Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques

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Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques. / Wen, Le; Álvarez, Carlos; Zhang, Zhihang; Poojary, Mahesha M.; Lund, Marianne N.; Sun, Da-Wen; Tiwari, Brijesh K.

In: Biomass Conversion and Biorefinery, Vol. 11, 2021, p. 1575–1585.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Wen, L, Álvarez, C, Zhang, Z, Poojary, MM, Lund, MN, Sun, D-W & Tiwari, BK 2021, 'Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques', Biomass Conversion and Biorefinery, vol. 11, pp. 1575–1585. https://doi.org/10.1007/s13399-020-00712-2

APA

Wen, L., Álvarez, C., Zhang, Z., Poojary, M. M., Lund, M. N., Sun, D-W., & Tiwari, B. K. (2021). Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques. Biomass Conversion and Biorefinery, 11, 1575–1585. https://doi.org/10.1007/s13399-020-00712-2

Vancouver

Wen L, Álvarez C, Zhang Z, Poojary MM, Lund MN, Sun D-W et al. Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques. Biomass Conversion and Biorefinery. 2021;11:1575–1585. https://doi.org/10.1007/s13399-020-00712-2

Author

Wen, Le ; Álvarez, Carlos ; Zhang, Zhihang ; Poojary, Mahesha M. ; Lund, Marianne N. ; Sun, Da-Wen ; Tiwari, Brijesh K. / Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques. In: Biomass Conversion and Biorefinery. 2021 ; Vol. 11. pp. 1575–1585.

Bibtex

@article{8c1c5a8d4b1e4477bb95cb1520d8fc7f,
title = "Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques",
abstract = "Coffee silverskin (CSS) is a coffee by-product obtained during the coffee roasting process and a potential source of proteins (14–19% protein content). In this study, conventional extraction (CE) and novel extraction methods were investigated for protein extraction from CSS. Optimum extraction pH and concentration for conventional acid and alkali extraction were studied. In addition, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), which have been widely recognised as efficient and economic novel extraction techniques, were employed to enhance the protein extraction from CSS using alkaline and acid extraction. Among the extraction techniques studied, MAE was found to generate the highest yield of protein recovery, 43.53% of recovery with an average molecular weight of 6.64 kDa. Comparing with the conventional sequential extraction using NaOH followed by HCl at two different concentrations (0.2 M and 0.6 M), the recovery yields were significantly increased by 2.8-fold and 2.3-fold by applying UAE, and by 5.8-fold and 7-fold by applying MAE. The present work shows that UAE and MAE have potential to be rapid and effective tools for protein extraction from coffee silverskin. In this study, extracted proteins and raw material were characterised considering the molecular weight and the amino acid profile as well as its nutritional composition and its mineral contents.",
keywords = "Coffee silverskin, Ultrasound-assisted extraction, Microwave-assisted extraction, Protein recovery, Acid and alkali",
author = "Le Wen and Carlos {\'A}lvarez and Zhihang Zhang and Poojary, {Mahesha M.} and Lund, {Marianne N.} and Da-Wen Sun and Tiwari, {Brijesh K.}",
year = "2021",
doi = "10.1007/s13399-020-00712-2",
language = "English",
volume = "11",
pages = "1575–1585",
journal = "Biomass Conversion and Biorefinery",
issn = "2190-6815",
publisher = "Springer",

}

RIS

TY - JOUR

T1 - Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques

AU - Wen, Le

AU - Álvarez, Carlos

AU - Zhang, Zhihang

AU - Poojary, Mahesha M.

AU - Lund, Marianne N.

AU - Sun, Da-Wen

AU - Tiwari, Brijesh K.

PY - 2021

Y1 - 2021

N2 - Coffee silverskin (CSS) is a coffee by-product obtained during the coffee roasting process and a potential source of proteins (14–19% protein content). In this study, conventional extraction (CE) and novel extraction methods were investigated for protein extraction from CSS. Optimum extraction pH and concentration for conventional acid and alkali extraction were studied. In addition, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), which have been widely recognised as efficient and economic novel extraction techniques, were employed to enhance the protein extraction from CSS using alkaline and acid extraction. Among the extraction techniques studied, MAE was found to generate the highest yield of protein recovery, 43.53% of recovery with an average molecular weight of 6.64 kDa. Comparing with the conventional sequential extraction using NaOH followed by HCl at two different concentrations (0.2 M and 0.6 M), the recovery yields were significantly increased by 2.8-fold and 2.3-fold by applying UAE, and by 5.8-fold and 7-fold by applying MAE. The present work shows that UAE and MAE have potential to be rapid and effective tools for protein extraction from coffee silverskin. In this study, extracted proteins and raw material were characterised considering the molecular weight and the amino acid profile as well as its nutritional composition and its mineral contents.

AB - Coffee silverskin (CSS) is a coffee by-product obtained during the coffee roasting process and a potential source of proteins (14–19% protein content). In this study, conventional extraction (CE) and novel extraction methods were investigated for protein extraction from CSS. Optimum extraction pH and concentration for conventional acid and alkali extraction were studied. In addition, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), which have been widely recognised as efficient and economic novel extraction techniques, were employed to enhance the protein extraction from CSS using alkaline and acid extraction. Among the extraction techniques studied, MAE was found to generate the highest yield of protein recovery, 43.53% of recovery with an average molecular weight of 6.64 kDa. Comparing with the conventional sequential extraction using NaOH followed by HCl at two different concentrations (0.2 M and 0.6 M), the recovery yields were significantly increased by 2.8-fold and 2.3-fold by applying UAE, and by 5.8-fold and 7-fold by applying MAE. The present work shows that UAE and MAE have potential to be rapid and effective tools for protein extraction from coffee silverskin. In this study, extracted proteins and raw material were characterised considering the molecular weight and the amino acid profile as well as its nutritional composition and its mineral contents.

KW - Coffee silverskin

KW - Ultrasound-assisted extraction

KW - Microwave-assisted extraction

KW - Protein recovery

KW - Acid and alkali

U2 - 10.1007/s13399-020-00712-2

DO - 10.1007/s13399-020-00712-2

M3 - Journal article

VL - 11

SP - 1575

EP - 1585

JO - Biomass Conversion and Biorefinery

JF - Biomass Conversion and Biorefinery

SN - 2190-6815

ER -

ID: 240979391