Aprovechamiento de la cáscara de café como ingrediente funcional en una bebida potencialmente antioxidante

Abstract

CONDITION FOR PUBLICATION OF PROJECT. The project evaluates the impact of clarification on the phenolic compound content and antioxidant capacity of a beverage made from coffee husk flour obtained by dry processing, with the aim of determining its potential as a functional ingredient. The hypothesis is that the clarification process influences the preservation of bioactive compounds, justifying the research due to the need to valorize coffee by-products from a sustainability perspective. The experimental development was carried out by obtaining coffee husk flour and producing a potentially antioxidant beverage with a 2² factorial design to evaluate the effect of clarification. The layout of the production process was also established. Physicochemical, microbiological, functional, and bioactive compound analyses, and sensory evaluation were used. The results showed that clarification reduced the total phenolic compound content and antioxidant capacity without compromising the stability or acceptability of the product. Treatment T4 showed the highest sensory acceptance and relevant antioxidant activity values. It is concluded that coffee husk flour is a viable functional ingredient for the development of antioxidant beverages, promoting sustainability. Keywords: By-product, Coffee husk flour, Clarification, Total phenols, Antioxidant capacity