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Biotechnological Approaches to Production of Bioactives from Coffee By-Products

Pushpa, S. Murthy (2011) Biotechnological Approaches to Production of Bioactives from Coffee By-Products. PhD thesis, University of Mysore.

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Abstract

The interest in the application of biotechnological tools for exploitation of the food processing wastes into value-added products has increased. The present study explored utilization of coffee by-products for production of industrially useful enzymes such as amylase, protease, xylanase and pectinase by solid-state fermentation utilizing fungal organisms, Neurospora crassa, Aspergillus oryzae, Penicillium sp, and Aspergillus niger respectively, followed by partial purification and characterization of the enzymes. The crude decolorized pectinase obtained from coffee pulp was used in the fermentation step in robusta coffee processing for demucilisation. The lab scale approach using this enzyme resulted in completion of demucilage process in about of 2-3 h in case of robusta coffee compared to that of 48-72 h period required in case of natural fermentation. The coffee by-products were also explored for extraction of bioactive compounds such as chlorogenic acid, dietary fiber and anthocyanins. The chlorogenic acid conserve from pre-treated coffee by-products were highest in case of silver skin (25 %) followed by spent waste (19 %) and cherry husk (17 %). The total dietary fiber (TDF) in coffee by-products was determined and maximum yield was obtained with silver skin (80 %) followed by cherry husk (43 %) and pulp (43 %). The coffee pulp has cyandin-3-rutinoside as the major anthocyanin. The in-vitro studies on bioactive compounds from coffee byproducts demonstrated antioxidant activity, α- amylase and α-Glucosidase inhibitory activity.

Item Type: Thesis (PhD)
Uncontrolled Keywords: coffee by-products, enzyme production,
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 May 2012 06:04
Last Modified: 15 May 2012 06:04
URI: http://ir.cftri.com/id/eprint/10749

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