Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

García, Lady Rossana Palomino; Biasetto, Carolina Rabal; Araújo, Ângela R.; Bianchi, Vanildo Luiz Del

doi:10.1590/1678-457x.6834

Cited by 25 publications

(9 citation statements)

References 32 publications

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“…It was observed that the microorganisms acted synergistically in the production of the enzymes, with low gaseous emissions and reduced energy requirements making the bioprocess more environmentally friendly. García et al [36] cultivated Penicillium purpurogenum in plastic bags, using coffee husks and coffee pulp as substrates, with the addition of sterilized cheese whey as a supplementary source of fermentable sugars (4.5-5.0% lactose), aiming at the extraction of total phenolic compounds. The coffee industry wastes supplemented with cheese whey were appropriate substrates for the growth of the microorganism and for obtaining phenolic compounds by the action of the enzymes produced during the process.…”

Section: Comparison Of the Types Of Cultivation Under Ssfmentioning

confidence: 99%

β-Mannanase Production Using Coffee Industry Waste for Application in Soluble Coffee Processing

et al. 2020

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Soluble coffee offers the combined benefits of high added value and practicality for its consumers. The hydrolysis of coffee polysaccharides by the biochemical route, using enzymes, is an eco-friendly and sustainable way to improve the quality of this product, while contributing to the implementation of industrial processes that have lower energy requirements and can reduce environmental impacts. This work describes the production of hydrolytic enzymes by solid-state fermentation (SSF), cultivating filamentous fungi on waste from the coffee industry, followed by their application in the hydrolysis of waste coffee polysaccharides from soluble coffee processing. Different substrate compositions were studied, an ideal microorganism was selected, and the fermentation conditions were optimized. Cultivations for enzymes production were carried out in flasks and in a packed-bed bioreactor. Higher enzyme yield was achieved in the bioreactor, due to better aeration of the substrate. The best β-mannanase production results were found for a substrate composed of a mixture of coffee waste and wheat bran (1:1 w/w), using Aspergillus niger F12. The enzymatic extract proved to be very stable for 24 h, at 50 °C, and was able to hydrolyze a considerable amount of the carbohydrates in the coffee. The addition of a commercial cellulase cocktail to the crude extract increased the hydrolysis yield by 56%. The production of β-mannanase by SSF and its application in the hydrolysis of coffee polysaccharides showed promise for improving soluble coffee processing, offering an attractive way to assist in closing the loops in the coffee industry and creating a circular economy.

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Section: Comparison Of the Types Of Cultivation Under Ssfmentioning

confidence: 99%

β-Mannanase Production Using Coffee Industry Waste for Application in Soluble Coffee Processing

et al. 2020

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“…Arabica coffee ground nanoparticles have a phenolic content of 1246.897 µg GAE/g. The phenolic compounds in coffee have some bioactivities, such as antioxidant, antibacterial and anti-inflammatory activities [29,30,32,33,[41][42][43]. The total phenolic dosage of the coffee ground nanoparticles gel preparations ranged from 540.86 to 672.10 µg GAE/g ( Table 2).…”

Section: Total Phenolicmentioning

confidence: 99%

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

et al. 2019

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Arabica coffee (Coffea arabica L.) ground nanoparticles contain phenolics compounds that have anti-inflammatory effects, so they can be used as sources of active compounds in anti-inflammatory gel preparations. This study aims to determine the optimum formulation of anti-inflammatory gel preparations using Arabica coffee ground nanoparticles as active compounds. Treatment optimization was performed using a Response Surface Methodology according to the Box-Behnken Design with a quadratic model in the Design Expert Version 10.0.3.0 software. In this study we used three factors (x): carbopol 940, triethanolamine (TEA), and nanoparticles, each of which consists of three levels, the response (y) observed including the acidity degree (pH), spreadability, viscosity and total phenolic content. ANOVA analysis results show that the quadratic model is very appropriate since it produces a high R2 value and a low PRESS value for all responses, as well as significant p-values (<0.0500) and an insignificant lack of Fit values (p-value> 5%). The optimum formulations for the gel preparations of the Arabica coffee ground nanoparticles obtained in this study are carbopol 940 (0.569%), TEA (0.468%), and nanoparticles (3.000%), which have values w/o an interval (0.994) and a desirable (0.981) response to acidity (5.212), spreadability (5.850 cm), viscosity (3734.244 cps) and total phenolic content (669.227 µgGAE/g).

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“…The lowest TPC (2.53 mg GAE/g) and % of radical scavenging activity (10.10%) was obtained at 0 days; temperature, 32°C; initial moisture content, 80% and inoculum level, 10% (v/v), respectively. Initial moisture content between 50 -75% is the best condition to increase phenolic compounds in coffee residues when fermented with Penicillium purpurogen [14]. Previous researchers reported that antioxidant activity was correlated well with total phenolic content, suggesting that polyphenols have a major influence in the antioxidant activity [15; 16].…”

Section: Optimization Of Total Phenolic Content (Tpc) and Dpphmentioning

confidence: 99%

Optimization of Solid State Fermentation Condition to Increase Total Phenolic Content and Antioxidant Activity in Seaweed (Kappaphycus Alvarezii) Extract

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A.H²,

L.W³

et al. 2019

IJET

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Conventional techniques such as solvent extraction can be effectively used to extract free phenolic compounds in plants. However, this method is inefficient to extract bound phenolics. Solid state fermentation (SSF) approach with Aspergillus oryzae was used to enhance bioavailability of polyphenols in Kappaphycus alvarezii. A set of experiment was computed by face centered central composite design (FCCCD) to optimize the fermentation parameters based on maximum phenolic content and antioxidant activity. Four independent variables namely: time (0, 4 and 8 days), temperature (28, 30 and 32 °C), initial moisture content (60, 70 and 80 %) and inoculum level (10, 20 and 30 % (v/v)) were investigated. The experimental results for both TPC and DPPH were 9.449 ± 0.198 mg GAE/g and 87.135 ± 0.857 % of scavenging activity, respectively; where both responses were in good agreement with RSM model prediction. The RSM design used has been proven to successfully predict the total phenolic content and antioxidant activity. Fermentation condition with 70% initial moisture content, 10% (v/v) inoculum level, performed at 30oC for 4 days was found to produce maximum TPC and DPPH radical scavenging activity of Kappaphycus alvarezii.

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Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

Cited by 25 publications

References 32 publications

β-Mannanase Production Using Coffee Industry Waste for Application in Soluble Coffee Processing

β-Mannanase Production Using Coffee Industry Waste for Application in Soluble Coffee Processing

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

Optimization of Solid State Fermentation Condition to Increase Total Phenolic Content and Antioxidant Activity in Seaweed (Kappaphycus Alvarezii) Extract

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