Métodos de remoción y usos del mucilago resultante del beneficio del café y posibles impactos ambientales: revisión de literatura
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The mucilage is a gelatinous layer (mesocarp) that results after pulping the coffee. This is an important by-product of the benefit of coffee, since by its components it is considered today of value for the industry. With the development of different technologies, in search of improving the benefit of coffee, we see the need to investigate the potential of the by-products generated from this process, for which we have found methods to reduce the pollution generated, as is the case of mucilage, which gives added value to this by-product. The mucilage is rich in pectins and sugars from which products can be obtained for uses in the food industry, medicines, chemicals, etc. The way to obtain this by-product is important to facilitate its use, that is why methods have been generated to remove the mucilage that allow it to be obtained in a concentrated way and in the same way, it allows to reduce the environmental impact generated by the honey waters (composed of pulp and mucilage) resulting from washing the coffee in the wet mill. The knowledge generated in this research allows to expand the understanding of the ways in which coffee can benefit, the environmental impacts that this generates and methods of mucilage removal, which may have applicability in the search for changes in production systems that are environmentally sustainable and friendly with biodiversity.