Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity [PDF]
Heliyon, 2020 Coffee pulp which is a by-product of coffee production contains considerable amounts of phenolic compounds that can be valorised to produce cascara as an antioxidant beverage.
Lina Oktaviani +3 more
doaj +2 more sources
Pengaruh Suhu Pengeringan Terhadap Mutu Teh Cascara dari Kulit Kopi Arabika (Coffea arabica) [PDF]
Jurnal Teknologi dan Industri Pertanian Indonesia, 2020 One of the biggest plantation export commodities is coffee, with the number of products increasing every year. Arabica coffee (Coffea arabica) is the most widely produced in West Java with average production 9,736 tons from 2014 - 2018. The by-product of
Arinda Nur Ariva +2 more
doaj +3 more sources
Antioxidant and phytometabolite profiles of ethanolic extract from the cascara pulp of Coffea arabica collected from Gayo Highland: A study for potential anti-photoaging agent [version 2; peer review: 2 approved] [PDF]
F1000Research, 2023 Background: As the most abundant coffee by-product, cascara pulp has been considered a good source of antioxidants which could be used to prevent photoaging.
Sofia Sofia +3 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
Optimasi Kondisi Proses Pengeringan Kulit Kopi (Cascara) Terhadap Karakteristik Warna dengan Respon Surface Methodology [PDF]
Jurnal Teknologi dan Industri Pertanian IndonesiaCoffee peel, a by-product of coffee beverage production, is an underutilized resource despite its potential health benefits, particularly its antioxidant content.
Asri Widyasanti, Shintya Devita Maharani
doaj +3 more sources
Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients [PDF]
Frontiers in Nutrition, 2021 Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction,
Amaia Iriondo-DeHond +2 more
doaj +2 more sources
The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder [PDF]
FoodsCoffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called
Marta B. López-Parra +7 more
doaj +2 more sources
Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries. [PDF]
Foods, 2022 Coffee is one of the most produced and consumed food products worldwide. Its production generates a large amount of byproducts with bioactive potential, like the fruit skin and pulp, popularly called cascara. This study aimed to evaluate the volatile and sensory profiles and the consumption potential of commercial Coffea arabica cascara teas by Rio de ...
DePaula J +8 more
europepmc +4 more sources
Sensory Acceptance, Appetite Control and Gastrointestinal Tolerance of Yogurts Containing Coffee-Cascara Extract and Inulin. [PDF]
Nutrients, 2020 The improvement of the nutritional quality of dairy foods has become a key strategy for reducing the risk of developing diet-related non-communicable diseases. In this context, we aimed to optimize the concentration of inulin in combination with 10 mg/mL of coffee-cascara extract in yogurt while considering their effect on appetite control ...
Iriondo-DeHond M +6 more
europepmc +6 more sources
Safety of dried coffee husk (cascara) from Coffea arabica L. as a Novel food pursuant to Regulation (EU) 2015/2283. [PDF]
EFSA J, 2022 Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on dried coffee husk (cascara) from Coffea arabica L. as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF comprises the skin (exocarp), pulp (mesocarp), mucilage (pectin), parchment (
EFSA Panel on Nutrition +27 more
europepmc +2 more sources