Investigation of Changes of Antioxidant Properties of Coffee through Fermentation by Using Saccharomyces Cerevisiae and Bacillus Subtilis

Authors

  • Yen Nhi Dinh International University, Vietnam National University, Ho Chi Minh City, Vietnam
  • Quang Duy Nguyen https://www.researchgate.net/profile/Duy-Nguyen-170
  • Hong Phu Le International University, Vietnam National University, Ho Chi Minh City, Vietnam

Corressponding author's email:

lhphu@hcmiu.edu.vn

DOI:

https://doi.org/10.54644/jte.70B.2022.1174

Keywords:

Coffee, Coffee fermentation, Antioxidant properties, Bacillus subtilis, Saccharomyces cerevisiae

Abstract

The study was carried out to investigate the changes of antioxidant properties and quality of green coffee beans fermented by using Bacillus subtilis and Saccharomyces cerevisiae as starter cultures in sugarcane and banana juice at different times fermentation. The fermentations were conducted with different juice concentrations for different fermentation times 24, 48, and 72 hours at room temperature. Antioxidant properties were determined by Folin-Ciocalteu reagent for the determination of total phenolic content, DPPH assay for the determination of antioxidant capacity, and colorimetric method used for determination of total flavonoid content. As a result, coffee fermentation at 10oBrix, 107 cells/mL for each type of microbe, and the time (48 hours) had a positive effect on antioxidant properties. However, there was not a significant difference in terms of antioxidant properties between fermented and original coffee beans at optimal conditions. Therefore, antioxidant properties were dramatically reduced during the early stages of fermentation, but it was shown to be able to overcome it through this study.  This study is a premise to applying microbial products through fermentation to create a coffee with high antioxidant activity compared to conventional coffee products.

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Author Biographies

Yen Nhi Dinh, International University, Vietnam National University, Ho Chi Minh City, Vietnam

Dinh Yen Nhi ungraduated at Food Technology Department at International University _ Vietnam National University, Ho Chi Minh City. She is the author of two papers related to the effect of coffee processing to antioxidant properties and sensory profile; application of the digestive bioprocessing model on coffee fermentation. She is teaching assistance for Enzyme and Food Fermentation, Technology of Coffee, Tea, and Cocoa classes. She has supported the coffee flavor research.

Quang Duy Nguyen, https://www.researchgate.net/profile/Duy-Nguyen-170

Nguyen Quang Duy is a lecturer at the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education (HCMUTE), Vietnam. He received his Bachelor of Engineering and Master of Engineering by research from International University – Vietnam National University in Ho Chi Minh City in 2016 and 2019, respectively. His background focuses on microbial enzymes and their application on industrial plants, such as coffee, tea and cocoa. The researches aim to increase nutritional and added value to those products as well as innovate new food products in the market. He is the author and co-author of more than ten scientific papers which published in the international as well as national journals. He has experience in doing research, conducting projects and especially in technology transfer from 2014 until now.

Hong Phu Le, International University, Vietnam National University, Ho Chi Minh City, Vietnam

Le Hong Phu currently works at International University _ Vietnam National University Ho Chi Minh City as a role as an associate professor for Food Technology Field. He received his bachelor’s degree in biology from University of Science _ Vietnam National University, Ho Chi Minh City in 2000.  He received his master and Ph. D degrees in Biochemistry from University of Science _ Vietnam National University, Ho Chi Minh City in 2003, 2012, respectively. He was promoted to associate professor in 2017. His research areas cover applied biochemistry, applied microbiology, as well as functional food. He is the author of nearly 50 international and national articles and the leader of 4 transfer research projects. He has successfully guided more than 100 students and graduates in Food Technology and Biotechnology. The articles are focused on objects such as coffee, pepper, cocoa, and others such as ginseng and algae that are being cultivated in the central provinces and the Central Highlands in Vietnam. Other research is aimed at producing convenient functional products that can be used immediately, such as instant tea. He focuses on research on fermentation conditions for the production of fermented coffee with microbes, using a combination of enzymes to process the extraction with high efficiency, as well as peel off the skins in the production of white pepper, honey coffees.

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Published

28-06-2022

How to Cite

[1]
Y. N. Dinh, Q. D. Nguyen, and H. P. Le, “Investigation of Changes of Antioxidant Properties of Coffee through Fermentation by Using Saccharomyces Cerevisiae and Bacillus Subtilis”, JTE, vol. 17, no. Special Issue 01, pp. 72–79, Jun. 2022.

Issue

Vol. 17 No. Special Issue 01 (2022)

Section

Research Article

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