Quality characteristics of coffee beverage processed by ultrasound-assisted extraction |
Chung, Hun-Sik
(Department of Food Science and Technology, Pusan National University)
Cho, Jeong-Seok (Department of Food Science and Technology, Kyungpook National University) Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) Kim, Dong-Seob (Department of Food Science and Technology, Pusan National University) Lee, Young-Guen (Department of Food Science and Technology, Pusan National University) Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University) |
1 | Esquivel P, Jimenez VM (2012) Functional properties of coffee and coffee by-products. Food Res Int, 46, 488-495 DOI |
2 | Nicoli MC, Anese M, Manzocco L, Lerici CR (1997) Antioxidant properties of coffee brews in relation to the roasting degree. LWT-Food Sci Technol, 30, 292-297 DOI |
3 | Almeida AAPA, Farah A, Silva DAM, Nunan EA, Gloria MBA (2006) Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria. J Agr Food Chem, 54, 8738-8743 DOI |
4 | Nkondjock A (2009) Coffee consumption and the risk of cancer : an overview. Cancer Lett, 277, 121-125 DOI |
5 | Atanasov AG, Dzyakanchuk AA, Schweizer RAS, Nashev LG, Maurer EM, Odermatt A (2006) Coffee inhibits the reactivation of glucocorticoids by -hydroxysteroid dehydrogenase type 1: a glucocorticoid connection in the anti-diabetic action of coffee?. FEBS Lett, 580, 4081-4085 DOI |
6 | Kim KJ, Park SK (2006) Changes in major chemical constituents of green coffee beans during the roasting. Korean J Food Sci Technol, 38, 153-158 |
7 | Kim HB (2007) Studies on enhancement of functional substances in coffee by supercritical fluid extraction. MS Thesis, Ajou University, Korea |
8 | Chung HS, Kim DH, Youn KS, Lee JB, Moon KD (2013) Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews. Food Sci Biotechnol, 22, 23-29 DOI |
9 | Kim YS, Lee SH (2013) Coffee extraction temperature, extraction time and drinking temperature on the difference in coffee taste and preference study. J Digital Policy Management, 11, 711-718 |
10 | Eun JB, Jo MY, Im JS (2014) Physicochemical characteristics of coffee extracts using different extraction methods. Korean J Food Sci Technol, 46, 723-728 DOI |
11 | Earnshaw RG (1998) Ultrasound-a new opportunity for food preservation. In: Ultrasound in food processing, Povey MJW, Mason TJ (Editor), Blackie Academic and Professional, London, England, p 183-192 |
12 | Lee KJ, Um BH (2008) Extraction of useful component from natural plants using ultrasound system. Korean J Biotechnol Bioeng, 23, 101-108 |
13 | Esclapez MD, Garcia-Perez JV, Mulet A, Carcel JA (2011) Ultrasound-assisted extraction of natural products. Food Eng Rev, 3, 108-120 DOI |
14 | Ma Y, Chen JC, Liu DH, Ye XQ (2009) Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound. Ultrason Sonochem, 16, 57-62 DOI |
15 | Karki B, Lamsal BP, Jung S, van Leeuwen JH, Pometto AL III, Grewell D, Khanal SK (2010) Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. J Food Eng, 96, 270-278 DOI |
16 | Xia T, Shi S, Wan X (2006) Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion. J Food Eng, 74, 557-560 DOI |
17 | Zhang HF, Yang XH, Zhao LD, Wang Y (2009) Ultrasonicassisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism. Innovative Food Sci Emerg Technol, 10, 54-60 DOI |
18 | Zhang QA, Zhang ZQ, Yue XF, Fan XH, Li T, Chen SF (2009) Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder. Food Chem, 116, 513-518 DOI |
19 | Da Porto C, Decorti D, Kikic I (2009) Flavour compounds of Lavandula angustifolia L. to use in food manufacturing : comparison of three different extraction methods. Food Chem, 112, 1072-1078 DOI |
20 | Kim BC, Kang SW, Chung CH, Heo HJ, Lee SC, Cho SH, Choi SG (2010) Influence of ultrasonification on extraction yield and chemical property of green tea infusion. J Agric Life Sci, 44, 91-99 |
21 | Shyr JJ, Yang SH (2016) Acceleration of the aging process in coffee liqueur by ultrasonic wave treatment. J Food Process Preserv, 40, 502-508 DOI |
22 | Lee SB, Kim HJ, Lee JD (2010) Ultrasonic assisted solvent extraction of functional oil from waste ground coffee. J Korea Soc Waste Management, 27, 304-309 |
23 | Al-Dhabi NA, Ponmurugan K, Maran P (2016) Development and validation of ultrasound-assisted solid- liquid extraction of phenolic compounds from waste spent coffee grounds. Ultrason Sonochem, DOI: 10.1016/j.ultsonch.2016.05.005 DOI |
24 | Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid regents. Am J Enol Vitic, 16, 144-158 |
25 | Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1204 DOI |
26 | Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr, 130, 2073-2085 DOI |
27 | Friedman M (1996) Food browning and its prevention : an overview. J Agr Food Chem, 44, 631-653 DOI |
28 | Ozdemir M, Devres O (2000) Analysis of color development during roasting of hazelnuts using response surface methodology. J Food Eng, 45, 17-24 DOI |
29 | Namiki LC (1988) Chemistry of Maillard reactions : recent studies on the browning reaction mechanism and the development of antioxidants and mutagens. Adv Food Res, 32, 115-184 |
30 | Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR (2001) Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Tech, 11, 340-346 |
31 | Sanchez-Gonzalez I, Jimenez-Escrig A, Saura-Calixto F (2005) In vitro antioxidant activity of coffees brewed using different procedures (Italian, espresso and filter). Food Chem, 90, 133-139 DOI |
32 | Del Castillo MD, Ames JM, Gordon MH (2002) Effect of roasting on the antioxidant activity of coffee brews. J Agr Food Chem, 50, 3698-3703 DOI |