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

doi:10.3969/j.issn.1000-2561.2020.06.021

Abstract

Abstract:

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

CLC Number:

S571.2
TS209

LUO Bailing,LIU Dunhua,DONG Wenjiang,HU Rongsuo,LONG Yuzhou,CHEN Zhihua,JIANG Kuaile. Effect of Ultrafine Grinding on Physicochemical Properties, Structure and Adsorption Capacity of Coffee Peel[J]. Chinese Journal of Tropical Crops, 2020, 41(6): 1219-1226.

Figures/Tables 8

Tab. 1 Particle size distribution of coffee peel powder

样品 Sample	D₁₀/μm	D₅₀/μm	D₉₀/μm	粒距 Span/μm
M40	310.11±0.59^a	465.23±7.03^a	712.41±4.70^a	0.86±0.00^b
M60	185.65±0.06^b	303.33±1.47^b	471.60±3.58^b	0.94±0.01^b
M80	115.75±0.00^c	200.87±0.01^c	317.92±0.77^c	1.01±0.00^b
UCP	2.01±0.02^d	8.95±0.12^d	30.86±1.23^d	3.22±0.09^a

Tab. 2 Hydration and oil holding properties of coffee peel powder with different particle sizes

样品 Sample	持水力 Water holding capacity / (g·g^-1)	膨胀力 Swelling capacity / (mL·g^-1)	溶解性 Dissolving capacity /%	持油性 Oil binding capacity / (g·g^-1)
M40	5.58±0.20^a	3.86±0.41^bc	13.23±1.66^c	2.10±0.01^b
M60	5.76±0.39^a	4.16±0.06^bc	19.85±1.00^b	2.13±0.08^b
M80	6.16±0.65^a	4.36±0.15^b	22.92±2.94^b	2.18±0.13^b
UCP	6.30±0.21^a	6.14±0.04^a	44.50±2.26^a	2.79±0.14^a

Fig. 1 Cation exchange capacity of coffee peel powderwith different particle sizes

Fig. 2 Fourier transform infrared spectra of coffee peel powder with different particle sizes

Fig. 3 Scanning electron microscope of coffee peel powder with different particle sizes

Fig. 4 Adsorption capacity of coffee peel powder with different particle sizes for glucose Different lowercase letters mean significant difference (P<0.05).

Fig. 5 Adsorption capacity of coffee peel powder with different particle sizes for cholesterol Different lowercase letters mean significant difference (P<0.05).

Fig. 6 Adsorption capacity of from coffee peel powder with different particle sizes for nitrite Different lowercase letters mean significant differences at 0.05 level.

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