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