Influence of the postharvest processing method on polysaccharides and coffee beverages

P>Fresh coffee fruits were subjected to different types of postharvest processing. Intact fruits were processed using the dry method (DI), peeled fruits were processed using the semi-dry method (DP) and fruits were processed using the wet method (W). The extraction of polysaccharides from the seeds from the unprocessed and processed fruits indicated that arabinogalactans and (galacto)mannans were the main polysaccharides. Higher amounts of polysaccharides were extracted from processed coffee. Among the treatments, lower amounts of water-soluble galactomannans were obtained from coffee beans processed by the dry and wet methods. The polysaccharides obtained from beverages prepared using beans from DI, DP and W methods showed different yields, total sugar and protein contents. Galactomannans and AGPs were also present in the coffee beverages. Although differences were found in the chemical compositions, no differences were observed in the viscosity or surface tension of coffee beverages from the DI, DP and W methods.