From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility

[Display omitted] •Aqueous and enzyme-assisted extraction processes were developed for green coffee.•Alkaline protease led to high protein and oil extraction yields in a shorter time.•Processing optimization reduced enzyme use during the extraction by 80%.•Countercurrent enzymatic extraction increased oil and protein extractability.•Two-stage countercurrent enzymatic extraction reduced water usage by 60%. The production of green coffee oil by mechanical pressing of green coffee beans has been precluded by low extraction yields, which generates a protein-rich byproduct (cake) containing variable amounts of lipids. Subsequent utilization of the cake requires the removal of the residual cake oil by solvent extraction. An eco-friendly extraction strategy, using water, enzymes, and mechanical treatments, was evaluated to concurrently extract lipids and proteins from green coffee flour, without the use of harsh solvents. Among the enzymatic treatments evaluated, the use of 0.5% alkaline protease led to higher protein (62.2%) and oil (47.7%) extractability in a shorter time (30 min). This enzymatic treatment was optimized with respect to solids-to-liquid ratio (SLR) (1:17.5–1:7) and concentration of enzyme (0.1–0.9% w/w). Although optimum extraction conditions (1:17.5 SLR and 0.1% enzyme) achieved high protein (70%) and oil (48%) extractability and reduced enzyme use by 80%, a higher water usage was required. Therefore, a two-stage countercurrent extraction was developed to reduce water usage in the process. The countercurrent extraction strategy not only reduced the amount of water used in the process by 60% but promoted higher protein (72%) and oil (58%) extractability, compared with the single-stage process (62.2 and 47.7%, respectively).