Work

Enhancing decaffeination selectivity in arabica coffee via microwave-assisted extraction: A case study of trade-offs, parameter effects, and kinetic modeling

Year: 2025

Type: article

Abstract: This study evaluates microwave-assisted extraction (MAE) as a green method for selectively removing caffeine from Coffea arabica while preserving chlorogenic acid (CA). Experiments at 300–600 W, 2–12 min, and F/S ratios of 0.100–0.150 g/mL showed that higher power and F/S enhanced decaffeination, achieving up to 94.2% caffeine removal with 88.5% CA retention and 40% energy savings. Among kinetic models, the Power Law provided the best fit (R² up to 0.9896, RMSE 0.0012). CA degraded slower (0.021 min⁻¹) than caffeine (0.038 min⁻¹), confirming MAE’s selectivity. Results provide a kinetic basis for industrial-scale, sustainable decaffeinated coffee production.

Source: Results in Engineering

DOI: 10.1016/j.rineng.2025.107714

Authors: Yuyun Yuniati, Jimmy Jimmy, Yoyok Budi Pramono, Mahfud Mahfud

Institutions: Universitas Dr. Soetomo, Institut Teknologi Nasional Malang, Diponegoro University, Institut Teknologi Sepuluh Nopember

Language: English

Topic: Coffee research and impacts

Subfield: Pharmacology

Field: Medicine

Domain: Health Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $1,940