Biorefinery and Stepwise Strategies for Valorizing Coffee By-products as Bioactive Food Ingredients and Nutraceuticals

Miguel Rebollo-Hernanz; Yolanda Aguilera; Alicia Gil-Ramírez; Vanesa Benitez; Silvia Cañas; Cheyenne Braojos; Maria A. Martin-Cabrejas

doi:10.20944/preprints202306.0188.v1

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preprints.org > biology and life sciences > food science and technology > doi: 10.20944/preprints202306.0188.v1

Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Biorefinery and Stepwise Strategies for Valorizing Coffee By-products as Bioactive Food Ingredients and Nutraceuticals

Miguel Rebollo-Hernanz

Maria A. Martin-Cabrejas

Version 1 : Received: 1 June 2023 / Approved: 2 June 2023 / Online: 2 June 2023 (11:00:02 CEST)

A peer-reviewed article of this Preprint also exists.

Rebollo-Hernanz, M.; Aguilera, Y.; Gil-Ramírez, A.; Benítez, V.; Cañas, S.; Braojos, C.; Martin-Cabrejas, M.A. Biorefinery and Stepwise Strategies for Valorizing Coffee By-Products as Bioactive Food Ingredients and Nutraceuticals. Appl. Sci. 2023, 13, 8326. Rebollo-Hernanz, M.; Aguilera, Y.; Gil-Ramírez, A.; Benítez, V.; Cañas, S.; Braojos, C.; Martin-Cabrejas, M.A. Biorefinery and Stepwise Strategies for Valorizing Coffee By-Products as Bioactive Food Ingredients and Nutraceuticals. Appl. Sci. 2023, 13, 8326.

Abstract

Coffee production generates significant amounts of by-products, posing challenges for waste management in the industry. Recent research has revealed that coffee by-products are rich in bioactive compounds suitable to produce functional food ingredients and nutraceuticals. In this review, we explore biorefinery strategies for extracting and utilizing bioactive compounds from coffee by-products, including the production of bio-based chemicals and materials, as well as the extraction of phenolic compounds, antioxidants, and dietary fiber for food applications. We propose a stepwise approach for the development of functional food ingredients and nutraceuticals from coffee by-products, covering the identification of needs, comprehensive characterization, in vitro and in vivo research, unraveling the mechanism of action, food and nutraceutical formulation, sensory analysis, shelf-life stability, scale-up, randomized control trials, and biostatistic and bioinformatic integration. Additionally, we discuss the market potential, regulatory issues, and technological innovation surrounding the commercialization of coffee by-product-based products. Emphasizing the importance of regulatory compliance and sustainability in the coffee industry, this review highlights the potential of coffee by-products to be transformed from waste into valuable functional food ingredients and nutraceuticals, offering a promising avenue for waste reduction and promoting sustainability in the coffee industry.

Keywords

bioactive compounds; biorefinery; coffee by-products; functional food ingredients; health benefits; nutraceuticals; sustainability; technological innovation; valorization; waste utilization

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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