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<p>Coffee husks, one of the main by-products of processing coffee beans, are often underutilised. Yet, they represent a promising source of functional ingredients. In this study, coffee husks were subjected to in vitro gastrointestinal digestion (digested husks, DH) and aqueous extraction (control husks, CH) to assess their digestive stability and prebiotic potential. The polysaccharides remaining in the non-bioaccessible fraction after digestion were rich in glucose (33&#xa0;mol%), uronic acids (25&#xa0;mol%) and arabinose (16&#xa0;mol%). Caffeine and chlorogenic acids showed moderate digestive stability. CH and DH (2, 4, 6% m/V) were incubated in De Man, Rogosa and Sharpe broth with <i>Lacticaseibacillus paracasei</i> or <i>Lactiplantibacillus plantarum</i> for 48&#xa0;h. DH and CH led to an increase in cell density, a decrease in pH and the majority production of lactic acid. The CH and DH incubation supernatants showed antioxidant activity (FRAP and DPPH assays) and antimicrobial activity against <i>Salmonella enterica</i> serovar D and <i>Listeria innocua.</i> These results point to the prebiotic potential of coffee husks, which should be consolidated through colonic fermentation and in vivo validation.</p>

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Digestive stability and prebiotic potential of coffee husks: chemical characterization and in vitro lactobacilli fermentation

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月28日

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  • Marlene Machado,
  • Iva Fernandes,
  • Ana Fernandes,
  • Victor de Freitas,
  • Liliana Espírito Santo,
  • Cláudia P. Passos,
  • Paula Roade-Pérez,
  • Alejandra Cardelle-Cobas,
  • Manuel A. Coimbra,
  • Maria B. P. P. Oliveira,
  • Helena Ferreira,
  • Rita C. Alves

摘要

Coffee husks, one of the main by-products of processing coffee beans, are often underutilised. Yet, they represent a promising source of functional ingredients. In this study, coffee husks were subjected to in vitro gastrointestinal digestion (digested husks, DH) and aqueous extraction (control husks, CH) to assess their digestive stability and prebiotic potential. The polysaccharides remaining in the non-bioaccessible fraction after digestion were rich in glucose (33 mol%), uronic acids (25 mol%) and arabinose (16 mol%). Caffeine and chlorogenic acids showed moderate digestive stability. CH and DH (2, 4, 6% m/V) were incubated in De Man, Rogosa and Sharpe broth with Lacticaseibacillus paracasei or Lactiplantibacillus plantarum for 48 h. DH and CH led to an increase in cell density, a decrease in pH and the majority production of lactic acid. The CH and DH incubation supernatants showed antioxidant activity (FRAP and DPPH assays) and antimicrobial activity against Salmonella enterica serovar D and Listeria innocua. These results point to the prebiotic potential of coffee husks, which should be consolidated through colonic fermentation and in vivo validation.