Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 118, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.108784
Keywords
Green coffee spent; Pre-treatment; Mono-oligosaccharides; Prebiotic; Probiotic
Categories
Funding
- Science and Engineering Research Board (SERB), Department of Science and Technology, Government of India [SERB/F/6854/2015-16]
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The processing of green coffee for the extraction of polyphenols resulted in green coffee spent (GCS) accounting 90% dietary polysaccharides. The GCS rich in Non-digestible carbohydrates (oligosaccharides) represent promising prebiotic nutrients. These Non-digestible oligosaccharides were extracted and characterized for valorization of the GCS. The enzymatic (Viscozyme), thermal (roasting) and aqueous (hot water infusion) extraction yielded 19.92 +/- 2.1% of Mono-oligosaccharides with maimose (6.90 +/- 0.9 mu g/Mg) and galactose (8.35 +/- 1.0 mu g/Mg) as major components. Further, the GCS oligosaccharides were evaluated for prebiotic efficiency using Lactobacillus species (L. plantanum, L. casei and L. fermentum). The GCS oligosaccharides also stimulated the growth of Lactobacillus cases (MTCC 1423) and Lactobacillus fermemum (MTCC 903) by increasing their number from 8.96 Log CFU/ml to 9.82 Log CFU/ml and from 8.97 Log CFU/ml to 9.66 Log CFU/ml respectively. The maximum utilisation of Mannose (70%) and galactose (66%) was observed in L. plantarum. Additionally GCS oligosaccharides tested for acid resistance and found resistant towards artificial human gastric juice. The non-digestibility of GCS oligosaccharides noted 90% at pH 1. This study provides insights about biosustainable approach of use of GCS in designing synbiotic functional food.
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