Application of Ohmic Heating for Green Coffee Bean Fermentation: Effect of Voltage Gradient on the Heating Performance, Energy, EC, pH, and Fermentation Index

Sagita Diang,Kristanti Dita,Setiaboma Woro,Kumalasari Rima,Ekafitri Riyanti,Yulianti Lista Eka,Putri Devry Pramesti,Ardiansyah Raden Cecep Erwan,Desnilasari Dewi,Hariadi Hari 한국농업기계학회 2023 바이오시스템공학 Vol.48 No.3

Purpose Fermentation in the form of green coffee beans has the potential to alter the flavor and even produce new flavor profiles. However, existing coffee fermentations were still performed traditionally and used ineffective fermenter equipment. In this study, ohmic heating (OH) was first applied to the green coffee bean fermentation. The impact of ohmic heating on the fermentation of green coffee beans was examined. Methods The experiments were performed using green coffee beans, water, and a 1% of instant dry yeast (S. cerevisiae). Three voltage gradient (VG) levels were used as follows: 4, 8, and 12 V/cm. Non-OH fermentation (0 V/cm) and coffee beans without fermentation were also evaluated as controls. The observed parameters included voltage, electrical current, electrical conductivity (EC), power, total energy consumption, coffee bean temperature, environmental temperature, pH of the fermentation medium, and the fermentation index of coffee beans. Results The results showed that OH was effective in generating heat for the green coffee bean fermentation process. The set point temperature was reached faster with increasing VG. The coffee bean temperature was successfully maintained throughout the fermentation process for all VG variations. The variation in VG significantly impacted the electrical current, power, and time needed to reach the set point temperature but did not have a significant effect on total energy consumption and EC. During fermentation, the EC of the green coffee beans with instant yeast solution increased due to an increase in electrical current. The final pH value was significantly different between OH and non-OH fermentation, with OH fermentation resulting in the highest fermentation index. Conclusions The findings of this study indicate that OH treatment can significantly improve the fermentation process of green coffee beans indicated with lower pH and higher fermentation index.

커피생콩 추출물에 의한 안면부 통증조절 효과

이민경(Min-Kyung Lee),김희진(Hee-Jin Kim),박민경(Min-Kyoung Park) 한국구강보건과학회 2018 한국구강보건과학회지 Vol.6 No.2

Green coffee bean (GCB) is a raw coffee bean that has not yet been roasted. Green coffee bean is the unroasted or immature robust coffee bean. It is mostly composed of Chlorogenic Acids (CGA), caffeine, trigonelline, and the diterpenes cafestol and kahweol. Chlorogenic Acids (CGA) have the anti-cancer effect of restraining free oxygen radicals. Even though experiments using Green Coffee Bean Exract (GCBE) have been done in various fields, experiments with regard to orofacial pain have been few. The aim of this study is to investigate whether administration of GCBE may be beneficial in pain modulation in inflammatory orofacial pain. We investigated by using GCBE in the development and modulation of orofacial pain in rats. Male, 7- to 8-week-old, Sprague-Dawley rats weighing 240-280g were used in this study. Experiments were carried out using a subcutaneous (SC) pain model caused by the injection of 5% formalin into the right vibrissa pad (SC, 50 μl). The amount of scratching or rubbing to the injection site was recorded for 9 consecutive 5-minute intervals following in-jection of formalin. The experimental subjects were separated into 5 groups (n=4); Naive, for-malin(5%), formalin after distilled water (vehicle), formalin after GCBE (p.o.,concentrations of 30,60mg/mL). The number of behavioral reactions of scratching the facial region proximal to the injection site was recorded for 9 consecutive 5-minute intervals following injection of the formalin. As a result, we found that oral administration of GCBE (p.o., concentrations of 30, 60 mg/mL) has an effect of relieving the formalin-induced orofacial pain. In particular, high con-centrations (60 mg/mL) of GCBE substantially decrease the nociceptive behavior. These results mean that GCBE may affect the occurrence of orofacial pain and modulation. Therefore, Green coffee bean extract may be a potential therapeutic treatment for orofacial pain.

추출용매에 따른 커피 생두 추출물의 이화학적 품질특성 및 항산화 활성

김주현,구율리,홍주헌 한국식품저장유통학회 2018 한국식품저장유통학회지 Vol.25 No.7

In this study, we aimed to examine the physicochemical characteristics and antioxidant activities of water (hot water extracts from Coffea canephora (HR), hot water extracts from Coffea arabica (HA)), 80% ethanol (80% ethanol extracts from Coffea canephora (ER), 80% ethanol extracts from Coffea arabica (EA)) and 80% methanol (80% methanol extracts from Coffea canephora (MR), 80% methanol extracts from Coffea arabica (MA)) of green coffee bean. The yield of green coffee bean extracts (HR, ER, MR, HA, EA, MA) was 15.53-23%. The total sugar and protein contents of HA were 58.45 g/100 g and 23.04 g/100 g, respectively. The total polyphenol and flavonoid contents of ER were 35.03 g/100 g and 12.14 g/100 g, respectively. The main component in chlorogenic acid of green coffee bean extracts was 5-caffeoylquinic acid (5-CQA) (1.04-3.18 g/100 g). The DPPH and ABTS radical scavenging activities of ER at 1,000 µg/mL were 99.17% and 92.61%, respectively. The superoxide radical scavenging and FRAP activities of ER at 1,000 µg/mL were 96.47% and 1572.23 µM, respectively. The protective effect of ER extract against oxidative stress was better than those of other extracts in L-132 cells (85.82%). In conclusion, our study provides experimental evidence that green coffee bean extracts can be used as potential functional materials.

Effects of Spermine on Changes in Chlorophyll-Protein Complexes and Plastid Membrane Proteins of Mung Bean Cotyledons during Greening

Hong, Jung-Hee,Park, Hong-Duck 부산대학교 유전공학연구소 1995 분자생물학 연구보 Vol.11 No.-

Spermine이 녹화중인 녹두자엽의 엽록소-단백질 복합체(CPs) 및 틸라코이드막 단백질의 변화에 미치는 효과를 조사하였다. 녹화가 진행됨에 따라 CPs형성이 촉진되었으며, 특히 광계 Ⅰ의 엽록소- 단백질 (CP Ⅰ)이 다량 축적되었다. 광수확 엽록소 단백질(LHCP)은 48시간의 초기녹화과정에서 중요한 단백질로 나타났다. Spermine처리는 초기녹화과정에서 틸라코이드막의 단백질은 전 엽록체에서 다량 관찰되었고 24 kD 단백질은 전 처리구에서 뚜렷한 증가를 보여주었다. Spermine처리에 의해 틸라코이드막 단백질 형성은 대조구에 비해 다소 증가되었다. 이러한 결과들로부터 spermine은 녹화과정에서 색소체의 발달과 색소체막의 안정화에 중요한 작용을 하는 것으로 생각된다. Developmental changes of chlorophyll-protein complexes (CPs) and plastid membrane proteins in greening mung bean cotyledons and the effect of spermine thereon were examined by SDS-polyacrylamide gel electrophoresis. The changes in the amounts of CPs became larger with the progress of greening and light-harvesting chlorophyll a/b protein (LHCP) was the main CP in the early greening stage up to 48 h. As the greening proceeded, chlorophyll-protein of the photosystem Ⅰ (CPⅠ) accumulated. Application of spermine were effective in accumulating CPs of the thylakoid membrane in the early phase of greening. In the profiles of the plastid membrane proteins, quantitative and qualitative changes were observed with the onset of greening up to 72 h. 56 kD protein of major intensity was observed in all greened chloroplasts and 24 kD protein increased remarkablly in both control and spermine-treated cotyledons. The thylakoids from spermine-treated cotyledons showed higher amounts of thylakoid proteins as compared to the controls. The results suggest that spermine may play a role in the regulation of plastid development and stabilizes the membrane function during greening.

Effects of Spermine on changes in Chlorophyll-Protein Complexes and Plastid Membrane Proteins of Mung Bean Cotyledons during Greening

Hong, Jung Hee,Park, Hong Duck 한국환경과학회 1995 한국환경과학회지 Vol.4 No.4

Developmental changes of chlorophyll-protein complexes (CPs) and plastid membrane proteins in greening mung bean cotyledons and the effect of spermine thereon were examined by SDS-polyacrylamide gel electrophoresis. The changes in the amounts of CPs became larger with the progress of greening and light-harvesting chlorophyll a/b protein (LHCP) was the main CP in the early greening stage up to 48 h. As the greening proceeded, chlorophyll-protein of the photosystem I (CPI) accumulated. Application of spermine were effective in accumulating CPs of the thylakoid membrane in the early phase of greening. In the profiles of the plastid membrane proteins, quantitative and qualitative changes were observed with the onset of greening up to 72 h. 56 kD protein of major intensity was observed in all greened chloroplasts and 24 kD protein increased remarkablly in both control and spermine-treated cotyledons. The thylakoids from spermine-treated cotyledons showed higher amounts of thylakoid proteins as compared to the controls. The results suggest that spermine may play a role in the regulation of plastid development and stabilizes the membrane function during greening.

Optimization of MRI Parameters for Green Coffee Bean During Water Uptaking Process

( Seung Hoon Baek ),( Myoung Nim Shin ),( Seong Min Kim ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.2

Among many agricultural products, moisture plays important role. Beans are having different water absorption properties. Water content is a important factor in green coffee bean for making fermented coffee. Detecting water mobility and distribution in coffee beans are needed to know during water uptaking process. The objectives of this study are to find optimize the magnetic resonance imaging (MRI) parameters with different MRI pulse sequences and to analyze a series of MR images acquired by MRI system (M10, Aspect Imaging, Israel) during water uptake process. Dried ‘Robusta’ green coffee beans (Vietnam G1, Scr18 polish) were used and soaked beans into distilled water. MR image data sets were acquired by MRI system installed at Institution for Agricultural Machinery & ICT Convergence in Chonbuk National University. A gradient echo (GRE) and a spin echo (SE) pulse sequences were used to acquire MR image data sets during water uptake system. Several experiments were performed with different sequences and parameters to find an optimal MRI sequence to separate signals from beans and water. In this study, we found a GRE pulse sequence was more suitable to detect water penetration into the beans than a SE pulse while separating bean and water background. The result showed that flip angle change affected the intensity of MR images acquired by GRE pulse sequence. This study demonstrated the potential use of MRI technique for monitoring the water uptaking process of green coffee beans nondestructively.

커피생두 분말 첨가 식빵의 품질 특성과 항산화 활성

박진영(Jin Young Park),유승석(Seung Seok Yoo) 동아시아식생활학회 2017 동아시아식생활학회지 Vol.27 No.2

This study investigated the quality characteristics and antioxidant activities of breads prepared with 0, 3, 6, 9 and 12% green coffee bean powder. Fermentation rate of dough was reduced with increasing green coffee bean powder content. Volume, weight, and specific volume also decreased, whereas pH of breads increased with increasing content of green coffee bean powder. As powder concentration increased, ‘L’ value of breads decreased, whereas ‘a’ and ‘b’ values of breads increased. The hardness of breads increased upon addition of green coffee bean powder, whereas cohesiveness and springiness decreased. Chewiness was not significantly different among the groups. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was significantly elevated by addition of green coffee bean powder. In the sensory evaluation, color, flavor and texture were highest in the control group. The sample containing 3% green coffee bean powder had the highest taste score. Overall acceptability was highest in the control group but not significantly different from the control group in breads with 3% and 6% green coffee bean powder.

과체중 여성에서 생커피두 엑기스의 섭취가 체지방 개선에 미치는 영향

박주연(Park Ju Yeon),김지영(Kim Ji Young),이성표(Lee Sung Pyo),이종호(Lee Jong Ho) 韓國營養學會 2010 Journal of Nutrition and Health Vol.43 No.4

본 연구는 체질량지수가 23 ㎏/㎡ 이상 또는 체지방률이 27% 이상인 과체중 혹은 비만인 여성을 대상으로 무작위 배정, 이중 맹검, 위약-대조 연구 디자인을 통해 8주간의 생커피두 엑기스 섭취가 체지방 개선에 미치는 영향을 평가하기 위하여 실시되었다. 시험군 또는 대조군으로 배정된 대상자는 시험제제 또는 placebo제제를 하루 2번 2캡슐씩 식전에 물과 함께 섭취하게 하였으며, 연구에 참여하는 동안 평상시 식습관 및 커피 섭취량을 그대로 유지하도록 하였다. 본 연구에서 사용된 시험제제에는 1캡슐 당 생커피두 엑기스 50 ㎎와 덱스트린 150 ㎎을 함유하였고, placebo제제에는 200 ㎎의 덱스트린을 함유하였다. 생커피두 엑기스에는 28.4%의 클로로겐산과, 49.3%의 클로로겐산 류 (ferulic acid, coumalic acid, neochlorogenic acid 등), 그리고 12.6%의 카페인을 함유하도록 하였다. 총 48명이 시험을 완료하였으며, 이 중 섭취율 미달로 유효성 평가가 불가능한 5명을 제외한 43명을 대상으로 결과분석을 실시하였으며, 시험군 23명 대조군 20명이었다. 컴퓨터 단층촬영을 통한 복부지방면적 측정결과, 상복부에서는 생커피두 엑기스 섭취군에서 총 지방 면적은 섭취 전 231.2 ± 12.2 ㎠에서 8주 후 220.1 ± 11.2 ㎠으로 4.8%가 유의적으로 감소하였고 (p < 0.05), 내장지방 면적은 섭취 전 86.4 ± 6.08 ㎠에서 8주 후 82.4 ± 5.84 ㎠으로 4.6%가 감소하는 경향을 나타냈다 (p = 0.062). 하복부에서는 생커피두 엑기스 섭취군에서 내장지방 면적은 섭취 전 71.8 ± 4.81 ㎠에서 8주 후 68.4 ± 4.72 ㎠으로 4.7%가 유의적으로 감소하였다 (p<0.05). 또한 상복부의 총 지방 면적 (p < 0.05)과 내장지방 면적 (p < 0.05)의 변화량은 군간 비교에서도 유의하였다. 본 연구 결과 생커피두 엑기스를 섭취하는 기간 동안 식사 섭취량 조절 없이 평상시 식습관을 유지하였음에도 불구하고 복부 내장지방의 유의적인 감소로 체지방 분포의 개선 효과를 보여주었다. 따라서 생커피두 엑기스의 섭취와 병행하여 식사조절과 운동이 실시 될 경우 체지방 감소에 더욱 효과적일 것으로 사료되며, 추후 대상자 수의 확대 및 복용기간의 연장 등을 통한 생커피두 엑기스의 체지방 분포 개선 효과 및 대사 관련 지표 개선을 평가하는 후속 연구도 필요할 것이다. This study was performed to examine the diet effect of green coffee bean extract on body fat reduction. Overweight/ obese women (body mass index > 23 ㎏/㎡ or body fat > 27%) who were not diagnosed any type of disease were included in this study and subjects were randomly assigned to green coffee bean extract group (n = 23) or placebo group (n = 20). We measured anthropometric parameters, abdominal fat distribution by computed tomography and blood components before and after the 8-weeks intervention period. After supplementation, green coffee bean extract group showed a significant reduction of body weight (p < 0.01), body fat percent (p < 0.01), total fat area at L1 vertebra (-4.8%, p < 0.05) and visceral fat area at L4 vertebra was(-4.7%, p < 0.05). In addition, total fat area and visceral fat area at L1 vertebra decreased significantly in green coffee bean extract group compared with placebo group (p < 0.05, p < 0.05 respectively). The result of present study demonstrated that the supplementation of green coffee bean extract for 8 weeks can give beneficial effects on body fat reduction and visceral fat accumulation.

진균류 균사체의 고체발효 커피생두로부터 조제한 원두커피의 생리활성

신지영(Ji-Young Shin),김훈(Hoon Kim),김동구(Dong-Gu Kim),백길훈(Gil-Hun Baek),정헌상(Heon-Sang Jeong),유광원(Kwang-Won Yu) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.3

커피의 생리활성을 증진시키기 위해 고체발효를 이용하여 인도네시아산 Mandheling 커피생두에 3종의 버섯 균사체(Phellinus linteus, PL; Hericium erinaceum, HE; Ganoderma lucidum, GL) 및 2종의 홍국균 균사체(Monascus purpureus, MP; Monascus ruber, MR)를 배양하였다. 균사체-고체발효 커피생두를 로스팅하여 얻은 원두커피는 decoction법에 의한 열수추출물과 reflux에 의한 에탄올추출물로 조제하였는데, 열수추출물(HW, 수율 17.7~25.3%)은 에탄올추출물(EE, 9.5~12.2%)보다 더 높은 수율을 나타내었다. 2종의 홍국균 균사체-고체발효 커피생두로부터 조제된 원두커피 열수추출물(MP-CB-HW, MR-CB-HW)은 비발효 원두커피 또는 3종 버섯 균사체-고체발효 원두커피 열수추출물보다 높은 총 폴리페놀 및 플라보노이드 함량과 DPPH 자유라디칼 소거능을 나타내었다. 또한, 홍국균 균사체-고체발효 원두커피 중에서도 MR-CB-HW는 가장 높은 마크로파지 활성과 마이토젠 활성을 나타내었다(CB-HW의 1.32배와 1.40배). MP-CB-EE와 MR-CB-EE는 100 μg/mL 의 시료농도에서 세포에 대한 독성을 나타내지 않으면서도 LPS로 유도된 RAW 264.7 세포의 산화질소(NO)의 생성을 효과적으로 억제하였다(LPS 처리군의 38.6과 37.0%). 한편, 홍국균 균사체를 이용한 고체발효는 카페인 함량에 영향을 주지 않으면서 클로로겐산을 유의적으로 증가시켰다(76.21~76.73 μg/mL). 결론적으로 원두커피의 생리활성은 M. purpureus 또는 M. ruber와 커피생두의 고체발효에 의해서 증진되었으며 이러한 결과는 홍국균-고체발효 원두커피가 기능성 커피음료의 소재로 이용될 가능성을 제시하는 것으로 사료된다. Green coffee beans (CB, Indonesian Mandheling) were fermented with three kinds of mushrooms (Phellinus linteus, PL; Hericium erinaceum, HE; Ganoderma lucidum, GL) or two kinds of mycelia from molds (Monascus purpureus, MP; Monascus ruber, MR) using solid-state culture to enhance physiological activity. After the roasting of fermented green coffee beans, roasted coffees were extracted with a hot-water decoction or 95% ethanol reflux. Yields from hot water extracts (HW, 17.7~25.3%) were higher than those from ethanolic extracts (EE, 9.5~12.2%). Hot-water extracts of roasted coffees from green coffee beans fermented with two molds (MP-CB-HW and MR-CB-HW) showed higher total polyphenols, flavonoids, and DPPH free radical scavenging activity than roasted coffees from non-fermented (CB-HW) or fermented green coffee beans with the three mycelia from mushrooms. MR-CB-HW also had the most potent macrophage stimulating and mitogenic activity (1.32 and 1.40-fold of CB-HW, respectively). In addition, MP-CB-EE and MR-CB-EE did not show any cytotoxicity to the RAW 264.7 cell at a concentration of 100 μg/mL, and these extracts significantly inhibited nitric oxide (NO) production from the LPS-stimulated RAW 264.7 cell line (38.6 and 37.0% of the LPS-treated group). Meanwhile, the chlorogenic acid concentrations of MP-CB-HW or MR-CB-HW highly increased (to 76.21 or 76.73 μg/mL, respectively), but caffeine concentrations were not affected by solid-state fermentation. In conclusion, the physiological activities of roasted coffees were enhanced by the solid-state culture of green coffee beans with M. purpureus or M. ruber, suggesting that these roasted coffees could possibly serve industrial applications as functional coffee beverages.

Usefulness of the Green Coffee Bean Fermented Product as a Cosmetic Material for Scalp Hair Protection

Miyoung Choi,Eunjoo Choi J-INSTITUTE 2022 Protection Convergence Vol.7 No.1

Purpose: The population experiencing hair loss has increased given the stress, environmental pollution, and the various cosmetic procedures, and the functional cosmetics market for the scalp hair care is further expanding due to the aging population. However, side effects such as allergies have occurred, and the interest in environmental pollution is rising. Recently, many studies have been conducted to search cosmetic raw materials from natural substances or applied fermentation techniques to the cosmetic manufacturing process. Accordingly, the green coffee beans which are edible and have been used for various pharmacological functions for and by the private sector for long and have secured clinical safety were fermented, then the active ingredients and effectiveness (in vitro) were investigated. Method: After fermenting the green coffee beans which are known to be effective for the scalp hair health by using EM, and preparing a sample using a double fermentation method of enzyme fermentation with malt, active ingredients (caffeine, polyphenol, flavonoid, and sugar) and effectiveness (in vitro, antioxidant activity, anti-inflammatory activity, and the dermal papilla cell growth rate) were verified. Results: As a result of the experiment, the caffeine and sugar content increased during the EM fermentation and enzyme fermentation, and there was no difference discovered according to the enzyme fermentation temper-ature. The total polyphenol and the total flavonoid content decreased during the enzyme fermentation, and enzyme fermentation at 60℃ of EM fermentation solution of green coffee bean extracts demonstrated an excellent rate of anti-inflammatory activity and dermal papilla cell growth. Conclusion: It was verified that the fermented product of the green coffee bean double fermented by using EM and malt has an excellent rate of antioxidant, anti-inflammatory, and dermal papilla cell growth, and hence, it may be applied as a raw material for various cosmetics. In particular, it was verified that it is effective for the scalp and hair health, while the usefulness as a cosmetic material for scalp hair was also verified.