## 3 Results and Discussion  
### MC Analysis  
The obtained analytical results of MC in the coffee beans are presented in Table 1. MC in the initial samples accounted for 9.33 \(\pm\) 0.15% for green coffee, 2.02 \(\pm\) 0.08% for medium roasted coffee and 1.72 \(\pm\) 0.07% for dark roasted coffee. The roasting process of coffee beans resulted in a very significant decrease in MC (\(p\) < 0.001), along with a significant difference in MC between medium and dark roasted coffee samples (\(p\) < 0.001). As can be seen from Table 1, green coffee showed the largest loss in MC after MWR treatment, while roasted coffee showed an increase in MC after freezing. Despite the fact that the freezing experiments were performed with the samples whose impermeability was controlled, after freezing, all samples showed an increase in MC. It is known that the freezing of food samples is accompanied by moisture crystallization. Ice crystals cause cell walls (membranes) to break and lead to the release of cellular contents (cytoplasm, nucleoplasm), which affects moisture content and its distribution in the sample tissues. Low/high freezing speed promotes the formation of large/small ice crystals. Large ice crystals contribute to more intense damage to the cell matrix. The effects of \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Treatment**} & \multicolumn{2}{c}{**Green Coffee**} & \multicolumn{2}{c}{**Medium Roasted Coffee**} & \multicolumn{2}{c}{**Dark Roasted Coffee**} \\ \cline{2-7}  & **MC, \%** & **\(\Delta\)MC, \%** & **MC, \%** & **\(\Delta\)MC, \%** & **MC, \%** & **\(\Delta\)MC, \%** \\ \hline No Treatment & 9.33 \(\pm\) 0.15 & - & 2.02 \(\pm\) 0.08 & - & 1.72 \(\pm\) 0.07 & - \\ SF & 9.42 \(\pm\) 0.29 & +0.09 & 2.15 \(\pm\) 0.12 \({}^{*}\) & +0.13 & 1.92 \(\pm\) 0.14 \({}^{*}\) & +0.20 \\ FF & 9.37 \(\pm\) 0.25 & +0.04 & 2.08 \(\pm\) 0.13 & +0.06 & 1.87 \(\pm\) 0.12 \({}^{*}\) & +0.15 \\ MWR & 5.95 \(\pm\) 0.37 \({}^{**}\) & \(-\)3.38 & 1.99 \(\pm\) 0.07 & \(-\)0.03 & 1.70 \(\pm\) 0.06 & \(-\)0.02 \\ SF + MWR & 6.44 \(\pm\) 0.45 \({}^{**}\) & \(-\)2.89 & 2.04 \(\pm\) 0.14 & +0.02 & 1.79 \(\pm\) 0.13 & +0.07 \\ FF + MWR & 6.28 \(\pm\) 0.41 \({}^{**}\) & \(-\)3.05 & 2.02 \(\pm\) 0.14 & 0 & 1.77 \(\pm\) 0.15 & +0.05 \\ CAP–5 & 9.31 \(\pm\) 0.17 & \(-\)0.02 & 2.01 \(\pm\) 0.09 & \(-\)0.01 & 1.73 \(\pm\) 0.08 & +0.01 \\ CAP–15 & 9.25 \(\pm\) 0.19 & \(-\)0.08 & 2.00 \(\pm\) 0.09 & \(-\)0.02 & 1.71 \(\pm\) 0.08 & \(-\)0.01 \\ \hline \hline \end{tabular} Note. \({}^{*}\) significant difference relative to the untreated sample, \(p\) < 0.05; \({}^{**}\) significant difference relative to the untreated sample, \(p\) < 0.01. \(\Delta\)MC indicates the difference between the mean MC in treated and untreated coffee beans.  
\end{table} 
Table 1: Effect of different types of treatment on MC in coffee beans (\(n\) = 3). freezing on cell structure have been extensively studied and are associated not only with deterioration of food quality [44; 45] but also with a yield of antioxidant extractives [46]. Roasting conditions can also cause complex changes in the bean microstructure, such as greater pore volume and larger micropores in the cell wall [47; 48]. In the present study, roasted coffee beans showed the most significant increase in MC after SF treatment, with a significance level of \(p<0.05\). Apparently, microstructural changes that occurred as a result of roasting were enhanced by damage caused by freezing. Following the conclusions made in [44; 45; 46; 47; 48], as a result of freezing, the highest yield of antioxidant extractives could be expected for roasted coffee (Section 3.3). After MWR treatment, the bean surface temperature rose from approximately 27 \({}^{\circ}\)C to an average of 90 \({}^{\circ}\)C for green, 66 \({}^{\circ}\)C for medium roasted and 64 \({}^{\circ}\)C for dark roasted coffee, which correlated with the initial level of MC in the beans (r \(>0.99\), \(p<0.05\)). MWR is known to cause polarization, vibrations and rotations of molecules, including water molecules.