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Applications of Compounds from Coffee Processing By-Products [PDF]
Biomolecules, 2020 To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potential source of nutrients and non-nutrient health-promoting compounds, which can be used as a whole ...
Amaia Iriondo-DeHond +2 more
openaire +6 more sources
Functional properties of coffee and coffee by-products
Food Research International, 2012 Coffee, one of the most popular beverages, is consumed by millions of people every day. Traditionally, coffee beneficial effects have been attributed solely to its most intriguing and investigated ingredient, caffeine, but it is now known that other compounds also contribute to the valuable properties of this beverage.
Jiménez García, Víctor +1 more
openaire +5 more sources
Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico [PDF]
PlantsThe by-products of green coffee processing are rich in compounds that can be recycled for their possible use in the production of beverages, fertilizers and weed control in production areas.
Emanuel Bojórquez-Quintal +7 more
doaj +2 more sources
Coffee By-Products: Economic Opportunities for Sustainability and Innovation in the Coffee Industry
Proceedings, 2023 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.
Mariano Peluso
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Useful Extracts from Coffee By-Products: A Brief Review
SeparationsThe waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight coffee by-products as a valuable source for diverse applications, such as biofuels, biopolymers, biocomposites ...
Krystyna Pyrzynska
doaj +2 more sources
How to Increase Farmers’ Incomes Using Coffee Cherries
Proceedings, 2023 Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer ...
Jörg Rieke-Zapp
doaj +1 more source
, 2019 Large amounts of coffee by-products are generated in the industrial processing of coffee cherries to obtain the coffee beverage. Approximately 90% of the cherry is discarded during the conversion of the cherry into a tasty, aromatic brew. Coffee waste causes environmental problems worldwide and represents a loss of natural sources of several added ...
Castillo, M. Dolores del +4 more
openaire +2 more sources
Food Security Opportunities from Plant to Coffee Cup
Proceedings, 2023 Food insecurity and malnutrition, in a scenario further complicated by the enduring effects of the COVID-19 pandemic and the Ukraine War, are global priorities.
Maria Dolores del Castillo +1 more
doaj +1 more source
Coffee Flower as a Promising Novel Food—Chemical Characterization and Sensory Evaluation
Biology and Life Sciences Forum, 2022 The use of the flowers (blossoms) of the coffee plant (genus Coffea) has been neglected over the years, as the focus has primarily been on the cost-efficient production of coffee beans.
Kathrin Wirz +4 more
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ATR-FTIR FOR CHARACTERIZING AND DIFFERENTIATING DRIED AND GROUND COFFEE CHERRY PULP OF DIFFERENT VARIETIES (Coffea Arabica L.) [PDF]
Engenharia Agrícola, 2021 This study aimed to evaluate the performance of the infrared spectrum in the range of 4000−650 cm−1 for characterizing and differentiating dried and ground coffee cherry pulp of different varieties.
Yeison Barrios-Rodríguez +2 more
doaj +1 more source