conducted, the cryoprotectants did not lead to significant advantages for this process.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/s11947-024-03387-zpt_PT
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10400.1/20731
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationAlgarve Centre for Marine Sciences
dc.relationAlgarve Centre for Marine Sciences
dc.relationCentre for Marine and Environmental Research
dc.relationInstitute for Bioengineering and Biosciences
dc.relationInstitute for Bioengineering and Biosciences
dc.relationInstitute for Health and Bioeconomy
dc.relationEgas Moniz Interdisciplinary Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCoffea arabicapt_PT
dc.subjectCryopreservationpt_PT
dc.subjectCoffee extractionpt_PT
dc.subjectCold extractionpt_PT
dc.subjectInstant coffeept_PT
dc.titleImpact of the use of cryoprotectants in the production of freeze-dried soluble coffee from cold brew arabica coffeept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleAlgarve Centre for Marine Sciences
oaire.awardTitleCentre for Marine and Environmental Research
oaire.awardTitleInstitute for Bioengineering and Biosciences
oaire.awardTitleInstitute for Bioengineering and Biosciences
oaire.awardTitleInstitute for Health and Bioeconomy
oaire.awardTitleEgas Moniz Interdisciplinary Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04326%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0101%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04565%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04565%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0140%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04585%2F2020/PT
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMestre Viegas
person.familyNameFonte
person.givenNameCláudia Sofia
person.givenNamePedro
person.identifier.ciencia-idBC13-CBFD-ECA6
person.identifier.ciencia-id2410-123D-3385
person.identifier.orcid0000-0001-6668-2778
person.identifier.orcid0000-0002-1115-9282
person.identifier.ridK-3215-2013
person.identifier.scopus-author-id55146900200
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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