Application of ultrasound thermal process on extracting flavor and caffeine of coffee

Abstract

In this research, our focus is the use of ultrasound thermal process to extract flavor and caffeine from coffee. The different operating conditions for extraction experiments are executed and the results are also compared. The results show that coffee flavor is not enhanced with the increase of temperature because the volatile degree of coffee flavor components is quick and easy to be reached at high temperatures. From the experimental results, it can be found that using low vibration frequency is better than using high vibration frequency. Also, caffeine will be reached into the saturated state at the 15th second of the extracting time and the quantity of caffeine augments with the increase of temperature.

Bioactive Micronutrients in Coffee: Recent Analytical Approaches for Characterization and Quantification

“…The energy burst from UAE equipment causes thermal heating that reduces extraction time. Wang et al [ 117 ] have found that quantity of caffeine extracted from coffee reached saturation in only 15 s and augmented positively with increase in temperature at an operating frequency of 28 kHz. UAE was successfully applied to the determination of TRG in coffee powder and instant coffee with excellent recoveries [ 118 ].…”

Effect of type and concentration of solvent on chemical properties of saffron edible extract

“…In this research we tried to produce a saffron extract using different solvents and to improve saffron quality factors in the extract in comparison to the control sample. The selection of the most appropriate solvent for extracting the compounds of interest from a sample is an essential step for developing any extraction method (Wang et al, 2011).…”

Pengaruh Jenis Pelarut dan Ultrasonikasi terhadap Ekstrak Fikoeritrin dari Kappaphycus alvarezii

“…Jaringan rumput laut K. alvarezii varietas cokelat dengan bentuk sel yang sehat menunjukkan bagian korteks yang teratur dan tidak renggang (antar dinding sel rapat) (Maulani et al 2017). Namun banyaknya rongga mikro yang dihasilkan oleh ultrasonik mampu membantu memecahkan dinding sel Shirsath et al 2012), sehingga peningkatan kecepatan kontak antara bahan dan pelarut membantu peningkatan penetrasi cairan menuju dinding sel dan melepas komponen sel (Wang et al 2011).…”

“…Figure 4 A) Extraction of phycoerythrin and maximum absorbance spectrum of phycoerythrin pigment before precipitation; B) extraction of phycoerythrin and maximum absorbance spectrum of phycoerythrin pigment after precipitation using aquadest pH 7 with extraction time (W 1 ) 35 minutes, (W 2 ) 45 minutes, (W 3 ) 55 minutes mikro sehingga akan mempersingkat waktu proses dan mengoptimalkan penggunaan pelarut (Shirsath et al 2012). Peningkatan kecepatan kontak antara ekstrak dan solven menyebabkan peningkatan penetrasi cairan menuju dinding sel dan melepas komponen sel (Wang et al 2011). Kelebihan metode UAE (Ultrasonic Assisted Extraction) adalah dapat mengeluarkan ekstrak dari matriks tanpa merusak merusak struktur jaringan (Babaei et al 2006).…”