Resumen

PENUELA-MARTINEZ, AIDA-ESTHER,; TIBADUIZA-VIANCHA, CARLOS-ALFONSO,; MORCILLO, CAMILO-ANDRÉS,  y  RESTREPO-RIVERA, MARIA-VALENTINA,. Enzymatic mucilage degradation from Coffea arabica L., for washed coffee production. Rev.Bio.Agro [online]. 2021, vol.19, n.2, pp.170-183.  Epub 30-Jun-2021. ISSN 1692-3561.  https://doi.org/10.18684/bsaa.v19.n2.2021.1848.

The coffee mucilage elimination requires the pectin degradation, often performed by natural fermentation, which is indeed an important stage to obtain washed coffees. Fermentation represents a large part of the wet coffee processing time, which causes a delay to obtaining the product, especially in the peak production seasons. Therefore, the use of pectinases is important to accelerate mucilage degradation and improve the efficiency in this stage. However, the effects by application in concentrations lower than those recommended and the recycling of the fluids obtained to new batches of coffee, are unknown in the coffee fermentation process and the quality of the beverage. To determine this effect, a Random Block experimental Design was conducted in a 2x3 + 1 factorial arrangement, with two levels of enzyme concentrations and three application cycles, original enzyme and recirculation. The control treatment was the traditional fermentation. Anova and Tukey tests were performed when significant effect was found. Temperature in the coffee masses of the treatments, ranged between 22 and 27 °C and the pH between 5,6 and 3,5. The results indicated differences in the degradation time, which was reduced, between 79 and 85% in the first use, and between 22 and 23 % in the first re-use, compared to the control. The coffee cup quality did not show significant differences, with SCA scores varying between 81,18 and 81,80. Characteristics such as pH, viscosity and volume of the drained fluids varied according to the concentration and number of recirculations of the enzyme, obtaining a higher volume as well as lower viscosity and acidity for those resulting from the first application. The use of this pectinase is an alternative to accelerate degradation of coffee mucilage, since its use does not affect the quality.

Palabras clave : Coffee; Mucilage; Pectin; Enzymatic Degradation; Pectinase; Removal Time; Natural Fermentation; Drained Fluids; Viscosity; Sensory Quality.

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