Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies

Patil, Siddhi; Pimpley, Vaibhavi A.; Warudkar, Kajol; Murthy, Pushpa S.

doi:10.1007/s12649-021-01554-3

Cited by 16 publications

(4 citation statements)

References 32 publications

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“…In terms of ash content, the red and yellow pulp had values of 4.88 ± 0.01% and 4.80 ± 0.01%, respectively. These values are roughly 50% lower than the values reported by Patil et al ( 53 ), for coffee pulp (9.6 ± 2.2%). Patil et al ( 53 ) also revealed that pulp coffee contained high concentrations of minerals such as potassium (410 mg/100 g DW), calcium (97.8 mg/100 g DW), and magnesium (24.5 mg/100 g DW).…”

Section: Resultscontrasting

confidence: 60%

Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment

Rojas-Orduña,

Hernández-Carrión,

Gómez-Franco

et al. 2023

Front. Nutr.

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This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia. The study employed ultra-sound-assisted extraction (UAE) to extract carotenoids, and a 23 factorial design was used to evaluate the effects of pulp color, biomass-solvent ratio, and solvent mixture composition on carotenoid content and extraction yield. The condition that provided the highest carotenoid extraction was further encapsulated by spray drying and added to a dairy product. The results showed that coffee pulp has significant dietary fiber content and high levels of carotenoids, with yellow pulp having a higher content than red pulp. Lutein isomers and lutein esters were the most abundant carotenoids found in both red and yellow coffee pulp. The highest carotenoid extraction was achieved using a 1:40 (g/mL) biomass:solvent ratio and a 20:80% v/v Ethanol:Ethyl Acetate solvent mixture for the yellow pulp. The carotenoid extract also demonstrated high encapsulation efficiency (46.57 ± 4.03%) and was found to be stable when added to a fermented milk product. This study presents an alternative solution for utilizing coffee by-products in Colombia, which could positively impact the families of over half a million Colombian coffee producers.

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Section: Resultscontrasting

confidence: 60%

Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment

Rojas-Orduña,

Hernández-Carrión,

Gómez-Franco

et al. 2023

Front. Nutr.

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“…According to the literature, coffee pulp is rich in minerals, particularly potassium, calcium, and magnesium [ 51 ] and, in fact, from all the samples herein analyzed, coffee pulp showed the highest content of ash (10.7% dw). However, this value was lower than that reported by Jiamjariyatam et al [ 25 ] in Thai coffee pulp (16.7% dw).…”

Section: Resultsmentioning

confidence: 94%

Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin

Machado

Santo

Machado

et al. 2023

Foods

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Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36–3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.

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“…The milk kefir exhibited a stronger scavenging ability against free radicals than milk [ 35 ], likely due to the release of milk peptides from kefir grains [ 35 ]. The antioxidative capabilities of kefir were also maintained for at least 21 days during storage [ 32 , 34 , 35 ]. Güven et al [ 31 ] suggested that the microbial activities of a kefir culture are highly possible to play a part in the antioxidant activities of kefir, which surpassed vitamin E, on the oxidative damage caused by carbon tetrachloride.…”

Section: Health Benefitsmentioning

confidence: 99%

“…Furthermore, Ozcan et al [ 32 ] proposed that differences in antioxidative capabilities can result from different affinities of antioxidative compounds and varieties of kefir microbiota and metabolites. Like kombucha, the free-radical-scavenging performances of kefirs were significantly improved, when ingredients rich in antioxidants, i.e., steam-treated coffee pulp [ 34 ] and black and green tea [ 33 ], were added.…”

Section: Health Benefitsmentioning

confidence: 99%

Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome

et al. 2023

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Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.

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Valorisation of Coffee Pulp for Development of Innovative Probiotic Beverage Using Kefir: Physicochemical, Antioxidant, Sensory Analysis and Shelf Life Studies

Cited by 16 publications

References 32 publications

Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment

Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment

Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin

Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome

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