Loading…
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...
Saved in:
Published in: | Biomolecules (Basel, Switzerland) Switzerland), 2020-08, Vol.10 (9), p.1219 |
---|---|
Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | cdi_FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43 |
---|---|
cites | cdi_FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43 |
container_end_page | |
container_issue | 9 |
container_start_page | 1219 |
container_title | Biomolecules (Basel, Switzerland) |
container_volume | 10 |
creator | Iriondo-DeHond, Amaia Iriondo-DeHond, Maite Del Castillo, María Dolores |
description | 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. |
doi_str_mv | 10.3390/biom10091219 |
format | article |
fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_10387fb7bab14aab9032296e782c961d</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_10387fb7bab14aab9032296e782c961d</doaj_id><sourcerecordid>2437225793</sourcerecordid><originalsourceid>FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43</originalsourceid><addsrcrecordid>eNpdkc1LHDEYh4O0qFhvnmXASw8dm-SdSSYgBV38AqE9KHgLmXysWWYm02RG8L9v1lVZGwLJmzw8vMkPoSOCTwEE_tn60BOMBaFE7KB9SklTUg6PX7b2e-gwpRXOo8mTwi7aA9rQmhOxj87Ox7HzWk0-DKkIrliEfgzzYFLhYuhz6Zy1xZ8YtE3JD8vi4qXMlZn1lL6hr051yR6-rQfo4eryfnFT3v2-vl2c35W64s1UihYzbQCaWggugIMzmjLiMNSWVYxRolitHVPOMI1b3VgAXRNFWWXySQUH6HbjNUGt5Bh9r-KLDMrL14MQl1LFyevOSoKh4a7lrWpJpVQrMFAqmOUN1YIRk12_Nq5xbntrtB2mqLpP0s83g3-Sy_Asec0qTmgWfH8TxPB3tmmSvU_adp0abJiTpBUwEILU675P_kNXYY5D_qo1xWnOQECmfmwoHUNK0bqPZgiW65TldsoZP95-wAf8nin8A5Pdobo</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2437225793</pqid></control><display><type>article</type><title>Applications of Compounds from Coffee Processing By-Products</title><source>Open Access: PubMed Central</source><source>Publicly Available Content Database</source><creator>Iriondo-DeHond, Amaia ; Iriondo-DeHond, Maite ; Del Castillo, María Dolores</creator><creatorcontrib>Iriondo-DeHond, Amaia ; Iriondo-DeHond, Maite ; Del Castillo, María Dolores</creatorcontrib><description>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.</description><identifier>ISSN: 2218-273X</identifier><identifier>EISSN: 2218-273X</identifier><identifier>DOI: 10.3390/biom10091219</identifier><identifier>PMID: 32825719</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>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</subject><ispartof>Biomolecules (Basel, Switzerland), 2020-08, Vol.10 (9), p.1219</ispartof><rights>2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2020 by the authors. 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43</citedby><cites>FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43</cites><orcidid>0000-0003-0511-3605 ; 0000-0003-3246-7919 ; 0000-0001-6309-5383</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2437225793/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2437225793?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32825719$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Iriondo-DeHond, Amaia</creatorcontrib><creatorcontrib>Iriondo-DeHond, Maite</creatorcontrib><creatorcontrib>Del Castillo, María Dolores</creatorcontrib><title>Applications of Compounds from Coffee Processing By-Products</title><title>Biomolecules (Basel, Switzerland)</title><addtitle>Biomolecules</addtitle><description>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.</description><subject>Acrylamide</subject><subject>Agricultural wastes</subject><subject>Antioxidants</subject><subject>By products</subject><subject>Caffeine</subject><subject>Chemical composition</subject><subject>Cholesterol</subject><subject>Coffee</subject><subject>Coffee - chemistry</subject><subject>coffee by-products</subject><subject>Coffee industry</subject><subject>Diabetes</subject><subject>Enzymes</subject><subject>Food</subject><subject>food applications</subject><subject>Food waste</subject><subject>Glucose</subject><subject>Gluten</subject><subject>health-promoting compounds</subject><subject>Literature reviews</subject><subject>market products</subject><subject>Metabolism</subject><subject>Mucilage</subject><subject>Mycotoxins</subject><subject>Nutrients</subject><subject>Obesity</subject><subject>Oxidative stress</subject><subject>Refuse Disposal</subject><subject>Review</subject><subject>Safety</subject><subject>Skin</subject><subject>Triglycerides</subject><issn>2218-273X</issn><issn>2218-273X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkc1LHDEYh4O0qFhvnmXASw8dm-SdSSYgBV38AqE9KHgLmXysWWYm02RG8L9v1lVZGwLJmzw8vMkPoSOCTwEE_tn60BOMBaFE7KB9SklTUg6PX7b2e-gwpRXOo8mTwi7aA9rQmhOxj87Ox7HzWk0-DKkIrliEfgzzYFLhYuhz6Zy1xZ8YtE3JD8vi4qXMlZn1lL6hr051yR6-rQfo4eryfnFT3v2-vl2c35W64s1UihYzbQCaWggugIMzmjLiMNSWVYxRolitHVPOMI1b3VgAXRNFWWXySQUH6HbjNUGt5Bh9r-KLDMrL14MQl1LFyevOSoKh4a7lrWpJpVQrMFAqmOUN1YIRk12_Nq5xbntrtB2mqLpP0s83g3-Sy_Asec0qTmgWfH8TxPB3tmmSvU_adp0abJiTpBUwEILU675P_kNXYY5D_qo1xWnOQECmfmwoHUNK0bqPZgiW65TldsoZP95-wAf8nin8A5Pdobo</recordid><startdate>20200821</startdate><enddate>20200821</enddate><creator>Iriondo-DeHond, Amaia</creator><creator>Iriondo-DeHond, Maite</creator><creator>Del Castillo, María Dolores</creator><general>MDPI AG</general><general>MDPI</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7T5</scope><scope>7TM</scope><scope>7TO</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-0511-3605</orcidid><orcidid>https://orcid.org/0000-0003-3246-7919</orcidid><orcidid>https://orcid.org/0000-0001-6309-5383</orcidid></search><sort><creationdate>20200821</creationdate><title>Applications of Compounds from Coffee Processing By-Products</title><author>Iriondo-DeHond, Amaia ; Iriondo-DeHond, Maite ; Del Castillo, María Dolores</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acrylamide</topic><topic>Agricultural wastes</topic><topic>Antioxidants</topic><topic>By products</topic><topic>Caffeine</topic><topic>Chemical composition</topic><topic>Cholesterol</topic><topic>Coffee</topic><topic>Coffee - chemistry</topic><topic>coffee by-products</topic><topic>Coffee industry</topic><topic>Diabetes</topic><topic>Enzymes</topic><topic>Food</topic><topic>food applications</topic><topic>Food waste</topic><topic>Glucose</topic><topic>Gluten</topic><topic>health-promoting compounds</topic><topic>Literature reviews</topic><topic>market products</topic><topic>Metabolism</topic><topic>Mucilage</topic><topic>Mycotoxins</topic><topic>Nutrients</topic><topic>Obesity</topic><topic>Oxidative stress</topic><topic>Refuse Disposal</topic><topic>Review</topic><topic>Safety</topic><topic>Skin</topic><topic>Triglycerides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Iriondo-DeHond, Amaia</creatorcontrib><creatorcontrib>Iriondo-DeHond, Maite</creatorcontrib><creatorcontrib>Del Castillo, María Dolores</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Immunology Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Health & Medical Collection (Proquest)</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Biological Sciences</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>PML(ProQuest Medical Library)</collection><collection>Biological Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Biomolecules (Basel, Switzerland)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Iriondo-DeHond, Amaia</au><au>Iriondo-DeHond, Maite</au><au>Del Castillo, María Dolores</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Applications of Compounds from Coffee Processing By-Products</atitle><jtitle>Biomolecules (Basel, Switzerland)</jtitle><addtitle>Biomolecules</addtitle><date>2020-08-21</date><risdate>2020</risdate><volume>10</volume><issue>9</issue><spage>1219</spage><pages>1219-</pages><issn>2218-273X</issn><eissn>2218-273X</eissn><abstract>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.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>32825719</pmid><doi>10.3390/biom10091219</doi><orcidid>https://orcid.org/0000-0003-0511-3605</orcidid><orcidid>https://orcid.org/0000-0003-3246-7919</orcidid><orcidid>https://orcid.org/0000-0001-6309-5383</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 2218-273X |
ispartof | Biomolecules (Basel, Switzerland), 2020-08, Vol.10 (9), p.1219 |
issn | 2218-273X 2218-273X |
language | eng |
recordid | cdi_doaj_primary_oai_doaj_org_article_10387fb7bab14aab9032296e782c961d |
source | Open Access: PubMed Central; Publicly Available Content Database |
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 |
title | Applications of Compounds from Coffee Processing By-Products |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T04%3A21%3A18IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Applications%20of%20Compounds%20from%20Coffee%20Processing%20By-Products&rft.jtitle=Biomolecules%20(Basel,%20Switzerland)&rft.au=Iriondo-DeHond,%20Amaia&rft.date=2020-08-21&rft.volume=10&rft.issue=9&rft.spage=1219&rft.pages=1219-&rft.issn=2218-273X&rft.eissn=2218-273X&rft_id=info:doi/10.3390/biom10091219&rft_dat=%3Cproquest_doaj_%3E2437225793%3C/proquest_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c478t-9b06cd33859979373fdc261f035e646621a65cf6afd6c0bc8e33c51a264dd6c43%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2437225793&rft_id=info:pmid/32825719&rfr_iscdi=true |