The wastes of coffee bean processing for utilization in food: a review

Arya, Shalini S.; Venkatram, Rahul; More, Pavankumar R.; Vijayan, P. Poornima

doi:10.1007/s13197-021-05032-5

Cited by 64 publications

(55 citation statements)

References 84 publications

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“…Coffee production generates considerable amounts of solid waste (by-products) such as defective green coffee beans, coffee tree leaves and coffee cherry husks as well as wastewater [36], uses resources in terms of energy and water principally, and generates consumer waste as spent coffee grounds. Many applications of coffee waste have been proposed as part of a CE including substrate for agricultural production, conversion into fuel, use as biosorbent for removal of pollutants from wastewater, and the extraction of value-added compounds such as antioxidants and dietary fibres [36][37][38].…”

Section: Ce Theory Applied To Coffeementioning

confidence: 99%

Blockchain for Ecologically Embedded Coffee Supply Chains

et al. 2022

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Background: This research aims to identify how blockchain technology could support the ecological embeddedness of the coffee supply chain. Ecological embeddedness is a subset of the circular economy (CE) that demands legitimacy through design changes to product, production and/or packaging for benefits to economic actors and the environment. This is in contrast with legitimacy as a public relations exercise. Blockchain is a digital transformation technology that is not fully conceptualized with respect to supply chain implementation and the related strategy formulation, particularly in the context of sustainability. Furthermore, the integration of consumers into the CE remains not well understood or researched, with the main focus of CE being the cycling of resources. Methods: This research employs a qualitative case study methodology of the first coffee business in the USA to use blockchain technology as an exemplar. Gap analysis is then applied to identify how blockchain could be used to advance from the current state to a more sustainable one. Results: Findings indicate that the implementation of blockchain is not ecologically embedded in the example studied. Conclusions: The extension of blockchain technology to consider the by-products of production and valorizable waste throughout the supply chain as assets would support ecologically embedded CE for coffee.

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Section: Ce Theory Applied To Coffeementioning

confidence: 99%

Blockchain for Ecologically Embedded Coffee Supply Chains

et al. 2022

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“…Moreover, fruit and vegetable waste represents 60% of the waste generated annually worldwide [ 54 ]. These residues have a wide range of polyphenolic compounds with biological activities [ 55 ]. Knowledge of the availability and quantity of these vegetal materials is indispensable for the development and research of reuse strategies.…”

Section: Agro-industrial Wastes and Procyanidinsmentioning

confidence: 99%

Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules

Valencia-Hernández

Wong-Paz

Ascacio-Valdés

et al. 2021

Foods

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Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins.

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“…Regarding the last by-product of coffee processing, SCGs are generated after the brewing process of roasted ground coffee beans that takes place in the instant coffee industries or at the home of the individual consumer ( 23 ). SCGs have from 13 to 25% of melanoidins ( Table 1 ) ( 12 ).…”

Section: Generation Of Melanoidins During Coffee Processing: Nature and Structurementioning

confidence: 99%

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

2021

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Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.

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The wastes of coffee bean processing for utilization in food: a review

Cited by 64 publications

References 84 publications

Blockchain for Ecologically Embedded Coffee Supply Chains

Blockchain for Ecologically Embedded Coffee Supply Chains

Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules

Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

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