Innovative of cascara as potential in beverage, food and their functional impact: a review

• Published in: International journal of food science & technology 2024-11, Vol.59 (11), p.8082-8092
• Main Authors: Wibowo, Nendyo Adhi, Wanita, Yeyen Prestyaning, Novitasari, Erliana, Amri, Aldicky Faizal, Purwanto, Eko Heri, Yulianti, Yulianti, Aurum, Fawzan Sigma
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; Application of cascara; Aroma; Beverages; bioactive compound; Black tea; Caffeine; cascara market trends; Chemical activity; Chemical composition; Chemical compounds; cherries; Citric acid; Coffee; coffee pulp; flavor; Flavor compounds; Flavors; flavour compound; Food; food science; Global marketing; Innovations; mangoes; odors; Phenolic compounds; Phenols; Sensory evaluation; Sour taste; sustainability of cascara; tamarinds; technology; world markets
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17562

Summary Cascara's beverage and food innovation has sparked interest due to its unique flavour profile and potential health benefits. Cascara drink, which comes from dried coffee pulp husks, offers a distinctive aroma reminiscent of cherry, mango and tamarind. Research has highlighted cascara's high antioxidant content, making it a functional and healthy drink choice. Sensory analysis has shown that cascara drinks exhibit dominant citric acid and black tea flavours with a strong sour aroma, appealing to consumers who enjoy coffee and tea. Furthermore, post‐harvest processing significantly influences the chemical composition of cascara beverages, with different processing methods resulting in varying levels of caffeine, total phenolic compounds and antioxidant activity. This innovation not only offers a refreshing drink but also shows the potential of cascara to be a valuable source of antioxidants with diverse flavour profiles and contributing to the global market. Cascara, made from dried coffee pulp husks, has a distinctive aroma. Cascara is an excellent source of antioxidants and has a wide range of flavor qualities. Variations in postharvest processing processes have a considerable impact on the chemical content of cascara beverages, including caffeine levels, total phenolic components, and antioxidant activity. Cascara has significant market potential as a great source of antioxidants in the global market, in addition to providing a refreshing sensation.