A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Klingel, Tizian; Kremer, Jonathan Isaak; Gottstein, Vera; Rezende, Tábata Rajcic de; Schwarz, Steffen; Lachenmeier, Dirk W.

doi:10.3390/foods9050665

Cited by 178 publications

(158 citation statements)

References 100 publications

(192 reference statements)

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“…The main consideration regarding the commercial use of coffee by-products as food ingredients is their regulatory status. Updated information on coffee by-products’ novel food status considering regulation (EU) No 2015/2283 can be found in a review recently published by Klingel et al [ 72 ].…”

Section: Safety and Regulatory Statusmentioning

confidence: 99%

Applications of Compounds from Coffee Processing By-Products

Iriondo‐DeHond

Iriondo-DeHond²,

Castillo

2020

Biomolecules

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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 ingredient or as an enriched extract of a specific compound. The chemical composition of by-products also determines food safety of the novel ingredients. To ensure the food safety of coffee by-products to be used as novel ingredients for the general consumer population, pesticides, mycotoxins, acrylamide and gluten must be analyzed. According with the priorities proposed by the Food Agriculture Organization of the United Nations (FAO) to maximize the benefit for the environment, society and economy, food waste generation should be avoided in the first place. In this context, the valorization of food waste can be carried out through an integrated bio-refinery approach to produce nutrients and bioactive molecules for pharmaceutical, cosmetic, food and non-food applications. The present research is an updated literature review of the definition of coffee by-products, their composition, safety and those food applications which have been proposed or made commercially available to date based on their chemical composition.

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Section: Safety and Regulatory Statusmentioning

confidence: 99%

Applications of Compounds from Coffee Processing By-Products

Iriondo‐DeHond

Iriondo-DeHond²,

Castillo

2020

Biomolecules

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“…Annual production of coffee increased from 140 to 152 million bags of 60 kg in 2010 [20]. However, the 'fruit-to-cup' transformation of coffee beans generates huge quantities of by-products and wastes, such as leaf, flower, cherry as well as coffee silver skin (CSS), coffee husks, and spent coffee ground (SCG) [21,22]. In particular, approximately 68 kg of green coffee waste are produced per 100 kg of fresh coffee, in which 50 and 18 kg correspond to coffee pulp and husk, respectively [23].…”

Section: Introductionmentioning

confidence: 99%

Torrefaction of Coffee Husk Flour for the Development of Injection-Molded Green Composite Pieces of Polylactide with High Sustainability

et al. 2020

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Coffee husk, a major lignocellulosic waste derived from the coffee industry, was first ground into flour of fine particles of approximately 90 µm and then torrefied at 250 °C to make it more thermally stable and compatible with biopolymers. The resultant torrefied coffee husk flour (TCHF) was thereafter melt-compounded with polylactide (PLA) in contents from 20 to 50 wt% and the extruded green composite pellets were shaped by injection molding into pieces and characterized. Although the incorporation of TCHF reduced the ductility and toughness of PLA, filler contents of 20 wt% successfully yielded pieces with balanced mechanical properties in both tensile and flexural conditions and improved hardness. Contents of up to 30 wt% of TCHF also induced a nucleating effect that favored the formation of crystals of PLA, whereas the thermal degradation of the biopolyester was delayed by more than 7 °C. Furthermore, the PLA/TCHF pieces showed higher thermomechanical resistance and their softening point increased up to nearly 60 °C. Therefore, highly sustainable pieces were developed through the valorization of large amounts of coffee waste subjected to torrefaction. In the Circular Bioeconomy framework, these novel green composites can be used in the design of compostable rigid packaging and food contact disposables.

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“…Table 3 shows the formulations proposed by the mixture design and the results for the dietary fiber and corresponding percentage of energy contributed by proteins, satisfying both requirements. 4 WSI, Water Solubility Index; 5 5CQA, 5-caffeoylquinic acid; mg/kg, mg of 5CQA/kg extruded product; 6 Measured values.…”

Section: Product Formulationmentioning

confidence: 99%

“…the preparation of the drink [4,7]. In the world, during the 2018/2019 season, 10.3 million tons of green coffee was produced [8].…”

Section: Introductionmentioning

confidence: 99%

“…They can often be upgraded into useful products and value-added food supplements that can provide dietary fiber and bioactive compounds [ 1 , 2 ]. The possibility of the utilization of these food processing by-products for manufacturing various human foods has created enormous scope for waste reduction, indirect income generation, the reduction of raw material costs [ 1 , 3 ] and even the potential for them to be considered as novel foods with beneficial properties [ 4 ]. However, for the development of future sustainable industrial processes centered on the valorization of food waste, aspects such as technical feasibility, an analysis of their-economic potential and a life-cycle-based environmental assessment need to be considered [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Beltrán-Medina

Guatemala-Morales

Padilla-Camberos

et al. 2020

Foods

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The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

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A Review of Coffee By-Products Including Leaf, Flower, Cherry, Husk, Silver Skin, and Spent Grounds as Novel Foods within the European Union

Cited by 178 publications

References 100 publications

Applications of Compounds from Coffee Processing By-Products

Applications of Compounds from Coffee Processing By-Products

Torrefaction of Coffee Husk Flour for the Development of Injection-Molded Green Composite Pieces of Polylactide with High Sustainability

Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

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