30 Results Found

The valorization of coffee cherry waste through hydrothermal carbonization (HTC) was investigated using various organic and inorganic acid catalysts to produce platform chemicals. This study aimed to evaluate the effectiveness of these catalysts for...

Hydrothermal processing has emerged as a promising clean technology for managing the substantial amounts of agro-industrial waste generated worldwide. This study aims to introduce a clean technology approach to biomass valorization processes by explo...

The management of coffee and peapod waste presents significant environmental challenges, with millions of tons generated annually, leading to disposal issues and resource inefficiencies. Hydrothermal processes offer a promising valorization method, t...

In Colombia alone, 12.6 million bags of green coffee are produced, but at the same time, 784,000 tons of waste biomass are dumped in open fields, of which only 5% is recovered or used, and 10 million tonnes of coffee emit 28.6 million tonnes of CO2 e...

The coffee supply chain generates over 10 million tons of waste annually, with 70% comprising the fruit pulp and skin. This study investigates using coffee cherry flour from fresh coffee husk as an alternative ingredient in pastries with baking powde...

The waste materials generated from the processing of coffee cherries are still rich in several bioactive compounds. Several studies highlight coffee by-products as a valuable source for diverse applications, such as biofuels, biopolymers, biocomposit...

Coffee cherry waste, a byproduct of coffee production, presents significant environmental challenges due to its large volume—approximately 20 million tons annually. The disposal of this waste, which includes pulp and mucilage, often leads to po...

Coffee bean harvesting incurs various by-products known for their long traditional use. However, they often still end up being a waste instead of being used to their full potential. On the European market, coffee cherry (cascara) products are not yet...

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or us...

Coffee processing is solely centred around isolating the seed of this sweet and fragrant stone fruit. Isolating the fruit seed from the waste stream does not denote excellent cherry quality and does not provide optimal financial benefit to the farmer...

Waste from food production can be re-purposed as raw material for usable products to decrease industrial waste. Coffee pulp is 29% of the dry weight of coffee cherries and contains caffeine, chlorogenic acid, trigonelline, diterpenes and fibre. We in...

This study presents the design, fabrication, and performance evaluation of a batch reactor for the hydrothermal valorization of coffee and peapod waste biomass. The reactor, designed using Inventor 2023 and analyzed using ANSYS 2023, is capable of op...

In January 2022, dried coffee cherries from Coffea arabica L. and Coffea canephora Pierre ex A. Froehner, commonly called cascara, were finally authorized as a Traditional Food from a Third Country and were added to the Union List of Authorized Novel...

To obtain the coffee beverage, approximately 90% of the edible parts of the coffee cherry are discarded as agricultural waste or by-products (cascara or husk, parchment, mucilage, silverskin and spent coffee grounds). These by-products are a potentia...

Spent coffee grounds generated from the brewing of coffee cherries are rich in chlorogenic acids that are associated, to a certain extent, with a delay in the development of various chronic diseases and age-related disorders. These natural antioxidan...

Effective grinding of residual agricultural materials helps to improve yield in the production of chemical compounds through hydrothermal technology. Milling pretreatment has different types of pre-treatment where ball mills, roller mills, and finall...

The coffee by-product market represents a transformative paradigm in the coffee industry, capitalizing on previously overlooked resources and generating economic value through sustainable practices. We will explore the multifaceted opportunities and...

Food insecurity and malnutrition, in a scenario further complicated by the enduring effects of the COVID-19 pandemic and the Ukraine War, are global priorities. The affordability of healthy diets, which determines food security and nutrition indicato...

Coffee cherry pulp, a major waste product from coffee manufacturing, contains polyphenols with antioxidant activity. However, its clinical safety and health benefits are unclear. This randomized, double-blinded, placebo-controlled trial evaluated the...

Mulching cultivation with agricultural wastes is the main production pattern of coffee at present, but the effect of mulching cultivation on photosynthetic physiological processes of coffee plants is still not clear. Therefore, a randomized block des...

Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent gro...

The coffee cherry processing produces various waste products, such as coffee husks, which are a valuable source of pectin and phenolic acids that can be used as high-value biomolecules in human and animal food, cosmetics, and pharmaceutical productio...

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or us...

Smallholders play a key role in specialty coffee production. Implementing industrial ecology coffee (IEC) practices is crucial for sustainable coffee production (SCP), aiming to add value, achieve zero waste, and respect the environment. For that pur...

Coffee pulp, which accounts for approximately 40% of the dry weight of coffee cherries, is one of the many byproducts produced by the world’s most popular beverage, coffee. Such neglected waste represents an interesting source of bioactive comp...

Approximately 90% of the coffee cherry is discarded as waste during coffee bean processing. Coffee pulp has been validated as a potential safe ingredient and is a potential source of nutrients and health-promoting compounds that could be used as nutr...

Pectinolytic enzymes are a group of enzymes widely used in the food industry. They can be obtained through a wide range of by-products and agricultural and agro-industrial waste by the action of fungi, such as Aspergillus spp., by solid-state ferment...

The dried husk of the coffee fruit or coffee cherry called cascara has gained a lot of attention recently. Cascara has an added value as a food and food ingredient. The classic use of cascara is infusion in hot water. Chronic inflammation plays a cen...

Planting and harvesting coffee produces large amounts of waste biomass. This waste biomass has great economic and ecological potential. The presented information of the O2HC procedure (organic to hydrogen and carbon) shows possibilities for using the...

Coffee cherry pulp (CCP), a coffee by-product rich in pectin and phenolic compounds, serves as a valuable substrate for microbial enzyme production, improving the nutritional and antioxidant properties of poultry feed. This study evaluated the potent...