Paolo Joshua Olango, Ronie Lusares, Camila Flor Yagonia-Lobarbio
Coffee has been popular for the past decades making it one of the most consumed beverages around the world. As a result, its production has increased exponentially over the years with increasing consumer demand. However, the coffee industry has limited its production to coffee products, despite the potential value-added applications its components may offer. Green coffee beans (GCB) are rich source of proteins and lipids that have recently been discovered to possess value-added application beyond the traditional coffee production. Currently, there are no existing review articles that focused on the extraction and potential applications of proteins and lipids from GCB. Thus, in this review article, the potential value-added applications of green coffee proteins and lipids in different industries are discussed. Proteins extracted from GCB have excellent functional properties that contribute largely to a wide variety of food products. These properties include texture improvement, emulsification, and possible health advantages. Simultaneously, lipids extracted from GCB contribute to the nutraceuticals, cosmetics, pharmaceutical, and even packaging industry due to its antioxidant and stimulating qualities, such as chlorogenic acids and essential fatty acids. The wide variety of bioactive compounds included in these extracts highlights their adaptability to a variety of industries and presents a chance for novel value-added applications. The utilization of proteins and lipids extracted from GCBs can yield novel products with improved sensory qualities and potential health benefits. This can contribute to the growing trend of using coffee bean components for purposes other than traditional coffee consumption. © 2025, Malque Publishing. All rights reserved.
Department of Chemical Engineering, University of San Carlos, Cebu City, Philippines; School of Engineering, University of San Carlos, Talamban Campus, Talamban, Cebu City, Philippines; Agricultural and Biosystems Engineering Department, College of Engineering, University of Southeastern Philippines, Tagum/Mabini Campus, Apokon, Tagum City, Philippines; The New Zealand Institute for Plant and Food Research Limited, PO Box 5114, Port Nelson, Nelson, New Zealand
