Functional beverage developed with bioactive extract obtained from coffee processing byproducts

• Grant number: 19/01021-8
• Support type: Research Grants - Innovative Research in Small Business - PIPE
• Duration: August 01, 2020 - June 30, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Chiu Chih Ming
• Grantee: Chiu Chih Ming
• Company: Jefferson Aparecido da Costa Administrativo
• CNAE: Fabricação de produtos à base de café ; Fabricação de refrigerantes e de outras bebidas não-alcoólicas
• City: Campinas
• Associated scholarship(s): 20/09737-0 - Functional beverage developed with bioactive extract obtained from coffee processing byproducts, BP.PIPE

Abstract

Coffee cultivation is one of the main agricultural activities on the planet, with Brazil being the largest producer and exporter. The volume of coffee production in 2018 was a record, surpassing 61 million bags, which corresponds to approximately 35% of world consumption.Although potentially extraordinary, the aforementioned figures generate concerns, since about 50% of the grain processing output is considered as manufacturing residue (BRAHAN AND BRESSANI, 1978). Therefore, it is estimated that approximately 9.9 million tons of solid waste are generated worldwide from as a byproduct of coffee processing (MONTOYA, 2015), which may represent significant environmental impacts, since even though they may have properties that could be used in other ways, e.g., as organic fertilizer, an enormous amount of such waste has been neglected by farmers who are not aware of its potential (MATOS, 2000). In this way, the project seeks go beyond advanced researches, to identify and extract, in an economically viable way, the bioactive compounds of the residues resulting from the processing of the coffee fruit, which can, for example, act as antioxidants in the human body, being potentially beneficial for health.In the analysis of performed scientific literature consulted and preliminary tests carried out by the researcher himself (item 3.1), show that the extraction of these bioactive compounds is possible and applicable in functional foods.The pillars of this feasibility project are: (a) To find an effective and optimized extraction / production form for bioactive compounds. Whereas these bioactive compounds will be evaluated by the following methods: antioxidant content existence through the ORAC and FRAP, anthocyanin analysis and phenolic compound content; and (b) to ensure that the final products obtained using such bioactive compounds have the sensory acceptance of the consumer. Without this evaluation, there is no marketing feasibility of the project, and for this, there is a need for studies of formulations and processes with sensorial evaluation of the final products.Thus, at this stage of the project, the expected results are proof of viability of mass production of bioactive compounds and satisfactory application in final products. Once these results are confirmed, the probability that the next step, product marketing, will be successful becomes significantly high because of its unique value proposition.The works will be carried out in partnership with institutions such as USP, UNICAMP, ITAL and an outsourced company, where the bioactive extracts will be produced from coffee processing byproducts, and also the analysis of the antioxidant activities and composition of the bioactive compounds. And also, applications of these extracts obtained in functional beverages.The company has a lean organizational structure and is made up of three key people - the first one is a Doctor of Food Technology, responsible for research, the second one is a specialist in food product development and formulations and the third one is a marketing and sales executive. (AU)