Influence of the ratio between Arabica coffee pulp and green coffee bean extract on physicochemical, functional and nutritional properties of instant coffee pellet cube
6
Issued Date
2026-12-01
Resource Type
eISSN
27725022
Scopus ID
2-s2.0-105044559424
Journal Title
Applied Food Research
Volume
6
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Applied Food Research Vol.6 No.2 (2026)
Suggested Citation
Jiamjariyatam R., Phucharoenrak P., Samosorn S., Dolsophon K., Lorliam W., Krajangsang S., Zheng L. Influence of the ratio between Arabica coffee pulp and green coffee bean extract on physicochemical, functional and nutritional properties of instant coffee pellet cube. Applied Food Research Vol.6 No.2 (2026). doi:10.1016/j.afres.2026.102387 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/118066
Title
Influence of the ratio between Arabica coffee pulp and green coffee bean extract on physicochemical, functional and nutritional properties of instant coffee pellet cube
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Corresponding Author(s)
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Abstract
Coffee ( Coffea spp. ) is a tropical plant cultivated globally and plays an important role in the economies, livelihoods, and cultures of regions such as Latin America, Africa, and Southeast Asia. However, the part other than coffee beans, estimated at approximately 42 million metric tons, is typically unused. This study aims to evaluate the influence of the ratio between Arabica coffee pulp and green coffee bean aqueous extract, as coffee by-products, on the physicochemical, functional, and nutritional properties of freeze-dried instant coffee pellet cubes. The results show that increasing the ratio of coffee pulp extract can reduce lightness (L*), yellowness (b*), chroma, and hue in instant coffee cube, and also increases bulk density and thermogravimetric value. The coffee pulp extract ratio significantly influences the solubility of the product. As the percentage of coffee pulp extract in the product increased from 20% to 100%, the solubility improved from 38.79% to 52.26% at room temperature and from 83.56% to 87.59% at 60 °C, respectively. The antioxidant activity of the instant coffee cubes decreased from 7.59 to 5.89 mM Fe (II)/g in the FRAP assay and from 6.57 to 3.89 mM/g in the ABTS assay, which is consistent with the observed reduction in total phenolic content, from 778.12 to 657.89 mg GAE, as well as other phytochemicals. However, the addition of coffee pulp extract also improves the nutritional value, particularly protein content, which increased from 6.47% to 11.02%. Overall, the findings support the potential use of coffee pulp as a sustainable and nutrient-rich component for instant coffee production.