Search Results (5)

The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powder and baker’s yeast. We characterized the nutritional and physicochemical properties of this flour, developed high-fiber recipes, and evaluated the effects of substituting wheat flour with varying proportions of coffee cherry flour in plain cakes and sweet yeast breads. We found that coffee cherry flour reduced yeast dough volume increase and pastry specific volume in the coffee cherry flour pastries but enriched them with higher mineral and dietary fiber content compared to the wheat flour pastries. 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

Coffee genotypes cultivated in the Amazonian region have been gaining increasing prominence in Brazilian plantations. This study aimed to quantify nutrient accumulation in the fruits, grains, and husks of Robusta coffee genotypes cultivated in the Brazilian Amazon and estimate genetic diversity. The experiment was conducted in Alta Floresta D’Oeste—Rondônia, Brazil. To assess nutrient accumulation, fresh fruits were collected. These were dried, processed, separated into grains and husks, and subjected to chemical analysis. Nutrient accumulation in fruits, grains, and husks, as well as the grain/husk ratio, underwent analysis of variance through the F-test (p < 0.01. For each evaluated trait, the experimental coefficient of 337 variation (CVe), genetic coefficient of variation (CVg), and genotypic determination coefficient (H²) were also estimated. Variability was observed among Robusta coffee genotypes, with VP06, AS4, and AS10 being the most dissimilar. LB080 had the lowest dry fruit weight and the lowest percentage of grains in relation to husks. ZD156 accumulated more K in the grains, while VP06 and AS10 were the genotypes that accumulated more nutrients in the husks. Nutrients N, K, Ca, and P are accumulated in larger quantities, necessitating the calibration of mineral fertilization dosages and distribution. Full article

The task of turning agricultural waste into practical construction and building materials has been placed before civil engineers. Coffee husk is produced in vast amounts due to the global commerce of coffee beans, which are incinerated into ash when used as fuel, producing coffee husk ash (CHA). Even though many researchers have worked on the utilization of CHA in concrete, they have been used as partial cement replacement but not as a replacement of aggregates. The experimental study of the performance of concrete on fine aggregate replaced partially with CHA is represented in this paper. The fine aggregate is replaced by 0%, 2%, 4%, 6%, and 8% by weight of CHA. The performance of the partially replaced fine aggregate with CHA is reviewed by considering the compressive strength and workability of fresh concrete and the splitting tensile strength, flexural strength, durability under acid and alkaline media, thermal conductivity, and rapid chloride permeability test of hardened concrete. The results indicate that the partial replacement of fine aggregate with 4% of CHA (CHA04) in concrete provides a positive impact to all the selected performance parameters. The compressive strength, flexural strength, and splitting tensile of the CHA04 mix were 43.4 MPa, 3.7 MPa, and 2.44 MPa, respectively, which were 28.4%, 19.35%, and 1.66%, respectively, greater than normal concrete mix (CHA00). Even the study of acid and alkaline attack on the CHA04 mix showed lesser strength reduction as compared to other mixes. The RCPT showed less chloride permeability, and the thermal conductivity is higher for CHA04, indicating lesser voids compared to other mixes. With the help of this investigation, it can be said that fine aggregate replacement with 4% CHA has the best strength and durability properties compared to regular concrete. Full article

Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of the most important natural pigments, which can be found in coffee husks. It is widely known that anthocyanins have multiple health benefits partially linked to their antioxidant properties. However, anthocyanins have low stability and are sensitive to all types of changes. In order to prevent its degradation, anthocyanins can be stabilized with nanoparticles. Thus, the main objective of this study was to evaluate the stability of the anthocyanins extracted from coffee husks, using three different extracting agents (ethanol, methanol, and water) and stabilizing them through conjugation with zinc oxide nanoparticles. The anthocyanins extracts were mainly composed of cyanidin-3-rutinoside (97%) and the total phenolic compounds of the fresh extracts were 458.97 ± 11.32 (methanol), 373.53 ± 12.74 (ethanol), and 369.85 ± 15.93 (water) mg GAE/g. On the other hand, the total phenolic compounds of the nanoparticle–anthocyanin conjugates underwent no significant changes after stabilization as the major loss was less than 3%. Furthermore, the percentage of anthocyanins’ degradation was less than 5% after 12 weeks of storage. On top of that, fresh anthocyanin extracts and anthocyanin–nanoparticle conjugates exhibited a strong protective effect against oxidative stress and increased the survival rate of Caenorhabditis elegans. Full article