ENHANCEMENT OF CAFFEINE RECOVERY FROM ROASTED COFFEE POWDER BY ENZYME CELLULASE PRETREATMENT, HOT-WATER EXTRACTION AND CO2-ADDING

Quoc Kien Giang; Thuy Mong Lam; Duy The Phan

doi:10.35382/18594816.1.40.2020.621

Quoc Kien Giang Tra Vinh University
Thuy Mong Lam Tra Vinh University
Duy The Phan Ho Chi Minh City University of Food Industry

DOI: https://doi.org/10.35382/18594816.1.40.2020.621

Keywords: caffeine, CO2-adding, cellulase enzyme, hot-water extraction pretreatment

Abstract

The efficiency of caffeine recovery during extraction with highpressure hot-water solvent was investigated to find out the conditions for maximum caffeine recovery in roasted coffee powder. In addition, to support the extraction process with high-pressure hot-water solvent, cellulase enzyme pretreatment of roasted coffee powder is also applied and has demonstrated the supporting role of the enzyme in improving caffeine extraction efficiency. CO2 can participate in the extraction process with the role of changing the pH of the solvent at the high temperature and obtained positive results. In the presence of the enzyme cellulase at a
value of 8 UI/g, the pretreatment time was 90 minutes; the extraction process performed at 110oC for temperature and 10 min for the extraction time, the efficiency of caffeine recovery can reach 96,36 ±
2,56%.

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