{"title":"咖啡上的樱桃:咖啡果肉和果皮的增值","authors":"Evelin Král, Jakob L. Rukov, Ana C. Mendes","doi":"10.1007/s12393-023-09352-4","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":"16 1","pages":"146 - 162"},"PeriodicalIF":5.3000,"publicationDate":"2023-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk\",\"authors\":\"Evelin Král, Jakob L. Rukov, Ana C. Mendes\",\"doi\":\"10.1007/s12393-023-09352-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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.</p></div>\",\"PeriodicalId\":565,\"journal\":{\"name\":\"Food Engineering Reviews\",\"volume\":\"16 1\",\"pages\":\"146 - 162\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2023-08-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Engineering Reviews\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12393-023-09352-4\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12393-023-09352-4","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Coffee Cherry on the Top: Disserting Valorization of Coffee Pulp and Husk
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.
期刊介绍：
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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