The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

Dongsheng Hu; Xiaogang Liu; Yuyue Qin; Jiatong Yan; Rongmei Li; Qiliang Yang

doi:10.1016/j.fochx.2023.100807

The impact of different drying methods on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel

Food Chem X. 2023 Jul 26:19:100807. doi: 10.1016/j.fochx.2023.100807. eCollection 2023 Oct 30.

Authors

Dongsheng Hu¹, Xiaogang Liu¹, Yuyue Qin², Jiatong Yan³, Rongmei Li¹, Qiliang Yang¹

Affiliations

¹ Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
² Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China.
³ College of Biomass Science and Engineering, Sichuan University, Chengdu, Sichuan 610065, PR China.

Abstract

This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.

Keywords: Bioactive components; Coffee peel; Drying methods; Economic assessment; Flavor components.