Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery

Abstract Green coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable hazardous solvents for defatting protein-rich cake before subsequent protein extraction. To replace use enable simultaneous lipids proteins green beans at reduced water usage, a multistage countercurrent process was scaled up 0.05 to 1.14 kg evaluated regarding extractability, physicochemical functional properties extracted protein, recovery. Enzymatic increased extractability ~13% while achieving similar when not enzymes (55%). Proteolysis resulted in release smaller with surface hydrophobicity higher solubility acidic pH (3.0–5.0). The changes observed due proteolysis formation emulsions resistance against enzymatic chemical demulsification strategies, enhancing recovery (48.6–51.0%). did alter high vitro digestibility (up 99%) or their emulsifying most values evaluated. However, reduce foaming hydrolysates compared larger molecular weight proteins. These findings revealed impact conditions on structural modifications altering functionality synergistic strategies oil, paving way development structure–function processes effectively produce desired functionality.