From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility

Autor(es)

Almeida, Flavia Souza ^{[1, 2]} ; Goncalves Dias, Fernanda Furlan ^[2] ; Kawazoe Sato, Ana Carla ^[1] ; Nobrega de Moura Bell, Juliana Maria Leite ^{[2, 3]}

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Univ Calif Davis, Dept Food Sci & Technol, One Shields Ave, Davis, CA 95616 - USA

^[3] Univ Calif Davis, Biol & Agr Engn, One Shields Ave, Davis, CA 95616 - USA

• Tipo de documento: Artigo Científico
• Fonte: FOOD AND BIOPRODUCTS PROCESSING; v. 129, p. 144-156, SEP 2021.
• Citações Web of Science: 0

Resumo

The production of green coffee oil by mechanical pressing of green coffee beans has been precluded by low extraction yields, which generates a protein-rich byproduct (cake) contain-ing variable amounts of lipids. Subsequent utilization of the cake requires the removal of the residual cake oil by solvent extraction. An eco-friendly extraction strategy, using water, enzymes, and mechanical treatments, was evaluated to concurrently extract lipids and pro-teins from green coffee flour, without the use of harsh solvents. Among the enzymatic treatments evaluated, the use of 0.5% alkaline protease led to higher protein (62.2%) and oil (47.7%) extractability in a shorter time (30 min). This enzymatic treatment was optimized with respect to solids-to-liquid ratio (SLR) (1:17.5-1:7) and concentration of enzyme (0.1-0.9% w/w). Although optimum extraction conditions (1:17.5 SLR and 0.1% enzyme) achieved high protein (70%) and oil (48%) extractability and reduced enzyme use by 80%, a higher water usage was required. Therefore, a two-stage countercurrent extraction was developed to reduce water usage in the process. The countercurrent extraction strategy not only reduced the amount of water used in the process by 60% but promoted higher protein (72%) and oil (58%) extractability, compared with the single-stage process (62.2 and 47.7%, respectively). (c) 2021 The Author(s). Published by Elsevier B.V. on behalf of Institution of Chemical Engineers. This is an open access article under the CC BY-NC-ND license (http:// (AU)

• Processo FAPESP: 18/21987-1 - Obtenção de proteínas de origem vegetal e avaliação da funcionalidade para aplicação em sistemas de encapsulação
• Beneficiário: Ana Carla Kawazoe Sato
• Modalidade de apoio: Auxílio à Pesquisa - Regular