Study on Coffee Cherry its Chemical Characteristics, Processing and its By-product Utilization in Food: A Review Magar Shubhechha Bachya1, Thagunna Bishal1, Lamichhane Bijaya1, Pokhrel Bikalpa1, Kaur Jaspreet2,* 1Pokhara Bigyan Tatha Prabidhi Campus, Pokhara, Tribhuvan University, Nepal 2Department of Food Science and Technology, RIMT University, Punjab, India *Corresponding author: jaspreetofficial3@gmail.com
Online Published on 08 March, 2024. Abstract Globally, coffee is the second most traded good after oil, and it is among the most commonly consumed drinks. From fruit to brewed coffee, a lot of byproducts are created during coffee production. On the basis of different processing methods used, various waste products are produced, such as husks, pulp, mucilage, leftover coffee grounds, and silver skin which only has a few uses, such as compost, livestock feed, fertilizer, and other similar things. Various value-added products are produced in the pharmaceutical, cosmetic, and food industries via pretreatments and recovery procedures (antioxidants, vitamins, enzymes, cellulose, starch, lipids, proteins, and pigments. Since the coffee industry generates enormous amounts of coffee by-products, which are abundant sources of nutrients and thriving nutrient resources, there is an urgent need to use and apply them in industrial settings to offset the large amount of crop production that will occur in the coming years. This review discusses methods for adding value to coffee byproducts, which can be achieved through a valorizing strategy, integrating bioengineering principles into food processing and waste management, as well as environmental conservation and disposal problems that accelerate both economic and ecological resources. Top Keywords Coffee cherry, By-products, Biotechnological, Value-added products, Economic resources. Top |