Effects of ultra-high pressure processing on microstructure, water distribution and lipidomics variances of Arabica coffee beans

文献类型： 外文期刊

第一作者： Li, Zelin

作者： Li, Zelin;Gao, Ziqi;Yan, Jing;Hu, Yifan;Liu, Xiuwei;Tian, Hao;Gao, Ziqi;Cao, Changwei;Ye, Jiamei;Liu, Tangjiao;Niu, Zhirui

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关键词： Arabica coffee beans; Ultra-high pressure; Microstructure; Water distribution; Lipidomics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 209 卷

页码：

收录情况： SCI

摘要： The emerging non-thermal technique of ultra-high pressure (UHP) processing technology has seen significant advancements in food processing in recent years. The present study aimed to analyze the impact of UHP (100-300 MPa) processing on the color, microstructure, water distribution, and lipidomics variations of wetprocessed Arabica coffee beans. The results indicated that the brightness and chromatic aberration of coffee beans were significantly altered by UHP processing, while other color parameters remained relatively unaffected. Scanning electron microscope examinations showed that UHP processing caused compression, compaction, and even collapse of the pore structure within coffee beans. Compared to wet-processed Arabica coffee beans, UHP processing promoted a more even water distribution and facilitated the conversion of bound and immobilized water into free water, with the maximum effect observed during UHP-200 treatment. Lipidomics analysis indicated that triacylglycerol (TAG, 24.75 %) and diacylglyceryl trimethylhomoserine (DGTS, 11.23 %). Notably, UHP-100, UHP-200, and UHP-300 samples exhibited 238, 191, and 788 differentially expressed lipids. The carbon chain length and degree of unsaturation of all differentially expressed lipids exhibited a pressuredependent decrease with intricate interrelationships.

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