Articles
Año 9 No.26 Mayo - Agosto 2023
COFFEE BAGASSE, A NEW ALTERNATIVE TO ENRICH FOODSTUFFS FROM WASTE
Centro de investigación en Biotecnología Aplicada Instituto Politécnico Nacional
Bio
Centro de investigación en Biotecnología Aplicada Instituto Politécnico Nacional
Bio
Centro de investigación en Biotecnología Aplicada Instituto Politécnico Nacional
Bio
Centro de investigación en Biotecnología Aplicada Instituto Politécnico Nacional
Bio
Abstract
Coffee is one of the most popular beverages consumed worldwide. In addition to its rich flavor and its high caffeine
content, it presents properties that confer it the name of “functional food”, thanks to the benefits that it provides
directly to the health of consumers. Among the benefits are a series of bioactive compounds such as phenolic compounds,
chlorogenic acid, caffeic acid and some important alkaloids such as trigonelline and caffeine, whose main
objective is to avoid oxidative damage to the cells in the organism. For this and many other reasons, coffee is of great
importance in the world. In Mexico it is estimated that approximately 84% of the population consumes soluble coffee,
while 20.8% of the population consumes roasted and ground coffee also known as “gourmet coffee” or “café de
cafetera”. In Mexico it is estimated that the per capita consumption is 1.7 kg. The coffee elaboration process generates
an important amount of bagasse or coffee grounds which is considered waste material; this contains important
compounds that can be used by the food or cosmetic industry, for which reason alternatives are being sought to
take advantage of them. The main purpose of this article is to present the strategies that can be implemented for
the recovery of phenolic compounds from coffee bagasse, using this residue for its maximum utilization in the food,
pharmaceutical, cosmetic, etc. industries, on the other hand, this will have a high impact on the environment, minimizing
environmental contamination.
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