{"id":809,"date":"2017-08-25T02:06:45","date_gmt":"2017-08-25T02:06:45","guid":{"rendered":"http:\/\/porttecafe.com\/blog\/?p=809"},"modified":"2017-08-25T02:06:45","modified_gmt":"2017-08-25T02:06:45","slug":"el-problema-del-desperdicio-en-la-produccion-de-cafe","status":"publish","type":"post","link":"https:\/\/porttecafe.com\/blog\/el-problema-del-desperdicio-en-la-produccion-de-cafe\/","title":{"rendered":"El problema del desperdicio en la producci\u00f3n de caf\u00e9"},"content":{"rendered":"<div style=\"padding-bottom:20px; padding-top:10px;\" class=\"hupso-share-buttons\"><!-- Hupso Share Buttons - http:\/\/www.hupso.com\/share\/ --><a class=\"hupso_counters\" href=\"http:\/\/www.hupso.com\/share\/\"><img decoding=\"async\" src=\"https:\/\/static.hupso.com\/share\/buttons\/lang\/es\/share-small.png\" style=\"border:0px; padding-top:2px; float:left;\" alt=\"Share Button\"\/><\/a><script type=\"text\/javascript\">var hupso_services_c=new Array(\"twitter\",\"facebook_like\",\"facebook_send\",\"google\",\"pinterest\",\"linkedin\");var hupso_counters_lang = \"es_LA\";var hupso_image_folder_url = \"\";var hupso_url_c=\"\";var hupso_title_c=\"El problema del desperdicio en la producci\u00f3n de caf\u00e9\";<\/script><script type=\"text\/javascript\" src=\"https:\/\/static.hupso.com\/share\/js\/counters.js\"><\/script><!-- Hupso Share Buttons --><\/div><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-810\" src=\"http:\/\/porttecafe.com\/blog\/wp-content\/uploads\/2017\/08\/desperdicio-de-cafe.jpg\" alt=\"\" width=\"600\" height=\"128\" srcset=\"https:\/\/porttecafe.com\/blog\/wp-content\/uploads\/2017\/08\/desperdicio-de-cafe.jpg 600w, https:\/\/porttecafe.com\/blog\/wp-content\/uploads\/2017\/08\/desperdicio-de-cafe-300x64.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>La eliminaci\u00f3n de las c\u00e1scaras \/ pulpa del caf\u00e9 representa una carga ambiental, especialmente debido a su composici\u00f3n qu\u00edmica, es decir, su contenido en cafe\u00edna y taninos. Por ejemplo, los taninos se consideran factores antinutricionales y son la raz\u00f3n por la que la cantidad de pulpa de caf\u00e9 en la alimentaci\u00f3n animal debe limitarse al 10%.<\/p>\n<p>Sin embargo, han sugerido otros m\u00e9todos para utilizar c\u00e1scaras de caf\u00e9 \/ pulpa, concretamente como fertilizantes, para compostaje o vermicompostaci\u00f3n, como biosorbentes, para producci\u00f3n de bioetanol o cafe\u00edna. Su contenido en taninos y az\u00facares fermentables los convierte en sustratos ideales para bioprocesos. Considerando que el \u00e1cido g\u00e1lico puede ser producido por hidr\u00f3lisis microbiana de \u00e1cido t\u00e1nico por la tanasa, secretada por microorganismos, la pulpa de caf\u00e9 ha sido sugerida como materia prima potencial para producir \u00e1cido g\u00e1lico mediante transformaci\u00f3n microbiana.<\/p>\n<p>La extracci\u00f3n y recuperaci\u00f3n de compuestos bioactivos, como \u00e1cidos fen\u00f3licos y compuestos relacionados, es una de las aplicaciones m\u00e1s prometedoras para valorizar estos subproductos. Tambi\u00e9n se ha estudiado la producci\u00f3n de productos de valor agregado, como enzimas, \u00e1cidos org\u00e1nicos, sabores y aromas.<\/p>\n<p>Adem\u00e1s, las estrategias que desintoxicaban las c\u00e1scaras de caf\u00e9 y la pulpa de sus compuestos fitot\u00f3xicos y factores antinutricionales, o al menos que los degradaban a un nivel plausiblemente seguro, condujeron a diferentes posibilidades de uso, como biofertilizante, alimento o incluso como sustrato para la producci\u00f3n de setas comestibles.<\/p>\n<p>Por ejemplo, se prob\u00f3 la desintoxicaci\u00f3n biol\u00f3gica de la c\u00e1scara de caf\u00e9 mediante hongos filamentosos utilizando un sistema de fermentaci\u00f3n en estado s\u00f3lido en el que se utiliz\u00f3 la c\u00e1scara de caf\u00e9 como \u00fanica fuente de carbono y nitr\u00f3geno. El LPB-79 mostr\u00f3 grandes resultados en la degradaci\u00f3n de cafe\u00edna y taninos (87% y 65%, respectivamente), obtenidos en 6 d\u00edas (pH = 6,0; humedad: 60%). Con P. chrysosporium BK, se obtuvieron tasas de degradaci\u00f3n m\u00e1ximas de 70,8% y 45% para la cafe\u00edna y taninos, respectivamente, en 14 d\u00edas (pH = 5,5; humedad: 65%). Una cepa de Aspergillus, aislada de la c\u00e1scara de caf\u00e9, mostr\u00f3 la mejor formaci\u00f3n de biomasa en medio de extracto de c\u00e1scara de caf\u00e9. Los ensayos de optimizaci\u00f3n se llevaron a cabo utilizando un dise\u00f1o factorial y experimentos de respuesta superficial con Aspergillus sp. Las mejores tasas de desintoxicaci\u00f3n alcanzaron 92% para la cafe\u00edna y 65% para los taninos. Estos resultados mostraron buenas perspectivas de uso de estas cepas f\u00fangicas, en particular Aspergillus sp., Para la destoxificaci\u00f3n de la c\u00e1scara del caf\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La eliminaci\u00f3n de las c\u00e1scaras \/ pulpa del caf\u00e9 representa una carga ambiental, especialmente debido a su composici\u00f3n qu\u00edmica, es decir, su contenido en cafe\u00edna y taninos. Por ejemplo, los taninos se consideran factores antinutricionales y son la raz\u00f3n por &hellip; <a href=\"https:\/\/porttecafe.com\/blog\/el-problema-del-desperdicio-en-la-produccion-de-cafe\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":810,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[233],"tags":[270],"class_list":["post-809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-procesos-de-cafe","tag-desperdicio-de-cafe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El problema del desperdicio en la producci\u00f3n de caf\u00e9 - Portte cafe<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/porttecafe.com\/blog\/el-problema-del-desperdicio-en-la-produccion-de-cafe\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El problema del desperdicio en la producci\u00f3n de caf\u00e9 - Portte cafe\" \/>\n<meta property=\"og:description\" content=\"La eliminaci\u00f3n de las c\u00e1scaras \/ pulpa del caf\u00e9 representa una carga ambiental, especialmente debido a su composici\u00f3n qu\u00edmica, es decir, su contenido en cafe\u00edna y taninos. 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