Green valorization of coffee industry residues: Emerging innovations and their role in sustainable food and feed applications

The coffee industry produces substantial amounts of by-products, including pulp, husk, silverskin, and spent coffee grounds (SCG), which are often discarded as waste. These residues are, however, rich in valuable bioactive compounds, dietary fiber, proteins, and lipids, offering significant potentia...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Markos Makiso Urugo, Paulos Getachew, Biruk Tagesse Lambe, Eyasu Yohannis, Abel Afework, Nabiat Meteke, Sadu Yasin, Misikir Milkias, Yetenayet B. Tola, Tilahun A. Teka, Habtamu Fekadu Gemede, Mohammed Worku
Format:	Article
Language:	English
Published:	Elsevier 2025-12-01
Subjects:	Coffee pulp Coffee waste Green extraction Husk Silverskin Spent coffee ground
Online Access:	http://www.sciencedirect.com/science/article/pii/S277250222500486X