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Total fat content (%) and fatty acid profile (g/100g) of raw dry coffee cascara (CA) and powdered Instant Cascara beverage (IC).
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Our research aimed to evaluate the formation of Maillard reaction products in sun-dried coffee cascara and their impact on the safety and health promoting properties of a novel beverage called “Instant Cascara” (IC) derived from this coffee by-product. Maillard reaction products in sun-dried coffee cascara have never been reported. “Instant Cascara...
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Context 1
... lipid content and the fatty acid profile of CA are shown in Table 2. Total fat content found in CA was 2%, which is in line to that reported by other authors (2.3-2.5%) ...Context 2
... instant beverage would even be close to the "fat-free" nutrition claim, which is attributed to products that have no more than 0.5 g of fat per 100 mL. Fatty acid composition of IC mainly includes palmitic acid (C16:0), followed by linoleic acid (C18:2n6) and α-linoleic acid (C18:3n3), similar to that found in CA ( Table 2). ...Similar publications
Robusta coffee is in demand by the global market because of its distinctive aroma. Along with the high demand, robusta coffee waste known as cascara needs processing. Cascara which has a unique taste needs innovation to improve its quality. One of the efforts made is by varying the fermentation process. The purpose of this study is to examine the e...
Citations
... Previous studies carried out by our research group have proposed the use of the coffee fruit cascara to produce instant cascara (IC) by freeze drying (FD) [10]. Drying is an essential process for the long-term preservation of foods and food ingredients and allows them to be distributed and stored more easily and economically [11]. ...
... The yield of the water-soluble product obtained by FD (24.3%) was similar to that previously reported by Iriondo-DeHond et al. [10] (20%). The drying process did not significantly affect (p > 0.05) the yield of production of the powders. ...
... The SD-IC beverage was significantly (p < 0.05) less acidic than that obtained by freeze drying, suggesting the loss of acid compounds during its processing. The pH value of FD-IC was in line with that previously reported by Iriondo-DeHond et al. [10]. Acidity can be attributed to phenolic compounds and organic acids contained in coffee fruit cascara, such as chlorogenic, caffeic, ferulic, gallic, syringic, vanic, coumaric, and hydroxybenzoic acids [49]. ...
Coffee fruit cascara, which is the skin and pulp of the coffee cherry, has been authorized as a novel food for commercialization in the European Union. The present research assessed the feasibility of using spray drying to produce a soluble powder called instant cascara (IC), employing sun-dried ripe coffee cherry pulp as a raw material. Although there were no significant differences (p > 0.05) in the overall antioxidant capacity between the freeze-dried and spray-dried samples, after an in vitro simulation of the digestion process, the spray-dried sample was significantly (p < 0.05) more antioxidant. Both samples reduced physiological intracellular ROS and significantly decreased (p < 0.05) the secretion of the pro-inflammatory factor NO. Alkaloids and phenolic compounds were detected in intestinal digests. In conclusion, spray drying is a good technique for producing IC as its use does not affect its properties and causes less environmental impact than freeze drying, as calculated by life cycle assessment. Sensory analysis did not show significant differences between the commercial beverage and the IC beverage in the adult population. IC at 10 mg/mL was significantly less accepted in adolescents than the commercial beverage. Future work will include the reformulation of the IC beverage at 10 mg/mL, which has antioxidant and anti-inflammatory potential, to increase its hedonic acceptance in all consumer segments.
... The breakdown of F I G U R E 2 Total phenolic (dry basis) in dragon fruit juice powder (a) and ethanol extract of dragon fruit peel powder (b) encapsulated at three storage times. JMD, Juice + Maltodextrin; JGA, Juice + Arabic gum; JMDGA, Juice + Maltodextrin + Arabic gum; KMD, ethanol extract of dragon fruit peel + Maltodextrin; KGA, ethanol extract of dragon fruit peel + Arabic gum; KMDGA, ethanol extract of dragon fruit peel + Maltodextrin + Arabic Gum.betacyanin in dragon fruit gives rise to additional phenolic compounds with labile attributes, including byproducts like betalamic acid and diverse cyclo-DOPA compounds such as cyclo-DOPA malonyl-glucoside and 2-decarboxy-cyclo-DOPA, as indicated bySlimen et al. (2017).Heating triggers a Millard interaction between tyrosine proteinand sugar in dragon fruit juice powder, inducing oxidative traits that diminish total phenolics, known for their antioxidant function(Iriondo-DeHond et al., 2020;Troise, 2018). Meanwhile, the ethanol extract of dragon fruit peel powder is processed to reduce non-betacyanin chemicals. ...
Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56–156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51–75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15–95.87 mg/g and 121.91–156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.
... Rats were randomly assigned to four experimental groups based on sex and the beverage, i.e., half of the male and female animals received normal water in their drinking bottles, whilst the rest were exposed to IC beverage (IC powder was added to water at a concentration of 10 mg/mL in the bottle) as the only available beverage. The concentration was chosen based on a previous study [9]. ...
... The freeze-drying or dehydration process used to create IC helps preserve and concentrate the natural nutrients and bioactive compounds found in the coffee cherry husk. As a result, IC presents a higher concentration of vitamins, minerals, antioxidants, and beneficial compounds compared to other commercially available beverages made from coffee husk [9]. With its unique processing method that preserves nutritional value, IC offers a distinctively nourishing and wholesome choice among coffee husk beverages [33,35,36]. ...
... This is attributed to the presence of tea flavonoids. In contrast, IC beverages lose the flavonoids during the drying phase of the coffee husk, and this may explain why these effects are not observed [9]. ...
Instant cascara (IC) is a sustainable beverage obtained from dried coffee cherry pulp, rich in nutrients and bioactive compounds. The present research aimed to determine the effects of IC on general health and brain-gut axis parameters of healthy female and male rats. Wistar rats were exposed to IC (10 mg/mL) in their drinking water for 3 weeks. Body weight and solid and liquid intakes were monitored as indicators of food safety. Gastrointestinal transit was radiographically evaluated one day (acute) and 3 weeks (chronic) after the start of IC exposure. Locomotor activity, anxiety, and anhedonia of the animals after 3 weeks of treatment was also studied. Overall, compared to water-exposed animals, IC significantly increased food intake in males (p < 0.0001) and liquid intake in females (p < 0.05) without changes in body weight in either case. IC did not significantly modify gastrointestinal motility parameters after its acute or repeated intake and did not cause any significant behavioral alterations in males or females (p > 0.05). In conclusion, repeated intake of IC at the studied concentration did not negatively affect brain-gut axis functions of healthy male and female rats. Anxiety behavior, diarrhea, constipation, abnormal weight modifications, or other typical effects of toxicity were not observed in animals treated with the new powdered beverage, suggesting its food safety under the studied conditions.
... A beverage from aqueous extracts of roasted coffee parchment rich in caffeine, chlorogenic acid, melanoidins and total dietary fiber was elaborated by Tores de la Cruz et al. (2019). Also Iriondo-DeHond et al. (2020) demonstrated that coffee husk is a potential source of phenolic compounds for the preparation of antioxidant beverages. (EFSA; NOVEL FOODS AND FOOD ALLERGENS, 2022) considers coffee husk as a traditional food marketable in Europe for human consumption, highlighting that its nutritional contribution favors the reduction of environmental impact. ...
The study aimed to determine and compare the physico-chemical characteristics of coffee husks aqueous extracts corresponding to three Peruvian varieties of Arabica coffee: Caturra, Catimor and Geisha. Each sample was dehydrated at 45 °C for 10 hours, ground, sieved and dissolved in 2.5% w/w water. Aqueous extracts were obtained and analyzed for pH, total solids (TS), whiteness index (WI), reducing sugars (RS), total phenols (TP) and reducing power (RP) for the antioxidant activity The influence of coffee varieties, particle sizes (0.097, 0.033, and 0.0139in) and extraction temperaturas (60 and 80 ºC) on the physicochemical characteristics of their corresponding extracts was determined by factorial analysis. Correlation between TP and RP was significant while RS and TP showed an inverse relationship. Cluster values indicate similarity between Geisha extracts at 60 and 80 °C and the corresponding Catimor extracts at 80 °C. Differences were observed between the Catimor extracts at 60 °C and Caturra at 60 and 80 °C. Based on these results, the extracts exhibit distinctive intrinsic characteristics. The Caturra extracts at 60 °C showed the highest antioxidant capacity, while the Catimor extracts at 60 °C or 80 °C exhibited the highest WI (water holding capacity) and pH values. Additionally, the Geisha extracts displayed the highest amount of RS (reducing sugars). These findings are of utmost significance for the development of novel products using Peruvian coffee husks, encompassing beverages, concentrated juices, and the enhancement of coffee quality offered in coffee shops. These developments can be guided by the physicochemical characteristics obtained in this study.
... 17,18 Cascara pulp is one of the widely studied coffee by-products which have been utilized in food and beverage products. [19][20][21] Previously, cascara pulp has been extracted using water, methanol, or even supercritical CO 2 . 22,23 However, the use of ethanol solvent that could attract polar compounds and several non-polar compounds is scarcely reported. ...
Background : As the most abundant coffee by-product, cascara pulp has been considered a good source of antioxidants which could be used to prevent photoaging. The aim of this study was to determine the phytometabolite profiles, antioxidant and photoaging properties of the ethanolic extract of Coffea arabica cascara pulp.
Methods : Ethanolic maceration was performed on the fine powder of C. arabica cascara pulp collected from Gayo Highland, Aceh Province, Indonesia. The filtrate obtained was evaluated for its 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, total phenolic content (TPC), and total flavonoid content (TFC). The phytometabolite profiling was conducted qualitatively using reagents and quantitatively using gas chromatography—mass spectroscopy (GC-MS). The potential of the cascara pulp phytometabolites in inhibiting activator protein-1 (AP-1) was evaluated through molecular docking.
Results : The extract had TPC and TFC of 2.04 mg gallic acid equivalent/g extract and 91.81 mg quercetin equivalent/g extract, respectively. The half-maximal inhibitory concentration (IC 50 ) for the DPPH inhibition reached as low as 9.59 mg/L. Qualitative phytocompound screening revealed the presence of alkaloids, saponins, tannins, flavonoids, steroids, quinones, polyphenols, and triterpenoids. GC-MS revealed the extract containing 5-hydroxy-methylfurfural (22.31%); 2,5-dimethyl-4-hydroxy-3(2H)-furanone (0.74%); and caffeine (21.07%), which could form interaction with AP-1 with binding energies of -172.8, -150.8, and -63.188 kJ/mol, respectively.
Conclusion : Ethanolic extract from C. arabica cascara pulp potentially have anti-photoaging properties which is worthy for further investigations in the future.
... Other authors have found other applications of industrial interest for the coffee by-products. Among the many applications found, some of them are food coloring 24,25 , obtaining honey and coffee flour 26 , as a fiber source in biscuits and bakery preparations, and 27,28 as potassium and vitamin C sources through the manufacture of instant drinks 29 . ...
Agro-industrial biomasses are materials that come from the transformation of sources of vegetable or animal origin generally used for energy processes. This bibliographic review describes five economic interest biomasses in Honduras: coffee, African palm, sugarcane, shrimp, and cashew. A general description of each biomass is made, contextualizing the economic importance in the country, a brief description of the production process, current uses, and possible future applications. Keywords: biorefinery, biotechnology, nanomaterials, biofuel, agro-industrial waste, environment.
... Only the seed of coffee are used in the making of coffee drinks while the outer layers of the coffee fruits (husk or cascara in Spanish) become waste. The cascara however still has small amounts of variety of chemical compounds [14] including antioxidants that act as free radical inhibitors to prevent cancer and increase the physical vitality [15]. Nevertheless, research on this particular product is still limited in the health sector, and the application of cascara extract cream of Gayo Arabica coffee pulp (CECGACP) as an anti-photoaging has not been studied yet. ...
Prolonged sunlight and ultraviolet (UV) exposure causes premature skin aging called photoaging and coffee-derived topical antioxidants may help to reduce this process. Since a significant amount of antioxidant-rich cascara pulp are wasted in coffee processing, this study aimed to evaluate the safety of cascara extract cream of Gayo Arabica coffee pulp (CECGACP) as anti-photoaging in male Wistar rats (Rattus norvegicus) by assessing the skin primary irritation index (PII), skin macroscopic changes and the level of tumor necrosis factor-alpha (TNF-α). Twenty-five rats were randomly divided into five different groups: negative control (base cream only), positive control containing L-ascorbic acid 3%, and three treatment groups treated with cream containing 5%, 7.5% and 10% of CECGACP. The CECGACP was extracted, formulated into cream as a topical treatment and applied on the backs of the rats two times a day, once before the UV exposure and four hours after the exposure. After four weeks, the skins were macroscopically examined, and the TNF-α levels were measured. The PII was assessed after applying the cream 24 hours before UX exposure. Our data suggested that CECGACP was considered safe because there were no erythema and edema formation on the skin of the rats with PII score of 0 (classified as no irritation or negligible). After UV exposure, all rats had visible wrinkles and erythema on the skin in particular in the first week. After administration of CECGACP, both wrinkles and erythema were decreased. The levels of TNF-α varied from 0.15±0.02 ng/mL in the negative control and CECGACP 7.5% rat groups to 0.19±0.03 in the positive control group; however, there was no significant difference among all the groups. Our study suggests that CECGACP is safe to use in Wistar rats and able to reduce the erythema and edema due to UV exposure. However, the application of CECGACP does not provide a significant reduction of TNF-α levels.
... Subsequently, it underwent a sanitization procedure utilizing a carbon dioxide atmosphere (Martin Bauer MABA-PEX process). The IC powder was obtained through spray drying the aqueous extract of the coffee fruit cascara at an inlet air temperature of 170 • C. Outlet air temperatures varied from 90 to 110 • C. As described by Iriondo-DeHond et al. (2020), the IC beverage was formulated at 10 mg/mL [4]. The preparation consisted of diluting the powder obtained after the spray-drying process with water at room temperature. ...
Instant Cascara (IC) is a beverage made from dried coffee cherries, enriched in nutrients and bioactive compounds such as caffeine and other phytochemicals with a positive impact on the brain–gut axis health. The use of dried coffee cherries as novel foods in drinks was authorized by the EU in 2023. The process for obtaining IC involves the concentration of the regular drink by spray-drying. Colorectal cancer, chronic gut disease, is the third most common cancer type causing 1 million deaths/year. In high-income countries, colon and rectum cancers were one of the top ten causes of death in 2019. The present research aimed to obtain novel and preliminary information about the potential prophylactic or therapeutic effect of IC on colon cancer. In vitro cell models were used to analyze its genotoxicity and effects on key physiological cell events such as intracellular ROS production, proliferation and apoptosis associated with the pathogenesis of cancer. IC was determined non-genotoxic using the comet assay, reduced ROS production in normal and cancer colon cells and selectively affected the proliferation and apoptosis of colon cancer cells by labeled annexin incorporation assay. In conclusion, our preliminary data supported the safety and potential use of IC as a sustainable promoter of gastrointestinal health. Therefore, the upcycling of dried coffee cherries into IC may contribute to the sustainability of the coffee industry and to achieving Global Sustainable Development Goals (3: “Good health and well-being” and 12: “Responsible consumption and production”).
... Total nitrogen was estimated by Kjeldahl analysis (AOAC 984.13) [43]. The protein content was then calculated by multiplying the total nitrogen with the conversion factors 5.6 (pulp and husk) [44], 5.33 (parchment and silverskin) [45], and 5.24 (defective beans and sieving residue) [46]. Ashes were determined by the incineration of samples in a muffle furnace (Thermolyne Muffle Furnace, model 48000, Suwanee, GA, USA) at 575 • C for 72 h (until it turned white) [47]. ...
Processing the coffee cherry into roasted beans generates a large amount of by-products, which can negatively impact the environment. The aim of this study was to analyze the bioactive potential and chemical composition of different coffee by-products (pulp, husk, parchment, silverskin, defective beans, and green coffee sieving residue) having in mind their bioactive potential for health and well-being. The coffee by-products showed a distinct nutritional composition. The content of ash, protein, fat, and total dietary fiber was significantly higher (p < 0.05) in coffee pulp (10.72% dw), silverskin (16.31% dw), defective beans (8.47% dw), and parchment (94.19% dw), respectively. Defective beans and the sieve residue exhibited a higher content of total phenolics (6.54 and 5.11 g chlorogenic acid eq./100 g dw, respectively) as well as higher DPPH• scavenging activity (3.11 and 2.85 g Trolox eq./100 g, respectively) and ferric-reducing antioxidant power (17.68 and 17.56 g ferrous sulfate eq./100 g dw, respectively). All the coffee by-products considered in this study are sources of caffeine and chlorogenic acids, in particular 5-caffeoylquinic acid (5.36–3787.58 mg/100 g dw, for parchment and defective beans, respectively). Thus, they can be recycled as functional ingredients for food, cosmetic and/or pharmaceutical industries, contributing to the social, economic, and environmental sustainability of the coffee industry.
... Residu yang tidak terhidrolisis dan tertinggal setelah penyaringan, pencucian, pengeringan dan pengabuan merupakan serat kasar. Salah satu syarat suatu minuman dikategorikan sebagai minuman bernutrisi adalah mengandung banyak serat (Iriondo-DeHond, 2020). Hasil penelitian menunjukkan bahwa teh cascara Kukopa mengandung banyak serat kasar, yaitu sebesar 40,66±0,14% sehingga dapat direkomendasikan sebagai minuman yang bernutrisi. ...
Several important chemical components are still present in coffee skin, although they have not yet been put to much use. This study aims to determine the physical and chemical quality as well as the antioxidant activities of cascara tea, which is produced from the skin of Papuan arabica coffee. Coffee skins are gathered by The Highland Roastery Café from several Papuan coffee producers. Cascara is used to make tea, which is packaged in tea bags after being sun-dried. The analysis of physical and chemical quality is in accordance with SNI 3753: 2014. Physical and chemical quality parameters for tea include the condition of the steeping water, moisture content, ash content, crude fiber, phytochemicals, polyphenols, and caffeine levels. It is possible to measure antioxidant activity using the DPPH technique. The physical and chemical characteristics of cascara tea manufactured from Papuan arabica coffee skins are as follows: typical brewing water conditions, moisture content, total ash content, and crude fiber are all 13.00 ± 0.11%, 10.96 ± 0.12%, and 40.55 ± 0.14%, respectively. Phytochemical screening showed that cascara tea contains alkaloids, terpenoids, saponins, and polyphenols, with a total polyphenol content of 1.33 ± 0.05% and caffeine of 0.44 ± 0.05%. Cascara Papua tea exhibits strong levels of antioxidant activity with an IC50 of 13.96 ppm. Therefore, it can be concluded that cascara tea, which is made from arabica coffee skins from Papua and sun-dried, has a physical and chemical quality that complies with the standards. and can be used as an antioxidant beverage to increase endurance. Key words: cascara; coffee skin; arabica coffee; physical and chemical quality; antioxidant.
