Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity

Coffee bean bagasse is one of the main by-products generated by industrial coffee production. This by-product is rich in bioactive compounds such as caffeine, caffeic and chlorogenic acid, and other phenols. The aims of this work are to optimize the extraction conditions of phenolic compounds present in coffee bean bagasse and incorporate them into stout-style craft beers, as well as to determine their effect on the phenol content and antioxidant capacity. The optimal conditions for extraction were 30% ethanol, 30 degrees C temperature, 17.5 mL of solvent per gram of dry sample, and 30 min of sonication time. These conditions presented a total phenol content of 115.42 +/- 1.04 mg GAE/g dry weight (DW), in addition to an antioxidant capacity of 39.64 +/- 2.65 mu Mol TE/g DW in DPPH center dot and 55.51 +/- 6.66 mu Mol TE/g DW for FRAP. Caffeine, caffeic and chlorogenic acids, and other minor compounds were quantified using HPLC-DAD. The coffee bean bagasse extracts were added to the stout craft beer and increased the concentration of phenolic compounds and antioxidant capacity of the beer. This work is the first report of the use of this by-product added to beers.

Automated summary

This study aims to optimize the extraction conditions of phenolic compounds from coffee bean bagasse and incorporate them into stout-style craft beers. The results show that the coffee bean bagasse extracts can increase the concentration of phenolic compounds and antioxidant capacity of the beer.