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Article

30 Citations

4,249 Views

17 Pages

Development of Biosorbent Derived from the Endocarp Waste of Gayo Coffee for Lead Removal in Liquid Wastewater—Effects of Chemical Activators

Mariana Mariana,
Farid Mulana,
Lisa Juniar,
Dinda Fathira,
Risna Safitri,
Syawaliah Muchtar,
Muhammad Roil Bilad,
Amir Husni Mohd Shariff and
Nurul Huda

Sustainability2021, 13(6), 3050;https://doi.org/10.3390/su13063050

10 March 2021

This study reports the development of bio-based adsorbent by utilizing coffee endocarp (CE) waste as a raw material for lead (Pb) removal from liquid wastewater. The effect of NaOH and HCl as activation precursors on the characteristics and performan...

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Article

23 Citations

5,548 Views

12 Pages

Hydrogen Production from Coffee Mucilage in Dark Fermentation with Organic Wastes

Edilson León Moreno Cárdenas,
Arley David Zapata-Zapata and
Daehwan Kim

Energies2019, 12(1), 71;https://doi.org/10.3390/en12010071

27 December 2018

One of primary issues in the coffee manufacturing industry is the production of large amounts of undesirable residues, which include the pericarp (outer skin), pulp (outer mesocarp), parchment (endocarp), silver-skin (epidermis) and mucilage (inner m...

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Article

4 Citations

2,019 Views

10 Pages

Biomass Novel Adsorbents for Phenol and Mercury Removal

Joao Manuel Valente Nabais,
Carlos Eduardo Laguinhas and
Silvia Román

Molecules2022, 27(21), 7345;https://doi.org/10.3390/molecules27217345

28 October 2022

This paper reports the use of activated carbons made from novel agriculture and industrial wastes, namely sunflower, vine shoots, and coffee endocarp, to remove two high-priority contaminants: phenol and mercury species (under different forms) from a...

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Article

10 Citations

2,742 Views

17 Pages

Cookies Fortified with Polyphenols Extracts: Impact on Phenolic Content, Antioxidant Activity, Inhibition of α-Amylase and α-Glucosidase Enzyme, Colour and Sensory Attractiveness

Daria Pędziwiatr,
Marina Cano Lamadrid and
Aneta Wojdyło

Antioxidants2024, 13(9), 1108;https://doi.org/10.3390/antiox13091108

13 September 2024

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (...

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