Biological treatments affect the chemical composition of coffee pulp

Rojas, Juan B. Ulloa; Verreth, J.A.J.; Amato, Stefano; Huisman, E.A.

doi:10.1016/s0960-8524(03)00070-1

Cited by 79 publications

(18 citation statements)

References 6 publications

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“…Proximate composition (Table 2) revealed a high content of dietary fibre for DCP. Contents of fat, ash, protein and carbohydrates were consistent with those reported by [26] and [27], for similar residues of Coffea arabica. DCP was used as source of dietary fibre for cookie formulations.…”

Section: Proximate Compositionsupporting

confidence: 90%

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno¹,

Cozzano²,

Pérez³

et al. 2019

JFNR

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Dry coffee pulp obtained from the residue of the wet processing of Coffea arabica was used as a source of antioxidant dietary fibre to develop "high in fibre" salty cookies. Total phenolic content and antioxidant capacity (ABTS and ORAC) were quantified in cookies and physiological extracts from an in vitro digestion. Enriched cookies' phenolic content (94.42 ± 1.00 mg GAE/30g) and ABTS antioxidant capacity (1168.58 ± 23.50 µmol TE/30g) were found to be significantly higher than those of control cookies, ORAC antioxidant capacity remained similar. Physiological extracts after in vitro digestion showed higher values of total phenolic content (191.53 ± 9.29 mg GAE/30g) and antioxidant capacity (5617.49 ± 211.87 µmol TE/portion in ABTS and 3362.60 ±262.58 µmol TE/portion in ORAC), which were also superior to the antioxidant characteristics of the physiological extracts of control cookies. Cookies were evaluated by consumers who rated the degree of liking on tasting the samples under blind and informed conditions. Results indicated that label had effect on consumers' hedonic perception. Formulation of cookies with dry coffee pulp was successful; an acceptable product with functional properties was obtained.

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Section: Proximate Compositionsupporting

confidence: 90%

Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno¹,

Cozzano²,

Pérez³

et al. 2019

JFNR

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“…methanol, ethanol or chloroform). 33,34 In addition, results confirm that a number of extractions can be repeated (up to a second time) from both fresh coffee and the spent ground coffee. Coffee businesses produce large quantities of SCG as agricultural waste each year, according to consumer demand.…”

Section: The Minimum Inhibitory Concentrationsupporting

confidence: 57%

Antifungal Activity of Crude Extracts of Coffee and Spent Coffee Ground on Areca Palm Leaf Sheath (Areca catechu) Based Food Packaging

Nonthakaew

Matan

Aewsiri

et al. 2015

Packag. Technol. Sci.

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This study observed the antifungal activity of crude coffee extract (CCE) and crude spent coffee ground extract (CSCGE) against Aspergillus sp., Aspergillus flavus, Aspergillus niger, Penicillum citrinum, Penicillum chrysogenum and Eurotium amstelodami on the surface of an areca palm leaf sheath (Areca catechu). The agar dilution method was employed to determine the minimal inhibitory concentration (MIC) of the CCE for the first, second and third extractions and CSCGE for the first and second extractions in malt extract agar at concentrations from 50 to 500 μg/ml. A mould test was then performed on durian paste product wrapped with the areca palm leaf sheath treated with the second CSCGE at its MIC. Gas chromatography‐mass spectrometry (GC‐MS) was performed to find the major components of the CCE and CSCGE and to measure the total phenolic content. For the second CSCGE treatment on the areca palm leaf sheath, the following qualities were studied: mould growth, wettability, measurements of hardness and thickness and a Fourier transform infrared spectroscopy scan. It was found that the CCE and CSCGE MICs from the first and second extractions ranged from 100 to 230 μg/ml and from 300 to 460 μg/ml, respectively. In addition, the MICs showed the capability of CCE and CSCGE to provide protection against mould growth on the leaf sheath for at least 21 days in comparison with the control (3 days) during storage at accelerated conditions (25 °C and 100% relative humidity). Shelf life of durian paste product wrapped with areca palm leaf sheath treated with the second CSCGE at 460 μg/ml was extended from 3 days to 21 days under storage condition of 30 °C. Caffeine was the main constituent of CCE (79.69%) and CSCGE (84.92%). Also, the total phenolic content of CCE and CSCGE measured were 0.640 and 0.981 mol ferulic acid 100 g−1, respectively. This study has demonstrated that the first and second CCE and CSCGE were capable of inhibiting mould growth under both in vitro and in vivo tests. Copyright © 2015 John Wiley & Sons, Ltd.

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“…The wet coffee processing produces a slightly different byproduct, because pressing the fruit in water through a screen leaves part of the pulp, the mucilage and the parchment still attached to the seeds (Belitz et al, 2009). Coffee skin and pulp have a similar composition to that of the husks, viz., protein (7.5-15.0%), fat (2.0-7.0%) and carbohydrates (21-32%) (Ulloa-Rojas, Verreth, Amato, & Huisman, 2003).…”

Section: Coffee Husks Skin and Pulpmentioning

confidence: 99%