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Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment

1
School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, D01 HV58 Dublin, Ireland
2
School of Biological Sciences, College of Sciences and Health, Dublin Institute of Technology, Kevin Street, D08 NF82 Dublin, Ireland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 585; https://doi.org/10.3390/foods8110585
Received: 20 October 2019 / Revised: 4 November 2019 / Accepted: 14 November 2019 / Published: 17 November 2019
(This article belongs to the Special Issue Sustainable Utilisation and Management of Food Waste)
In this study, spent coffee waste (SCW) was used as the sole carbon source for xylanase production in solid state fermentation mode using Aspergillus niger. A Box–Behnken design was constructed using three parameters viz. temperature, initial moisture content, and log number of spores to determine the optimal fermentation condition. The best fermentation conditions for xylanase production were found to be incubation at 30 °C with an initial moisture content of 70% and using an inoculum of 6.5 × 106 spores/g of dry SCW. Furthermore, the design of experiments revealed that maintaining a medium composition of 0.2 g of yeast extract, 0.04 g of K2HPO4, and 0.03 g of MgSO4 increased xylanase production. Under optimised solid-state fermentation conditions an enzyme activity of 6495.6 IU/g of dry SCW was recorded, which was approximately 1.39-fold higher than that of control (4649 IU/g of dry SCW). The efficacy of the purified xylanase as a juice enrichment agent for strawberry, blueberry, and raspberry pulp was tested. View Full-Text
Keywords: spent coffee waste; solid state fermentation; xylanase; fruit juice clarification; Aspergillus niger spent coffee waste; solid state fermentation; xylanase; fruit juice clarification; Aspergillus niger
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Ravindran, R.; Williams, G.A.; Jaiswal, A.K. Spent Coffee Waste as a Potential Media Component for Xylanase Production and Potential Application in Juice Enrichment. Foods 2019, 8, 585.

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