Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications
The coffee industry produces substantial amounts of by-products, including pulp, husk, silverskin, and spent coffee grounds (SCG), which are often discarded as waste. These residues are, however, rich in valuable bioactive compounds, dietary fiber, proteins, and lipids, offering significant potentia...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500486X |
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| author | Markos Makiso Urugo Paulos Getachew Biruk Tagesse Lambe Eyasu Yohannis Abel Afework Nabiat Meteke Sadu Yasin Misikir Milkias Yetenayet B. Tola Tilahun A. Teka Habtamu Fekadu Gemede Mohammed Worku |
| author_facet | Markos Makiso Urugo Paulos Getachew Biruk Tagesse Lambe Eyasu Yohannis Abel Afework Nabiat Meteke Sadu Yasin Misikir Milkias Yetenayet B. Tola Tilahun A. Teka Habtamu Fekadu Gemede Mohammed Worku |
| author_sort | Markos Makiso Urugo |
| collection | DOAJ |
| description | The coffee industry produces substantial amounts of by-products, including pulp, husk, silverskin, and spent coffee grounds (SCG), which are often discarded as waste. These residues are, however, rich in valuable bioactive compounds, dietary fiber, proteins, and lipids, offering significant potential for sustainable valorization. This review provides a comprehensive synthesis of recent advancements in the green valorization of coffee industry residues, with a particular focus on their applications in food and feed systems. It explores the compositional properties of various coffee by-products and examines a wide range of emerging transformation technologies. These include biological processes such as fermentation for producing organic acids, enzymes, and single-cell proteins; green extraction techniques such as supercritical CO₂, microwave-assisted, and ultrasound-assisted extraction for the recovery of antioxidants, caffeine, and phenolic compounds; and chemical conversions like hydrolysis and Maillard reactions to generate fermentable sugars, prebiotics, and flavor compounds. Novel approaches such as solid-state fermentation and encapsulation are also discussed for their potential to enhance the functional value of these residues. The valorization of coffee by-products not only supports environmental sustainability but also contributes to the development of circular food systems. Particular attention is given to the role of these innovations in improving food and feed quality. Addressing key challenges, including variability in residue composition and integration into supply chains, is essential to fully realize the potential of coffee industry by-products in future food and feed innovation. |
| format | Article |
| id | doaj-art-b5937a93e0214bef9859bfee729def34 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-b5937a93e0214bef9859bfee729def342025-08-20T03:35:02ZengElsevierApplied Food Research2772-50222025-12-015210118110.1016/j.afres.2025.101181Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applicationsMarkos Makiso Urugo0Paulos Getachew1Biruk Tagesse Lambe2Eyasu Yohannis3Abel Afework4Nabiat Meteke5Sadu Yasin6Misikir Milkias7Yetenayet B. Tola8Tilahun A. Teka9Habtamu Fekadu Gemede10Mohammed Worku11Department of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, P.O. Box 667, Hossaena, Ethiopia; Corresponding author.Center for Food Science and Nutrition, Addis Ababa University, P. O. Box 1176, Addis Ababa, EthiopiaDepartment of Natural Resource Management, Wachemo University, P.O Box 667, Hossana, EthiopiaDepartment of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, P.O. Box 667, Hossaena, EthiopiaDepartment of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, P.O. Box 667, Hossaena, EthiopiaDepartment of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, P.O. Box 667, Hossaena, EthiopiaDepartment of Horticulture, College of Agricultural Sciences, Wachemo University, P.O. Box 667, Hossaena, EthiopiaSchool of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, King George VI Street, Addis Ababa, EthiopiaDepartment of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, EthiopiaDepartment of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, EthiopiaDepartment of Food Technology and Process Engineering, Wollega University, Nekemte, EthiopiaDepartment of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 307, Jimma, EthiopiaThe coffee industry produces substantial amounts of by-products, including pulp, husk, silverskin, and spent coffee grounds (SCG), which are often discarded as waste. These residues are, however, rich in valuable bioactive compounds, dietary fiber, proteins, and lipids, offering significant potential for sustainable valorization. This review provides a comprehensive synthesis of recent advancements in the green valorization of coffee industry residues, with a particular focus on their applications in food and feed systems. It explores the compositional properties of various coffee by-products and examines a wide range of emerging transformation technologies. These include biological processes such as fermentation for producing organic acids, enzymes, and single-cell proteins; green extraction techniques such as supercritical CO₂, microwave-assisted, and ultrasound-assisted extraction for the recovery of antioxidants, caffeine, and phenolic compounds; and chemical conversions like hydrolysis and Maillard reactions to generate fermentable sugars, prebiotics, and flavor compounds. Novel approaches such as solid-state fermentation and encapsulation are also discussed for their potential to enhance the functional value of these residues. The valorization of coffee by-products not only supports environmental sustainability but also contributes to the development of circular food systems. Particular attention is given to the role of these innovations in improving food and feed quality. Addressing key challenges, including variability in residue composition and integration into supply chains, is essential to fully realize the potential of coffee industry by-products in future food and feed innovation.http://www.sciencedirect.com/science/article/pii/S277250222500486XCoffee pulpCoffee wasteGreen extractionHuskSilverskinSpent coffee ground |
| spellingShingle | Markos Makiso Urugo Paulos Getachew Biruk Tagesse Lambe Eyasu Yohannis Abel Afework Nabiat Meteke Sadu Yasin Misikir Milkias Yetenayet B. Tola Tilahun A. Teka Habtamu Fekadu Gemede Mohammed Worku Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications Applied Food Research Coffee pulp Coffee waste Green extraction Husk Silverskin Spent coffee ground |
| title | Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications |
| title_full | Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications |
| title_fullStr | Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications |
| title_full_unstemmed | Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications |
| title_short | Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications |
| title_sort | green valorization of coffee industry residues emerging innovations and their role in sustainable food and feed applications |
| topic | Coffee pulp Coffee waste Green extraction Husk Silverskin Spent coffee ground |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500486X |
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