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Carbohydrates As Targeting Compounds to Produce Infusions Resembling Espresso Coffee Brews Using Quality by Design Approach

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Carbohydrates As Targeting Compounds to Produce Infusions Resembling Espresso Coffee Brews Using Quality by Design Approach Food Chemistry 344 (2021) 128613 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Carbohydrates as targeting compounds to produce infusions resembling espresso coffee brews using quality by design approach Guido R. Lopes a, Claudia´ P. Passos a, Sílvia Petronilho a,b, Carla Rodrigues c, Jos´e A. Teixeira d, Manuel A. Coimbra a,* a LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal b Chemistry Research Centre-Vila Real, Department of Chemistry, School of Life Sciences and Environment, UTAD, Quinta de Prados, Vila Real 5001 801, Portugal c Diverge, Grupo Nabeiro Innovation Center, Alameda dos Oceanos 65 1.1, 1990-208 Lisboa, Portugal d Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal ARTICLE INFO ABSTRACT Keywords: All coffee brews are prepared with roasted coffee and water, giving origin to espresso, instant, or filteredcoffee, Foamability exhibiting distinct physicochemical properties, depending on the extraction conditions. The different relative Galactomannans content of compounds in the brews modulates coffee body, aroma, and colour. In this study it was hypothesized Infusion coffee that a coffee infusion allows to obtain extracts that resemble espresso coffee (EC) physicochemical properties. Instant coffee Carbohydrates (content and composition) were the target compounds as they are organoleptically important for Response surface methodology Volatile compounds EC due to their association to foam stability and viscosity. The freeze-drying of the extracts allowed better dissolution properties than spray-drying. Instant coffee powders were obtained with chemical overall compo­ sition resembling espresso, although with lower lipids content. The extracts were able to produce the charac­ teristic foam through CO2 injection or salts addition. Their redissolution at espresso concentration allowed a viscosity, foamability and volatile profile representative of an espresso coffee, opening new exploitation possibilities. 1. Introduction distinctive features for certain coffee brews, as the lower amount of lipids in filtered brews (Gloess et al., 2013; Moeenfard, Silva, Borges, Espresso coffee (EC) is defined as a coffee brew of reduced volume Santos, & Alves, 2015; Silva, Borges, Santos, & Alves, 2012; Speer & and distinct sensorial properties such as body, aroma, taste, and colour, Kolling-Speer,¨ 2006), or an overall higher carbohydrate content in with a characteristic persistent foam that covers the liquid (Illy & Viani, instant coffee promoted by the severe extraction conditions used (Blanc, 2005; Nunes, Coimbra, Duarte, & Delgadillo, 1997). EC preparation Davis, Parchet, & Viani, 1989; Capek, Pauloviˇcova,´ Matulova,´ Mis­ supposes that hot water passes through compacted roasted coffee under loviˇcova,´ Navarini, & Suggi-Liverani, 2014; Leloup, 2006; Lopes, Passos, pressure during a short extraction time, originating a concentrated brew Rodrigues, Teixeira, & Coimbra, 2020). (Illy & Viani, 2005). Coffee brew composition has been shown to depend For extraction studies, the use of the same coffee product avoids on the preparation method, as EC, filter, instant, or moka (Angeloni variations related to features as coffee species, geographical origin, or et al., 2019; Caporaso, Genovese, Canela, Civitella, & Sacchi, 2014; roasting degree that affect the composition of the roasted beans and the Cordoba, Fernandez-Alduenda, Moreno, & Ruiz, 2020; Gloess et al., properties of coffee brews. On the other hand, several variables as 2013). Nonetheless, for all methods of coffee preparation, coffee and extraction time and temperature, weight/volume ratio or grinding de­ water are the crucial starting materials, as all coffee brews are composed gree affect coffee extraction processes, from espresso to infusion or by hot water soluble carbohydrates, caffeine, chlorogenic acids, protein, filteredones (Andueza, Paz de Pena,~ & Cid, 2003; Andueza, Vila, Paz de lipids, and melanoidins. There is not a restricted composition range for Pena,~ & Cid, 2007; Angeloni et al., 2019; Cordoba, Pataquiva, Osorio, each type of coffee brew. Even within the same extraction procedure, the Moreno, & Ruiz, 2019; Lopes, Passos, Rodrigues, Teixeira, & Coimbra, range of values found for the number and concentration of compounds 2019; Ludwig et al., 2014). This opens the possibility of modulating the in a coffee brew has a wide variation. However, there are some extraction conditions to obtain coffee brews with pre-desired * Corresponding author. E-mail address: [email protected] (M.A. Coimbra). https://doi.org/10.1016/j.foodchem.2020.128613 Received 5 August 2020; Received in revised form 19 October 2020; Accepted 8 November 2020 Available online 12 November 2020 0308-8146/© 2020 Elsevier Ltd. All rights reserved. G.R. Lopes et al. Food Chemistry 344 (2021) 128613 characteristics, even when they are usually associated to other extrac­ grinder (Flama, 1231 FL) was used to grind the roasted coffee beans, as tion processes. As a major coffee brew component, representing 12–24% described in Lopes et al. (2019). The particle profile is shown as Sup­ of espresso coffee brew material (Lopes et al., 2016; Nunes et al., 1997) plementary Material (Fig. S1). The same roasted coffee was used to and with crucial impact on espresso properties as viscosity and foam prepare the espresso coffee (6.0 g, 40 ± 2 mL) that after freeze-drying stability, carbohydrates should be chosen as target compounds for was used as reference (EC1). Distilled water and a home brewing de­ developing extracts with EC characteristics. vice (Flama, Sigma 10 1226FL) were used. Further commercial single- Carbohydrates are the major group of compounds in green and dose coffee capsules (6.0 g) were prepared on a Delta Q® QOSMO ma­ roasted powder, as well as in coffee brews, having a considerable impact chine. Different blends were used: EC2 (labelled intensity 5), EC3 on brew properties. Galactomannans (GM) and arabinogalactans (AG) (labelled intensity 10), and two equal coffee blends with different are the main carbohydrates in coffee brews (Moreira, Nunes, Dom­ roasting degrees: EC4 (light) and EC5 (dark). After extraction, EC sam­ ingues, & Coimbra, 2015). GM, a linear polysaccharide composed ples were frozen, freeze-dried, and stored until characterisation. A 100% mainly by mannose residues branched with single residues of galactose, instant coffee sample (IC1) was also analysed, as well as a commercial are related to the viscosity verified in coffee brews, and the amount of instant coffee powder, referred as “espresso” in the label (IC2). The carbohydrates is associated to EC foam stability (Nunes et al., 1997), significant differences were assessed by analysis of variance (ANOVA) evidencing their importance in EC. In instant coffee, AG assume a pre­ through Tukey’s range test (α = 0.05) using Minitab and GraphPad ponderant abundance due to the extreme extraction conditions applied, Prism 5.00. which consequently lead to a relative decrease in the content of other compounds, such as caffeine and chlorogenic acids (Blanc et al., 1989; 2.3. Infusion preparations Leloup, 2006; Lopes et al., 2020; Villalon-L´ opez,´ Serrano-Contreras, T´ellez-Medina, & Gerardo Zepeda, 2018). The infusion preparations were performed in 100 mL Erlenmeyer In this study, it was hypothesized that the modulation of an infusion flasks as described in Lopes et al. (2019) with freshly grounded coffee process having as target the carbohydrate content and composition of an (grinding level 1–3) and distilled water (30 mL). The experiments were EC allows to obtain extracts whose composition resemble EC. To verify settled according to a central composite design (CCD) with four factors the hypothesis, several steps were set: (a) establishment of the experi­ and three levels (time (X1) 10, 185, and 360 min, temperature (X2) ◦ 1 mental guidelines to be replicated through a quality by design approach 20, 50, and 80 C, w/v ratio (X3) 0.03, 0.12, and 0.20 g mL , and of the infusion process with the definition of a relative composition of grinding level (X4) - level 1, 2, and 3, Table S1). The data obtained were coffee compounds in an EC cup; (b) preparation of coffee infusions fitted to second-order polynomial models described by Eq. (1): resembling EC according to the optimized conditions of extraction; (c) Xk Xk Xk Xk comprehensive comparison of EC and infusion extracts composition 2 Y = β0 + βixi + βiixi + βijxixj (1) testing the influence of freeze- and spray-drying processing; (d) evalu­ i=1 i=1 i=1 j=i+1 ation of the capacity of the coffee extracts for producing foam, the most distinguishable EC property, through CO2 injection and the addition of where Y represents the response observed for the dependent variable of compounds able to release CO2 when dissolved in water; (e) analysis of interest, and β0, βi, βii, and βij represent the constant, linear, quadratic, the volatile profileof the brews prepared with the coffee extracts; and (f) and two-factor interaction regression coefficients,respectively, while xi holistic comparison of extracts with other EC samples and commercial represents the factors studied in a dimensionless coded form. The instant coffee samples, including one labelled as “espresso”, to check extraction yields (%, w/wpowder) of the different carbohydrate residues their resemblance with the infusion samples prepared. and the composition of the coffee extracts (mol%) were studied
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