Enzymatic Technology Application on Coffee Co-products: A Review
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DOI: 10.1007/s12649-020-01208-w
Abstract: Coffee, one of the world’s most consumed beverages, is recognized for its peculiar aroma and flavor. Depending on the type of coffee processing, different co-products are generated as lignocellulosic materials that comprise husks, skin, pulp,… read more here.
Keywords: technology application; enzymatic technology; coffee products; application coffee ... See more keywords
Coffee by-products as the source of antioxidants: a systematic review
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DOI: 10.12688/f1000research.107811.1
Abstract: Background: Solid waste from coffee depulping process threatens the organism in environment as it produces organic pollutants. Evidence suggested that coffee by-product could valorize owing to its potential as antioxidant sources. The aim of this… read more here.
Keywords: products source; coffee; systematic review; source antioxidants ... See more keywords
Activating Effects of the Bioactive Compounds From Coffee By-Products on FGF21 Signaling Modulate Hepatic Mitochondrial Bioenergetics and Energy Metabolism in vitro
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DOI: 10.3389/fnut.2022.866233
Abstract: Coffee by-products contain bioactive compounds that have been shown to have the capacity to modulate human metabolism. The goal of this study was to investigate the effects of the main bioactive compounds in coffee by-products… read more here.
Keywords: coffee; bioactive compounds; metabolism; mitochondrial bioenergetics ... See more keywords
Coffee By-Products and Their Suitability for Developing Active Food Packaging Materials
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DOI: 10.3390/foods10030683
Abstract: The coffee industry generates a wide variety of by-products derived from green coffee processing (pulp, mucilage, parchment, and husk) and roasting (silverskin and spent coffee grounds). All these fractions are simply discarded, despite their high… read more here.
Keywords: food packaging; active food; coffee products; coffee ... See more keywords
Comparative Analysis of Selected Chemical Parameters of Coffea arabica, from Cascara to Silverskin
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DOI: 10.3390/foods11081082
Abstract: Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter,… read more here.
Keywords: comparative analysis; coffee products; coffee; cascara silverskin ... See more keywords
Occurrence of Furfural and Its Derivatives in Coffee Products in China and Estimation of Dietary Intake
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DOI: 10.3390/foods12010200
Abstract: This is the first report on the content of furfural and its derivatives in coffee products in China. The concentrations of furfural and its derivatives in 449 sampled, commercially available coffee products in China were… read more here.
Keywords: furfural derivatives; products china; derivatives coffee; intake ... See more keywords
Scientometric Overview of Coffee By-Products and Their Applications
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DOI: 10.3390/molecules26247605
Abstract: As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization… read more here.
Keywords: products applications; coffee products; field; scientometric overview ... See more keywords