Sustainability of coffee solid waste as a source of chlorogenic acid to food's antimicrobial and antioxidant application
2025
Dian Pramana Putra | Titi Candra Sunarti | Khaswar Syamsu | Farah Fahma
Abstract Microorganisms contamination and oxidant exposure in food products have raised concerns about the depletion in nutrition, sensory quality, and exposure to carcinogenic substances. Incorporating natural agents into food and its packaging, especially chlorogenic acid (Cg-A), is a strategy to improve food quality and extend its shelf life. The bioactive constituents can be separated from coffee solid waste (coffee-SW) to implement agro-industry sustainability. This article reviews the Cg-A's antimicrobial and antioxidant strength and its role in maintaining food quality. Cg-A, a powerful antimicrobial agent, can inhibit food-pathogenic bacteria and fungi viability, including its effectiveness in eradicating biofilms and multidrug-resistant microbes. Cg-As inhibits lipid and protein oxidation to extend meat quality. During the shelf life of fruits/vegetables, Cg-A slows down softening and discoloration, reduces respiration rate/ethylene production, reduces microbial spoilage, and influences changes in food properties. The valuable Cg-As reassure consumers about the safety of food. Thus, Cg-A molecules extracted from coffee-SW are promising for sustainability in the food and coffee agro-industry. Graphical Abstract
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