Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel

Tianjun Zhang; Dongjie Huang; Xianyu Liu; Fabin Chen; Yiyan Liu; Yang Jiang; Dapeng Li

doi:10.1016/j.ijbiomac.2023.125207

Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel

Int J Biol Macromol. 2023 Jul 31:244:125207. doi: 10.1016/j.ijbiomac.2023.125207. Epub 2023 Jun 3.

Authors

Tianjun Zhang¹, Dongjie Huang¹, Xianyu Liu¹, Fabin Chen¹, Yiyan Liu¹, Yang Jiang², Dapeng Li³

Affiliations

¹ College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
² College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.. Electronic address: jiangyang@sdau.edu.cn.
³ College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.. Electronic address: dpli73@sdau.edu.cn.

PMID: 37276904
DOI: 10.1016/j.ijbiomac.2023.125207

Abstract

In order to further improve the economic benefits of the coffee industry chain, we carried out the following systematic research on processing by-products. In this research, the obtained coffee cherry peel polysaccharide (CCP) which was removed from the coffee cherry peel by hot acid method had a galacturonic acid content of 20.50 % and a molecular weight of 3.05 kg/mol. According to the results of monosaccharide analysis, Fourier transform infrared spectroscopy, molecular weight distribution, and thermal analysis, CCP was a typical high methoxy polysaccharide. In vitro antioxidant results showed that CCP had better antioxidant capacity than commercial citrus polysaccharide (APC). When it came to emulsification performance, the water-oil bonding ability and disturbance resistance to the fluid of CCP were also significantly higher than that of APC. Specially, we found that 0.50 % (wt%) CCP could form a solid-liquid gel with very high plasticity at low oil phase fraction. In conclusion, the coffee cherry peel could be used as a natural source of a novel emulsifier, providing a promising alternative for polysaccharide in the food industry.

Keywords: Antioxidant capacity; Coffee cherry peel; Emulsifiers; Polysaccharide.

MeSH terms

Antioxidants* / chemistry
Antioxidants* / pharmacology
Coffee* / chemistry
Monosaccharides
Polysaccharides / chemistry
Spectroscopy, Fourier Transform Infrared

Substances

Antioxidants
Coffee
Polysaccharides
Monosaccharides