Sustainable Conversion of Waste Robusta Coffee Husk into Tea: Optimization, Properties and Diffusion Kinetics

Key Points

• The central aim is to find an eco-friendly way to convert waste Robusta coffee husk into a functional tea product.
• Optimized roasting of Robusta coffee husk
• Aqueous extraction process for tea production
• Analysis of properties and diffusion kinetics
• A functional instant tea product was successfully created
• Optimization enhances tea extraction efficiency
• Improved sensory and nutritional properties of the tea