Glass Transition of Green and Roasted Coffee Investigated by Calorimetric and Dielectric Techniques

Solid and liquid components coexist into glassy and amorphous structures of food complex matrixes. Both states admit movements, promoting physical modifications to a more thermodynamically stable system. Green and roasted coffee beans are principally characterized by a glassy structure that slowly evolves during storage. The aim of this study was to assess calorimetric and dielectric properties in combination, as a useful multi-analytical technique to improve the understanding of the motion mechanism of localized molecules. After equilibration at different water activities (a) for the determination of sorption isotherms of green and roasted coffee, the glass transition temperature (Tg) of the samples has been measured by using differential scanning calorimetry (DSC). Increasing the a from 0.155 to 0.512, the Tg shifted from 48.76 (±0.04) to 34.89 (±0.02) °C for green coffee and from 45.73 (±0.05) to 40.15 (±0.10) °C for the roasted one. The spectroscopic fingerprint of the matrix has been determined by dielectric measurements in terms of "gain" spectra (related to the imaginary part of permittivity). The maximum values of the determination coefficient (R), obtained by linear correlation between spectral data and water activity or glass transition values for a specific frequency of the whole range (1.6 GHz-2.7 GHz), were 0.999 and 0.943 for green, and 0.997 R and 0.925 R for roasted coffee respectively.