Coffee by-products as functional food ingredients: bioactive compounds and health effects
DOI:
https://doi.org/10.25186/.v21i.2472Abstract
Various by-products such as pulp, mucilage, parchment, husk, and silver skin are generated in large quantities during the coffee production process, and these are mostly discarded despite their abundant nutritional and functional potential. This review comprehensively considers recent research to use these coffee by-products as functional food raw materials. In particular, the effects of processing methods such as fermentation, drying, roasting, and storage on major physiologically active ingredients such as chlorogenic acid, caffeine, dietary fiber, and phenolic antioxidants were analyzed. In addition, changes in ingredients and functional characteristics of coffee by-products were identified by examining differences between varieties such as Arabica and Robusta and regional variations according to cultivation altitude, soil, and climate conditions. In addition, safety, bioavailability, related regulations, and industrial applicability are discussed, and sustainable valorization strategies for realizing a circular economy are suggested. The potential of coffee by-products as functional food raw materials for simultaneously promoting human health and environmental sustainability is highlighted, and key tasks for future research and industrial applications are proposed.
Key words: Coffee by-products; functional food ingredients; bioactive compounds; circular economy; sustainable valorization.
References
Al-Ghamdi, S. et al. (2024). Advancements in coffee manufacturing: from dehydration techniques to quality control. Food Engineering Reviews, 16:513-539.
Ali, D., Elfalleh, W., Smaoui, S. (2025). Nutraceutical and functional foods: developmental of toxicity testing and safety assessment. Journal of Food Science and Technology, 10:3489-3506.
Anastassiadou, M. et al. (2025). Translating data into policy informing decisions: current and future perspectives from the European Food Safety Authority (EFSA). Proceedings of The Nutrition Society, 85(2):232-240.
Arya, S. S. et al. (2022). The wastes of coffee bean processing for utilization in food: a review. Journal of Food Science and Technology, 59(2):429-444.
Bassey, A. P. et al. (2022). Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage. LWT, 165:113714.
Bastian, F. et al. (2021). From plantation to cup: changes in bioactive compounds during coffee processing. Foods, 10(11):2827.
Bekavac, N. et al. (2025). Valorization of food waste: extracting bioactive compounds for sustainable health and environmental solutions. Antioxidants, 14(6):714.
Benítez, V. et al. (2019). Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Research International, 122:105–113.
Bevilacqua, E. et al. (2023). The potential of spent coffee grounds in functional food development. Nutrients, 15(4):994.
Bhandarkar, N. S. et al. (2021). Coffee pulp, a by-product of coffee production, modulates gut microbiota and improves metabolic syndrome in high-carbohydrate, high-fat diet-fed rats. Pathogens, 10(11):1369.
Borrego-Ruiz, A., & González-Domenech, C. (2024). The role of fermented vegetables as a sustainable and health-promoting nutritional resource. Applied Sciences, 14(23):10853.
Santos, É. M. D. et al. (2021). Coffee by-products in topical formulations: A review. Trends in Food Science & Technology, 111:280–291.
Cantele, C. et al. (2022). Coffee silverskin as a functional ingredient in vegan biscuits: Physicochemical and sensory properties and in vitro bioaccessibility of bioactive compounds. Foods, 11:717.
Cao, X. et al. (2022). Effects of postharvest processing on aroma formation in roasted coffee – a review. International Journal of Food Science & Technology, 58(3):1007-1018.
Castro-Díaz, R. et al. (2025). The antimicrobial effects of coffee and by-products and their potential applications in healthcare and agricultural sectors: A state-of-art review. Microorganisms, 13(2):215.
CHEN, H. et al. (2020). Food safety management systems based on ISO 22000:2018 methodology of hazard analysis compared to ISO 22000:2005. Accreditation and Quality Assurance, 25(1):23-37.
Costa, D. da. et al. (2023). Thermal contaminants in coffee induced by roasting: a review. International Journal of Environmental Research and Public Health, 20(8):5586.
Dauber, C. et al. (2024). Cookies enriched with coffee silverskin powder and coffee silverskin ultrasound extract to enhance fiber content and antioxidant properties. Food Chemistry Advances, 2:100110.
De Oliveira Silva, L. et al. (2025). Stability of the color of roasted coffees stored in different packaging. Coffee Science, 20:e202296.
Dong, W. et al. (2020). Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Research International, 136:109497.
Duncan, H. et al. (2024). Harnessing the intrinsic chemical reactivity of the mycotoxin patulin for immunosensing. Analytical Chemistry, 96:12370-13377.
Duran-Aranguren, D. D. et al. (2021). Scientometric overview of coffee by-products and their applications. Molecules, 26(24):7605.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2015). Scientific opinion on the safety of caffeine. EFSA Journal, 13:4102.
Enriquez, S., & Sánchez-Triana, E. (2020). Economic instruments and financial mechanisms for the adoption of a circular economy. In L. Liu., & S. Ramakrishna. An introduction to circular economy. Springer, Singapore, (pp.455-482).
Franca, A. S. et al. (2024). Coffee silverskin as a potential ingredient for functional foods: recent advances and a case study with chocolate cake. Foods, 13(23):3935.
Franca, A. S., & Oliveira, L. S. (2022). Potential uses of spent coffee grounds in the food industry. Foods, 11(14):2064.
Gao, Y.-N. et al. (2022). Aflatoxin M1 and ochratoxin A induce a competitive endogenous RNA regulatory network of intestinal immunosuppression by whole-transcriptome analysis. Science of The Total Environment, 851:158218.
Geng, Y. et al. (2023). From polyphenol to o-quinone: occurrence, significance, and intervention strategies in foods and health implications. Comprehensive Reviews in Food Science and Food Safety, 22(4):3254-3291.
Gokavi N, Kishor M (2020) Impact of climate change on coffee production: An overview. Journal of Pharmacognosy and Phytochemistry 9(3):1850–1858.
Górska, A. et al. (2020). Application of thermal methods to analyze the properties of coffee silverskin and oil extracted from the studied roasting by-product. Applied Sciences, 10(24):8790.
Honda, M. et al. (2022). Effect of roasting degree on major coffee compounds: a comparative study between coffee beans with and without supercritical CO₂ decaffeination treatment. Journal of Oleo Science, 71(10):1483-1492.
Hu, R. et al. (2024). The growing altitude influences the flavor precursors, sensory characteristics and cupping quality of the Pu’er coffee bean. Foods, 13(23):3842.
Hu, G. et al. (2020). Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients. Food Chemistry, 331:127329.
Iriondo-Dehond, A. et al. (2019). Validation of coffee by-products as novel food ingredients. Innovative Food Science & Emerging Technologies, 51:194-204.
Iriondo-Dehond, A. et al. (2020). Applications of compounds from coffee processing by-products. Biomolecules, 10(9):1219.
Jiménez-Zamor, A., Pastoriza, S., & Rufián-Henares, J. A. (2015). Revalorization of coffee by-products. Prebiotic, antimicrobial and antioxidant properties. LWT - Food Science and Technology, 61:12–18.
Kamioka, H. (2023). Current status and issues on the foods with function claims system in Japan: evidence of functionality of the foods. Yakugaku Zasshi, 143(11).
Kassem, I. A. et al. (2021). Mucilage as a functional food hydrocolloid: Ongoing and potential applications in prebiotics and nutraceuticals. Food & Function, 12(11):4738-4748.
Kitzberger, C. S. G. et al. (2020). Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. AIMS Agriculture and Food, 5(4):700-719.
Klingel, T. et al. (2020). A review of coffee by-products including leaf, flower, cherry, husk, silver skin, and spent grounds as novel foods within the European Union. Foods, 9(5):665.
Kobylińska, Z. et al. (2025). Coffee as a source of antioxidants and an elixir of youth. Antioxidants, 14(3):285, 2025.
Koskinakis, S. et al. (2025). Sustainable valorization of coffee silverskin waste: Pressurized liquid extraction of bioactive compounds. Foods, 14:615.
Krishnan, A., & Devarajan, Y. (2025). Exploring the antioxidant and anti-cancer potential of functional foods from vegetal waste: a path to sustainability. International Journal of Food Engineering, 21(8):525-544.
Kull, A.-K. et al. (2023). Regulatory aspects and correct labeling of coffee by-products on the EU food market. Proceedings, 89(1):17.
Navajas-Porras, B., & Castillo-Correa, M. (2025). The valorization of coffee by-products and waste through the use of green extraction techniques: A bibliometric analysis. Applied Sciences, 15(3):1505.
Lee, Y. et al. (2023). Value-added products from coffee waste: A review. Molecules, 28:3562.
Li, M. et al. (2023). Recent progress in microencapsulation of active peptides—wall material, preparation, and application: a review. Foods, 12(4):896.
López-Parra, M. B. et al. (2024). The impact of the drying process on the antioxidant and anti-inflammatory potential of dried ripe coffee cherry pulp soluble powder. Foods, 13(7):1114.
Lorenzo, C. D. et al. (2021). Polyphenols and human health: the role of bioavailability. Nutrients, 13(1):273.
Ludwig, I. A. et al. (2014). Variations in caffeine and chlorogenic acid contents of coffees: What are we drinking? Food & Function, 5(8):1718–1726.
Lu, H. et al. (2020). Chlorogenic acid: A comprehensive review of the dietary sources, processing effects, bioavailability, beneficial properties, mechanisms of action, and future directions. Comprehensive Reviews in Food Science and Food Safety, 19(6):3130-3158.
Machado, F. et al. (2024). Mechanisms of action of coffee bioactive compounds – a key to unveil the coffee paradox. Critical Reviews in Food Science and Nutrition, 64(28):10164-10186.
Machado, M. et al. (2024). Coffee by-products: An underexplored source of prebiotic ingredients. Critical Reviews in Food Science and Nutrition, 64(20):7181-7200.
Machado, M. et al. (2023). Bioactive potential and chemical composition of coffee by-products: from pulp to silverskin. Foods, 12(12):2354.
Martinez Gelvez, S. J. (2021). Microbial communities and biochemical compounds involved in coffee fermentation from different altitudes of the Caparaó region. Coffee Science, 16:e161726.
Martuscelli, M. et al. (2021). Characterization of coffee silver skin as potential food-safe ingredient. Foods, 10:1367.
Morales, F. J., Somoza, V., & Fogliano, V. (2012). Physiological relevance of dietary melanoidins. Amino Acids, 42(4):1097–1109.
Myo, H. et al. (2021). Changes in bioactive compounds of coffee pulp through fermentation-based biotransformation using Lactobacillus plantarum TISTR 543 and its antioxidant activities. Fermentation, 7(4):292.
Nugroho, D. P. et al. (2024). Investigating the interconnection between environmental, social, and governance (ESG), and corporate social responsibility (CSR) strategies: An examination of the influence on consumer behavior. Sustainability, 16(2):614.
Obieze, C. C. et al. (2025). Ecological function and diversity of the endosphere microbiome in leaves and fruits of Coffea arabica L. across elevation and shade gradients. Environmental DNA, 7(4):e70119.
Oliveira, G. et al. (2021). Coffee by-products and their suitability for developing active food packaging materials. Foods, 10(3):683.
Onel, S. et al. (2019). Food and Drug Administration (FDA) and the products it regulates. Kirk-Othmer Encyclopedia of Chemical Technology.
Ontawong, A. et al. (2023). Chlorogenic acid rich in coffee pulp extract suppresses inflammatory status by inhibiting the p38, MAPK, and NF-κB pathways. Heliyon, 9:e15124.
Palanisamy, M. et al. (2025). Valorisation of coffee husk fiber into high performance PLA biocomposites for sustainable food packaging applications. International Journal of Basic and Applied Sciences, 14(4):177-183.
Pan, L. et al. (2023). Altitudinal variation on metabolites, elements, and antioxidant activities of medicinal plant Asarum. Metabolites, 13(12):1193.
Pateiro, M. et al. (2021). Nanoencapsulation of promising bioactive compounds to improve their absorption, stability, functionality and the appearance of the final food products. Molecules, 26(6):1547.
Perrone, D., Farah, A., & Donangelo, C. M. (2012). Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. Journal of Agricultural and Food Chemistry, 60:4265–4275.
Peluso, M. (2023). Coffee by-products: economic opportunities for sustainability and innovation in the coffee industry. Proceedings, 89(1):6.
Pereira, G. V. M. de; et al. (2020). A review of selection criteria for starter culture development in the food fermentation industry. Food Reviews International, 36(2):135-167.
Perrone, D., Farah, A., & Donangelo, C. M. (2012). Influence of coffee roasting on the incorporation of phenolic compounds into melanoidins and their relationship with antioxidant activity of the brew. Journal of Agricultural and Food Chemistry, 60(17):4265–4275.
Pyrzynska, K. (2024). Useful extracts from coffee by-products: A brief review. Separations, 11(12):334.
Ramírez, V. R. M. et al. (2023). Use of by-products generated in the processing of coffee berries: A review. Coffee Science, 18:e189870.
Rampal, A. et al. (2020). Good manufacturing practice (GMP): history, structure and its significance. International Journal of Drug Regulatory Affairs, 8(3).
Rebollo-Hernanz, M. et al. (2023). Biorefinery and stepwise strategies for valorizing coffee by-products as bioactive food ingredients and nutraceuticals. Applied Sciences, 13(14):8326.
Rendón-Mera, A. M. et al. (2025). Multivariate analysis of FT-IR, bioactive compounds, and antioxidant activity in coffee pulp (Coffea arabica var. Catimor): combined effects of ripening stage and drying method. Food Chemistry X, 29:102828.
Rodrigues, R. et al. (2023). Chlorogenic acids and caffeine from coffee by-products: a review on skincare applications. Cosmetics, 10(1):12.
Rusinek, R. et al. (2025). Effect of climate, growing region, country of origin, and post-harvest processing on the content of chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans. Scientific Reports, 15(1):30117.
Salazar-Bermeo, J. et al. (2021). Potential of persimmon dietary fiber obtained from by-products as antioxidant, prebiotic and modulating agent of the intestinal epithelial barrier function. Antioxidants, 10(11):1668.
Sato, K. et al. (2025). The co-evolution of markets and regulation in the Japanese functional food industry: balancing risk and benefit. Foods, 14(9):1581.
Shan, F. et al. (2025). Management, safety, and efficacy evaluation of nutraceutical and functional food: a global perspective. Comprehensive Reviews in Food Science and Food Safety, 24(4):e70222.
Sharma, V. K. et al. (2023). A comprehensive review on pharmacological potentials of caffeine. Journal of Applied Pharmaceutical Sciences and Research, 6(3):16-26.
Shen, X. et al. (2024). Microbial characteristics and functions in coffee fermentation: A review. Fermentation, 11(1):5.
Shimizu, M. (2020). Functional food in Japan: current status and future of gut-modulating food. Journal of Food and Drug Analysis, 20(1):27.
Silva, M. et al. (2025). Application of commercial pectinase as a biocatalyst during self-induced anaerobic fermentation of coffee (Coffea arabica L. var. Typica). Fermentation, 11(7):361.
Singh, A. et al. (2023). Chlorogenic acid: a dietary phenolic acid with promising pharmacotherapeutic potential. Current Medicinal Chemistry, 30:3905-3926.
Stratton, S. et al. (2023). Comparing the FDA’s process for health claim submission and the FFC’s guidelines for regulating functional foods. Functional Foods in Health and Disease, 13(2).
Torres-Valenzuela LS, Serna-Jiménez JA, Martínez K (2020) Coffee by-products: Nowadays and perspectives. In: Castanheira DT (ed) Coffee—Production and Research, pp 1–18. IntechOpen. https://doi.org/10.5772/intechopen.89508
Urugo, M. M. et al. (2024). Insight into the effects of environmental variables on the physicochemical characteristics and biochemical composition of green Arabica coffee. Beverage Plant Research, 4(1):e00001.
Vale, A. S. da. et al. (2022). Understanding the effects of self-induced anaerobic fermentation on coffee beans quality: microbiological, metabolic, and sensory studies. Foods, 12(1):37.
Van der Vossen, H., Bertrand, B., & Charrier, A. (2015). Next generation variety development for sustainable production of arabica coffee (Coffea arabica L.): A review. Euphytica, 204(2):243–256.
Vettorazzi, A. et al. (2020). European regulatory framework and safety assessment of food-related bioactive compounds. Nutrients, 12(3):613.
Vignoli, J. A. et al. (2014). Roasting process affects differently the bioactive compounds and the antioxidant activity of arabica and robusta coffees. Food Research International, 61:279–285.
Wahyu, L. (2022). Coffee by-products as the source of antioxidants: a systematic review. F1000Research, 11:18866456.
Wibisono, D. A. S. et al. (2025). Advancing industrial food byproduct management: strategies, technologies, and progress in waste reduction. Processes, 13(1):84.
Worku, M. et al. (2018). Effect of altitude on biochemical composition and quality of green arabica coffee beans can be affected by shade and postharvest processing method. Food Research International, 105:278-285.
Zhang, D. et al. (2023). Short-chain fatty acids in diseases. Cell Communication and Signaling, 21:179.
Zhang, S. J. et al. (2019). Influence of various processing parameters on the microbial community dynamics, metabolomic profiles, and cup quality during wet coffee processing. Frontiers in Microbiology, 10:2621.
Zoccatelli, G., & Ciulu, M. (2025). Perspectives on the use of coffee silverskin in food formulations. Journal of Agriculture and Food Research, 21:101975.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Coffee Science - ISSN 1984-3909The copyright of the articles published in this journal belongs to the authors, with the journal holding the first publication rights. As the articles are published in this journal under open access, they may be freely used, with proper attribution, for educational and non-commercial purposes
