Abstract
Coffee is still one of the most consumed beverages in the world. Yet, the large quantities of by-products generated during coffee production are wasted, which is a burden in the sustainability of coffee production. Coffee cherry by-products are rich in several compounds of interest that can be used in several applications, minimize the wastes, and the environmental damage from coffee production. This review article aims to discuss the relevance of coffee processing by-products, namely, the coffee cherry husk and pulp to create value-added food products. Their chemical composition, properties, and extraction methods of valuable compounds are discussed, and possible food applications showcased, thereby aiming at increasing and supporting a more environmentally friendly coffee utilization.
| Original language | English |
|---|---|
| Journal | Food Engineering Reviews |
| Volume | 16 |
| Pages (from-to) | 146-162 |
| Number of pages | 17 |
| ISSN | 1866-7929 |
| DOIs | |
| Publication status | Published - 2024 |
Keywords
- Coffee by-products
- Up-cycling by-products
- Extraction methods
- Bioactives