Valorisation of coffee husk for functional arabinogalactans: A sustainable value-added ingredient

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-10 DOI:10.1016/j.foodchem.2025.145127

Shivani Tripathi , Sachin M. Eligar , Pushpa S. Murthy

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Abstract

Coffee husks, an underutilized byproduct (∼18 % of the dry weight of coffee cherry) contain ∼58 % polysaccharides. Despite their abundance, the physico-chemical composition, structure, and their bioactivities remain largely unexplored. This study investigates the valorisation of coffee husks to extract polysaccharides using an alkali extraction (0.4 M NaOH, 1:10 substrate-to-solvent ratio, 55 °C, 6 h) yielding an arabinogalactan-rich polysaccharide (12.83 ± 2.44 %) with 84.49 % total carbohydrates. It is predominantly composed of galactose (44.77 %) and arabinose (33.57 %) and had a molecular weight of 121 kDa. Characterization via FTIR, XRD, ¹H NMR, and DSC revealed a semi-crystalline structure, thermal stability, and typical carbohydrate patterns. Physicochemical analysis showed water holding (23.8 g/g), oil holding (13.2 g/g), and swelling capacities (2.25 mL/g). Strong antioxidant activity further, emphasizes their potential as functional food ingredients. This study presents an efficient extraction method for utilizing coffee husks as a sustainable resource.

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功能性阿拉伯半乳聚糖咖啡外壳的增值：一种可持续增值成分

咖啡果壳，一种未充分利用的副产品（占咖啡樱桃干重的~18 %）含有~58 %的多糖。尽管其储量丰富，但其物理化学组成、结构和生物活性仍未被充分发掘。本研究研究了用碱萃取法（0.4 M NaOH， 1:10底物与溶剂比，55 °C, 6 h）从咖啡壳中提取多糖，得到了富含阿拉伯半乳糖的多糖（12.83 ± 2.44 %），总碳水化合物含量为84.49 %。它主要由半乳糖（44.77 %）和阿拉伯糖（33.57 %）组成，分子量为121 kDa。通过FTIR、XRD、1H NMR和DSC对其进行了表征，揭示了其半晶结构、热稳定性和典型的碳水化合物结构。理化分析表明，其持水量为23.8 g/g，持油量为13.2 g/g，溶胀量为2.25 mL/g。较强的抗氧化活性进一步强调了其作为功能性食品配料的潜力。本研究提出了一种利用咖啡壳作为可持续资源的高效提取方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.