ReviewJournal of food science and technology2022
The wastes of coffee bean processing for utilization in food: a review.
Review in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
33 citing papers in PubMed, 137 citations in OpenAlex.
- Main characteristic metabolites with xanthine oxidase inhibitory activities from YunnanFood chemistry: X · 2026Article
- Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products.Foods (Basel, Switzerland) · 2025Article
- Upcycling Coffee Waste into Sustainable Nano Zerovalent Iron for Environmental Contaminant Remediation: Characterization, Applicability and Cytotoxicity.Nanomaterials (Basel, Switzerland) · 2025Article
- Coffee Waste as a Green Precursor for Iron Nanoparticles: Toward Circular, Efficient and Eco-Friendly Dye Removal from Aqueous Systems.Journal of xenobiotics · 2025Article
- Utilization of Spent Coffee Grounds as an Antioxidant Dietary Fiber in Beef Patties: Oxidative Stability, Texture Properties, and Molecular Docking.Food science & nutrition · 2025Article
- Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.Food chemistry: X · 2025Article
- Novel Insights into Torrefacto and Natural Coffee Silverskin: Composition, Bioactivity, Safety, and Environmental Impact for Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Article
- Beyond Peat: Wood Fiber and Two Novel Organic Byproducts as Growing Media-A Systematic Review.Plants (Basel, Switzerland) · 2025Review
- Characterization of Coffee Waste-Based Biopolymer Composite Blends for Packaging Development.Foods (Basel, Switzerland) · 2025Article
- Green Synthesis and Characterization of Silver Nanoparticles Using Rice (Food technology and biotechnology · 2025Article
- Turning Waste into Taste: Effective Upcycling of By-Products for Innovative Food SolutionsFood technology and biotechnology · 2025Review
- Transforming Agri-food waste: Innovative pathways toward a zero-waste circular economy.Food chemistry: X · 2025Review
- Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices.Foods (Basel, Switzerland) · 2025Article
- Effect of Coffee Silverskin on Meat Quality of Growing Rabbits.Foods (Basel, Switzerland) · 2025Article
- Multisolvent metabolite profiling of coffee waste by UHPLC-HRMS/MS and molecular networking.Computational and structural biotechnology journal · 2025Article
- Bioactive Compounds and Valorization of Coffee By-Products from the Origin: A Circular Economy Model from Local Practices in Zongolica, Mexico.Plants (Basel, Switzerland) · 2024Article
- Bioactive Compounds from Organic Waste.Molecules (Basel, Switzerland) · 2024Review
- Optimization of pectin yield extracted from coffee Arabica pulp using response surface methodology.Heliyon · 2024Article
- Valorization of Coffee Silverskin Using Extraction Cycles and Water as a Solvent: Design of Process.Molecules (Basel, Switzerland) · 2024Article
- Impact of Cold Atmospheric Plasma Pretreatment on the Recovery of Phenolic Antioxidants from Spent Coffee Grounds.Food analytical methods · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A few million cubic tons of waste are generated annually as a result of coffee processing. As a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other phytonutrients which confer a wide range of health benefits. These wastes generated every year are usually discarded as landfill mass, mixed with animal fodder, or incinerated. Coffee wastes, due to their high content of tannins and caffeine, can degrade the soil quality and induce carcinogenicity when mixed with animal fodder. This review aims to identify the potential of coffee silver skin and spent coffee grounds, both generated as a result of the roasting process and instantization processes. Coffee husk and coffee flour are also well-known for their excellent bioactive roles. The proximate composition of coffee silverskin indicates a rich dietary fibre source and finds wide applications in bakery and other allied food products. This process could generate a value-added product and alleviate the disposing quality of remnant spent coffee grounds. Companies are exploring novel ideas of producing coffee flour obtained from drying and milling of coffee cherries for applications in day-to-day food products. Coffee and coffee waste combined with its high concentration of fibre, colorant pigments, and antioxidant compounds, has immense potential as a functional ingredient in food systems and needs to be explored further for its better utilization.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.