Johanna Andrea Serna-Jiménez

Bio: Johanna Andrea Serna-Jiménez is an academic researcher from Magister. The author has contributed to research in topics: Chemistry & Gallic acid. The author has an hindex of 3, co-authored 6 publications receiving 24 citations.

Secado de Pulpa de Café: Condiciones de Proceso, Modelación Matemática y Efecto sobre Propiedades Fisicoquímicas

Abstract: espanolEl objetivo de este trabajo fue evaluar las condiciones de secado de cascara de cafe y su efecto sobre propiedades fisicoquimicas. Se realizaron cineticas de secado hasta 420 minutos, a 40, 50 y 60 oC; los datos experimentales se ajustaron con 4 modelos cineticos de capa delgada. Adicionalmente, se evaluo el contenido de cafeina y acido clorogenico y los parametros de color en la cascara humeda y seca. Se obtuvo una reduccion del contenido de agua hasta el 13,5%. El modelo de Page fue el mas adecuado para representar el secado a las tres temperaturas evaluadas. Respecto a los biocomponentes, la concentracion se incremento en el proceso y los cambios de color fueron superiores al 4%, generando tonalidades rojizas y cambios en el angulo de tono, luminosidad y croma. Lo anterior demuestra que el secado es una alternativa para estabilizar este subproducto, como etapa previa para su uso industrial. EnglishThe main objective of this work it is to evaluate the husk's drying process and its effect over the husk physicochemical properties. The kinetics of the drying process was followed during 420 minutes using temperatures of 40,50 and 60oC. The experimental data matches 4 kinetics models of thin husk. Additionally, caffeine and chlorogenic acid content was evaluated along with the color parameters of humid and dry husk. Water content reduction of 13 % was obtained. Page's model was the best one to describe the drying process at the three temperatures. Regarding the biocompounds, its value was incremented by 4%, generating in this way reddish tonalities and changes in the tone angle, luminosity and chroma. These results evidence that drying process is an alternative to stabilize this byproduct, in a previous step before its industrial use.

Aprovechamiento de la pulpa de café como alternativa de valorización de subproductos

Abstract: espanolEn la produccion de cafe se realiza el aprovechamiento del 60% del grano, el excedente es pulpa que constituye un subproducto con pocos usos industriales. Teniendo en cuenta el impacto ambiental de estos residuos organicos, se establecieron las condiciones para su aprovechamiento, para lo cual se evaluo la extraccion de compuestos bioactivos, empleando agua como solvente en tiempos entre 4 y 8 minutos y temperaturas entre 60 a 90 °C. A cada una de las infusiones obtenidas se les midio el contenido de polifenoles totales y capacidad antioxidante, empleando los metodos Folin-Ciocalteau, ABTS y DPPH respectivamente. Se encontro que las infusiones (extracciones en agua) tienen un alto contenido de polifenoles y una elevada capacidad antioxidante, adicionalmente el tiempo y la temperatura tuvieron un efecto significativo en la extraccion de estos compuestos. Los resultados encontrados indican que hay potencial para aprovechar la pulpa de cafe a traves de la extraccion de compuestos bioactivos con caracteristicas funcionales, permitiendo de esta manera hacer un aprovechamiento mas integral de esta materia prima. EnglishCoffee production uses only the 60% of the bean, the remain is the pulp that constitutes a by-product with few industrial applications. Taking into account the environmental impact of these organic residues, the conditions for their use were determined. To that purpose, the extraction of bioactive compounds was evaluated, using water as solvent in intervals between 4 and 8 minutes and temperatures between 60 and 90 oC. The total polyphenols and antioxidant capacity were measured for each infusion obtained, using the Folin-Ciocalteau, ABTS and DPPH methods, respectively. It was found that the infusions (extractions in water) have a high polyphenols content and a high antioxidant capacity. Additionally, it was found that the time and temperature had a significant effect in the compounds extraction. The results indicate the potencial to use coffee pulp through the extraction of bioactive compounds with functional characteristics, allowing an integral use of this raw material portuguesNa producao de cafe se aproveita o 60% do grao, o excedente e a polpa que constitui um subproduto com poucos usos industriais. Tendo em conta o impacto ambiental destes residuos orgânicos, foram estabelecidas as condicoes para seu aproveitando, para o qual foi avaliada a extracao de compostos bioativos, usando agua como solvente em tempos entre 4 e 8 minutos e temperaturas entre 60 a 90 °C. A cada uma das infusoes obtidas foi medido o teor de polifenois totais e capacidade antioxidante, usando os metodos Folin-Ciocalteau, ABTS e DPPH respectivamente. Se encontrou que as infusoes (extracoes na agua) tem um alto teor de polifenois e uma alta capacidade antioxidante, alem disso o tempo e a temperatura tiveram um efeito significativo na extracao destes compostos. Os resultados encontrados indicam que ha potencial para aproveitar a polpa de cafe atraves da extracao de compostos bioativos com caracteristicas funcionais, permitindo desta forma fazer um aproveitando mais abrangente desta materia-prima.

Evaluation of bioactive compounds with functional interest from yellow pitahaya (Selenicereus megalanthus Haw)

Abstract: Yellow Pitahaya (YP) is an exotic fruit, cataloged by Colombia International Corporation as a promising fruit to export, due to its sensorial and organoleptic attributes. In addition, this fruit has been associated with the control of constipation, and benefits for health because of its content of antioxidants. Therefore, the purpose of this work was to determine its chemical and biocompounds present in stem, peel, seed, and pulp of yellow pitahaya. The polyphenols were determined with the Folin-Ciocalteu method; the vitamin C content was determined using 2-nitroaniline; the antioxidant capacity was found with the ABTS and DPPH methods; and the peristalsis acceleration by measuring feces in biomodels (golden hamster) fed with various parts of this fruit. The results proved that the fruit composition varies according to its part. It is noteworthy that all parts of the fruit contain bioactive compounds in various proportions; the highest concentration of vitamin C, polyphenols and antioxidant capacity (AC) were found in the seed (22.08 mg ascorbic acid per g dry matter, 1580 mg gallic acid per 100 g dry matter, 79.2±0.2% ABTS, respectively) and peel (20.615 mg ascorbic acid per g dry matter, 1333.33 mg gallic acid per 100 g dry matter, 66.2±0.8% ABTS, respectively); regarding the peristalsis acceleration, the fecal production increased with the consumption of the seeds. Consequently, result showed that yellow pitahaya could be an alternative of a promising product due to its composition, and content of bioactive components of functional interest.

Caracterización fisicoquímica y microbiológica de aguas mieles del beneficio del café

Abstract: espanolEn el procesamiento del cafe, solo se aprovecha el 5 % del producto fresco y se generan residuos como aguas mieles (AM), que pueden llegar hasta 40 L/Kg de cafe pergamino seco y al ser vertidas pueden provocar contaminacion de alto impacto ambiental. Consecuentemente, el objetivo fue caracterizar fisicoquimica y microbiologicamente dos muestras de AM (M1, M2) con el fin de evaluar el potencial en la extraccion de biocomponentes. Los parametros medidos a las dos muestras de agua fueron Demanda Quimica de Oxigeno (DQO), nitrogeno, amonio, cromo, oxigeno disuelto (OD), pH, conductividad, acidez volatil, fosforo, cloruros, solidos, color y, adicionalmente se cuantificaron mesofilos, coliformes totales y estafilococos. Se identificaron diferencias significativas entre las muestras y un efecto del procesamiento del cafe, sobre las caracteristicas evaluadas. M2 mostro mayor concentracion de OD, conductividad y cambio de color respecto al control, mientras que M1 tuvo mayor concentracion para los demas parametros evaluados. Cromo y amonio estuvieron por debajo del limite de deteccion de la prueba empleada, por el contrario, la DQO fue superior a lo reglamentado para aguas domesticas. En el analisis microbiologico, se encontraron mesofilos en ambas muestras, y M2 presento coliformes y estafilococos. Con lo anterior se evidencia que el metodo de procesamiento de cafe afecta los parametros de calidad de las aguas residuales y por ende se deben implementar metodologias de tratamiento y/o aprovechamiento acordes a las caracteristicas intrinsecas de cada proceso. EnglishIn the coffee processing, only 5 % of the fresh product is used and waste is generated as wastewater (WW), which can reach up to 40 L / Kg of dry parchment coffee and when spilled can cause pollution of high environmental impact. Consequently, the objective was to characterize physicochemical and microbiologically two WW samples (M1, M2) in order to evaluate the potential in the extraction of biocomponents. The parameters measured to the two water samples were Chemical Oxygen Demand (COD), nitrogen, ammonium, chromium, dissolved oxygen (DO), pH, conductivity, volatile acidity, phosphorus, chlorides, solids, color and, in addition, mesophiles, total coliforms and staphylococci were also quantified. Significant differences between the samples and an effect of coffee processing on the characteristics evaluated were identified. M2 showed a higher concentration of OD, conductivity and color change with respect to the control, while M1 had a higher concentration for the other parameters. Chromium and ammonium were below the detection limit of the test used, on the contrary, the COD was higher than what was regulated for domestic waters. In the microbiological analysis, mesophiles were found in both samples, and M2 presented coliforms and staphylococci. With the above it is evident that the coffee processing method affects the parameters of wastewater quality and therefore treatment and/or exploitation methodologies must be implemented according to the intrinsic characteristics of each process. portuguesNo processamento de cafe, apenas 5 % do produto fresco e utilizado e os residuos sao gerados como aguas residuais (AR), que pode chegar a 40 L / Kg de cafe em pergaminho seco e quando derramado pode causar poluicao de alto impacto ambiental. Consequentemente, o objetivo foi caracterizar fisicoquimica e microbiologicamente duas amostras de AR (M1, M2), a fim de avaliar o potencial na extracao de biocomponentes. Os parâmetros medidos para as duas amostras de agua foram: Demanda Quimica de Oxigenio (DQO), nitrogenio, amonio, cromo, oxigenio dissolvido (DO), pH, condutividade, acidez volatil, fosforo, cloretos, solidos, cor e, alem disso, mesofilos, coliformes totais e estafilococos tambem foram quantificados. Diferencas significativas entre as amostras e um efeito do processamento do cafe nas caracteristicas avaliadas foram identificadas. M2 apresentou maior concentracao de OD, condutividade e mudanca de cor em relacao ao controle, enquanto M1 apresentou maior concentracao para os demais parâmetros. O cromo e o amonio estavam abaixo do limite de deteccao do teste utilizado; pelo contrario, o DQO foi superior ao regulamentado para as aguas domesticas. Na analise microbiologica, mesofilos foram encontrados em ambas as amostras, e M2 apresentou coliformes e estafilococos. Com o exposto, e evidente que o metodo de processamento do cafe afeta os parâmetros da qualidade das aguas residuais e, portanto, as metodologias de tratamento e / ou exploracao devem ser implementadas de acordo com as caracteristicas intrinsecas de cada processo.

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union.

Abstract: The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.

Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide.

Abstract: Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara” (IC) extract was obtained by aqueous extraction and freeze-drying. Proteins, amino acids, lipids, fatty acid profile, sugars, fiber, minerals, and vitamins were analyzed for its nutritional characterization. Acrylamide and caffeine were used as chemical indicators of safety. Colored compounds, also called melanoidins, their stability under 40 °C and in light, and their in vitro antioxidant capacity were also studied. A safe instant beverage with antioxidant properties was obtained to which the following nutritional claims can be assigned: “low fat”, “low sugar” “high fiber” and “source of potassium, magnesium and vitamin C”. For the first time, cascara beverage color was attributed to the presence of antioxidant melanoidins (>10 kDa). IC is a potential sustainable alternative for instant coffee, with low caffeine and acrylamide levels and a healthy composition of nutrients and antioxidants.

Recent Applications of the Electrocoagulation Process on Agro-Based Industrial Wastewater: A Review

Abstract: Agro-based final discharge is one of the major contributors to wastewater in the world. It creates high demand for efficient treatment. The electrocoagulation process can be used for agro-based wastewater treatment. The performance of the electrocoagulation process is based on several parameters, including the electrode materials, electrolysis time, current density, and electrolyte support. Agro-based industrial wastewater (AIW) treatment processes depend on the characteristics of the wastewater. The removal of organic content from various sources of AIW can reach up to more than 80%. Some studies show that the performance of the electrochemical process can be increased using a combination with other methods. Those other methods include biological and physical treatment. The results of previous research show that organic content and color can be degraded completely. The relationship between the energy consumption and operating cost was analyzed in order to show the efficiency of electrocoagulation treatment.

Coffee by-products

Abstract: The SUSCOFFEE Project (AGL2014-57239-R), Sustainable coffee production and consumption: Valorization of coffee waste into food ingredients, funded this work