Coffee by-products derived resources. A review

Hoseini, Marziyeh; Cocco, Stefania; Casucci, Cristiano; Cardelli, Valeria; Corti, Giacomo

doi:10.1016/j.biombioe.2021.106009

Cited by 46 publications

(15 citation statements)

References 96 publications

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“…5,6 Solid waste from cherry pulp was not well-managed leading to the threat of environmental pollution. 7 Nevertheless, the solid waste can be utilized for multiple purposes such as bioethanol, 8 biogas, 9 compost, 10 and feedstuffs. 11,12 Coffee by-products consist of cascara, coffee pulp, coffee husk, coffee silverskin, and coffee parchment.…”

Section: Introductionmentioning

confidence: 99%

Coffee by-products as the source of antioxidants: a systematic review

et al. 2022

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Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this systematic review was to evaluate antioxidant activity of coffee by-products obtained from different coffee variants (arabica and robusta) and processing methods. Methods: The systematic review was conducted as of May 29, 2021 for records published within the last ten years (2011–2021) using seven databases: Embase, Medline, BMJ, Web of Science, Science Direct, Cochrane, and PubMed. Data on type of specimen, processing methods, and antioxidant activities were collected based on PRISMA guidelines. Results: Our data suggested that aqueous extract was found to be the most common processing method used to obtain the antioxidant from various coffee by-products, followed by methanol and ethanol extract. A variety of antioxidant properties ranging from strong to low activity was found depending on the variety, type of coffee by-products (cascara, pulp, husk, silverskin, and parchment), and processing technique. Fermentation employing proper bacteria was found effective in improving the yield of bioactive compounds resulting in higher antioxidant capacity. Applications in feedstuffs, foods, beverages, and topical formulation are among the potential utilization of coffee by-products. Conclusion: Coffee by-products contain bioactive compounds possessing antioxidant properties which could be used as additives in foods, beverages, and cosmetics. In particular, their benefits in skin care products require further investigation.

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Section: Introductionmentioning

confidence: 99%

Coffee by-products as the source of antioxidants: a systematic review

et al. 2022

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“…Coffee is one of the main traded crops and the second most consumed beverage worldwide [ 73 , 74 ]. The coffee plant belongs to the genus Coffea L., which comprises more than 100 species, but only Coffea arabica (Arabica coffee) and Coffea canephora (Robusta coffee) are of commercial and economic importance [ 72 , 75 ]. After harvesting, coffee cherries undergo processing (dry, semi-wet, or wet) to separate the coffee beans (green or raw) from the fruit and reduce their moisture content (up to 10–12%).…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

“…Likewise, it facilitates coffee beans transportation without a loss of quality [ 76 , 77 ]. In the international market, the leading coffee exporting countries are Brazil, Vietnam, Indonesia, Colombia, and Ethiopia [ 75 , 78 ].…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

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“…The obtained results indicated the coffee husks served an important role in reducing serum lipids (Table 8). The coffee husks powder is a complex mixture contains several bioactive compounds including caffeine, polyphenols, and diterpenes that affect serum lipids (Hoseini et al, 2021). After two months of coffee husks powder intake, caffeine from the husks elevated the breakdown of fat cells and fat oxidation in vivo through lipolysis in fat cells and the release of catecholamines, thereby inhibiting weight gain and body fat accumulation in animals (Zheng et al, 2004;Lee et al, 2017).…”

Section: Serum Lipid Profile Of Rats Administered Experimental Dietsmentioning

confidence: 99%

“…But recently, many studies have been carried out to use coffee husks in other fields such as silage, aerobic composting, animal feed, vermiculture, production of biogas, vinegar, biopesticides, enzymes, single-cell protein, probiotics, food industries, and pharmaceutical industries because it contains high levels of caffeine, bioactive compounds with antioxidant activity, and dietary fiber (Mennini, 2013;Rebollo-Hernanz et al, 2021). The coffee husks contains three important compounds that affect the body (Hoseini et al, 2021): Caffeine increases weight loss by encouraging heat production and lipid peroxidation in the body, diterpenes exert anti-inflammatory effects (Bidel and Tuomilehto 2013;Meng et al, 2013), and chlorogenic acid impact glucose metabolism by preventing hepatic glucose-6phosphatase activity and inhibition of glucose absorption in the small intestine by preventing glucose-6-phosphate translocase 1 as well (Naveed et al, 2018). For many years, many studies carried out to investigate the relationship between obesity and caffeine.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Coffee Husks to Prepare Functional Products

2021

SCUJ

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Coffee husks are a by-product resulting from dehulling the coffee cherries during dry processing. Our study aimed to investigate the effect of coffee husks on hyperlipidemic rats and utilization it to prepare the balady bread loaves as a function product. For this purpose, 25 albino rats were divided to 5 subgroups and fed on a high fat diet with different levels of coffee husks. After two months, the lipid profile showed a reduction in total cholesterol, LDL-C, VLDL-C, and an increase in HDL-C which recorded 117.41, 24.46, and 47.46 mg/dl respectively, at 15% coffee husks replacement. Balady bread was prepared by wheat flour (82% extraction rate) with 5, 10, 15, and 20% coffee husks level. The bread was evaluated by 15 panelists for sensory evaluation. All samples were acceptable and good except 20 % coffee husks. These results were confirmed by analyzing the texture of the bread in the lab. In addition, the paper valued the coffee husks as antioxidant source as showed by different antioxidant activity assays (DPPH, ABTS, and FRAB). The DPPH, ABTS, and FRAP were 207.254, 2.054, and 0.832 g Trolox/g sample, respectively. Generally, the coffee husks have a potential effect in improving lipid profile of hyperlipidemic rats and a good source for making a new functional food product.

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Coffee by-products derived resources. A review

Cited by 46 publications

References 96 publications

Coffee by-products as the source of antioxidants: a systematic review

Coffee by-products as the source of antioxidants: a systematic review

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Utilization of Coffee Husks to Prepare Functional Products

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