Next Article in Journal
Postharvest Operations of Cannabis and Their Effect on Cannabinoid Content: A Review
Next Article in Special Issue
Exploring the Epiphytic Microbial Community Structure of Forage Crops: Their Adaptation and Contribution to the Fermentation Quality of Forage Sorghum during Ensiling
Previous Article in Journal
Effects on Muscular Activity after Surgically Assisted Rapid Palatal Expansion: A Prospective Observational Study
 
 
Article

Impact of a Pretreatment Step on the Acidogenic Fermentation of Spent Coffee Grounds

1
CICECO-Aveiro Institute of Materials, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
2
LAQV-REQUIMTE, Department of Chemistry, Faculty of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
*
Author to whom correspondence should be addressed.
Academic Editors: Peter Kornatz, Jörg Kretzschmar and Marcell Nikolausz
Bioengineering 2022, 9(8), 362; https://doi.org/10.3390/bioengineering9080362
Received: 31 May 2022 / Revised: 26 July 2022 / Accepted: 27 July 2022 / Published: 3 August 2022
(This article belongs to the Special Issue Anaerobic Digestion Technology: An Update)
Acidogenic fermentation (AF) is often applied to wastes to produce short-chain organic acids (SCOAs)—molecules with applications in many industries. Spent coffee grounds (SCGs) are a residue from the coffee industry that is rich in carbohydrates, having the potential to be valorized by this process. However, given the recalcitrant nature of this waste, the addition of a pretreatment step can significantly improve AF. In this work, several pretreatment strategies were applied to SCGs (acidic hydrolysis, basic hydrolysis, hydrothermal, microwave, ultrasounds, and supercritical CO2 extraction), evaluated in terms of sugar and inhibitors release, and used in AF. Despite the low yields of sugar extracted, almost all pretreatments increased SCOAs production. Milder extraction conditions also resulted in lower concentrations of inhibitory compounds and, consequently, in a higher concentration of SCOAs. The best results were obtained with acidic hydrolysis of 5%, leading to a production of 1.33 gSCOAs/L, an increase of 185% compared with untreated SCGs. View Full-Text
Keywords: acidogenic fermentation; spent coffee grounds; short-chain organic acids; pretreatments; hydrolysis acidogenic fermentation; spent coffee grounds; short-chain organic acids; pretreatments; hydrolysis
Show Figures

Figure 1

MDPI and ACS Style

Pereira, J.; de Melo, M.M.R.; Silva, C.M.; Lemos, P.C.; Serafim, L.S. Impact of a Pretreatment Step on the Acidogenic Fermentation of Spent Coffee Grounds. Bioengineering 2022, 9, 362. https://doi.org/10.3390/bioengineering9080362

AMA Style

Pereira J, de Melo MMR, Silva CM, Lemos PC, Serafim LS. Impact of a Pretreatment Step on the Acidogenic Fermentation of Spent Coffee Grounds. Bioengineering. 2022; 9(8):362. https://doi.org/10.3390/bioengineering9080362

Chicago/Turabian Style

Pereira, Joana, Marcelo M. R. de Melo, Carlos M. Silva, Paulo C. Lemos, and Luísa S. Serafim. 2022. "Impact of a Pretreatment Step on the Acidogenic Fermentation of Spent Coffee Grounds" Bioengineering 9, no. 8: 362. https://doi.org/10.3390/bioengineering9080362

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop