Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide [PDF]
Foods, 2020 Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product ...
Amaia Iriondo-DeHond +7 more
doaj +13 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 +4 more sources
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 +4 more sources
Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages [PDF]
Foods, 2023 Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory ...
Amanda L. Sales +7 more
doaj +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 +5 more sources
Phenolic Acid Composition of Coffee Cascara in Connection with Antioxidant Capacity: A Geographic Assessment [PDF]
AntioxidantsCoffee cascara is an underutilized byproduct of coffee processing that has the potential for value-added applications due to its rich phytochemical content and antioxidant properties.
Ningjian Liang +4 more
doaj +3 more sources
Metabolite Profile of arabica Coffee Cascara from Typica Cultivar in Bandung with Different Drying Processes [PDF]
Jurnal Ilmu DasarArabica coffee bean (Coffea arabica L.) is Indonesia's leading commodity, with Bandung Regency as the largest producer in West Java. The exocarp and mesocarp of coffee fruits known as cascara have potential health benefits as a beverage.
Zaki Fahreza Sururi +2 more
doaj +4 more sources
Pengembangan produk teh kulit buah kopi dari tiga klon kopi robusta [PDF]
Agrointek, 2023 Coffee skin is a waste from green coffee production as much as 40-45% which has the potential as a source of natural antioxidants. The diversity of local Robusta coffee clones in West Lampung as raw materials for the processing of coffee products ...
Analianasari Analianasari +3 more
doaj +3 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
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