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Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk

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Abstract

Coffee is still one of the most consumed beverages in the world. Yet, the large quantities of by-products generated during coffee production are wasted, which is a burden in the sustainability of coffee production. Coffee cherry by-products are rich in several compounds of interest that can be used in several applications, minimize the wastes, and the environmental damage from coffee production. This review article aims to discuss the relevance of coffee processing by-products, namely, the coffee cherry husk and pulp to create value-added food products. Their chemical composition, properties, and extraction methods of valuable compounds are discussed, and possible food applications showcased, thereby aiming at increasing and supporting a more environmentally friendly coffee utilization.

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No datasets were generated in this study. All data has been taken from cited articles.

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Acknowledgements

Ana C. Mendes thanks PROBIO project from Innovation Fund Denmark (project number 7076-00053B). Jakob L. Rukovs work on Cascara is supported by Innovation Fund Denmark (project number 0172-01373B).

Funding

ACM thanks Innovation Fund Denmark (project number 7076-00053B), and JLR thanks Innovation Fund Denmark (project number 0172-01373B).

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Authors and Affiliations

  1. DTU-Food, Technical University of Denmark (DTU)- National Food Institute, Kemitorvet 202, 2800 Kgs. Lyngby, Denmark

    Evelin Král & Ana C. Mendes

  2. Otto Busses Vej 63, 2450, Copenhagen, SV, Denmark

    Jakob L. Rukov

Authors
  1. Evelin Král
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  2. Jakob L. Rukov
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  3. Ana C. Mendes
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EK and ACM wrote the manuscript. EK, JLR, and ACM revised the manuscript.

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Correspondence to Ana C. Mendes.

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Král, E., Rukov, J.L. & Mendes, A.C. Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk. Food Eng Rev (2023). https://doi.org/10.1007/s12393-023-09352-4

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