Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids
[Display omitted] •Saccharomyces cerevisiae was used to ferment coffee pulp.•Fermentation was investigated at laboratory scale and validated at pilot scale.•Fermentation increased chlorogenic acid content up to 400% in coffee pulp extract.•Sulfite at 0.5 wt% was selected to stabilize phenolics durin...
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| Veröffentlicht in: | Food and bioproducts processing 2019-05, Vol.115, p.175-184 |
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| creator | Santos da Silveira, Jessica Durand, Noël Lacour, Stella Belleville, Marie-Pierre Perez, Ana Loiseau, Gérard Dornier, Manuel |
| description | [Display omitted]
•Saccharomyces cerevisiae was used to ferment coffee pulp.•Fermentation was investigated at laboratory scale and validated at pilot scale.•Fermentation increased chlorogenic acid content up to 400% in coffee pulp extract.•Sulfite at 0.5 wt% was selected to stabilize phenolics during the fermentation.•Use of ultrasounds was unable to enhance chlorogenic acid extraction.
In this study, coffee pulp was used as carbon source in solid-state fermentation to produce a phenol-rich extract for industrial applications. Fermentations were carried out at laboratory (0.4 kg), semi-pilot (12 kg) and pilot (90 kg) scales in presence of 2.5 g kg−1 yeast strains and with three different coffee pulp materials. The extract stability was investigated using different stabilizing agents: SO2, ascorbic and acetic acids. Then, a study was conducted to determine the effect of ultrasound treatment on extraction yields. Results showed that higher concentrations of chlorogenic acids were obtained with fermentation without ultrasound treatment and by adding sulfite at 0.5 wt% at 8 h of fermentation. Despite of variations in coffee pulp composition, the process was validated at semi-pilot and pilot scales, providing an extract 400% richer in chlorogenic acids (600 mg kg of coffee pulp) and with lower sugar amounts to separate during the downstream processing. |
| doi_str_mv | 10.1016/j.fbp.2019.04.001 |
| format | Article |
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•Saccharomyces cerevisiae was used to ferment coffee pulp.•Fermentation was investigated at laboratory scale and validated at pilot scale.•Fermentation increased chlorogenic acid content up to 400% in coffee pulp extract.•Sulfite at 0.5 wt% was selected to stabilize phenolics during the fermentation.•Use of ultrasounds was unable to enhance chlorogenic acid extraction.
In this study, coffee pulp was used as carbon source in solid-state fermentation to produce a phenol-rich extract for industrial applications. Fermentations were carried out at laboratory (0.4 kg), semi-pilot (12 kg) and pilot (90 kg) scales in presence of 2.5 g kg−1 yeast strains and with three different coffee pulp materials. The extract stability was investigated using different stabilizing agents: SO2, ascorbic and acetic acids. Then, a study was conducted to determine the effect of ultrasound treatment on extraction yields. Results showed that higher concentrations of chlorogenic acids were obtained with fermentation without ultrasound treatment and by adding sulfite at 0.5 wt% at 8 h of fermentation. Despite of variations in coffee pulp composition, the process was validated at semi-pilot and pilot scales, providing an extract 400% richer in chlorogenic acids (600 mg kg of coffee pulp) and with lower sugar amounts to separate during the downstream processing.</description><identifier>ISSN: 0960-3085</identifier><identifier>EISSN: 1744-3571</identifier><identifier>EISSN: 0960-3085</identifier><identifier>DOI: 10.1016/j.fbp.2019.04.001</identifier><language>eng</language><publisher>Rugby: Elsevier B.V</publisher><subject>Acetic acid ; Acids ; Alcoholic fermentation ; Carbon sources ; Chemical and Process Engineering ; Chlorogenic acid ; Chlorogenic acids ; Coffee ; Coffee pulp ; Engineering Sciences ; Fatty acids ; Fermentation ; Food and Nutrition ; Food waste treatment ; Industrial applications ; Life Sciences ; Phenolic compounds extraction ; Phenols ; Pulp ; Saccharides ; Solid state ; Solid state fermentation ; Stability ; Stabilizers (agents) ; Stabilizing ; Studies ; Sulfite ; Sulfur dioxide ; Ultrasonic processing ; Ultrasound ; Yeast ; Yeasts</subject><ispartof>Food and bioproducts processing, 2019-05, Vol.115, p.175-184</ispartof><rights>2019 Institution of Chemical Engineers</rights><rights>Copyright Elsevier Science Ltd. May 2019</rights><rights>Attribution - NonCommercial</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c402t-71de99b724db961bc5252bccfd9d139215eb17e9826bb54787e7b346e89b60f93</citedby><cites>FETCH-LOGICAL-c402t-71de99b724db961bc5252bccfd9d139215eb17e9826bb54787e7b346e89b60f93</cites><orcidid>0000-0003-1106-5873 ; 0000-0001-9157-9713 ; 0000-0003-1627-6848 ; 0009-0002-6317-3585 ; 0000-0003-0475-3889</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fbp.2019.04.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttps://hal.science/hal-02119915$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Santos da Silveira, Jessica</creatorcontrib><creatorcontrib>Durand, Noël</creatorcontrib><creatorcontrib>Lacour, Stella</creatorcontrib><creatorcontrib>Belleville, Marie-Pierre</creatorcontrib><creatorcontrib>Perez, Ana</creatorcontrib><creatorcontrib>Loiseau, Gérard</creatorcontrib><creatorcontrib>Dornier, Manuel</creatorcontrib><title>Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids</title><title>Food and bioproducts processing</title><description>[Display omitted]
•Saccharomyces cerevisiae was used to ferment coffee pulp.•Fermentation was investigated at laboratory scale and validated at pilot scale.•Fermentation increased chlorogenic acid content up to 400% in coffee pulp extract.•Sulfite at 0.5 wt% was selected to stabilize phenolics during the fermentation.•Use of ultrasounds was unable to enhance chlorogenic acid extraction.
In this study, coffee pulp was used as carbon source in solid-state fermentation to produce a phenol-rich extract for industrial applications. Fermentations were carried out at laboratory (0.4 kg), semi-pilot (12 kg) and pilot (90 kg) scales in presence of 2.5 g kg−1 yeast strains and with three different coffee pulp materials. The extract stability was investigated using different stabilizing agents: SO2, ascorbic and acetic acids. Then, a study was conducted to determine the effect of ultrasound treatment on extraction yields. Results showed that higher concentrations of chlorogenic acids were obtained with fermentation without ultrasound treatment and by adding sulfite at 0.5 wt% at 8 h of fermentation. Despite of variations in coffee pulp composition, the process was validated at semi-pilot and pilot scales, providing an extract 400% richer in chlorogenic acids (600 mg kg of coffee pulp) and with lower sugar amounts to separate during the downstream processing.</description><subject>Acetic acid</subject><subject>Acids</subject><subject>Alcoholic fermentation</subject><subject>Carbon sources</subject><subject>Chemical and Process Engineering</subject><subject>Chlorogenic acid</subject><subject>Chlorogenic acids</subject><subject>Coffee</subject><subject>Coffee pulp</subject><subject>Engineering Sciences</subject><subject>Fatty acids</subject><subject>Fermentation</subject><subject>Food and Nutrition</subject><subject>Food waste treatment</subject><subject>Industrial applications</subject><subject>Life Sciences</subject><subject>Phenolic compounds extraction</subject><subject>Phenols</subject><subject>Pulp</subject><subject>Saccharides</subject><subject>Solid state</subject><subject>Solid state fermentation</subject><subject>Stability</subject><subject>Stabilizers (agents)</subject><subject>Stabilizing</subject><subject>Studies</subject><subject>Sulfite</subject><subject>Sulfur dioxide</subject><subject>Ultrasonic processing</subject><subject>Ultrasound</subject><subject>Yeast</subject><subject>Yeasts</subject><issn>0960-3085</issn><issn>1744-3571</issn><issn>0960-3085</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kU2LFDEQhoMoOO7uD9hbwJOHblPp9EfwtCzqCgMe1HPIR8XJ0NNpk_Six_3nZhzx6KmKyvO-VOUl5BZYCwyGt8fWm7XlDGTLRMsYPCM7GIVoun6E52TH5MCajk39S_Iq5yOrxAT9jjx9iXNwTS66IPWYTrjUNsSF6kw1zVt9CYs2M9ITlkN01MdEbfQeka7bvNKSUJezjOrF0TVFt9k_BtHXCcWfJWlbaAr2QMNC7WGOKX7HJViqbXD5mrzwes5487dekW8f3n-9f2j2nz9-ur_bN1YwXpoRHEppRi6ckQMY2_OeG2u9kw46yaFHAyPKiQ_G9GKcRhxNJwacpBmYl90VeXPxPehZrSmcdPqlog7q4W6vzjPGAaSE_hEq-_rC1nN-bJiLOsYtLXU9xbmAjncD6ysFF8qmmHNC_88WmDqnoo6qpqLOqSgmVP3zqnl30WA99TFgUtkGXCy6kNAW5WL4j_o3HnGVtw</recordid><startdate>201905</startdate><enddate>201905</enddate><creator>Santos da Silveira, Jessica</creator><creator>Durand, Noël</creator><creator>Lacour, Stella</creator><creator>Belleville, Marie-Pierre</creator><creator>Perez, Ana</creator><creator>Loiseau, Gérard</creator><creator>Dornier, Manuel</creator><general>Elsevier B.V</general><general>Elsevier Science Ltd</general><general>Elsevier</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H98</scope><scope>L.G</scope><scope>P64</scope><scope>SOI</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0003-1106-5873</orcidid><orcidid>https://orcid.org/0000-0001-9157-9713</orcidid><orcidid>https://orcid.org/0000-0003-1627-6848</orcidid><orcidid>https://orcid.org/0009-0002-6317-3585</orcidid><orcidid>https://orcid.org/0000-0003-0475-3889</orcidid></search><sort><creationdate>201905</creationdate><title>Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids</title><author>Santos da Silveira, Jessica ; Durand, Noël ; Lacour, Stella ; Belleville, Marie-Pierre ; Perez, Ana ; Loiseau, Gérard ; Dornier, Manuel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c402t-71de99b724db961bc5252bccfd9d139215eb17e9826bb54787e7b346e89b60f93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acetic acid</topic><topic>Acids</topic><topic>Alcoholic fermentation</topic><topic>Carbon sources</topic><topic>Chemical and Process Engineering</topic><topic>Chlorogenic acid</topic><topic>Chlorogenic acids</topic><topic>Coffee</topic><topic>Coffee pulp</topic><topic>Engineering Sciences</topic><topic>Fatty acids</topic><topic>Fermentation</topic><topic>Food and Nutrition</topic><topic>Food waste treatment</topic><topic>Industrial applications</topic><topic>Life Sciences</topic><topic>Phenolic compounds extraction</topic><topic>Phenols</topic><topic>Pulp</topic><topic>Saccharides</topic><topic>Solid state</topic><topic>Solid state fermentation</topic><topic>Stability</topic><topic>Stabilizers (agents)</topic><topic>Stabilizing</topic><topic>Studies</topic><topic>Sulfite</topic><topic>Sulfur dioxide</topic><topic>Ultrasonic processing</topic><topic>Ultrasound</topic><topic>Yeast</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Santos da Silveira, Jessica</creatorcontrib><creatorcontrib>Durand, Noël</creatorcontrib><creatorcontrib>Lacour, Stella</creatorcontrib><creatorcontrib>Belleville, Marie-Pierre</creatorcontrib><creatorcontrib>Perez, Ana</creatorcontrib><creatorcontrib>Loiseau, Gérard</creatorcontrib><creatorcontrib>Dornier, Manuel</creatorcontrib><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>Food and bioproducts processing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Santos da Silveira, Jessica</au><au>Durand, Noël</au><au>Lacour, Stella</au><au>Belleville, Marie-Pierre</au><au>Perez, Ana</au><au>Loiseau, Gérard</au><au>Dornier, Manuel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids</atitle><jtitle>Food and bioproducts processing</jtitle><date>2019-05</date><risdate>2019</risdate><volume>115</volume><spage>175</spage><epage>184</epage><pages>175-184</pages><issn>0960-3085</issn><eissn>1744-3571</eissn><eissn>0960-3085</eissn><abstract>[Display omitted]
•Saccharomyces cerevisiae was used to ferment coffee pulp.•Fermentation was investigated at laboratory scale and validated at pilot scale.•Fermentation increased chlorogenic acid content up to 400% in coffee pulp extract.•Sulfite at 0.5 wt% was selected to stabilize phenolics during the fermentation.•Use of ultrasounds was unable to enhance chlorogenic acid extraction.
In this study, coffee pulp was used as carbon source in solid-state fermentation to produce a phenol-rich extract for industrial applications. Fermentations were carried out at laboratory (0.4 kg), semi-pilot (12 kg) and pilot (90 kg) scales in presence of 2.5 g kg−1 yeast strains and with three different coffee pulp materials. The extract stability was investigated using different stabilizing agents: SO2, ascorbic and acetic acids. Then, a study was conducted to determine the effect of ultrasound treatment on extraction yields. Results showed that higher concentrations of chlorogenic acids were obtained with fermentation without ultrasound treatment and by adding sulfite at 0.5 wt% at 8 h of fermentation. Despite of variations in coffee pulp composition, the process was validated at semi-pilot and pilot scales, providing an extract 400% richer in chlorogenic acids (600 mg kg of coffee pulp) and with lower sugar amounts to separate during the downstream processing.</abstract><cop>Rugby</cop><pub>Elsevier B.V</pub><doi>10.1016/j.fbp.2019.04.001</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-1106-5873</orcidid><orcidid>https://orcid.org/0000-0001-9157-9713</orcidid><orcidid>https://orcid.org/0000-0003-1627-6848</orcidid><orcidid>https://orcid.org/0009-0002-6317-3585</orcidid><orcidid>https://orcid.org/0000-0003-0475-3889</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Acetic acid Acids Alcoholic fermentation Carbon sources Chemical and Process Engineering Chlorogenic acid Chlorogenic acids Coffee Coffee pulp Engineering Sciences Fatty acids Fermentation Food and Nutrition Food waste treatment Industrial applications Life Sciences Phenolic compounds extraction Phenols Pulp Saccharides Solid state Solid state fermentation Stability Stabilizers (agents) Stabilizing Studies Sulfite Sulfur dioxide Ultrasonic processing Ultrasound Yeast Yeasts |
| title | Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids |
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