## 5 Commercialization, Regulation, and Technological Innovation
### Technological Innovation  
Technological innovation is a crucial factor for successfully developing and commercializing functional food ingredients and nutraceuticals derived from coffee by-products. Patents play a pivotal role in protecting the intellectual property of these innovations and providing a competitive advantage in the market. Numerous patents have been developed to enhance the utilization value of coffee processing by-products for various applications (Table 2). Coffee by-products have been explored for waste utilization in the industrial sector. For instance, coffee by-products can be mixed with steel-making slag as an organic adsorbent to recover or remove phosphorus [242]. Additionally, they can be used in conjunction with acid mine drainage sludge to remove formaldehyde from the air [243]. Coffee husk, through composting processes, can also serve as a fertilizer [244]. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Patent Number** & **Title** & **Key Knowledge/Advantages/Benefits** & **Country** & **Ref.** \\ \hline KR20220129225A & A method for preparing organic adsorbent based on coffee wastes and steel-making slag for selective recovery or removal of phosphorus an organic adsorbent therefrom and use of the same Formaldehyde removal adsorption comprising coffee waste and acid mine drainage sludge and method for manufacturing the same Compositing method for providing the utilization rate of the coffee pericarp & Efficient coffee waste recovery Korea & [242] \\ CN114601000A & Method for producing high-aroma instant coffee powder from cold extraction coffee processing byproducts & & & \\ CN114601000A & Extended and fermented composition of coffee cherry pulp and skin and method for producing & & & \\ CN114568571A & Production method of coffee fresh fruit extract & & & \\ KR102364057B1 & Method for microorganism cryoprotectant using coffee residue & & & \\  & A method for extracting phytochemicals from coffee waste & & & \\  & Coffee pulp extract and production method & & & \\ CN114651850A & Coffee pericarp superfine powder crisp biscuit and preparation method thereof & & & \\ KR102358649B1 & Pellet manufacturing method & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Summary of the main patents developed from different coffee by-products. Extraction efficacy and selectivity of bioactive compounds from coffee wastes have been the focus of many studies, which heavily rely on the extraction method and conditions employed. Cold extraction methods have been used to produce high-aroma instant coffee powder [245], while lactic fermentation of coffee pulp and skin can yield \(\beta\)-damascenone, a potent fruity floral flavor compound [246]. Freeze concentration, a low-temperature processing technology, has been utilized to obtain an extract with a high coffee fresh fruit fragrance from coffee pulp [247]. Conversely, hot water extraction of coffee residues has been explored as an economical cryoprotectant for lactic acid bacteria due to the presence of chlorogenic acid, caffe acid, and caffeine as active ingredients [248]. Conventional solvent extraction methods involving centrifugation, separation, and distillation steps have also been developed to obtain a phenolic compound-rich powder with beneficial effects [249]. Nowadays, eco-friendly physical methods based on mechanical extraction, filtering, and concentration of fresh pulp under pressure and temperature conditions are used to achieve active extracts from coffee pulp [250]. In the food industry, coffee by-products have found applications in the bakery sector, where enriched dietary fiber products with high antioxidant capacity and rich flavor have been developed. For instance, crisp biscuits have been prepared by mixing coffee pericarp powder (outer skin) with other ingredients, resulting in a product that combines bioactive properties with desirable sensory characteristics [251]. Grinding coffee by-products, mixed with rice husk, have been utilized to create pellets with bioactive properties [252].