Search Results (123)

The need for encapsulation processes in compounds such as procyanidins (PCs) is related to their functional stability, which may limit their application in functional foods. The aim of this study was to evaluate the in vitro digestion of microencapsulated PCs from litchi peel and coffee pulp to determine concentration changes and antioxidant activity. The PCs were extracted, purified, encapsulated, and subjected to in vitro digestion and absorption. Phenolic acids, flavonoids, and PCs were characterized by UPLC-PDA-ESI-QqQ, identifying 27 compounds, including PCs with mean degrees of polymerization (mDP) of 1.2 and 1.7 for lychee and coffee. It was shown that the concentrations of encapsulated PCs were adequately retained during digestion (94.81 ± 4.83 and 90.74 ± 1.77%, lychee and coffee, respectively), with variation in their antioxidant capacity (68.33 ± 2.89 and 77.07 ± 4.59%); however, they showed better results than in their free form. Additionally, litchi PCs showed a higher absorption rate (100%) than coffee PCs (60%). These results allowed us to determine that encapsulation preserves the properties of the PCs and provides better conservation percentages than other studies, which could be a valuable addition to the functional ingredients market, offering greater value to these by-products. Full article

Metabolic syndrome (MetS) is a cluster of metabolic abnormalities that include insulin resistance, impaired glucose tolerance, dyslipidemia, hypertension, and abdominal obesity. Coffee production generates large quantities of waste products, which pose a serious threat to the environment. However, coffee by-products, such as coffee pulp (CP), possess an undeniable wealth of bioactive components. Based on this, we investigated whether a 10-week dietary intervention with 250 mg/kg/d of CP could prevent or ameliorate MetS in high-fructose-fed rats. Consumption of CP by rats fed a high-fructose diet reduced body weight gain, lowered systolic blood pressure (SBP), fasting plasma glucose and insulin levels, and improved insulin resistance compared to rats fed a high-fructose diet alone. At the hepatic level, CP attenuated the increase in lipid storage, reduced lipid peroxidation, and improved glutathione levels when combined with a high-fructose diet. CP also affected the expression of key genes related to glucose and lipid metabolism in hepatic and adipose tissues, in rats fed a fructose-rich diet. This study demonstrates that CP ameliorates several consequences of high-fructose-induced MetS in the rat (weight gain, hypertension, glucose intolerance, insulin resistance, changes in liver, and adipose tissue function). Hence, our data provide evidence that CP consumption in the context of a high-fructose diet can be used to improve MetS management. Full article

During the post-harvest of coffee and plantain, organic residues with high potential for utilization are generated. This work aimed to measure the effect of extrusion on the nutritional, physicochemical, and functional properties of mixtures of coffee pulp (CP), rejected plantain (RP), and plantain rachis (PR) flours. The residues were dehydrated, milled, and mixed according to the simplex reticular experimental design. Subsequently, the mixtures were extruded. The properties before and after extrusion were determined. It was found that the effect of extrusion reduced the crude fiber and lipid content composition, but protein and ash content were not changed. A positive relation was found between coffee pulp flour and rachis plantain flour in response to total phenolic content (TPC) and antioxidant activity (AA). Some blends increased the TPC and AA but others reduced it. At the same time, water activity and water and oil absorption capacity showed a significant extrusion effect, while the pH did not. It was determined that the optimum mixture extruded was 0.364:0.333:0.303 of CP, RP, and PR, respectively. Extrusion reduced all pasting properties of the optimized blend. The flours studied presented a relevant nutritional and functional contribution, which favors their viability for use in the food industry. Full article

This study developed an inoculum culture for semi-controlled coffee fermentation using lactic acid bacteria (LAB) and yeast, with coffee production by-products as carbon sources. The viability of the inoculum was optimized by using a mixture design to vary the proportions of coffee pulp (CP) and wastewater (CWW) in 0.25 increments; as a process variable, fermentation time ranged from 36 to 48 h for LAB and 12 to 36 h for yeast. Soluble solids (SS), pH, and titratable acidity (TA) were monitored, and the response variable was the variation in microbial viability. The optimized inoculums were used for coffee fermentation alone and in combination, and fermentation parameters and sensory evaluation were measured. The optimal by-product combination for LAB inoculum was 100% CP, with a 48 h fermentation, reaching a maximum of 7.8 × 10⁷ CFU/mL. The optimal formulation for yeast was 100% CWW for 36 h, achieving a maximum concentration of 8.3 × 10⁸ CFU/mL. Experimental results for both inoculums were fit to a quadratic statistical model with R² of 0.84 and 0.88 and Adj-R² of 0.77 and 0.83 for LAB and yeast, respectively. The optimized inoculums produced high sensory scores, particularly in balance, fragrance, and acidity. Using mixed inoculums, we achieved the highest fragrance/aroma score (8.25) and an improved balance, attributed to higher TA and lower pH, which are linked to enhanced flavor complexity. This demonstrates that by-product-based inoculums can not only increase microbial viability but also improve the sensory quality of coffee, supporting sustainable practices in coffee processing. Full article

Coffee cherry waste, a byproduct of coffee production, presents significant environmental challenges due to its large volume—approximately 20 million tons annually. The disposal of this waste, which includes pulp and mucilage, often leads to pollution of land and water systems, contributing to environmental degradation. Additionally, the high acidity and organic content of coffee cherry waste complicate its management, making it crucial to find sustainable solutions for its valorization and reuse in order to mitigate these ecological impacts. The purpose of this study is to investigate the efficiency and selectivity of various organic acid catalysts in the hydrothermal valorization of coffee cherry waste. The procedures were conducted using the liquid hot water (LHW) treatment for one hour with a 1:20 biomass/catalyst ratio and a 1 mm biomass particle size at 180 °C in 500 mL batch reactors modifying 10 different organic acids at 0.02 M. Concentrations of the valorized products (HMF, furfural, levulinic acid, formic acid, and sugars) were measured using HPLC-IR. Among the catalysts tested, adipic acid demonstrated the highest efficiency, with a total yield of 53.667%, showing significant selectivity towards formic acid (19.663%) and levulinic acid (11.291%). In contrast, butyric acid was the least efficient catalyst, yielding a total of 17.395% and showing minimal selectivity towards other compounds. Chloroacetic acid and benzoic acid were notable for their high selectivity towards sugars. Other catalysts, such as anthranilic acid, propanoic acid, and succinic acid, displayed moderate efficiency and selectivity, with balanced yields across various compounds. These findings highlight the importance of catalyst selection in optimizing the hydrothermal process for desired product outcomes. Full article

The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued waste product. Procyanidins are compounds beneficial to human health and can be found in nature in fruit, grain, seeds, and beverages, among other foods. The zero-waste approach has allowed for the valorization of by-products from the food industry. Currently, coffee pulp is the target of research on extraction, purification, and alternative use. Research on the fungal degradation of procyanidins has emerged as an avenue for the efficient use of these by-products. In this study, the degradation and biotransformation of procyanidin is evaluated and comprises three steps: first, the extraction and partial purification of procyanidins from coffee pulp; second, the production of the potential procyanidin-degrading enzyme by submerged fermentation with Aspergillus niger GH1; third, enzymatic extracellular extract evaluation using a model system with commercial procyanidin C1. The biodegradation/biotransformation results reveal the formation of new compounds, including a final compound with an m/z of 289, possibly a monomeric molecule such as catechin or epicatechin. Identification of the compounds by HPLC-MS confirmed procyanidin C1 depletion under the described assay conditions, which could be used to understand biodegradation pathways proposed for future study. Furthermore, these results confirm that A. niger GH1 is able to degrade and biotransform procyanidin C1. Full article

Coffee and cocoa agribusinesses generate large volumes of byproducts, including coffee husk, coffee pulp, parchment skin, silver skin, and cocoa bean shell. Despite the rich composition of these materials, studies on biomolecule extraction with green solvents are still scarce, and further research is needed. Extraction methods using alternative solvents to obtain biomolecules must be developed to enhance the byproducts’ value and align with biorefinery concepts. This article reviews the compositions of coffee and cocoa byproducts, their potential applications, and biomolecule extraction methods, focusing on alternative solvents. The extraction methods currently studied include microwave-assisted, ultrasound-assisted, pulsed electric field-assisted, supercritical fluid, and pressurized liquid extraction. At the same time, the alternative solvents encompass the biobased ones, supercritical fluids, supramolecular, ionic liquids, and eutectic solvents. Considering the biomolecule caffeine, using alternative solvents such as pressurized ethanol, supercritical carbon dioxide, ionic liquids, and supramolecular solvents resulted in extraction yields of 2.5 to 3.3, 4.7, 5.1, and 1.1 times higher than conventional solvents. Similarly, natural deep eutectic solvents led to a chlorogenic acid extraction yield 84 times higher than water. The results of this research provide a basis for the development of environmentally friendly and efficient biomolecule extraction methods, improving the utilization of agricultural waste. Full article

Coffee pulp, a by-product of wet coffee processing, shows significant potential in the food and health domains, but its real applications remain underexplored. This work investigated the chemical composition and bioactive properties of coffee pulp from São Miguel Island (Azores, Portugal). The studied coffee pulp exhibited high fiber content (52% dw), mostly insoluble; notable mineral levels (10.6%), mainly K, Ca, and Mg; and 6% dw of total amino acids, with hydroxyproline, aspartic acid, glutamic acid, and leucine in higher amounts. Despite containing low fat (1.6% dw), mainly saturated, it also showed considerable amounts of polyunsaturated fatty acids with a favorable n6/n3 ratio (1.40) and vitamin E (α-, β-, and γ-tocopherols). Its antioxidant capacity can be partially explained by the chlorogenic acid content (9.2 mg/g dw), and caffeine (0.98%) was present in similar amounts to those observed in some arabica coffee beans. A decrease in glucose uptake in Caco-2 cells was found, but not in fructose, suggesting selective inhibition of SGLT1 and potential antidiabetic effects. These results show that Azorean coffee pulp has potential as a sustainable and bioactive ingredient for incorporation into functional foods or dietary supplements. Full article

Coffee cherry pulp (CCP) is a by-product of coffee bean production. CCP contains amounts of phenolic compounds that are beneficial for animals. This study evaluated the impact of coffee cherry pulp extract (CCPE) supplementation on growth performance, meat quality, carcass characteristics, serum biochemistry, cecum microbial population, intestinal morphology, and immune and antioxidant responses of broilers. Five hundred 1-day-old Ross 308 chicks were randomly assigned to five groups: a basal diet control, a basal diet with antibiotic growth promoters at 0.25 g/kg, and groups supplemented with CCPE at 0.5, 1.0, and 2.0 g/kg diet over 35 days. The results showed that throughout the experimental period, the groups supplemented with CCPE improved their final weight, average daily gain, and feed conversion ratio (p < 0.05). CCPE at 1.0 and 2.0 g/kg diet reduced the average daily feed intake (p < 0.05). In addition, CCPE at 0.5 g/kg reduced levels of serum alanine transaminase and aspartate aminotransferase (p < 0.05). Triglyceride levels were the lowest in CCPE 2.0 (p < 0.05). In the group supplemented with CCPE at all levels, the high-density lipoprotein levels significantly increased (p < 0.05). Drip loss in the breast at 24 and 48 h decreased (p < 0.05). Additionally, live weight, defeathered weight, and carcass weight significantly increased (p < 0.05). Furthermore, CCPE improved intestinal morphology, especially villus height and the villus height per crypt depth ratio (p < 0.05). CCPE supplementation also reduced pathogenic bacteria, increased Lactobacillus spp. (p < 0.05), and increased the expression of immune-related genes and antioxidant activity in the liver and intestines (p < 0.05). Therefore, the use of CCPE as an alternative to antibiotics in broiler feed improved growth performance and health parameters in broilers. It provides a sustainable and environmentally friendly option for supplementary feed, contributing to more efficient poultry nutrition management. Full article

The coffee industry, while processing coffee beans, generates residues like husk, pulp, and silverskin, which have been considered a promising source of bioactive metabolites. Recovering these metabolites offers a sustainable strategy to obtain natural food additives. Based on the above, this study aimed to determine the effect of the aqueous extract obtained from maceration and fungal fermented coffee silverskin (CSS) on ground pork meat’s oxidative and microbiological stability. Treatments used to recover bioactive compounds from CSS were the following: maceration extraction (ME) using 0, 1.5, and 3.0% of CSS (ME–0%, ME–1.5%, and ME–3%); fungal submerged fermentation extraction (FE) using 0, 1.5, and 3.0% of CSS (FE–0%, FE–1.5%, and FE–3%) and Pleurotus pulmonarius mycelium. Concerning metabolite content and bioactivity, results showed a decrease in the carbohydrate content of the ME and FE-obtained, as well as an increase in the phenol, flavonoid, and caffeoylquinic acid content. Also, an increase in radical cation scavenging activity, reducing power values and antibacterial activity of the extracts obtained with FE, was observed. Regarding pork meat homogenate treated with ME and FE extracts and subjected to oxidation with potassium ferrocyanide, results demonstrated that inclusion of FE-obtained extract led to decreased pH, lipid oxidation, metmyoglobin, and color changes (L*, a*, b*, C*, and h*), and microbial growth. These results demonstrate that CSS aqueous extract obtained with FE can be considered a potential additive for the meat industry with antioxidant and antibacterial activity. Nevertheless, further research is necessary to assess the sensory impact, biochemical mechanism, food safety, sustainability, and industrial feasibility of these extracts for broader applications. Full article

During coffee production, the removal and disposal of the coffee bean-surrounding layers pose an environmental problem. In this work, we examined the effects of several aqueous coffee cherry extracts on the growth and metabolism, biofilm formation, antioxidant capacity and antimicrobial activity of six lactobacilli from the INIA collection and a commercial probiotic Lactobacillus rhamnosus GG strain. Growth medium supplementation with different coffee cherry extracts (at 40%) stimulated strain growth and metabolism. The ground cherry pulp extract (CPE) with the highest total polyphenol content was selected for further use. This CPE contained alkaloids, phenolic acids and flavonoids. Upon CPE supplementation, some strains significantly (p < 0.01) increased biofilm formation, while all strains increased antioxidant capacity and antimicrobial activity. After preliminary tests, we developed three bifunctional dairy products, containing 20% CPE and fermented with strains INIA P495, INIA P708 or GG. These strains maintained high levels after manufacture, refrigerated storage, and throughout an in vitro procedure mimicking gastrointestinal tract conditions. Compared to controls, CPE-containing products showed increased levels of total polyphenol compounds, antioxidant capacity and antimicrobial activity, together with positive sensory characteristics. CPE and these selected strains could thus be used to elaborate innovative functional fermented milk products. Full article

The valorization of coffee waste has gained traction due to its potential to generate valuable products, lessen its impact on the environment, and promote sustainability. This review examines the diverse range of coffee waste, including pulp, husk, mucilage, and parchment from the upstream processing of green beans, as well as silverskin (coffee chaff) and spent coffee grounds (SCGs) generated during roasting and brewing. These materials are identified as valuable raw inputs for biorefineries pursuing a bio-circular economy. Recent research has yielded several viable applications for these by-products, categorized into four main areas: (1) agriculture, (2) biofuels and bioenergy, (3) biochemicals and biomaterials, and (4) food ingredients and nutraceuticals. Despite significant advancements in research, the industrial application of coffee waste remains limited. This review summarizes the global commercialization landscape, highlighting that SCGs are particularly advantageous for large-scale upcycling, with applications spanning agriculture, biofuels, and biochemicals. In contrast, coffee husk is primarily utilized in food ingredients and nutraceuticals. The review also addresses the challenges and constraints that must be overcome to facilitate successful commercialization. Full article

The need for biodegradable and environmentally friendly materials is increasing due to resource shortages and rising levels of environmental pollution. Agro-food waste, which includes coffee grounds, is of great interest in the production of composite materials due to its low cost, low density, easy availability, non-abrasive nature, specific properties such as reduced wear on the machinery used, the absence of residues and toxic products, and biodegradable characteristics. The composite materials developed that include coffee grounds exhibit good characteristics. This field is evolving and requires further improvements, but, at this moment, it can be stated that coffee grounds are not just waste but can be transformed into a highly efficient material applicable in various domains. In this study, composite materials were prepared using paper pulp as a matrix, coffee grounds as a filler material, and water as a binding agent. The obtained composite materials were evaluated through thermal analysis, SEM, EDX, ATR-FTIR, and rheological behavior analysis. The composite materials created from paper pulp and coffee grounds proved to be effective for use in the production of seedling pots. The seedling pots created in this study are produced at a low cost, are environmentally friendly, exhibit thermal stability, have good stability over time, and have good resistance to deformation. Full article

The washed process is one of the traditional post-harvest processes of coffee beans, which include selective harvesting, flotation, pulping, submerged fermentation underwater, washing, and drying operations. During the washed processing, fermentation underwater can remove coffee mucilage and change metabolites by microorganisms. Therefore, coffee fermentation is a key factor influencing coffee’s flavor. To compare the influence of fermentation duration in an open environment of Coffea arabica in 48 h during the washed processing on the coffee’s flavor, the sensory characteristics of the coffee at different fermentation durations were evaluated using the Specialty Coffee Association of America (SCAA) cupping protocol. Moreover, ultra performance liquid chromatography–triple quadrupole mass spectrometry (UHPLC–MS/MS) and gas chromatography–mass spectrometry (GC–MS) were combined to analyze and compare the chemical compounds of coffee samples from fermentation durations of 24 h (W24) and 36 h (W36) during the washed processing method. The results showed that W36 had the highest total cupping score with 77.25 in all different fermentation duration coffee samples, and 2567 non-volatile compounds (nVCs) and 176 volatile compounds (VCs) were detected in W36 and W24 during the washed processing method. Furthermore, 43 differentially changed non-volatile compounds (DCnVCs) and 22 differentially changed volatile compounds (DCVCs) were detected in W36 vs. W24. Therefore, suitable fermentation duration in an open environment is beneficial to coffee flavor, judging by chemical compound changes. For the washed primary processing of C. arabica from Yunnan, China, 36 h fermentation was the suitable fermentation duration in an open environment, which presented potential value as the reference for washed coffee processing in the food industry. Full article

Recent research has highlighted the effectiveness of starter inocula in fermentation processes. In this sense, this study examines the use of an inoculum composed of coffee pulp, mucilage broth, and microorganisms such as Saccharomyces cerevisiae, L. delbrueckii ssp. bulgaricus, and S. thermophilus in fermenting Castillo variety coffee. An inoculum was prepared, measuring variables such as the pH, acidity, °Brix, lactic acid bacteria, and yeast viability. Following optimization, the inoculum was evaluated in a fermentation process, evaluating the pH, °Brix, acidity, microbiological analysis, ochratoxin A, and cup quality post-drying and roasting. The findings demonstrated a significant reduction in the pH from 4.47 to 4.05 and in the °Brix from 15.8 to 8.45, indicating efficient organic acid production and sugar degradation. Acidity levels increased from 20.02 mg/g to 42.69 mg/g, while microbial viabilities remained above 10⁷ CFUs/g, suggesting effective biomass production. The process effectively reduced the microbial load without detecting ochratoxin A. Sensory evaluations confirmed the enhanced cup quality, validating the positive impact of inoculum use in coffee fermentation. The results support the use of coffee pulp and mucilage broth as effective substrates for the growth of the evaluated microorganisms, and the application of starter cultures containing lactic acid bacteria and yeast can elevate the coffee to a specialty grade. Full article