Jorge Enrique Wong Paz

Background/Objectives: Coffee pulp (Coffea arabica) is an agroindustrial byproduct of coffee production and has high potential as a source of bioactive compounds. Methods: In this study, a coffee pulp extract was characterized by determining its total polyphenol content (TPC), condensed tannins (CT), and total flavonoids (TFC), as well as its antioxidant activity, inhibition of α-amylase and α-glucosidase, stability during in vitro gastrointestinal digestion, and toxicity in Artemia salina. Results: The extract exhibited a TPC of 90.33 mg GAE/g of extract, a TFC of 60.48 mg CE/g of extract, and a CT of 27.27 mg PC1eq/g of extract. Antioxidant activity was measured as follows: DPPH (105.41 mg TE/g of extract), ABTS (69.41 mg TE/g of extract), TAA (325.11 mg TE/g of extract), and FRAP (106.03 mg TE/g of extract). The extract inhibited α-amylase by 20.67% and α-glucosidase by 34.69% at 1000 µg/mL. In vitro digestion reduced phenolic compounds and antioxidant activity, with a low proportion of condensed tannins considered absorbable, while polyphenols could not be detected in the dialysis. On the other hand, the median lethal concentration (LC₅₀) in A. salina was > 1000 µg/mL, thus considered non-toxic. Conclusions: These results demonstrate the potential of coffee pulp as a source of safe bioactive compounds, although its stability and gastrointestinal availability must be considered for its utilization.

Aim: This study aimed to analyze the entrapment processes of polyphenols using sodium alginate and gelatin for the development of potential food supplements and to evaluate biological properties. Methods: Entrapment beads containing pomegranate peel polyphenols were prepared by ionic gelation with sodium alginate and calcium chloride to achieve the optimal concentrations, while the gelatin gums were made artisanally according to the manufacturer’s recipe. To characterize the supplements, total polyphenol content, entrapment efficiency, antioxidant capacity, and prebiotic, antimicrobial, and hemolytic activities were assessed. Results: After the entrapment processes, the polyphenol content was 22.03 ± 0.39 mg/L for alginate beads and 67.00 ± 0.76 mg/L for gums, with entrapment efficiencies of 2.20% and 6.70%, respectively. Regarding biological activities, the antioxidant activity was 77.92% acid 2,2-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS) and 50.06% 1,1-diphenyl-2-picrylhydrazyl (DPPH) for alginate beads, and 39.66% for ABTS and 22.60% DPPH for gums. For prebiotic activity, gums with polyphenols favored the growth of Levilactobacillus brevis (4.10 × 109 cells/mL) and Lacticaseibacillus paracasei (2.49 × 109 cells/mL) strains. Conclusions: These findings suggest that it is possible to develop food supplements with biological properties using naturally occurring bioactive compounds from non-conventional sources through entrapment processes, although process optimization is necessary.

This study evaluates fungal-assisted extraction by solid-state fermentation (FAE-SSF) as a green alternative for recovering phenolic compounds from Moringa oleifera leaves and compares it with conventional maceration, focusing on their effects on antimicrobial and antioxidant properties. FAE-SSF was carried out using Aspergillus niger, and phenolic compounds were quantified as total polyphenols (hydrolysable and condensed tannins), followed by purification and characterization by HPLC-ESI-MS. Biological activities were assessed through antibacterial, antifungal, and DPPH assays. FAE-SSF increased total phenolic content to 20.3 ± 1.7 mg TP/g dry basis at 96 h, representing a 1.53-fold increase compared to maceration (13.3 ± 0.3 mg TP/g db at 24 h). However, maceration showed higher productivity due to shorter extraction time. FAE-SSF extracts exhibited improved antibacterial activity against Staphylococcus aureus, while no activity was observed against Shigella sp., and antifungal activity was lower compared to maceration. Antioxidant activity was also reduced in FAE-SSF extracts (39 ± 7%) compared to maceration (71 ± 4%). HPLC-ESI-MS analysis revealed that maceration preserved a greater diversity of phenolic compounds, whereas FAE-SSF induced biotransformation and reduction of key flavonoids. These results indicate that FAE-SSF enhances phenolic recovery but alters chemical composition and bioactivity, highlighting the importance of process optimization depending on the desired functional properties.

Strawberries are highly susceptible to fungal deterioration, making it necessary to search for natural strategies to prolong their postharvest life. The pericarp of litchi ( Litchi chinensis ) is a rich source of bioactive compounds, particularly procyanidins, which are recognized for their antioxidant and antimicrobial potential. In this study, procyanidins (PCs) were purified using Sephadex LH‐20 and characterized by HPLC‐MS. Their antifungal activity was evaluated against phytopathogenic fungi of postharvest relevance ( Fusarium sp., Colletotrichum sp., Geotrichum sp., Pestalotia sp., and Botrytis cinerea ). Subsequently, edible coatings based on wheat starch and litchi seed starch were formulated, with and without the incorporation of PCs, which were applied to strawberries stored for 96 h. The PCs showed strong antifungal activity, achieving 90%–100% inhibition of mycelial growth and sporulation, especially against Pestalotia sp. and B . cinerea . Strawberries coated with litchi starch enriched with PCs (LitPCs) showed a significant delay in fungal development, lower weight loss (3.28%), greater firmness retention, and a notable reduction in gray mold compared to control treatments. In addition, the LitPCs treatment retained higher antioxidant activity, attenuating the decline associated with senescence and microbial decomposition. These findings highlight the novelty of using litchi pericarp and seed (agro‐industrial by‐products) as sustainable sources for developing edible procyanidin‐based coatings capable of effectively controlling postharvest fungal infection and maintaining strawberry quality.

This study was designed to evaluate the antimicrobial capacity of condensed tannins, extracted and purified from coffee pulp ( Coffea arabica ), for use as a natural preservative in food industry products.

Eucalyptus camaldulensis is a plant that offers phenolic compounds with antioxidant and antimicrobial properties. This study aimed to compare conventional and emerging extraction techniques to recover a set of ellagitannins and evaluate their antioxidant and antiparasitic activities. Three extraction methods were employed under different conditions to determine the most effective method for obtaining phenolic compounds. The extraction yielding the highest number of phenolic compounds was subjected to purification, phenolic profile identification, antioxidant potential evaluation, and antiparasitic activity against Giardia lamblia. Results indicated that ultrasound-microwave assisted extraction method was the most effective, yielding seven compounds, predominantly ellagitannins. In addition, it allowed to obtain an antioxidant activity on DPPH of an IC₅₀ of 371.13 mg/L, for lipid oxidation inhibition assay (LOI) IC₅₀ 173.09 mg/L, for the FRAP assay content of about 500 mq equivalents of Trolox/L, and ABTS IC₅₀ 25.28 mg/L. In addition, ellagitannins succeeded in inhibiting Giardia lamblia, reaching a maximum activity of around 80 % at 48 h. This suggests that hybrid extraction is effective for obtaining ellagitannins with antioxidant potential and antiparasitic activity from Eucalyptus camaldulensis.

The growing challenges of freshwater scarcity and the high generation of agro-industrial waste, particularly from fruit and vegetable (F&V) processing, pose significant threats to the sustainability of global food systems. F&V waste, which represents a major portion of the 1.3 billion tons of annual food waste, is characterized by a high moisture content (80–95%), making it a largely overlooked but promising source of water recovery. This review critically assesses the techno-economic and environmental feasibility of extracting water from moisture-rich agro-industrial waste streams. Potential technologies such as solar distillation and membrane separation are evaluated to determine their capacity to treat complex organic effluents and recover high-quality water. The potential end uses of reclaimed water in all sectors are explored, focusing on agricultural irrigation, fertigation, industrial reuse and environmental restoration. This study addresses a key research gap and proposes the reclassification of agro-industrial waste as a viable water resource aligned with circular bioeconomy principles and Sustainable Development Goals (SDGs) 6 and 12.

Coffee pulp, which accounts for approximately 40% of the dry weight of coffee cherries, is one of the many byproducts produced by the world’s most popular beverage, coffee. Such neglected waste represents an interesting source of bioactive compounds, such as procyanidins, which have antioxidant, anti-inflammatory, and neuroprotective properties. This study aims to develop an efficient method for procyanidins extraction from Coffea arabica pulp using a novel microwave–ultrasound hybrid method of extraction. Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and a novel hybrid method (MAE–UAE) were comparatively analyzed. Using Box–Behnken design, the hybrid extraction method was optimized, giving a procyanidin yield of 60.88 mg/g (under these conditions: ~60 °C, ~21 min, ~1:13 solid-to-liquid ratio). The purification was carried out through a Sephadex LH-20 packed column chromatography, and the identified procyanidin dimers and trimers were confirmed by HPLC/ESI-MS. The hybrid extract’s acetonic fraction’s DPPH and ABTS tests revealed that procyanidins had a greater capacity to scavenge radicals than Trolox (p < 0.05). The findings highlight the potential of sustainable extraction methods for valorizing coffee pulp in functional food and pharmaceutical applications.

The coffee industry generates a large amount of waste that is difficult to treat due to its chemical composition, namely, the presence of caffeine and its derivatives, as well as recalcitrant molecules such as tannins (mainly condensed tannins or polymeric procyanidins), which make it an undervalued waste product. Procyanidins are compounds beneficial to human health and can be found in nature in fruit, grain, seeds, and beverages, among other foods. The zero-waste approach has allowed for the valorization of by-products from the food industry. Currently, coffee pulp is the target of research on extraction, purification, and alternative use. Research on the fungal degradation of procyanidins has emerged as an avenue for the efficient use of these by-products. In this study, the degradation and biotransformation of procyanidin is evaluated and comprises three steps: first, the extraction and partial purification of procyanidins from coffee pulp; second, the production of the potential procyanidin-degrading enzyme by submerged fermentation with Aspergillus niger GH1; third, enzymatic extracellular extract evaluation using a model system with commercial procyanidin C1. The biodegradation/biotransformation results reveal the formation of new compounds, including a final compound with an m/z of 289, possibly a monomeric molecule such as catechin or epicatechin. Identification of the compounds by HPLC-MS confirmed procyanidin C1 depletion under the described assay conditions, which could be used to understand biodegradation pathways proposed for future study. Furthermore, these results confirm that A. niger GH1 is able to degrade and biotransform procyanidin C1.