Green Extracts From Coffee Pulp And Their Application In The Development Of Innovative Brews

Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of beta-cyclodextrin (beta-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of beta-CD concentration (C-beta cd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (A(AR)) and the caffeine content (C-Caf). The optimum operational conditions were found to be C-beta cd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 degrees C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.