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Título: | Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies |
Autor: | Hu, Shuai; Gil-Ramírez, Alicia CSIC ORCID; Martín-Trueba, María CSIC; Benitez, Vanesa CSIC ORCID ; Aguilera, Yolanda CSIC ORCID ; Martín-Cabrejas, María A. CSIC ORCID | Palabras clave: | Coffee pulp Green solvents Advanced extraction techniques Sustainable valorization Phenolic compounds |
Fecha de publicación: | 2023 | Editor: | Elsevier | Citación: | Current Research in Food Science 6: 100475 (2023) | Resumen: | 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. | Versión del editor: | https://doi.org/10.1016/j.crfs.2023.100475 | URI: | http://hdl.handle.net/10261/334126 | DOI: | 10.1016/j.crfs.2023.100475 | E-ISSN: | 2665-9271 |
Aparece en las colecciones: | (CIAL) Artículos |
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Fichero | Descripción | Tamaño | Formato | |
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valorizamethod.pdf | 4,13 MB | Adobe PDF | Visualizar/Abrir |
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