Biotechnological conversion of spent coffee grounds into polyhydroxyalkanoates and carotenoids

“…Arabica coffee ground nanoparticles are one example of the use of nano technology to produce materials used as active substances in pharmaceutical preparations. Arabica coffee grounds contain many bioactive compounds [11], such as alkaloids, phenolics [12] (flavonoids [13] and chlorogenic acid [14]), saponins, karatenoid [15], [16], and other active compounds [17], [18]. Arabica coffee grounds also contain polysaccharides [19] and oil [20].…”

Section: Introductionmentioning

confidence: 99%

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

et al. 2019

View full text Add to dashboard Cite

Arabica coffee (Coffea arabica L.) ground nanoparticles contain phenolics compounds that have anti-inflammatory effects, so they can be used as sources of active compounds in anti-inflammatory gel preparations. This study aims to determine the optimum formulation of anti-inflammatory gel preparations using Arabica coffee ground nanoparticles as active compounds. Treatment optimization was performed using a Response Surface Methodology according to the Box-Behnken Design with a quadratic model in the Design Expert Version 10.0.3.0 software. In this study we used three factors (x): carbopol 940, triethanolamine (TEA), and nanoparticles, each of which consists of three levels, the response (y) observed including the acidity degree (pH), spreadability, viscosity and total phenolic content. ANOVA analysis results show that the quadratic model is very appropriate since it produces a high R2 value and a low PRESS value for all responses, as well as significant p-values (<0.0500) and an insignificant lack of Fit values (p-value> 5%). The optimum formulations for the gel preparations of the Arabica coffee ground nanoparticles obtained in this study are carbopol 940 (0.569%), TEA (0.468%), and nanoparticles (3.000%), which have values w/o an interval (0.994) and a desirable (0.981) response to acidity (5.212), spreadability (5.850 cm), viscosity (3734.244 cps) and total phenolic content (669.227 µgGAE/g).

show abstract

“…Application of this technology to spent coffee grounds provides an even larger commercial potential as from the 2.5 million tonnes of coffee products manufactured in Europe in 2013, 326,320 tonnes correspond to instant coffee, with a monetary value close to €3 billion [26]. This large scale production generates over 300,000 tonnes of dry spent coffee grounds every year [27]. …”

Section: Introductionmentioning

confidence: 99%

Pickering Particles Prepared from Food Waste

2016

View full text Add to dashboard Cite

In this paper, we demonstrate the functionality and functionalisation of waste particles as an emulsifier for oil-in-water (o/w) and water-in-oil (w/o) emulsions. Ground coffee waste was chosen as a candidate waste material due to its naturally high content of lignin, a chemical component imparting emulsifying ability. The waste coffee particles readily stabilised o/w emulsions and following hydrothermal treatment adapted from the bioenergy field they also stabilised w/o emulsions. The hydrothermal treatment relocated the lignin component of the cell walls within the coffee particles onto the particle surface thereby increasing the surface hydrophobicity of the particles as demonstrated by an emulsion assay. Emulsion droplet sizes were comparable to those found in processed foods in the case of hydrophilic waste coffee particles stabilizing o/w emulsions. These emulsions were stable against coalescence for at least 12 weeks, flocculated but stable against coalescence in shear and stable to pasteurisation conditions (10 min at 80 °C). Emulsion droplet size was also insensitive to pH of the aqueous phase during preparation (pH 3–pH 9). Stable against coalescence, the water droplets in w/o emulsions prepared with hydrothermally treated waste coffee particles were considerably larger and microscopic examination showed evidence of arrested coalescence indicative of particle jamming at the surface of the emulsion droplets. Refinement of the hydrothermal treatment and broadening out to other lignin-rich plant or plant based food waste material are promising routes to bring closer the development of commercially relevant lignin based food Pickering particles applicable to emulsion based processed foods ranging from fat continuous spreads and fillings to salad dressings.

show abstract

Biotechnological conversion of spent coffee grounds into polyhydroxyalkanoates and carotenoids

Cited by 131 publications

References 33 publications

Production of ligninolytic enzymes and some diffusible antifungal compounds by white-rot fungi using potato solid wastes as the sole nutrient source

Production of ligninolytic enzymes and some diffusible antifungal compounds by white-rot fungi using potato solid wastes as the sole nutrient source

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

Pickering Particles Prepared from Food Waste

Contact Info

Product

Resources

About