Utilization of coffee pulp extract and honey for the development of functional cube candies

Abstract

Coffee pulp is a major by-product of the coffee industry, which rich in various phytochemicals and showing potential for use as a functional ingredient in food products. This study aims to use coffee pulp extract and honey to develop functional tea cube candy, focusing on the effects of varying honey content and extraction times of coffee pulp. The results showed that longer extraction times increased moisture content (ranging from 1.08% to 1.57%), while water activity (a<inf>w</inf> ) was not significantly different. Extraction time significantly influenced total soluble solids (TSS) and colour parameters. Higher honey proportions and longer extraction times were positively correlated with increased total phenolic content (TPCs) and enhanced antioxidant activities (both DPPH and FRAP). The candy is safe for consumption based on the results of microbiological testing and 5-HMF concentrations (ranging from 4.92 to 9.05 µg/g). 5-Hydroxymethylfurfural (5-HMF) analysis was performed using a precursor mass of m/z 127 and a product mass of m/z 108.9 through the dilute-and-shoot UHPLC-MS/MS method, which effectively quantified method. Sensory evaluations indicated that both honey and extraction time positively affected the appearance, texture, and overall liking of functional candy. In conclusion, incorporating honey and coffee pulp extract resulted in a pleasant product with enhanced phenolic acid content and antioxidant activity. This approach enhances the value of both coffee pulp and honey but also provides consumers with healthier options.