Preparation of coffee fruit extracts and powders
The present invention provides methods for preparing antioxidant-rich products from coffee cherries for nutritional and cosmetic uses. In one aspect, the present invention provides a method for preparing a liquid coffee fruit extract and a liquid coffee fruit extract prepared by the method. In another aspect, the present invention provides a method for preparing dried coffee fruit and a dried coffee fruit product prepared by the method. In yet another aspect, the present invention provides a method for preparing a coffee fruit powder and a coffee fruit powder prepared by the method. The coffee fruit products prepared by the methods of the present invention contain high levels of powerful antioxidants capable of reducing oxidation and preventing oxidative damage for the prevention or treatment of a vast array of diseases and conditions.
1. A method for preparing a coffee fruit extract having antioxidant activity, the method comprising:
(a) providing de-beaned coffee cherries;
(b) freezing the de-beaned coffee cherries under substantially oxygen-free conditions at a temperature of less than about −30° Fahrenheit (F) to produce frozen de-beaned coffee cherries;
(c) thawing the frozen de-beaned coffee cherries to produce thawed de-beaned coffee cherries; and
(d) extracting antioxidants from the thawed de-beaned coffee cherries in a heated aqueous solvent to produce a coffee fruit extract having antioxidant activity and extracted de-beaned coffee cherries.
2. The method of claim 1 , wherein the de-beaned coffee cherries consist of skin, pulp, and mucilage.
3. The method of claim 1 , wherein the antioxidants comprise one or more phenolic acids, proanthocyanidins, other phytochemicals and/or nutrients, or combinations thereof.
4. The method of claim 3 , wherein the one or more phenolic acids are selected from the group consisting of chlorogenic acid, caffeic acid, ferulic acid, isoferulic acid, dihydroferulic acid, quinic acid, and combinations thereof.
5. The method claim 1 , further comprising promptly contacting the de-beaned coffee cherries with a coating comprising ascorbic acid and citric acid to produce coated de-beaned coffee cherries prior to freezing them.
6. The method of claim 1 , wherein the de-beaned coffee cherries are frozen at a temperature of about −30° F.
7. The method of claim 1 , wherein the frozen de-beaned coffee cherries are thawed at a temperature of about 30° F.
8. The method of claim 1 , wherein the antioxidants are extracted by mixing, agitating, or macerating the thawed de-beaned coffee cherries in the heated aqueous solvent.
9. The method of claim 1 , wherein the heated aqueous solvent comprises purified water.
10. The method of claim 9 , wherein the purified water is heated to a temperature of about 180° F.
11. The method of claim 1 , further comprising pressing the extracted de-beaned coffee cherries with the coffee fruit extract to produce a pressed coffee fruit extract.
12. The method of claim 11 , further comprising filtering the pressed coffee fruit extract to produce a filtered coffee fruit extract.
13. The method of claim 12 , wherein the filtered coffee fruit extract has a Brix value of between about 3.5 to about 15.
14. The method of claim 12 , further comprising separating and removing any sediment or pulp from the filtered coffee fruit extract.
15. The method of claim 12 , further comprising concentrating the filtered coffee fruit extract to produce a concentrated coffee fruit extract.
16. The method of claim 15 , wherein the filtered coffee fruit extract is concentrated using a vacuum evaporator at a temperature of less than about 100° F.
17. The method of claim 15 , further comprising separating and removing any sediment when the concentrated coffee fruit extract reaches a Brix value of about 20.
18. The method of claim 17 , wherein the concentrated coffee fruit extract is further concentrated to a Brix value of about 40 to produce the coffee fruit extract.
19. The method of claim 18 , wherein the coffee fruit extract has a total phenolic acid concentration of at least about 5% (w/w).
20. The method of claim 19 , wherein the total phenolic acid concentration comprises a mixture of chlorogenic acid, caffeic acid, ferulic acid, isoferulic acid, dihydroferulic acid, and quinic acid.
21. A method for preparing a coffee fruit powder, the method comprising drying a coffee fruit extract prepared by the method of claim 1 .
22. The method of claim 21 , wherein drying the coffee fruit extract is performed using a pulse drying system.
23. A coffee fruit extract prepared by the method of claim 1 .
24. A composition comprising the coffee fruit extract of claim 23 .
25. The composition of claim 24 , wherein the composition is a dietary supplement, snack bar, neutraceutical, juice, sports drink, carbonated beverage, or tea.
26. The composition of claim 24 , wherein the composition is a skin care product, anti-aging product, or other cosmetic product.