Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Moreno, Josefina; Cozzano, Sonia; Pérez, Ana Mercedes; Arcia, Patricia; Curutchet, Arnaud

doi:10.12691/jfnr-7-9-2

Cited by 26 publications

(21 citation statements)

References 39 publications

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“…The crude fibre content of the coffee pulp powder was ~18% and remained stable either before or after extraction. In other works, dried coffee pulp obtained from the residue of wet processing is widely used as a source of dietary fibre (33.6%) [ 28 , 29 ]. The dietary fibre in the soluble type of carbohydrate is run off during the extraction process, particularly when a highly polar solvent is used [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications

Sangta

Wongkaew

Tangpao

et al. 2021

Plants

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Coffee pulp is one of the most underutilised by-products from coffee processing. For coffee growers, disposing of this agro-industrial biomass has become one of the most difficult challenges. This study utilised this potential biomass as raw material for polyphenolic antifungal agents. First, the proportion of biomass was obtained from the Arabica green bean processing. The yield of by-products was recorded, and the high-potency biomass was serially extracted with organic solvents for the polyphenol fraction. Quantification of the polyphenols was performed by High Performance Liquid Chromatography (HPLC), then further confirmed by mass spectrometry modes of the liquid chromatography–quadrupole time-of-flight (QTOF). Then, the fraction was used to test antifungal activities against Alternaria brassicicola, Pestalotiopsis sp. and Paramyrothecium breviseta. The results illustrated that caffeic acid and epigallocatechin gallate represented in the polyphenol fraction actively inhibited these fungi with an inhibitory concentration (IC50) of 0.09, 0.31 and 0.14, respectively. This study is also the first report on the alternative use of natural biocontrol agent of P. breviseta, the pathogen causing leaf spot in the Arabica coffee.

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Section: Resultsmentioning

confidence: 99%

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications

Sangta

Wongkaew

Tangpao

et al. 2021

Plants

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“…In 2015, Ramirez Velez and Jaramillo Lopez patented the extraction of honey or flour from coffee cascara for its use in products for human or animal consumption, drugs and cosmetics or as a raw material for the production of alcohol for fuel (ethanol) [ 88 ]. On the other hand, dry coffee cascara has also been proposed for its use in the development of high-fiber salty cookies [ 89 ]. These cookies were enriched with phenolic compounds that possessed antioxidant capacity.…”

Section: Food Applications Of Coffee Processing By-productsmentioning

confidence: 99%

Applications of Compounds from Coffee Processing By-Products

Iriondo‐DeHond

Iriondo-DeHond²,

Castillo

2020

Biomolecules

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To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

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“…The coffee pulp (CP) is one of the coffee by-products obtained during the wet processing of coffee beans, and it represents 29% dry weight of the whole cherry [8,9]. Coffee pulp composition includes dietary fiber (57%), carbohydrates (20%), protein (11%), and fat (3%), as well as valuable bioactive compounds [3,10].…”

Section: Introductionmentioning

confidence: 99%

“…Although both by-products have been used for different purposes, such as animal feed or fertilizers, a promising green application is their utilization as new sustainable food ingredients with beneficial properties for health. The CS and the CP have been declared safe ingredients, and their characteristics and composition make them a potential source of nutrients and beneficial compounds [5,10]. Previous studies have established a relationship between phytochemicals from both the CS and the CP and the regulation of biomarkers of metabolic syndrome [3,7,11,12].…”

Section: Introductionmentioning

confidence: 99%

Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: A comparative approach.

Braojos

Rebollo‐Hernanz

Cañas

et al. 2021

Proceedings of 1st International Electronic Conference on Biomedicine

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New sustainable ingredients with beneficial properties for health are a main goal for the food industry. In this regard, the cocoa shell (CS) and the coffee pulp (CP), by-products from the coffee and cocoa industry produced worldwide in large amounts, are suitable candidates. We previously stated that these by-products are sources of phytochemicals and dietary fiber with potential hypolipidemic properties. This study aimed to assess the hypolipidemic properties of CS and CP after simulated gastrointestinal digestion. The capacities of the residual fraction of each digestion phase to bind bile salts and cholesterol and inhibit the lipase activity were measured to establish the in vitro hypolipidemic properties of both by-products. Furthermore, the digested fractions’ effect on lipid accumulation was evaluated in the HepG2 cell line. From results, the CS showed a higher ability to bind cholesterol (4–24%) and bile salts (2–3%) in gastric and colonic phases. Meanwhile, during the gastrointestinal phase, CP showed a greater capacity to bind cholesterol (1–13%) and bile salts (2%). The capacity to inhibit lipase activity was more accentuated in the CS in gastrointestinal digestion (16%) whereas during gastric digestion in the CP (11%). Likewise, the digested fractions of both by-products (100 µg/mL) significantly alleviated the accumulation of fat (17–20%) in the HepG2 cell model after the stimulation of cells with palmitic acid. This comparative approach suggests that both by-products exhibit similar hypolipidemic properties after in vitro digestion. This research supports the revalorization of cocoa and coffee by-products as food ingredients and nutraceuticals with potential health benefits in preventing chronic metabolic diseases. due to their remarkable hypolipidemic properties.

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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality

Cited by 26 publications

References 39 publications

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications

Recovery of Polyphenolic Fraction from Arabica Coffee Pulp and Its Antifungal Applications

Applications of Compounds from Coffee Processing By-Products

Hypolipidemic properties of cocoa and coffee by-products after simulated gastrointestinal digestion: A comparative approach.

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