Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (6): 1219-1226.DOI: 10.3969/j.issn.1000-2561.2020.06.021

• Agricultural Product Processing, Preservation, Storage, Analysis and Detection • Previous Articles     Next Articles

Effect of Ultrafine Grinding on Physicochemical Properties, Structure and Adsorption Capacity of Coffee Peel

LUO Bailing1,2,3,LIU Dunhua1,*(),DONG Wenjiang2,*(),HU Rongsuo2,LONG Yuzhou2,CHEN Zhihua4,JIANG Kuaile4   

  1. 1. School of Agriculture, Ningxia University, Yinchuan, Ningxia 750121, China
    2. Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    3. Department of Medical Education, Dingxi Campus, Gansu University of Traditional Chinese Medicine, Dingxi, Gansu 743000, China
    4. School of Tropical Crops, Yunnan Agricultural University, Pu’er, Yunnan 665000, China
  • Received:2019-08-14 Revised:2019-09-10 Online:2020-06-25 Published:2020-07-30
  • Contact: LIU Dunhua,DONG Wenjiang


Coffee peel powder with different particle sizes was obtained by the traditional pulverization and ultrafine pulverization. By measuring the water holding capacity, swelling capacity, oil holding capacity, solubility and cation exchange capacity of the powders, it showed that the physical properties of the powders were improved with the decrease of particle sizes, among them swelling and solubility were significantly increased from 3.86 mL/g to 6.14 mL/g and 13.23% to 44.50% respectively. By measuring the absorption properties of the powders, it showed that with the decrease of the particle size the adsorption capacity of the powders were enhanced, and the difference between the ultrafine powder and traditional powder was significant. The adsorption quantity of the ultrafine powder to glucose, cholesterol and nitrite was 42.42 mg/g, 29.34 mg/g and 224.56 μg/g respectively, and the adsorption rates was 63.04%, 67.38% and 75.91% respectively. Scanning electron microscopy and Fourier transform infrared spectroscopy results showed that ultrafine pulverization could significantly reduce the powder particle size but had no significant change on the powder structure. The results of this study indicate that ultrafine pulverization can impart better processing and functional properties to coffee peels. The next step can be considered as a new food processing ingredient resource to improve the utilization value of coffee by-products.

Key words: coffee peel, ultrafine pulverization, physical and chemical properties, absorption capacity

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