Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews

Anastasia Loukri,Athanasia Goula,Andreana N Assimopoulou,Konstantinos N Kontogiannopoulos,Ioannis Mourtzinos,Petroula Tsitlakidou

doi:10.3390/app10196982

Anastasia Loukri, Athanasia Goula + Show 4 more

Open Access

https://doi.org/10.3390/app10196982

Copy DOI

Journal: Applied sciences	Publication Date: Oct 6, 2020
Citations: 18	License type: CC BY 4.0

Affiliation: Aristotle University of Thessaloniki

Abstract

Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.

Highlights

Agricultural production leads to the accumulation of agro-food wastes and by-products
Similar studies on plant extracts rich in phenolics showed that the extract antiradical activity increased with the concentration of β-cyclodextrin in the solution [23,24], since the existence of β-CD can lead to inclusion complex formation with phenolic compounds
The β-CD concentration does not seem to affect the concentration of caffeine in the extract and it can be observed that the highest CCaf was obtained in the absence of cyclodextrin

Summary

Introduction

Agricultural production leads to the accumulation of agro-food wastes and by-products. Chlorogenic acid is the main phenolic compound in coffee pulp contributing to the sensory attributes of coffee [4,5]. It is responsible for the bitter, sour, and astringency tastes. Chlorogenic acid turns into lactones and contributes to the bitter taste of the brew [6,7]. Caffeine is another significant compound in coffee, contributing 10–30%

Objectives

Methods

Results

Conclusion