Functional Properties And Usage Area Of Coffee By-Products

Abstract

In this study, the bioactive properties of coffee by-products and their use in foods were investigated. Coffee is among the most widely consumed beverages today. The coffee fruit goes through many stages and many by-products are formed until it becomes consumable. Apart from the seed, the coffee fruit produces silver skin, parchment shell, pulp and husk. Coffee by-products have high phenolic compound content and antioxidant activity. For this reason, coffee by-products are also very valuable consumption products with their high phenolic compounds and antioxidant activity. Coffee by-products have many positive effects on human health. It is suitable for direct consumption; It is also possible to add it to many food formulations. Thanks to its integrability into foods, its consumption area can be expanded today. Coffee by-products are also used in neutraceutical and pharmaceutical fields. Coffee by-products are used in many industrial areas besides food. Evaluation and availability of by-products; It is very important for recycling and the environment.