Coffee pulp, a by-product of coffee production, contains valuable compounds such as caffeine and chlorogenic acid with high antiradical activity. In this study, aqueous solutions of β-cyclodextrin (β-CD) were used as a non-conventional solvent for the extraction of targeted compounds from coffee pulp. The parameters of β-CD concentration (Cβcd), liquid-to-solid ratio (L/S), and temperature (T) were evaluated based on the antiradical activity (AAR) and the caffeine content (CCaf). The optimum operational conditions were found to be Cβcd: 9.25 mg/mL, L/S: 30 mL/g and T: 80 °C. The sensory profiles of brews prepared with coffee and coffee pulp with or without cyclodextrin were studied with quantitative descriptive analysis. The brew from the by-product had fruity, botanic, sweet and sourness sensory properties, and cyclodextrin was found to be able to affect the overall taste of the brew.
The current study is the first systematic approach in determining variations in sensory attributes of cold brew coffees made from coffee seeds or coffee waste with or without β-CD addition. The brewed coffee waste samples demonstrated sensory properties similar to beverages based on tea brew, with highly perceived intensities of fruity and botanic aroma characteristics and sweet, sour, and botanic taste characteristics. This novel beverage prepared by utilizing a coffee by-product could be widely accepted for its sensory quality and consumed by non-coffee drinkers as well.
Loukri, A.; Tsitlakidou, P.; Goula, A.; Assimopoulou, A.N.; Kontogiannopoulos, K.N.; Mourtzinos, I. Green Extracts from Coffee Pulp and Their Application in the Development of Innovative Brews. Appl. Sci. 2020, 10, 6982. https://doi.org/10.3390/app10196982