Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties

Reichembach, Luis Henrique; Petkowicz, Carmen Lúcia de Oliveira

doi:10.1016/j.carbpol.2020.116473

Cited by 63 publications

(41 citation statements)

References 36 publications

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“…For coffee mucilage from various Coffea arabica varieties, the pectin yield in the coffee fruit was 0.03–0.09% and methoxyl esterification degrees of 19–31% were reported [ 71 ]. Coffee pulp of Coffea canephora contains 2–3% pectin with a methoxyl esterification degree of about 6% [ 72 ], while higher contents were reported for Coffea arabica with 15% pectin in dried pulp with a methoxyl esterification degree of 63% [ 73 ]. Another study reported 11% pectin in Coffea arabica without specifying the esterification degree [ 74 ].…”

Section: Discussionmentioning

confidence: 99%

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Blumenthal

Steger²,

Einfalt

et al. 2021

Molecules

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Methanol is a natural ingredient with major occurrence in fruit spirits, such as apple, pear, plum or cherry spirits, but also in spirits made from coffee pulp. The compound is formed during fermentation and the following mash storage by enzymatic hydrolysis of naturally present pectins. Methanol is toxic above certain threshold levels and legal limits have been set in most jurisdictions. Therefore, the methanol content needs to be mitigated and its level must be controlled. This article will review the several factors that influence the methanol content including the pH value of the mash, the addition of various yeast and enzyme preparations, fermentation temperature, mash storage, and most importantly the raw material quality and hygiene. From all these mitigation possibilities, lowering the pH value and the use of cultured yeasts when mashing fruit substances is already common as best practice today. Also a controlled yeast fermentation at acidic pH facilitates not only reduced methanol formation, but ultimately also leads to quality benefits of the distillate. Special care has to be observed in the case of spirits made from coffee by-products which are prone to spoilage with very high methanol contents reported in past studies.

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Section: Discussionmentioning

confidence: 99%

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Blumenthal

Steger²,

Einfalt

et al. 2021

Molecules

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“…The rheological characteristic of mango peel pectin was studied to describe pectin quality 27 . Further, gelling properties of the pectin are related to the corresponding rheological analyses 28 . The rheological properties of okra pectin will therefore be discussed later.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Zhang

Wang

et al. 2021

J Sci Food Agric

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BACKGROUND Ultrasonic pretreatment is a novel physical method that can be used in the extraction process of okra pectin. Real‐time online monitoring technologies were introduced in time and frequency domains when okra was pretreated. Preparation time of dried okra and yield of okra pectin were studied; and physicochemical properties of okra pectin were analyzed at the optimum ultrasonic parameter. RESULTS Results showed that ultrasonic intensity of sweeping‐frequency ultrasonic (SFU) pretreatment was stronger than that of fixed‐frequency ultrasonic pretreatment (FFU). SFU pretreatment (60 ± 1 kHz) at 30 min had a strong ultrasonic voltage peak of 0.05387 V and signal power peak of −6.62 dBm. The preparation time of dried okra was 160 ± 14.14 min in the pretreated group, 44.83% lower than control without SFU pretreatment. The intercellular space was 56.03% higher than control. Water diffusion coefficient increased from 1.41 × 10−9 to 2.14 × 10−9 m2 s−1. Monobasic quadratic equations were developed for the monitored ultrasonic intensity and pectin yield. Compared to control, extraction yield (16.70%), pectin content (0.564 mg mg−1), solubility (0.8187 g g−1) and gel strength (30.91 g) were improved in the pretreated group. Viscosity decreased, and values of G′ and G″ crossing at 63 rad s−1 revealed the viscoelastic behavior and the beginning of viscous behavior with a sol state. CONCLUSION Decrement of dried preparation time and increment of yield were achieved by ultrasonic pretreatment during the extraction process of okra pectin, and the relationship of ultrasonic intensity monitored by real‐time online technologies and yield was given. © 2021 Society of Chemical Industry

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“…The extraction requires ethanol additions to the dry coffee pulp, it produces an alcohol insoluble residue (AIR) which is further placed in a boiling aqueous solution of 0.1 M HNO 3 for 30 min and then the clarified liquid is mixed with absolute ethanol to precipitate the pectin. As result, researchers conclude coffee pulp is a potential source of commercial pectin with gelling properties [74].…”

Section: Bulk Chemicals Present In Coffee Biowastementioning

confidence: 99%

Tropical agroindustrial biowaste revalorization through integrative biorefineries—review part I: coffee and palm oil by-products

Mora-Villalobos

Aguilar

Carballo-Arce

et al. 2021

Biomass Conv. Bioref.

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Tropical crops are an important source of wealth in many countries. The current agribusiness model is based on the production of a final commodity, leading to the production of organic by-products (biowastes) that in many cases contain bioactive compounds with a potential added value. The exploitation of these by-products is the foundation of the circular economy that leads to the generation of greener bioprocesses for the industry with foreseeable economic improvements in production systems. This review aims to point out the idle opportunities of agricultural production systems and their associated biowastes to contribute to the establishment of a bioeconomy. Hence, the focus lies on five tropical extensive crops: coffee, oil palm, sugar cane, banana, and pineapple. This first part of the review explores agricultural wastes originated from the coffee and oil palm industrial process and is oriented on the potential use of these by-products as a starting material for the alternative obtention of chemicals, otherwise obtained from petrochemistry. The second part of the review focuses on prospective use of lignocellulosic rich biowaste that is derived from the industrialization of sugar cane, banana, and pineapple. A fundamental difference for the use of coffee biomass compared to other crops is the presence of numerous bioactive compounds that are not yet properly utilized, such as antioxidants (i.e., caffeic acid, chlorogenic acid, ferulic acid), as well as their possible use in the manufacture of products of interest in the cosmetic (i.e., quinic acid) or pharmaceutical industry (i.e., caffeic acid phenethyl ester). In the case of oil palm, its potential lies in obtaining chemicals such as glycerol and carotenoids, or in the bioenergy production.

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Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties

Cited by 63 publications

References 36 publications

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits

Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

Tropical agroindustrial biowaste revalorization through integrative biorefineries—review part I: coffee and palm oil by-products

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