Effect of different chemical treatments on nutritional and antinutritional properties of coffee pulp

Rojas, Juan B. Ulloa; Verreth, J.A.J.; Weerd, Jan Hendrik van; Huisman, E.A.

doi:10.1016/s0377-8401(02)00050-0

Cited by 25 publications

(6 citation statements)

References 16 publications

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“…Elias reported values of 17.7% cellulose, which was lower than that obtained in this work. Ulloa Rojas et al reported concentrations of 28.6% cellulose, 8% protein, and 8.9% ash, values close to those obtained in this work, considering the natural variabilities in the composition of the raw material. Salmones et al used the technique proposed by Van Soest and found concentrations of 24.5% cellulose, 17.1% hemicellulose, and 26% lignin.…”

Section: Resultssupporting

confidence: 89%

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Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

Menezes

Carmo

Alves

et al. 2014

Biotechnology Progress

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The use of lignocellulosic raw materials in bioethanol production has been intensively investigated in recent years. However, for efficient conversion to ethanol, many pretreatment steps are required prior to hydrolysis and fermentation. Coffee stands out as the most important agricultural product in Brazil and wastes such as pulp and coffee husk are generated during the wet and dry processing to obtain green grains, respectively. This work focused on the optimization of alkaline pretreatment of coffee pulp with the aim of making its use in the alcoholic fermentation. A central composite rotatable design was used with three independent variables: sodium hydroxide and calcium hydroxide concentrations and alkaline pretreatment time, totaling 17 experiments. After alkaline pretreatment the concentration of cellulose, hemicellulose, and lignin remaining in the material, the subsequent hydrolysis of the cellulose component and its fermentation of substrate were evaluated. The results indicated that pretreatment using 4% (w/v) sodium hydroxide solution, with no calcium hydroxide, and 25 min treatment time gave the best results (69.18% cellulose remaining, 44.15% hemicelluloses remaining, 25.19% lignin remaining, 38.13 g/L of reducing sugars, and 27.02 g/L of glucose) and produced 13.66 g/L of ethanol with a yield of 0.4 g ethanol/g glucose.

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Section: Resultssupporting

confidence: 89%

“…Table shows the levels of cellular components (cellulose, hemicellulose, and lignin), extractives, and ash of crushed and pressed coffee pulp obtained by semidry processing. According to Ulloa Rojas et al, coffee pulp after mucilage removal is restricted to cell wall constituents and compounds such as polyphenols, tannins, and caffeine.…”

Section: Resultsmentioning

confidence: 99%

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

Menezes

Carmo

Alves

et al. 2014

Biotechnology Progress

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“…Due to the high carbohydrate and nitrogen content in mucilage, it is one of the direct resources for animal feeds after agricultural processing and can be a suitable source of value-added molecules, such as ethanol, lactic acid, and hydrogen. Previous works identified that the coffee mucilage contained 85-91% (w/w) water, 6.2-7.4% (w/w) sugars, 4-5% (w/w) protein, and 1% (w/w) pectin substances [13,20,28,29], which were relatively higher than those obtained from other coffee by-products such as husks, skin, and pulp [19,30]. Furthermore, the sugars in the coffee mucilage include a high portion of reducing sugars (63%, w/w) that facilitates the utilization of sugars to other molecules and commodities [17,31].…”

Section: Introductionmentioning

confidence: 91%

Hydrogen Production from Coffee Mucilage in Dark Fermentation with Organic Wastes

2018

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One of primary issues in the coffee manufacturing industry is the production of large amounts of undesirable residues, which include the pericarp (outer skin), pulp (outer mesocarp), parchment (endocarp), silver-skin (epidermis) and mucilage (inner mesocarp) that cause environmental problems due to toxic molecules contained therein. This study evaluated the optimal hydrogen production from coffee mucilage combined with organic wastes (wholesale market garbage) in a dark fermentation process. The supplementation of organic wastes offered appropriate carbon and nitrogen sources with further nutrients; it was positively effective in achieving cumulative hydrogen production. Three different ratios of coffee mucilage and organic wastes (8:2, 5:5, and 2:8) were tested in 30 L bioreactors using two-level factorial design experiments. The highest cumulative hydrogen volume of 25.9 L was gained for an 8:2 ratio (coffee mucilage: organic wastes) after 72 h, which corresponded to 1.295 L hydrogen/L substrates (0.248 mol hydrogen/mol hexose). Biochemical identification of microorganisms found that seven microorganisms were involved in the hydrogen metabolism. Further studies of anaerobic fermentative digestion with each isolated pure bacterium under similar experimental conditions reached a lower final hydrogen yield (up to 9.3 L) than the result from the non-isolated sample (25.9 L). Interestingly, however, co-cultivation of two identified microorganisms (Kocuria kristinae and Brevibacillus laterosporus), who were relatively highly associated with hydrogen production, gave a higher yield (14.7 L) than single bacterium inoculum but lower than that of the non-isolated tests. This work confirms that the re-utilization of coffee mucilage combined with organic wastes is practical for hydrogen fermentation in anaerobic conditions, and it would be influenced by the bacterial consortium involved.

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“…Among them, chemical treatments are mostly used in the feed industry rather than the food industry. This is because some chemical substances introduced by the treatment will seriously affect the taste and quality of the product and reduce the palatability, and the waste liquid produced will cause a large amount of pollution to the environment [85,86]. According to the properties of KB non-nutritional factors, heat treatment or non-heat treatment can be selected as the passivation method [83].…”

Section: Control Measures Of Non-nutritional Factors In Food Processingmentioning

confidence: 99%

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

Zhang,

Liu,

et al. 2023

Foods

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Kidney beans (KBs), as a traditional edible legume, are an important food crop of high nutritional and economic value worldwide. KBs contain a full range of amino acids and a high proportion of essential amino acids, and are rich in carbohydrates as well as vitamins and minerals. However, KBs contain a variety of non-nutritional factors that impede the digestion and absorption of nutrients, disrupt normal metabolism and produce allergic reactions, which severely limit the exploitation of KBs and related products. Suppressing or removing the activity of non-nutritional factors through different processing methods can effectively improve the application value of KBs and expand the market prospect of their products. The aim of this review was to systematically summarize the main types of non-nutritional factors in KBs and their mechanisms of action, and to elucidate the effects of different food processing techniques on non-nutritional factors. The databases utilized for the research included Web of Science, PubMed, ScienceDirect and Scopus. We considered all original indexed studies written in English and published between 2012 and 2023. We also look forward to the future research direction of producing KB products with low non-nutritional factors, which will provide theoretical basis and foundation for the development of safer and healthier KB products.

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Effect of different chemical treatments on nutritional and antinutritional properties of coffee pulp

Cited by 25 publications

References 16 publications

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

Optimization of alkaline pretreatment of coffee pulp for production of bioethanol

Hydrogen Production from Coffee Mucilage in Dark Fermentation with Organic Wastes

The Non-Nutritional Factor Types, Mechanisms of Action and Passivation Methods in Food Processing of Kidney Bean (Phaseolus vulgaris L.): A Systematic Review

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