The coffee industry is responsible for the generation of large amounts of residues that represent a pollution hazard if discharged into the environment. Coffee cascara (CC) is the major by-product in the process of obtaining green beans. It may be considered as a source of gluten-free natural and sustainable dietary fiber and other health-promoting compounds. The application of bioactive compounds from CC for improving the nutritional quality of foods is possible. A revision of the data obtained for validating CC as a novel sustainable and healthy food ingredient is hereby provided. Two novel ingredients were obtained from CC by aqueous extraction, which is sustainable and easy to scale-up. Chemical composition (dietary fiber, fat, lipid acid profile, protein, amino acid profile, sugars and organic acids), biological properties (antioxidant, anti-inflammatory and antidiabetic properties) and safety of CC were assessed. Food matrix for vehiculization of each novel ingredient was chosen. A multidisciplinary approach was employed for obtaining nutritional tasty products avoiding gastrointestinal side effects. CC extract resulted safe since the absence of pesticides, mycotoxins and lethal effects was observed in rats treated with the extract (2000 mg/kg bw). CC was proposed as a source of 2 food ingredients: an aqueous extract enriched in phytochemicals and antioxidant dietary fiber. CC extract presented antioxidant, anti-inflammatory and antidiabetic properties in vitro and was used in gluten-free bread formulations and yogurts. The formulation for avoiding potential gastrointestinal secondary effects was optimized based on results from a blind randomized crossover nutritional study. Dietary fiber from CC was employed in gluten-free breads. Data derived from this study seem to indicate that CC dietary fiber may be a valuable ingredient for the production of a healthy baked product with positive effects on their sensory quality. The addition of that ingredient in commercial gluten-free mixes has the potential effect of promoting healthy dietary habits combined to the sustainable recovery of a food processing side stream. In conclusion, CC can be completely converted into promising safe health-promoting ingredients to achieve a sustainable nutrition and health.

Resumen del trabajo presentado al Fifth International Congress on Cocoa Coffee and Tea (Cocotea), celebrado en Bremen (Alemania) del 26 al 28 de junio de 2019.

Peer reviewed