Valorisation of coffee husk for functional arabinogalactans: A sustainable value-added ingredient

Shivani, Tripathi and Sachin Eligar, M. and Pushpa Murthy, S. (2025) Valorisation of coffee husk for functional arabinogalactans: A sustainable value-added ingredient. Food Chemistry, 490. pp. 1-10.

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Abstract

Coffee husks, an underutilized byproduct (~18 % of the dry weight of coffee cherry) contain ~58 % poly- saccharides. Despite their abundance, the physico-chemical composition, structure, and their bioactivities remain largely unexplored. This study investigates the valorisation of coffee husks to extract polysaccharides using an alkali extraction (0.4 M NaOH, 1:10 substrate-to-solvent ratio, 55 ◦C, 6 h) yielding an arabinogalactan- rich polysaccharide (12.83 ± 2.44 %) with 84.49 % total carbohydrates. It is predominantly composed of galactose (44.77 %) and arabinose (33.57 %) and had a molecular weight of 121 kDa. Characterization via FTIR, XRD, 1H NMR, and DSC revealed a semi-crystalline structure, thermal stability, and typical carbohydrate pat- terns. Physicochemical analysis showed water holding (23.8 g/g), oil holding (13.2 g/g), and swelling capacities (2.25 mL/g). Strong antioxidant activity further, emphasizes their potential as functional food ingredients. This study presents an efficient extraction method for utilizing coffee husks as a sustainable resource.

Item Type:	Article
Uncontrolled Keywords:	Alkali extraction, Coffee husk, Polysaccharides, Structural characterization, Lignocellulosic biomass
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions:	Lipid Science and Traditional Foods Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	12 Nov 2025 08:49
Last Modified:	12 Nov 2025 08:49
URI:	http://ir.cftri.res.in/id/eprint/20082

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