Browsing by Author "Gutierrez-Guzman, Nelson"

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    Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arabica)
    (2023) Barrios Rodríguez, Yeison Fernando; Gutierrez-Guzman, Nelson; Amorocho-Cruz, Claudia Milena; Pedreschi, Franco; Celis, Maria Salome Mariotti
    The rational design of methodologies to control the neoformed compounds occurrence (NFCs), such as acryl-amide and hydroxymethylfurfural (HMF) in roasted coffee, must consider the preservation of the bioactive compounds contained in this beverage. The aim of this work was to evaluate the integrated effect of yeast inoculation during the fermentation stage and the modification of roasting parameters on the final concentra-tions of NFCs and bioactive compounds of roasted coffee. A completely randomized factorial design was used to evaluate the effect of yeast inoculation (with and without inoculation), roasting temperature (150, 180 and 210 degrees C) and roast degree (medium, dark) on the (i) physicochemical characteristics (volume change, mass loss, water activity, non-enzymatic browning index, antioxidant capacity, total polyphenols, chlorogenic acid and caffeine) as well as HMF and acrylamide levels of roasted coffee. Response variables were analyzed separately by ANOVA and clustering of treatments was explored by PCA. Yeast inoculation did not significantly (p > 0.05) affect volume change, mass loss, antioxidant capacity, total polyphenols content, and caffeine contents. The interaction of evaluated factors significantly decreased (p < 0.05) the acrylamide and HMF contents of roasted coffee (43 % and 56.0 %, respectively). Based on PCA grouping the best treatments were medium roast at 210 degrees C (inoculated and uninoculated) and at 180 degrees C (inoculated). Under these conditions it is possible to produce a roasted coffee mitigated in neo formed contaminants that present the physicochemical properties of original product.
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    Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature1
    (2022) Jimenez-Ochoa, Jessica P.; Barrios-Rodriguez, Yeison F.; Bahamon-Monje, Andres F.; Gutierrez-Guzman, Nelson
    Currently, the use of coffee pulp to prepare infusions is being studied based on its antioxidant properties. The objective of this study was to evaluate the effect of drying temperature on the chemical properties of dehydrated coffee pulp to characterize the coffee pulp beverage in single-dose capsules physically and sensorially after being subjected to three thermal treatments (CT, natural drying; T50, oven drying at 50 degrees C; T60, oven drying at 60 degrees C). Chemical characterization of the dehydrated pulp was performed using Fourier transform infrared spectroscopy analysis (ATR-FTIR) and liquid chromatography (HPLC). Next, physical and sensorial characterization of the beverage was performed to determine the soluble solids (SS), pH, titratable acidity, and color. On the other hand, this beverage was evaluated sensorially. Principal component analysis was performed on the data from the FTIR spectral ranges of 1,800-650 cm(-1). Physicochemical and sensory results were analyzed using ANOVA. The chemical, physical, and sensory behavioral results allowed the identification of T60 as a viable processing treatment.
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    Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee
    (2022) Fernando Barrios-Rodriguez, Yeison; Gutierrez-Guzman, Nelson; Pedreschi, Franco; Salome Mariotti-Celis, Maria
    ABSTR A C T S Background: Neo-formed contaminants (NFCs) occurrence in coffee, a highly consumed beverage worldwide, has raised concern among different food safety agencies because a high intake of these toxic compounds may represent a long-term risk for the consumer health. The mechanisms responsible of NFCs formation in roasted coffee also trigger the generation of its desirable aroma and flavor characteristics. Hence their mitigation in coffee beverage while preserving these organoleptic properties represent a food safety challenge.Scope and approach: This article performs a systematic review of the different strategies proposed for the NFCs mitigation in roasted coffee considering their effect on the bioactive compounds content and the sensory char-acteristics of the final product. The mechanisms of NFCs formation are addressed as the main axis for the rational design of technologies for their mitigation.Key findings and conclusions: Available technologies for decreasing the NFCs (acrylamide, furfuryl alcohol, furan and 5-hydroxymethylfulfural) levels in roasted coffee were grouped in two main categories: (i) mitigation (before or during roasting) and (ii) reduction (after roasting). The understanding of the mechanisms responsible of NFCs formation allowed to establish different alternatives for their mitigation in roasted coffee. However, the greatest challenge still lies in guaranteeing a final product low in NFCs with desirable sensory and bioactive character-istics. The rational design of strategies that decrease the occurrence NFCs in roasted coffee without affecting its nutritional and sensory quality must consider the inclusion of pre-roasting stages such as fermentation and drying into the mitigation technology.