Nghiên cứu trích ly pectin, polyphenol từ thịt, vỏ quả cà phê ứng dụng làm mứt đông=Extraction of pectin and polyphenols from coffee pulp and peel for jam production

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Tác giả: Thu Thị Thu Trà

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Nông nghiệp và Phát triển nông thôn, 2024

Mô tả vật lý: tr.71-81

Bộ sưu tập: Metadata

ID: 475912

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The pulp and peel of coffee cherries, which are by-products of coffee bean processing, are rich in valuable bioactive compounds. However, these by-products are typically repurposed as fertilizers, fuel, or substrates for mushroom cultivation. This study focuses on optimizing the extraction conditions for pectin and total polyphenols from these by-products through treatment with cellulolytic enzymes. The materials used in the study were derived from the pulp and peel of two coffee varieties: Arabica and Robusta. The research examined various parameters that affect the extraction process, including the cellulase enzyme content (from 0 to 800 U/g of raw material), the pH of the extraction solvent mixture (from 4.0 to 5.7), extraction temperature (from 40˚C to 60˚C), the solvent-to-material ratio (from 4: 1 to 12: 1) and the extraction duration (from 30 to 90 minutes). The results indicate that the optimal conditions for pectin extraction are a temperature of 55˚C, a pH of 5.0, a solvent-to-material ratio of 8: 1 and an extraction time of 75 minutes. Under these conditions, the extract obtained from Robusta coffee yields 17.91 ± 0.33 g of soluble solids, 1.70 ± 0.01 g of pectin and 7.11 ± 0.14 g GAE per liter. In contrast, Arabica coffee yields 9.77 ± 0.07 g of soluble solids, 1.61 ± 0.03 g of pectin and 0.53 ± 0.02 g GAE per liter under similar conditions. The extracts were subsequently filtered, concentrated and adjusted with citric acid and sugar to achieve a pH of 3.0 and a solid soluble content of 65%, followed by pasteurization and bottling to produce jam. Although the final product exhibits a structure similar to commercial jams, it retains a certain bitterness, indicating a need for further refinement in product development.Thịt và vỏ quả cà phê là phụ phẩm của quá trình chế biến cà phê thóc theo phương pháp ướt. Phụ phẩm này chứa nhiều hợp chất sinh học rất tốt cho sức khỏe con người. Tuy nhiên, các phụ phẩm này thường chỉ được tận dụng làm phân bón, nhiên liệu đốt, hoặc làm cơ chất trong nuôi trồng nấm. Bài báo này trình bày kết quả nghiên cứu xác định các điều kiện tối ưu để trích ly pectin và các hợp chất polyphenol với sự hỗ trợ của enzyme cellulase từ phụ phẩm thịt và vỏ quả cà phê. Nguyên liệu (NL) sử dụng là thịt và vỏ quả của hai giống cà phê là cà phê chè và cà phê vối. Các yếu tố ảnh hưởng đến quá trình trích ly đã được khảo sát bao gồm: Hàm lượng enzyme cellulase (từ 0 - 800 U/g NL), pH của dung dịch (từ 4,0 – 5,7), nhiệt độ trích ly (từ 40 - 60 0 C), tỷ lệ dung môi với NL (mL/g từ 4: 1 - 12: 1), thời gian trích ly (từ 30 - 90 phút). Kết quả cho thấy, với điều kiện nhiệt độ 55 0 C, pH 5,0, tỷ lệ dung môi và NL (mL/g) là 8: 1, thời gian 75 phút, quá trình trích ly pectin đạt hiệu quả cao nhất. Ở điều kiện này, trong 1 lít dịch trích ly thu được từ cà phê vối chứa 17,91 ± 0,33 g chất khô hòa tan, 1,70 ± 0,01 g pectin, 7,11 ± 0,14 g GAE. Đối với cà phê chè, các giá trị này lần lượt là: 9,77 ± 0,07 g chất khô hòa tan, 1,61 ± 0,03 g pectin, 0,53 ± 0,02 g GAE. Dịch trích ly sau đó được lọc, cô đặc, điều chỉnh với axit citric và đường để đạt pH 3,0 và nồng độ chất khô 65%, thanh trùng và đóng chai để tạo thành mứt đông. Mặc dù sản phẩm thu được có cấu trúc tương tự như mứt đông thương mại, nhưng vẫn còn tồn tại vị chát, đòi hỏi cần cải thiện thêm trong quá trình phát triển sản phẩm.

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