Search Results (39)

Brazil is the world’s largest coffee producer, resulting in the production of 1 kg of husk and 0.5 kg of parchment for every 1 kg of coffee beans. Given the large amount of biomass and the constant need for energy production, this study raises the possibility of using waste for pellet production. Samples of coffee husks and parchment were characterized by moisture content (dry basis), proximate analysis (volatile matter, ash and fixed carbon), calorific value, elemental analysis, and thermogravimetry, and the pellets were characterized by moisture content (dry basis), bulk density, energy density, mechanical durability, percentage of fines, and hardness. The results were compared with the ISO 17225-6. The parchment had a higher carbon, 49.5%, C/N 45.1%, and lignin 26.2% and lower ashes 2.8% and extractives 14.2%, resulting in higher calorific value, while coffee husks obtained 46.5%, 26.3%, 24.6%, 5.5%, and 34.3%, respectively. Pellets produced with parchment had a higher density 622 kg/m³ and lower moisture content 10.5%, resulting in higher energy density. The parchment pellets met all the parameters of the ISO 17225-6, while the coffee husk pellets did not meet the parameters for moisture, which is less than 15%, and bulk density, greather than 600 kg/m³. Both types of biomass showed potential for pellet production, with further studies needed on coffee husks. Full article

Fermentation possesses intriguing and promising potential as a bioprocess for enhancing and/or transforming bioactive compounds derived from agricultural processing by-products. This study aimed to enhance the phenolic compounds and antioxidant properties of coffee cherry husks through the sustainable methodology of solid-state fermentation (SSF) using various Trichoderma fungi, specifically Trichoderma asperellum CB-Pin-01 and two Trichoderma isolates (NTY211 and PSUT001). The coffee cherry husks underwent fermentation at a controlled temperature of 28 ± 1 °C over a duration of 7 days. Both fermented and unfermented extracts, prepared using different solvents (water, ethanol, and acetone), were systematically evaluated concerning total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacities measured via DPPH and ABTS radical scavenging assays, as well as ferric reducing antioxidant power (FRAP). The findings indicated that SSF involving Trichoderma fungi significantly augmented the phenolic content and antioxidant activities in comparison to the unfermented samples (p < 0.05). Notably, the acetonic extract obtained from fermentation with the isolate NTY211 exhibited the highest contents of phenolic (191.48 ± 3.94 mg GAE/g extract) and flavonoid (106.61 ± 3.09 mg QE/g extract). The identification of phenolic compounds by UHPLC-QqQ-MS/MS analysis revealed a predominant increase in chlorogenic acid and quercetin through SSF. Consequently, SSF utilizing Trichoderma fungi may represent a viable strategy for enhancing the value of coffee cherry husks, rendering them into bioactive ingredients with potential applications in the cosmetic and food industries. Full article

This review concentrates on the bioactive potential of two significant agri-food by-products: coffee by-products (coffee pulp and husk, spent coffee grounds, and silverskin) and olive by-products (olive mill wastewater, pomace, stones, and leaves). These residues are produced in substantial quantities, and despite their considerable application potential, they remain predominantly underutilized, thereby contributing to environmental burdens and economic losses. Their richness in bioactive compounds is unequivocal. Specifically, coffee by-products are abundant in caffeine and chlorogenic acids, whereas olive by-products serve as excellent sources of oleuropein, hydroxytyrosol, and tyrosol. Such compounds possess health-promoting properties and are promising active ingredients for cosmetic formulations, owing to their antioxidant, anti-aging, UV protective, antimicrobial, emollient, and moisturizing effects. This review not only compiles the bioactive compounds present in these by-products and explores their potential applications but also examines the extraction methods employed for their recovery. Both conventional techniques (solvent extraction) and green extraction technologies (ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction) are discussed. These innovative and environmentally friendly approaches enhance extraction efficiency and are aligned with sustainability objectives. In this context, the importance of incorporating natural ingredients into cosmetic products is emphasized, both to meet regulatory and environmental standards and to satisfy the increasing consumer demand for safer, more effective, and environmentally sustainable formulations. Full article

Coffee, rich in polyphenols, has been studied for its impact on obesity and oxidative stress. Its bioactive compounds combat oxidative stress, which is linked to chronic diseases. This study provides a comprehensive, artificial intelligence-enhanced review of the scientific literature, highlighting the impact of coffee and its derivatives on these disorders. Several studies show that coffee husks and green coffee supplements reduce body weight and inflammation by increasing antioxidant defenses. In conclusion, coffee and its derived products, including valorized by-products, represent a promising avenue for dietary strategies aimed at preventing and managing oxidative stress-associated metabolic disorders and promoting overall metabolic health. Full article

Climate change resulting from human development necessitates increased land use, food, and energy consumption, underscoring the need for sustainable development. Incorporating various feedstocks into value-added liquid fuels and bioproducts is essential for achieving sustainability. Most biomass consists of cell walls, which serve as a primary carbon source for bioenergy and biorefinery processes. This structure contains a cellulose core, where lignin and hemicelluloses are crosslinked and embedded in a pectin matrix, forming diverse polysaccharide architectures across different species and tissues. Nineteen agro-industrial waste products were analyzed for their potential use in a circular economy. The analysis included cell wall composition, saccharification, and calorific potential. Thermal capacity and degradation were similar among the evaluated wastes. The feedstocks of corn cob, corn straw, soybean husk, and industry paper residue exhibited a higher saccharification capacity despite having lower lignin and uronic acid contents, with cell walls comprising 30% glucose and 60% xylose. Therefore, corn, soybeans, industrial paper residue, and sugarcane are more promising for bioethanol production. Additionally, duckweed, barley, sorghum, wheat, rice, bean, and coffee residues could serve as feedstocks for other by-products in green chemistry, generating valuable products. Our findings show that agro-industrial residues display a variety of polymers that are functional for various applications in different industry sectors. Full article

This study aims to evaluate the effects of different cascara particle sizes and variations in the kombucha fermentation process on the bioactive compounds and antioxidant properties of cascara (Coffea arabica L.) kombucha. Cascara tea (CT), cascara tea with sugar (CS), and cascara kombucha (CK) were prepared using whole, coarsely ground, and finely ground cascara. A finer particle size enhanced color intensity and improved the extraction of bioactive compounds. CK prepared with finely ground cascara demonstrated the highest total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP). Fermentation influenced the profile of phenolic acids, leading to a decline in most compounds, except for vanillic acid in all CK samples, which increased during fermentation. Interestingly, apigenin levels increased, while quercetin levels decreased throughout fermentation. These findings highlight the role of fermentation, sugar addition, and particle size reduction in enhancing phenolic extraction and antioxidant potential in cascara-based beverages, particularly cascara kombucha. Full article

This study aimed to investigate: (1) the bioactive profile of seeds, husks, and leaves of selected conilon coffee genotypes (n = 42) from three consecutive crops for the selection of plants to meet health interests, (2) the variability in the content of these bioactive compounds over the crops, and (3) possible correlations among the contents of the evaluated compounds in the different parts of the plant. Selected conilon plants were reproduced by clonal propagation. Bioactive compounds were analyzed using HPLC-DAD. Eight chlorogenic acids (CGA), caffeine, trigonelline, and minor phenolic compounds were quantified (dry basis) in all extracts. CGA contents in seeds, husks, and leaves ranged between 3.71 and 9.71 g/100 g, 0.43 and 1.65 g/100 g, and 0.80 and 2.22 g/100 g, respectively. Caffeine contents ranged between 1.21 and 2.63 g/100 g, 0.13 and 0.84 g/100 g, and 0.33 and 2.01 g/100 g in seeds, husks, and leaves, respectively. Trigonelline contents ranged between 0.83 and 1.12 g/100 g, 0.59 and 1.24 g/100 g, and 0.74 and 1.84 g/100 g, respectively. Variation among the three crops was observed to be higher for CGA. A discrete correlation between CGA and caffeine was observed in the seeds (r: 0.72, p = 0.003). Some of the genotypes showed consistently higher contents of these bioactive compounds than others (not only in the seeds but also in the husks and leaves), being good candidates for cultivar registration to meet various market demands in the food and pharmaceutical industries. Studies that evaluate the potential use of new genotypes and byproducts are important for diversification and maximum use of coffee plants, promoting sustainability and financial return to the farmers and the producing country. Full article

Coffee and cocoa agribusinesses generate large volumes of byproducts, including coffee husk, coffee pulp, parchment skin, silver skin, and cocoa bean shell. Despite the rich composition of these materials, studies on biomolecule extraction with green solvents are still scarce, and further research is needed. Extraction methods using alternative solvents to obtain biomolecules must be developed to enhance the byproducts’ value and align with biorefinery concepts. This article reviews the compositions of coffee and cocoa byproducts, their potential applications, and biomolecule extraction methods, focusing on alternative solvents. The extraction methods currently studied include microwave-assisted, ultrasound-assisted, pulsed electric field-assisted, supercritical fluid, and pressurized liquid extraction. At the same time, the alternative solvents encompass the biobased ones, supercritical fluids, supramolecular, ionic liquids, and eutectic solvents. Considering the biomolecule caffeine, using alternative solvents such as pressurized ethanol, supercritical carbon dioxide, ionic liquids, and supramolecular solvents resulted in extraction yields of 2.5 to 3.3, 4.7, 5.1, and 1.1 times higher than conventional solvents. Similarly, natural deep eutectic solvents led to a chlorogenic acid extraction yield 84 times higher than water. The results of this research provide a basis for the development of environmentally friendly and efficient biomolecule extraction methods, improving the utilization of agricultural waste. Full article

The valorization of coffee waste has gained traction due to its potential to generate valuable products, lessen its impact on the environment, and promote sustainability. This review examines the diverse range of coffee waste, including pulp, husk, mucilage, and parchment from the upstream processing of green beans, as well as silverskin (coffee chaff) and spent coffee grounds (SCGs) generated during roasting and brewing. These materials are identified as valuable raw inputs for biorefineries pursuing a bio-circular economy. Recent research has yielded several viable applications for these by-products, categorized into four main areas: (1) agriculture, (2) biofuels and bioenergy, (3) biochemicals and biomaterials, and (4) food ingredients and nutraceuticals. Despite significant advancements in research, the industrial application of coffee waste remains limited. This review summarizes the global commercialization landscape, highlighting that SCGs are particularly advantageous for large-scale upcycling, with applications spanning agriculture, biofuels, and biochemicals. In contrast, coffee husk is primarily utilized in food ingredients and nutraceuticals. The review also addresses the challenges and constraints that must be overcome to facilitate successful commercialization. Full article

In the coffee industry, approximately 60% of coffee fruit components are discarded after harvest, posing potential environmental challenges. To repurpose these organic by-products for human consumption, fresh coffee husks from wet coffee processing at a plantation in Tres Ríos, Cartago, Costa Rica, were used to prepare fruit spreads. Three formulations were developed, plain coffee pulp, coffee pulp with pectin, and coffee pulp with guava, each in high- and low-sugar versions (1:1 and 3:1 fruit-to-sugar ratio, respectively). The stability (moisture content, water activity, Brix, and pH), and key nutritional values (sugar profile, minerals, dietary fiber, and fat content) of these spreads were evaluated. Secondary plant metabolites, such as caffeine and tannins, and color were also analyzed. In addition, consumer acceptability was assessed using a hedonic test of the three formulations. The results showed that the high-sugar versions met stability requirements better than the low-sugar ones. Furthermore, both sugar variants had high mineral and dietary fiber contents, qualifying them for the “source of fiber” label according to European Union Food Regulation No. 1924/2006. Caffeine content was within safe limits for adult consumption at 60 mg per 20 g serving, with minimal tannin content (<0.7 mg/g dry basis). Sensory evaluation revealed a preference for the high-sugar guava formulation, followed by the high-sugar plain coffee pulp, and the lowest ratings were received for the low-sugar plain recipe. These results support the feasibility of converting coffee by-products into useful consumer products with potential health benefits and reduced environmental impact. Full article

The dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as a food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a central role in some of the most chronic diseases of our time (e.g., obesity, diabetes, cancer, Alzheimer). A healthy diet can stop inflammation before it compromises human health. Fruits and vegetables, nuts and seeds, some oils and fatty fish, coffee, cocoa and green tea have been proposed as foods that can fight inflammation. Coffee, cocoa and green tea contain phenols with anti-inflammatory properties and caffeine in different concentrations, the highest being in coffee. Recent research has suggested someone who weighs 68 kg would need about 200 mg of caffeine (2 cups of coffee) a day for protection against obesity. For people who experience anxiety from caffeine consumption, it may be best to consider lowering the dosage to a quantity that promotes anti-inflammatory effects. Cascara infusion in soluble powder form, “instant cascara”, can be a good option for people with this condition. The addition of other components can enhance its nutritional value, health benefits, sensorial acceptance and enable more applications. Since cascara has been mainly treated as a by-product, the adoption of the 5S method (sort, set, shine, standardize and sustain) for the production of instant cascara is a good strategy to achieve a safe and tasty product for sustainable health due to its anti-inflammatory and other properties. The 5S method is a five-step methodology that creates a more organized and productive workspace by encouraging operators to improve the work environment and reduce waste. It is an excellent model for the sustainability of coffee manufacturing and to ensure the quality and safety of health-promoting instant cascara. Full article

Coffee processing generates a huge amount of waste that contains many natural products. Here, we report the discovery of a panel of novel cell-penetrating and metal ion-binding microproteins designated coffeetide cC1a–c and cL1–6 from the husk of two popular coffee plants, Coffea canephora and Coffea liberica, respectively. Combining sequence determination and a database search, we show that the prototypic coffeetide cC1a is a 37-residue, eight-cysteine microprotein with a hevein-like cysteine motif, but without a chitin-binding domain. NMR determination of cC1a reveals a compact structure that confers its resistance to heat and proteolytic degradation. Disulfide mapping together with chemical synthesis reveals that cC1a has a ginsentide-like, and not a hevein-like, disulfide connectivity. In addition, transcriptomic analysis showed that the 98-residue micrcoproten-like coffeetide precursor contains a three-domain arrangement, like ginsentide precursors. Molecular modeling, together with experimental validation, revealed a Mg²⁺ and Fe³⁺ binding pocket at the N-terminus formed by three glutamic acids. Importantly, cC1a is amphipathic with a continuous stretch of 19 apolar amino acids, which enables its cell penetration to target intracellular proteins, despite being highly negatively charged. Our findings suggest that coffee by-products could provide a source of ginsentide-like bioactive peptides that have the potential to target intracellular proteins. Full article

Derived from the residues of coffee processing, cascara has been consumed traditionally in Yemen, Ethiopia, and Bolivia as a herbal or tea-like infusion due, in part, to its pleasant flavor and nutritional properties. The aim of this work was to investigate the volatile fraction of eight cascaras from different origins and different processes, the pulp and husk of the Coffea arabica L. fruit from Congo, Brazil, Guatemala, Bolivia, Honduras, Colombia and two from Peru. In this study, the volatile compositions of these eight cascaras were characterized to understand their sensorial properties. Using SPME (Solid Phase Micro Extraction), more than one hundred volatile compounds were identified via gas chromatography–mass spectrometry. The assessment of these analyses in parallel with classical sensory analysis provides an idea of the potential use of cascara as an interesting ingredient for the food and beverage sector. Finally, a cascara flavor wheel has been proposed based on a sensory evaluation of all the investigated cascaras. Full article

The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices. We will explore the multifaceted opportunities and economic benefits stemming from the utilization of coffee by-products, and the diverse applications and industries that contribute to its economic significance. The economic value attributed to the coffee by-product market encompasses the overall sum of transactions and economic activities associated with the utilization, processing, and commercialization of coffee by-products. This encompasses the worth derived from diverse applications and industries that harness coffee by-products to generate products, services, and various economic opportunities. Coffee by-products, once considered waste, now serve as valuable feedstock for energy production, driving cost-saving initiatives. From coffee grounds powering biofuel generation to coffee husks fueling biomass energy plants, the industry is witnessing an impactful shift towards renewable and eco-friendly energy sources, mitigating operational expenses and bolstering financial resilience. The convergence of sustainability and innovation finds expression in the food and beverage sector, where coffee cherry pulp and cascara are harnessed for the production of functional food ingredients and nutraceuticals. Leveraging the rich antioxidants and nutritional benefits of coffee by-products, this burgeoning market segment presents lucrative opportunities, while also promoting health-conscious choices for consumers. Apart from its conventional applications, the coffee by-product market has a significant impact on sustainable infrastructure development. Coffee silverskin, renowned for its remarkable insulating properties, presents an opportunity to transform building materials, leading to energy-efficient construction and decreased long-term operational expenses. Furthermore, coffee silverskin offers opportunities for market diversification, particularly in niche segments like artisanal products. Through the transformation of coffee cherry pulp into biochar, agricultural practices experience a rejuvenation, benefiting from improved soil health and enhanced nutrient retention. In conclusion, coffee by-products play a crucial role in driving the coffee industry towards a sustainable future in line with circular economy principles. Coffee by-products possess immense potential to create significant economic opportunities for coffee-producing regions, fostering growth and prosperity within these communities. They can capitalize on their abundant availability of these products and explore various avenues for utilization. The economic value of the coffee by-product market represents a dynamic amalgamation of innovation, environmental consciousness, and sound economic principles. Regulatory support and consumer demand for sustainable practices further amplify the market’s potential, creating a compelling incentive for stakeholders to embrace the transformation from waste to wealth. Full article

Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry. Full article