Coffee husk as a sustainable resource: chemical composition, bioactivity, and applications in the circular economy
DOI:
https://doi.org/10.36560/19520262278Keywords:
coffee by-products, chemical composition, bioactivity, waste valorization, circular economyAbstract
The coffee production chain generates substantial amounts of husk, a by-product whose improper disposal can increase the organic load in soil and water and release caffeine, tannins, and phenolic compounds. This mini-review examined the chemical composition, bioactive properties, technological applications, and environmental and economic relevance of coffee husk. A narrative literature search was conducted using Scopus, Web of Science, PubMed, SciELO, and ScienceDirect, complemented by Google Scholar. Coffee husk has a lignocellulosic matrix rich in cellulose, hemicellulose, lignin, dietary fiber, proteins, minerals, and polysaccharides, as well as caffeine, trigonelline, chlorogenic acids, flavonoids, and other phenolic compounds. This composition supports its use in functional foods, beverages, bioactive extracts, animal feed, adsorbents, biocomposites, fertilizers, biochar, and biofuels. Experimental studies have also indicated antioxidant, antimicrobial, and anti-inflammatory activities, along with potential metabolic, antiviral, antiparasitic, and anticancer effects. However, chemical variability, antinutritional factors, and the limited availability of clinical studies hinder broad generalizations. Overall, the integrated valorization of coffee husk may reduce environmental impacts and generate value-added products, provided that standardized processing methods, toxicological assessments, contaminant control, and economic and environmental feasibility studies are established to ensure safe commercial applications.
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