New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis

Osorio-Arias, J.; Delgado-Arias, S.; Duarte‐Correa, Yudy; Avila, Esteban Largo; Montoya, Diego; Simpson, Ricardo; Vega‐Castro, Oscar

doi:10.1016/j.matchemphys.2019.122171

Cited by 16 publications

(5 citation statements)

References 54 publications

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“…Samples of SCG were obtained from the waste of a local cafeteria located at the University of Antioquia (Medellín, Colombia). All the SCGs correspond to Arabica variety, and the SCG was dried to a final moisture of about 5% using a tray‐type convection dryer operated at a temperature of 60°C, an air velocity of 2 m/s, and a thickness of 1.28 cm (Osorio‐Arias et al, 2019). Then, the dried material was grinded using a kitchen coffee grinder (Hamilton beach 80350R, Glen Allen, VA).…”

Section: Methodsmentioning

confidence: 99%

“…Total phenolic content (TPC) was determined by the Folin–Ciocalteu method following the guidelines reported elsewhere (Osorio‐Arias, Delgado‐Arias, Duarte‐Correa, et al, 2019), with some modifications. Samples of SCG/CW powder (~0.1 g) were dissolved in 12 ml of ethanol: water (50:50) and acetone: water (60:40) for 60 min at room temperature.…”

Section: Methodsmentioning

confidence: 99%

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Nutritional and functional properties of spent coffee ground‐cheese whey powder

Osorio-Arias

Contreras‐Calderón

Martínez‐Monteagudo

et al. 2020

J Food Process Engineering

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A novel food ingredient with desirable nutritional properties was developed from two by-product streams, cheese whey (CW) and spent coffee ground (SCG). The CW was concentrated up to 39% total solids and combined with different quantities of SCG (4, 10, and 16%, w/w). The mixtures were spray-dried on a pilot scale unit and analyzed using a battery of tests including concentration of chlorogenic acids (CGAs), hydroxymethylfurfural (HMF), furfural, and available lysine. The seven major species of CGAs were detected in all samples, ranging from 210 to 810 μg/g of dry matter.Interestingly, the values of HMF and furfural were 0.13-0.65 and 0.08-0.44 mg/100 g protein, respectively, whereas the values of available lysine were 2.23-4.07 g/100 g protein. The developed ingredient showed high content of available lysine as well as high concentration of CGAs. The outcomes derived from this investigation can be used for fortification of food formulations.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Nutritional and functional properties of spent coffee ground‐cheese whey powder

Osorio-Arias

Contreras‐Calderón

Martínez‐Monteagudo

et al. 2020

J Food Process Engineering

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“…Coffee waste shows a considerable risk of pollution if it is disposed of in the area, unless it is used for many other things [65]. In the case of spent coffee [66], it has been confirmed that it has beneficial effects on health [64,67] and has been used for the extraction of antioxidant compounds such as phenolic acids [68], kahweol and cafestol. The use of coffee grounds as fertilizer [69] and the formulation of products intended for animal feed [70] have been recorded among other applications.…”

Section: Hard Carbon From Waste Coffee Groundmentioning

confidence: 99%

Synthesis of High-Performance Hard Carbon from Waste Coffee Ground as Sodium Ion Battery Anode Material: A Review

Khusyaeri

Pratiwi

Kurniawan

et al. 2021

MSF

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The battery is a storage medium for electrical energy for electronic devices developed effectively and efficiently. Sodium ion battery provide large-scale energy storage systems attributed to the natural existence of the sodium element on earth. The relatively inexpensive production costs and abundant sodium resources in nature make sodium ion batteries attractive to research. Currently, sodium ion batteries electrochemical performance is still less than lithium-ion batteries. The electrochemical performance of a sodium ion battery depends on the type of electrode material used in the manufacture of the batteries.. The main problem is to find a suitable electrode material with a high specific capacity and is stable. It is a struggle to increase the performance of sodium ion batteries. This literature study studied how to prepare high-performance sodium battery anodes through salt doping. The doping method is chosen to increase conductivity and electron transfer. Besides, this method still takes into account the factors of production costs and safety. The abundant coffee waste biomass in Indonesia was chosen as a precursor to preparing a sodium ion battery hard carbon anode to overcome environmental problems and increase the economic value of coffee grounds waste. Utilization of coffee grounds waste as hard carbon is an innovative solution to the accumulation of biomass waste and supports environmentally friendly renewable energy sources in Indonesia.

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“…The SCB, like other agro-industrial byproducts such as apple pomace, spent coffee grounds, cactus seeds, and amaranthus, has been used as a source of phenolic compounds (Arauzo et al, 2020;Bortolini et al, 2020;Castel et al, 2014;Huang et al, 2009;Mehrbod et al, 2018;Osorio-Arias et al, 2019;Taamalli et al, 2012;Tlili et al, 2011;Zheng et al, 2017). Phenolic compounds can be used to extend the shelf life of easily spoiled foods (Martillanes et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds

Velázquez-Martínez

Quiroz

Rodriguez‐Uribe

et al. 2022

Journal of Food Science

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This study examines the effect of different concentrations of glandless cottonseed meal protein (GCSMP) and maltodextrin (MD) as microencapsulating agents on the shelf life stability of phenolic compounds extracted from sugarcane bagasse (SCB). Sugarcane bagasse showed high antioxidant activity, which remained stable after 30 days of storage at 4 • C. The best microencapsulation process was obtained with an MD and GCSMP ratio of 63.6% and 36.4%, respectively. The encapsulating agents' ratio affected the encapsulation efficiency (EE) (p < 0.05), while the spray-drying temperature did not show an effect on the EE of the SCB phenolic compounds (p > 0.05). The antioxidant activity of the microencapsulated phenolic compounds was affected by the MD/GCSMP ratio (p < 0.05). The combination of MD and GCSM showed a higher EE than MD (p < 0.05), while the EE was lower when the ratio of encapsulating agents consisted of either MD or GCSMP alone (p < 0.05). The total phenolic content (TPC) in the microcapsules was not affected by the GCSMP ratio (p < 0.05). The TPC of microencapsulated phenolic compounds was stable up to 100 • C for 14 days.GCSMP containing microcapsules showed a corrugated surface compared to a more homogenized surface of MD. The resulting corrugated structure explains the higher EE showed by the GCSMP.

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New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis

Cited by 16 publications

References 54 publications

Nutritional and functional properties of spent coffee ground‐cheese whey powder

Nutritional and functional properties of spent coffee ground‐cheese whey powder

Synthesis of High-Performance Hard Carbon from Waste Coffee Ground as Sodium Ion Battery Anode Material: A Review

Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds

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