Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations

Polyphenols are chemical compounds found in plants, and coffee is an important source of them. The objective of the study was to evaluate the kinetics of polyphenol degradation in a blend of specialty coffee (green, roasted and roasted–ground beans), packaged in eight different packages, under accelerated storage conditions. The samples were stored at 40, 50 and 60 °C for 12, 8 and 4 days, respectively. The degradation kinetics were modelled based on chemical kinetics and determination of the reaction order. Using the Arrhenius model, the rate constants (k) and activation energies (Ea) were estimated, which were then used to calculate and predict the half-life. The degradation followed zero-order kinetics. The rate constant (k) varied between 0.437 and 9.534 days−1 (40–60 °C). The Ea ranged from 49.321 to 118.04 kJ*mol−1. The average shelf life shows a direct correlation with the characteristics and barrier properties of the packaging, with the longest storage times for daily storage at 25 °C being for vacuum-packed green beans (27.16 months), vacuum-packed roasted beans (3.14 months) and roasted ground coffee in trilaminate foil with a valve (40.21 months). Polyphenol retention decreased significantly with increasing temperature. For green bean, roasted bean and roasted ground coffee, the packaging that showed the best protection for the coffee was vacuum packaging and trilaminate with valve respectively, being crucial for preserving these bioactive compounds.