Comparison of different drying technologies for coffee pulp tea: Changes in color, taste, bioactive and aroma components

作者：Dongsheng Hu, Gaoji Yang, Xiaogang Liu, Yuyue Qin, Fujie Zhang, Zhiqing Sun, Xinle Wang · 发表于：LWT · 年份：2024 · DOI：10.1016/j.lwt.2024.116193 · 被引用次数：29 · 研究领域：Tea Polyphenols and Effects、Coffee research and impacts、Phytochemicals and Antioxidant Activities

Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.