PARTNERS

The shelf life of cold brew coffee

 

Cold brew coffee is a beverage prepared at low temperatures and over long brewing times resulting in particular physicochemical and sensory characteristics. This type of coffee is usually consumed immediately after preparation or after short storage in refrigerated conditions. However, in recent years many commercial coffee vendors started investing in ready-to-drink cold brew coffees packaged for extended storage. These products present the potential problem of microbial and sensorial alteration. 

In the study published on LWT – Food Science and Technology, researchers of University of Florence evaluated five different stabilization techniques with the aim to extend the shelf life of the cold brew coffee while preserving its peculiar organoleptic properties, e.g. HPP (High Pressure Processing), microfiltration, UV irradiation, pasteurization and blast chilling process. The effects were investigated over four months, evaluating the caffeine and the chlorogenic acids contents by HPLC-DAD analysis and carrying out an evaluation of selected volatile compounds by HS-SPME-GC-MS. After four months of storage, the samples treated with pasteurization and HPP maintained a stable content of caffeine and chlorogenic acids, guaranteeing also the microbiological safety of the beverage. At the same shelf-time, the pasteurized samples showed an unaltered flavor profile, while a decrease of about 25% of the total content of volatile compounds was registered for the HPP sample.

LATEST NEWS

22nd World Congress of Food Science and Technology IUFoST

  The 22nd World Congress of Food Science and Technology (IUFoST) will take place in Rimini from 8 to 12 September 2024. For the first...

Vinventions introduces VINTOP Infinite: a revolutionary, digitally enabled screwcap

  Vinventions, the global leader in closure solutions, announces the launch of VINTOP Infinite, an exclusive wine screwcap (BVS standard) featuring cutting-edge digital printing technology....

Impact of different roasting conditions on coffee characteristics

  A Brazilian work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee.  The highest content of total phenolics was...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

28-29/05/2024 - MONACO, GERMANIA
28-30/05/2024 PARMA
6-7/06/2024 - PARMA
12-15/06/2024 - BANGKOK, TAILANDIA
18-21/06/2024 - SHANGHAI, CINA
8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE