Decaffeination and improvement of taste, flavor and health safety of coffee and tea using mid-infrared wavelength rays

Background: ) are beverages consumed widely across the globe. Flavor enhancement of beverages is the prime interest for consumers and industry, but it is still a major challenge for researchers. Objectives: In this work, we aimed to enhance the sensory characteristics and lower the caffeine content of tea and coffee by applying 2-6 μm mid-infrared wavelengths emitted through our recently invented Mid-Infrared Generating Atomizer (MIRGA) without creating any adverse effects. Methodology: Two methods were followed: Direct MIRGA spraying over the packaged coffee or tea powder packets, and direct MIRGA spraying over the liquid coffee or tea. Controls were maintained in both methods. The treated samples were subjected to organoleptic tests by an expert panel and consumers. Results: This study is supported by comprehensive field trials, including sensory attributes evaluation and laboratory analyses. In coffee, spraying resulted in 8% decaffeination and increase in theobromine and theophylline by 40% and 10-20%, respectively. In tea, caffeine and theobromine increased by 20-25% and 30%, respectively in addition to a 0.6-1.2% increase in thearubigins. A 20-30% lower amount of sprayed coffee or tea powder was required to prepare beverages with regular sensory characteristics. We have proven that the MIRGA technology applied to the products reduced the caffeine content in coffee, rendered them safe to consume, improved the taste and flavor, and induced health benefits. In addition, as the MIRGA platform contributed toward improving the product characteristics, it can also positively impact their price and affordability. Conclusion: Applications of MIRGA technique and its benefits can be potentially scaled up and utilized for a variety of products used in daily life.