Coffee husks are a major by-product of coffee production and are currently being underutilized. The aim of this work was to chemically characterize coffee husks to allow for an adequate evaluation of their potential for valorization. Blanched and non-blanched coffee husks were characterized for extractable and non-extractable phenolics, caffeine, trigonelline content, and for their polysaccharide and proximal composition. The total, soluble and insoluble fiber contents were determined, together with the husks' technological properties. Antioxidant activity and bioaccessibility of phenolic compounds of coffee husks were evaluated. Two types of husk were studied: one comprised mostly of outer skin and pulp (CH1); and other comprised mostly of parchment (CH2). Blanching had positive effects on non-extractable phenolics, chlorogenic acid and on the bioaccessibility of phenolics, promoting small reductions in extractable phenolics, protocathecuic acid, caffeine and trigonelline contents. Blanched CH1 presented more appropriate properties than CH2 for potential applications in food. It also presented better antioxidant, hydration, and oil holding properties than those of other agri-food by-products. Tentatively identified polysaccharides included galactomannans, arabinogalactans type II, pectin and cellulose.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700850 | PMC |
| http://dx.doi.org/10.3390/foods10123125 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Microencapsulated phenolic compounds from organic coffee husk: Impacts on human gut microbiota and in vitro prebiotic potential.
Food Res Int
February 2025
Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address:
This research investigated the influence of the microencapsulation of phenolic compounds (PCs) from organic coffee husk with whey protein concentrate (WPC) and maltodextrin on the abundance of intestinal bacterial populations and their metabolic activity during in vitro fecal fermentation. The microencapsulated PCs were gradually metabolized during fecal fermentation, resulting in significant transformations and an increase in PCs in the fermentation media. The metabolism of PCs by the fecal microbiota occurred concurrently with the consumption of sugars, production of organic acids, and reduction in pH in the media.
View Article and Find Full Text PDFHumic extracts from raw or composted coffee husks as novel chitosan crosslinkers for the synthesis of sustainable nanoparticles with antioxidant properties.
Int J Biol Macromol
December 2024
Department of Agricultural Science, University of Naples, via Università, 100, Portici 80055, Italy; Centro Interdipartimentale di Ricerca per la Risonanza Magnetica Nucleare per l'Ambiente, l'Agroalimentare, ed i Nuovi Materiali (CERMANU), Università di Napoli Federico II, Via Università 100, 80055 Portici, Italy.
Coffee husks have been valorised by isolating humic materials before (HLS-Raw) or after (HS-Comp) composting them. Such substrates were reacted with chitosan at different ratios to synthesize novel nanoparticles (NP) with radical scavenging properties. Size and antioxidant activity of nanomaterials increased at higher HS/chitosan ratio, while zeta potential decreased.
View Article and Find Full Text PDFAuthentication of indigenous Brazilian specialty canephora coffees using smartphone image analysis.
Food Res Int
November 2024
Universidade Federal do Oeste da Bahia, Programa de Pós-Graduação em Química Pura e Aplicada, 47810-047 Barreiras, Bahia, Brazil. Electronic address:
The prevention of coffee fraud through the use of digital and intelligence-based technologies is an analytical challenge because depending on the adulterant, visual inspection is unreliable in roasted and ground coffee due to the similarity in color and texture of the materials used. In this work, a 3D-printed apparatus for smartphone image acquisiton is proposed. The digital images are used to authenticate the geographical origin of indigenous canephora coffees produced at Amazon region, Brazil, against canephora coffees from Espírito Santo, Brazil, and to capture the adulteration of indigenous samples.
View Article and Find Full Text PDFEffect of Processed Coffee Husk on Feed Intake, Nutrient Digestibility, Body Weight Changes and Economic Feasibility of Bonga Sheep Fed on Natural Pasture Hay as a Basal Diet.
Vet Med Sci
November 2024
Department of Animal Sciences, College of Agriculture and Environmental Sciences, Bahir Dar University, Bahir Dar, Ethiopia.
Background: Ethiopia is one of the world's coffee producers, generating about 192,000 metric tonnes of coffee husks annually as by-products. The material can be used for ruminant diets to improve the nutrient utilisation of animals. However, coffee husk has toxic compounds, which can be minimised through different processing methods.
View Article and Find Full Text PDFThe effect of coffee husks used as pellet bedding material on the intestinal barrier, immune-related gene expression and microbiota composition in the broiler chicken caecum.
J Vet Res
September 2024
Department of Poultry Diseases, National Veterinary Research Institute, 24-100 Puławy, Poland.
Introduction: Using coffee husks as waste material for bedding contributes to sustainable development. A sustainable choice of bedding has also, however, to be a safe choice for poultry. The study analysed immune-related gene expression in the intestinal mucosa and indicator bacteria in caecal content collected from broiler chickens bedded on material with coffee husk addition.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!