Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery
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Published:2022-06-11
Issue:8
Volume:15
Page:1794-1809
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ISSN:1935-5130
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Container-title:Food and Bioprocess Technology
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language:en
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Short-container-title:Food Bioprocess Technol
Author:
Almeida Flávia Souza,
Dias Fernanda Furlan Gonçalves,
Sato Ana Carla Kawazoe,
De Moura Bell Juliana Maria Leite NobregaORCID
Abstract
AbstractGreen coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable and hazardous solvents for defatting the protein-rich cake before subsequent protein extraction. To replace the use of flammable solvents and enable the simultaneous extraction of lipids and proteins from green coffee beans at reduced water usage, a multistage countercurrent extraction process was scaled up from 0.05 to 1.14 kg and evaluated regarding protein and oil extractability, physicochemical and functional properties of the extracted protein, and oil recovery. Enzymatic extraction increased protein extractability by ~13% while achieving similar oil extractability when not using enzymes (55%). Proteolysis resulted in the release of smaller proteins with reduced surface hydrophobicity and higher solubility at acidic pH (3.0–5.0). The physicochemical changes observed due to proteolysis resulted in the formation of emulsions with reduced resistance against enzymatic and chemical demulsification strategies, enhancing the recovery of the extracted oil (48.6–51.0%). Proteolysis did not alter the high in vitro digestibility of green coffee proteins (up to 99%) or their emulsifying properties at most pH values evaluated. However, proteolysis did reduce the foaming properties of the hydrolysates compared with larger molecular weight proteins. These findings revealed the impact of extraction conditions on the extractability and structural modifications altering the functionality of green coffee proteins and the synergistic impact of extraction and demulsification strategies on the recovery of the extracted oil, paving the way for the development of structure–function processes to effectively produce green coffee proteins with desired functionality.
Funder
USDA National Institute of Food and Agriculture
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
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