RESEARCH COFEE BY-PRODUCT: COMPOSITION AND APPLICATION IN FOOD PROCESSING

Authors

Duong Thi Ngoc Diep, Hoang Quang Binh, Nguyen Thi Thu Thuy

DOI:

https://doi.org/10.71254/pq6mwr57

Keywords:

Coffee, valorization, by-product, food

Abstract

Coffee is one of the most popular drinks in the world. Depending on the different processing lead to the various by-products. In general, by-products such as pulp, husk, parchment, and silver skin contain many health-beneficial compounds such as fiber, polyphenols, and caffeine. However, these materials have not yet been widely exploited and are often thrown away in Vietnam. Research in the world shows that by-products from the coffee processing are suitable raw materials for beverage production, enzymes, extraction of bioactive compounds, andbioactive a rich source of fiber and antioxidant activity.

Published

15-04-2025

Issue

Section

Articles

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