Coffee proteins: Functional food ingredients with molecular effects for sustainable health
There is a growing demand for new alternative protein sources to those of animal origin. Coffee and coffee by-products are potential sources for obtaining alternative plant-based proteins. Their application contributes to their upcycling and to the sustainability of the coffee industry, diversifying and reducing its environmental impact. This chapter presents a current literature review of the potential of green coffee beans and coffee by-products as a nutritious, safe, and sustainable source of proteins for human consumption. Green coffee beans and most of the coffee by-products (cascara, silverskin, and spent coffee grounds [SCGs]) are potential sources of proteins, essential amino acids, and bioactive peptides. In addition, coffee derivatives possess compounds of nutritional interest, such as dietary fiber. Novel ingredients obtained based on coffee proteins would be sustainable and hypoallergenic and suitable for all populations including those with special diets for health (celiac) or ideological (vegans) reasons.
| Main Authors: | , , , , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2022
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| Online Access: | http://hdl.handle.net/10261/287321 |
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