Search Results (270)

Agricultural and industrial residues are increasingly recognized as valuable resources for sustainable innovation, offering significant potential for biotechnological applications. By integrating waste valorization into production systems, this approach aims to mitigate environmental impacts and enhance economic value across various sectors. The findings underline the critical need for further research and policy support to scale these solutions, advancing global sustainability goals through innovative resource management. In this perspective, this article reviews the utilization of key by-products, including coffee residues, sugarcane bagasse, whey, cassava wastewater (manipueira), and brewery waste, highlighting their transformation into high-value products such as biofuels, bioplastics, enzymes, bioactive compounds, and organic fertilizers. The discussion presented encompasses the challenges and opportunities in leveraging these residues, emphasizing the role of advanced technologies, intellectual property, and circular economy principles. Full article

This study aimed to develop novel oleogels using whey protein (WP) and bacterial cellulose nanowhiskers (BCNW) to expand the potential applications of spent coffee grounds oil (SCGO). An emulsion-templated approach was employed to structure SCGO with varying WP:SCGO ratios, while the incorporation of BCNW was evaluated as a potential stabilizing and reinforcing agent. All oleogels behaved as “true” gels (tan δ < 0.1). Rheological analysis revealed that higher WP content significantly increased gel strength, indicating enhanced structural integrity and deformation resistance. The addition of BCNW had a significant reinforcing effect in oleogels with a higher oil content (WP:SCGO 1:5), while its influence was less evident in formulations with lower oil content (WP:SCGO 1:2.5). Notably, depending on the WP:SCGO ratio, the storage modulus (G′) data showed that the oleogels resembled both hard (WP:SCGO 1:2.5) and soft (WP:SCGO 1:5) solid fats, highlighting their potential as fat replacers in a wide range of food applications. Consequently, this study presents a sustainable approach to structuring SCGO while tailoring its rheological behavior, aligning with global efforts to reduce food waste and develop sustainable food products. Full article

Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included Saccharomycodes ludwigii, Gluconobacter oxydans, and Levilactobacillus brevis, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (Saccharomyces boulardii SB01 and Levilactobacillus brevis ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient. Full article

Coffee, rich in polyphenols, has been studied for its impact on obesity and oxidative stress. Its bioactive compounds combat oxidative stress, which is linked to chronic diseases. This study provides a comprehensive, artificial intelligence-enhanced review of the scientific literature, highlighting the impact of coffee and its derivatives on these disorders. Several studies show that coffee husks and green coffee supplements reduce body weight and inflammation by increasing antioxidant defenses. In conclusion, coffee and its derived products, including valorized by-products, represent a promising avenue for dietary strategies aimed at preventing and managing oxidative stress-associated metabolic disorders and promoting overall metabolic health. Full article

Climate change resulting from human development necessitates increased land use, food, and energy consumption, underscoring the need for sustainable development. Incorporating various feedstocks into value-added liquid fuels and bioproducts is essential for achieving sustainability. Most biomass consists of cell walls, which serve as a primary carbon source for bioenergy and biorefinery processes. This structure contains a cellulose core, where lignin and hemicelluloses are crosslinked and embedded in a pectin matrix, forming diverse polysaccharide architectures across different species and tissues. Nineteen agro-industrial waste products were analyzed for their potential use in a circular economy. The analysis included cell wall composition, saccharification, and calorific potential. Thermal capacity and degradation were similar among the evaluated wastes. The feedstocks of corn cob, corn straw, soybean husk, and industry paper residue exhibited a higher saccharification capacity despite having lower lignin and uronic acid contents, with cell walls comprising 30% glucose and 60% xylose. Therefore, corn, soybeans, industrial paper residue, and sugarcane are more promising for bioethanol production. Additionally, duckweed, barley, sorghum, wheat, rice, bean, and coffee residues could serve as feedstocks for other by-products in green chemistry, generating valuable products. Our findings show that agro-industrial residues display a variety of polymers that are functional for various applications in different industry sectors. Full article

Preservatives are essential for ensuring the stability, safety, and efficacy of pharmaceuticals, cosmetics, and food products. However, synthetic preservatives often raise toxicity concerns. This study evaluated Rosmarinus officinalis (rosemary) leaf extracts and coffee by-products from Coffea arabica and Coffea canephora as potential natural preservatives for emulsions. Antimicrobial activity was assessed against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans, along with cytotoxicity tests on human keratinocytes and antioxidant activity. The most effective extracts were incorporated into an oil-in-water emulsion for evaluation. C. arabica extracts showed the best results among coffee samples, with 43.53 mg GAE/g (gallic acid equivalents) and 2.32 mg QE/g of total phenolics (quercetin equivalents) and flavonoids, and minimum inhibitory concentrations (MICs) of 12.5 mg/mL against Escherichia coli, and 25 mg/mL against Staphylococcus aureus and Pseudomonas aeruginosa. Rosemary extract showed 158.01 ± 23.67 mg GAE/g and 1.95 ± 0.05 mg QE/g, with MICs of 2.5 mg/mL against E. coli, 1.25 mg/mL against P. aeruginosa, 0.3 mg/mL against S. aureus, and 0.08 mg/mL against Candida albicans. However, rosemary extracts displayed complete inhibition of keratinocyte growth at 20 µg/mL. A combination of both extracts had synergistic effects against S. aureus and P. aeruginosa. The emulsion met microbial safety standards in the challenge test for bacteria but not yeast. The results suggest that rosemary extracts enhance the potential of coffee by-product as a preservative system, and as a multifunctional excipient system in cosmetics, offering preservation and antioxidant protection. However, further strategies, such as adding other ingredients or adjusting the formulation pH, are required to ensure yeast inhibition. Full article

Sustainable alternatives to peat in horticultural substrates are increasingly sought. This study assessed the use of coffee silverskin (CS), a byproduct of coffee roasting, as a substrate component for rooting and growing ornamental plants—Buddleja, Lythrum, and Veronica. Plants were cultivated in peat-based substrates with 0%, 25%, 50%, and 75% CS addition. In order to determine the effect of substrate modification with CS, the following parameters were analyzed: rooting efficiency, plant growth, pigment content, physiological indices (SPAD, Fv/Fm, NFI), and substrate properties. A 25% CS addition supported high rooting success (94.4% on average) without negatively affecting root or shoot traits, and even improved flowering earliness. At 50% CS, Buddleja showed moderate tolerance, while Lythrum and Veronica performed poorly. The substrate with 75% CS addition significantly reduced rooting and growth across all species. Elevated pH and electrical conductivity in high-CS substrates likely contributed to plant stress. Physiological indicators confirmed minimal stress at 25% CS, but increased stress response at 75%. Overall, CS can replace up to 25% of peat in substrates without compromising plant performance, offering a sustainable alternative in nursery production. However, higher CS levels require structural or chemical adjustments to reduce compaction and stress effects. Further research is needed to improve CS-based substrate formulations for broader horticultural use. Full article

Environmental concerns drive the search for sustainable organic alternatives in horticultural substrates. This review critically examines three agro-industry renewable byproducts—wood fiber, coffee silverskin, and brewer’s spent grain—as partial peat substitutes. We aimed to comprehensively analyze their origin, processing methods, current applications, and key physical, hydrological, and chemical properties relevant to horticultural use. In soilless culture, wood fiber can be used as a stand-alone substrate. When incorporated at 30–50% (v/v) in peat mixtures, it supports plant growth comparable to peat; however, higher proportions may restrict water and nutrient availability. Coffee silverskin demonstrates high water retention and nutrient content, but its inherent phytotoxicity requires pre-treatment (e.g., co-composting); at concentrations up to 20%, it shows promise for potted ornamental crops. Brewer’s spent grain is nutrient-rich but demands careful management due to its rapid decomposition and potential salinity issues; inclusion rates around 10% have shown beneficial effects. In conclusion, when used appropriately in blends, these bio-based byproducts represent viable alternatives to reduce peat dependence in vegetable and ornamental cultivation, contributing to more sustainable horticultural practices. Future research should optimize pre-treatment methods for coffee silverskin and brewer’s spent grain, investigate long-term stability in diverse cropping systems, and explore novel combinations with other organic waste streams to develop circular horticultural substrates. Full article

In recent years, coffee waste by-products have been incorporated into polymer blends to reduce environmental pollution. In this study, coffee parchment (CP) was incorporated into biodegradable polylactic acid (PLA) and poly (butylene adipate-co-terephthalate) (PBAT) polymer blends to prepare ribbons through the extrusion process. Extracted green coffee bean oil (CO) was used as a plasticizer, and CP was used as a filler with and without functionalization. A solution of chitosan nanoparticles (ChNp) as a coating was applied to the ribbons. For the raw material, proximal analysis of the CP showed cellulose and lignin contents of 53.09 ± 3.42% and 23.60 ± 1.74%, respectively. The morphology of the blends was observed via scanning electron microscopy (SEM). Thermogravimetric analysis (TGA) showed an increase in the ribbons’ thermal stability with the functionalization. The results of differential scanning calorimetry (DSC) revealed better miscibility for the functionalized samples. The mechanical properties showed that with CP incorporation into the blends and with the ChNp coating, the Young’s modulus and the tensile strength decreased with no significant changes in the elongation at break. This work highlights the potential of reusing different by-products from the coffee industry, such as coffee oil from green beans and coffee parchment as a filler, and incorporating them into PLA PBAT biodegradable polymer blend ribbons with a nanostructured antimicrobial coating based on chitosan for future applications in food packaging. Full article

This study compared yogurts containing coffee (cascara and silverskin) and wine-making (pomace, skin, and seed) byproduct extracts as novel ingredients. For this purpose, the analysis of the sensory acceptance, basic information on phytochemical profile, and health-promoting properties of novel yogurt formulations were carried out. The antioxidant (ORAC, ABTS, DPPH, and intracellular ROS), antidiabetic (α-glucosidase inhibition), and anti-inflammatory (NO assay) properties of the yogurts depended on the type of byproduct extract and concentration used. Among the studied formulations, coffee cascara yogurt showed a high sensory acceptance (6.96), high overall antioxidant capacity (significantly higher (p < 0.05) values of TPC and antioxidant capacity measured by ORAC, ABTS, and DPPH than control yogurt), the best antidiabetic properties (inhibition of α-glucosidase activity of 83%), and a significant (p < 0.05) anti-inflammatory effect used as an ingredient at a final concentration of 10 mg/mL of food. The antioxidant and antidiabetic properties of cascara yogurt were also observed after in vitro digestion, which may be ascribed to unidentified bioactive compounds such as metabolites of phytochemicals and proteins generated during the physiological process. Overall, we developed a healthy, tasty, and sustainable coffee cascara yogurt containing antioxidant and antidiabetic compounds, which may be bioaccessible for their in vivo effects. The cascara yogurt can be consumed by the general public since the caffeine concentration in the food is within the recommended range for all population groups and it does not seem bioaccessible after the digestion of the food. Full article

Coffee belongs among the most widespread beverages worldwide, and its increasing consumption leads to the generation of a large amount of by-products, mainly spent coffee grounds (SCGs). SCGs can be further recycled as they contain bioactive compounds. This research aims to search for the extraction conditions that lead to the highest recovery of these compounds through a green extraction technique, pressurized liquid extraction (PLE). The parameters studied were solvent composition, temperature, and extraction time, while the pressure was kept constant at 1700 psi. The optimum conditions were 48% v/v ethanol solution at 160 °C for 25 min. Under these conditions, the maximum recoveries were total polyphenol content of 15.99 mg gallic acid equivalents/g dry weight (dw), a total caffeine content of 1.15 mg/g dw, and an antioxidant capacity determined through the ferric-reducing antioxidant power of 101.87 μmol ascorbic acid equivalents/g dw. Additionally, individual polyphenols in SCGs were studied by high-performance liquid chromatography, revealing that the extracts were rich in chlorogenic acid, (−)-epicatechin, and rutin. The results of this work can set the basis for the further utilization of SCGs through PLE by the beverage, food, pharmaceutical, and cosmetic industries. Full article

Coffee and coffee by-products, such as coffee cherries, coffee flowers, coffee leaves, green beans, roasted coffee, instant coffee, spent coffee grounds, and silverskin, contain a complex mixture of bioactive compounds that may exhibit both genotoxic and antimutagenic effects. This article evaluates in vitro studies on the genotoxic potential of coffee and coffee by-products, with a focus on different preparation methods, roasting processes, and key chemical constituents. Furthermore, given the growing interest in utilizing coffee by-products for novel food applications, this review sought to identify knowledge gaps regarding their safety. The impact of metabolic activation, particularly the role of enzymatic detoxification and bioactivation, was examined to better understand the effects on genetic material. The findings suggest that while certain compounds in coffee can induce DNA damage under specific conditions, the overall evidence does not indicate a significant genotoxic risk to consumers. However, further studies, particularly in vivo and human studies, appear necessary to ensure the requirements of novel food applications for some coffee by-products. Full article

This study aims to evaluate the effects of different cascara particle sizes and variations in the kombucha fermentation process on the bioactive compounds and antioxidant properties of cascara (Coffea arabica L.) kombucha. Cascara tea (CT), cascara tea with sugar (CS), and cascara kombucha (CK) were prepared using whole, coarsely ground, and finely ground cascara. A finer particle size enhanced color intensity and improved the extraction of bioactive compounds. CK prepared with finely ground cascara demonstrated the highest total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP). Fermentation influenced the profile of phenolic acids, leading to a decline in most compounds, except for vanillic acid in all CK samples, which increased during fermentation. Interestingly, apigenin levels increased, while quercetin levels decreased throughout fermentation. These findings highlight the role of fermentation, sugar addition, and particle size reduction in enhancing phenolic extraction and antioxidant potential in cascara-based beverages, particularly cascara kombucha. Full article

The coffee roasting by-product, coffee silverskin, represents a serious problem in environmental pollution. Still, it is also an interesting source of chemical compounds that can be recovered and used in the food industry to improve the physical, chemical, and sensory properties of a wide range of food products. This study aimed to evaluate, for the first time, the effect of the coffee silverskin extract (CSE), applied as a dipping treatment, in preserving the storage and the qualitative decay of fresh-cut fennel slices during 14 days of storage at 4 °C. The experimental plan evaluated two dipping solutions (5% and 10%) with coffee silverskin extract and compared them with a conventional dipping in 2% ascorbic acid and a control (water). The use of CSE in the dipping of fresh-cut fennel permitted an increase in the phenolic (chlorogenic and caffeic acids) content for up to 14 days, with good sensory acceptability and physico-chemical and microbiological characteristics. To date, no applications of CSE in this form have been reported, nor has any food by-product extract been investigated for the preservation of fresh-cut fennel, which makes this study a novel contribution to the development of sustainable treatments for minimally processed vegetables. Full article

Coffee cascara is an underutilized byproduct of coffee processing that has the potential for value-added applications due to its rich phytochemical content and antioxidant properties. The aim of this study was to characterize the phytochemical composition and antioxidant activity of coffee cascara sourced from seven geographic regions, and where possible, a variety of farms in different regions. We compared two different extraction methods: hot water/sonication-assisted extraction and methanol–water extraction to generate phytochemical content. The antioxidant capacity of extracts was assessed through different assays. Correlations between phytochemical compounds and different antioxidant activities were analyzed first using Pearson’s correlations and then substantiated further using principal component analysis (PCA). The dominant phytochemicals identified in the extracted coffee cascara included gallic acid, chlorogenic acid isomers, mangiferin, protocatechuic acid and rutin. Among the water-extracted samples, the Brazil sample exhibited the highest oxygen radical absorbance capacity (ORAC) value, whereas the Zambia sample had the highest 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) value and the Laos sample showed the greatest inhibition of 2′,7′-Dichlorofluorescein diacetate (DCFH-DA) fluorescence. For methanol extracts, the highest ORAC and ABTS values were from the Indonesia sample, and the Laos sample showed the strongest inhibition of DCFH-DA fluorescence. The results show the distinct phytochemical composition and antioxidant activity of coffee cascara according to geographical clustering using PCA. Specifically, gallic acid, p-hydroxybenzoic acid and to a lesser extent rutin correlated (p < 0.05) with ABTS and DCFH-DA assays. This study revealed significant variation in the chemical composition and antioxidant properties of coffee cascara across different geographic regions; less so with different farms associated with the location. The findings offer evidence for potential upscaling of coffee cascara waste for use in value-added functional food or nutraceutical applications. Full article