Arabinogalactan as a potential furfural precursor in roasted coffee

María, Carlos; Trugo, L.C.; Neto, Francisco R. Aquino; Moreira, Ricardo Felipe Alves

doi:10.1111/j.1365-2621.1994.tb02098.x

Cited by 10 publications

(4 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The melanoidin fractions enriched with AGPs (Et75 and EtSn) obtained in the AGPCoffee model were the brownest, which is in agreement with Bekedam et al 16 The influence of AGPs on coffee color might be related to the reactivity of the arabinose side chains, as they are predominantly lost during the roasting process 16,17,31,49,55 and can form furfural in high yield, which, together with sucrose, appears to be the major furfural precursor in roasted coffee. 61 The arabinose, combined with the protein moiety of the AGPs, can yield powerful colorants. 62 Nevertheless, even in the AGPCoffee model, the Et50 accounted for nearly 30% of the HMWM brown color, and in the original, control, and SucCoffee accounted for, on average, 47% of the HMWM brown color.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models

Nunes

Cruz

Coimbra

2012

J. Agric. Food Chem.

View full text Add to dashboard Cite

To study the mechanism of coffee melanoidin formation, green coffee beans were prepared by (1) removal of the hot water extractable components (WECoffee); (2) direct incorporation of sucrose (SucCoffee); and (3) direct incorporation of type II arabinogalactan-proteins (AGPCoffee). As a control of sucrose and AGP incorporation, lyophilized green coffee beans were also immersed in water (control). The original coffee and the four modified "in bean" coffee models were roasted and their chemical characteristics compared. The formation of material not identified as carbohydrates or protein, usually referred to as "unknown material" and related to melanoidins, and the development of the brown color during coffee roasting have distinct origins. Therefore, a new parameter for coffee melanoidin evaluation, named the "melanoidin browning index" (MBI), was introduced to handle simultaneously the two concepts. Sucrose is important for the formation of colored structures but not to the formation of "unknown material". Type II AGPs also increase the brown color of the melanoidins, but did not increase the amount of "unknown material". The green coffee hot water extractable components are essential for coffee melanoidin formation during roasting. The cell wall material was able to generate a large amount of "unknown material". The galactomannans modified by the roasting and the melanoidin populations enriched in galactomannans accounted for 47% of the high molecular weight brown color material, showing that these polysaccharides are very relevant for coffee melanoidin formation.

show abstract

Section: ■ Results and Discussionmentioning

confidence: 99%

Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models

Nunes

Cruz

Coimbra

2012

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The spent coffee grounds are rich in non-solubilized polysaccharides such as galactomannans, arabinogalactans, and cellulose, with half of the total being in the form of galactomannans [3][4][5]. Currently, thermal hydrolysis processes are used industrially to increase the extraction of polysaccharides, but these processes have high energy consumption and generate undesirable compounds that negatively impact the taste of the beverage [6]. A more eco-friendly and sustainable potential strategy for the hydrolysis and solubilization of coffee polysaccharides is to use an enzymatic route, since enzymes act under moderate process conditions and are highly specific.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

View full text Add to dashboard Cite

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.

show abstract

“…In contrast, contents of 2‐furancarboxaldehyde (or furfural) and 5‐methyl‐2‐furancarboxaldehyde, which have been reported as key volatile compounds contributing to sweet, caramel and almond notes (see Table 1) and were found in higher concentrations in roasted Arabica beans (Caporaso et al ., 2018), were significantly higher in SHS‐roasted beans, especially those prepared at higher temperatures. Since both furans are mainly formed either solely by caramelization or jointly with the Maillard reaction and are more rapidly formed than the three former furans at the same temperatures (Maria et al ., 1994; Ozolina et al ., 2011; Srivastava et al ., 2018), SHS roasting, which exhibited higher heating rates and resulted in more extensive formation of sugars as reported by Chindapan et al . (2019), accelerated their formation.…”

Section: Resultsmentioning

confidence: 99%

Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

Chindapan

Puangngoen

Devahastin

2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

Although superheated steam (SHS) roasting has proved to be capable of improving selected quality of roasted Robusta coffee beans, impact of SHS roasting on aroma characteristics of the beans is not well understood. This study therefore aimed to investigate the effect of SHS roasting on aroma profiles and sensory characteristics of Robusta beans undergone SHS roasting at 190-250°C; results were compared with those of beans roasted by hot air (HA). Sensory characteristics of selected samples were also compared with HA-roasted Arabica beans. Forty five aroma compounds were identified; most were fully developed in beans roasted at 230°C and tended to degrade in beans roasted at 250°C. SHS roasting led to more extensive formation of aroma compounds contributing to caramel note, while helped reduce formation of major contributors to spicy, roasty and burnt notes. SHS-roasted Robusta beans exhibited more resemblance to Arabica beans than their HA-roasted counterpart.

show abstract

Arabinogalactan as a potential furfural precursor in roasted coffee

Cited by 10 publications

References 10 publications

Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models

Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models

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

Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam

Contact Info

Product

Resources

About