Applications of Compounds from Coffee Processing By-Products

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-prom...

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Bibliographic Details
Published in:Biomolecules (Basel, Switzerland) Switzerland), 2020-08, Vol.10 (9), p.1219
Main Authors: Iriondo-DeHond, Amaia, Iriondo-DeHond, Maite, Del Castillo, María Dolores
Format: Article
Language:English
Subjects:
Acrylamide
Agricultural wastes
Antioxidants
By products
Caffeine
Chemical composition
Cholesterol
Coffee
Coffee - chemistry
coffee by-products
Coffee industry
Diabetes
Enzymes
Food
food applications
Food waste
Glucose
Gluten
health-promoting compounds
Literature reviews
market products
Metabolism
Mucilage
Mycotoxins
Nutrients
Obesity
Oxidative stress
Refuse Disposal
Review
Safety
Skin
Triglycerides
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Summary: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.
ISSN:2218-273X
2218-273X
DOI:10.3390/biom10091219