Physicochemical Properties and Valorization of the Mucilage Byproduct from Colombian <i>Coffea arabica</i> L. as a Powdered Food Hydrocolloid

This study investigates the physicochemical properties and valorization of unclarified mucilage powder extracted from Colombian Arabica coffee cherry peels as a novel food hydrocolloid. Driven by the growing demand for sustainable and functional food ingredients, researchers are actively seeking plant-based alternatives to conventional hydrocolloids. Here, we explored the structural properties and bioactivity of the unclarified coffee mucilage powder. UPLC-QTOFMS, FT-IR, NMR, XRD, SEM, and DSC/TGA spectra revealed the presence of bioactive antioxidant compounds, structural polysaccharides, and prebiotic sugars. Powdered mucilage exhibits favorable physical properties for food applications, including thermal stability (Tg ≈ 47 °C), viscosity (5.2 ± 0.1 cP), and ability (48.13 ± 1.62%) and stability (48.91 ± 4.36%) of emulsification. Furthermore, the material demonstrates significant antioxidant capacity (32.02 ± 1.98 mmol TE/kg) attributed to phenolic compounds (7.76 ± 1.77 mg GAE/g), a moderate dietary fiber content (16.1 g/100 g), and enhanced prebiotic activity (PI values of 0.085 ± 0.008) compared with inulin (PI values of 0.005 ± 0.003), promoting propionic acid production. Additionally, the reddish-brown color with moderate yellow tones offers unique possibilities for product formulations. Collectively, these findings position unclarified coffee mucilage powder as a promising hydrocolloid with potential health benefits and broad applicability across various food industries.