Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater
Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps w...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1135 |
| _version_ | 1797557378546139136 |
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| author | Gustavo A. Figueroa Campos Sorel Tchewonpi Sagu Pedro Saravia Celis Harshadrai M. Rawel |
| author_facet | Gustavo A. Figueroa Campos Sorel Tchewonpi Sagu Pedro Saravia Celis Harshadrai M. Rawel |
| author_sort | Gustavo A. Figueroa Campos |
| collection | DOAJ |
| description | Many technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization. |
| first_indexed | 2024-03-10T17:17:11Z |
| format | Article |
| id | doaj.art-5e72418f542f47dcbb536789cd6ad242 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:17:11Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5e72418f542f47dcbb536789cd6ad2422023-11-20T10:28:39ZengMDPI AGFoods2304-81582020-08-0198113510.3390/foods9081135Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and WastewaterGustavo A. Figueroa Campos0Sorel Tchewonpi Sagu1Pedro Saravia Celis2Harshadrai M. Rawel3Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyRegional School of Sanitary Engineering and Water Resources (ERIS), University of San Carlos of Guatemala, Ciudad Universitaria Zona 12, Guatemala 01012, GuatemalaInstitute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, GermanyMany technical challenges still need to be overcome to improve the quality of the green coffee beans. In this work, the wet Arabica coffee processing in batch and continuous modus were investigated. Coffee beans samples as well as by-products and wastewaters collected at different production steps were analyzed in terms of their content in total phenols, antioxidant capacity, caffeine content, organic acids, reducing sugars, free amino group and protein content. The results showed that 40% of caffeine was removed with pulp. Green coffee beans showed highest concentration of organic acids and sucrose (4.96 ± 0.25 and 5.07 ± 0.39 g/100 g DW for the batch and continuous processing). Batch green coffee beans contained higher amount of phenols. 5-caffeoylquinic Acid (5-CQA) was the main constituent (67.1 and 66.0% for the batch and continuous processing, respectively). Protein content was 15 and 13% in the green coffee bean in batch and continuous processing, respectively. A decrease of 50 to 64% for free amino groups during processing was observed resulting in final amounts of 0.8 to 1.4% in the processed beans. Finally, the batch processing still revealed by-products and wastewater with high nutrient content encouraging a better concept for valorization.https://www.mdpi.com/2304-8158/9/8/1135Arabica coffee beanscoffee by-productsbatch processcontinuous processnutritional characteristics |
| spellingShingle | Gustavo A. Figueroa Campos Sorel Tchewonpi Sagu Pedro Saravia Celis Harshadrai M. Rawel Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater Foods Arabica coffee beans coffee by-products batch process continuous process nutritional characteristics |
| title | Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater |
| title_full | Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater |
| title_fullStr | Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater |
| title_full_unstemmed | Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater |
| title_short | Comparison of Batch and Continuous Wet-Processing of Coffee: Changes in the Main Compounds in Beans, By-Products and Wastewater |
| title_sort | comparison of batch and continuous wet processing of coffee changes in the main compounds in beans by products and wastewater |
| topic | Arabica coffee beans coffee by-products batch process continuous process nutritional characteristics |
| url | https://www.mdpi.com/2304-8158/9/8/1135 |
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