ReviewCurrent research in food science2023
Valorization of coffee pulp as bioactive food ingredient by sustainable extraction methodologies.
Review in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp Beverage.Microorganisms · 2026Article
- Experimental Development of an Enriched Tomato Juice with Bioactive Extracts from Unripe Green Tomatoes.Molecules (Basel, Switzerland) · 2026Article
- Article
- Unlocking New Bioactive Peptides from Coffee Pulp: A Metagenomics and AI-Driven Discovery Paradigm.Foods (Basel, Switzerland) · 2025Article
- Nutritional and qualitative characteristics of beef patties incorporated with hydrated coffee cherry pulp powder.NPJ science of food · 2025Article
- Impacts of coffee parchment on growth, immunity, and gut microbiota of Nile tilapia (Oreochromis niloticus) in biofloc system.Scientific reports · 2025Article
- Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (Food chemistry: X · 2025Article
- Optimization of combined subcritical water and COScientific reports · 2025Article
- Dietary supplementation of coffee pulp extract enhances growth performance and intestinal morphology in broiler chicken.Poultry science · 2025Article
- Spent Coffee Grounds as a Source of Chlorogenic Acid.Molecules (Basel, Switzerland) · 2025Review
- Coffee Pulp from Azores: A Novel Phytochemical-Rich Food with Potential Anti-Diabetic Properties.Foods (Basel, Switzerland) · 2025Article
- HardtankFrontiers in chemistry · 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
- Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.Foods (Basel, Switzerland) · 2024Article
- Potential of Coffee Cherry Pulp Extract against Polycyclic Aromatic Hydrocarbons in Air Pollution Induced Inflammation and Oxidative Stress for Topical Applications.International journal of molecular sciences · 2024Article
- Effect of Supplementation with Coffee and Cocoa By-Products to Ameliorate Metabolic Syndrome Alterations Induced by High-Fat Diet in Female Mice.Foods (Basel, Switzerland) · 2023Article
- Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Coffee pulp is an underutilized by-product of coffee industrial production rich in bioactive compounds such as phenolic compounds, caffeine, and dietary fiber. The widely known antioxidant, anti-inflammatory, anti-aging, antimicrobial and hepatoprotective health-promoting properties attributed to mentioned compounds enhance the use of coffee pulp as a bioactive food ingredient. Furthermore, the application of green sustainable extraction techniques pursuing highly efficient and selective extraction processes promotes this by-product exploitation in food science. Hence, this review gathers the available information relative to the impact of the extraction processes on the bioactive compound's recovery from coffee pulp, providing an overview of the most recent advances. An in-depth comparison workout between conventional and alternative extraction methods was performed to identify the most suitable techniques for coffee pulp valorization as functional ingredient until date. A critical discussion focused on advantages and drawbacks of the extraction methods applied to coffee pulp was included together a prospective of emerging extraction techniques.
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Registered trials
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