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

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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.

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Acknowledgements

The authors thank the European Union’s Horizon 2020 Research and Innovation Program for the financial support to the project “Waste2Fuels Sustainable production of next generation biofuels from waste streams”, grant agreement no. 654623.

Funding

This study was financially supported by the UCD-CSC Scholarship Scheme supported by the University College Dublin (UCD) and China Scholarship Council (CSC), and the Teagasc Food Research Centre.

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Authors and Affiliations

  1. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

    Le Wen, Carlos Álvarez, Zhihang Zhang & Brijesh K. Tiwari

  2. Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin 4, Ireland

    Le Wen & Da-Wen Sun

  3. Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958, Frederiksberg C, Denmark

    Mahesha M. Poojary & Marianne N. Lund

  4. Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200, Copenhagen N, Denmark

    Marianne N. Lund

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  1. Le Wen
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Correspondence to Da-Wen Sun.

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Wen, L., Álvarez, C., Zhang, Z. et al. Optimisation and characterisation of protein extraction from coffee silverskin assisted by ultrasound or microwave techniques. Biomass Conv. Bioref. 11, 1575–1585 (2021). https://doi.org/10.1007/s13399-020-00712-2

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  • DOI: https://doi.org/10.1007/s13399-020-00712-2

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