Research on the production process of bottled cascara beverages

Abstract

    The coffee bean production industry is currently producing a substantial amount of coffee pulp and peel (cascara) that remains underutilized. This study focused on utilizing extracts from coffee pulp and peel to develop a bottled cascara beverage. Following extraction, the mixture was filtered and adjusted to pH levels of 3.0, 3.5, and 4.0. It was then cooled to temperatures of 4 °C, 10 °C, 20 °C, and 30 °C, and incubated for 12 hours to examine the precipitation of polyphenol-caffeine co-crystallization complexes. The results showed that the highest precipitate yield was obtained when the mixture was incubated at pH = 3.5 and 4 °C for 12 hours. Pasteurization at 85 °C for 15 minutes ensured microbial safety and resulted in the highest total phenolic content (TPC). The final bottled cascara beverage, produced according to this method, met The National beverage Standard TCVN 12828:2019, achieving an overall sensory preference score of 6.5.