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Almeida FS, Dias FFG, Ford MW, Bogusz Junior S, Sato ACK, de Moura Bell JMLN. Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes. Curr Res Food Sci 2024; 9:100890. [PMID: 39635090 PMCID: PMC11615923 DOI: 10.1016/j.crfs.2024.100890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2024] [Revised: 10/16/2024] [Accepted: 10/18/2024] [Indexed: 12/07/2024] Open
Abstract
The effects of aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological and nutritional properties of green coffee extracts (protein and antioxidant-rich fraction) were investigated. All extracts exhibited high in vitro protein digestibility (>98%), regardless of the pH and use of enzymes during extraction, probably due to the low molecular weight of coffee proteins. Raising extraction pH from 7.0 to 9.0 resulted in extracts with lower concentrations of caffeine and some phenolic compounds such as chlorogenic and cinnamic acids, as well as catechin and epicatechin. This led to a reduction in the antioxidant activity of the extracts obtained at alkaline pH (AEP - pH 9.0). Overall, higher phenolic and caffeine extractability was achieved at neutral pH (AEP - pH 7.0), with no observed improvement in extraction yields when carbohydrases and/or proteases were employed. Coffee extracts generated by AEP at pH 7.0 exhibited the highest lipase inhibitory activity (66%), primarily attributed to their higher chlorogenic acid concentration. Conversely, EAEP extracts exhibited higher angiotensin-converting enzyme inhibition (up to 85%) compared to AEP extracts (68.5-74.3%). This strong inhibitory activity is likely related to the presence of both phenolic compounds (mainly chlorogenic acid) and smaller peptides. Nevertheless, all extracts exhibited low effectiveness for α-glucosidase inhibition (≤14%) and antimicrobial activity against S. aureus and E. coli. The current research underscores the feasibility of modulating the composition of green coffee extracts using sustainable and scalable AEP and EAEP, paving the way for developing tailored extracts with specific biological properties.
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Affiliation(s)
- Flávia Souza Almeida
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
| | - Fernanda Furlan Goncalves Dias
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States
| | - Matthew William Ford
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States
| | - Stanislau Bogusz Junior
- University of São Paulo (USP), São Carlos Institute of Chemistry (IQSC), 13566-590, São Carlos, SP, Brazil
| | - Ana Carla Kawazoe Sato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
| | - Juliana Maria Leite Nobrega de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States
- Biological and Agricultural Engineering, University of California, One Shields Avenue, Davis, CA, 95616, United States
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Gondim FF, Rodrigues JGP, Aguiar VO, de Fátima Vieira Marques M, Monteiro SN. Biocomposites of Cellulose Isolated from Coffee Processing By-Products and Incorporation in Poly(Butylene Adipate-Co-Terephthalate) (PBAT) Matrix: An Overview. Polymers (Basel) 2024; 16:314. [PMID: 38337203 DOI: 10.3390/polym16030314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/15/2024] [Accepted: 01/17/2024] [Indexed: 02/12/2024] Open
Abstract
With its extensive production and consumption, the coffee industry generates significant amounts of lignocellulosic waste. This waste, primarily comprising coffee biomasses, is a potential source of cellulose. This cellulose can be extracted and utilized as a reinforcing agent in various biocomposites with polymer matrices, thereby creating high-value products. One such biodegradable polymer, Poly(butylene adipate-co-terephthalate) (PBAT), is notable for its properties that are comparable with low-density polyethylene, making it an excellent candidate for packaging applications. However, the wider adoption of PBAT is hindered by its relatively high cost and lower thermomechanical properties compared with conventional, non-biodegradable polymers. By reinforcing PBAT-based biocomposites with cellulose, it is possible to enhance their thermomechanical strength, as well as improve their water vapor and oxygen barrier capabilities, surpassing those of pure PBAT. Consequently, this study aims to provide a comprehensive review of the latest processing techniques for deriving cellulose from the coffee industry's lignocellulosic by-products and other coffee-related agro-industrial wastes. It also focuses on the preparation and characterization of cellulose-reinforced PBAT biocomposites.
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Affiliation(s)
- Fernanda Fabbri Gondim
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - João Gabriel Passos Rodrigues
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - Vinicius Oliveira Aguiar
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - Maria de Fátima Vieira Marques
- Instituto de Macromoléculas Professora Eloisa Mano, Universidade Federal do Rio de Janeiro (IMA/UFRJ), Technology Center, Bloco J, Lab. J-122, Ilha do Fundão, Avenida Horácio Macedo 2030, Rio de Janeiro 21941-598, Brazil
| | - Sergio Neves Monteiro
- Department of Materials Science, Military Institute of Engineering-IME, Praça General Tibúrcio 80, Urca, Rio de Janeiro 22290-270, Brazil
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Jia Z, Wan L, Huang Z, Zhang W. Quality Evaluation of Hainan Robusta Coffee Bean Oil Produced by Ultrasound Coupled with Coconut Oil Extraction. Foods 2023; 12:foods12112235. [PMID: 37297479 DOI: 10.3390/foods12112235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
This study investigates the treatment of coconut oil using thermosonic treatment in combination with green coffee beans. Under a defined ratio of coconut oil to green coffee beans, the effect of different thermosonic time on the quality parameters, active substance content, antioxidant capacity, and thermal oxidative stability of coconut oil were investigated as a strategy to potentially improve the quality of oil. Results showed that the β-sitosterol content of CCO (coconut coffee oil) treated with the thermal method combined with green coffee bean treatment reached up to 393.80 ± 11.13 mg/kg without affecting the lipid structure. In addition, DPPH clearance equivalents increased from 5.31 ± 1.30 mg EGCG/g to 71.34 ± 0.98 mg EGCG/g, and the ABTS clearance equivalent was 45.38 ± 0.87 mg EGCG/g versus 0 for the untreated sample. The improvement in thermal oxidation stability of treated coconut oil is also significant. The TG (Thermogravimetry) onset temperature was elevated from 277.97 °C to 335.08 °C and the induction time was elevated up to 24.73 ± 0.41 h from 5.17 ± 0.21 h. Thermosonic treatment in combination with green coffee beans is an ideal option to improve the quality of coconut oil. The results of this article provide new ideas for the development of plant-blended oil products and the new utilization of coconut oil and coffee beans.
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Affiliation(s)
- Zheng Jia
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Liting Wan
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou 570228, China
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Lombo Vidal O, Pereira Freitas S, Ribeiro Bizzo H, Larraz Ferreira MS, Moraes de Rezende C. Sustainable utilization of cold‐pressed green coffee oil and its by‐products for high‐value materials. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Oscar Lombo Vidal
- Post‐Graduate Program in Food Science, Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil
- Grupo de Investigación en Productos Naturales‐GIPRONUT, Chemistry Department Universidad del Tolima Tolima Colombia
| | - Suely Pereira Freitas
- Post‐Graduate Program in Engineering of Chemical and Biochemical Process, Chemistry School Federal University of Rio de Janeiro Rio de Janeiro Brazil
| | - Humberto Ribeiro Bizzo
- Post‐Graduate Program in Food Science, Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil
- Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil
| | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Laboratory of Bioactives, Nutrition School Federal University of the State of Rio de Janeiro, UNIRIO Rio de Janeiro Brazil
| | - Claudia Moraes de Rezende
- Post‐Graduate Program in Food Science, Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro Brazil
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Prandi B, Ferri M, Monari S, Zurlini C, Cigognini I, Verstringe S, Schaller D, Walter M, Navarini L, Tassoni A, Sforza S, Tedeschi T. Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee ( Coffea arabica) By-Products. Biomolecules 2021; 11:1571. [PMID: 34827569 PMCID: PMC8615506 DOI: 10.3390/biom11111571] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/18/2021] [Accepted: 10/19/2021] [Indexed: 11/17/2022] Open
Abstract
Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized from a chemical point of view. In addition, enzyme-assisted extraction was applied to recover a fraction rich in proteins and polyphenols, tested for antimicrobial, antityrosinase, and antioxidant activities. Non-compliant green coffee beans showed higher amounts of polyphenols, flavanols, flavonoids, and caffeine than coffee silverskins (which were richer in tannins). The enzymatic extraction of non-compliant coffee green beans produced extracts with a good protein content and with a consistent quantity of polyphenols. The extract showed antioxidant, antityrosinase, and antimicrobial activity, thus representing a promising strategy to recover defective green coffee beans. The antioxidant and antimicrobial activity of coffee silver skins is lower than that of non-compliant coffee green beans extracts, while the antityrosinase activity is comparable.
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Affiliation(s)
- Barbara Prandi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; (B.P.); (S.S.)
| | - Maura Ferri
- Department of Civil, Chemical Environmental and Materials Engineering, University of Bologna, Viale del Risorgimento 2, 40136 Bologna, Italy;
| | - Stefania Monari
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Piazza di Porta S. Donato 1, 40127 Bologna, Italy; (S.M.); (A.T.)
| | - Chiara Zurlini
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (C.Z.); (I.C.)
| | - Ilaria Cigognini
- Stazione Sperimentale per l’Industria delle Conserve Alimentari, Viale Tanara 31/A, 43121 Parma, Italy; (C.Z.); (I.C.)
| | | | - Dennis Schaller
- IGV GmbH, Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany; (D.S.); (M.W.)
| | - Martha Walter
- IGV GmbH, Arthur-Scheunert-Allee 40-41, 14558 Nuthetal, Germany; (D.S.); (M.W.)
| | | | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Piazza di Porta S. Donato 1, 40127 Bologna, Italy; (S.M.); (A.T.)
| | - Stefano Sforza
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; (B.P.); (S.S.)
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy; (B.P.); (S.S.)
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Kiss Firmino Dourado Costa K, Resende Oliveira É, Chaves Ribeiro AE, Ribeiro Oliveira A, Lázara Ribeiro Rodrigues de Barros G, Ferreira de Oliveira T, Caliari M, Soares Júnior MS. Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14303] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Érica Resende Oliveira
- Agronomy School Food Engineering Department Federal University of Goiás Km‐0, Caixa Postal 131, CEP 74690‐900 Goiânia Goiás Brazil
| | - Alline Emannuele Chaves Ribeiro
- Agronomy School Food Engineering Department Federal University of Goiás Km‐0, Caixa Postal 131, CEP 74690‐900 Goiânia Goiás Brazil
| | - Aryane Ribeiro Oliveira
- Agronomy School Food Engineering Department Federal University of Goiás Km‐0, Caixa Postal 131, CEP 74690‐900 Goiânia Goiás Brazil
| | | | - Tatianne Ferreira de Oliveira
- Agronomy School Food Engineering Department Federal University of Goiás Km‐0, Caixa Postal 131, CEP 74690‐900 Goiânia Goiás Brazil
| | - Márcio Caliari
- Agronomy School Food Engineering Department Federal University of Goiás Km‐0, Caixa Postal 131, CEP 74690‐900 Goiânia Goiás Brazil
| | - Manoel Soares Soares Júnior
- Agronomy School Food Engineering Department Federal University of Goiás Km‐0, Caixa Postal 131, CEP 74690‐900 Goiânia Goiás Brazil
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Oliveira ÉR, Carvalho GR, Cirillo MÂ, Queiroz F. EFFECT OF ECOFRIENDLY BIO-BASED SOLVENTS ON OIL EXTRACTION FROM GREEN COFFEE BEAN AND ITS INDUSTRIAL PRESS CAKE. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190364s20190102] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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