STUDY ON COFFEE CHERRY ITS CHEMICAL CHARACTERISTICS, PROCESSING AND ITS BY-PRODUCT UTILIZATION IN FOOD: A REVIEW

Bishal Thagunna (), Shubhechchha Bachya Magar, Bijaya Lamichhane, Bikalpa Pokhrel and Jaspreet Kau
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Bishal Thagunna: Pokhara Bigyan Tatha Prabidhi Campus, Pokhara, Nepal/ Tribhuvan University
Shubhechchha Bachya Magar: Pokhara Bigyan Tatha Prabidhi Campus, Pokhara, Nepal/ Tribhuvan University
Bijaya Lamichhane: Pokhara Bigyan Tatha Prabidhi Campus, Pokhara, Nepal/ Tribhuvan University
Bikalpa Pokhrel: Pokhara Bigyan Tatha Prabidhi Campus, Pokhara, Nepal/ Tribhuvan University
Jaspreet Kau: Department of food science and Technology, RIMT University, Punjab, India

Malaysian Journal of Halal Research Journal (MJHR), 2023, vol. 6, issue 2, 37-41

Abstract: Globally, coffee is the second most traded good after oil, and it is among the most commonly consumed drinks. From fruit to brewed coffee, a lot of byproducts are created during coffee production. On the basis of different processing methods used, various waste products are produced, such as husks, pulp, mucilage, leftover coffee grounds, and silver skin which only has a few uses, such as compost, livestock feed, fertilizer, and other similar things. Various value-added products are produced in the pharmaceutical, cosmetic, and food industries via pretreatments and recovery procedures (antioxidants, vitamins, enzymes, cellulose, starch, lipids, proteins, and pigments. Since the coffee industry generates enormous amounts of coffee by-products, which are abundant sources of nutrients and thriving nutrient resources, there is an urgent need to use and apply them in industrial settings to offset the large amount of crop production that will occur in the coming years. This review discusses methods for adding value to coffee byproducts, which can be achieved through a valorizing strategy, integrating bioengineering principles into food processing and waste management, as well as environmental conservation and disposal problems that accelerate both economic and ecological resources.

Keywords: Coffee cherry; By-products; Biotechnological; Value-added products; Economic resources. (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zbmjhr:v:6:y:2023:i:2:p:37-41

DOI: 10.26480/mjhr.02.2023.37.41

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