Effect of ultra high temperature (UHT) treatment on coffee brew stability
Palabras clave : 
UHT treatment
Phenolic compounds
Fecha de publicación: 
Editorial : 
Sopelana P, Pérez-Martínez M, López-Galilea I, Peña MP, Cid C. Effect of ultra high temperature (UHT) treatment on coffee brew stability. Food Res Int 2013 MAR;50(2):682-690
In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 degrees C for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 degrees C. The UHT treatment keeps the typical acidity of the brews longer, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH center dot scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.

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