Comparative study of the proximate composition, physical-chemical and technological properties of the Arabica coffee by-product bran (husk and pulp)
DOI:
https://doi.org/10.12957/demetra.2025.82196Keywords:
Coffee. Dietary fiber. Protein. Novel food Ingredient. Sustainable.Abstract
Brazil, the world's leading producer of Arabica coffee, generates significant solid by-products during processing. These by-products, typically discarded, represent a potential source of valuable nutrients for the food industry. Two main processing methods, dry and wet, yield distinct by-products: cascara (dry) and pulp (wet). These by-products have favorable nutritional and technological properties for food applications. This study aimed to evaluate the proximate composition (moisture, protein, fat, fiber, ash), physicochemical and technological properties of brans derived from Brazilian Arabica coffee by-products (harvests 2020-2022) obtained from both dry and wet processing methods. The results showed bran rich in dietary fiber (30-60%) and protein (8–11%), with low-fat content (0.66–5%). Additionally, the bran had promising physicochemical and technological properties for food use. These findings suggest that coffee by-products hold significant potential as sustainable food ingredient, promoting product enrichment and contributing to the coffee industry's overall sustainability.
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Copyright (c) 2025 Betsy Gois Santos, Ingrid Silva Pacheco de Oliveira, Mariana Aranda Rodrigues, Eduarda Cavalcante Martinez, Ana Luísa Carvalho Pinto, Thais Matsue Uekane
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