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<p>Coffee pulp is a major by-product of coffee green bean processing. This study evaluated the influence of the ratio of coffee pulp to water and fermentation conditions on the physicochemical properties and sensory quality of the resulting product. The results showed that increasing the mixing ratio of fruit pulp to water from 1:2 to 1:4 (g/g) did not significantly affect the growth of <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) or the sensory quality of the product. However, higher dilution caused a reduction in the antioxidant activity of the product. Fermentation temperatures between 29 and 33&#xa0;°C and 37&#xa0;°C, and fermentation times ranging from 24 to 72&#xa0;h, were favorable for the growth of <i>L. plantarum</i>. In contrast, incubation at 37&#xa0;°C for extended periods decreased the levels of bioactive compounds as well as the organoleptic properties of the coffee pulp fruit juice. The optimal fermentation conditions were a fruit pulp-to-water ratio of 1:2 (g/g) and fermentation for 48&#xa0;h at room temperature. Under these conditions, the product achieved high sensory acceptance (7.77/9 points), an <i>L. plantarum</i> count of 7.92 log CFU/mL, and antioxidant activity of 162.92&#xa0;mg/100&#xa0;mL. These findings suggest that coffee pulp can be utilized to produce a functional beverage containing beneficial probiotics and bioactive compounds, promoting consumer health.</p>

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Surival of Lactiplantibacillus plantarum, metabolism of physicochemical properties, and sensory quality of coffee pulp fruit juice during fermentation

  • 期刊论文

  • 发表日期：

    2025年12月3日

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  • Thi-Ngoc-Diep Duong,
  • Thu-Huong Pham,
  • Quang-Binh Hoang

摘要

Coffee pulp is a major by-product of coffee green bean processing. This study evaluated the influence of the ratio of coffee pulp to water and fermentation conditions on the physicochemical properties and sensory quality of the resulting product. The results showed that increasing the mixing ratio of fruit pulp to water from 1:2 to 1:4 (g/g) did not significantly affect the growth of Lactiplantibacillus plantarum (L. plantarum) or the sensory quality of the product. However, higher dilution caused a reduction in the antioxidant activity of the product. Fermentation temperatures between 29 and 33 °C and 37 °C, and fermentation times ranging from 24 to 72 h, were favorable for the growth of L. plantarum. In contrast, incubation at 37 °C for extended periods decreased the levels of bioactive compounds as well as the organoleptic properties of the coffee pulp fruit juice. The optimal fermentation conditions were a fruit pulp-to-water ratio of 1:2 (g/g) and fermentation for 48 h at room temperature. Under these conditions, the product achieved high sensory acceptance (7.77/9 points), an L. plantarum count of 7.92 log CFU/mL, and antioxidant activity of 162.92 mg/100 mL. These findings suggest that coffee pulp can be utilized to produce a functional beverage containing beneficial probiotics and bioactive compounds, promoting consumer health.