Valorization of spent coffee grounds – A new approach

Peshev, D.; Mitev, Dimitar; Peeva, Ludmila; Peev, G.

doi:10.1016/j.seppur.2017.10.021

Cited by 48 publications

(32 citation statements)

References 25 publications

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“…The pyrolysis process is particularly attractive and as such higher value compounds such as diterpenes can be extracted from the bio-oil. To this end, Peshev et al added a downstream nanofiltration process that used the permeate and retentate in the production of further products [15,16].…”

Section: Introductionmentioning

confidence: 99%

The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds

et al. 2019

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The increasing consumption of coffee worldwide has led to higher amounts of spent coffee grounds (SCG) being produced which are generally disposed of in landfill or used as compost. However, the wide range of molecules present in SCG such as saccharides, lignin, lipids and proteins give this biomass source a large chemical functionality. In this work, SCG were fractionated to separate the components into three separate portions for further valorization; these were hemicellulose-enriched fractions (HEF), lignin-enriched fraction (LEF) and cellulose-enriched fraction (CEF). HEF was effectively used in the growth of the oleaginous yeast Metschnikowia pulcherrima, additionally, the C6 sugars present in this fraction suggests that it can be used in the production of 5-hydroxymethylfurfural (HMF). The LEF had a considerable high heating value (HHV) and would be suitable as a biofuel component for combustion. CEF was efficiently used in the production of HMF as 0.35 g of this product were obtained from 10 g of SCG. Such results demonstrate that SCG can be effectively used in the production of HMF within a biorefinery concept.

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Section: Introductionmentioning

confidence: 99%

The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds

et al. 2019

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“…También se reporta la presencia de ácido 5-feruoilquinico, taninos condensados (proantocianidinas) y diferentes tipos de antocianinas. Todas estas sustancias pueden ser eventualmente utilizadas como materias primas para la elaboración de colorantes e ingredientes bioactivos que puedan emplearse en diferentes formulaciones cosméticas y alimentarias (Esquivel y Jiménez, 2012;Echeverría y Nuti, 2017;Kovalcik et al, 2018;Peshev et al, 2018).…”

Section: Compuestos Fenólicos En El Caféunclassified

Ácidos clorogénicos presentes en el café: capacidad antimicrobiana y antioxidante

Chaves-Ulate

Esquivel-Rodíguez

2019

Agron. Mesoam.

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Introducción. Los ácidos clorogénicos son componentes de relevancia presentes en las diferentes partes del fruto de café; son básicamente ésteres de ácido trans-cinámico que poseen actividad antioxidante, hipoglicemiante, antiviral, hepatoprotectora y nutraceútica, entre otras. Objetivo. El objetivo de este trabajo fue recopilar y analizar la información disponible en la literatura científica sobre la actividad antioxidante y antimicrobiana presente en el café, y algunos de los productos generados durante su procesamiento. Desarrollo. A lo largo del proceso que se lleva a cabo para la obtención de la bebida de café se generan una serie de productos derivados (broza, mucílago, pergamino, “silver skin”), que en muchas ocasiones son subutlizados, a pesar de que poseen cantidades importantes de ácidos clorogénicos, lo que potencialmente los convierte en elementos de interés para la industria farmacéutica, cosmética y alimentaria. Estos productos derivados exhiben importante actividad antioxidante y antimicrobiana, especialmente contra microorganismos gram positivos. En Costa Rica, la investigación referente a los derivados generados durante la producción del café es incipiente, sin embargo, los sectores productivos en conjunto con los investigadores podrían considerarlo como una alternativa novedosa y apta para revalorizar la operación productiva del grano de café. Conclusión. Existe evidencia científica que indica que, tanto los granos como los subproductos derivados del café poseen compuestos fenólicos que benefician la salud humana.

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“…Coffee is the second most marketed product in the world after oil (Peshev, Mitev, Peeva, & Peev, ) of which ~ 1.6 billion cups a day are consumed globally (Dirks‐Naylor, ). Given its high consumption, the coffee industry generates different kinds of waste or agro‐industrial byproducts such as pulp, mucilage, parchment skin, cisco, and the spent coffee grounds (SCG) (Rodríguez Valencia & Zambrano Franco, ).…”

Section: Introductionmentioning

confidence: 99%

“…Currently, the coffee waste is considered an environmental pollutant due to the organic load it has (Janissen & Huynh, ; Mussatto, Carneiro, Silva, Roberto, & Teixeira, ). However, this waste is attracting more interest because it contains numerous compounds such as carbohydrates, proteins, lipids, minerals, nonprotein nitrogenous compounds and phenolic compounds and antioxidants (Peshev et al, ). In this sense, several authors report some applications for the use of the SCG, biodiesel production (Urribarrí et al, ), bioethanol, biogas (Rodríguez Valencia & Zambrano Franco, ), fuel for boilers (García & Riaño, ), composting (Zuorro, ), and in the formulation of food products with high nutritional value (Martinez‐Saez et al, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds

Delgado-Arias

Zapata‐Valencia

Cano‐Agudelo

et al. 2019

J Food Process Engineering

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Currently, around 1.6 billion cups of coffee are consumed daily in the world, generating around 6 million tons of waste known as spent coffee grounds (SCG), which are a source of environmental pollution. The main objective of this research was to develop an exfoliating body cream from SCG. The methodology included convective drying of the SCG at 60 C. The exfoliating cream was formulated with 4, 6, and 8% of SCG, the antioxidant contents were determined by ABTS+; the adhesiveness was analyzed with a Texture Profile Analyzer and the exfoliating capacity evaluated with a Mexámeter MX18. The results were analyzed by means of an ANOVA analysis, with α = 0.05. As the main result, final moisture of SCG was of 5%. The content of antioxidants of body cream was 97.64-128.15μMol ETrolox/gSS. The exfoliating capacity of the three formulations showed similar behavior and do not show significant differences (p > .05). It can be concluded that the SCG can be used for the development of exfoliating body cream, obtaining a cosmetic product with exfoliating and antioxidant properties; being the above, a processing alternative for the agro-industrial residues generated in the coffee industry. Practical applicationIn this study, an exfoliating body cream was developed from the SCGs, which is an agroindustrial waste generated by the coffee processing industry. It was determined that the hot air-drying process is a suitable method for the processing of coffee grounds since a stable product with low moisture is obtained. In addition, it was also possible to obtain an exfoliating cream for the body with antioxidant and polyphenol content, with textural and exfoliation properties similar to that of a commercial cream. The main application of this research is that it gives full use to the waste of coffee to obtain a cosmetic product with sensory, textural, and exfoliating properties of this type of products, being a processing alternative for agro-industrial waste generated in the coffee processing industry.

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Valorization of spent coffee grounds – A new approach

Cited by 48 publications

References 25 publications

The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds

The Optimized Production of 5-(Hydroxymethyl)furfural and Related Products from Spent Coffee Grounds

Ácidos clorogénicos presentes en el café: capacidad antimicrobiana y antioxidante

Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds

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