Coffee waste: a source of valuable technologies for sustainable development

Mirón-Mérida, Vicente A.; Barragán‐Huerta, Blanca E.; Gutiérrez-Macías, Paulina

doi:10.1016/b978-0-12-824044-1.00009-x

Cited by 6 publications

(4 citation statements)

References 137 publications

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“…171 The application of colorant extracted from coffee waste in bioenergy production and dental health has also been reported. 172 ■ IMPACTS OF VALORIZATION METHODS Enormous efforts are underway to reduce or reuse food waste (FW) as well as in the recovery or disposal to reduce the environmental and socio-economic impacts. Box 2: Food Waste Management Impacts represents an overview of the FW, mitigation, and management pathways for reducing the impacts associated with them.…”

Section: ■ Applications Of Treated Food Waste or Products From Food W...mentioning

confidence: 99%

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A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

et al. 2023

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Valorization of food waste (FW) is instrumental for reducing the environmental and economic burden of FW and transitioning to a circular economy. The FW valorization process has widely been studied to produce various end-use products and summarize them; however, their economic, environmental, and social aspects are limited. This study synthesizes some of the valorization methods used for FW management and produces value-added products for various applications, and also discusses the technological advances and their environmental, economic, and social aspects. Globally, 1.3 billion tonnes of edible food is lost or wasted each year, during which about 3.3 billion tonnes of greenhouse gas is emitted. The environmental (−347 to 2969 kg CO2 equiv/tonne FW) and economic (−100 to $138/tonne FW) impacts of FW depend on the multiple parameters of food chains and waste management systems. Although enormous efforts are underway to reduce FW as well as valorize unavoidable FW to reduce environmental and economic loss, it seems the transdisciplinary approach/initiative would be essential to minimize FW as well as abate the environmental impacts of FW. A joint effort from stakeholders is the key to reducing FW and the efficient and effective valorization of FW to improve its sustainability. However, any initiative in reducing food waste should consider a broader sustainability check to avoid risks to investment and the environment.

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Section: ■ Applications Of Treated Food Waste or Products From Food W...mentioning

confidence: 99%

“…For example, anthocyanins are sensible to storage temperature and can be used as natural dyes in French meringue . The application of colorant extracted from coffee waste in bioenergy production and dental health has also been reported …”

Section: Applications Of Treated Food Waste or Products From Food Wastementioning

confidence: 99%

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

et al. 2023

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“…This includes various coffee industry wastes: cascara, patchmantle, silver cobwebs, and coffee sludge [9; 10]. The largest share of them is coffee sludge, which is generated at enterprises producing instant coffee or other coffee drinks, as well as at restaurant businesses in the preparation of various coffee drinks [11]. As a rule, small and medium-sized businesses do not use such waste, but simply dispose of it.…”

Section: Introductionmentioning

confidence: 99%

ВИВЧЕННЯ ПРОДУКТИВНОСТІ ВИРОЩУВАННЯ ГРИБІВ Pleurotus ostreatus НА ВІДПРАЦЬОВАНІЙ КАВОВІЙ ГУЩІ, ОБРОБЛЕНІЙ ЕКСТРАКТОМ ЛЮЦЕРНИ

Макас,

Крусир,

Брайтенмозер

et al. 2024

J. of Chem. and Tech.

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Метою дослідження була оцінка можливостей використання кавової гущі (ГК) для виробництва поживних грибів роду Pleurotus ostreatus та білкової добавки до щоденного раціону сільськогосподарських тварин, а також впливу екстракту люцерни на основні показники вирощування грибів. Було досліджено шість різних формул субстрату кавовий шлам (КШ)/пшенична солома з вмістом КШ: 100 %, 80 %, 70 %, 60 %, 50 % і 0 % хімічними та фізіко-хімічними методами. На субстратах з вищим вмістом КГ швидкість росту міцелію та зага-льний час колонізації були довшими і зростали зі збільшенням вмісту КГ. Додавання КГ не мало значного впливу на склад грибів Pleurotus ostreatus. Обробка субстратів екстрактом люцерни прискорювала період ко-лонізації на 2–3.1 доби, а активація стадій повної колонізації субстрату міцелієм після обробки екстрактом люцерни становила 14.96–26.56 %. Високий вміст КГ у субстраті призводить до зниження біологічної ефективності та врожайності, а обробка субстратів екстрактом люцерни підвищує біологічну врожайність, економічну врожайність та біологічну ефективність. Поживна цінність грибів була покращена переважно на субстратах з 50 % вмістом КГ порівняно з плодами, вирощеними на субстратах без кавового шламу.

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“…Coffee waste contains different toxic compounds, such as polyphenols, caffeine, and tannins, which makes this waste unsuitable for beneficial utilization ( Leifa et al, 2000 ). The disposal of coffee waste into the environment negatively affects soil microorganisms and is a big concern for the processing units ( Mirón-Mérida et al, 2021 ). Consequently, using these wastes to produce value-added materials can be economically and environmentally effective ( Kim et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Enhancing the ethanol production by exploiting a novel metagenomic-derived bifunctional xylanase/β-glucosidase enzyme with improved β-glucosidase activity by a nanocellulose carrier

Ariaeenejad

Motamedi²,

Kavousi³

et al. 2023

Front. Microbiol.

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Some enzymes can catalyze more than one chemical conversion for which they are physiologically specialized. This secondary function, which is called underground, promiscuous, metabolism, or cross activity, is recognized as a valuable feature and has received much attention for developing new catalytic functions in industrial applications. In this study, a novel bifunctional xylanase/β-glucosidase metagenomic-derived enzyme, PersiBGLXyn1, with underground β-glucosidase activity was mined by in-silico screening. Then, the corresponding gene was cloned, expressed and purified. The PersiBGLXyn1 improved the degradation efficiency of organic solvent pretreated coffee residue waste (CRW), and subsequently the production of bioethanol during a separate enzymatic hydrolysis and fermentation (SHF) process. After characterization, the enzyme was immobilized on a nanocellulose (NC) carrier generated from sugar beet pulp (SBP), which remarkably improved the underground activity of the enzyme up to four-fold at 80°C and up to two-fold at pH 4.0 compared to the free one. The immobilized PersiBGLXyn1 demonstrated 12 to 13-fold rise in half-life at 70 and 80°C for its underground activity. The amount of reducing sugar produced from enzymatic saccharification of the CRW was also enhanced from 12.97 g/l to 19.69 g/l by immobilization of the enzyme. Bioethanol production was 29.31 g/l for free enzyme after 72 h fermentation, while the immobilized PersiBGLXyn1 showed 51.47 g/l production titre. Overall, this study presented a cost-effective in-silico metagenomic approach to identify novel bifunctional xylanase/β-glucosidase enzyme with underground β-glucosidase activity. It also demonstrated the improved efficacy of the underground activities of the bifunctional enzyme as a promising alternative for fermentable sugars production and subsequent value-added products.

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Coffee waste: a source of valuable technologies for sustainable development

Cited by 6 publications

References 137 publications

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

A Review on the Challenges and Choices for Food Waste Valorization: Environmental and Economic Impacts

ВИВЧЕННЯ ПРОДУКТИВНОСТІ ВИРОЩУВАННЯ ГРИБІВ Pleurotus ostreatus НА ВІДПРАЦЬОВАНІЙ КАВОВІЙ ГУЩІ, ОБРОБЛЕНІЙ ЕКСТРАКТОМ ЛЮЦЕРНИ

Enhancing the ethanol production by exploiting a novel metagenomic-derived bifunctional xylanase/β-glucosidase enzyme with improved β-glucosidase activity by a nanocellulose carrier

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