Preparation of Pectin Films from Coffee Cherry and Its Antibacterial Activity
DOI:
https://doi.org/10.48048/tis.2021.34Keywords:
Coffee cherry pectin, Low methoxyl pectin (LMP), Antibacterial activity, Pectin filmAbstract
This study aimed to utilize the waste from the coffee bean production process as high value-added material. Pectin extracted from the coffee pulp was classified as low methoxyl pectin (LMP) with the Degree of Esterification (DE) at 33.33 % For further application or upscaling production, the coffee pulp was boiled to retrieve the highest yield at 15.68 g/100 g DW. The antimicrobial assays of crude pectin via minimum inhibition concentration (MIC) showed that coffee pectin could inhibit the growth of Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin exhibited the inhibition only slightly. The pectin film from the coffee pectin blended with the commercial apple pectin also exhibited antimicrobial activity against S. aureus TISTR 1466. This study shows that coffee pectin could be an alternative material for antibacterial film and other applications.
HIGHLIGHTS
- Pectin extracted from the coffee pulp by this extraction method is classified as low methoxyl pectin with the degree of esterification (DE) at 33.33 % which retrieve the highest yield at 15.68 g/100 g DW of coffee pulp
- The minimum inhibition concentration (MIC) of the coffee pectin against Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin did not exhibit antimicrobial activity
- The pectin film from the coffee pectin 5 % blended with the commercial apple pectin also exhibited antimicrobial activity against aureus TISTR 1466
- Given its antibacterial activities, as well as the ability to form film, coffee pectin could be potentially used for application in biomedical or pharmaceutical fields. Importantly, pectin from the coffee pulp could add more value to coffee by-products
GRAPHICAL ABSTRACT
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