Development of separation process for useful components from natural products

 While natural products have not been fully utilized due to their complex structures, there are high expectations for their potential value. In this laboratory, we aim to develop a process for separating useful and unnecessary components of natural products such as coffee, yuzu (citrus), hinoki (Japanese cypress), and rice bran, or to find high functionality in unused parts.

Development of separation process for useful components from natural products

 While natural products have not been fully utilized due to their complex structures, there are high expectations for their potential value. In this laboratory, we aim to develop a process for separating useful and unnecessary components of natural products such as coffee, yuzu (citrus), hinoki (Japanese cypress), and rice bran, or to find high functionality in unused parts.

1.Optimization of the decaffeination process from green coffee beans

Caffeine, one of the ingredients in coffee, has effects such as stimulating, relieving fatigue, and improving concentration, but there are also concerns about addiction and adverse effects on the fetus due to excessive intake. In recent years, many decaffeinated coffee products have been sold, but in the normal decaffeination process, caffeine and other important components that determine the original flavor of coffee are sometimes lost from the green coffee beans.

In this laboratory, we are investigating a highly efficient caffeine extraction method using supercritical CO2 for the decaffeination process, while minimizing the damage to the green coffee beans. At this time, we are using supercritical CO2 to extract caffeine from green coffee beans that have undergone an optimal pretreatment method, and we are also evaluating the taste of the coffee in cooperation with companies.

1.Optimization of the decaffeination process from green coffee beans
Caffeine, one of the ingredients in coffee, has effects such as stimulating, relieving fatigue, and improving concentration, but there are also concerns about addiction and adverse effects on the fetus due to excessive intake. In recent years, many decaffeinated coffee products have been sold, but in the normal decaffeination process, caffeine and other important components that determine the original flavor of coffee are sometimes lost from the green coffee beans.
 In this laboratory, we are investigating a highly efficient caffeine extraction method using supercritical CO2 for the decaffeination process, while minimizing the damage to the green coffee beans. At this time, we are using supercritical CO2 to extract caffeine from green coffee beans that have undergone an optimal pretreatment method, and we are also evaluating the taste of the coffee in cooperation with companies.