Coffee waste is often viewed as a problem, but it can be converted into value-added
products if managed with clean technologies and long-term waste management strategies …

Background Coffee is of the most traded commodities in the world and its market has grown
regularly over the last 150 years. During production and processing of coffee beans many by …

A few million cubic tons of waste are generated annually as a result of coffee processing. As
a beverage, coffee in itself is a rich source of melanoidins, phenolic compounds, and other …

Research interests in coffee byproducts showed increased attraction. This is partly driven by
increasing annual coffee production, which leads to increased generation of solid residues …

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are
discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage …

Neurodegenerative diseases, characterized by progressive loss in selected areas of the
nervous system, are becoming increasingly prevalent worldwide due to an aging population …

As coffee consumption is on the rise, and the global coffee production creates an excess of
23 million tons of waste per year, a revolutionary transition towards a circular economy via …

The aim of this study was to evaluate the inhibitory potential of aqueous extracts from coffee
silverskin (CSE) and husk (CHE) and their main phenolics on adipogenesis, obesity-related …

Procyanidins are an important group of bioactive molecules known for their benefits to
human health. These compounds are promising in the treatment of chronic metabolic …

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia
sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial …