Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283

Abstract

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on dried coffee husk (cascara) from Coffea arabica L. as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF comprises the skin (exocarp), pulp (mesocarp), mucilage (pectin), parchment (endocarp) and a portion of the silver skin of the coffee fruit, and consists mainly of digestible carbohydrates, dietary fibre and water. The Panel considers that there are no safety concerns regarding the stability of the NF if the NF complies with the proposed specification limits during its entire shelf‐life. The NF as such will not be consumed, instead, beverages produced with the infusion of the NF in water will be available to consumers. Considering an 100% extraction of caffeine from the NF to the beverage, the specification limit set for caffeine and the proposed use levels, the maximum concentration of caffeine in infusions produced using the NF could be up to 600 mg/L of drink, a concentration comparable to those in coffee beverages. The Panel notes that consumption of beverages produced using the NF will add significantly to the total dietary intake of caffeine of the general population. The consumption of beverages containing caffeine is not recommended for children, pregnant or breast‐feeding women if the caffeine content exceeds 150 mg/L. Taking into account the nature of the NF, the history of use of the NF as food and the proposed uses and use levels, the Panel considers that no toxicological studies are required on the NF. The risk of allergic reactions to the NF is considered low. The Panel concludes that the NF, dried husk of the fruit of Coffea arabica L., is safe under the proposed conditions of use.

The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder

“…Normal plasma caffeine concentrations are 10-50 µM [74], and physiological concentrations of caffeine are normally less than 70 µM [75]; thus, the supraphysiological caffeine concentration of the samples would be active. Based on the EFSA information, "the maximum concentration of caffeine in infusions produced using the novel food could be up to 600 mg/L of drink, a concentration comparable to those in coffee beverages" [76]. Therefore, the caffeine concentrations of the samples would be within the safe range.…”

Valorization of Coffee Silverskin Using Extraction Cycles and Water as a Solvent: Design of Process

“…Due to the recent growing interest in sustainability and environmentally friendly actions, numerous researchers and producers are investing in developing novel approaches to valorize coffee-making-related byproducts. The latter copious waste can be used for animal feed [ 1 , 3 , 8 ], developing new materials [ 1 , 3 , 12 ], producing biofuels [ 1 , 3 , 6 , 8 ], formulating natural aromas [ 7 , 8 ], or isolating active compounds, which can further be used as ingredients for the food, cosmetic, nutraceutical, or pharmaceutical industries [ 1 , 7 , 13 ]. Such practices can significantly contribute to increasing the profitability of the coffee industry and establish the concept of a circular economy.…”

“…Multiple studies have also been conducted to determine the benefits and the safety of this product for human consumption [ 24 , 25 , 26 , 27 ]. Epidemiological research studies have already associated the bioactive fraction of coffee silverskin with antioxidative, prebiotic, neuroprotective, and antimicrobial activities [ 1 , 13 , 15 , 24 , 26 ].…”

Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

“…In recent years, Cascara has attracted more and more attentions from consumers due to its various biological activities, and has been considered a novel drink in the United States and Indonesia (Arpi et al., 2021). The European Food and Safety Authority (EFSA) confirmed the safety of Cascara as a novel food (EFSA Panel on Nutrition et al., 2022). Coffee pulp is rich in protocatechuic acid, chlorogenic acid, gallic acid, and rutin, thereby possessing high antioxidant activity (Heeger et al., 2017).…”