Mucilage Removal Research Articles

Modeling and simulation of coffee mucilage removal in spontaneous fermentation using fuzzy logic

The research is the modeling and simulation of fermentation with the objective of eliminating the mucilage (20%) which is the gelatinous layer that covers the coffee cherry seed or freshly harvested coffee beans for which we use fuzzy logic in LabVIEW. Since Industry 4.0 allows virtual and real communication of a technological process. Today coffee is produced by more than 80 countries in the world, and the quality of a good coffee in terms of organoleptics and bouquet depends on how its fermentation is carried out to remove the mucilage that can affect its quality mentioned above. This work was carried out at the Professional School of Agroindustrial Engineering of the National University of Moquegua Peru. It was carried out using the LabVIEW block diagram panel, in "Fuzzy system designer", inserting input variables in this case content of soluble solids and concentrations of hydrogen ions contained in the mucilage and obtaining as the output response the time in minutes of fermentation, then proceed to create the rules of the system and then the corresponding tests. On the front panel, through virtual instruments, each of the variables of the fermentation process are included. As a result, a fermentation control program has been obtained for the removal of coffee mucilage using input variables and a response as an output variable based on fuzzy logic. This research work would allow solving time problems in fermentation in order to remove the mucilage at the best time from the beans in order to obtain quality coffee.

Optimization of Mucilage Removal from Cress Seeds (L. sativum)

In this study, optimum removal conditions of the cress seed mucilage by a chemical method were deter-mined. Moreover, proximate analysis (moisture, fat, protein, ash and total carbohydrate) of the cress seed was carried out. The independent process variables were sodium bicarbonate concentration (0-0.5 M), solvent-to-seeds ratio (25-75 ml/g) and soaking time (3-9 hours). A central composite design having 24 points for given independent variables was used and the optimization of the process conditions was done by desirability function approach. The results showed that proximate analysis results of the cress seed were in accordance with the previous reports in literature, and fat and protein percentage was found to be higher than 20%. The mucilage removal study results showed that higher concentrations of sodium bicar-bonate enhanced the mucilage removal. Also, higher soaking times increased the solubility of the seed coat polysaccharides of the cress seeds, resulting in better mucilage removal. The optimum chemical mucilage removal conditions were determined as 0.43 M sodium bicarbonate, solvent-to-seeds ratio of 75 ml/g and 8.96 hours of soaking time. At these conditions, total carbohydrate (determined using Anthrone method) in the final extract was predicted as 2.47 g/ml. Verification tests were carried out at the optimum conditions and there was no statistical difference between experimental (2.64±0.43 mg/ml) and predicted values.

Uticaj granulacije uljane pogače i ultrazvučnog predtretmana na svojstva biopolimernih filmova na bazi pogače Camelina sativa

This study aimed at investigating the synthesis of biopolymer films based on the Camelina sativa cake, an agricultural waste which remains after cold pressing of the oil from seed. During the film synthesis, three different granulations of the camelina cake were used: the whole cake, fractions with a size of 180-250 µm and fractions smaller than 180 µm. Half of the samples were pre-treated with an ultrasonic bath in order to examine the influence of the native mucilage from the cake on the properties of the obtained films. The biopolymer film samples were tested for mechanical, barrier, physicochemical and structural properties. The obtained films were dark, firm and flexible. Application of mucilage removal pre-treatment contributed to lower tensile strength and higher elongation at break. Significantly lower water vapour permeability was recorded in the samples not pre-treated regarding mucilage removal. A foil with optimal physicochemical characteristics was produced using oilcake with a particle size less than 180 µm, regardless of the pre-treatment application. There were no structural differences or differences in thermal behaviour among the tested samples. Statistical analysis (Z-Score analysis) showed the sample CSoC˂180,wo was optimal due to good mechanical, barrier and physicochemical properties.

Effect of two enzyme systems on the removal of mucilage from coffee cherry beans (Coffea arabica L.)

Objective: To evaluate and compare the percentage of mucilage removal from coffee (Coffea arabica L.) in pulping using two enzyme systems, Celuzyme and Macerex PM. Design/methodology/approach: Seven treatments combinations were evaluated (type of enzyme and concentration level, plus a control) at 30 min intervals for 3 h. The experimental unit was 0.2 kg of pulped coffee. Results: Results showed when using these enzyme systems (Macerex PM and Celuzyme) the percentage of mucilage removal increased and time was significantly reduced by 3 to 4 h compared to the natural fermentation time of 15 to 20 h. Limitations on study/implications: Effect of two enzyme systems, Macerex PM and Celuzyme, at different concentrations (mg L-1). Findings/conclusions: The Macerex PM and Celuzyme enzyme systems showed 95% and 84.5% removed mucilage compared to 35% of the control

Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal

Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage removal (whole beans). The physicochemical properties and microorganism development were monitored for six days of continuous fermentation (sampling was conducted every 24 hours). The results indicated the effects of partial mucilage removal of cocoa beans before the fermentation, in which the temperature, pH, and mucilage content (with/without mucilage removal) were recorded as 36.5 oC/38.6 oC, 3.44/3.31, and 18.41%/21.84%, respectively at the final day. Besides, the density of microorganisms (yeast-mold, lactic acid bacteria, and acetic acid bacteria) of cocoa beans with partial mucilage removal was higher than whole cocoa beans due to the increased aeration of the beans with mucilage removal, creating favorable conditions for the growth of microorganisms. After the fermentation, several physicochemical properties of the two cocoa bean types were compared, which demonstrated the more favorable quality of the cocoa beans with partial mucilage removal compared to the whole cocoa beans for the fermentation, e.g., lower seed shell content (14.1% vs. 17.8%), lower total acid (1.67% vs. 2.77%), and pH of around 5.0.

Mucilage affects seed water imbibition and germination time of subtropical monsoonal forbs

The role of seed mucilage in the moist environments of monsoonal subtropics is poorly understood. We studied germination of six forb species from subtropical monsoonal China. Mucilage presence had little to no effect on germination percentage (G%), except for a significant decline for the large-seeded Prunella vulgaris. Dark treatments reduced G% for all species, while the combination of mucilage removal and high temperatures delayed the mean germination time (MGT). Seed fresh mass was negatively correlated with G%, but only for intact seeds incubated at 12/12 hours of 25/35 °C. The MGT of de-mucilaged seeds varied with seed shape index, also under the warmer temperature regime. Temperature and light are fundamental to drive germination processes, and the presence of mucilage influences MGT of subtropical monsoonal species. Presence or absence of mucilage had little to no difference in germination percentage, but can be important to drive germination timing, also promoting water uptake and seed adhesion to soil.

The effect of soaking time on mucilage removal from the coffee bean using pectinase enzyme

The perfect coffee fermentation process is characterized by the release of mucilage that covers the coffee beans. The mucilage that doesn’t come off entirely from the coffee beans can affect the taste of the coffee. The mucilage, which is composed of pectin, can be removed using the pectinase enzyme. This study aims to determine the optimal soaking time required to remove the mucilage from the coffee beans. Coffee beans are soaked in a liquid containing the pectinase enzyme for 1, 2, 3, and 4 hours. The results showed that soaking coffee beans for 4 hours in the pectinase enzyme was the best contact time in releasing the coffee bean mucilage. Soaking coffee beans for 4 hours in the pectinase enzyme produced a pectin yield of 0.25%, total dissolved solids 1.05°Brix, pH 6.55, and total sugar 15.67%.

English

Coffee cherries were processed traditionally by the wet method that uses large quantities of water and eco-friendly methods that utilizes less water and operate mechanically to remove mucilage. The study is aimed at determining the effects of traditional and newly developed coffee processing methods on fatty acid profiles and biochemical components of two coffee cultivars. A complete randomized design was used for the study. Fresh coffee cherries for two cultivars commonly grown in Kenya, Ruiru 11 and SL 28, were processed using three different processing methods. The methods varied on the mode of mucilage removal and pulping techniques. The parchment obtained from the three processes, wet pulper, hand pulper and eco-pulper methods, were sundried and subjected to chemical analysis. Fatty acids profiles were analyzed by the use of a gas chromatography method and biochemical content; caffeine, trigonelline and chlorogenic acid were determined by HPLC analysis. The processing methods showed significant variations in the fatty acids concentrations but did not significantly affect the levels of biochemical compounds. The concentration of fatty acids ranges from 1.16 to 16.88%, with linoleic acid being dominant. The trigonelline level ranges from 1.24 to 1.36%, caffeine ranges from 1.36 to 1.45% and chlorogenic acid from 5.34 to 5.46% in the samples from the different processing methods.   Key words: Processing methods, coffee cultivars, fatty acids, biochemical compounds.

The interactive effect of herbivory, nutrient enrichment and mucilage on shallow rocky macroalgal communities.

This paper focuses on the interactive short and long-term effect of three different stressors on a macroalgal assemblage. Three stressors are considered: herbivory, nutrients and mucilage. The experiment was conducted in Tavolara Punta Coda Cavallo Marine Protected Area (Mediterranean Sea) during a bloom of the benthic mucilage-producing microalga Chrysophaeum taylorii (Pelagophyceae); this microalga is recently spreading in the Mediterranean Sea. On a rocky substratum, 36 plots 20 × 20 cm in size were prepared. Factorial combinations of three experimental treatments were applied in triplicate, including three grazing levels crossed with two nutrient enrichment and two mucilage removal treatments. Significant differences were observed among treatments 8 weeks later, at the end of summer. In particular, dark filamentous algae were more abundant in all enriched plots, especially where mucilage and macroalgae had been removed; a higher percent cover of crustose coralline algae was instead observed where nutrients had been increased and no grazing pressure acted. Furthermore, the abundance of Dictyota spp. and Laurencia spp. was significantly higher in enriched mucilage-free plots where the grazing pressure was null or low. However, the effects of the treatments on the overall assemblage of the macroalgal community were not long persistent (36 weeks later). These results illustrate the capacity of a shallow-water macroalgal community to quickly recover from the simultaneous impacts of herbivory, nutrient enrichment, and mucilage.

Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies

Post-harvest coffee processing involves a microbial process to remove the mucilage layer adhering to the fruits, prior to storage and transport of the coffee beans. In this study, coffee mucilage removal was done using lactic acid fermentation in a stirred-tank bioreactor (STR). Fermentation assays were done with or without the addition of starter culture (i.e., Lactobacillus plantarum LPBR01), and kinetic parameters, including microbial growth, sugar pulp consumption and metabolite production, were studied. High lactic acid bacteria (reaching 10.7 log CFU/ml at 10 h) were obtained in the STR process with the starter culture, which led to a high lactic acid productivity (0.366 g/l h) and a pH decrease to below 4.0 during the initial 10 h. A temporal analysis using Illumina high-throughput 16S rRNA Gene Sequencing (HTS) showed the Lactobacillus genus's dominance in the inoculation process, as it reached over 88% of read sequences at the end of fermentation, while the Leuconostocaceae family was the dominant bacterial group in the spontaneous treatment. The STR fermentation process led to the production of coffee beans with richer aroma composition and beverages with a notable increase in the sensorial analysis of the coffee beverages compared to those resulting from the conventional process. This new fermentation model can be used to do controlled bean fermentation to supply the coffee industry with homogeneous and high-quality coffee beans.

Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal

In this study, pectin was isolated from Opuntia ficus indica (OFI) cladodes after removing mucilage using the xylanase and cellulase. The process variables were optimized by the Box Behnken design with three factors at three levels. The optimal extraction condition obtained was: liquid to solid (LS), cellulase to xylanase and enzymes to matter ratios of 22ml/g, 2:1U/U and 4U/g, respectively. The simulated extraction yield of 17.91% was validated by the experimental result (16.67±0.30). The enzyme-extracted pectin from OFI cladodes (EAEPC) was low methylated, with a high uronic acid content, a water and oil holding capacity of 5.42g/g and 1.23g/g, respectively, a good foam and emulsion stability and important DPPH radical scavenging activity. Both the OFI cladodes and enzymatic process present promising alternatives to traditional sources and extraction processes of pectin, respectively. EAEPC thus represents a promising additive in food industries.

Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties.

Ultrasonic assisted extraction (UAE) of pectin from Opuntia ficus indica (OFI) cladodes after mucilage removal was attempted using the response surface methodology. The process variables were optimized by the isovariant central composite design in order to improve the pectin extraction yield. The optimum condition obtained was: sonication time 70min, temperature 70°C, pH 1.5 and the water-material ratio 30ml/g. This condition was validated and the performance of experimental extraction was 18.14%±1.41%, which was closely linked to the predicted value (19.06%). Thus, UAE present a promising alternative to conventional extraction process thanks to its high efficiency which was achieved in less time and at lower temperatures. The pectin extracted by UAE from OFI cladodes (UAEPC) has a low degree of esterification, high uronic acid content, important functional properties and good anti-radical activity. These results are in favor of the use of UAEPC as potential additive in food industry.

Análisis de buenas prácticas en el proceso de beneficio del café: experiencia de estudio en el municipio de Viotá (Cundinamarca, Colombia)

Introducción: el artículo es producto de la investigación “Análisis de buenas prácticas en el proceso de beneficio del café: experiencia de estudio en el municipio de Viotá”, desarrollada durante el 2016 en la Fundación Universitaria Agraria de Colombia (Uniagraria). Esta investigación hace parte del Centro de Investigación, Innovación Social y Transferencia Tecnológica de Viotá (ciistt), y es resultado de la convocatoria Jóvenes Investigadores e Innovadores, en alianza sena-Colciencias. Metodología: se caracterizó el proceso de beneficio del café en fincas productoras del municipio de Viotá por medio de una lista de chequeo, la cual se estructuró de acuerdo con la metodología pepsu y 5m, que consiste, por un lado, en analizar proveedores, entradas, procesos, salidas y usuarios; y por otro, maquinaria e instalaciones, métodos, mano de obra, materia prima y medio ambiente. Resultados: se establecieron las condiciones actuales del proceso de beneficio del café, caracterizando las etapas de recibido, despulpado, manejo de la pulpa, remoción de mucílago, lavado y clasificación, secado, ensaque, almacenamiento y transporte. Conclusiones: con el fin de mejorar el proceso de transformación de café, es necesario considerar la disponibilidad y funcionalidad de la maquinaria e infraestructura, las competencias de los colaboradores, el buen estado del café cereza proveniente del cultivo, la estandarización y el control del proceso, así como velar por el mínimo impacto en el medio ambiente.

Demucilaging Freshly Stored Seeds of Cocoa (Theobroma cacao L.) Improves Seedling Emergence and Growth

Fresh seeds of cocoa (Theobroma cacao L.) are covered by a large amount of mucilage, which plays important ecological roles. However, for stored seeds, mucilage can adversely affect germination. This study investigated the effect of mucilage removal (demucilaging) and seed storage of freshly extracted cocoa seeds on seedling emergence and growth. The study showed that demucilaging cocoa seeds confers several advantages over mucilage intact seeds provided the seeds have been stored for at least three days before sowing. Demucilaging increased germination rate (T50) and percentage germination and presence of mucilage increased days to seedling emergence and cessation of germination when seeds were stored for over two days. For up to 21 days of seed storage, there was generally no difference in many traits for demucilaged seeds. Demucilaged seeds had 80–100% germination after 21 days of storage, and rate of germination increased with increasing duration of seed storage. Intact mucilage seeds maintained 80–100% germination for only 2 days after seed extraction and rate of germination decreased with increasing seed storage duration. We conclude that (i) if seeds are sown on the day of extraction demucilaging before sowing would be superfluous and (ii) demucilaging and storage can provide advantages to smallholder farmers when environmental or socioeconomic conditions preclude immediate sowing.

Morphophysiological aspects of Selenicereus megalanthus (K. Schum ex Vaupel) Moran

Selenicereus megalanthus (K. Schumer Vaupel) Moran is known as yellow Pitaya because of yellow peel color. Originated from Colombia, Peru, Ecuador and Bolivia, it belongs to the family Cactaceae and has climbing habit, besides being edible and currently grown. In Brazil the production of yellow pitaya is incipient. Pitaya propagates through cuttings, seed or grafting. Its seeds have sarcotesta mucilaginous, which may be a deterrent factor or decrease germination. This study aimed to study biometric aspects and germination of seeds with and without mucilage removal. The removal of mucilage was made by immersion in 25% sucrose solution and were evaluated biometric aspects of fruit and seed quality through tests of germination and tetrazolium, rate of germination speed and imbibition curve. Through biometrics establishes the relationship between the size of the fruit and seed number, where the number of seeds per unit mass is greater in smaller fruits. The continuous production of mucilage prevented the establishment of imbibition curve. The result obtained in the tetrazolium test was not consistent with the germination. Seeds with mucilage removal by pretreatment with sucrose solution showed better germination and IVG, producing stronger plants.

Seed mucilage effect on water uptake and germination in five species from the hyper-arid Arabian desert

The effect of mucilage removal on germination percentages and velocity (Timson's index) was studied for five Arabian desert species (Lavandula subnuda, Lepidium aucheri, Boerhavia elegans, Plantago ciliata and Plantago amplexicaulis) under two photoperiods (0, 12 h of light daily) and three thermoperiods (night/day temperatures of 15/25, 20/30 and 25/35 °C). Mucilage presence increased water uptake in all species, and was associated with higher germination percentages in L. subnuda, B. elegans and P. ciliata, but not L. aucheri and P. amplexicaulis. Germination velocity response to mucilage presence was mixed, being increased in L. aucheri and reduced in L. subnuda. In all species germination was increased by light and affected by temperature, but species' response to temperature varied. Interactions of mucilage presence with temperature were more frequent than with light. Seed mucilage plays a role in germination regulation of these species, but the effects are species-specific. Mucilage presence inhibited germination at lower temperatures in L. subnuda and P. ciliata, at higher temperatures in B. elegans, and increased germination velocity but not percentage in L. aucheri. It had no influence on germination in P. amplexicaulis. The differences detected demonstrate as perhaps mucilage in seeds of some desert species serves also to other ecological purposes.

Aryl removal methods and passion fruit seed positions: Germination and emergence

Abstract: Yellow passion fruit has conquered a significant position in the agribusiness of tropical fruits; therefore, farmers have been interested in expanding their groves, and technical information that guarantees the high yield of the farmings is needed. Aiming to observe factors related to the propagative material targeted at quality and maximization of the genetic potential, the objective of the study consisted in assessing germination and emergence of passion fruit seeds collected in three positions in the fruits and submitted to different methods of mucilage removal (aryl). The passion fruits were split in three parts: distal, medial and proximal and the contents of each part was divided in two. The content of each part of the fruit was submitted to mechanical and by fermentation methods for removal of aryl. It is concluded that the seed position in the fruit does not interferes with the germination. The aryl removal method by mechanical extraction affects the germination and seedling emergence.

English

The study aimed at comparing the effects of three coffee pulping methods on the physico-chemical properties and sensory qualities of coffee. The coffee cherries were processed by disc pulper, drum pulper and eco-pulper methods which varied on mode of operations and mucilage removal methods. The coffee parchment were dried to moisture content of 10 ± 1% and green coffee beans were evaluated for parameters including moisture content, mass, volume, density, pH, titratable acidity, protein, sucrose and lipids content of green coffee beans. The parameters such as moisture, mass, volume and density were determined by actual measurements. Protein was determined by Kjeldhal method, lipids were extracted by Soxhlet method and sucrose extracted and determined by HPLC. The pH showed some significant difference (p<0.05) between the treatments. There was no significant difference on other parameters such as mass, volume, density and titratable acidity, protein, lipids and sucrose. The processing methods showed similar levels on the scores of sensory attributes analyzed by qualified panelist and the scores varied between 7.0-10. The final quality was not significantly different between the processing methods and no defects and faults noted in the samples. It was concluded that the three processing methods do not vary on the levels of physico-chemical components of coffee and gives similar characteristics on sensory attributes and final quality of coffee beverage. Key words: Coffee processing, pulping methods, fermentation, physico-chemical composition, sensory quality.

Effects of Coffee Processing Technologies on Aroma Profiles and Sensory Quality of Ruiru 11 and SL 28 Kenyan Coffee Varieties.

The study aimed at comparing the effects of three coffee processing methods on aroma profiles and sensory quality of Ruiru 11 and SL 28 coffee varieties. The processing methods varied on stages of processing and method of mucilage removal. The green coffee beans obtained from the three processing methods were graded and roasted, ground and analyzed for the aroma profiles and sensory quality. Headspace Solid phase Microextraction fibre (SPME) technique were used for the extraction of aroma compounds from coffee samples and characterization of the compounds with use of gas chromatography mass spectrometry (GC-MS). Sensory quality were analyzed by an expert panelist. Various volatile aroma compounds were identified in roasted coffee and classified into their chemical classes involving furans, ketones, pyrazines ketones pyridines, pyrroles and acids. The intensity of aroma compounds were compared in terms of their peak areas and variations were noted between the processing methods with the ecopulper showing higher levels of pyrazines such as 2-methylpyrazine, 2-ethyl-6-methylpyrazine, and wet pulper showing higher levels of furans such as furfuryl formate and furfuryl alcohol, acetate. The hand pulper was high in the level of acids and esters such as acetic acid and propanoic acid, ethyl ester. Similar aroma compounds were identified in headspace of Ruiru 11 and SL 28 and there were variations in the intensities of aroma groups such as pyrroles and pyridines. It was concluded that the eco-pulper and hand pulper methods gives better aroma quality than the wet pulper while SL 28 variety gives higher sensory quality than Ruiru 11.

Mucilage removal from cactus cladodes (Opuntia humifusa Raf.) by enzymatic treatment to improve extraction efficiency and radical scavenging activity

The present study describes the use of polysaccharide degrading enzymes (Celluclast 1.5 L, Cytolase PCL5, Spezyme Prime, Econase CE, Optidex L-400, Pectinex 5XL, Rapidase TF, Ultraflo L, and Viscozyme L) to remove pectic mucilage from cactus cladodes to improve extraction and recovery of its components. The cactus cladode homogenate treated with a mixture of Rapidase and Viscozyme (1:3, v/v) showed the lowest viscosity and highest levels of total sugars and polyphenols. After enzymatic hydrolysis, quercitrin content decreased from 66.20 μg mL−1 to 18.76 μg mL−1 and quercetin and isorhamnetin contents increased from 23.24 to 23.18 μg mL−1 to 45.44 and 244.23 μg mL−1, respectively. The increases in isorhamnetin and quercetin aglycon content contributed to increase radical scavenging activity in the cactus hydrolysate after enzyme hydrolysis. The cactus hydrolysis was effective for reducing viscosity and increasing active components and radical scavenging activity. This standard process for removing mucilage from cactus should be available to extend cactus extract applications.