WO2015078594A1 - Procédé de conservation et d'extraction de pulpe de café - Google Patents

Procédé de conservation et d'extraction de pulpe de café Download PDF

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Publication number
WO2015078594A1
WO2015078594A1 PCT/EP2014/060919 EP2014060919W WO2015078594A1 WO 2015078594 A1 WO2015078594 A1 WO 2015078594A1 EP 2014060919 W EP2014060919 W EP 2014060919W WO 2015078594 A1 WO2015078594 A1 WO 2015078594A1
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WIPO (PCT)
Prior art keywords
pectin
coffee
extraction
pulp
acid
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PCT/EP2014/060919
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English (en)
Inventor
Andres Felipe BELALCAZAR OTALORA
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Pectcof B.V.
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Priority claimed from PCT/EP2013/074811 external-priority patent/WO2014083032A1/fr
Application filed by Pectcof B.V. filed Critical Pectcof B.V.
Priority to EP14726603.5A priority Critical patent/EP3074519A1/fr
Priority to US15/039,618 priority patent/US10066089B2/en
Publication of WO2015078594A1 publication Critical patent/WO2015078594A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/06—Pectin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
    • C12Y111/01—Peroxidases (1.11.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)

Definitions

  • the invention relates to a coffee pulp treatment process as well as to the product(s) obtained with such process.
  • WO2004098320 describes a method for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof.
  • coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).
  • the coffee cherries After collection of the coffee cherries, the coffee cherries are subjected to various processes to obtain the green coffee bean (i.e. non-roasted coffee bean).
  • Most of the world coffee production is processed in two ways; the dry method and the wet method.
  • the cherries In the wet method, the cherries are collected and pulped fresh, leaving the mucilage (endocarp) and the silver skin attach to the beans; after pulping the beans go to fermentation tanks for period in general in the range of 12-24h in which the mucilage is released from the beans and silver skin.
  • the beans then are dried (sun or hot air dried), the silver skin is removed and the green beans are packed and stored for further trade. During these processes about 45% of the coffee cherry biomass is discarded as waste material.
  • This biomass has high content of polyphenols and caffeine, and therefore becomes toxic in high concentrations.
  • composting is an alternative, big extensions of land and hard labor are necessary.
  • the high concentration of polyphenols makes of the use of this compost a poor fertilizer with the risk of poisoning the soil and making it acidic.
  • the term “coffee pulp” herein especially refers to the pulp obtained after cherry processing. Therefore, the term “coffee pulp” might also refer to “coffee cherry pulp”. Further, the term “coffee pulp” may also include discarded unripe and overripe cherries, not usable in the production of (high) quality green beans.
  • the term coffee pulp may especially refer to one or more of pulp obtained after cherry processing, discarded unripe cherries not usable in the production of (high) quality green beans and discarded overripe cherries not usable in the production of (high) quality green beans.
  • the coffee pulp may relate to one or more of the exocarp, outer mesocarp (the pulp itself), and the mesocarp (mucilage or parchment).
  • the hull also known as silver skin or parchment
  • the pericarp is especially composed of the skin (exocarp), pulp (outer mesocarp), mucilage (endocarp).
  • the silver skin is part of the endosperm. It is further referred to amongst others Esquivel et al, "Functional properties of coffee and coffee by-products", Food Research International 46 (2012) 488-495, which is incorporated herein by reference.
  • the coffee pulp is a by-product from the wet method processing, or a semi-dry processing, of coffee beans.
  • the coffee cherries are dried, especially under the sun, for - in general - several days. Thereafter, the dried pulp is separated from the green beans by pulping. This method does not easily allow control of the drying process and may therefore generate a low(er) quality coffee.
  • Coffee pulp represents 45% of the total weight of the coffee cherry.
  • the pulp biomass is rich in carbohydrates, polyphenols and caffeine. Because the high contents of organic acids, cathechins, and tannins, the coffee pulp and process water pose a serious environmental problem in the regions where production takes place. Coffee discarded streams (the pulp and process water used to separate the mucilage from the bean in the wet milling factories) have a high BOD (biochemical oxygen demand), which threatens water sources.
  • BOD biochemical oxygen demand
  • pectin is amongst others known in the food industry as gelling agent. However, pectin from coffee pulp has been reported as a poor gelling agent and therefore not useful in food and pharmaceutical applications.
  • the poor gelling properties are a result of the short length of the pectin backbone, the low molecular weight of the pectin and the high degree of acetylation of the native pectin in the pulp and mucilage of coffee cherry.
  • an aspect of the invention to provide an alternative coffee pulp treatment process, which preferably further at least partly obviate one or more of above- described drawbacks. It is further an aspect of the invention to provide an alternative pectin, derived from coffee pulp, that can be used in food applications as gelling agent and/or that may have other useful applications (like emulsifier). It is further an aspect of the invention to provide a solution to the coffee pulp, by which the coffee production process can become environmentally more sustainable. Hence, the present invention especially includes a coffee pulp treatment process that allows (longer) storage of the coffee pulp.
  • the present invention may also include the extraction and use of at least one compound extracted from the pulp and mucilage after depulping and washing of the bean, in the wet or semi dry process of green coffee production.
  • the extraction of this bio compound will reduce concentration of toxic compounds in the processing water of coffee de-pulping facilities.
  • the extracted compounds in which pectin is the main component is a high value ingredient for the food and/or pharmaceutical industries.
  • the extracted bio compounds show the possibility to be tailored for specific purposes due to the diversity of polysaccharides contained in the extracted pectin fraction.
  • the pectin obtained with the process of the invention may allow applications like as prebiotic as well as gelling agents, but also as mesh for surgical implants are among the possible uses of the compounds extracted according to the invention. Further, the pectin obtained may be used as thickener or emulsifier.
  • the technology suggested here aims for the extraction of pectin from coffee pulp, and optionally modification (i.e. functionalization) of the (extracted) pectin with enzymes. Such modification may include demethylation and/or crosslinking the pectins through the esterified groups.
  • the technology presented here especially aims for the extraction of pectin from coffee pulp, and optional modification of the same pectin with enzymes, to crosslink the pectins through the esterified groups.
  • the enzymatic modifications surprisingly appear to improve the hydro colloidal properties of the extracted pectin. The properties of the resulting pectin are very attractive.
  • the remaining waste stream may amongst others be detoxified through the hydrolization of tannins, polymerization of phenols and removal of caffeine during the process; this will leave the streams with a substantially reduced BOD (biological oxygen demand) and COD (chemical oxygen demand). Therefore, the environmental impact of coffee production will diminish.
  • the approach may also generate income from the exploitation of the biomass waste as a byproduct of the coffee chain.
  • the current invention may significantly contribute to improve the sustainability of a major global commodity.
  • the invention provides a biorefmery approach in which green chemistry and biotechnology is applied.
  • the process steps may consist of preservation of coffee pulp at the country of production, shipment to a processing site, separation and purification of the products, and commercialization of these products in their perspective markets.
  • a market may be the market of food ingredients, wherein high quality pectin as a potential replacement of Arabic Gum is suggested.
  • the coffee pectin can be tailored to meet the standards of different types of applications in the food and pharmaceutical industry.
  • the caffeine content in the remaining waste may advantageously be below 10 ppm, such as even below 1 ppm. Hence, the removal of caffeine may be very efficient while on the other hand also a useful pectin product is provided.
  • polyphenols in high concentration can be toxic to cattle, inhibit fermentation and growth of microorganism.
  • the presence of polyphenols is actually desired to allow the modification of the pectin without destroying the biopolymer.
  • the technology is the best alternative at the moment, for the management and exploitation of coffee waste. Therefore, the disclosed technology might be adopted at a big scale.
  • the invention provides a coffee pulp treatment process comprising: (al) providing coffee pulp ("pulp"), obtainable from a production process for producing green coffee beans from coffee cherries; (a2) subjecting the coffee pulp to a preservation process comprising one or more of (1) combining the coffee pulp with a preservation liquid comprising a sulfite and a divalent cation and bringing the pH of the thus obtained mixture at 4 or lower, and subsequently removing liquid from the mixture, and (2) heating the (thus obtained) coffee pulp to a temperature of at least 60 °C.
  • the invention provides a coffee pulp treatment process comprising: (al) providing coffee pulp, obtainable from a production process for producing green coffee beans from coffee cherries; (a2) subjecting the coffee pulp to a preservation process comprising: (a2a) combining the coffee pulp with a preservation liquid comprising a sulfite and a divalent cation and bringing the pH of the thus obtained mixture at 4 or lower; (a2b) optionally heating the mixture to a temperature of at least 60 °C; and (a2c) removing liquid from the (thus obtained) mixture.
  • At least two preservation liquids are used, wherein the first may have a neutral pH, such as 6-8, especially 6.5-7.5, and may comprise ions like calcium, and sulfite, and wherein the second preservation liquid is an acid liquid, which may mainly be used to lower the pH of the mixture.
  • the first may have a neutral pH, such as 6-8, especially 6.5-7.5, and may comprise ions like calcium, and sulfite
  • the second preservation liquid is an acid liquid, which may mainly be used to lower the pH of the mixture.
  • These two liquids may be added in two stages.
  • only a single preservation liquid may be applied, including e.g. the above indicated elements and having an acid pH.
  • the first preservation liquid may thus be applied first; the second liquid may be applied thereafter, see also below.
  • the first preservation liquid (herein also indicated as "PS1)" is applied.
  • the coffee pulp and preservation liquid may be combined in a volume ratio from 1 :0.5-1 : 10, especially 1 : 1-1 :5 (such as a 1 :3 volumes liquid to pulp ratio).
  • a good mixing and/or a complete coverage with the preservation liquid is desirable.
  • the pulp is submerged in the (first) preservation liquid.
  • Mixing and an optional subsequent period without mixing may especially take in the range of 1-100 hours (though longer may also be possible), such as in the range of 3-72 hours, like in the range of 6-24 hours. This may provide the desired intimate contact between the preservation liquid and the coffee pulp.
  • the (first) preservation liquid is especially an aqueous liquid. Further, the preservation liquid especially comprises one or more of a calcium salt and a sulfite salt (especially is dissolved state, i.e. it comprises one or more of calcium cations and sulfite anions).
  • the preservation liquid comprises one or more of a sulfite anion S0 2 2 ⁇ (hyposulfite), S0 3 2 ⁇ , HS0 3 , (bisulfite ion), S 2 0 5 2 (metabisulfite ion), S0 5 2 (persulfate ion), S0 4 2 (sulfate ion), S0 2 2 (hyposulfite ion), S 2 0 3 2 (thiosulfate ion).
  • Salts that may be used are e.g.
  • S0 2 sodium sulfite
  • NaHS0 3 sodium bisulfite
  • Na 2 S 2 0 5 sodium metabisulfite
  • K 2 S0 2 potassium sulfite
  • S0 2 may also be used, which upon introduction into water may provide sulfite, especially under alkaline conditions.
  • Sulfite antibrowning may be based on an inhibition of enzymatic activity or formation of colorless adducts with enzymatically formed o-quinones. Surprisingly, at the same time the sulfite compound appears to have an antimicrobial inhibition effect in fungal growth.
  • divalent cation in the preservation liquid.
  • divalent cation salts such as calcium chloride (CaCl 2 ) and/or magnesium chloride (MgCl 2 ).
  • MgCl 2 magnesium chloride
  • the divalent cation comprises an alkaline earth cation. It appears that the divalent cation may keep the pectin and the other compounds that are valuable ingredients insoluble.
  • a sulfite salt, such as sodium bisulfite may be available in preservation liquid the range of 0.01-5 wt.%, such as 0.1-2 wt.%.
  • the cation salt such as calcium chloride
  • the preservation liquid ascorbic acid and/or an ascorbate, such as sodium ascorbate.
  • ascorbic acid and/or ascorbate or additional to it, also one or more of sodium citrate and potassium citrate ma be applied.
  • the pH of the mixture is about in the range of about 6-7 and may be brought at a pH of 4 or lower, such as 3.5 or lower. Especially the lowering of the pH is only done after the above indicated period of mixing and the optional subsequent period without mixing (with the first preservation liquid) (amongst others the above indicated 1-100 hours).
  • Acidification may be done with a second liquid (herein also indicated as PS2 or second preservation liquid) comprising an acid, especially an organic acid.
  • the second liquid may comprise one or more acids selected from the group consisting of of citric acid, lactic acid, nitric acid, sulfuric acid, phosphoric acid, hydrogen chloride, among others.
  • optionally EDTA may be added as preserving agent.
  • the preservation liquid comprises a calcium salt and sodium ascorbate, and the pH (of the mixture of the first preservation liquid and the coffee pulp) is brought at 3 or lower with a liquid comprising an organic acid, and wherein optionally EDTA is added to the mixture (i.e. the second preservation liquid).
  • EDTA, and/or one of the other alternatives may be contained in the second preservation liquid or may be added separately to the mixture (of the first preservation liquid and the coffee pulp (and the second preservation liquid).
  • the (second) preservation liquid is (also) especially an aqueous liquid.
  • the pH of the mixture is lowered to 4 or lower, especially 3.5 or lower, even more especially 3 or lower, or a pH of 2 or lower.
  • the second liquid and the mixture will be mixed with each other.
  • the first liquid is at least partly removed (before the second liquid is added).
  • the mixture, including the first liquid may be used and brought at the desired pH.
  • the thus obtained mixtured may kept, optionally while mixing, for a period of at least 15 minutes, such as at least 30 minutes, such as in the range of 0.5-3 hours.
  • the entire stage of mixing with the second liquid and optional subsequent period without mixing may be in the range of 0.5-10 hours, especially 0.5-5 hours.
  • the mixture may be heated. Especially however, these stages are executed at ambient temperatures, or temperatures below at least 40°C, but above the freezing point of course.
  • the thus obtained mixture is especially brought at an elevated temperature of at least 60°C, especially at least 70 °C.
  • the mixture may be kept at this temperature for at least 5 minutes, such as in the range of 5 minutes - 2 hours, like 5-60 minutes, such as 10-60 minutes.
  • the process may also include a stage wherein the mixture is heated to a temperature of at lest 70 °C for at least 5 minutes. Especially, the temperature is not increased over 95 °C, such as at maximum 90 °C. By heating, at least part of the (aqueous) liquid is removed. This faciliates further processing, such as a pressure stage. Also, enzymes that might otherwise deteriorate the pectin are inactivated by the elevated temperature.
  • the liquid is removed.
  • This may include a drying step at elevated temperatures and/or a sun-based drying.
  • a pressure stage is included wherein at least part of the liquid is removed.
  • the stage of applying pressure to the mixture may also include forming larger conglomerates, such as pellets or briquettes.
  • the pressure stage may include applying a pressure to the mixture in the range of 2-50 bar, such as 5-20 bar in which at least part of the liquid is drained from the mixture of coffee pulp and preservation liquid.
  • the coffee pulp may optionally be further dried, e.g. by sun drying or by mechanical drying.
  • the drained liquid can be optionally recirculated.
  • liquid may be partly drained off.
  • the pulp may be drained from excess of water leaving the material with a water content between 5-50 % of water on dry basis (optimum 15% water content). The drained coffee pulp is then added to the pelletizer machine working at a temperature of between 70-90°C (optimum is 80°C) which transforms the biomass in pellets of 5 mm diameter.
  • the extrusion process may especially include the use of an (commercial) extruder such as biomass briquetters or pelletizer machines working at lower temperatures than the normal (between 120-180°C) and pressures ranging between 10-150 bar (optimum 50 bar).
  • an extruder such as biomass briquetters or pelletizer machines working at lower temperatures than the normal (between 120-180°C) and pressures ranging between 10-150 bar (optimum 50 bar).
  • the process especially include removing at least part of the liquid after the preservation liquid(s) have been applied to the coffee pulp, such as by heating, or by other methods known in the art, followed by an extrusion process, which extrusion process may optionally include a pelletizing stage or a briquetting stage, for forming pellets or briquets. In the extrusion stage, further liquid is removed from the mixture ("preserved coffee pulp").
  • the liquid may be removed in a process comprising one or more of (i) heating the mixture (of the preservation liquid and the coffee pulp), (ii) pressing the liquid out of the mixture, (iii) pelletizing the mixture at a temperature of at least 50 °C, (iv) extruding the mixture, or (iv) briquetting the mixture.
  • the (liquid removal) process comprises (i) heating the mixture (of the preservation liquid and the coffee pulp), followed by extrusion, including one or more pelleting or briquetting.
  • the liquid is removed in a process comprising one or more of (i) heating the mixture (of the preservation liquid and the coffee pulp), (ii) pressing the liquid out of the mixture, (iii) pelletizing the preserved coffee pulp at a temperature of at least 50 °C, (iv) extruding the preserved coffee pulp, or (v) briquetting the preserved coffee pulp.
  • the invention also provides a coffee pulp treatment process comprising:
  • a2 Subjecting the coffee pulp to a preservation process comprising:
  • Extracting from the coffee pulp a pectin comprising extract wherein extraction is performed under acid conditions or alkaline conditions, especially at least under acid conditions, to provide the pectin comprising extract.
  • stages of “optionally heating the mixture to a temperature of at least 60 °C; removing liquid from the mixture” especially refer to a stage wherein the liquid is removed from the mixture, which removal stage may optionally include a stage wherein the temperature is elevated. This facilitates removal of the liquid.
  • the heating stage also appears to have beneficial effect on the preservation of the coffee pectin. Heating seems to inactivate enzymes that may otherwise degrade the pectin (see also above).
  • the invention provides a coffee pulp treatment process comprising:
  • a. Providing coffee pulp, obtainable from a production process for producing green (i.e. non-roasted) coffee beans from coffee cherries; optionally subjecting the coffee pulp to the preservation process as described herein;
  • Extracting from the coffee pulp a pectin comprising extract wherein extraction is performed under acid conditions or alkaline conditions (or one after the other), to provide (or produce) the pectin comprising extract, especially wherein the extraction comprises extracting from the coffee pulp a pectin comprising extract, wherein extraction is performed under (at least) acid conditions.
  • process may include:
  • enzymatic treatment of the pectin comprising extract comprises a treatment with one or more enzymes selected from the group consisting of an esterase and/or a reductase, to provide an enzymatically treated (or modified) pectin material, especially polyphenol functionalized coffee pectin extract, especially wherein the enzymatic treatment comprises at least a treatment with an oxidoreductase; and
  • coffee pectin extract is produced, which is a product that can be used for several applications, and which leads to a remaining product that has a substantially reduced content in polyphenols, and may therefore be more easily reused or discarded as waste.
  • the coffee pulp that is used for the process may directly be obtained from a plant, but may also have been subjected to a conservation process, such as described herein.
  • the coffee pulp used may also be obtained from a remote place (like > 10 km, or even >100 km or even further), and after transportation be used as coffee pulp in the process of the invention. Before transportation, the coffee pulp may optionally be treated for conservational purposes.
  • the extraction per se is also an aspect of the invention.
  • the enzymatic treatment is applied, which may be used to demethylate and/or cross-link.
  • the product obtained after the extraction may also be used as such (see also below), e.g. as emulsifier.
  • this emulsifier has much better properties than other emulsifiers (more stable emulsions), such as e.g. based on sugar beet pectin.
  • a main difference between the pectin obtained after the acid and/or alkaline extraction, especially acid extraction, and the same but after the enzymatic treatment, is that in the former there are substantially no polyphenol cross-links between the pectin polymers, wherein in the latter these are available.
  • green coffee bean is known in the art and especially refers to the non-roasted coffee bean.
  • the cherries that are used in de-pulping may be in a ripe or unripe state. Also mixtures of unripe and ripe cherries may be applied.
  • the properties of the (polyphenol functionalized) coffee pectin extract may depend upon whether ripe and/or unripe coffee beans are applied.
  • Pectin can be extracted from multiple sources, however pectins are mostly extracted from citrus peels and apple pomace. As mentioned above, pectins are chemically and/or enzymaticaly modified to obtain desired gel structures. Another source of pectin that has been accepted is pectin extracted from the industrial residues of sugar from beetroot (SBP).
  • SBP beetroot
  • Physicochemical differences between SBP and other type of conventional pectins include higher proportion of neutral sugar side chains, a higher content of acetyl groups at 02 and 03 positions within the galacturonic backbone and a higher content of phenolic esters in the side chains particularly in the arabinose and galactose, and a higher content of protinaceous materials bound to the side chains through covalent linkages.
  • coffee pectin shares some of the characteristics intrinsic to SBP, the presence of important amounts of galactose and arabinose in the neutral side chain, and the presence of polyphenols among others. It is therefore theorized that coffee pectin can be modified as SBP and yield high value pectins with emulsifying characteristics. Also coffee pectin can be chemically modified as citrus peel pectin to produce the desired gel, in this aspect research and standardisation are still needed.
  • pectin comprising agricultural by-products
  • SBP beetroot
  • Enzymatic treatment of the pectin comprising extract comprises a treatment with one or more enzymes selected from the group consisting of an esterase and a reductase, to provide a enzymatically treated pectin material, especially wherein the enzymatic treatment comprises at least a treatment with an oxidoreductase; and
  • the invention will further be elucidated with respect to (pectin comprising) coffee pulp.
  • the coffee pulp is subjected to a first extraction under acid conditions, leading to a first extraction product and a residual product, wherein the residual product is further subjected to a second extraction under alkaline conditions, leading to a second extraction product and a second residual product, and wherein the from this second extraction obtained second extraction product is optionally recombined with the first extraction product from the first extraction, and wherein these optionally combined pectin extraction products are then further subjected to the enzymatic treatment.
  • a second extraction liquid is applied that comprises H 2 0 2 .
  • H 2 0 2 may be used as oxidizing agent and/or as substrate for the enzyme(s).
  • H 2 0 2 may allow e.g.
  • a laccase and/or a peroxidase especially a peroxidase, for cross linking.
  • other oxidizing agent can be used (oxygen donors).
  • oxygen donors oxygen donors
  • H 2 0 2 also ammonium persulfate ((NH 4 ) 2 S 2 0s) and/or sodium metabisulfite (Na 2 S 2 0 5 ) may be applied.
  • ozone might be applied.
  • the extraction may also include a separation step separating the extract from the remaining product, such as by filtration etc. (see also below).
  • the method may include extracting (from the pectin comprising agricultural by-product) a pectin comprising extract, wherein extraction is performed under acid conditions to provide the pectin comprising extract, followed by the enzymatic treatment.
  • the additional extraction under alkaline conditions is a specific embodiment.
  • the method may include extracting (from the pectin comprising agricultural byproduct) a pectin comprising extract, wherein extraction is performed under alkaline conditions, to provide the pectin comprising extract, followed by the enzymatic treatment.
  • the additional extraction under acid conditions is a specific embodiment.
  • the acid extraction process especially provides a pectin that is useful for the food industry.
  • the (additional) (dilute) alkali extraction may assist in extracting pectin that has low solubility in water.
  • the method may include extracting (from the pectin comprising agricultural by-product) a pectin comprising extract, wherein extraction is performed under acid conditions and alkaline conditions, to provide the pectin comprising extract which is a combination of the alkaline extraction product and acid extraction product, followed by the enzymatic treatment (of the combination of extracts).
  • the acid extraction may be subsequent to the alkaline extraction or the alkaline extraction may be subsequent to the acid extraction.
  • the acid conditions of the first extraction are at a pH in the range of 0.5-4, especially 1.5-3. Further, the first extraction may especially be performed at a temperature of at least 80 °C.
  • the alkaline conditions in the second extraction are especially at a pH in the range of 7-14, such as 8-14, even more especially 7-11, such as 9-11, such as especially between 7.5-10.5, such as 9.5-10.5.
  • the pH is >7, especially 7.5-9. At larger pH, the pectin molecule may start getting hydrolyzed. Further, especially the alkaline extraction is performed at a temperature not higher than 45 °C especially 35 °C.
  • the one or more enzymes are selected from the group consisting of diphenol oxidoreductase, peroxidase, laccase, pectin-esterase, methyl-esterase, poly galacturanase, endo polyglucanase, and exo polyglucanase.
  • one or more enzymes selected from the group consisting of pectin lyase, polygalacturonase (endo and exo), endo galactanase, exo galactanase, rhamnogalacturonase may be applied.
  • arabinofuranosidase arabinase, feruloyl esterase, endo pectin methyl esterase, exo pectin methyl esterase, pectin esterase, laccase, peroxidase (especially from horseradish)
  • peroxidase especially from horseradish
  • pectin methyl esterase EC 3.1.1.11
  • enzymes like peroxidase especially EC 1.10 or EC 1.11, such as e.g. horseradish peroxidase 1.11.1.7
  • the enzymatic treatment at least involves a treatment of the extract(s) with an oxidoreductase.
  • An oxidoreductase is an enzyme that catalyzes the transfer of electrons from one molecule (reductant or electron donor) to another the molecule (oxidant or electron acceptor). Best results are obtained with an oxidoreductase selected from the (sub)classes EC 1.10 (oxidoreductases that act on diphenols and related substances as donors) and EC 1.11 (oxidoreductases that act on peroxide as an acceptor (peroxidases)). Especially good results were obtained with horseradish peroxidase (1.11.1.7) and laccase (EC 1.10.3.2). The former may need H 2 0 2 whereas the latter may use dissolved oxygen and may not necessarily need an additional oxygen donor.
  • the enzymatic treatment comprises at least a treatment (of the pectin comprising extract) with one or more enzymes selected from the group consisting of EC 1.10 or EC 1.11.
  • the EC 1.10 class enzymes are acting on diphenols and related substances as donors, with e.g. NAD+, NADP+, cytochrome, oxygen, copper or other acceptors. Especially those with oxygen as acceptor are used.
  • the EC 1.11 class enzymes (or enzymatic reactions) are acting on peroxide as acceptors.
  • the international accepted enzyme nomenclature such as especially defined by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology (NC-IUBMB), is applied.
  • the process may also be performed in an alternative way, wherein the alkaline and acid extraction order is reversed.
  • the coffee pulp is subjected to a first extraction under alkaline conditions, leading to a first extraction product and a residual product, wherein the residual product is further subjected to a second extraction under acid conditions, leading to a second extraction product and a second residual product, and wherein the from this second extraction obtained second extraction product is optionally recombined with the first extraction product from the first extraction, and wherein these optionally combined pectin extraction products are then further subjected to the enzymatic treatment.
  • a first extraction liquid is applied that comprises H 2 0 2 .
  • H 2 0 2 may be used as oxygen donor and/or as substrate for the enzyme(s).
  • the alkaline conditions on the first extraction are especially at a pH in the range of 7-14, such as 8-14, especially 7-11, such as 9-11, more especially 7.5-10.5, such as 9.5-10.5.
  • the pH is >7, especially 7.5-9.
  • the pectin molecule may start getting hydro lyzed.
  • especially the alkaline extraction is performed at a temperature not higher than 45 °C especially 35 °C.
  • the acid conditions of the second extraction are at a pH in the range of 0.5-4, especially 1.5-3.
  • the second extraction is especially performed at a temperature of at least 80 °C.
  • the enzyme may be used in one or more of the following instances: during the acid extraction, after the acid extraction, during the alkaline extraction, after the alkaline extraction, and during a stage when both extracts have been combined. Of course, during one or more of these stages, an enzyme may be applied. Especially, the enzyme, and optional additive for the enzyme such as H 2 0 2 , may depend upon the pH and/or temperature. H 2 0 2 may for instance only be applied when peroxidase is used, especially horse radish peroxidase. Laccase does not need H 2 0 2 to generate the polyphenol cross-links. However, laccase in general only substantially acts at pH between about 6.0-8.5. Horse radish peroxidase acts in general only substantially at pH higher between about 8.5-12.5.
  • the extraction pH may thus e.g. also depends in the enzyme used, though, if necessary, after extraction the pH may also be altered to arrive at a pH suitable for the chosen enzymes. Therefore, in embodiments wherein (horse radish) peroxidase is applied, the presence of H 2 0 2 is desired and the pH range, during at least part of the process, is especially from 6.0-11 since this the range where the reductase is more active.
  • the temperature in the alkali extraction is especially not over 45 °C. Further, the optimum temperature for both laccase and peroxidase is in the range of 30-40 °C, such as about 35 °C. Enzymes may be added during any stage of the process, but are of course at least available during the enzymatic treatment.
  • the one or more enzymes are especially selected from the group consisting of diphenol oxidoreductase, peroxidase, laccase, pectin-esterase, methyl-esterase, poly galacturanase, endo polyglucanase, and exo polyglucanase.
  • one or more enzymes are selected from the group consisting of pectin lyase, polygalacturonase (endo and exo), endo galactanase, exo galactanase, rhamnogalacturonase may be applied.
  • arabinofuranosidase arabinase, feruloyl esterase, endo pectin methyl esterase, exo pectin methyl esterase, pectin esterase, laccase, peroxidase (especially from horseradish) may be applied.
  • peroxidase especially from horseradish
  • especially enzymes like pectinesterase can be applied.
  • enzymes like peroxidases may be applied.
  • at least an oxidoreductase selected from the (sub)classes EC 1.10 and EC 1.11 is applied.
  • an enzyme or "an oxidoreductases” and similar terms may also refer to a plurality of (different) enzymes or a plurality of (different) oxidoreductases, etc., respectively.
  • the enzymatic treatment may for instance be during an extraction stage or subsequent to an extraction stage, or multiple enzymatic treatments may be applied. Further, also a cocktail of different enzymes may be added.
  • the amount of enzyme used will be in the range of about 0.5-10 mg, such as especially about lmg of pure enzyme (100% protein) per 100ml and assuming an esterase, the amount of enzyme used will be in the range of about 1-10 mg, especially about 5 mg of pure enzyme (100% protein) per 100ml
  • the enzymatic modification may be executed in a reactor, where there is an actual transformation of the matter. In one or more of the alkali and acid extraction there may be no (enzymatic) modification. Therefore, these may be executed in an extraction unit.
  • the enzyme(s) may especially transform the pectin to a cross-linked pectin and/or may cleave groups attached to the pectin (macromolecules).
  • the coffee pulp prior to the (first) extraction, is subjected to a washing process, wherein the washing process comprises mixing the coffee pulp with a solvent and subsequently removing at least part of the solvent, wherein the water content of the solvent is ⁇ 80 wt.%.
  • the washing process comprises mixing the coffee pulp with a solvent and subsequently removing at least part of the solvent, wherein the water content of the solvent is ⁇ 80 wt.%.
  • at least 50 wt.%, even more especially at least 80 wt.%, of the solvent consists of one or more liquids having a polarity lower than water (vide infra).
  • the extraction of (polyphenol functionalized) coffee pectin extract from the product of the optionally enzymatic treated pectin comprising extract comprises mixing at least part of the enzymatically treated material with an extraction liquid and subsequently removing at least part of the (polyphenol functionalized) coffee pectin, wherein the extraction liquid has a pH in the range of 3.5-6, such as 4-6.
  • the extraction liquid comprises ethanol.
  • the extraction liquid may also comprise other solvents, such as methanol, 2-propanol, acetone. The same type of solvent may be used as used for the washing process (see also below).
  • the extraction liquid may be acidified.
  • the extraction liquid may comprise a combination of two or more of (such) solvents. This extraction liquid may be used to precipitate the functionalized pectin. By adding the solvent, pectin may precipitate creating a gel which can be separated from the low molecular weight compounds dissolved in the solvent.
  • a (polyphenol functionalized) coffee pectin extract may be obtained.
  • the invention also provides a (polyphenol functionalized) coffe pectin (per se), especially a (polyphenol functionalized) coffee pectin.
  • the invention provides a (polyphenol functionalized) coffee pectin obtainable by the process as described herein.
  • the polyphenol functionalized coffee pectin has a molar ratio of phenolic groups to the sum of arabinose plus galactose units between 20% to 60%>, and has a molecular weight > 90,000Da, such as in the range of 90,000-200,000.
  • the protein content may be in the range of 5-18 wt.%, especially 8-15 wt.%. Further, the polyphenol content may be in the range of 0.06-0.18 wt.%, especially 0.09-0.15 wt.%.
  • the protein content can be determined based on the Dumas method (ISO 16634-1 :2008); the polyphenol content can be determined based on the Folin- Ciocalteu (ISO 14502-1 :2005) method with the Folin-Ciocalteu reagent (FCR) or Folin's phenol reagent or Folin-Denis reagent, also called the Gallic Acid Equivalence method (GAE).
  • This reagent (method) is especially designed for determining the phenol amount.
  • the invention further provides a (polyphenol functionalized) coffee pectin (as described herein), having a molar weight ⁇ 200,000 Da, such as especially ⁇ 120,000 Da, such as in the range of 90,000-120,000 Da.
  • the coffee pectin may have a total sugar content of rhamnose, arabinose, xylose, mannose, galactose, glucose, galacturonic acid, relative to the total sugar content, in the range of 70-95 wt.%, with a total galacturonic acid content, relative to the total sugar content, in the range of 55 to 80 wt.%.
  • the total glucose content, relative to the total sugar content may be in the range of 3-15 wt.%.
  • the total sugar content in the pectin (product) of the invention may be in the range of 40-80 wt.%, relative to the total weight of the product.
  • the remaining part may include amongst others polyphenol and protein.
  • the Gal/UA ratio may be in the range of 0.1-0.2 (galactose- uronic acid weight ratio).
  • Extracted citrus pectin may e.g. have a molecular weight that is much smaller, such as ⁇ 70,000 Da.
  • the invention further provides a polyphenol functionalized pectin obtained (or obtainable) by enzymatic treatment of a pectin comprising extract from coffee pulp, wherein the enzymatic treatment comprises a treatment with one or more enzymes selected from the group consisting of an esterase and a reductase (and wherein the enzymatic treatment especially comprises at least a treatment with an oxidoreductases).
  • further (intermediate) process steps may be included, such as one or more of precipitation, filtration, washing and resuspension.
  • precipitation filtration, washing and resuspension.
  • a precipitation, filtration, washing and resuspension may take place after recombination of the two extracts (or after acid extraction, but) before an enzymatic treatment.
  • upstream and downstream relate here to an arrangement of items or features, or a sequence of stages, relative to the propagation of a process chain, wherein relative to a first stage within a chain of process actions or process apparatus or process stages, a second stage in the process chain closer to the beginning of the chain is “upstream”, and a third stage within the process chain further away from the process beginning is “downstream”.
  • the coffee pectin is also of interest without the enzymatic treatment.
  • coffee pectins are obtained without the cross-links between the pectins (or pectin chains).
  • the coffee pectins obtainable after ultrafiltration is of interest.
  • the coffee pectin obtained with the present process including especially the preservation process and at least the acid extraction provides a coffee pectin that can be used very well as emulsifier.
  • the coffee pulp treatment process as defined herein is used, wherein after one or more of extraction under acid conditions and alkaline conditions, especially at least acid extraction, the extraction process further comprises membrane ultrafiltration, wherein especially the membrane has a cut-off selected from the range of 50,000-150, OOODa, to provide the pectin comprising extract as permeate, wherein the pectin comprising extract after extraction under acid conditions and alkaline conditions but before membrane ultrafiltration is brought at a pH below 4, especially below 3.5 and optionally at a temperature selected from the range of 40-80 °C.
  • the membrane especially has a cut-off of 50,000 Da or larger, but especially not larger than 150,000 Da.
  • a pH below 4, especially below 3.5 appears to prevent fouling of the membrane. Elevated temperatures are not necessary, but may decrease the filtration time.
  • the ultrafiltration especially one or more diafiltrations are applied (especially with the same cut-off type of membrane). Thereafter, a washing with e.g. water may be applied.
  • the invention also provides a coffee pectin, having a molecular weight > 50,000 Da, having a degree of methylation (DM) of > 75% and a degree of acetylation (DAc) > 75%, wherein the protein content is in the range of 5-18 wt.% and wherein the polyphenol content is in the range of 0.01 wt.% or less.
  • DM degree of methylation
  • DAc degree of acetylation
  • a coffee pectin having a molar weight in the range of 50,000-120,000 Da, having a total sugar content of rhamnose, arabinose, xylose, mannose, galactose, glucose, galacturonic acid, relative to the total sugar content, in the range of 70-95 wt.%, with a total galacturonic acid content, relative to the total sugar content, in the range of 55 to 80 wt.%, and having a total glucose content, relative to the total sugar content, in the range of 3-15 wt.%, wherein the polyphenol content is in the range of 0.01 wt.% or less.
  • This coffee pectin may be used as emulsifier.
  • coffee pectins may be provided having a molar weight of > 80,000 Da, or even > 90,000 Da, like > 100,000 Da, which may have excellent gelling properties.
  • the invention thus also provides a coffee pulp treatment process comprising:
  • the extraction process further comprises membrane ultrafiltration, wherein especially the membrane has a cut-off selected from the range of 50,000-150, OOODa, to provide the pectin comprising extract as permeate, wherein the pectin comprising extract after extraction under acid conditions and alkaline conditions but before membrane ultrafiltration is brought at a pH below 4, especially below 3.5 and optionally at a temperature selected from the range of 40-80 °C.
  • the process may also include the above described preservation process, i.e. :
  • a2 Subjecting the (thus provided) coffee pulp to a preservation process comprising:
  • substantially herein, such as in “substantially all emission” or in “substantially consists”, will be understood by the person skilled in the art.
  • the term “substantially” may also include embodiments with “entirely”, “completely”, “all”, etc. Hence, in embodiments the adjective substantially may also be removed.
  • the term “substantially” may also relate to 90% or higher, such as 95% or higher, especially 99% or higher, even more especially 99.5% or higher, including 100%.
  • the term “comprise” includes also embodiments wherein the term “comprises” means “consists of.
  • the term “and/or” especially relates to one or more of the items mentioned before and after "and/or”.
  • a phrase “item 1 and/or item 2" and similar phrases may relate to one or more of item 1 and item 2.
  • the term “comprising” may in an embodiment refer to “consisting of but may in another embodiment also refer to "containing at least the defined species and optionally one or more other species”.
  • first, second, third and the like in the description and in the claims are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.
  • the apparatus herein are amongst others described during operation. As will be clear to the person skilled in the art, the invention is not limited to methods of operation or devices in operation.
  • the invention further applies to an apparatus comprising one or more of the characterizing features described in the description and/or shown in the attached drawings.
  • the invention further pertains to a method or process comprising one or more of the characterising features described in the description and/or shown in the attached drawings.
  • the invention provides a treatment process wherien coffee pulp is used, after an option preservation, to extract from the coffee pulp in an extraction process, especially under acid conditions, pectin from the coffee pulp.
  • a pectin is provided with excellent gelling properties.
  • the process may also include an enzymatic treatment of the pecti obtainable after the extraction under espeically acid conditions, which may provide the polyphenol functionalized pectin, which also has very interesting properties as gellant or emulsifier.
  • the processes described herein provide a good use of coffee pulp and reduces environmental pressur.
  • the various aspects discussed in this patent can be combined in order to provide additional advantages. Furthermore, some of the features can form the basis for one or more divisional applications.
  • Fig. 1 schematically depicts an embodiment of the process as described herein
  • Figs. 2a-2b schematically depicts coffee pectin (before and after processing as described in some embodiments herein)
  • Fig. 3 shows a high performance size exclusion chromatography (HPSEC) for commercial pectin from citrus peel and pectin obtain with the herein described process
  • Fig. 4 shows the presence of oligomers after digestion of pectin with polygalacturonase from Aspergillus aculetus after high performance anion exchange chromatography (HPAEC) for commercial pectin from citrus peel and pectin obtain with the herein described process
  • Fig. 5a schematically shows a coffee bean
  • FIG. 5b shows a (Laboratory) scale process for fresh material
  • Fig. 5c shows the oxidation of cathecol by PPO from coffee pulp in time (in absorbance units, y-axis, and with time in hours on the x-axis). Data are obtained spectrophotometrically at 420 nm.
  • the sing 0 indicates the absorbance change of the enzyme extract (indicated with square), minus the absorbance change of the substrate solution (indicated with triangle), without enzyme
  • Fig 5d shows a flow chart for large-scale preservation of dried coffee pulp
  • Fig. 5e shows a large scale extraction from preserved wet pulp (with mass balance).
  • Figs. 6a-6b and 7 show some further aspect (see also below).
  • the schematic drawings herein are not necessarily on scale.
  • Fig. 1 schematically depicts an embodiment of the process as described herein.
  • Blended coffee pulp the coffee pulp may relate to one or more of the exocarp, outer mesocarp (the pulp itself), and the mesocarp (mucilage or parchment).
  • the hull also known as silver skin
  • Pulping dry processed coffee refers to removing the entire dried husk - the exocarp, mesocarp & endocarp - of the dried cherries.
  • polishing may take place; this is an optional process in which any silver skin that remains on the beans after pulping (optionally a polishing machine may be applied).
  • the pulp is preferably collected from the depulping mills as soon as possible after generation of the pulp, preferably in the first 24 hours.
  • Addition of one or more preservation agents selected from the group consisting of sodium meta bisulfite, ascorbic acid, ethylenediaminetetraacetic acid (EDTA) may also be applied.
  • preservation agents selected from the group consisting of ascorbic acid, citric acid, oxalic acid, sodium metabisulfite, potassium bisulfite, sulfur dioxide, glycine, methionine and EDTA, especially one or more of sodium metabisulfite, potassium bisulfite, and EDTA.
  • the pulp prior to the extraction (but especially after washing) the pulp is subjected to a preservation process, wherein the preservation process comprises one or more of (i) adding a preservation agent to the pulp and (ii) drying the pulp.
  • the preservation agent may comprise one or more of ascorbic acid, citric acid, oxalic acid, sodium metabisulfite, potassium bisulfite, sulfur dioxide, glycine, methionine and EDTA, especially one or more of sodium metabisulfite, potassium bisulfite, and EDTA, especially one or more of sodium metabisulfite and potassium bisulfite.
  • the pulp is milled (or macerated) to a suitable particle size (after preservation but) prior to any processing step or stage.
  • a suitable particle size is in the range between 10 and 40, such as e.g. 18 mesh.
  • the coffee pulp is indicated with reference 10. The use of milled pulp may lead to a better extraction than when using unmilled pulp.
  • the (optional) clean-up procedure may comprise the treatment of the (blended) coffee pulp with a solvent of low polarity, it can be, but is not limited to one or more of acetic acid, acetone, acetonitrile, acetyl acetone, 2-aminoethanol, aniline, anisole, benzene, benzonitrile, benzyl alcohol, 1-butanol, 2-butanol, i-butanol, 2-butanone, t-butyl alcohol, carbon disulfide, carbon tetrachloride, chlorobenzene, chloroform, cyclohexane, cyclohexanol, cyclohexanone, di-n-butylphthalate, 1,1-dichloroethane, diethylene glycol, l-Methoxy-2-(2-methoxyethoxy)- ethane (diglyme), dimethoxyethane,
  • the solvent may optionally be acidified.
  • the pulp is mixed with the solvent, preferably in a counter current extractor.
  • the hydrocinnamic acids as well as the free polyphenols are dissolved.
  • In this stream there may also be a rich fraction of caffeine which in later stage can be purified, and might be a sub product of the pectin extraction.
  • the product obtained after the washing process is indicated with reference 110. Washing with a solvent may remove free polyphenols and caffeine from the coffee pulp and it may also precipitate polysaccharides of higher degree of polymerization. Washing with solvent may remove as much free polyphenols as possible without removing the polysaccharides that have polyphenols in their functional groups.
  • Bottom line is solvent of lower polarity such as ethanol and propanol, precipitate the pectin with polyphenols attached while solubilizing caffeine and polyphenols that are not attached to the pectin structure.
  • solvent of lower polarity such as ethanol and propanol
  • the washing liquid for the pulp may especially comprise less than 70 wt.% water, especially less than 65 wt.% water, such as less than 55 wt.%, or even lower.
  • the liquid(s) used for the extraction(s) especially have a higher water content than the washing liquid (for the pulp).
  • the extraction liquid(s) may comprise more than 65 wt.%, especially more than 75 wt.%, even more especially at least 80 wt.%, such as at least 90 wt.%, like at least 95 wt. % water.
  • the liquid(s) used for the extraction(s) especially have a higher polarity than the washing liquid (for the pulp). In this way, free polyphenols and caffeine may be removed from the pulp by the washing liquid and by extraction with a polar solvent (especially an acid(ified) polar solvent) pectin may be extracted from the insoluble solids of the pulp.
  • the extraction liquid(s) especially has a pH ⁇ 7 or a pH >7.
  • the extraction liquid(s) may also comprise a (solved) salt (see also below).
  • the ratio of biomass to (extraction) liquid may especially be in the range of 0.25: 1 - 1 :0.25, especially 0.5: 1-1 :0.5, such as 1 : 1 (which means that for each kilogram of fresh pulp one liter of solution is necessary for the extraction).
  • a high concentrated buffer solution to mix the biomass and then adjust the pH.
  • Possible salts solutions are (but not limited) to one or more of sodium mono basic phosphate (NaH 2 P0 4 ), sodium nitrate, sodium acetate, and sodium chloride.
  • ammonium and/or potassium salts may be applied. Of course, more than one salt may be applied.
  • the concentration of the salts may range between 50-400 mM, such as especially 100 mM to 200 mM (for each salt individually).
  • Extraction may e.g. be executed in an extraction vessel or a counter current extractor where liquids and solids are mixed together and mixed continuously. It is desirable that heating is performed as fast as possible. Therefore, pre heating of the extraction vessel may be advisable.
  • the product obtained after the first extraction step or stage is indicated with reference 210.
  • the first separation step or stage is performed on the hot mix (obtained in the first extraction step or stage). It is desired to recover as much solution (i.e. filtrate or supernatant) as possible before continuing with the next step or stage.
  • solution i.e. filtrate or supernatant
  • different types of separation units can be used. Examples are a frame separator, a plate separator, a sieve (separator) and a centrifuge (separator).
  • the solid precipitating from a liquid is called a precipitate (residual product, or first residual product), or when compacted by a centrifuge, a pellet.
  • the liquid remaining above the solid is in either case called the supernate or supernatant.
  • filtration with a filter may be performed.
  • Filtration may also include membrane separation.
  • the process of passing a mixture through a filter is called filtration.
  • the liquid produced after filtering, in general a suspension of a solid in a liquid, is called filtrate, while the solid remaining in the filter is called retentate, residue, or filtrand.
  • the remaining liquid after the first separation, the supernatant or filtrate goes to a reactor in which it may be mixed with the supernatant of a second separation step or stage.
  • the precipitate, retentate, residue, sediment or filtrand (first residual product) must especially be composed of only solid matter as much as possible. At this point the (remaining) biomass should be approximately 50% to 75% of the starting mass (dry weight).
  • Reference 310 refers to the product that is remaining after the first separation, such as a retentate, residue, or filtrand, sediment, etc..
  • This product 310 (first residual product) is especially subjected to a second extraction 400, see also below.
  • the (desired) product, indicated with reference 320, of the separation action, i.e. a filtrate or permeate, or supernatant, etc. (first extraction product) can be directly introduced in a first reactor 600 (or reaction stage), see also below.
  • the pectin comprising (extract after separation), in this embodiment indicated with reference 320 is a liquid product (extraction liquid with extract)
  • the first extraction residual product 310 or biomass may be mixed with alkali to extract the more ramified polysaccharides as well as more esterified pectins, which comprised the coffee pulp.
  • alkali a(n extraction) liquid, especially water
  • the biomass is diluted until 50% of the total dilution is achieved.
  • the pH may be adapted, e.g. with concentrated alkali (i.e. an alkali solution), to a value of especially at least 9, like e.g. 10.
  • hydrogen peroxide may be added up to especially a concentration of up to 7.5%, especially up to 5% of the starting biomass.
  • a extraction vessel may be composed of a recipient in adequate material, such as stainless steel 320, 316 or alloys that prevents rust.
  • a recirculating pump may or may not be present depending of the operation if continues or batch.
  • the extraction vessels must include a source of heat and mixing mechanism. Mixing should be promoted to obtain higher rates of delignification and hydrolysis of the esterified compounds attach to the pectins.
  • the temperature of the extraction vessel is especially regulated to avoid breakdown of the biopolymer. A suitable temperature is in the range of 35- 65 °C.
  • the alkali concentration (of the concentrated alkali solution) is especially approximately 6 molar to 8 molar.
  • the alkali can be based on a solution of e.g. one or more of sodium hydroxide, potassium hydroxide, calcium carbonate, and ammonium acetate.
  • the product (mixture) obtained after the second extraction step or stage is indicated with reference 410.
  • a second separation step or stage the aim is especially to separate the solids (from the product (mixture) obtained after the second extraction), i.e. the second (extraction) residual product, which are mostly cellulose and lignin from the free polysaccharides that are in solution (second extraction product), if necessary the pH can be lowered to 7 or 8 before separation.
  • a lowering of the pH may be controlled to (substantially) prevent gelation of the pectins, which may lead to a loss of the biopolymers with the retentate.
  • the second separation step or stage is indicated with reference 500. According to the setup and magnitude of the stream different types of separation units can be used.
  • Examples are a frame separator, a plate separator, a sieve (separator) and a centrifuge (separator).
  • the (desired) product of the (second) separation action i.e. a filtrate or permeate, or supernatant, etc. (i.e. the second extraction product), indicated with reference 520, can (also) directly introduced in a first reactor 600.
  • the second (extraction) residual product, not indicated, can be discarded.
  • the second extraction stage 400 is downstream of the first reaction stage.
  • the acid and alkaline extractions may also be performed in another order, i.e. the first reaction stage including an alkaline extraction and the second reaction stage including an acid extraction.
  • the product obtained after alkaline and acid extraction (or acid an alkaline extraction), may also be relevant per se. However higher quality pectins may be obtained when also the enzymatic processing as defined herein is applied.
  • Alkaline extraction may optionally be omitted, acid extraction however is especially desired.
  • both acid-extracted pectins and if present alkali-extracted pectins may be mixed.
  • Mixing may be done in ways known to the person skilled in the art, like with an extruder or a stirrer.
  • the first reactor may especially include one or more of an extruder and a stirrer. Due to the change of pH some pectins can gel.
  • the enzymatic treatment may be executed.
  • the pH of the separation product may be increased to a pH in the range of 6-8 preferably between pH 6.5-7.0.
  • Oxidoreductase is added according to its activity, i.e. the necessary amount to react with the pectin polymer is added.
  • examples of the oxidoreductase are (but not limited) to: diphenol oxidoreductase, peroxidase, and laccase.
  • Esterase especially pectin esterase, is added to control the degree of methylation and esterification of the pectin.
  • Example of the (esterase) enzymes are (but not limited) to: pectin- esterase, methyl-esterase, poly galacturanase, feruloyl esterase, arabinose, arabino furanosidase and endo and exo polyglucanase (see also above).
  • at least an oxidoreducatase may be applied, even more especially in combination with an esterase (especially Pectinesterase (EC 3.1.1.11)).
  • an esterase especially Pectinesterase (EC 3.1.1.11)
  • one or more further additives may be added.
  • the pH may be changed (if necessary) to approximately neutral.
  • other enzymes than defined herein, having the same functionality may be applied.
  • references 600 and 700 may (also) refer to different reactors, respectively. However, these references may also refer to reaction stages, which may in an embodiment be performed consecutively in different reactors whereas heat source, pH control and thermostat are present or in the same reactor. Reference 700 may also refer herein to a second reactor (or vessel).
  • a solvent such as ethanol, methanol, 2-propanol, acetone especially an acidified solvent, such as acidified ethanol (like ethanol + 1% Acetic acid anhydrous) is added, especially in the ratio of 1 : 1-1 : 10, such as 1.2: 1 :6, like 1 :4 extraction solution to (acidified) solvent, such as ethanol.
  • the function of the solvent is especially to change the polarity of the solution so the pectin will precipitate creating a gel which can be separated from the low molecular weight compounds dissolved in the solvent. The mix is left for coagulation of the pectins and precipitation.
  • the pH in this stage is lower than 6; however is not advisable to have a pH lower than 3.
  • the solvent (or extraction liquid) preferably has a concentration of alcohol of 70% or higher.
  • the (second) reactor is or comprises also a decanter. In this way, the upper layer of the solution can be disposed leading to much smaller volume for the last separation step or stage.
  • a centrifuge may be applied for separating the pectins from the solvent(s).
  • the product thus obtained here the retentate, filtrand or sedimentation, etc.
  • the product for this reaction stage is indicated with reference 810, and can be indicated as the third extraction product (which is a solid material).
  • reference 800 may also refer to a further reactor, a third reactor which must be constructed in resistant material such as stainless steel 316, and 320, fire proof and suitable to work with volatile solvents.
  • references 700 and 800 may also refer to a reactor including a decanter.
  • the pectins thus obtained can further be refined to meet specification in different industries.
  • higher molecular weight pectins can be obtained by further crosslinking with (purified) enzymes and/or gelling pectins can be de- esterified to meet different types of application in the food and beverage industries.
  • pectin can be modified with arabinase and arabinofuranosidase to obtain specific emulsification properties.
  • the enzymatic process is not executed, and the coffee pectin is extracted from the product of the acid and/or alkaline process.
  • This may include an ultrafiltration process with a membrane (see further also below).
  • MG refers to methyl group
  • AG refers to acetyl group
  • GUA refers to galacturonic acid
  • Gal refers to galactose
  • RHA refers to rhamnose
  • Ara refers to arabinose.
  • Reference 21 refers to the homogalacturonan region
  • reference 22 refers to a the rhamanogalacturonan I region
  • reference 23 refers to the neutral side chain region of pectins.
  • Fig. 2b very schematically depicts a pectin obtainable with the process of the invention, wherein the pectins are cross-linked via cross-link(s) CL.
  • Reference Fer refers to ferulic acid (a phenol that is the basis of the cross-links, together with the arabinose units), of which of each pectin, via the arabinose units the pectins may be cross-linked with the aid of ferulic acid.
  • the enzyme oxidoreductases such as laccase and/or horse radish peroxidase, may generate cross-links in the form of polyphenols, such as diphenols or even polyphenols having more than two phenol groups.
  • Coffee pectin obtainable after the alkaline and/or acid extraction, especially at least acid extraction, but before the optional enzymatic treatment does substantially not show the polyphenol cross-links CL between the pectins.
  • Such crosslinks may be available in less then 5% of all pectin chains ("heteropolysaccharide chains"), even more especially less than 1 % of all pectin chains, especially substantially absent.
  • Fresh pulp was obtained directly from a farm in Colombia in the beginning of January 2012. The cherries were in optimum ripe state to be separated from the bean in the wet mill. After the recollection the skin and pulp (exocarp and meso carp) were separated with a manual. The pulp, skin (pulp) are blended and freeze dried for transport to The Netherlands, lg of freeze dried material is washed 3 times with acidified ethanol 80% and centrifuge at 3000 rpm for 5 min in each step, the solids are then suspended in water, the pH is adjusted to 2.0 with hydrochloric acid and fill to 50ml volume. The suspension is shaken in a water bath at 70 °C for 3h.
  • the suspension is then centrifuged at 3000 RPM for 10 min and the aqueous phase is separated from the solids.
  • the solids are then neutralized and Sodium hydroxide is added to adjust pH at 10 and a final volume of 50ml.
  • the solids are suspended and shaken for lh at room temperature. After the alkali extraction the suspension is centrifuged at 3000 RPM for 10 minutes and the aqueous phase is pooled with the acid solution.
  • the pH is adjusted to 6.0 with diluted alkali or acid.
  • the spent material is then dried for further analysis.
  • the liquid obtained for extraction has a brownish colour.
  • Coffee pulp including coffee pectin
  • Coffee pulp from the variety Coffea Arabica was obtained fresh (coffee cherries were purchased directly from a farm in Colombia from the harvest of December 2011);
  • Peroxidase from horseradish Peroxidase from horseradish (HRP) was purchased from Sigma Aldrich EC 1.11.1.7 200U/mg, Hydrochloric acid, sodium dihydrogen phosphate and sodium hydroxide of analytical grade were purchased from Merck Dramstad Germany.
  • the retentate was then suspended in 35ml of water, the pH of the solution was adjusted to 2.0 by adding drop wise hydrochloric acid 6M and the final volume adjust to 50ml.
  • the mix was left in a shaking water bath at 90°C for lh with continuous shaking and cool after to room temperature with cold water.
  • the suspension was centrifuge at 3500 rpm.
  • the supernatant (first extraction product) is reserved (for later application, see below) and the retentate (residual product of the first extraction) is suspended in 25ml of water.
  • the pH is adjust to 12 with sodium hydroxide 4M drop wise, 5ml of hydrogen peroxide solution 30% is added, the final volume is adjusted to 50ml and shaken for lh at room temperature.
  • the suspension is centrifuged at 3500 rpm for 5 min and the supernatant (second extraction product) pooled with the acid extracted fraction (first extraction product).
  • the pooled solution pH's is adjusted to 7.5 using diluted sodium hydroxide.
  • 5 mg of lyophilized enzyme(here laccase) is diluted in 1 ml of sodium dihydrogen phosphate buffer at pH 7.5 and added to the pooled solution.
  • the solution is left to react for 24h at 35 °C temperature and continuous stirring. After incubation, the solution is boiled in a water bath for ten minutes to inactivate the enzyme.
  • coffee pectin (coffee pectin) is in fact predominantly composed by homogalagturonan (HG) which is the smooth region of pectins, in comparison to SBP which is compose mostly of RGI which is the branched region of pectins. Therefore it is concluded that pectins from SBP and coffee pectin are different in molecular structure, however coffee pectin shows an increased viscosity when sodium sulphite solutions are added and also in high alkali conditions.
  • HG homogalagturonan
  • Table la Sugar composition of the raw materials. (Rha: rhamnose, Ara: arabinose, Xyl: xylose, Man: mannose, Gal: galactose, Glc: glucose, GalA: galacturonic acid)
  • Tanins is a broad name for polyphenols attached to the cell wall material in plants, for coffee is present in the pectin structure as hydro cinnamic, chlorogenic, and caffeic acids which are polyphenols with antioxidant activities.
  • pectins that include phenolic groups are quiet rare, pectins extracted from sugar beet are an example of this type of pectins, however, pectins from sugar beet present higher degree of branching and lower amounts of galacturonic acid which cause the low gelling properties.
  • the other main difference is the linearity of the coffee pectin molecule and molecular weight (> 90,000 Da) which is close to the lemon pectin (120,000 Da to 160,000 Da) and not to the sugar beet pectin (that is in the range 50,000 Da to 80,000 Da), as can be seen in the HPSEC (high performance size exclusion chromatography) figure 3.
  • pectin extracted from coffee pulp with the present process presents same digestion profile as the commercial pectin extracted from citrus peel when treated with endo- polygalacturonase (PG) as can be seen in the high performance anion exchange chromatogram (HPAEC) figure 4, while pectin from sugar beet is poorly digested by PG because the branched structure.
  • HPAEC high performance anion exchange chromatogram
  • pectin from sugar beet is poorly digested by PG because the branched structure.
  • HPAEC high performance anion exchange chromatogram
  • the raw pectin from coffee pulp presents a unique high degree of acetylation and methylation, this leads to the possibility to produce all range of pectins with different degrees of methylation from 10% DM till as high as 80% DM this is unique for a commercial pectin as well.
  • pHl Temp 1 Time 1 pH2 Temp 2 Time 2 Yield coffee pectinOOl 1.5 90°C 30m 8 4°C 30m 25% coffee pectin002 2 90°C 30m 8 4°C 30m 23% coffee pectin003 1.5 80°C 120m 8 25°C 120m 20% pHl Temp 1 Time 1 pH2 Temp 2 Time 2 Yield coffee pectin004 2 80°C 120m 10 25°C 120m 30% coffee pectinOOS 2 90°C 30m 13 25°C 30m 5%
  • coffee pectin006 2 90°C 30m 10 25°C 30m 33%
  • mechanization of coffee production has been carried out for the last twenty years to cope with the demand, this has created new challenges in the coffee chain.
  • mechanization increases coffee productivity and lowers cost of production; on the other hand mechanized production generates more agricultural waste and reduces labour force in the plantation.
  • coffee discarded streams are being concentrated in the washing stations, where the coffee cherries are transformed into green beans.
  • the traditional wet method of coffee processing is being replace by the semi wet method or aquapulping.
  • the pulp is separated from the beans by mechanical means, the mucilage is removed by friction and mixed with the pulp.
  • the discarded streams are mostly composed of the skin, pulp, mucilage and silver skin of coffee cherries.
  • This discarded stream contains high amounts of polyphenols, polysaccharides and sugars, as well as limited quantities of caffeine.
  • polyphenols and their oxidised forms and caffeine makes the residue unfit for use as animal feed or as composting material.
  • these side streams pose a major environmental problem in the coffee producing regions.
  • Coffee pulp represents about 40% of the total fresh weight of the coffee cherry.
  • coffee pulp was used in small amounts as fertilizer and vermin- composting.
  • the pulp biomass is rich in polyphenols, caffeine and complex polysaccharides such as pectin.
  • These substances can be extracted from the pulp, by separating and refining the products following the biorefinery approach. By separating the coffee pulp biomass the pollution loads could be reduced and the refined material could be transformed into valuable biobased compounds, these can be used in the food and pharmaceutical industries.
  • Freeze-dried material showed stability in terms of oxidation and fermentation in comparison to fresh pulp.
  • freeze-drying is an expensive process, and is industrially of less interest for preservation of the increasing volumes of discarded biomass, on the coffee plantations.
  • pectin occurs commonly in most of the plant tissues as a cementing substance in the middle lamella and as a thickening on the cell wall, the number of sources that may be used for the commercial manufacture of pectin is very limited. Because the ability of pectins to form gel depends on the molecular size and degree of degree of esterification (DE), the pectins from different sources does not have the same gelling ability due to variations in these parameters. Therefore, detection of large quantity of pectin in fruit alone is not itself enough to qualify that fruit as a source of commercial pectin. At present citrus peels are the main sources of commercially acceptable pectins.
  • pectins are characterised by a high content of galacturonic acid, and this has become part of the legal definition for pectin used as food additives or for pharmaceutical purposes. Typical requirements are of a minimum of 65% of galacturonic acid on the ash and moisture-free substances.
  • Pectin normally comes from a range of botanically different tissues, which perhaps contain somewhat different pectin structures.
  • the traditional sources of pectin are apple pomace and citrus peels, both coming from the left overs of the juice industry.
  • novel sources of pectin are sugar beets and sunflower heads, but these are not, at the moment commercially significant.
  • Extraction of pectins may be by aqueous acid or alkline, especially with at least an acid extraction.
  • the basic extraction process yields a pectin of low degree of esterification (low DE pectin) as a result of saponification of the ester groups, whereas the acid extraction process generally yields a pectin of high degree of esterification (high DE pectin), approximately equal to the naturally occurring DE.
  • High DE pectin has a degree of esterification of 50% or greater.
  • Low DE and high DE pectin generally have different uses in foodstuffs, because they gel by different mechanisms. Both are sold commercially.
  • plant material is treated with acid at temperatures especially between 70 and 90 °C for a time sufficient to remove desired amounts and quality of pectin from the cellulose plant material.
  • Extract juice from the extraction step is separated from the reaction mixture by filtration.
  • Rotary drum vacuum filtration is common in the industry because the cake is very mushy and difficult to handle.
  • the pressed cake can be put through a re-extraction step to extract more pectin before being filtered and dispose of.
  • Pectin is precipitated from extracted juice usually by alcohol precipitation (methyl, ethyl or isopropyl can be used). Salting out with aluminium chloride was used in the past but new regulations do not allow such salt for pectins used in the food or pharmaceutical industries (CODEX alimentarius).
  • the precipitated pectin is separated from the precipitating solution by screen filtration or other means; it is then washed, dried and milled to the desired particle size.
  • the pectin may undergo an ion exchange step to put it in the sodium form for ease of use in foodstuffs applications.
  • Other methods to extract pectin besides acid or alkali extraction have been used with the aim of reducing cost of operation and increase yields of extraction without loosing functionality of the pectin.
  • High-pressure systems could improve pectin yield without polymer chain degradation of pectin, use of enzymes to degrade the cell wall, use of organic acids or new filtration technologies such as cross flow filtration are promising methods to extract pectins in a more sustainable way.
  • Pectin differentiates not only from their natural source and type of extraction process, different modifications of the pectin molecular structure are possible yielding specific pectins with enhance or unique properties that can be applied in the food, beverage and pharmaceutical industries.
  • Pectins can be chemically de-esterified using acid, alkali or ammonia. Alternative to chemical methods de-esterification can be done by enzymatic treatments. Other enzymatic modifications are possible depending on the structure of the pectin molecule. It has been found that in sugar beet pectin the feruloyl groups esterified some neutral sugars in the side-chains of the so called "hairy regions". It is possible to take advantage of these feruloyl groups in pectin (beet).
  • weight percetages are characteristic values that may differe from bean to bean and from type of coffee bean to type of coffee bean.
  • Ethanol 96% is added to the liquid in a ratio of three volumes of alcohol per one volume of pectin extract.
  • the dry pectin is dissolved in 100ml of phosphate buffer pH 6.0, the pH is verified and 0.1ml of laccase solution (18mg protein per ml) is added. We let the solution react with continuous stirring for 12h.
  • Laccase was supplied as a freeze-dried powder. We dispersed the Laccase in 0.01M phosphate buffer pH 6.0 and stored at 4°C until use. The degree of esterification was measured using Megazyme kit for pectin identification. Briefly, coffee pulp, sugar beet, low methyl esterified citrus, high methyl esterified citrus pectins and iota carrageenan are dissolved in water and the pH is adjusted to 12 in order to catalyse demethylation with production of polygalacturonic acid regions in the polymer. The pectate is incubated with pectate lyase which cleaves the polygalacturonic acid, releasing unsaturated oligosaccharides which absorbs strongly at 235 nm.
  • Laccase was kindly supplied in freeze-dried form, lg of powder had 18% protein. We dissolved the enzyme in 10ml phosphate buffer solution at pH 6.0 and kept frozen in several vials. Each vial was 1ml (18mg of protein per ml) and when thawed was immediately used to avoid freeze thawing cycles.
  • Cathecol was purchased from Panreac, sodium bisulphite, citric and nitric acid where analytical grade.
  • Polyvinyl polyridone PVPP was purchased from a local provider and was food grade quality.
  • AMICON Spin tube membranes MWCO 10.000 were acquired from Millipore corp. We carried out all spectrophotometric measurement with a Pharo 100 spectrophotometer (Merck Millipore).
  • the method for measurement of PPO activity in coffee pulp is in brief as follows: 25 Og of frozen coffee cherries were macerated and the bean with mucilage and silver skin were separated from the pulp. The total pulp obtained was 112.70g in fresh basis (f.b.). This pulp was then blended together using a hand mixer with 0.41 of a 50mM phosphate buffer at pH 6.0. We left the blended mix to settle for 10 min and filtered. We collected the supernatant, an aliquot of 10 ml of the supernatant was taken, aprox. O. lg of commercial insoluble PVP was added. The mix was shaken for about a minute and then centrifuged for 15 min at 10.000RPM the mix was kept at 4°C before analysis.
  • the first 126 kg batch was collected from a traditional wet mill operation.
  • cherries are transported with water through the pulping machine in a ratio of 4 litres of water per kilogram of cherries.
  • To remove excess of water the pulp was taken from the output pipe of the pulping machine with a strainer.
  • the pulp then was placed in hermetic barrels (3 barrels of 60L each) which were filled 70% of the total volume with pulp.
  • the barrels then were filled to the top with a solution of 1% of sodium bisulphite solution commercial grade, and sealed air tight for transportation.
  • the ratio of solution to pulp was about 1 litre of solution per kilogram of fresh pulp.
  • the second batch of 96 Kg was collected from a semi wet method mill operation (Belcosub or aquapulping).
  • Belcosub or aquapulping a mechanical screw transports the cherries through the pulping machine without water. Then the beans with the mucilage go through a scrubbing process, where the mucilage is removed. The pulp and mucilage are mixed together, and discarded or composted.
  • the pulp from this type of beneficiaio was collected immediately after the milling operation by placing the barrels in the pulp outlet. Since there was less water in the pulp than for the traditional method, the barrels were filled just 60% of the volume, and then filled to the top with a sodium bisulphite solution at 1%. The ratio of solution to pulp was higher due to the packing of the pulp in the containers.
  • the ratio was 0.81 of solution per kilogram of pulp.
  • the coffee pulp collected and preserved in a sodium bisulphite solution was periodically checked for oxidation by change in absorbance of the solution. For that, 100ml of the solution in which the coffee pulp was suspended was taken every 24h, centrifuged and the absorbance of the solution measured at 420nm.
  • the clarified liquid is the raw pectin liquor. This liquid was mixed with one volume of ethanol 96%> (Industrial grade) per volume of liquor. The pectin was left to precipitate for 12h. The solution with the gel was filtered using cheesecloth; the filtration bag was hoist to allow dripping of the residual ethanol solution for 24h. The remaining gel was dried at room temperature under a current of air (electric fan). The dried pectin was dissolved in 5L of a phosphate buffer solution 0.1M and pH 6.0, then 5ml of laccase (18mg/ml) were added and the enzyme was left to incubate for 12h.
  • Fig. 5b shows the flow chart for a scale extraction of 10 kg, with the following references.
  • Fig. 5b For the laboratory size extraction, we used fresh coffee cherries, the extraction procedure is depicted in Fig. 5b. The procedure differs from the one developed before in the (optional) press of the fresh pulp while before we used freeze dried pulp. Coffee cherries have variations in their composition not only between species (Arabica or Robusta) but also between varieties. As most of the small coffee farms have a mixed of varieties, the composition can also change from farm to farm or harvest to harvest. The average composition of a coffee cherry is depicted in 5a. To start the extraction procedure the first step is to separate the pulp from the bean when we use the whole coffee cherry. In the coffee plantations, this step is done mechanically by pressing the cherries against a screen that remove pulp.
  • the fibre and carbohydrate contents are quiet close, this means that most of the polysaccharides in the alkaline residue is composed by cellulose which is the main component of the crude fibre.
  • the content of protein is quiet high, residual nitrates from the acid may overestimate the protein content.
  • Table 8 Composition in dry basis of the coffee pulp after sequential extractions with acid and alkali (pH 9.0)
  • Coffee pulp has an important content of polyphenols.
  • the results for whole coffee pulp is inTable 9.
  • Coffee pectin show abundant hairy regions and feruloyl groups. It is possible that the reactions happening during the enzymatic modification is in effect an oxidative cross linking of the coffee pectin. The colour of the solution changes also by the modification from light to dark. The gel thus obtained needed several washing to remove the formed colour during the incubation.
  • coffee pectin is precipitated with ethanol and dried under a flow of air at room temperature.
  • the yield from lOg of coffee pulp is 25mg of unrefined pectin.
  • Table 10 shows the composition of coffee pectin.
  • Table 11 presents the mass balance of the laboratory scale extraction from dry freeze coffee pulp and fresh pulp in dry basis.
  • Table 10 Composition of coffee pectin after modification
  • MCP modified coffee pectin
  • Pectin molecular weight is calculated as polygalacturonic acid withextion coefficient of 4600M "1 cm “1
  • Browning is the results from both enzymatic and non-enzymatic oxidation of phenolic compounds.
  • the initial oxidation products are quinones, which rapidly condense to produce relatively insoluble brown compounds (melanin).
  • the most important factors that determines the rate of enzymatic browning of fruits and vegetables are the concentration of both PPO and phenolic compounds presents, the pH, the temperature and the oxygen availability on the plant tissue
  • PPO enzymes from coffee showed two distinctive bands in a SDS-PAGE, these bands are in 64 and 29 kDa of size.
  • Km indicates the kinetic of conversion in a minute of the enzyme with different substrates.
  • Km is the Michaelis constant.
  • cathecol It was decided to use cathecol to have a better control in oxidation process, also the colour formation of cathecol has been used by other authors due to its increase in absorbance at 420nm when oxidized.
  • PVPP was used to bound mono and diphenols that could be in solution. After centrifugation, it was visible that many of the colour compounds in the coffee pulp extract are retained, this could mean that polyphenols are bound to bigger molecules like proteins and polysaccharides.
  • the coloured compounds did not elute through the membrane which should let pass molecules smaller than lOkDa. Because the objective was to test the inhibition of the enzyme(s) by addition of chemicals (sodium bisulphite) or by temperature treatments in processing circumstances, we kept all possible enzyme sizes that can have an effect in the oxidation of polyphenolic compounds.
  • the extract of the enzyme was used as it was extracted from the Amicon membrane, and suspended in 50mM phosphate buffer at pH 6.
  • bovine serum albumin (BSA) with cathecol show that complexation is reversible, and is driven by nonspecific surface phenomena. This complexation occurs via both hydrogen bonding of the polyphenol to the exterior ketoimide, and polar groups on the protein and hydrophobic interactions. These mechanisms may be dependant of the protein concentration and the pH of the. Polyphenols concentrations in coffee pulp are high. Protein was also analysed in the fresh coffee pulp and it was found to be 8% (d.b.) (Table 6). If proteins from the same coffee extract go into solution when blending, the polyphenols could bind to the proteins. Because the extraction takes place at a pH where the binding of polyphenols to proteins such as BSA have been found to be favourable ,the same binding process could happen with the proteins from the coffee pulp.
  • BSA bovine serum albumin
  • Temperature is another way to stop browning of fruits and vegetables.
  • PPO may be inactivated when subjected to temperatures over 40°C.
  • the majority of processes for thermal inactivation are intended for fresh fruits and vegetables, it is desirable to expose the product as less as possible to higher temperatures in order to preserve appearance of the product.
  • the inhibition of the enzymatic browning is desired for preservation of the biomass so posterior processes can be applied.
  • appearance or texture of the product is not of importance, coffee pulp can be subjected to higher temperatures and longer times. However, the impact of such treatments on the final quality of pectin has to be assessed.
  • Drying will be a mayor cost for the use of coffee pulp biomass. At the moment coffee pulp is been dried under constant airflow close to a sun dry system, this takes around 8 days with a load of 20Kg per square meter. We have found that after blanching and pressing the pulp this time is reduced to 2 days at the same conditions.
  • the preservation procedure allows to keep pulp stable for longer periods, although its stability and the impact on pectin quality have not been assessed.
  • the first problem when scaling the process with wet preserved pulp is the homogenization of the biomass with the acid. Blending the biomass gives a coarse mix, to increase yields is necessary to reduce the particle size of the pulp.
  • the solution had a bright strawberry-red colour, but the viscosity was not high. However, the load of suspended solids was.
  • the brix of the solution was 15°. Calculation of the brix by refractometry was not accurate, due to the precipitation of some of the solids over time. It was clear that there were fine particles suspended in the solution, this fouled very fast any cheesecloth or filter paper that we tried. To get a clear solution the particles had to be removed.
  • we removed all solids by filtration through a paper filter Whatman #2 (lOOum) by vacuum filtration or with a cheesecloth. At large scale the cheesecloth was inefficient and we lost a lot of material.
  • DIE diatomaceous earths
  • the membrane manufacturers then recommend us to use a filtering aid, in this case diatomaceous earths (DIE) was the best performing material. So we mixed the solution with lKg of (DIE) for every 101 of solution. From less than a litre per cycle, we increased the efficiency to seven litres per cycle. The suspended particles stick to the DIE and form a filtration bed in the membrane. After the cycle, the formed cake can be washed for the recovery of the suspended particles and the DIE. We recovered a portion of the suspended particles and did a composition analysis. The particles are composed by 23% protein and 51% carbohydrates, these particles could be of interest in the future.
  • DIE diatomaceous earths
  • the gelling properties of the coffee pectin obtained with the present invention are surprisingly good and were compated with other gellants.
  • the gelling properties seem to be even better than arabic gum, when compared at the same concentration.
  • the gelling properties of the coffee pectin as described herein are substantially better of sugar beet pectin (at the same concentration). It further appears that without the enzymatic treatment of the present inveniton, a further enzymatic modification of the coffee pectin is very difficult or even impossible.
  • an enzymatic modification of coffee pectin per se is very difficult or even impossible, whereas for other pectins this is no problem. Only after application of the process of the invention, including acid extraction and enzymatic modification, further enzymatic modification with other enzymes is possible.
  • pectins have different molecular characteristics and different degree of methylation, or acetylation.
  • pectins extracted from sugar beet may show feruloyl esters attached to the pectin structure.
  • pectin extracted with the herein described procedure from coffee pulp shows presence of phenolic compounds (ferulic acid is phenolic compound also known as cinnamic acids).
  • the phenolic compounds are bound to the higher molecular weight fractions of the acid soluble, alcohol insoluble cell wall material of coffee pulp.
  • pectins with feruloyl groups can be cross- linked by enzymatic means using enzymes such as laccase according to the present proces.
  • Citrus pectin or apple pectin do not show feruloyl groups attached to the neutral branches of the molecule.
  • a pectin molecule can be seen as a backbone of galacturonic acid (smooth region or HG) attached to ramified structure comprising rhamnose, arabinose and galactose unitis (hairy region or RG ).
  • Methyl groups and acetyl groups are attached to the galacturonic acid fractions, while feruloyl groups are found only in the neutral side chains.
  • the methyl groups may be hydro lysed from the pectin backbone.
  • the acetyl groups need harsh conditions to be hydrolysed (e.g. higher pH and higher temperature).
  • pectin structure is broken down through ⁇ -elimination mechanism, which only affects the galacturonic fractions that do not have other side groups.
  • methyl groups are hydrolysed and the smooth region is broken in the sites where there are no other side groups.
  • the enzymatic modification occurs, it may especially happen through the neutral side chains in the RG region. That gives a new molecule with lower DM and higher DA. Enzymatic cross-linking of pectins can only occur where feruloyl groups are present in the molecule.
  • Sugar beet pectin structure shows an RGI type configuration in which RG represents in between 49 to 59 mg/g of dry material and a maximum of 656 mg/g of dry material of galacturonic acid when de-esterified using plant PME, while in comparison with coffee pectin RG represents only 10 mg /g dry matter and galacturonic acid represents 281 mg/ g of dry matter.
  • coffee pectin is substantially not similar to sugar beet pectin in structure. Further, coffee pectin has a higher degree of acetylation in comparison to red beet pectin.
  • coffee pectin can be extracted from coffee pulp with good yields. Moreover, coffee pectin can be chemically or enzymatically modified to produce pectins with acceptable gelling properties.
  • the polyphenols in the extracted pectin show an (optical) absorbance wavelength shift with increasing pH, and this strongly indicates the presence of polyphenols in complex networks like flavonoids. Therefore possible feruloy esterified neutral side chains are plausible in the structure.
  • Commercially available pectins are characterized by a high content of polygalacturonic acid, the legal definition for pectin used as a food additives or for pharmaceutical purposes requires that at least 65% of the ash and moisture free content be galacturonic acid.
  • pectin forms gels with sugar and acid. This can be seen as a partial dehydration of the pectin molecule to a degree where it is intermediate between solution and precipitation.
  • the particular structure of pectin imposes some specific constrains.
  • High methoxyl pectin, unlike alginate, does not contain sufficient acid groups to gel or precipitate with calcium ions.
  • the molecule At a pH well above the pK value for the acid groups, the molecule possesses sufficient negative charge to prevent gelation under practical conditions in sugar water systems. As the pH is gradually reduced, the pectin is capable of forming a gel at first at high sugar contents (around 80% in brix scale) and at gradually lower sugar contents as the pH is reduced.
  • pectin structure is the acetylation and methylation pattern due to the relation of this value with the gelation behaviour.
  • Galacturonic acid in the polymerized form has the possibility to show methyl groups attached to the carboxylic groups.
  • the methylation percentage is taken as the ratio of methyl groups per mole of galacturonic acid present in the pectin.
  • one of the commercial characteristics of pectin is its degree of methylation DM.
  • the degree of methylation separates between rapid set pectin and slow set pectin. At pH values well below 3.0 a very rapid setting pectin with degree of esterification of above 72% will form a gel with 55% or somewhat less of sugar.
  • Slow set pectins are produce by mild hydrolysis of the ester groups to a degree between 58%- 65% DM, and hence bear more charge at a given pH. In consequence the gel strength and setting temperature curves are displaced to lower pH. These pectins are used where a lower setting temperature is required, or where the rate of set would otherwise be too high because of the increased sugar solids of the product.
  • Low methoxyl pectins are produced by de- esterification to a point where less than 50% of the total carboxyl groups are esterified. If this process is carried out using acid or alkali, the balance exists as free acid groups; these pectins are termed conventional or non amidated low methoxyl pectins.
  • pectin may be reacted with ammonia, usually by a heterogeneous reaction in an alcohol suspension. This reaction produces amidated pectin containing acid amide groups in addition to acid ester groups. Both types of low methoxyl pectins are believed to gel in an egg-box mechanism with calcium ions.
  • pectins that can be modified by enzymes to meet specific degrees of methylation and acetylation like the coffee pectin described here, allow to meet different types of setting properties as well as different behaviours when gelling, therefore the pectin obtained with this process can be tailored for different applications.
  • the inveiton also provides a process for producing a pectin based product comprising using the (polyphenol functionalized) coffee pectin extract obtainable by the process as defined herein (and/)or the (polyphenol functionalized) coffee pectin extract ase defined herein and processing the (polyphenol functionalized) coffee pectin extract together with one or more other components into the pectin based product.
  • the pectin based product may comprise a food prodct.
  • the pectin based product comprises a pharmacuetical product.
  • the pectin based product comprises a neutraceutical product.
  • pectin based product may relate to any product comprising the (polyphenol functionalized) coffee pectin extract, even when the amount is low.
  • the one or more other components may be any other component necessary to make such food product, pharmaceutical product or neutracutical product, respectively.
  • FIG. 6a schematically depicts a process to preserve coffee pulp collected from wet mills or husk of coffee pulp obtained by the coffee dry method of production.
  • Coffee cherries are used as input, which may be milled, indicated with reference M, especially pulping wet milling; the product thereof is amongst other parchemnt coffee (PC), that is removed from the process, and coffee pulp (CP), that is further processed.
  • PC parchemnt coffee
  • CP coffee pulp
  • preservation P may take place.
  • References PS1 and PS2 refer to the above described first and second preservation liquid.
  • a heat treatment HT mak take places, and then a pressure stage P may be included. Thereafter, the preprocessed coffee pulp is dried in a drying stage (D), whereby the preserved coffee pulp is obtained.
  • D drying stage
  • Fresh coffee pulp/husk from the wet mill of coffee cherries is processed by collecting the material and adding enough preservation solution 1 (PS1) (1 :3 volumes solution to pulp ratio) to cover all the pulp/husk. The material is left there for a period of 3 hours to 72 hour (optimum is 12 hours).
  • PS1 preservation solution 1
  • the solution is then adjusted to pH 2 using preservation solution 2 (PS2) (1 par of PS2 per 4 parts of total volume), the pulp/husk in PS2 is left to rest for 0.5 to 3 hours (optimum is 30 minutes) after the resting period the pulp/husk is heated to a temperature between 70 °C and 90 °C degrees (80 °C is the optimum) and kept at this temperature for between 10 to 30 minutes (15 minutes is the optimal).
  • the pulp/husk is subjected to a physical stress between 5-20 bar (optimum 10 bar) in which the liquid is drained from the biomass.
  • the biomass is then dried, e.g. by sun drying or by mechanical drying.
  • the drained liquid can be optionally recirculated.
  • An alternative to the physical stress and drying is the use of a pelletizer for the biomass at high temperatures.
  • the pulp/husk is drained from excess of water leaving the material with a water content between 5-50 % of water in dry basis (optimum 15% water content).
  • the drained coffee pulp/husk is then added to the pelletizer machine working at a temperature of between 7090°C (optimum is 80°C) which transforms the biomass in pellets of 5 mm diameter.
  • An alternative to the heating and physical stress is the extrusion of the coffee pulp.
  • the extrusion process consist of the use of commercial biomass briquette machines working at lower temperatures than the normal (between 120-180°C) and pressures ranging between 10-150 bar (optimum 50 bar).
  • An alternative to heating and physical stress is the use of a briquetting machine for the coffee pulp/husk. After immersion of the pulp/husk in PS1 and adjusting the pH with PS2 the pulp/husk is drained to have a material with a water content between 5 and 20 percentage in dry basis (optimum is 12%).
  • the pulp/husk has to be submerged in PSl solution, experimentation showed that if the pulp is not covered completely by the solution, fungi grows in the pulp not covered by the solution.
  • PSl preservation solution step one
  • the polyphenols of the coffee pulp reacts with the sulfites changing the color of the pulp to a yellow brown hue.
  • fungal growth occurs. Fungal growth is not desired since it could lead to the development of mycotoxins such as ochratoxins, aflatoxins and so on.
  • coffee is a seasonal crop, it has peaks in production and huge quantities are produced making necessary a process to stabilize the product in situ. Therefore PSl is not efficient if transformation of industrial quantities of coffee pulp/husks needs to be processed.
  • PSl treatment The function of PSl treatment is to react with the already formed o-quinones and inhibit the formation of new quinones by reduction of enzymatic activity. At the same time soluble divalent cations such as calcium chloride will reduce the amount of pectins lost in the solution.
  • the final ingredient in the compound is sodium ascorbate to minimize oxidation.
  • the second step is to drain the PSl and replace it with water or optionally use the same solution as starting point, the pH of the solution is set to 2, for such effect we use PS2 which is composed by an acid such as one or more of citric acid, lactic acid, nitric acid, sulfuric acid, phosphoric acid, hydrogen chloride, among others. Further, optionally EDTA may be added as preserving agent. The best results has been with organic acids such as citric acid and lactic acid.
  • the pH of the solution is changed using a concentrated solution of any of this acids and EDTA in a concentration of 5% EDTA and 20% acid (called PS2).
  • PS2 a concentrated solution of any of this acids and EDTA in a concentration of 5% EDTA and 20% acid
  • the material is then left to rest for couple of hours (1-2 hours). During this time the sulfite gets unstable and is transformed into S0 2 , while the polyphenols are activated again. Since coffee PPO has an optimum pH of 7, the low pH of the solution inhibit the oxidation of the polyphenols. At the same time the EDTA reduces other forms of oxidation. This step can be performed as only measure for preserving the pulp, however better results are achieved when used in combination with PS 1. After both steps undesired compounds of coffee, such as o-quinnones, do not form. We have discovered and tested that coffee pulp can stay in the preservation step for over 72 hours without any fermentation or fungal growth (under not yet optimized conditions). Moreover, the polyphenols that in normal conditions are oxidized regain the bright red color, while with the use of sulfite compounds alone this does not occur.
  • the pulp needs to be heated to at least 70 °C, preferable 80 °C and not exceeding about 90°C at atmospheric pressure.
  • This heating may inactivate substantially all endogenous enzymes of coffee pulp/husk, at the same time polyphenols are activated by the low pH, they will inhibit thermal oxidation of the material.
  • coffee pulp/husk is stable to be dried or be processed further.
  • Especially good results include the combinational use of a sulfite solution and an acid solution followed by a heat and stress treatment in the order and proportions described to stabilize the pulp and inhibit any type of oxidation or degradation by the endogenous enzymes present in coffee pulp/husk.
  • the final product is a stable coffee pulp pretreated to optimize extraction yields on further processing.
  • First difference is the growth of fungi in the pulp that was treated only with a sodium sulfite solution. While the pulp that was treated with PSl and PS2 showed no fungi growth.
  • the second main difference was the drying time of the pulp. For the sulfite treated pulp the time to reach a water activity of 0.80aw was 4 days, while the time needed for the pulp to reach the same water activity with the treated solution PSl and PS2 was less than 24 hours (16 hours) this is due to the change in pH of the cell wall matrix which at lower pH has lower water binding capability.
  • the last difference is the color of the pulp itself. The sulfite treated coffee pulp has a yellow color while the pulp treated with our process show a bright red color, this is due to the activation of the polyphenols from the acid solution and the inactivation of the enzymes by the heat treatment Preservation tests
  • PPO enzymes from coffee showed two distinctive bands in a SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis), these bands are in 64 and 29 kDa of size.
  • DOPA 1.36 mM
  • catechol 4.75 mM
  • the colored compounds did not elute through the membrane which should let pass molecules smaller than 10 kDa. Because the objective was to test the inhibition of the enzyme(s) by addition of chemicals (sodium bisulfite, organic acids) or by temperature treatments in processing circumstances, we kept all possible enzyme sizes that can have an effect in the oxidation of polyphenolic compounds.
  • the extract of the enzyme was used as it was extracted from the Amicon membrane, and suspended in 50mM phosphate buffer at pH 6.
  • bovine serum albumin (BSA) with catechol show that complexation is reversible, and is driven by nonspecific surface phenomena. This complexation occurs via both hydrogen bonding of the polyphenol to the exterior ketoimide, and polar groups on the protein and hydrophobic interactions. These mechanisms may be dependent of the protein concentration and the pH of the aqueous solution. Polyphenols concentrations in coffee pulp are higher than in other plants such as apples and pears. Protein was also analyzed in the fresh coffee pulp and it was found to be 8% (dry weight based). If proteins from the same coffee extract go into solution when blending, the polyphenols could bind to the proteins. The extraction takes place at a pH where the binding of polyphenols to proteins such as BSA have been found to be favorable, the same binding process could happen with the proteins from the coffee pulp.
  • BSA bovine serum albumin
  • Table 18 Light absorbance measured at 420 nm after 12h for the oxidation of catechol (substrate) in absorbance units (AU)
  • Sulfite compounds can be used to avoid oxidation in foodstuff.
  • the coffee enzyme extract oxidizes catechol, but in the presence of sodium bisulfite the oxidation is stopped as is showed in Table 18.
  • the coffee extract is a mix of naturally occurring endogenous enzymes; PPO is present in this extract.
  • the oxidation of catechol shows that the main reaction contributing to browning of the coffee pulp is the oxidation catalyzed by the PPO.
  • the pH of the solution is important for PPO to be active.
  • Table 18 it is shown that a treatment with nitric acid at concentrations up to lOOmM inhibits oxidation but do not reverse the o-quinones formed during the initial oxidation process. Moreover, other tests had shown that pH inhibition as well as sulfite inhibition is reversible.
  • Elevation of the temperature is another way to stop browning of fruits and vegetables.
  • PPO may be inactivated when subjected to temperatures over 50°C.
  • the majority of processes for thermal inactivation are intended for fresh fruits and vegetables, it is desirable to expose the product as less as possible to higher temperatures in order to preserve appearance of the product.
  • the inhibition of the enzymatic browning is desired for preservation of the biomass so posterior processes can be applied.
  • appearance or texture of the product is not of importance, coffee pulp can be subjected to higher temperatures and longer times.
  • the impact of such treatments on the final quality of pectin has to be assessed.
  • Sulfite treatment can stop fungal growth, if concentrations of sulfites are high enough to inhibit contamination. However, since sulfites are not stable, the inhibition of fungal contamination is also unstable with sulfites. Moreover, coffee pulp from wet mills contains high amounts of water which increases the time needed to reduce the water activity to 0.80aw, making the pulp prone to contamination with fungi.
  • Mycotoxin is indicative of fungal growth. The different procedures were tested on mycotoxin, see table 19. Table 19: Mycotoxin analysis of coffee pulp
  • FIG. 6b is a schematic drawing of an embodiment of the purification process of coffee soluble pectic compounds after acid or acid and alkali extraction process.
  • Reference PL indicates pectin liquor (i.e. material after acid or alkaline extraction having a Brix of 5%.
  • reference 1 indicates a conditioning tank
  • reference 2 a screw pump
  • reference 3 ultrafiltration
  • reference 4 diafiltration with acid
  • reference 5 diafiltration with water
  • reference 6 pH adjusting the tank reference 7 a spray drayer and reference 8 a cyclone.
  • reference A indicates a 0.1N organic acid
  • reference B indicates RO (reverse osmosis) water
  • reference C indicates purified pectin
  • reference D indicates polyphenols.
  • the pectin liquor is the extracted material from the acid extraction as described above.
  • the extracted liquid is filtered to remove solid particles.
  • the extracted liquid must be adjusted to a pH exactly of 2.4 with preferably an organic acid such as citric acid or lactic acid at 0.1N concentration, but inorganic acids such as nitric hydrochloric and phosphoric are also possible.
  • the extracted liquid then is heated to a temperature over 50°C but not exceeding 70°C. The liquid then is subjected to the ultrafiltration process.
  • Ultrafiltration of the coffee pulp soluble extract is done with polymeric or ceramic membranes. Good results have been achieved using polymeric membranes such as modified polyethersulfone (mPES). But other membranes such as aluminum oxide, titanium dioxide, or silica are also possible.
  • the pore size of the membrane should be in between 50.000Da and 150.000Da cut off, best results have been achieved with pores size of 70.000Da cut off.
  • the membranes can be of different geometries such as tubular, wounded spiral, and flat sheet or equivalent. As well as configurations such as cross-flow filtration, tangential flow filtration or dead end filtration. Tests have been done at pilot scale with flat sheet membranes and with tubular membranes in tangential flow arrangement and flat sheets in dead end configuration.
  • the coffee extract is obtained as described above, preferably at least the acid fraction must be used.
  • the pH of the soluble coffee extract is set to 2.4 or lower with preferably an organic acid such as citric acid or lactic acid.
  • the solution is kept in all the process over 50°C but not exceeding 70°C to avoid breakdown of the pectin structure this is denominated the feed of the ultrafiltration and diafiltration process.
  • the membrane pore size must have a cut off of minimum 50.000Da.
  • the extracted solution is best used without any enzymatic modification for optimal process.
  • the transmembrane pressure will be in a range between 3Bar to lOBar in the whole operation.
  • a diafiltration step is especially performed to purify the coffee pectin.
  • the process is performed in the same ultrafiltration system, the volume of the feed is kept constant by replacing the permeate volume with a solution of 0.1N citric or lactic acid on the feed.
  • the final point of the diafiltration is when polyphenols concentration in the feed is between lOg/kg and lOOg/kg and/or glucose content below lOOmg/kg. At this point the feed is dialyzed against water until pH reach 3.5. When the pH increases more there is a risk of fouling the membrane.
  • coffee pectin as extracted is a new material and requires specific and innovative techniques for purification.
  • the present invention provides an ultrafiltration process for coffee pectin extract concentration followed by diafiltration at low pH and a final purification with water.
  • the pectin concentrate was dialyzed in the same ultrafiltration unit against citric acid solution 0.1N for 4 hours.
  • the dialysis was stop when glucose concentration was not detectable by the Phenol method.
  • TMP Transmembrane pressure bui d up. After the process the membranes were backwashed with 0.1% NaOH solution twice the volume and rinsed with plenty RO water. The membranes were used successfully after without signs of fouling. Application of coffee pectin as emulsifier and stabilizer in oil in water emulsions
  • Coffee pectin as extracted with the process described above has different chemical characteristics compared to other traditional pectins.
  • One of this characteristics is the degree of methylation of the acid extracted solution which is between 80% and 90%.
  • Other major difference is the degree of acetylation of the resulting pectin which is around 150% and the mol percentage ratio of galacturonic acid to arabinose and galactose.
  • many modification of the pectin can be performed with enzymes as well documented in literature, is also possible to use the coffee pectin no enzymatic modification.
  • the resulting coffee pectin has interesting properties for applications in different industries.
  • Coffee pectin is extracted from preserved coffee pulp by an acid and alkali extraction but at least the acid extracted material is necessary.
  • the extracted pectin solution from coffee pulp is filtrated to remove insoluble particles bigger than 1 microns and subjected to purification being the purified process an alcohol precipitation or an ultrafiltration process, ultrafiltration process is preferred due to the absence of residual alcohol in the final product.
  • the purified pectin can be dried or spray dried to produce coffee pectin.
  • Coffee pectin extracted as described above has been used to prepare oil in water emulsions and as viscosity modifier in model systems.
  • Coffee pectin was compared against Sugar-beet pectin for emulsification properties such as oil droplet size and followed over time for stability of the emulsion.
  • coffee pectin solutions were compared against Sugar-beet pectin solutions at the same concentrations and pH for dynamic viscosity (viscosity against shear shear). The results shows clearly that coffee pectin presents a longer emulsion stability at accelerated shelf life test and higher viscosities than sugar-beet pectin.
  • coffee pectin shows shear thinning behavior whereas sugar-beet pectin does not. Therefore coffee pectin as extracted under the parameters described is innovative as a product and also its application as it has not been mentioned in previous literature as far as our knowledge goes.
  • coffee pectin may be used as emulsifier and/or stabilizer agent for oil in water emulsions. It appears that pectin extracted from coffee pulp following the methods as described herein has better emulsification performance than commercial available pectin from sugar-beet pulp. Hence, the thus opbtained coffee pectin may be very well used for the stabilization of oil in water emulsions.
  • Emulsions 150 g were prepared with 10%> of orange oil (15g) and 90%> of water phase (135g) containing the pectin samples from sugar beet pulp and coffee pulp.
  • the coffee pectin was delivered in water (2%), and was diluted to get the right emulsifier concentration.
  • a pre-emulsion was made by mixing the emulsifier solution with the oil using an ultrathurrax (2 min, 10000 rpm).
  • the second pair was stored at 37°C for four (4) weeks, then gently shaken and analysed for PSD.
  • Coffee pectin shows shear thinning behavior
  • Sugar-beet pectin shows a gel type behavior

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Abstract

La présente invention concerne un procédé de traitement de pulpe de café comprenant (a1) la fourniture de pulpe de café, pouvant être obtenu à partir d'un procédé de production pour produire des fèves de café vertes à partir de fruits de café ; (a2) la soumission de la pulpe de café à un procédé de conservation, (b) l'extraction à partir de la pulpe de café d'un extrait comprenant de la pectine, l'extraction étant effectuée dans des conditions acides ou dans des conditions alcalines, pour produire l'extrait comprenant de la pectine ; (c) le traitement enzymatique de l'extrait comprenant de la pectine, le traitement enzymatique comprenant un traitement avec une ou plusieurs enzymes choisies dans le groupe constitué d'une estérase et d'une réductase pour produire un matériau de pectine soumis à traitement enzymatique ; et (d) l'extraction d'un extrait de pectine de café à fonction polyphénol à partir du matériau de pectine soumis à traitement enzymatique.
PCT/EP2014/060919 2012-11-28 2014-05-27 Procédé de conservation et d'extraction de pulpe de café WO2015078594A1 (fr)

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CN108047350A (zh) * 2018-01-04 2018-05-18 安徽工程大学 一种漆酶预处理从柚皮中提取果胶的方法
CN108135203A (zh) * 2015-09-04 2018-06-08 寇菲福瑞特私人有限公司 基于咖啡的提取物和粉末的制备
CN109111531A (zh) * 2018-08-31 2019-01-01 德宏后谷咖啡有限公司 一种以咖啡加工副产品制备的果胶及其制备方法与应用
WO2022069620A1 (fr) * 2020-10-02 2022-04-07 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Pectine faiblement estérifiée hautement réactive au calcium et procédé d'obtention associé
CN114727619A (zh) * 2019-09-18 2022-07-08 可口可乐公司 全压榨咖啡浆果果汁

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EP3344057A4 (fr) * 2015-09-04 2019-05-01 Koffeefruit Pte. Ltd. Préparation de poudres et d'extraits à base de café
WO2017040810A1 (fr) * 2015-09-04 2017-03-09 Koffeefruit Pte. Ltd. Préparation de poudres et d'extraits de fruit de café
CN108135203A (zh) * 2015-09-04 2018-06-08 寇菲福瑞特私人有限公司 基于咖啡的提取物和粉末的制备
CN108347957A (zh) * 2015-09-04 2018-07-31 寇菲福瑞特私人有限公司 咖啡果实提取物和粉末的制备
US20180289030A1 (en) * 2015-09-04 2018-10-11 Koffeefruit Pte. Ltd. Preparation of coffee fruit extracts and powders
AU2015408238B2 (en) * 2015-09-04 2021-02-04 Coffee Fruit Holdings Pty. Ltd. Preparation of coffee-based extracts and powders
US10709149B2 (en) 2015-09-04 2020-07-14 Koffeefruit Pte. Ltd. Preparation of coffee fruit extracts and powders
EP3344055A4 (fr) * 2015-09-04 2019-06-12 Koffeefruit Pte. Ltd. Préparation de poudres et d'extraits de fruit de café
AU2016317931B2 (en) * 2015-09-04 2021-01-28 Coffee Fruit Holdings Pty. Ltd. Preparation of coffee fruit extracts and powders
CN108047350A (zh) * 2018-01-04 2018-05-18 安徽工程大学 一种漆酶预处理从柚皮中提取果胶的方法
CN109111531B (zh) * 2018-08-31 2021-02-02 云南后谷咖啡有限公司 一种以咖啡加工副产品制备的果胶及其制备方法与应用
CN109111531A (zh) * 2018-08-31 2019-01-01 德宏后谷咖啡有限公司 一种以咖啡加工副产品制备的果胶及其制备方法与应用
CN114727619A (zh) * 2019-09-18 2022-07-08 可口可乐公司 全压榨咖啡浆果果汁
WO2022069620A1 (fr) * 2020-10-02 2022-04-07 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Pectine faiblement estérifiée hautement réactive au calcium et procédé d'obtention associé

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