Coffee pulp, one of the main by-products of coffee processing, is emerging as a promising and sustainable source of hydrocolloids, particularly pectin. Traditionally treated as agricultural waste, coffee pulp is rich in carbohydrates, proteins, lipids, and insoluble fibre. In addition to offering nutritional value due to its protein and natural caffeine content, coffee pulp contains a significant fraction of pectin — a complex polysaccharide highly valued for its gelling, emulsifying, and stabilising properties in the food, pharmaceutical, and cosmetics industries.

Pectin extracted from coffee pulp has shown strong potential across various applications — from jams, jellies, and candies to emulsified products like plant-based ice creams and protein bars. It is particularly appealing in clean-label food formulations due to its natural origin and ability to extend product shelf life by retaining moisture and preventing sugar crystallisation.

Technically, pectin can be extracted using conventional methods (such as alkaline treatment followed by ethanol or aluminium chloride precipitation) or more advanced techniques like microwave-assisted extraction, which offers faster processing, lower energy use, reduced solvent consumption, and greater efficiency. Pectin yields from dry coffee pulp average around 1.81%, with some sources reporting up to 6.5%. The main sugars detected — D-galacturonic acid, galactose, arabinose, and rhamnose — are typical constituents of pectin, confirming its dominance within the soluble fibre fraction of the pulp.

Beyond food applications, coffee pulp-derived pectin shows promise in biomedical fields (e.g., wound dressings, coatings for titanium implants) and in cosmetics, where it is used in emulsions, creams, shampoos, and lotions for its emollient and stabilising properties. These versatile uses support the growing interest in revalorising coffee pulp in a circular economy approach.

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