Scientists have managed to obtain soluble powders from the dehydrated pulp of coffee peels, a product that could reduce the risk of chronic diseases thanks to its anti-inflammatory and antioxidant properties. The researchers developed these powders using spray drying, a method with less impact on the environment.
The advancement is the work of a team from the Institute of Research in Food Sciences (CIAL), a joint center of the Higher Council for Scientific Research (CSIC) and the Autonomous University of Madrid (UAM), in Spain all these institutions. The team is led by Marta B. López-Parra, of CIAL.
“The study demonstrates the validity of a method widely used in the food industry to prepare a product with potential health benefits, as it contains antioxidant and anti-inflammatory polyphenols. The process we propose has a lower environmental impact than freeze-drying, commonly used to obtain powders, and is less expensive, so it can be implemented more easily in coffee-producing countries,” explains Dolores del Castillo, from the CIAL research and scientific office squad.
Soluble powders can be used as an ingredient in instant foods and drinks and as a dietary supplement. Its flavor, with fruity and herbaceous notes, is different from that of coffee drinks made from roasted beans. “The flour obtainable with this product could be used, for example, in the production of gluten-free bread for celiacs,” explains Del Castillo.
Likewise, according to these researchers, it can be an alternative for people sensitive to caffeine or with a slow metabolism, since the levels of this alkaloid are lower than those contained in drinks made from roasted coffee beans. “The preliminary analysis of consumer preferences that we have carried out as part of this study supports their purchase intention and the potential of this product in the market. The product has room for sensorial and functional improvement, we are working on it,” adds Del Castillo.
In April 2021, the infusion of dehydrated coffee peel, outer peel and pulp obtained from the berries of the Arabica and Robusta coffee plant species (the two consumed of the 124 existing wild species), was approved as a safe food by the European Authority for food safety (EFSA). In 2022, EFSA approved dried coffee husks as a novel food and concluded that drinks produced by infusion in water were suitable for consumption.
Coffee husks in the CIAL team’s laboratory. (Photo: Lorenzo Plana)
There are already products based on coffee husks on the European market. Most drinks on the market come in sweetened and unsweetened variants, some of which are carbonated and mixed with different flavors. Another product marketed based on the peel is kombucha, a fermented drink with an acidic taste.
The soluble powders proposed by this CIAL group are the result of 14 years of work dedicated to researching different ways to give a second life to coffee waste, not only with the aim of reducing pollution, but also with the aim of improve health and health. promote sustainable agriculture. “The ultimate goal of this research is to contribute to the sustainability of the coffee industry and better understand the health-promoting potential of recently authorized novel foods, such as the dried pulp of ripe coffee cherries, which can potentially reduce the risk of disease global chronic diseases”, underline the authors of the study.
The study is titled “The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder.” And it was published in the academic journal Foods. (Source: Alda Ólafsson / CSIC)
What are the nutritional benefits of coffee peel powders compared to traditional coffee?
Interview: Exploring the Health Benefits of Coffee Peel Powders
Interviewer (Time.news Editor): Welcome, Dolores del Castillo, from the Institute of Research in Food Sciences (CIAL). It’s great to have you here to discuss your groundbreaking research on soluble powders derived from coffee peels. Can you start by explaining what led you and your team to investigate coffee peels for health benefits?
Dolores del Castillo: Thank you for having me! Our motivation stemmed from the immense waste generated by coffee production and the desire to transform that waste into something beneficial. Coffee peels, which often go unused, are rich in polyphenols—compounds known for their antioxidant and anti-inflammatory properties. We believed that these could have significant health benefits, so we set out to explore their potential.
Interviewer: That’s fascinating! You mention that the method used to create these powders—spray drying—has a lower environmental impact compared to freeze-drying. Could you elaborate on how this method works and why it’s better for the environment?
Dolores del Castillo: Certainly! Spray drying involves rapidly drying a liquid solution as it passes through a hot air chamber, resulting in fine powder particles. This technique uses less energy compared to freeze-drying and helps preserve the nutritional integrity of the compounds. Given the urgency of addressing environmental issues, particularly in food production, we are excited about how spray drying could facilitate a more sustainable approach to processing coffee by-products.
Interviewer: Beyond sustainability, what specific health benefits do these soluble coffee peel powders offer to consumers?
Dolores del Castillo: The primary health benefits arise from the high levels of antioxidants and anti-inflammatory polyphenols that can help mitigate the risk of chronic diseases. Additionally, because the caffeine content is lower than that of traditional roasted coffee, it provides an option for those sensitive to caffeine or those looking to reduce their intake without giving up flavor. Our preliminary studies have shown promising consumer interest, which indicates a strong potential market for these powders.
Interviewer: That’s a game-changer for many! I understand that the flavor profile is distinct from regular coffee. Can you describe what consumers might expect in terms of taste?
Dolores del Castillo: The flavor is indeed unique—it has fruity and herbaceous notes, which sets it apart from the bitter taste of roasted coffee. This diversity in flavor opens up exciting possibilities for food and beverage formulations. For instance, we believe it could serve as a delightful ingredient in instant foods, drinks, or even gluten-free bread, meeting diverse dietary needs.
Interviewer: It sounds like your team has a clear vision for the product’s market potential. Can you tell us more about the feedback you’ve received from consumer preference studies?
Dolores del Castillo: Absolutely! Our preliminary analysis indicated a favorable purchase intention among consumers. People are searching for healthier alternatives that still satisfy their taste preferences, and our product fits that bill. Importantly, we are continually refining the flavor and nutritional profile based on this feedback to maximize consumer satisfaction and market viability.
Interviewer: It sounds like you’re on the right track! With the European Authority for Food Safety’s approval of coffee husks as a novel food, where do you see the future of coffee peel products heading?
Dolores del Castillo: We are optimistic about the future! As awareness of health and sustainability continues to grow, we believe coffee peel powders will find their place in both retail and commercial food sectors. With ongoing research and collaboration with coffee-producing countries, we hope to establish an industry that not only reduces waste but also provides health benefits to consumers. The journey is just beginning, and we are excited about the possibilities!
Interviewer: Thank you, Dolores, for sharing these insightful details about your work. It certainly seems like the coffee industry has a bright and innovative future ahead. We look forward to seeing these products on the market!
Dolores del Castillo: Thank you for having me. It’s been a pleasure discussing our research, and we appreciate your support in spreading the word!