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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Coffee cell walls-composition, influence on cup quality and opportunities for coffee improvements

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Li, Zheng [1] ; Zhang, Chuntang [1] ; Zhang, Yuan [2] ; Zeng, Wei [2] ; Cesarino, Igor [3]
Total Authors: 5
[1] Yunnan Univ, Sch Agr, State Key Lab Conservat & Utilizat Bioresources Y, Kunming, Yunnan - Peoples R China
[2] Zhejiang A&F Univ, Coll Forestry & Biotechnol, Sino Australia Plant Cell Wall Res Ctr, Hangzhou - Peoples R China
[3] Univ Sao Paulo, Inst Biosci, Dept Bot, Rua Matao 277, BR-05508900 Sao Paulo - Brazil
Total Affiliations: 3
Document type: Review article
Source: FOOD QUALITY AND SAFETY; v. 5, JUN 5 2021.
Web of Science Citations: 0

The coffee beverage is the second most consumed drink worldwide after water. In coffee beans, cell wall storage polysaccharides (CWSPs) represent around 50 per cent of the seed dry mass, mainly consisting of galactomannans and arabinogalactans. These highly abundant structural components largely influence the organoleptic properties of the coffee beverage, mainly due to the complex changes they undergo during the roasting process. From a nutritional point of view, coffee CWSPs are soluble dietary fibers shown to provide numerous health benefits in reducing the risk of human diseases. Due to their influence on coffee quality and their health-promoting benefits, CWSPs have been attracting significant research attention.The importance of cell walls to the coffee industry is not restricted to beans used for beverage production, as several coffee by-products also present high concentrations of cell wall components. These by-products include cherry husks, cherry pulps, parchment skin, silver skin, and spent coffee grounds, which are currently used or have the potential to be utilized either as food ingredients or additives, or for the generation of downstream products such as enzymes, pharmaceuticals, and bioethanol. In addition to their functions during plant development, cell walls also play a role in the plant's resistance to stresses. Here, we review several aspects of coffee cell walls, including chemical composition, biosynthesis, their function in coffee's responses to stresses, and their influence on coffee quality. We also propose some potential cell wall-related biotechnological strategies envisaged for coffee improvements. (AU)

FAPESP's process: 15/02527-1 - Development of model systems in sorghum and a systems biology approach to unravel the molecular mechanisms controlling lignin metabolism in grasses
Grantee:Igor Cesarino
Support type: Program for Research on Bioenergy (BIOEN) - Young Investigators Grants