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Hu S, Gil-Ramírez A, Martín-Trueba M, Benítez V, Aguilera Y, Martín-Cabrejas MA. Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies. Curr Res Food Sci 2023; 6:100475. [PMID: 36935849 PMCID: PMC10017359 DOI: 10.1016/j.crfs.2023.100475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/05/2023] Open
Abstract
Coffee pulp is an underutilized by-product of coffee industrial production rich in bioactive compounds such as phenolic compounds, caffeine, and dietary fiber. The widely known antioxidant, anti-inflammatory, anti-aging, antimicrobial and hepatoprotective health-promoting properties attributed to mentioned compounds enhance the use of coffee pulp as a bioactive food ingredient. Furthermore, the application of green sustainable extraction techniques pursuing highly efficient and selective extraction processes promotes this by-product exploitation in food science. Hence, this review gathers the available information relative to the impact of the extraction processes on the bioactive compound's recovery from coffee pulp, providing an overview of the most recent advances. An in-depth comparison workout between conventional and alternative extraction methods was performed to identify the most suitable techniques for coffee pulp valorization as functional ingredient until date. A critical discussion focused on advantages and drawbacks of the extraction methods applied to coffee pulp was included together a prospective of emerging extraction techniques.
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Affiliation(s)
- Shuai Hu
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Alicia Gil-Ramírez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - María Martín-Trueba
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A. Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain
- Corresponding author. Institute of Food Science Research, CIAL, UAM-CSIC, C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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