Round 1

Reviewer 1 Report

In the manuscript, authors have made a comprehensive study of the influence of using β-cyclodextrin solutions for extraction of phytochemicals from coffee pulp. The study was performed using experimental design to optimize the amount of antioxidantas and caffeine content in the extracts. The analyses and sensorial studies of the resulting brews indicate that they have great potential for the revalorization of coffee pulps. The paper is well written and explained. Conclusions and observations are of good quality and thus, I recommend its publication in the present form.

Author Response

We would like to thank the reviewer for comprehensive review and positive comments about our study

Reviewer 2 Report

The manuscript on “Green extracts from coffee pulp and their application in the development of innovative brews” reports on interesting research concerning a novel application of coffee waste, the coffee pulp. It is also a novelty that cold brew is used instead of the usual infusion (hot brew).

The authors describe the optimization of extraction based on experimental design and obtained the optimal conditions. The observed results are in good agreement with the predicted values showing the goodness of the model.

Determination of variations in sensory attributes of cold brewed coffees made from coffee seeds or coffee wastes and with or without β-CD addition is also interesting although not correlated with the composition of the extract.

The reviewer agrees that the literature on decaffeination of coffee by cyclodextrin is doubtful, as the repetition of the experiments by Yu was unsuccessful for us, too.

It is concluded that b-cyclodextrin solution is a very effective solvent for extraction of phytochemicals from coffee pulp. This statement, however, is not supported by the data presented. In the experimental design the caffein extraction was reduced by increasing b-cyclodextrin concentration. Although the caffeine content was about the same (in controversy with the results shown in Fi. 1) the total phenol content was reduced from approx. 280 mg/mL to approx. 200 mg/mL when b-cyclodextrin was present in the extracting solution. Which phytochemicals are considered?

It is also a question if a 120 min shaking can replace the usual hot brew technique requiring only a few minutes. The comparison of hot and cold brews could be interesting for the readers.

Some minor remarks:

ref. 10 is missing

Line 75: molecular weight (delete average, it is a well-defined molecule with a certain molecular weight compared to cyclodextrin derivatives, which are mixtures characterized by an average molecular weight)

Line 310: was brewed (was is missing)

Author Response

We would like to thank the reviewer for comprehensive review and positive comments about our study. All correction made to the manuscript

In line 46, the references 10 was added.

In line 76, the average word was deleted.

In line 311, the ‘’was’’ was added in the sentence

In line 46, the references 10 was added.

In line 76, the average word was deleted.

In line 311, the ‘’was’’ was added in the sentence