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Polysaccharides of coffee: dynamic changes during processing, effects on quality, and implications for by-product

Xiaozi Lin1, Qianfan Li2, Wenze Li3

  • 1School of Agriculture, Yunnan University, 650091 Kunming, China; Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, 318000 Taizhou, China; State Key Laboratory of Subtropical Silviculture, College of Forestry and Biotechnology, Zhejiang A&F University, 311300 Hangzhou, China.

Food Research International (Ottawa, Ont.)
|October 11, 2025
PubMed
Summary

Coffee bean polysaccharides significantly impact flavor and health. Roasting degree and variety alter polysaccharide profiles, influencing the final coffee cup characteristics in complex ways.

Keywords:
ArabicaBy-product utilizationCoffeeCup qualityHealth effectsPolysaccharides

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