Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp
This study investigated the effects of different drying methods, including freeze drying (FD), sun drying (SD), hot air drying at 60 °C and 70 °C (HA60, HA70), and vacuum drying at 60 °C and 70 °C (VC60, VC70), on the microbiological safety, physicochemical properties, bioactive compounds, antioxida...
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Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325006453 |
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| author | Pittaya Chaikham Passakorn Kingwascharapong Jaksuma Pongsetkul Saroat Rawdkuen Young Hoon Jung Wanli Zhang Suttipong Yutsapremanon Samart Sai-Ut |
| author_facet | Pittaya Chaikham Passakorn Kingwascharapong Jaksuma Pongsetkul Saroat Rawdkuen Young Hoon Jung Wanli Zhang Suttipong Yutsapremanon Samart Sai-Ut |
| author_sort | Pittaya Chaikham |
| collection | DOAJ |
| description | This study investigated the effects of different drying methods, including freeze drying (FD), sun drying (SD), hot air drying at 60 °C and 70 °C (HA60, HA70), and vacuum drying at 60 °C and 70 °C (VC60, VC70), on the microbiological safety, physicochemical properties, bioactive compounds, antioxidant capacity, and 5-hydroxymethylfurfural (HMF) content of dried coffee pulp. FD preserved the highest levels of chlorogenic acid, caffeine, proanthocyanidins, total phenolic content (557 mg GAE/100 g DW), total flavonoid content (203 mg CE/100 g DW), and antioxidant activity (DPPH, FRAP, and ORAC assays), while also maintaining superior color quality and undetectable HMF levels. However, FD-samples exhibited microbial counts within acceptable limits, whereas all thermal drying methods effectively eliminated detectable microorganisms. HA at 70 °C led to the greatest degradation of bioactive compounds and highest HMF formation (42 mg/kg DW). Vacuum drying, particularly at 70 °C, emerged as a promising alternative, providing a balance between microbial safety, retention of phytochemicals, antioxidant activity, and lower HMF accumulation. These findings suggested that VC70 as a practical and efficient method for producing microbiologically safe, bioactive-rich coffee pulp powder suitable for functional food applications. |
| format | Article |
| id | doaj-art-72d5d959a52f43f3a676c9c09ebbef12 |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-72d5d959a52f43f3a676c9c09ebbef122025-08-22T04:58:14ZengElsevierJournal of Agriculture and Food Research2666-15432025-10-012310227410.1016/j.jafr.2025.102274Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulpPittaya Chaikham0Passakorn Kingwascharapong1Jaksuma Pongsetkul2Saroat Rawdkuen3Young Hoon Jung4Wanli Zhang5Suttipong Yutsapremanon6Samart Sai-Ut7Division of Food Science and Technology Management, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya, 13000, ThailandDepartment of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, 10900, ThailandSchool of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, ThailandFood Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, ThailandSchool of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566, Republic of KoreaSchool of Food Science and Engineering, Hainan University, Haikou, 570228, ChinaFaculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok, 10120, ThailandDepartment of Food Science, Faculty of Science, Burapha University, Chonburi, 20131, Thailand; Corresponding author.This study investigated the effects of different drying methods, including freeze drying (FD), sun drying (SD), hot air drying at 60 °C and 70 °C (HA60, HA70), and vacuum drying at 60 °C and 70 °C (VC60, VC70), on the microbiological safety, physicochemical properties, bioactive compounds, antioxidant capacity, and 5-hydroxymethylfurfural (HMF) content of dried coffee pulp. FD preserved the highest levels of chlorogenic acid, caffeine, proanthocyanidins, total phenolic content (557 mg GAE/100 g DW), total flavonoid content (203 mg CE/100 g DW), and antioxidant activity (DPPH, FRAP, and ORAC assays), while also maintaining superior color quality and undetectable HMF levels. However, FD-samples exhibited microbial counts within acceptable limits, whereas all thermal drying methods effectively eliminated detectable microorganisms. HA at 70 °C led to the greatest degradation of bioactive compounds and highest HMF formation (42 mg/kg DW). Vacuum drying, particularly at 70 °C, emerged as a promising alternative, providing a balance between microbial safety, retention of phytochemicals, antioxidant activity, and lower HMF accumulation. These findings suggested that VC70 as a practical and efficient method for producing microbiologically safe, bioactive-rich coffee pulp powder suitable for functional food applications.http://www.sciencedirect.com/science/article/pii/S2666154325006453Coffee by-productDried coffee pulpMicrobiological safetyAntioxidant potential |
| spellingShingle | Pittaya Chaikham Passakorn Kingwascharapong Jaksuma Pongsetkul Saroat Rawdkuen Young Hoon Jung Wanli Zhang Suttipong Yutsapremanon Samart Sai-Ut Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp Journal of Agriculture and Food Research Coffee by-product Dried coffee pulp Microbiological safety Antioxidant potential |
| title | Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp |
| title_full | Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp |
| title_fullStr | Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp |
| title_full_unstemmed | Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp |
| title_short | Comparative evaluation of drying techniques on quality attributes, phytochemicals, and antioxidant capacity of Coffea arabica var. typica pulp |
| title_sort | comparative evaluation of drying techniques on quality attributes phytochemicals and antioxidant capacity of coffea arabica var typica pulp |
| topic | Coffee by-product Dried coffee pulp Microbiological safety Antioxidant potential |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325006453 |
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