Waste robusta coffee husk pectin: ultrasound-assisted extraction and applications in roselle flower marmalade and fruit coating
Key Points
Ultrasound-assisted extraction effectively produced pectin from robusta coffee husk for food applications.
This extraction method allows for the use of coffee husk, suggesting a sustainable source of pectin.
Applications of the extracted pectin include making roselle flower marmalade and eco-friendly fruit coatings.
Valuing waste materials like coffee husk could promote environmental sustainability and reduce food waste.
Abstract
Robusta coffee husk was valorized as a sustainable pectin source via ultrasound-assisted extraction, enabling applications in roselle marmalade and eco-friendly fruit coatings.