Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk

被引：5
|
作者：
Kral, Evelin [1 ]
Rukov, Jakob L. [2 ]
Mendes, Ana C. [1 ]
机构：
[1] Tech Univ Denmark DTU, Natl Food Inst, DTU Food, Kemitorvet 202, DK-2800 Lyngby, Denmark
[2] Otto Busses Vej 63, DK-2450 Copenhagen, SV, Denmark
来源：
FOOD ENGINEERING REVIEWS | 2024年 / 16卷 / 01期
关键词：
Coffee by-products; Up-cycling by-products; Extraction methods; Bioactives; INDUSTRY BY-PRODUCTS; PHENOLIC-COMPOUNDS; CHEMICAL-COMPOSITION; CHLOROGENIC ACID; ANTIOXIDANT; STATE; EXTRACTION; CAFFEINE; ARABICA; WASTE;
D O I：
10.1007/s12393-023-09352-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Coffee is still one of the most consumed beverages in the world. Yet, the large quantities of by-products generated during coffee production are wasted, which is a burden in the sustainability of coffee production. Coffee cherry by-products are rich in several compounds of interest that can be used in several applications, minimize the wastes, and the environmental damage from coffee production. This review article aims to discuss the relevance of coffee processing by-products, namely, the coffee cherry husk and pulp to create value-added food products. Their chemical composition, properties, and extraction methods of valuable compounds are discussed, and possible food applications showcased, thereby aiming at increasing and supporting a more environmentally friendly coffee utilization.
引用
收藏
页码：146 / 162
页数：17
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