Influence of Thermal Treatments and Packaging on Physicochemical and Microbiological Characteristics of Ready-to-Drink Cold Brew Coffee cv. Robusta Blended with Coconut Water
Abstract
The popularity of cold brew coffee consumption tends to increase nowadays. This study aimed to investigate the stabilization techniques for prolonging the quality and shelf-life of ready-to-drink cold brew coffee cv. Robusta blended with coconut water. The two common thermal techniques, Processing 1: Sterilization, packed in a glass bottle and sterilized at 121ºC for 15 min, and Processing 2: Pasteurization, packed in aluminum foil laminated pouch and heated at 65ºC for 30 min, were evaluated. Coarse grinding coffee beans were extracted with room temperature drinking water for 6.5 hours and then mixed with coconut water (75:25) before being packed and undergoing thermal treatment. Changes in physicochemical and microbiological characteristics of cold brew beverages were observed for 2-month storage at 25±2ºC for processing 1, and 4±1ºC for processing 2. An initial pH of the sample undergoing sterilization (4.78-5.00) showed more acidic than the pasteurization technique (5.41-5.57) and decreased with storage time. Sterilized coffee beverage resulted significantly declined (p≤0.05) in caffeine content (89.42 mg/100mL), total phenolic acid (4.59 mg GAE/mL), and percentage of DPPH radical scavenging activity (59.35%) compared to pasteurization method, with data being 92.34 mg/100mL, 6.00 mg GAE/mL, and 70.25%, respectively. Lightness (L*) of both treatments decreased during storage and showed a dramatic change in ΔE. The results of the microbial evaluation (Aerobic plate count, Escherichia coli, and Bacillus cereus) guaranteed food safety risk by the value was within the standard criteria throughout storage periods. The results revealed that all treatments preserved bioactive compounds, especially the pasteurization method which was less acidic than sterilization counterparts. Keywords : cold brew coffee; ready-to-drink; physicochemical; microbiologicalReferences
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Ngamsuk, S., Huang, T.-C., & Hsu, J.-L. (2019). Determination of phenolic compounds, procyanidins, and antioxidant activity in processed Coffea arabica L. leaves. Foods, 8, 389.
Olechno, E., Puscion-Jakubik, A., Zujko, M. E., & Socha, K. (2021). Influence of various factors on caffeine content in coffee brew. Foods, 10, 1208.
Pérez-Martínez, M., Sopelna, P., De Peña, M. P., & Cid, C. (2008). Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew. Journal of Agricultural and Food Chemistry, 56, 11845-11853.
Puff, C., & Chamchumroon, V. (2003) Non-indigenous Rubiaceae grown in Thailand. Thai Forest Bulletin (Botany), 31, 75–94.
Quintero, M., Velásquez, S., Zapata, J., López, C., & Cisneros-Zevallos, L. (2021). Assesment of concentrated liquid coffee acceptance during storage: sensory and physicochemical perspective. Molecules, 26, 3545.
Rao, N. Z., & Fuller, M. (2018). Acidity and antioxidant activity of cold brew coffee. Scientific Reports, 8(1), 16030.
Rao, N. Z., Fuller, M., & Grim, M. D. (2020). Physiochemical characteristics of hot and cold brew coffee physiochemical characteristics of hot and cold brew coffee chemistry: the effects of roast level and brewing temperature chemistry: The effects of roast level and brewing temperature on compound extraction. Foods, 9, 902.
Sentangsedtee. (2021). Sentangsedtee. Retrieved June 15, 2021, from https://www.sentangsedtee.com/ exclusive/article_85954
Sopelna, P., Pérea-Martínez, M., López-Galilea, I., de Peña, M. P., & Cid, C. (2013). Effect of ultra high temperature (UHT) treatment on coffee brew stability. Food Research International, 50, 682-690.
Torma, A., Orbán, C. S., Bodor, Z. S., & Benedek, C. S. (2019). Evaluation of sensory and antioxidant properties of commercial coffee substitutes. Acta Aliment, 48, 297-305.
APHA. (2017). Standard Methods for the Examination of Water and Wastewater. (23rd edition). New York: American Public Health Association.
Awua, A. K., Doe, E. D., & Agyare, R. (2012). Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (Cocos nucifera L.) Water. Food and Nutrition Sciences, 3, 1136-1143.
BAM. (2001). Bacteriological Analytical Manual Chapter 3: Aerobic Plate Count. Retrieved Aug 16, 2021, from https://www.fda.gov/food/laboratory-methods-food/bam-chapter-3-aerobic-plate-count
BAM. (2001). Bacteriological Analytical Manual Chapter 14: Bacillus cereus. Retrieved Aug 16, 2021, from https://www.fda.gov/food/laboratory-methods-food/bam-chapter-14-bacillus-cereus
Bellumoria, M., Angeloni, G., Guerrini, L., Masell, P., Calamai, L., Mulinacci, N., Parenti, A., & Innocentia, M. (2021) Effects of different stabilization techniques on the shelf life of cold brew coffee: Chemical composition, flavor profile and microbiological analysis. LWT - Food Science and Technology, 142, 111043.
Claassen, L., Rinderknecht, M., Porth, T., Röhnisch, J., Seren, H. Y., Scharinger, A., Gottstein, V., Noack, D., Schwarz, S., & Winkler, G. (2021). Cold brew coffee-Pilot studies on definition, extraction, consumer preference, chemical characterization and microbial hazards. Foods, 10, 865.
Choi, B., & Koh, E. (2017) Spent coffee as a rich source of antioxidative compounds. Food Science and Biotechnology, 26(4), 921–927.
Gopinandah, T. N., Banakar, M., Ashwini, M.S., & Basavaraj, K. (2014). A comparative study on caffeine estimation in coffee samples by different methods. International Journal of Current Research in Chemistry and Pharmaceutical Sciences, 1(18), 04-08.
Ghosh, P., & Venkatachalapathy, N. (2014). Processing and drying of coffee – A review. International Journal of Engineering Research & Technology, 3(12), 784-794.
Holdsworth, S. D., & Simpson, R. (2016). Thermal Processing of Packaged Foods (3rd Editions). In G. V. Barbosa-Cánovas (Ed.). Switzerland: Springer International Publishing.
Ikeda, M., Akiyama, M., Hirano, Y., Miyaji, K., Sugawara, Y., Imayoshi, Y., Iwabuchi, H., Onodera, T., & Toko, K. (2018). Effects of manufacturing processing conditions on retronasal-aroma odorants from a milk coffee drink. Journal of Food Science. 0 (0), JFDS-2018-0343.
Kwok, R., Ting, K. L. W., Schwarz, S., Classen, L., & Lachenmeier, D. W. (2020). Current challenges of cold brew coffee-roasting, extraction, flavor profile, contamination, and food safety. Challenges, 11, 26.
Manzocco, L., & Nicoli, M. C. (2007). Modelling the effect of water activity and storage temperature on chemical stability of coffee brews. Journal of Agricultural and Food Chemistry, 55, 6521-6526.
Ministry of Industry. (2011). Thai Community Product Standard: Iced coffee. Retrieved June 15, 2021, from https://tcps.tisi.go.th/pub/tcps1005_58(%E0%B8%81%E0%B8%B2%E0%B9%81%E0%B8%9F%E0%B9%80%E0%B8%A2%E0%B9%87%E0%B8%99).pdf
Ministry of Public Health. (2020). Determine quality or standards, criteria, conditions or methods for the analysis of food for pathogenic microorganisms. Retrieved June 15, 2021, from https://www.fda.moph.go.th/sites /food/Shared%20Documents/Interesting information for entrepreneurs /Law416.pdf.
Muzykiewicz-Szymánska, A., Nowak, A., Wira, D., & Klimowicz, A. (2021). The effect of brewing process parameters on antioxidant activity and caffeine content in infusions of roasted and unroasted Arabica coffee beans originated from different countries. Molecules, 26, 3681.
Ngamsuk, S., Huang, T.-C., & Hsu, J.-L. (2019). Determination of phenolic compounds, procyanidins, and antioxidant activity in processed Coffea arabica L. leaves. Foods, 8, 389.
Olechno, E., Puscion-Jakubik, A., Zujko, M. E., & Socha, K. (2021). Influence of various factors on caffeine content in coffee brew. Foods, 10, 1208.
Pérez-Martínez, M., Sopelna, P., De Peña, M. P., & Cid, C. (2008). Application of multivariate analysis to the effects of additives on chemical and sensory quality of stored coffee brew. Journal of Agricultural and Food Chemistry, 56, 11845-11853.
Puff, C., & Chamchumroon, V. (2003) Non-indigenous Rubiaceae grown in Thailand. Thai Forest Bulletin (Botany), 31, 75–94.
Quintero, M., Velásquez, S., Zapata, J., López, C., & Cisneros-Zevallos, L. (2021). Assesment of concentrated liquid coffee acceptance during storage: sensory and physicochemical perspective. Molecules, 26, 3545.
Rao, N. Z., & Fuller, M. (2018). Acidity and antioxidant activity of cold brew coffee. Scientific Reports, 8(1), 16030.
Rao, N. Z., Fuller, M., & Grim, M. D. (2020). Physiochemical characteristics of hot and cold brew coffee physiochemical characteristics of hot and cold brew coffee chemistry: the effects of roast level and brewing temperature chemistry: The effects of roast level and brewing temperature on compound extraction. Foods, 9, 902.
Sentangsedtee. (2021). Sentangsedtee. Retrieved June 15, 2021, from https://www.sentangsedtee.com/ exclusive/article_85954
Sopelna, P., Pérea-Martínez, M., López-Galilea, I., de Peña, M. P., & Cid, C. (2013). Effect of ultra high temperature (UHT) treatment on coffee brew stability. Food Research International, 50, 682-690.
Torma, A., Orbán, C. S., Bodor, Z. S., & Benedek, C. S. (2019). Evaluation of sensory and antioxidant properties of commercial coffee substitutes. Acta Aliment, 48, 297-305.
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2022-09-01
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