Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Heeger, Andrea; Kosińska-Cagnazzo, Agnieszka; Cantergiani, Ennio; Andlauer, Wilfried

doi:10.1016/j.foodchem.2016.11.067

Cited by 165 publications

(138 citation statements)

References 26 publications

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“…The total amount of caffeine and trigonelline extracted with the infusion is approximately 2-3 times lower than CHPEs. The caffeine content in coffee husk in literature ranged from 1300 to 8200 mg/kg, values significantly higher than all the analyzed samples (Mennini et al, 2013;Heeger et al, 2016;Mullen et al, 2003). Theophylline and theobromine (methyl xanthines, intermediates of the caffeine metabolism) were few represented both in CHPEs and CHIs, however there are no terms of comparison in literature.…”

Section: Quantification Of Major and Minor Compounds Found In Coffee mentioning

confidence: 86%

Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

Castaldo¹,

Graziani²,

Gaspari³

et al. 2018

JFR

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Coffee husk is a fibrous mucilaginous material representing the major residues from the handling and processing of coffee. Currently, coffee husk is discarded which contributes to environmental pollution. Dry and semi-dry coffee husk were extracted by hot infusion and the polyphenol profile was studied by UHPLC and Q-Orbitrap mass spectrometry. Free radical scavenging activity in the infusion was between 26.61 at 31.33 mmol Trolox equivalent antioxidant capacity (TEAC)/kg, as measured by the assay with ABTS and DPPH radical. The results indicated that coffee husk contained 367.45 and 396.04 g/kg of total dietary fiber in dry and semi-dry sample, respectively. While the infusions contain exclusively soluble dietary fiber 0.64 and 0.98 g/L. The methanol extracts of coffee husk presented antimicrobial activity of P. camemberti, P. expansum and P. roqueforti, A. flavus and A. niger, many of their mycotoxins producers. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for the Penicilliums strains ranged from 6.3 to 50 g/L, whereas on the Aspergillus strains the data detected ranged from 25 to 50 g/L, respectively. This study indicates the possible exploiting of this coffee by-product as potential natural health promoting and preservative ingredient.

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Section: Quantification Of Major and Minor Compounds Found In Coffee mentioning

confidence: 86%

Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

Castaldo¹,

Graziani²,

Gaspari³

et al. 2018

JFR

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“…As expected, values were significantly lower (p < 0.05) than those detected in CC (7.2 mg/g) used for its extraction. This value is in the range (5.4-18 mg/g) described by other authors for this coffee by-product [32]. The EFSA considers as safe daily levels of caffeine consumption of 400 and 200 mg for the general population and in pregnant and lactating woman, respectively [33].…”

Section: Food Safety Of Isolated Coffee Cascara Dietary Fibre and Breadsmentioning

confidence: 87%

“…Content of proteins was determined by Kjeldahl mineralization followed by a colorimetric analysis of nitrogen for quantification (AOAC-32.1.22, 920.87) according to that previously described [32]. NH 4 Cl was used for standard calibration curve.…”

Section: Total Proteinmentioning

confidence: 99%

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Iriondo‐DeHond

Iriondo-DeHond³

et al. 2020

Molecules

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This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

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“…For this reason, efforts have been made to develop methods for coffee waste treatment and management, as well as its utilization as a raw material for the production of feeds, beverages, vinegar, biogas, caffeine, pectin, pectic enzymes, protein and compost. Coffee waste is emerging as a new feed for producing polysaccharides and monosaccharide [1].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Conditions of Extraction Process From Coffee Cherry Pulp (Cascara) and Application to Drinking Water Products With Antioxidant Activity

Nguyên¹,

Hoang²,

Le³

2019

JST

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The paper studied on the optimization of extraction condition of total polyphenols and flavonoids from dried coffee cherry pulp (Cascara) by response surface methodology. The effect of extraction conditions such as solvent (water)-to-material ratio (X1); temperature (X2) and time (X3) were studied. The results showed that the best combination of extraction conditions for dried coffee cherry pulp was at 1: 40.77 solid- sovent ration, 71.59oC and 48.39min. At optimal extraction conditions, total polyphenol content achieved 23.816 mgGAE/g and total flavonoid 11.365 mgQE/g of dry basis.Applying the optimization conditions of extraction process to drinking water products from coffee cherry pulps and implementing sensory methods according to the ranking test method to determine the mixing formula. Results obtained syrup ratio 90bx, citric acid content is 0.01%. According to the consumer acceptance test, the final product of this research was rated 4.7 on a scale of 7, the studied product has good organoleptic properties and sterilization standards, ensuring food safety for consumers. Our research results indicated potential of using dried coffee cherry pulp (Cascara) as promisisng resources for extracting natural antioxidants.Key words: coffee cherry pulp, Cascara, polyphenol, flavonoid…

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Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Cited by 165 publications

References 26 publications

Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Optimization of Conditions of Extraction Process From Coffee Cherry Pulp (Cascara) and Application to Drinking Water Products With Antioxidant Activity

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