Coffee Cherry Antioxidant Extraction via Preservative Coating
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Solution Overview
Problem
Current methods for isolating antioxidants and beneficial compounds from coffee cherries result in poor yields and the presence of undesirable side-products due to the high levels of tannins, oxidation, and rapid degradation of these compounds during processing.
Innovation Solution
A process involving de-beaning, spraying with a preservative coating of ascorbic acid and citric acid, followed by refrigeration or freezing to inhibit enzymatic and oxidative degradation, and subsequent blanching and dehydration under low-oxygen conditions to preserve the compounds, which are then converted into either a powder or liquid extract.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional extraction methods are used on de-beaned coffee cherry, then the extraction process is simple, but the yield of antioxidants is poor and undesirable side-products are generated
Solution Approach 1:
The patent applies preliminary action by immediately coating the de-beaned coffee cherry with a preservative composition containing ascorbic acid and citric acid right after de-beaning. This preliminary treatment prevents oxidation and degradation of antioxidants before extraction occurs, thereby improving yield and preventing harmful side-products from forming during subsequent processing
Solution Approach 2:
The preservative composition acts as an intermediary substance between the de-beaned coffee cherry and the extraction process. The ascorbic acid and citric acid in the coating serve as mediators that protect the antioxidants during handling and processing, enabling high-yield extraction without generating undesirable side-products
2Stability of the object's composition
If de-beaned coffee cherry is stored at room temperature, then storage conditions are simple, but rapid degradation and oxidation of antioxidants occur
Solution Approach 1:
The patent applies preliminary action by coating the de-beaned coffee cherry with a preservative composition containing ascorbic acid and citric acid right after de-beaning. This preliminary treatment prevents oxidation and degradation of antioxidants before extraction occurs, thereby improving yield and preventing harmful side-products from forming during subsequent processing
Solution Approach 2:
The preservative composition creates a protective environment around the de-beaned coffee cherry that acts as an inert barrier against oxygen. The ascorbic acid and citric acid coating prevents direct contact between oxygen and the antioxidants, stabilizing them during storage and transport without requiring complex storage infrastructure
3Ease of manufacture
If coffee pulp is processed without preservative treatment, then processing steps are minimal, but tannins bind protein making extraction difficult
Solution Approach 1:
The patent applies preliminary action by coating the de-beaned coffee cherry with a preservative composition containing ascorbic acid and citric acid right after de-beaning. This preliminary treatment prevents oxidation and degradation of antioxidants before extraction occurs, thereby improving yield and preventing harmful side-products from forming during subsequent processing
Solution Approach 2:
The preservative composition changes the chemical parameters of the coffee pulp by introducing ascorbic acid and citric acid. These substances alter the pH and redox state of the system, preventing tannin-protein binding and oxidation reactions, thereby simplifying the extraction process while maintaining ease of manufacture
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively preserves and extracts a high amount of antioxidants and beneficial compounds from coffee cherries, reducing degradation and improving yield, making them more readily available for use in health applications.
Implementation Method 1
the free phenols in coffee pulp become oxidized to quinones. Quinones are oxidizing agents that may oxidize amino acids in coffee cherry proteins
Implementation Method 2
spraying with a preservative coating of ascorbic acid and citric acid, followed by refrigeration or freezing to inhibit enzymatic and oxidative degradation
Implementation Method 3
subsequent blanching and dehydration under low-oxygen conditions to preserve the compounds
Data Source
AI summary
Processes for preparing antioxidant-rich compositions, for example from coffee cherries, are disclosed. These processes can involve promptly contacting de-beaned coffee cherries with a preservative coating, and optionally storing under refrigerated conditions, prior to the preparation of an extract or powder.