VALORIZATION OF COFFEE BY-PRODUCTS FOR FUNCTIONAL FOODS: A SYSTEMATIC REVIEW OF THEIR TECHNOLOGICAL AND FUNCTIONAL POTENTIAL

Abstract

Introduction:
The coffee agro-industrial chain generates byproducts with functional potential, whose utilization requires stabilization, safety, and technological adaptation
Objective: To analyze the valorization of coffee byproducts for functional foods, considering composition, bioactive compounds, applications, and technological limitations.
Materials and Methods:
A systematic review was conducted under the PRISMA guidelines, including articles published between 2020 and 2025 on coffee pulp, husk, mucilage, parchment, silverskin, and spent coffee grounds. A total of 120 records were identified, after the selection, eligibility, and inclusion process, 28 studies were incorporated into the review.
Results and Discussion:
Coffee byproducts provide fiber, protein, and bioactive compounds with potential in functional foods, although their use depends on technological and sensory control.
Conclusions:

Coffee byproducts show potential for baking, beverages, flours, and coatings, provided that dosage, stability, sensory profile, drying, particle size, and safety are controlled.