Drying Kinetics, Phytochemical Profile and Antioxidant Potentials of Coffea robusta Leaves and its Valorization as a Functional Beverage

Patil, Siddhi; Murthy, Pushpa S.

doi:10.1007/s12649-022-01771-4

Cited by 5 publications

(4 citation statements)

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“…The drying process involves complex heat and mass transfers and is related to the physical properties of the materials. Various theoretical, semi‐theoretical, and empirical models have been used to describe the changing law of the MR of materials over time during the drying process, among which Newton, Henderson and Pabis, Page, Logarithmic, and Midilli‐Kucuk are five of the drying kinetic models commonly used in the literature (Bishnoi et al., 2020; Patil & Murthy, 2022). Table 1 shows the mathematical equation, regression constants, R 2 , and RMSE of these five drying kinetic models under different drying temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…The R 2 values of the Page model under all these five drying temperatures were all greater than 0.99, and the RMSEs were between 0.00092 and 0.01722. Therefore, the hot‐air drying process of coffee leaves was best simulated by the Page model that is widely used for predicting the DR of fruits and vegetables (Raut et al., 2021) as well as Coffea robusta leaves (Patil & Murthy, 2022) at lower drying temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…In recent years, due to the growing consumption of coffee leaf tea globally, scientists pay more and more attention to improving the quality of coffee leaf tea through optimization of processing and brewing processes (Chen et al., 2017; Patil & Murthy, 2022). In the previous research, coffee leaves were generally dried at relatively lower temperatures such as 45°C, 72°C, or sun‐dry (Patil & Murthy, 2022). However, how high drying temperature (≥ 120°C) influences the drying kinetic, chemical components, antioxidant activity, color, and microstructure of coffee leaves needs further investigation.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, due to the growing consumption of coffee leaf tea globally, scientists pay more and more attention to improving the quality of coffee leaf tea through optimization of processing and brewing processes (Chen et al, 2017;Patil & Murthy, 2022). In the previous research, coffee leaves were generally dried at relatively lower temperatures such as 45 • C, 72 • C, or sun-dry (Patil & Murthy, 2022). However, how high drying temperature (≥ 120 • C) influences the drying kinetic, chemical com-ponents, antioxidant activity, color, and microstructure of coffee leaves needs further investigation.…”

Section: Introductionmentioning

confidence: 99%

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Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves

Huang

Sun

et al. 2022

Journal of Food Science

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Drying is a key step that affects the chemical composition and quality of tea. In the present study, we reported the impacts of drying temperature and time on drying and color change kinetics, phytochemical composition, antioxidant activity, and surface microstructure of coffee leaves during hot-air drying. The results showed that drying temperature was positively (p < 0.05) correlated with the drying rate (DR), color index a* and total color change ΔE, and total soluble sugar (TSS), while negatively correlated with color indexes b* and L*, soluble protein content, and the DPPH scavenging capacity. Drying time has similar impacts on the color indexes and soluble protein as drying temperature. The content of total free amino acid and TSS increased by 62.5% and 47.4%, respectively, when coffee leaves were dried at 160 • C for 24 min, under which the total phenolic content and DPPH and ABTS scavenging capacities reached the maximum of 108.04 mg GAE/g, 515.07 µmol Trolox/g, and 606.70 µmol Trolox/g, respectively. Drying significantly decreased the contents of chlorogenic acids and mangiferin and antioxidant activity, while high-temperature short-time drying helped retain phenolic compounds in coffee leaves. The DR fitted Page kinetic model. The color changes fitted the first-order kinetic models and the activation energies ranged from 16.00 to 31.06 kJ⋅mol −1 . Prolonged drying time caused serious wrinkles on the surface of coffee leaves and the stomata closed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…In recent years, due to the growing consumption of coffee leaf tea globally, scientists pay more and more attention to improving the quality of coffee leaf tea through optimization of processing and brewing processes (Chen et al, 2017;Patil & Murthy, 2022). In the previous research, coffee leaves were generally dried at relatively lower temperatures such as 45 • C, 72 • C, or sun-dry (Patil & Murthy, 2022). However, how high drying temperature (≥ 120 • C) influences the drying kinetic, chemical com-ponents, antioxidant activity, color, and microstructure of coffee leaves needs further investigation.…”

Section: Introductionmentioning

confidence: 99%

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