The effect of freeze-drying process and arabica coffee enrichment on bioactive content, aroma volatile, and sensory characteristics of date seed coffee

Abstract

This study investigated the transformative effects of incorporating Arabica coffee as a natural additive to improve the overall quality and the sensory properties of date seed coffee. Furthermore, the impact of the freeze-drying process was assessed to provide scientific proof of the marketability of this new product. The enrichment of arabica coffee in the (C + DS) sample led to a higher extractable yield, phenolic content, and consequently a higher antioxidant capacity compared to decaffeinated date seed coffee (DS). (C + DS) coffee showed a volatile profile similar to Arabica coffee (C). It is characterized by an abundance of pyrazines, ketones, and furans and a greater number of potent odorants than (DS) coffee, giving a positive note to the drink. Furthermore, the freeze-dried coffees (C-L) released the highest number of volatile compounds. The perception of coffee was investigated throughout the sensory analysis, which confirmed that evaluators accepted the coffee mixture both before and after freeze drying.