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Coffee silverskin fermentation in a single step for sustainable production of carbohydrate-based mixture rich in pectic oligosaccharides

2026Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosEngenharia e Tecnologia::Biotecnologia Industrial
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorCordeiro, Ana
dc.contributor.authorFernandes, Andreia
dc.contributor.authorFerreira, Andreia S.
dc.contributor.authorCoelho, Elisabete
dc.contributor.authorCoimbra, Manuel A.
dc.contributor.authorPeres, António M.
dc.contributor.authorRodrigues, Lígia R.
dc.contributor.authorAmorim, Cláudia
dc.date.accessioned2026-06-05T13:57:26Z
dc.date.available2026-06-05T13:57:26Z
dc.date.issued2026
dc.description.abstractA competitive single-step fermentation using Bacillus subtilis 3610 was developed to convert coffee silverskin (CSS) into an oligosaccharide-rich carbohydrate mixture, mainly composed by pectic oligosaccharides (POS). CSS is an abundant by-product of the coffee industry, and POS are widely reported as emerging prebiotics, motivating sustainable production processes from agro-industrial by-products. In this study, OS were produced using CSS and CSS-derived pellets (CP) via a single-step fermentation leveraging the native pectinolytic activity of B. subtilis 3610. CP consistently outperformed CSS, achieving higher yields of reducing sugars at the optimal time (YRSₘₐₓ). After optimisation, a YRSₘₐₓ of 162 ± 7 mg·g⁻¹ was obtained at 8 h, 45°C and pH 7.0, with 10 g·L⁻¹ CP. The combined hydrolysis of CP with commercial xylanase and pectinase led to a synergetic activity potentially occurring during fermentation, where xylanase may disrupt cell walls to release pectin, while pectinase hydrolyses it into POS. Under optimal conditions, single-step fermentation achieved a significantly higher YRSmax than the combined enzymatic hydrolysis (141 ± 6 mg·g⁻¹ at 12 h, 1 U·mL−1 per enzyme). In aerated 3.2 L bioreactors, CP fermentation showed comparable performance to shaken-flask assays (YRSₘₐₓ 162 ± 2 vs. 162 ± 7 mg·g⁻¹; Pₘₐₓ 9.3 ± 0.1 vs. 9 ± 1 mg·g−1·h−1, respectively). The carbohydrate-based mixture obtained at optimal time contained a higher content of POS (uronic acids 78.8%mol) with a neutral xyloglucan-derived fraction. This study reinforces single-step fermentation as a simplified and competitive process for carbohydrate-based mixtures that avoid enzyme purchase. © 2026 The Author(s). Published by Elsevier Ltd on behalf of Institution of Chemical Engineers.eng
dc.description.sponsorshipThis work was funded by Fundação para a Ciência e a Tecnologia (FCT, Portugal). CA acknowledges the Junior Researcher Contract CEECIND/00293/2020, and AC acknowledges the PhD scholarship UI/BD/153689/2022. This study was also supported by FCT through the strategic funding of CIMO (UID/00690/2025 and UID/PRR/00690/2025), CEB (UIDB/04469/2020), the Associate Laboratory SusTEC (LA/P/0007/2020), the Associate Laboratory LABBELS (LA/P/0029/2020), and the Associate Laboratory for Green Chemistry—Clean Technologies and Processes (UID/50006/2025 and LA/P/0008/2020).
dc.identifier.citationCordeiro, Ana; Fernandes, Andreia; Ferreira, Andreia S.; Coelho, Elisabete; Coimbra, Manuel A.; Peres, António M.; Rodrigues, Lígia R.; Amorim, Cláudia (2026). Coffee silverskin fermentation in a single step for sustainable production of carbohydrate-based mixture rich in pectic oligosaccharides. Food and Bioproducts Processing. ISSN 0960-3085. 157, p. 1-11
dc.identifier.doi10.1016/j.fbp.2026.04.001
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10198/36841
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationCIMO - Mountain Research Center - UID/PRR/00690/2025
dc.relationMountain Research Center - UID/00690/2025
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationAssociate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationDevelopment of a sustainable XOS production bioprocess from olive pomace - UI/BD/153689/2022
dc.relation.ispartofFood and Bioproducts Processing
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAgro-industrial by-products
dc.subjectPrebiotic carbohydrates
dc.subjectSingle-step fermentation
dc.subjectBioprocess optimization
dc.titleCoffee silverskin fermentation in a single step for sustainable production of carbohydrate-based mixture rich in pectic oligosaccharideseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/PRR/00690/2025
oaire.awardNumberUID/00690/2025
oaire.awardNumberUIDB/04469/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardNumberLA/P/0029/2020
oaire.awardNumberLA/P/0008/2020
oaire.awardNumberUI/BD/153689/2022
oaire.awardTitleCIMO - Mountain Research Center - UID/PRR/00690/2025
oaire.awardTitleMountain Research Center - UID/00690/2025
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleAssociate Laboratory on Biotechnology, Bioengineering and microELectromechanical Systems
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleDevelopment of a sustainable XOS production bioprocess from olive pomace - UI/BD/153689/2022
oaire.awardURIhttp://hdl.handle.net/10198/36356
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0029%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.awardURIhttps://doi.org/10.54499/UI/BD/153689/2022
oaire.citation.endPage11
oaire.citation.startPage1
oaire.citation.titleFood and Bioproducts Processing
oaire.citation.volume157
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamUNIVERSIDADE DO MINHO (UMinho)
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNamePeres
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridI-8470-2012
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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