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Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism

Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO(...

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Autores principales: Vandeponseele, Alexandre, Draye, Micheline, Piot, Christine, Bernard, Damien, Fanget, Philippe, Chatel, Gregory
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777831/
https://www.ncbi.nlm.nih.gov/pubmed/36553832
http://dx.doi.org/10.3390/foods11244089
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author Vandeponseele, Alexandre
Draye, Micheline
Piot, Christine
Bernard, Damien
Fanget, Philippe
Chatel, Gregory
author_facet Vandeponseele, Alexandre
Draye, Micheline
Piot, Christine
Bernard, Damien
Fanget, Philippe
Chatel, Gregory
author_sort Vandeponseele, Alexandre
collection PubMed
description Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO(2) extraction (SC-CO(2)). This work reports the influence and optimization of pressure (115.9–284.1 bars), temperature (33.2–66.8 °C), and moisture content (6.4–73.6 wt%) on simultaneous extraction of lipids and polar molecules contained in spent coffee grounds by supercritical CO(2) (SC-CO(2)) using Central Composite Rotatable Design and Response Surface Methodology. The results show that for lipids extraction, pressure is the most influent parameter, although the influence of moisture content is statistically negligible. This suggests that water does not act as barrier to CO(2) diffusion in the studied area. However, moisture content is the most influent parameter for polar molecules extraction, composed of 99 wt% of caffeine. Mechanism investigations highlight that H(2)O mainly act by (i) breaking caffeine interactions with chlorogenic acids present in spent coffee grounds matrix and (ii) transferring selectively caffeine without chlorogenic acid by liquid/liquid extraction with SC-CO(2). Thus, the experiment for the optimization of lipids and polar molecules extraction is performed at a pressure of 265 bars, a temperature of 55 °C, and a moisture content of 55 wt%.
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spelling pubmed-97778312022-12-23 Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism Vandeponseele, Alexandre Draye, Micheline Piot, Christine Bernard, Damien Fanget, Philippe Chatel, Gregory Foods Article Spent coffee grounds are a promising bioresource that naturally contain around 50 wt% moisture which requires, for a valorization, a drying step of high energy and economic costs. However, the natural water in spent coffee grounds could bring new benefits as a co-solvent during the supercritical CO(2) extraction (SC-CO(2)). This work reports the influence and optimization of pressure (115.9–284.1 bars), temperature (33.2–66.8 °C), and moisture content (6.4–73.6 wt%) on simultaneous extraction of lipids and polar molecules contained in spent coffee grounds by supercritical CO(2) (SC-CO(2)) using Central Composite Rotatable Design and Response Surface Methodology. The results show that for lipids extraction, pressure is the most influent parameter, although the influence of moisture content is statistically negligible. This suggests that water does not act as barrier to CO(2) diffusion in the studied area. However, moisture content is the most influent parameter for polar molecules extraction, composed of 99 wt% of caffeine. Mechanism investigations highlight that H(2)O mainly act by (i) breaking caffeine interactions with chlorogenic acids present in spent coffee grounds matrix and (ii) transferring selectively caffeine without chlorogenic acid by liquid/liquid extraction with SC-CO(2). Thus, the experiment for the optimization of lipids and polar molecules extraction is performed at a pressure of 265 bars, a temperature of 55 °C, and a moisture content of 55 wt%. MDPI 2022-12-17 /pmc/articles/PMC9777831/ /pubmed/36553832 http://dx.doi.org/10.3390/foods11244089 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vandeponseele, Alexandre
Draye, Micheline
Piot, Christine
Bernard, Damien
Fanget, Philippe
Chatel, Gregory
Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
title Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
title_full Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
title_fullStr Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
title_full_unstemmed Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
title_short Supercritical Carbon Dioxide in Presence of Water for the Valorization of Spent Coffee Grounds: Optimization by Response Surface Methodology and Investigation of Caffeine Extraction Mechanism
title_sort supercritical carbon dioxide in presence of water for the valorization of spent coffee grounds: optimization by response surface methodology and investigation of caffeine extraction mechanism
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777831/
https://www.ncbi.nlm.nih.gov/pubmed/36553832
http://dx.doi.org/10.3390/foods11244089
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