Search Results (4)

Agri-food residues have accumulated globally at unprecedented scales, generating environmental pressures and resource inefficiencies, a core problem addressed in this review, while simultaneously representing rich, underutilized reservoirs of health-promoting phytochemicals. This review synthesizes recent advances (2016–2025) in the green extraction, characterization, and biological validation of phytochemicals from plant-based residues, including polyphenols, flavonoids, carotenoids, alkaloids, and dietary fibers from key sources such as grape pomace, citrus peels, coffee silverskin, pomegranate peel, cereal brans, and tropical fruit by-products. Emphasis is placed on sustainable extraction methods: ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical CO₂ extraction (SFE), and natural deep eutectic solvents (NADES), which enable efficient recovery while minimizing environmental impact. In vitro, in vivo, and clinical studies demonstrate that residue-derived compounds exert antioxidant, anti-inflammatory, metabolic-regulating, and prebiotic effects, contributing to health in general and gut microbiota modulation. Integrating these bioactives into functional foods and nutraceuticals supports sustainable nutrition and circular bioeconomy goals by reducing food waste and promoting health-oriented valorization. Regulatory advances, including approvals from the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) for ingredients such as olive phenolics, citrus flavanones, and coffee cascara, further illustrate increasing translational readiness. The convergence of green chemistry, biorefinery design, and nutritional science positions agri-food residues as pivotal resources for future health-promoting and environmentally responsible diets. Remaining challenges include scaling cost-effective green processes, harmonizing life cycle assessment protocols, expanding toxicological datasets, and conducting longer-term clinical trials to support safe and evidence-based commercialization. Full article

Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg⁻¹ and Silverskin 23.70 g·kg⁻¹, respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg⁻¹) than Cascara (160.03 g·kg⁻¹). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health. Full article

Coffee processing involves the separation of its different structures that are considered by-products. There is a current interest in adding new value to coffee by-products through their conversion into food ingredients. Following a biorefinery approach, coffee by-products can produce phenolic and caffeine-rich extracts and water-insoluble residues (WIRs) rich in dietary fiber. Consequently, this work aimed to study the flour and the WIR (obtained through a sustainable and optimized aqueous extraction of phenolic compounds) from the main by-product of coffee processing, the coffee cascara, investigating the chemical and functional differences among ingredients obtained from the dry and wet processing methods. Both dry and wet cascaras (in flour and WIR) presented a high dietary fiber content (46–97%), especially outstanding in the WIRs. Soluble dietary fiber was 2.2 to 3.6-fold higher (p < 0.05) in flours than in WIRs. The wet coffee cascara flour exhibited a remarkable antioxidant capacity (2.4 to 4.2-fold higher than the other products), as well as adequate techno-functional and physicochemical properties. All by-products inhibited α-amylase (62–96%) and reduced starch hydrolysis (52–97%), which was associated (r = 0.965, p < 0.05) with the differential total phenolic content found in samples (6.1–40.4 mg gallic acid equivalents per gram). Similarly, coffee cascara-based ingredients showed pancreatic lipase inhibitory properties (54–65%) and reduced the intestinal absorption of cholesterol (50–88%) and bile salts (81–90%) in vitro. In conclusion, both dry and wet coffee cascara exhibit a similar chemical composition and functional properties and could be revalued as new sustainable ingredients (flours and WIRs, and phenolic-rich extracts) following a biorefinery approach. These coffee cascara-based ingredients may exhibit beneficial health properties reducing oxidative stress and glucose and lipid absorption. Full article

This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained. Full article