ArticleUltrasonics sonochemistry2024
Dual-frequency countercurrent ultrasonic-assisted extraction of the cold brew coffee and in situ real-time monitoring of extraction process.
Article in Ultrasonics sonochemistry, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Solid-phase microextraction as a green sample preparation strategy for volatile organic compound profiling in coffee: a review with AGREEprep-based evaluation.NPJ science of food · 2026Review
- Effects of High Pressure Processing and Ultrasound-Assisted Extraction on Physicochemical Properties, Antioxidant Activity and Flavor Compounds of Cold Brew Citri Reticulatae Pericarpium Beverage.Foods (Basel, Switzerland) · 2026Article
- Comparative evaluation of ultrasound-assisted extraction with other green extraction methods for sustainable recycling and processing of date palm bioresources and by-products: A review of recent research.Ultrasonics sonochemistry · 2025Review
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7 authors.
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Abstract
This research aimed to examine the effect of countercurrent ultrasound on extraction efficiency of cold brew coffee (CBC). The quality and flavor of CBC obtained by ultrasonic-assisted extraction (UE) were evaluated and compared with traditional extraction (TE). Meanwhile, the UE process was monitored in situ real-time using a near-infrared (NIR) spectrometer. The optimal UE parameters obtained by experiments were dual-frequency of 20/28 kHz, countercurrent ultrasonic treatment time of 50 min, ultrasonic power density of 320 W/L, and material-liquid ratio of 1:15. Under the optimal parameters, the total dissolved solids content (TDS) and extraction yield (EY) were 1.63 % and 20.52 %, respectively. This resulted in an 83.33 % improvement in efficiency matching the TDS and EY of a 5-h TE CBC. In comparison with the control, the contents of total polyphenols, total sugars, and total lipids after ultrasonic treatment increased by 13.79 %, 28.49 %, and 333.33 %, respectively, while the total acids content decreased by 27.81 %. HPLC and HS-SPME-GC/MS analysis showed similar non-volatile and volatile flavor components between UE and TE CBC. A quantitative partial least squares (PLS) prediction model was developed to monitor TDS and CGA levels during the UE CBC. This model demonstrated excellent calibration and prediction performance. (TDS: Rc = 0.9281; RMSECV = 0.0694; Rp = 0.9514; RMSEP = 0.0631. CGA: Rc = 0.9086; RMSECV = 0.0316; Rp = 0.9467; RMSEP = 0.0212). This study explored an efficient approach for the industrialization of CBC production and provided theoretical support for developing an intelligent control system for its process.
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