Applications of Compounds from Coffee Processing By-Products.

Area of Science:

• Food Science
• Agricultural Science
• Biotechnology

Background:

• Approximately 90% of coffee cherries become agricultural by-products, including cascara, parchment, mucilage, silverskin, and spent coffee grounds.
• These by-products represent a significant source of valuable nutrients and health-promoting compounds.
• Current waste management practices often overlook the potential for valorization of these coffee residues.

Purpose of the Study:

• To review the definition, chemical composition, and safety aspects of coffee by-products.
• To explore proposed and commercially available food applications of coffee by-products based on their composition.
• To highlight the potential of an integrated bio-refinery approach for sustainable valorization.

Main Methods:

• Literature review of scientific publications and industry reports.
• Analysis of chemical composition data for various coffee by-products.
• Examination of food safety parameters including pesticides, mycotoxins, acrylamide, and gluten.
• Identification of current and potential applications in food, pharmaceutical, and cosmetic industries.

Main Results:

• Coffee by-products are rich in carbohydrates, proteins, lipids, minerals, and bioactive compounds like polyphenols.
• Food safety assessments are crucial, requiring analysis for contaminants like pesticides and mycotoxins.
• Numerous applications have been proposed, including ingredients for baked goods, beverages, and nutraceuticals.

Conclusions:

• Valorization of coffee by-products aligns with Food Agriculture Organization (FAO) priorities for reducing food waste and maximizing environmental, social, and economic benefits.
• An integrated bio-refinery approach can effectively convert coffee waste into valuable nutrients and bioactive molecules.
• Further research and development are needed to fully realize the commercial potential of these sustainable ingredients.