Preliminary Characterization of Phytochemicals and Polysaccharides in Diverse Coffee Cascara Samples: Identification, Quantification and Discovery of Novel Compounds [PDF]
Foods, 2022 Coffee cascara is the first and most significant by-product of the coffee processing industry, whose valorization has become an urgent priority to reduce harmful environmental impacts.
Jiarong Zhang +5 more
doaj +2 more sources
Cascara Kombucha: The Role of Fermentation and Particle Size in Enhancing Antioxidant and Bioactive Properties [PDF]
MoleculesThis 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.
Bussagon Thongbai +6 more
doaj +2 more sources
Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products [PDF]
Foods, 2023 Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food ...
Katarína Poláková +9 more
doaj +2 more sources
Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas [PDF]
Foods, 2023 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 ...
Amanda Luísa Sales +8 more
doaj +2 more sources
Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin [PDF]
Foods, 2022 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.
Alica Bobková +9 more
doaj +2 more sources
Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing [PDF]
Food Technology and BiotechnologyResearch background. Cascara, the dried husk of coffee cherries, has attracted attention as a potential beverage due to its unique flavour profile and potential health benefits. Traditionally, cascara is prepared using hot brewing methods.
Sali Muriqi +8 more
doaj +2 more sources
Coffee Cascara as a Source of Natural Antimicrobials: Chemical Characterization and Activity Against ESKAPE Pathogens [PDF]
MoleculesCoffee cascara is a byproduct of coffee production traditionally used for infusions and animal feed. In this study, aqueous extracts of cascara from three different sources (Cas1–Cas3) were analyzed for their polyphenol and flavonoid content, as well as ...
Merike Vaher, Olga Bragina
doaj +2 more sources
Revista Politécnica, 2023 El desaprovechamiento y la inadecuada gestión de los residuos orgánicos genera una problemática ambiental en las ciudades; esta investigación propone la reutilización de residuos como la cascara de la piña para crear nuevos materiales eco amigables.
Paula Andrea Mendoza-Rojas +1 more
doaj +1 more source
Agrointek, 2022 Cascara is coffee husk that has been dried and drunk like tea through a brewing process. This study aims to improve the taste of cascara tea which is still unfamiliar in Indonesia by adding lemon and honey. The study used lemon extract (L) with different
Murna Muzaifa +2 more
doaj +1 more source
Food Chemistry Advances, 2023 The processing of coffee cherries into coffee beans produced a lot of residues, particularly coffee pulp, which can be further valorized to produce valuable bioproducts, one of which is cascara.
Muhammad Yusuf Abduh +4 more
doaj +1 more source