Casca do café como recurso sustentável: composição química, bioatividade e aplicações na economia circular
DOI:
https://doi.org/10.36560/19520262278Palavras-chave:
Subprodutos do Café, Composição Química, Bioatividade, Valorização de Resíduos, Economia CircularResumo
A cadeia produtiva do café gera quantidades expressivas de casca, um subproduto cuja disposição inadequada pode aumentar a carga orgânica do solo e da água e liberar cafeína, taninos e compostos fenólicos. Esta mini-revisão analisou a composição química, as propriedades bioativas, as aplicações tecnológicas e a importância ambiental e econômica da casca do café. A pesquisa bibliográfica narrativa foi realizada nas bases Scopus, Web of Science, PubMed, SciELO e ScienceDirect, com consulta complementar ao Google Scholar. A casca apresenta matriz lignocelulósica rica em celulose, hemicelulose, lignina, fibras, proteínas, minerais e polissacarídeos, além de cafeína, trigonelina, ácidos clorogênicos, flavonoides e outros compostos fenólicos. Essa composição favorece sua utilização em alimentos funcionais, bebidas, extratos bioativos, alimentação animal, adsorventes, biocompósitos, fertilizantes, biochar e biocombustíveis. Estudos experimentais também indicam atividades antioxidante, antimicrobiana, anti-inflamatória e potenciais efeitos metabólicos, antivirais, antiparasitários e anticancerígenos. Entretanto, a variabilidade química, os fatores antinutricionais e a limitada disponibilidade de estudos clínicos dificultam generalizações. Conclui-se que o aproveitamento integrado da casca do café pode reduzir impactos ambientais e gerar produtos de valor agregado, desde que sejam estabelecidos processos padronizados, avaliações toxicológicas, controle de contaminantes e estudos de viabilidade econômica e ambiental para aplicações comerciais seguras.
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