Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II

Dear Colleagues,

As one of the most consumed beverages worldwide, coffee has long been a matter of scientific interest. The health benefits of coffee consumption are still being defined as methods for coffee preparation itself are mutable and being continuously reinvented. As a result, the characterization of coffee composition, including descriptions of bioactive compounds, still has a scientific purpose. The challenge also involves the discovery of structure–function relationships that can explain some of coffee’s health-related properties. Furthermore, interest has been extended to coffee byproducts as an additional opportunity to develop a circular economy approach with more sustainable use of natural resources. With the implementation of green technologies, such as supercritical, microwave, or ultrasound, among others, new opportunities towards the extraction of bioactive compounds from coffee and coffee byproducts have emerged with potential application towards innovative food products and materials for food preservation systems.

Dr. Cláudia P. Passos
Dr. Ana S. P. Moreira
Guest Editors

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