Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars

Nguyen, Thi Oanh; Cho, Eun Jin; Song, Younho; Oh, Chi Hoon; Funada, Ryo; Bae, Hyeun‐Jong

doi:10.1016/j.foodchem.2019.125120

Cited by 24 publications

(15 citation statements)

References 37 publications

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“…Flowers Beverages (tea): "coffee blossom tea" [16] Leaves Beverages (tea): "coffee leaf tea" [17][18][19][20][21] Coffee pulp Jam, juice, concentrate, jelly [22]; Coffee pulp flour for breads, cookies, muffins, squares, brownies, pastas, sauces and beverages [23]; spirits/ethanol [24] Husks, cascara, dried coffee cherries Beverages (tea) [25][26][27]; spirits [28,29]; qishr (mixture with spices) [30,31]; dietary fiber source [11,32]; extraction of caffeine [24] Beverages (tea): "coffee blossom tea" [16] Leaves Table 1. Main uses of coffee by-products in the food sector.…”

Section: Coffee By-product Possible Use As Foodmentioning

confidence: 99%

“…Coffee By-Product Possible Use as Food Flowers Beverages (tea): "coffee blossom tea" [16] Leaves Beverages (tea): "coffee leaf tea" [17][18][19][20][21] Coffee pulp Jam, juice, concentrate, jelly [22]; Coffee pulp flour for breads, cookies, muffins, squares, brownies, pastas, sauces and beverages [23]; spirits/ethanol [24] Husks, cascara, dried coffee cherries Beverages (tea) [25][26][27]; spirits [28,29]; qishr (mixture with spices) [30,31]; dietary fiber source [11,32]; extraction of caffeine [24] Beverages (tea): "coffee leaf tea" [17][18][19][20][21] Coffee pulp Flowers Beverages (tea): "coffee blossom tea" [16] Leaves Beverages (tea): "coffee leaf tea" [17][18][19][20][21] Coffee pulp Jam, juice, concentrate, jelly [22]; Coffee pulp flour for breads, cookies, muffins, squares, brownies, pastas, sauces and beverages [23]; spirits/ethanol [24] Husks, cascara, dried coffee cherries Beverages (tea) [25][26][27]; spirits [28,29]; qishr (mixture with spices) [30,31]; dietary fiber source [11,32]...…”

Section: Coffee By-product Possible Use As Foodmentioning

confidence: 99%

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A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Klingel

Kremer

Gottstein

et al. 2020

Foods

168

123

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The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as animal feed. The aim of this review is to provide an overview of novel coffee products in the food sector and their current legal classification in the European Union (EU). For this purpose, we have reviewed the literature on the composition and safety of coffee flowers, leaves, pulp, husk, parchment, green coffee, silver skin, and spent coffee grounds. Some of these products have a history of consumption in Europe (green coffee), while others have already been used as traditional food in non-EU-member countries (coffee leaves, notification currently pending), or an application for authorization as novel food has already been submitted (husks, flour from spent coffee grounds). For the other products, toxicity and/or safety data appear to be lacking, necessitating further studies to fulfill the requirements of novel food applications.

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Section: Coffee By-product Possible Use As Foodmentioning

confidence: 99%

Section: Coffee By-product Possible Use As Foodmentioning

confidence: 99%

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Klingel

Kremer

Gottstein

et al. 2020

Foods

168

123

View full text Add to dashboard Cite

show abstract

“…Consequently, coffee is now one of the most valuable products in the global economy. It is primarily produced by tropical and subtropical countries and is often their major export commodity …”

Section: Introductionmentioning

confidence: 99%

“…It is primarily produced by tropical and subtropical countries and is often their major export commodity. [1][2][3][4][5] Brazil is considered the world's largest coffee producer, with production exceeding 2698 million kilograms in 2017. 6 Brazilian coffee production concentrates on the varieties Coffea arabica L. and Coffea canephora Pierre ex Froehner, arabica and robusta, respectively.…”

Section: Introductionmentioning

confidence: 99%

Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression

et al. 2020

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BACKGROUND Coffee is a raw material of global interest. Due to its relevance, this work evaluated the performance of calibration models constructed from spectral data obtained using near‐infrared spectroscopy (FT‐NIR) to determine the pH values and acidity in coffee beans in a practical and non‐destructive way. Partial least squares regression was used during the calibration and the cross‐validation to optimize the number of latent variables. The predictive capacity of the spectral pre‐processing methods was also accessed. RESULTS The results obtained showed that the best methods of pre‐processing were the first derivative for the pH variable and the standard normal variate for the acidity, which produced models with correlations of 0.78 and 0.92, ratios of prediction to deviation of 2.061 and 2.966 and biases of −0.00011 and −0.152 to test set validation, respectively. The average errors between predicted and experimental values were lower than 7%. CONCLUSIONS FT‐NIR was successfully applied to predict properties related to the quality of coffee. The method was demonstrated to be a fast and non‐destructive tool which allows the rapid inline evaluation of samples facilitating industrial and commercial processing. © 2020 Society of Chemical Industry

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“…The development of an effective and selective method for bioactive compound extraction would be beneficial. Recent extraction methods have largely focused on finding a green method that minimizes the use of solvent and energy, and reduces wastes, such as subcritical water extraction, ultrasound extraction, microwave extraction, supercritical fluids extraction, and pressurized hot water extraction (PHWE) [ 26 , 27 , 28 , 29 , 30 , 31 , 32 ]. More recently, the enzyme-assisted extraction method has shown faster extraction, higher recovery, reduced solvent usage and lower energy consumption when compared to non-enzymatic methods [ 33 , 34 ].…”

Section: Introductionmentioning

confidence: 99%

A High-Yield Process for Production of Biosugars and Hesperidin from Mandarin Peel Wastes

et al. 2020

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In this research, novel biorefinery processes for obtaining value-added chemicals such as biosugar and hesperidin from mandarin peel waste (MPW) are described. Herein, three different treatment methods were comparatively evaluated to obtain high yields of biosugar and hesperidin from MPW. Each method was determined by changes in the order of three processing steps, i.e., oil removal, hesperidin extraction, and enzymatic hydrolysis. The order of the three steps was found to have a significant influence on the production yields. Biosugar and hesperidin production yields were highest with method II, where the processing steps were performed in the following order: oil removal, enzymatic hydrolysis, and hesperidin extraction. The maximum yields obtained with method II were 34.46 g of biosugar and 6.48 g of hesperidin per initial 100 g of dry MPW. Therefore, the methods shown herein are useful for the production of hesperidin and biosugar from MPW. Furthermore, the utilization of MPWs as sources of valuable materials may be of considerable economic benefits and has become increasingly attractive.

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Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars

Cited by 24 publications

References 37 publications

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression

A High-Yield Process for Production of Biosugars and Hesperidin from Mandarin Peel Wastes

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