Preparation of coffee fruit extracts and powders

Abstract

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 dried coffee fruit product, the method comprising:
 (a) providing de-beaned coffee cherries;   (b) dehydrating the de-beaned coffee cherries using a first dehydrator to produce partially dried de-beaned coffee cherries having a moisture level of from about 10% to about 15%; and   (c) dehydrating the partially dried de-beaned coffee cherries using a second dehydrator to produce a dried coffee fruit product having a moisture level of from about 2% to about 4%;   wherein the second dehydrator is other than the first dehydrator.   
     
     
         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 dried coffee fruit product comprises antioxidants. 
     
     
         4 . The method of  claim 3 , wherein the antioxidants comprise one or more phenolic acids, proanthocyanidins, other phytochemicals and/or nutrients, or combinations thereof. 
     
     
         5 . The method of  claim 4 , 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. 
     
     
         6 . The method of  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 dehydrating them. 
     
     
         7 . The method of  claim 1 , further comprising 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 prior to dehydrating them. 
     
     
         8 . The method of  claim 7 , wherein the de-beaned coffee cherries are frozen at a temperature of about −30° F. 
     
     
         9 . The method of  claim 7 , further comprising thawing the frozen de-beaned coffee cherries to produce thawed de-beaned coffee cherries prior to dehydrating them. 
     
     
         10 . The method of  claim 9 , wherein the frozen de-beaned coffee cherries are thawed at a temperature of about 30° F. 
     
     
         11 . The method of  claim 1 , wherein the de-beaned coffee cherries have a moisture level of from about 85% to about 90% prior to dehydrating them. 
     
     
         12 . The method of  claim 1 , wherein the first dehydrator is a cold dehydrator at a temperature of less than about 125° F. 
     
     
         13 . The method of  claim 1 , wherein the first dehydrator is a stainless steel mesh belt dryer or a heated air cyclone. 
     
     
         14 . The method of  claim 1 , wherein the second dehydrator is a finish dryer. 
     
     
         15 . The method of  claim 1 , further comprising contacting the dried coffee fruit product with a coffee fruit extract to fortify the dried coffee fruit product. 
     
     
         16 . The method of  claim 15 , wherein the coffee fruit extract is prepared by a 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.   
     
     
         17 . The method of  claim 1 , further comprising grinding the dried coffee fruit product to produce a coffee fruit powder. 
     
     
         18 . The method of  claim 17 , wherein the coffee fruit powder has a total phenolic acid concentration of from about 7% to about 12% (w/w). 
     
     
         19 . The method of  claim 1 , wherein the dried coffee fruit product promotes cell growth and cell viability and/or inhibits NFκB expression in human cells. 
     
     
         20 . A dried coffee fruit product prepared by the method of  claim 1 .